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Originally posted by MadtownPacker
Originally posted by CyclonePackFan
I eat steak to get the power of the soul of the cow, and I do have many dreams about drinking the blood of my enemies... 
Just Kidding!
I don't go for rare, but the general rule of thumb is to order steak medium rare and burgers medium well (the ground beef is more likely to have a greater number of cysts, etc, stuff that you don't really want alive when you eat it)
My primary reason for ordering medium rare is simple. If it tastes too raw, you can always have them throw it back on for another minute or two. Get it overdone, and you're just a jackass for asking for another steak. However, the medium rare is more tender and has more flavor, it seems like steaks that are above medium have no flavor (and beget the need for A1) and are way too chewy.
Just Kidding!
I don't go for rare, but the general rule of thumb is to order steak medium rare and burgers medium well (the ground beef is more likely to have a greater number of cysts, etc, stuff that you don't really want alive when you eat it)
My primary reason for ordering medium rare is simple. If it tastes too raw, you can always have them throw it back on for another minute or two. Get it overdone, and you're just a jackass for asking for another steak. However, the medium rare is more tender and has more flavor, it seems like steaks that are above medium have no flavor (and beget the need for A1) and are way too chewy.
I would like to try it but man, it looks so damn bloody. With all this ecoli and madtowncow disease going on I guess I am just paranoid. It is also a culture thing I guess cuz I dont recall any Mexican dishes using raw or nearly raw beef.
What kind of steaks do you guys recommmend for trying to practice with on the grill? I dont wanna buy the $$$ cuts just to mess them up. Im kinda still learning to grill stuff.
Does anyone use one of these? Its what I have. It cooks real slow. Any tips or recipes are appreciated.
Best cut to "practice" on is a top sirloin, in my opinion. They are thinner cuts with some marbeling, but not excessive.
Take a meat tenderizer (the mallet not the powder) and use the wide edge to beat it and breakdown the fibers a bit. Don't hit it like your trying to mince it, just "loosen it up" a bit.
Then in one of those super large ziplock bag, mix together extra virgin olive oil, kansas city steak seasoning and one or two cap fulls of teriyaki. Mix just enough that all the steaks cut coated.
Throw the steaks in with the marinade and zip up, shake it so all sides are coated and put in the fridge for an hour, mixing the bag again at 1/2 hour.
Now, the key. Make sure the fire is the right temp. TOO HOT and it will torch the meat and not hot enough will take forever too cook and dry the meat out.
BTW, GROVE charcoal is the best but it BURNS VERY HOT, so you dont need a lot.
After the fire is ready, glowing red coals, get your bags, mix up one more time and lay the steaks on the grill. After a minute, use tongs to lift then lay down again. DO NOT FLIP. This helps keep them from sticking.
You should only flip a steak once! AFter flipped, the meat will be close to done when the blood starts to escape the seared top.
Like someone else said, the meat is still cooking when you pull it off the grill so if you like M, then pull it when it looks MR as it will be M by them time you get it too the table.
BTW, a great side is foil potatoes:
Lay down a double sheet of foil, throw a gob of butter on the bottom, then put diced potatoes and carrots, sliced onion and cherry tomatoes. Season with a three pepper Lowry's seasoning, throw another gob of butter, then fold up the long sides and crimp at the top. Now fold up the ends so that the veggies are in a foil carry bag. Lay them on the grill and dont flip. You can use tongs to grap the foil handles at each end. Make sure the foil is sealed good. THe steam cooks the food. Takes about 1/2 hour to cook.
GREAT STUFF
PS: Open fire, oak wood is the only way to grill.
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