Steaks.

Posted 758 day(s) ago by wendyaveli157487 Views 2454 Replies
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  1. #2301
    His Royal Highness the Honorable King of LandThieves Esq. III
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    I grilled chicken and those were 2" and thicker steaks. Ended up with 1 and a half left over.

  2. #2302
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    Originally Posted by SoCaliSooner View Post
    I grilled chicken and those were 2" and thicker steaks. Ended up with 1 and a half left over.
    Grilled chicken leftover?

  3. #2303
    Originally Posted by McRib View Post
    Grilled chicken leftover?
    You hongry?

  4. #2304
    His Royal Highness the Honorable King of LandThieves Esq. III
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    Originally Posted by McRib View Post
    Grilled chicken leftover?
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  5. #2305
    Originally Posted by SoCaliSooner View Post
    I grilled chicken and those were 2" and thicker steaks. Ended up with 1 and a half left over.
    I've never had a roast made out of chicken. Interesting. /87

  6. #2306
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    Originally Posted by oucub23 View Post
    You hongry?
    Yeahhhh I haven't had anything chewable for a few days :-/

  7. #2307
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    A friend got me some Omaha Steaks for Christmas. Awaiting the arrival of eight filets any day now.

  8. #2308
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    Grilled my first steak of 2017 last night.

  9. #2309
    Originally Posted by KCRuf/Nek View Post
    A friend got me some Omaha Steaks for Christmas. Awaiting the arrival of eight filets any day now.
    I ordered some Omaha Steaks stuff a few months ago, I know I have had them before but it was probably 20 years ago. I'll just say never again, hope yours are better.

  10. #2310
    Grilled ribeye this evening.
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  11. #2311
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    Grilled my first strips last night. Sucker were super thick. First time ever I felt like I might have undercooked them.

  12. #2312
    Originally Posted by Sieve View Post
    Grilled my first strips last night. Sucker were super thick. First time ever I felt like I might have undercooked them.
    Should be able to tell by feeling them.

  13. #2313
    Last night was Mahogony's to celebrate our daughter's college graduation, 8 months removed. Better late than never I guess.

  14. #2314
    Originally Posted by Crazyivan View Post
    Last night was Mahogony's to celebrate our daughter's college graduation, 8 months removed. Better late than never I guess.
    Always better late than never. In fact I am currently looking forward to a belated holiday meal in a week (I was in a car wreck just before Christmas, so I missed the holiday). Grats to your daughter, man. Hope the meal was good.

  15. #2315
    Originally Posted by CrimsonOberon View Post
    Always better late than never. In fact I am currently looking forward to a belated holiday meal in a week (I was in a car wreck just before Christmas, so I missed the holiday). Grats to your daughter, man. Hope the meal was good.
    Thank you, I appreciate the comment. It was REALLY good, from the martini to the scalloped potatoes all the way to the steaks!
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  16. #2316
    Originally Posted by oucub23 View Post
    Should be able to tell by feeling them.
    I'm now using internal temp, pull them at 145* , and I'm getting desired results, this is CAB rib eye.

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  17. #2317
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    Originally Posted by Hermit View Post
    I'm now using internal temp, pull them at 145* , and I'm getting desired results, this is CAB rib eye.

    Coach Art Briles rib eye?

  18. #2318
    Originally Posted by metes View Post
    Coach Art Briles rib eye?
    Looks much better than a Tom Herman Burger!
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  19. #2319
    Originally Posted by Hermit View Post
    I'm now using internal temp, pull them at 145* , and I'm getting desired results, this is CAB rib eye.

    145 degrees? If I let something go that far, its not pink.
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  20. #2320
    Originally Posted by NickDangerThirdEye View Post
    145 degrees? If I let something go that far, its not pink.
    Or you're cooking for a wife that doesn't appreciate a good steak.


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  21. #2321
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    Originally Posted by NickDangerThirdEye View Post
    145 degrees? If I let something go that far, its not pink.
    It should be. 145 is the resting internal temperature for medium rare.

  22. #2322
    Originally Posted by Stinger_1066 View Post
    It should be. 145 is the resting internal temperature for medium rare.
    Trust me, its medium rare, if not on the rare end of that, its just not still bleeding on the plate.

    And its no diff than any other steak pic in this thread. Sorry if my photography is not studio perfect. I don't hire someone to take pics of my steaks.

  23. #2323
    Originally Posted by Hermit View Post
    Trust me, its medium rare, if not on the rare end of that, its just not still bleeding on the plate.

    And its no diff than any other steak pic in this thread. Sorry if my photography is not studio perfect. I don't hire someone to take pics of my steaks.
    Oh, it looks great! You said you pulled yours at 145. When I cook my steaks, if I let them cook until it's 145, they will end up over cooked for my tastes. But yours looks tasty! I probably like mine a little rarer than medium rare but I'm happy when they look like yours.

  24. #2324
    What a coincidence, I just happen to have a pic of when it was pulled

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  25. #2325
    The sear over lump charcoal

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  26. #2326
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    Originally Posted by Hermit View Post
    Trust me, its medium rare, if not on the rare end of that, its just not still bleeding on the plate.

    And its no diff than any other steak pic in this thread. Sorry if my photography is not studio perfect. I don't hire someone to take pics of my steaks.
    I was responding to NickDangerThirdEye, not you. 145 is fine for medium rare. Not bleeding on the plate just means you let it rest for the appropriate amount of time. If it bleeds on the plate then you cut into it too early.

    Originally Posted by NickDangerThirdEye View Post
    Oh, it looks great! You said you pulled yours at 145. When I cook my steaks, if I let them cook until it's 145, they will end up over cooked for my tastes. But yours looks tasty! I probably like mine a little rarer than medium rare but I'm happy when they look like yours.
    I misread his post.

    The standard is pull at 140 and rest until 145.

  27. #2327
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    Originally Posted by Hermit View Post
    I'm now using internal temp, pull them at 145* , and I'm getting desired results, this is CAB rib eye.

    That looks delicious!

  28. #2328
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    Originally Posted by Hermit View Post
    What a coincidence, I just happen to have a pic of when it was pulled

    Originally Posted by Hermit View Post
    The sear over lump charcoal

    Weber!

    (Raised fist in the air)
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  29. #2329
    You should be able to tell temp by feel rather than jabbing a hole in it.

  30. #2330
    Originally Posted by MikeLucky View Post
    Weber!

    (Raised fist in the air)
    I was even using Weber thermometer , but I got a new one now, a Thermopen instant read, don't have to sear my hand holding the temp gauge till it settles



    http://www.thermoworks.com/
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  31. #2331
    Originally Posted by Hermit View Post
    The sear over lump charcoal

    well....you got a couple of small/partial sear marks....

  32. #2332
    Originally Posted by Stinger_1066 View Post
    It should be. 145 is the resting internal temperature for medium rare.
    incorrect....
    med rare is 135...
    if you remove from grill at 140 or 145.....it's gonna end up medium to medium well....

  33. #2333
    Originally Posted by 87sooner View Post
    incorrect....
    med rare is 135...
    if you remove from grill at 140 or 145.....it's gonna end up medium to medium well....
    Lol....Like you would ****ing know....

  34. #2334
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    Originally Posted by Breadburner View Post
    Lol....Like you would ****ing know....
    Once you go grey, there ain't no other way.

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  35. #2335
    Originally Posted by HellVol View Post
    Once you go grey, there ain't no other way.

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    Hahahaha....!!!

  36. #2336
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    Wikipedia agrees with graysteaks.

    https://en.wikipedia.org/wiki/Doneness

  37. #2337
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    Originally Posted by brokebacksooner View Post
    Wikipedia agrees with graysteaks.

    https://en.wikipedia.org/wiki/Doneness
    Where do you think Captain ....... Got his info?

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  38. #2338
    Originally Posted by NickDangerThirdEye View Post
    Oh, it looks great! You said you pulled yours at 145. When I cook my steaks, if I let them cook until it's 145, they will end up over cooked for my tastes. But yours looks tasty! I probably like mine a little rarer than medium rare but I'm happy when they look like yours.
    if it's still pink at 145....it's probly because of the carbon monoxide infused in it to make it appear fresh....

  39. #2339
    Originally Posted by 87sooner View Post
    well....you got a couple of small/partial sear marks....
    I don't sear it for the cosmetics.

  40. #2340
    Originally Posted by Hermit View Post
    I don't sear it for the cosmetics.
    i don't either....
    but you should see the comments i got from the dumbazzes when i said that....

  41. #2341
    Originally Posted by 87sooner View Post
    i don't either....
    but you should see the comments i got from the dumbazzes when i said that....
    glad to know you dont purposely put 17 sear marks on your greysteaks

  42. #2342
    Originally Posted by beech View Post
    glad to know you dont purposely put 17 sear marks on your greysteaks
    i put lots of sear marks on my steaks.....but not for cosmetics....

  43. #2343
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    Originally Posted by 87sooner View Post
    incorrect....
    med rare is 135...
    if you remove from grill at 140 or 145.....it's gonna end up medium to medium well....
    Originally Posted by brokebacksooner View Post
    Wikipedia agrees with graysteaks.

    https://en.wikipedia.org/wiki/Doneness
    My source was HEB. For medium rare they say: "remove from grill at 140, final temperature 145".

    https://www.heb.com/recipe/recipe-ar.../1392677044707

    I've grilled enough steaks in my life I don't need a thermometer. I just keep one eye on the clock and one eye on the coals and I'm never disappointed in the results.

  44. #2344
    Originally Posted by 87sooner View Post
    i don't either....
    but you should see the comments i got from the dumbazzes when i said that....
    You don't sear it at all.


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  45. #2345
    Originally Posted by Stinger_1066 View Post
    My source was HEB. For medium rare they say: "remove from grill at 140, final temperature 145".

    https://www.heb.com/recipe/recipe-ar.../1392677044707

    I've grilled enough steaks in my life I don't need a thermometer. I just keep one eye on the clock and one eye on the coals and I'm never disappointed in the results.
    I've grilled a jillion of them myself, and I will use my Thermopen. I only rely on the timer for searing .

    I use it on everything else.

  46. #2346
    Originally Posted by Hermit View Post
    I've grilled a jillion of them myself, and I will use my Thermopen. I only rely on the timer for searing .

    I use it on everything else.
    Love my Thermopen, but I bought it right before they came out with the backlit one with rotating display. I was kinda bummed about that.

  47. #2347
    Originally Posted by SixBean View Post
    Love my Thermopen, but I bought it right before they came out with the backlit one with rotating display. I was kinda bummed about that.
    I sear, then pull the steak off the coals and cook indirect. Internal temp becomes the best way for me to judge it, cause it cooks so much slower. I also put the lid on the cooker when I go indirect, so I want to get the internal temp ASAP, to get the lid back on to keep cooker temp higher. That instant read is great.

  48. #2348
    my wife's birthday was yesterday so i grilled up a couple of porterhouses...


  49. #2349
    Consistent color.

  50. #2350
    Originally Posted by 87sooner View Post
    my wife's birthday was yesterday so i grilled up a couple of porterhouses...

    What did you eat?


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