Discussion in 'Off the Topic Forum' started by unclemoustache, Dec 9, 2018.
I prefer something in the medium rare to medium range.
Grill as hot as I can get it. Rib eye, usually 3/4 to 1" thick. 1 min on grate, rotate 90° for the pretty grill marks for another minute, then flip and repeat on the other side. If your grill is hot enough it should never take more than five min for a nice med rare. Lately I've been foiling for a ten min rest after they come off, so they've crept into med but they're plenty juicy that way.
I'm a well done guy, If it's done right on a nice rib eye! I steer away from the leaner cuts since they don't do as well cooked through
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Medium rare rib eye, well marbled, salt and pepper, charcoal grill, and a cold IPA.
Med rare for me. Ribeye, strip or sirloin
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I eat them all, but order medium rare or medium as definitions vary from place to place with rare = almost raw and medium rare = rare. Ron
Medium Rare. Pop raises Texas Longhorns (Indiana) Keeps our freezer full. Yum
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I didn't see the extra crispy , original, mild or spicy choice.
Guy I used to work with called that steakum.
New England, West Coast, or Midwest style IPA?
I like it as black on the inside as it is the outside
Maybe we need a new poll?
Steak is way over-rated!
Just give me some that been ground up, made into a patty, and then slapped between two buns.
It's been ages since I've had a steak of any kind. Haven't missed having one a bit. Can't stand to eat one bare. Gotta have ketchup on it if I do have one.
I also enjoy leftovers if there are any. I'll slice cold ribeye or T bone steak, pile it on white bread w provolone and some mayo, good eats.
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