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How Do You Like Your Steak?

Discussion in 'Off the Topic Forum' started by unclemoustache, Dec 9, 2018.

?

How do you like it?

  1. 1. Rare

  2. 2. Medium Rare

  3. 3. Medium

  4. 4. Medium Well

  5. 5. Well Done

Results are only viewable after voting.
  1. unclemoustache

    unclemoustache My 'stache is bigger than yours.

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    [​IMG]





    I prefer something in the medium rare to medium range.


    .
     
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  2. cuinrearview

    cuinrearview Red saw lover

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    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.
     
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  3. Flint Mitch

    Flint Mitch ArboristSite Guru

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    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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  4. grizz55chev

    grizz55chev Tree Freak

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    Medium rare rib eye, well marbled, salt and pepper, charcoal grill, and a cold IPA.:sweet:
     
  5. ammoaddict

    ammoaddict Addicted to ArboristSite

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    Med rare for me. Ribeye, strip or sirloin

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  6. rwoods

    rwoods Addicted to ArboristSite

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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
     
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  7. LoveStihlQuality

    LoveStihlQuality Addicted to ArboristSite

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    Medium Rare. Pop raises Texas Longhorns (Indiana) Keeps our freezer full. Yum[​IMG][​IMG]

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  8. stihlaficionado

    stihlaficionado God of ArboristSite

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  9. stihl sawing

    stihl sawing MAD DOG

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    I didn't see the extra crispy , original, mild or spicy choice.
     
  10. cuinrearview

    cuinrearview Red saw lover

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    Guy I used to work with called that steakum.
     
  11. cuinrearview

    cuinrearview Red saw lover

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    New England, West Coast, or Midwest style IPA?
     
  12. grizz55chev

    grizz55chev Tree Freak

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    :cheers:
    Yes!:surprised3::cheers:
     
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  13. dmb2613

    dmb2613 Addicted to ArboristSite

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    I like it as black on the inside as it is the outside
     
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  14. cuinrearview

    cuinrearview Red saw lover

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    Maybe we need a new poll?
     
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  15. 1Alpha1

    1Alpha1 100% USDA certified abnormality-free.

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    Depends on who's looking for me.....and why.
    Steak is way over-rated!

    Just give me some that been ground up, made into a patty, and then slapped between two buns. :rock:
     
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  16. cuinrearview

    cuinrearview Red saw lover

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    Fixed
     
  17. gary courtney

    gary courtney eeny meeny miny moe

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  18. 1Alpha1

    1Alpha1 100% USDA certified abnormality-free.

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    Depends on who's looking for me.....and why.
    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. :)
     
  19. ChoppyChoppy

    ChoppyChoppy Addicted to ArboristSite

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    Cooked.
     
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  20. stillhunter

    stillhunter Addicted to ArboristSite

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    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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