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It's a steak off. Howard v spidey

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JulesMaximus said:
This was a pretty good meal made by yours truly. :wub:
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Awwww, what a cute little steak.

Mine is far from what I'd consider to be a good looking steak. (The surface didn't get a nice crust (I got lazy/impatient). But, unfortunately, once the knife goes in, the camera goes down. It was still a perfect medium rare; they all are.)
http://pics.bbzzdd.com/users/drpizza/Ribeye3.JPG

Maybe this weekend I'll head down to the butcher for a couple more of his nice ribeyes.
 
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the steak of choice should be Round Steak.

this cut is a bit of a challenge and my personal favourite.
 
ribeye.. because i have 4 beauts in my freezer and 2 I watched get cut just for me in the fridge. I will be having steak tomorrow.
 
ElFenix said:
screw it, do all 3

best 2 out of 3
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Agree. Must cook all three to perfection and put works on display. To make it more difficult, you should be required to deliver them cooked properly SIMULTANEOUSLY to demonstrate a keen knowledge of the cooking time required of each.
 
spidey07 said:
Negative. This is between two meat masters. The gauntlet has been thrown. Must be a steak cut.
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you miss the point. you're talking easy steak. try to make it challenging.

I see Howard as knowing what he talks about most often.

Spidey...hmm. all i can remember is how you demand MSG in most of your food to make it better. I consider that, well...lack of mastery.
 
spidey07 said:
Pictures. Pictures are to be of cooked steak, raw and cooked, to showcase skill. Steaks must be cooked by preferred means but must be cooked from this time forward.

I can pull up picks of my most perfect steaks, but that would be cheating. No cheating...I'm sure you geeks can make sure the simple rules are adhered to.
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fail.
 
IMAG0135_zpscf7b84bf.jpg


Custom cut, hand rubbed with a mixture of white and balsamic vinegar, olive oil, and Montreal steak spice, broiled at 550 flipped only once, 38 oz pre-cooked weight. I know this can't be an entry since I did it a while ago, but come on, how often do you get to talk with other steakmen?
 
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DrPizza said:
Awwww, what a cute little steak.

Mine is far from what I'd consider to be a good looking steak. (The surface didn't get a nice crust (I got lazy/impatient). But, unfortunately, once the knife goes in, the camera goes down. It was still a perfect medium rare; they all are.)
http://pics.bbzzdd.com/users/drpizza/Ribeye3.JPG

Maybe this weekend I'll head down to the butcher for a couple more of his nice ribeyes.
Click to expand...

Nice to see you added some lettuce to your bowl of dressing. Steak looks good.
 
mhmmmm steak.. i love ribeyes.. more than the mignon.

You guys have any tip on grilling sirlions ? It was onsale at fairway and i saw it on the menu at capital grille, i thought I tried to make it.. at rare/med rare, its still pretty tough.. 🙂
 
stormkroe said:
IMAG0135_zpscf7b84bf.jpg


Custom cut, hand rubbed with a mixture of white and balsamic vinegar, olive oil, and Montreal steak spice, broiled at 550 flipped only once, 38 oz pre-cooked weight. I know this can't be an entry since I did it a while ago, but come on, how often do you get to talk with other steakmen?
Click to expand...

hmm looks good.

damn now i want steak. I have a bunch in my freezer but it's cold out! yeah im being a wuss now.
 
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