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ORIGINAL: ScooterTrash


One thing I forgot to mention about the Steaks.....NO STEAK SAUCE allowed at my house. Someone even mentions something about putting a bunch of coverup on a steak I grilled and they will instantly see how fast I can become sadistic. (I have actually threatened dismemberment...lol)

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ORIGINAL: soul2share

Well, I like steaks and other beef too....but it HAS to be well done or medium well....any pink in the sucker, it's going to go back to the kitchen!!!!  Still mooing beef is gross! 

Oh my...... ....... how wonderful......

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ORIGINAL: slaveboyforyou

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Please don't tell your local neighborhood meat cutter, or service counter employee that is what you intend to do with your meat.  It makes some of us cringe, especially, when we know there really aren't great testing techniques to make sure you are getting a product free of bacteria & other unhealthy micro-organisms, that can only be killed when the meat reaches a certain temperature.  Once you grind that great cut of meat for Steak Tartar, if there was any bacteria anywhere that meat touches, it gets mixed in there.  Unless, you are working in your kitchen to prepare this, no matter how careful & clean a meat department is, you cannot be sure of the conditions your meat will be handled in.  You can't see bacteria. 

Also, keep in mind that the special piece of meat you pick out to have ground special, will get lost in most commercial grinders.  The heads hold up to 2lbs of meat.  What that means is that you will lose that much meat inside the grinder.  One trick meat personnel use is to take another piece of meat to push it through.  The only problem is that some of that other piece of meat will get mixed in with the piece you picked out. 

Most meat cutters won't even bother to tell you this stuff.  People just don't believe them when they try to be honest.  After awhile, they give up trying to tell people things & just do as they are asked.   

Life has it's risks, and I do tell the butcher what I'm doing if I make steak tartare.  I don't eat it that often, it's a rare pleasure.  I also enjoy raw oysters on occassion, which have their own risks. 

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ORIGINAL: soul2share

Well, I like steaks and other beef too....but it HAS to be well done or medium well....any pink in the sucker, it's going to go back to the kitchen!!!!  Still mooing beef is gross!  And all of my beef is dipped in ketchup/horseradish sauce.......'bout made my Mom cry one new years day...she had a $70 prime rib, and I slathered it with ketchup......but it was good...I got an end.....and nuked the second piece to finish cooking it!

Damn......put me on the list with all the hungry folks now!!!!

quote:

ORIGINAL: soul2share

Well, I like steaks and other beef too....but it HAS to be well done or medium well....any pink in the sucker, it's going to go back to the kitchen!!!!  Still mooing beef is gross!  And all of my beef is dipped in ketchup/horseradish sauce.......'bout made my Mom cry one new years day...she had a $70 prime rib, and I slathered it with ketchup......but it was good...I got an end.....and nuked the second piece to finish cooking it!

Damn......put me on the list with all the hungry folks now!!!!

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ORIGINAL: slaveboyforyou

I love beef.  What I don't understand is this trend about advertising Black Angus beef.  I don't know where this idea came from that cheaper grades of beef from a certain breed of cow were better.  It's the marbling and the cut of a steak that makes it good or not.  The breed of the cow matters very little. 

I do love a good T-Bone, a sirloin, or a ribeye cooked rare.  I love steak tartare, but it's rare (no pun intended) to find a restaurant that will serve it.  I love hamburger steak with french fries smothered in brown gravy.  One of my favorite things in the world is a good corned beef briscuit. 

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ORIGINAL: LaTigresse

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ORIGINAL: soul2share

Well, I like steaks and other beef too....but it HAS to be well done or medium well....any pink in the sucker, it's going to go back to the kitchen!!!!  Still mooing beef is gross!  And all of my beef is dipped in ketchup/horseradish sauce.......'bout made my Mom cry one new years day...she had a $70 prime rib, and I slathered it with ketchup......but it was good...I got an end.....and nuked the second piece to finish cooking it!

Damn......put me on the list with all the hungry folks now!!!!

Ohhhhhhhh MYYYYYYYYYY GAWD!! This is just wrong on so many levels! Well done and KETCHUP??!!??!!??   

I absolutely refuse to allow any steak sauce or ketchup on a steak I grill, nor will I cook it beyond medium. If they don't like it, they can eat something else. I refuse to ruin a steak.

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ORIGINAL: Aynne88


Abolutely. I adore tartare, and carpaccio, sushi and oysters and raw eggs in my ceasar. I refuse to be a slave to the germophobes.  Americans are so overly homogenized, it is a wonder we have an immune system left. Wussies.

Oh, and the steak is rare, blood rare, porterhouse, with a sea salt and horseradish crust, grilled. YUM     

Aynne, we may not agree very often on other things, but this time we're 100% in accord!  I still enjoy freaking out the various 'good ole boys' around here who blanch about Sushi and Soshimi and say "yer eattin BAIT???"  Raw Oysters? You betcha!

Scooter - can I sneak in a bottle of A1 just for the beating?    (Com'on - it's not like I'd actually Use it - that would be blasphemy!)

Calla - fortunately for me, all of the meat producers with the local coop are birth to table grass feeders. Soooooo superior in flavor and quality to anything I can get at the store that what the grocery sells should be considered criminal to eat. 

Got that whole leg of Goat thawing currently - gonna roast it later for myself and a couple of friends - mint, rosemary, and greek oregano, with a touch of sea salt and freshly cracked black pepper.  But lunch was grilled Buffalo Burgers with horseradish aoli and sliced avocado.  (Think I may send the recipe in for next year's Build a Better Burger food network challenge for the Alternative Burger catagory... )

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ORIGINAL: LaTigresse

Oh Ward, I've lost all respect for you.

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ORIGINAL: hizgeorgiapeach

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ORIGINAL: Aynne88


Abolutely. I adore tartare, and carpaccio, sushi and oysters and raw eggs in my ceasar. I refuse to be a slave to the germophobes.  Americans are so overly homogenized, it is a wonder we have an immune system left. Wussies.

Oh, and the steak is rare, blood rare, porterhouse, with a sea salt and horseradish crust, grilled. YUM     

Aynne, we may not agree very often on other things, but this time we're 100% in accord!  I still enjoy freaking out the various 'good ole boys' around here who blanch about Sushi and Soshimi and say "yer eattin BAIT???"  Raw Oysters? You betcha!

Scooter - can I sneak in a bottle of A1 just for the beating?    (Com'on - it's not like I'd actually Use it - that would be blasphemy!)

Calla - fortunately for me, all of the meat producers with the local coop are birth to table grass feeders. Soooooo superior in flavor and quality to anything I can get at the store that what the grocery sells should be considered criminal to eat. 

Got that whole leg of Goat thawing currently - gonna roast it later for myself and a couple of friends - mint, rosemary, and greek oregano, with a touch of sea salt and freshly cracked black pepper.  But lunch was grilled Buffalo Burgers with horseradish aoli and sliced avocado.  (Think I may send the recipe in for next year's Build a Better Burger food network challenge for the Alternative Burger catagory... )

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ORIGINAL: Jeffff

I want marbleing....and I want it WELL DONE!... and if the waiter sneers. I remind him that his tip is dependent
on hos ability to deliver my burned steak with a smile.

I want my steak identified by it's dental records..:)

Jeff