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Termyn8or -> RE: World Vegetarian Day! (9/30/2011 7:12:18 PM)
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"Big RARE steak tomorrow night."
What are steaks hard to come by in those parts ? Only joking, but actually one of these days we need to have a rare steak contest. We'll get a bunch of the boys together who actually like meat rather than shoe leather (to eat at least) and about six bags of charcoal.
I know how to light it right, believe me, propane does not get this hot. I pile it up in the grill until it is less than ¼" from the ,,,,,, thing you put the meat on. The top part. They say a hot grill is one you can't hold your hand over for more than a few seconds ? Not here, you can't even get near it.
As much as I like filet mignon, there is not enough fat on it so it must be cut at least 2½" thin. Even at this heat it's hard to crisp the outside keeping the inside cold. I can't stand it when the meat gets over room temperature in the middle. Tbones are OK, if the fat catches fire quickly enough but usually I only cook one side now.
In fact inside that's about all I can do because I no longer have an infrared broiler. It was a nice stove but it was built in 1994 and the damn wiring started going in it.
So how rare is rare ? I heard of some sports guy who ate his steaks raw. I could live with that but I like the crispy part, and some of the fat melted off, makes it more juicy. But a cookout is a PITA around here because the normal homeo sapiens have this notion that meat should be brown on the inside. So when I am about done eating the coals have burnt off enough to cook their steaks. Well if there aren't too many guests I just pile all the coals on one side of the grill. That works pretty well, as long as the meat is thick enough. If it's too thin you might as well just pan fry it.
T^T
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