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View Poll Results: How should steak be cooked?
Charred so well you know it won't escape the plate 2 1.38%
Well done 4 2.76%
Medium well 13 8.97%
Medium 21 14.48%
Medium rare 75 51.72%
Rare 22 15.17%
So rare you could argue it's raw 6 4.14%
Other (explain yourself) 2 1.38%
Voters: 145. You may not vote on this poll

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Old 05-08-2011, 15:16   #31
Dusty
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Medium rare. 72 oz. Free.
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Old 05-08-2011, 15:28   #32
PedOncoDoc
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Quote:
Originally Posted by Dusty View Post
Medium rare. 72 oz. Free.
I love the way you think - and not just about steaks.
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Old 05-08-2011, 15:28   #33
PSM
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Quote:
Originally Posted by Dusty View Post
Medium rare. 72 oz. Free.
Which one's you: THE BIG TEXAN STEAK RANCH HALL OF FAME

Pat
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Old 05-08-2011, 18:13   #34
Peregrino
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MR. Not a big fan of cold, rubbery meat. Has to be quality though; otherwise might as well just turn it into pot roast.
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Old 05-08-2011, 21:09   #35
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MR. Not a big fan of cold, rubbery meat. Has to be quality though; otherwise might as well just turn it into pot roast.
Hence the reason we are taught what cuts are suitable for sauté, braising, roasting, grilling and serving tartare......
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Old 05-08-2011, 21:46   #36
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Last edited by dr. mabuse; 05-17-2011 at 23:05.
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Old 05-09-2011, 06:48   #37
Shadow1911
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Nice big 1 1/2" thick Ribeye with lots of marbling. Marinated in Cabernet with crushed garlic rubbed all over it. Take it out to the grill that is as hot as it will get. Philly Char it. 3 min on the first side, 2 min on second side. Flamed up the whole time.
Beautiful char on the outside and rare on the inside.
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Old 05-09-2011, 09:15   #38
tim180a
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Steak

Rare! Salt, pepper, fresh garlic...
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