On May 17, 5:23*am, "Kswck" wrote:
"Sqwertz" wrote in message

...



Dimitri wrote:

"Andy" q wrote in ...
How do you like your steak?

Moo?
Rare?
Medium Rare?
Medium?
Well Done?
Cooked to Death?

Pittsburg!

I didn't know Pittsburg California was known for any particular
style of steak.

-sw

Charred on the outside, raw on the inside I believe

And I'll add that it should be at least 1-1/2" thick, preferably 2".
They're best cooked over hickory or pecan wood, with cracked
tellicherry applied to the fatty areas prior to grilling, and make
mine a strip, T-bone or porterhouse.
I like to buy a porterhouse, and carve out the filet, which I grill
med rare for my wife. I salt my steak at the table, and after dinner,
I've been known to gnaw the bones like a caveman.
I prefer beef on the fresh side, and think of aged beef as a novelty.

--Bryan