Tender, medium rare, and served with a baked potato, lots of sauteed
mushrooms, and a nice salad. Glass of good red wine doesn't hurt, either.

;-)
gloria p

On Sat, 17 May 2008 10:13:30 -0700, sf . wrote:

On Sat, 17 May 2008 10:41:58 -0400, "
wrote:

On Fri, 16 May 2008 13:10:29 -0500, Andy q wrote:

How do you like your steak?

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

Carbonized

I ain't kidding, I wan't the fat arround the outside crunchy.

That's how I like my po'kchops too.

Any foodie freaks who can't live with that F-O-A-D I ain't you.

If I like steak sauce or ketchup on my steak that's also none of your business.


So, why did you post?
in answer to the question and to point out that there was another option.

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

Andy wrote:
How do you like your steak?

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

Charred black on the outside and slightly warm and
bloody on the inside. (Which I consider "Pittsburgh
rare" but which others argue that it is still cold
inside for Pittsburgh rare. I disagree.)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On May 16, 2:10*pm, Andy q wrote:
How do you like your steak?

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

Rare or Medium Rare is fine.

Nothing on my steak please except some extra salt. Love the fatty
slices

Prime Rib preferred above all else. Mmm Mmm

Can't wait to grill steak for the first time this summer.

I don't mind ketchup, I like ketchup on practically everything when
the mood fits: fries, hot dogs, hamburgers, pork chops, eggs, steak...
except not on prime rib of course!

meatnub wrote:

I don't mind ketchup, I like ketchup on practically everything when
the mood fits: fries, hot dogs, hamburgers, pork chops, eggs, steak...
except not on prime rib of course!

A good steak never needs ketchup.. or steak sauce.. IMO.

Goomba wrote:

I don't mind ketchup, I like ketchup on practically everything when
the mood fits: fries, hot dogs, hamburgers, pork chops, eggs, steak...
except not on prime rib of course!

A good steak never needs ketchup.. or steak sauce.. IMO.

It seems such a waste of a good steak to dump ketchup on it. I suppose it
may be understandable on a crappy over cooked steak or some tough, cheap cut
that needs some moisture added. However, there are some other sauces that
are good on steaks. Sometimes I love to rub some coarsely grated pepper
into a steak, put some salt in a hot pan and fry it until rare or medium
rare. Take out the steak and add some wine, reduce it and add a dash of
Worcestershire sauce, lemon juice and butter and stir until it thickens to a
nice sauce. A good steak doesn't need that, but the results are pretty
good.

Dave Smith wrote:

It seems such a waste of a good steak to dump ketchup on it. I suppose it
may be understandable on a crappy over cooked steak or some tough, cheap cut
that needs some moisture added. However, there are some other sauces that
are good on steaks. Sometimes I love to rub some coarsely grated pepper
into a steak, put some salt in a hot pan and fry it until rare or medium
rare. Take out the steak and add some wine, reduce it and add a dash of
Worcestershire sauce, lemon juice and butter and stir until it thickens to a
nice sauce. A good steak doesn't need that, but the results are pretty
good.

Yeah, you're right. It is good. But that sauce doesn't even seem to be
in the same realm as ketchup or Heinz 57 or other heavy, over powering
flavored sauce.

Goomba wrote:

Dave Smith wrote:

It seems such a waste of a good steak to dump ketchup on it. I suppose it
may be understandable on a crappy over cooked steak or some tough, cheap cut
that needs some moisture added. However, there are some other sauces that
are good on steaks. Sometimes I love to rub some coarsely grated pepper
into a steak, put some salt in a hot pan and fry it until rare or medium
rare. Take out the steak and add some wine, reduce it and add a dash of
Worcestershire sauce, lemon juice and butter and stir until it thickens to a
nice sauce. A good steak doesn't need that, but the results are pretty
good.

Yeah, you're right. It is good. But that sauce doesn't even seem to be
in the same realm as ketchup or Heinz 57 or other heavy, over powering
flavored sauce.

I don't care much for ketchup. The only things I use it on are Toasted Western
sandwiches, bacon sandwiches, macaroni and cheese and, meat loaf, unless there is
chilli sauce. A bottle of ketchup lasts a long time around our house.

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

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

Very hot coals.
Grill grate about 1/4" above
Cold steak (right from 'fridge) on grate, about a minute
Flip.
Other side on grate about a minute.
Raise grate about 12 " above fire.
Let steak rest on raised grate about 5 minutes.
Seared on the outsides, still cool on the inside.

As a matter of fact, the fire's about ready now and the ribeye is about 2
minutes from hitting the grate.

BOB

In article ,
says...
Andy wrote:
How do you like your steak?

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

Charred black on the outside and slightly warm and
bloody on the inside. (Which I consider "Pittsburgh
rare" but which others argue that it is still cold
inside for Pittsburgh rare. I disagree.)

Kate



I like them browned on the outside, and just faintly pink in the middle.

On Sun, 18 May 2008 10:42:36 -0400, "
wrote:

On Sat, 17 May 2008 10:13:30 -0700, sf . wrote:

On Sat, 17 May 2008 10:41:58 -0400, "

Carbonized

I ain't kidding, I wan't the fat arround the outside crunchy.

That's how I like my po'kchops too.

Any foodie freaks who can't live with that F-O-A-D I ain't you.

If I like steak sauce or ketchup on my steak that's also none of your business.


So, why did you post?
in answer to the question and to point out that there was another option.


FYI: F-O-A-D isn't an appropriate way to answer questions in this ng
(especially if you're an unknown poster). Please refine your
language. Believe it or not, you might like it here if you decide to
stay and play nice (... sorry, couldn't help saying it). You decide.

--
See return address to reply by email
remove the smile first

On Sat, 17 May 2008 20:12:16 +0000 (UTC),
(Steve Pope) wrote:

In the 70's in the San Fernando Valley local workers would,
according to anecdote, suspend chickens in front of military
microwave horns at the Lockheed plant. This was before microwave
ovens were a common feature in people's kitchens.

OK, you got my attention...... exactly WHY did they do that?


You made it sound like no scientific experiments were being conducted.
So the real question is: were those chickens alive or not? I don't
remember PITA mentioning about it (back in the day when they were
doing what all of us now think as protecting animals from unusual
cruelty).

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remove the smile first

On Sat, 17 May 2008 16:16:15 -0500, George Shirley
wrote:

Ran industrial boilers in my youth. Take a couple of 8 ounce sirloin
strips, season properly, wrap in aluminum foil, and stick them in the
end of the mud drum for an hour. Done to perfection, could put a foil
wrapped giant tater in there for the same amount of time. That was what
the company gave us for overtime meals, 16 ounces of steak, and 2 lb
tater, and half a loaf of white bread. Rather hard to get overtime meals
delivered at the end of no where. I couldn't eat half that much now.

Did you ever do the "cooking on a hot car engine" routine? I think
fish was usually featured.

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remove the smile first

sf wrote:

On Sat, 17 May 2008 20:12:16 +0000 (UTC),
(Steve Pope) wrote:

In the 70's in the San Fernando Valley local workers would,
according to anecdote, suspend chickens in front of military
microwave horns at the Lockheed plant. This was before microwave
ovens were a common feature in people's kitchens.

OK, you got my attention...... exactly WHY did they do that?


You made it sound like no scientific experiments were being conducted.
So the real question is: were those chickens alive or not?

Killed/cleaned chickens one would assume, but the whole thing
is secondhand, so who knows. But I've never heard of roasting live
chickens as a culinary procedure.

Steve