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How do you like your steak prepared?
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<blockquote data-quote="Galethorn" data-source="post: 2307717" data-attributes="member: 7888"><p>I'm surprised I haven't answered this one yet...</p><p></p><p>Ok, since I'm a cheapass (which isn't much of a surprise, being a teenager and all), I don't ever order steak...</p><p></p><p>I cook it myself.</p><p></p><p>I like to start with a sirloin or a tri-tip...</p><p></p><p>Now, whether it's on the grill or in a pan, I like to use a liberal sprinkling of McCormick 'season all' (salt, chili pepper, black pepper, celery seed, nutmeg, coriander, onion, and garlic) as the only seasoning.</p><p></p><p>If it's in a pan, I use some good virgin olive oil (it leeches a lot of the cholesterol out, without screwing with the meat's flavor). On the grill, well, it makes a good glaze on itself with its own juices when they combine with the seasonings.</p><p></p><p>Anyway, I like to cook it at a very high heat so that the outside is a nice dark brown (not black at all though...blech), and the inside is still juicy and pink--almost red at the center.</p><p></p><p>Serve with some pasta (in a parmesan and cream sauce; not cooked; just heated up by the pan after you've drained the pasta, so the cheese melts a bit), and some just-barely-crunchy-still steamed brocoli and you've got a perfect meal, as far as I'm concerned. Oh, and it isn't right unless you keep the knife in your right hand the whole time--anything else is barbaric...or else clumsy.</p></blockquote><p></p>
[QUOTE="Galethorn, post: 2307717, member: 7888"] I'm surprised I haven't answered this one yet... Ok, since I'm a cheapass (which isn't much of a surprise, being a teenager and all), I don't ever order steak... I cook it myself. I like to start with a sirloin or a tri-tip... Now, whether it's on the grill or in a pan, I like to use a liberal sprinkling of McCormick 'season all' (salt, chili pepper, black pepper, celery seed, nutmeg, coriander, onion, and garlic) as the only seasoning. If it's in a pan, I use some good virgin olive oil (it leeches a lot of the cholesterol out, without screwing with the meat's flavor). On the grill, well, it makes a good glaze on itself with its own juices when they combine with the seasonings. Anyway, I like to cook it at a very high heat so that the outside is a nice dark brown (not black at all though...blech), and the inside is still juicy and pink--almost red at the center. Serve with some pasta (in a parmesan and cream sauce; not cooked; just heated up by the pan after you've drained the pasta, so the cheese melts a bit), and some just-barely-crunchy-still steamed brocoli and you've got a perfect meal, as far as I'm concerned. Oh, and it isn't right unless you keep the knife in your right hand the whole time--anything else is barbaric...or else clumsy. [/QUOTE]
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