oh hell no! I have a blend of cajun spices I use to rub in and thats it. and a dry steak? how in the hell would that happen unless you use a shit cut or cook past medium rare
Poll
Do you butter your steak?
| Always. My arteries are fatter than your mom. | 3% | 3% - 2 | ||||
| Usually. | 0% | 0% - 0 | ||||
| Sometimes. | 12% | 12% - 7 | ||||
| Rarely. | 3% | 3% - 2 | ||||
| No. GOD no! | 80% | 80% - 44 | ||||
| Total: 55 | ||||||
eleven bravo wrote:
i put butter on a baked potato never a steak
Pouring butter on steak is like smothering Lucy Pinder in horse manure before sexing her.
for a fatty you're a serious intellectual lightweight.
A lot of you guys haven't heard of "steak butter"?
A well-prepared steak really shouldn't "need" any sort of topping after it's cooked, but steak butter is fucking delicious. I never ask for it, but it definitely tastes good.
A well-prepared steak really shouldn't "need" any sort of topping after it's cooked, but steak butter is fucking delicious. I never ask for it, but it definitely tastes good.
No butter, only Worcestershire Sauce or A-1 Steak Sauce for me
a1 any day babyloubot wrote:
No butter, only Worcestershire Sauce or A-1 Steak Sauce for me
"people in ny have a general idea of how to drive. one of the pedals goes forward the other one prevents you from dying"
I've never put butter on a steak intentionally before. Prefer some peppercorn sauce for that.
I baste steak with butter if that counts?
Never even heard anyone do this.
Nope.
Nope.
Medium rare steak topped with Gorgonzola cheese and garlic mashed potatoes on the side is the perfect meal for me.
If the women don't find ya handsome. They should at least find ya handy.
If you need to add A1, your steak sucks.Brasso wrote:
a1 any day babyloubot wrote:
No butter, only Worcestershire Sauce or A-1 Steak Sauce for me
Pepper/salt rubbed, grilled on a Weber to medium rare. Juicy as hell.
A little A1 isn't bad. I usually pour a little on top of a sirloin.Ilocano wrote:
If you need to add A1, your steak sucks.Brasso wrote:
a1 any day babyloubot wrote:
No butter, only Worcestershire Sauce or A-1 Steak Sauce for me
Pepper/salt rubbed, grilled on a Weber to medium rare. Juicy as hell.
lol, I remember last year I took my ex to a steakhouse for our anniversary. We both got Filet Mignon. I asked for A1 and the waitress gave me the dirtiest look ever. Now I know why.
When I go to Texas Roadhouse, Long Star, or TumbleWeed (all three are the same), they never add a rub other than peppercorn so my choices of seasoning are table salt, more pepper, or A1. I do have various seasonings at home for grilling/broiling.
Steak jokes are funny
_______________________________________________________________________________________________ 
You heathen!Poseidon wrote:
A little A1 isn't bad. I usually pour a little on top of a sirloin.Ilocano wrote:
If you need to add A1, your steak sucks.Brasso wrote:
a1 any day baby
Pepper/salt rubbed, grilled on a Weber to medium rare. Juicy as hell.
lol, I remember last year I took my ex to a steakhouse for our anniversary. We both got Filet Mignon. I asked for A1 and the waitress gave me the dirtiest look ever. Now I know why.
my grandfather ran a slaughterhouse. when we went to visit him, grandma made us the best stew. too bad grandpa meant to serve us Chateaubriand.
Cause you're insane.Poseidon wrote:
A little A1 isn't bad. I usually pour a little on top of a sirloin.Ilocano wrote:
If you need to add A1, your steak sucks.Brasso wrote:
a1 any day baby
Pepper/salt rubbed, grilled on a Weber to medium rare. Juicy as hell.
lol, I remember last year I took my ex to a steakhouse for our anniversary. We both got Filet Mignon. I asked for A1 and the waitress gave me the dirtiest look ever. Now I know why.
thats stupid. i use sauce because i like the sauce.Ilocano wrote:
If you need to add A1, your steak sucks.Brasso wrote:
a1 any day babyloubot wrote:
No butter, only Worcestershire Sauce or A-1 Steak Sauce for me
Pepper/salt rubbed, grilled on a Weber to medium rare. Juicy as hell.
on the rare occasion i have steak i have it well done. i cant stand this rare bullshit, and yes i know, apparently i am ruining it.
i paid for it, cook my shit.
i paid for it, cook my shit.
Blackbelts are just whitebelts who have never quit.
I only butter my women and my bacon.
Good steak 'sauce';
add butter, wine, and drippings (in that order) to cast iron skillet used to sear steak. Deglaze and blend mixture. Add a touch of salt & pepper to taste.
Ta Da! Butter on your steak, without the oddness of a lump of half-melted butter on your steak.
Also works if you sear the steaks in the cast iron skillet..
then cook sliced onions, sliced mushrooms, diced garlic, butter and olive oil in the skillet..
then make the red wine sauce mentioned above.
Sauteed onions & mushrooms, a good steak, a red wine sauce, and a bottle of Merlot = excellent Friday night dinner
Total dishes used for making the entire meal: one cast iron skillet, two serving plates, one cutting board, one kitchen knife, one wire cookie rack.
If the waiter wants to give me dirty looks for it, he can go blow himself. And he's shit outta luck on a tip.
Now, if the waiter would like to make an polite informed suggestion as to how a steak might be better enjoyed, I'll listen.
Then I'll order it how I think it should be done, thanks.
Plenty of tricks to turn a marginal cut of beef into a good meal.
Look at the old German Sauerbraten or Jaeger Schnitzel recipes - designed to deal with meat from Bessie the 35 year old milk cow that was about to die of old age.
- drippings from 'resting' the steak after cooking
- glazing from searing the steak before cooking
- 1 TBS Butter per 16oz steak (or half butter, half bacon grease - if you've any in the 'fridge)
- 1/8th cup red wine per 16oz steak
- Salt & Pepper to taste
add butter, wine, and drippings (in that order) to cast iron skillet used to sear steak. Deglaze and blend mixture. Add a touch of salt & pepper to taste.
Ta Da! Butter on your steak, without the oddness of a lump of half-melted butter on your steak.
Also works if you sear the steaks in the cast iron skillet..
then cook sliced onions, sliced mushrooms, diced garlic, butter and olive oil in the skillet..
then make the red wine sauce mentioned above.
Sauteed onions & mushrooms, a good steak, a red wine sauce, and a bottle of Merlot = excellent Friday night dinner
Total dishes used for making the entire meal: one cast iron skillet, two serving plates, one cutting board, one kitchen knife, one wire cookie rack.
m3thod wrote:
i paid for it, cook my shit.
Exactly. I'm paying for the steak, I'll eat it the way I like it.11 Bravo wrote:
thats stupid. i use sauce because i like the sauce.
If the waiter wants to give me dirty looks for it, he can go blow himself. And he's shit outta luck on a tip.
Now, if the waiter would like to make an polite informed suggestion as to how a steak might be better enjoyed, I'll listen.
Then I'll order it how I think it should be done, thanks.
Nah, the cook sucks.Ilocano wrote:
If you need to add A1, your steak sucks.
Plenty of tricks to turn a marginal cut of beef into a good meal.
Look at the old German Sauerbraten or Jaeger Schnitzel recipes - designed to deal with meat from Bessie the 35 year old milk cow that was about to die of old age.
I don't eat steroid laden cow butt.
Русский военный корабль, иди на хуй!