Wed 2 Apr, 2008 06:06 pm
Okay, ya mins, how do I cook a Perfect Steak on a grill?
(Definition of Perfect Steak: 1-1/2 inches thick or more, bone-in ribeye or the like, about 1/4 to 3/8 inch of fat on the outside edge. When it's "done," it's black on the outside, red on the inside, hot all the way through and the fat is crispy. I've heard this called "Chicago style".)
Inside, and because I have only an electric range and broiling is just absurd, I'm likely to stand it up on the fat in a HOT cast-iron skilled until the fat crisps up and renders enough to coat the pan. Then I knock it over, put on a lid, and turn the heat down to high medium for about four minutes. Turn it over and do the same -- maybe five minutes if I can afford a thick steak... put it on a plate, S&P, and eat.
Yum. Pretty like when mins come home from hunt.
Hot side, and not so hot side. Start on the high flame side, and sear both sides.
Move to not so hot side, and wait to taste.
Anymore, and I might come under review from the MAN council...
Are you givin' away classified information, RH?
I knew it would come to this...
Wull, 's only cus they ain't no mins around. Lef me here all by my lonesome, they did, an me with all this charcoal...
That poor helpless me routine don't cut it, Wy . . . we know that wimmins are evil, and that if they get aholt of our important secrets, it's just one more reason to dispense with us . . . and then who would do the laundry? Huh, huh?
You don't need a watch for your birthday . . . there's a clock on the stove.
Who eats the steak, with no men around?
The dog lets me eat the meat off before he chews on the bone.
The one that carries the meat home gets to eat all they want before the lower species take over.
Take your pick.