The response has been fantastic. Thank you to all.
Ticky Toc
March 15, 2017 4:16 pm
Now I want a fucking steak and some goddamned potatoes. Thanks admin now I have to go to the fucking store and buy some and then I’m going to have to cook the motherfuckers. Jeezus H. Christ, here I was minding my own damn business and you have to put this kind of subliminal shit in my fucking head. I swear sometimes I want to slap the shit out of you.
Vodka
March 15, 2017 4:16 pm
The goddamn steak should have been marinated over-night, cooked over some fucking charcoal or open-flame and cabernet sauvignon is way too fucking dry. Schmuck.
Zarathustra
March 15, 2017 4:21 pm
If that fag wants to fry his fucking steak then let him. I broil the motherfuckers myself.
Vodka is right. Cabernet Sauvignon is for pussies and snowflakes. Pinot Noir is for steaks.
Yes. Persia is famous for it’s wines. Hello, Shiraz!
Dutchman
March 15, 2017 4:35 pm
Before you make that cocksucker – slice some mushrooms and thinly slice some goddamn white onion. When the steak is done, throw the shrooms and onion in the pan – the schrooms will give off liquid, and you can deglaze that motherfucking pan. Serve over the steak.
Tommy
March 15, 2017 4:45 pm
Coarse pepper and good salt – all sides, on a grill for high as hell for 2-3 minutes per side. Let stand for a few minutes. Done.Serve.Eat.Fuck.Sleep.
Clear, clean, well expressed and easily understood….even for the youngsters out there….that’s if they still eat tasty animals…..
Of course for me I still use a little Weber kettle grill and after the salt and pepper prep I coat with olive oil and insure that the steak is charred nicely to maintain the juices on the inside of the steak and not the grill…….works great with anything from 5 ounces to 15 ounces on a choice graded New York strip………follow this with a large slice of cheesecake and great cup of coffee……..
Wrong. Here’s how to cook a steak. Get a ribeye-boneless, schmuck. Sprinkle red pepper flakes, garlic, and dried chives on it. Pour enough Kikkoman soy sauce to come 1/2 up the steak. Let it sit about 7 minutes, then flip. Take out after 7 more minutes, cook it over a Weber Grill charcoal fire until med. rare. Serve with homemade french fries and a salad. You’ll be too full for dessert. Since I’m a Southerner, drink iced tea. Schmuck.
Putting sauce on a boneless ribeye is heresy. You should be flogged.
Bob
March 15, 2017 5:54 pm
Geez — right or wrong are not concepts that apply to a discussion of steak preferences! Eat what you like, prepared the way you like it! And enjoy! Whenever I cook for family and friends, I prepare steaks to their specifications without second-guessing. It’s not quite religion or politics…
How’s this? A nice thick bone-in ribeye, t-bone, porterhouse, filet mignon or tenderloin, sprinkled with spices, then fried, baked, broiled or char-grilled to your preferred level of doneness, served with buttered mushrooms and béarnaise sauce, sides of your choosing…AAAAAHHHHH!
bob,for something as expensive as steak,you are making those friends and family bring their own,right?
Ed
March 15, 2017 6:10 pm
Ain’t this the fucking tits? Now some dickwad thinks he needs to tell us how to cook a fucking steak. What the fuck is this, the fucking Art of fucking Manliness or some shit?
Hey, steakboy. WHO DON’T FUCKING KNOW THAT? I mean, any hyooman bean in the world already knows that. Next you’ll be telling me to pull my dick out BEFORE I pee.
RiNS
March 15, 2017 6:27 pm
Did everyone fill out their MM bracket? Steak, beer and talking trash. Nothing better
Go Ducks…
Lol
Llpoh
March 15, 2017 8:16 pm
Cook over red hot grill. Spray with bit of oil, then salt. Flip every fifteen seconds (the only flip once technique is totally wrong).
And the abolute must do secret – using a digital thermometer take off the grill at internal temp of 125 degrees and let rest a few minutes.
TampaRed
March 15, 2017 8:56 pm
not one of you does it right-you sit on your rear while the woman cooks it-
How to cook a fucking steak? If you know how to cook, then cook it how you fucking wish to. There’s more than one way home. Ain’t no right way, ain’t no wrong..
What in the world brought on this profane onslaught?
ILuvCO2
March 15, 2017 11:52 pm
Dam, flavor that grass fed steak with some salt, onion powder and pepper. Cook on high over a grill for 3 minutes per side. NOW, the important part. After taking it off, put it on a platter and cover it with pats of real butter and tent it with tin foil for 5 minutes. Perfect.
If you don’t hear it Moo when you bite into it it is over-done.
I usually tip the blood and butter remnants from the platter into my mouth while the dogs look at me with lust. Mmmm, blood and butter. And don’t forget to knaw on that bone and suck out the marrow. Grrrrrrrrrr.
The Modern Chronicler
March 16, 2017 8:48 am
I used to think frying pans were inadequate for making a steak, but I’ve learned better. Having said that, if using a charcoal grill is not an option, I prefer a cast iron skillet or griddle. Getting these hot takes longer, but the advantage of cast iron is that the food tastes even better.
I’m glad this recipe excluded butter (something I found strange when eating at top-notch steakhouses – isn’t the steak flavorful enough already) and included rock salt. I always slap the steak with a knife after it’s done to remove the excess rock salt.
Rib eye (bone in or out) and porterhouse. Oh, and skirt steak – an underrated steak brimming with flavor as it is from a part of the steer where blood flow is intense. Extremely easy to make as it’s thin, but the flavor packs a punch.
I’ll take one please.
Hey Admin.,
You have a 1/3 of your $ goal. Excellent.
The response has been fantastic. Thank you to all.
Now I want a fucking steak and some goddamned potatoes. Thanks admin now I have to go to the fucking store and buy some and then I’m going to have to cook the motherfuckers. Jeezus H. Christ, here I was minding my own damn business and you have to put this kind of subliminal shit in my fucking head. I swear sometimes I want to slap the shit out of you.
The goddamn steak should have been marinated over-night, cooked over some fucking charcoal or open-flame and cabernet sauvignon is way too fucking dry. Schmuck.
If that fag wants to fry his fucking steak then let him. I broil the motherfuckers myself.
Vodka is right. Cabernet Sauvignon is for pussies and snowflakes. Pinot Noir is for steaks.
Are Zoroastrians allowed to drink?
Yes. Persia is famous for it’s wines. Hello, Shiraz!
Before you make that cocksucker – slice some mushrooms and thinly slice some goddamn white onion. When the steak is done, throw the shrooms and onion in the pan – the schrooms will give off liquid, and you can deglaze that motherfucking pan. Serve over the steak.
Coarse pepper and good salt – all sides, on a grill for high as hell for 2-3 minutes per side. Let stand for a few minutes. Done.Serve.Eat.Fuck.Sleep.
Clear, clean, well expressed and easily understood….even for the youngsters out there….that’s if they still eat tasty animals…..
Of course for me I still use a little Weber kettle grill and after the salt and pepper prep I coat with olive oil and insure that the steak is charred nicely to maintain the juices on the inside of the steak and not the grill…….works great with anything from 5 ounces to 15 ounces on a choice graded New York strip………follow this with a large slice of cheesecake and great cup of coffee……..
Now let’s eat!
Hell yeah, Tommy. If it’s dark brown, it’s still cooking. If it’s black, it’s almost done.
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Damn, that’s a perfect fucking steak!!!
Wrong. Here’s how to cook a steak. Get a ribeye-boneless, schmuck. Sprinkle red pepper flakes, garlic, and dried chives on it. Pour enough Kikkoman soy sauce to come 1/2 up the steak. Let it sit about 7 minutes, then flip. Take out after 7 more minutes, cook it over a Weber Grill charcoal fire until med. rare. Serve with homemade french fries and a salad. You’ll be too full for dessert. Since I’m a Southerner, drink iced tea. Schmuck.
Putting sauce on a boneless ribeye is heresy. You should be flogged.
Geez — right or wrong are not concepts that apply to a discussion of steak preferences! Eat what you like, prepared the way you like it! And enjoy! Whenever I cook for family and friends, I prepare steaks to their specifications without second-guessing. It’s not quite religion or politics…
How’s this? A nice thick bone-in ribeye, t-bone, porterhouse, filet mignon or tenderloin, sprinkled with spices, then fried, baked, broiled or char-grilled to your preferred level of doneness, served with buttered mushrooms and béarnaise sauce, sides of your choosing…AAAAAHHHHH!
Anything cooked more than medium is an affront to God. – Deuteronomy 23:1
Put that fucking steak between some black ho’s thigh’s – and then ear that pussy! Very Spicy!
bob,for something as expensive as steak,you are making those friends and family bring their own,right?
Ain’t this the fucking tits? Now some dickwad thinks he needs to tell us how to cook a fucking steak. What the fuck is this, the fucking Art of fucking Manliness or some shit?
Hey, steakboy. WHO DON’T FUCKING KNOW THAT? I mean, any hyooman bean in the world already knows that. Next you’ll be telling me to pull my dick out BEFORE I pee.
Did everyone fill out their MM bracket? Steak, beer and talking trash. Nothing better
Go Ducks…
Lol
Cook over red hot grill. Spray with bit of oil, then salt. Flip every fifteen seconds (the only flip once technique is totally wrong).
And the abolute must do secret – using a digital thermometer take off the grill at internal temp of 125 degrees and let rest a few minutes.
not one of you does it right-you sit on your rear while the woman cooks it-
So you like your steak with spit. Sounds great.
just more seasoning…
How to cook a fucking steak? If you know how to cook, then cook it how you fucking wish to. There’s more than one way home. Ain’t no right way, ain’t no wrong..
Sang it, KebMo.
What in the world brought on this profane onslaught?
Dam, flavor that grass fed steak with some salt, onion powder and pepper. Cook on high over a grill for 3 minutes per side. NOW, the important part. After taking it off, put it on a platter and cover it with pats of real butter and tent it with tin foil for 5 minutes. Perfect.
If you don’t hear it Moo when you bite into it it is over-done.
I usually tip the blood and butter remnants from the platter into my mouth while the dogs look at me with lust. Mmmm, blood and butter. And don’t forget to knaw on that bone and suck out the marrow. Grrrrrrrrrr.
I used to think frying pans were inadequate for making a steak, but I’ve learned better. Having said that, if using a charcoal grill is not an option, I prefer a cast iron skillet or griddle. Getting these hot takes longer, but the advantage of cast iron is that the food tastes even better.
I’m glad this recipe excluded butter (something I found strange when eating at top-notch steakhouses – isn’t the steak flavorful enough already) and included rock salt. I always slap the steak with a knife after it’s done to remove the excess rock salt.
Rib eye (bone in or out) and porterhouse. Oh, and skirt steak – an underrated steak brimming with flavor as it is from a part of the steer where blood flow is intense. Extremely easy to make as it’s thin, but the flavor packs a punch.