Beef. It's what's for dinner.

[old_gregg]

do we need to have an intervention for that vinyl table cloth? it looks like you're eating at roy's pizza and pasta at red cliffs mall, complete with the every pizza place salad:

[falafel]

those look great, but you forgot to post the recipe.

It's on the bag.

[smokymountainrain]

Made mom’s signature BBQ meatballs for dinner today. Mom doesn’t use cast iron, but I think it may be the way to go. Sear on the stove, finish in the oven. All in one pan.

those look great, but you forgot to post the recipe.

[Donuthole]

Made mom’s signature BBQ meatballs for dinner today. Mom doesn’t use cast iron, but I think it may be the way to go. Sear on the stove, finish in the oven. All in one pan.

[Lost Student]

My goto for steak these days is sous vide at 134 for an hour and then sear the hell out of it. It doesn't leave anything to chance.

If you're not cooking at 133.5 you're a Philistine.

We had French Dip for dinner. My wife was feeling sick so I cooked. It turned out surprisingly good.

[Non Sequitur]

I just ate a rib eye steak that was cold in the middle. I hope I don't die, but I think if I don't, it's my new favorite way to eat steak. I use the Japanese cooker Lebowski recommends which gets a cast iron pan very hot. Cooked for two minutes each side. Usually it works well, but I didn't leave it outside the fridge long enough, and it was thicker than usual. Charred on the outside, cold in the middle. Heaven.

My goto for steak these days is sous vide at 134 for an hour and then sear the hell out of it. It doesn't leave anything to chance.

[BigPiney]

Had tri-tip tonight. Was great. Gave 1/2 of it to the missionaries that came by and helped me unload 2 tons of flooring. It was very nice of them. I still am gimpy after my surgery so my wife would have had to do most of our.

Tri-tip is so easy. Smoked at 225 for just over an hour to get to 130, then foil it and set it aside and bring the smoker to 500. Then 3 minutes sear on each side.

[Copelius]

I've always liked rare steak, but the combination of the charred exterior and very juicy and uncooked texture of interior was perfect.

Amen. We go to Outback for firm lunch 2-3 times a month. Their cook has finally accepted that rare means rare.

[falafel]

What, you don't like crunchy outside, soft gooey middle?

Lava cake steak!

[Lost Student]

What is it you like about cold steak?

What, you don't like crunchy outside, soft gooey middle?

[jay santos]

What is it you like about cold steak?

I've always liked rare steak, but the combination of the charred exterior and very juicy and uncooked texture of interior was perfect.

[falafel]

I just ate a rib eye steak that was cold in the middle. I hope I don't die, but I think if I don't, it's my new favorite way to eat steak. I use the Japanese cooker Lebowski recommends which gets a cast iron pan very hot. Cooked for two minutes each side. Usually it works well, but I didn't leave it outside the fridge long enough, and it was thicker than usual. Charred on the outside, cold in the middle. Heaven.

What is it you like about cold steak?

[jay santos]

I just ate a rib eye steak that was cold in the middle. I hope I don't die, but I think if I don't, it's my new favorite way to eat steak. I use the Japanese cooker Lebowski recommends which gets a cast iron pan very hot. Cooked for two minutes each side. Usually it works well, but I didn't leave it outside the fridge long enough, and it was thicker than usual. Charred on the outside, cold in the middle. Heaven.

[CJF]

Also, cheesesteaks. Mmm.

This is the correct answer.

[Donuthole]

Thanks, gents. Horizons expanded.

Also, cheesesteaks. Mmm.