Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
Well Done Steak
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="Glock &#039;em down" data-source="post: 3399628" data-attributes="member: 684"><p>I like mine so rare that when you tip the plate, a pool of blood forms at the bottom. I haven't had a steak in a restaurant in years. I can cook one at home better than any steak house. It's not hard. A little Lawry's season salt, some garlic and onion powder and coarse ground black pepper. Sear one side, flip it, douse it with a little Lea and Perrins Worcestershire, done. Put it on a plate with a pad of real butter on top. I like to serve mine with some grilled/caramelized onions, bell peppers and mushrooms, along with a big ol' baked tater (butter, sour cream, cheese) and a Ceasar salad. Enjoy!</p><p></p><p>And I ain't spent no 20 something bucks on it neither.</p></blockquote><p></p>
[QUOTE="Glock 'em down, post: 3399628, member: 684"] I like mine so rare that when you tip the plate, a pool of blood forms at the bottom. I haven't had a steak in a restaurant in years. I can cook one at home better than any steak house. It's not hard. A little Lawry's season salt, some garlic and onion powder and coarse ground black pepper. Sear one side, flip it, douse it with a little Lea and Perrins Worcestershire, done. Put it on a plate with a pad of real butter on top. I like to serve mine with some grilled/caramelized onions, bell peppers and mushrooms, along with a big ol' baked tater (butter, sour cream, cheese) and a Ceasar salad. Enjoy! And I ain't spent no 20 something bucks on it neither. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
Well Done Steak
Search titles only
By:
Top
Bottom