16 minutes rare?

[Senior]

damm that's what I call a good steak!

[stephen_c]

too well done.
just clip off the horns and walk it by the fire.

[gnosis]

In highschool, I worked @ the Keg Restaurant and saw some meat leaving the grill, w/ minor singeing (sp?).

Blue-rare, they called it.

Borderline canibal/vampire-issues, if you ask me...

Frosty
(can't eat cow and misses a good ol' French Onion Soup!)

[Mr Ektion]

i used to only like medium rare. but after experimenting with rare that became my preference.

[inside]

I say it was close to rare maybe 11 minutes ago.

[Revolver]

when i was the grill man at earls there was this guy who would come in and order a chicago steak all the time.

you coat the outside of the steak with cooking brandy and then you light it on fire.

the outside is burnt to a crisp while the inside is still cold and raw.

[mapleleaf4ever]

i'm a fan of medium rare - rare... something in the middle depending on the cut.

my mom is one of those medium-blue people. a little tooooooo fresh for me.

[Senior]

Originally Posted by inside

I say it was close to rare maybe 11 minutes ago.

what I was getting at was that even with 8 (4,4,4,4) minutes a side on high it was still rare. that's what you get for a 2 inch think rib eye!

try this beef if you get the chance! Welcome to Spring Creek Ranch Premium Beef. Spring Creek Ranch provides consumers with naturally raised beef, no hormones or antibiotics are ever used. best steak I've ever had.

[G3N3R4L]

i was a rare guy for a long long time.. just this summer i have upgraded to blue rare.

gotta be bleedin!

[inside]

Originally Posted by Senior

what I was getting at was that even with 8 (4,4,4,4) minutes a side on high it was still rare. that's what you get for a 2 inch think rib eye!

try this beef if you get the chance! Welcome to Spring Creek Ranch Premium Beef. Spring Creek Ranch provides consumers with naturally raised beef, no hormones or antibiotics are ever used. best steak I've ever had.

good work.

I used to be a butcher!

Clancy's has some quality beef as well. With all the extra anti's and hormones, but it's still tasty.

Here's another link to some free range beef.

Nomad Cows - free range, grass fed beef.

Hey Myles you were gettin' ripped at MM. HA HA. Sorry I never introduced myself. You were too good a customer.

[inside]

this stuff is really good!

[Senior]

where can I get this? and where can I get some nomad beef?????

Originally Posted by inside

this stuff is really good!

[inside]

Market Meats on West 4th. Tell them that stubot sent ya.

[frogprincess]

Nolan, you can also get the rub @ Choices.

Where did you purchase the rib eye and how much per pound?

i *heart* ribeyes!

PS - Have you tried Wagyu (Kobe) beef?

[Senior]

Originally Posted by inside

Market Meats on West 4th. Tell them that stubot sent ya.

right next to 7 Seas? that would make sense, that place is really quality!

[inside]

Originally Posted by Senior

right next to 7 Seas? that would make sense, that place is really quality!

not the same company mate.

[mithridate]

Originally Posted by Revolver

when i was the grill man at earls there was this guy who would come in and order a chicago steak all the time.

you coat the outside of the steak with cooking brandy and then you light it on fire.

the outside is burnt to a crisp while the inside is still cold and raw.

HELL YA!! that sounds AWSOME.

i usually use "seasoning salt" (mm.. msg)
and cook on the highest on each side about 30 seconds.
*drool*...

[GSG9]

i like my ribeyes blue rare, but most other cuts just rare.

i havent tried that chicago that you mentioned revolver, but its deffinitely on my to do list now.