How do y’all like your steaks?
- Thread starter blueGATOR
- Start date
- Jun 11, 2014
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Looks good but wrong Forum you Dumb Fuch.
gatorchatter.com
Dinner time
Didn’t make it but chicken and waffles from a recent trip to Savannah…so damn good Chicken and waffles are great but that has too much jam, imo. Tell me more about the greens though!
gatorchatter.com
- Jul 1, 2022
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Looks good but wrong Forum you Dumb Fuch.
Dinner time
Didn’t make it but chicken and waffles from a recent trip to Savannah…so damn good Chicken and waffles are great but that has too much jam, imo. Tell me more about the greens though!
Nevada sucks hahahah!!
- Jun 11, 2014
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Was expecting this to be a clever thread title about recruiting or NIL or something. Nope, it’s indeed about steaks.
- Oct 15, 2014
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- Jun 12, 2014
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You could have at least posted the recipe where you got the photo.
thetoastykitchen.com
Pan-Seared Ribeye with Garlic Butter
Pan-Seared Ribeye with Garlic Butter makes a perfect home-cooked meal for two. Ribeye steaks are seasoned and pan seared, then finished with garlic herb butter.
thetoastykitchen.com
- Jul 24, 2020
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Take it easy, it was a mis-STEAK!
Besides, it’s Tuesday so I will answer.
New favorite is a filet seared on the Blackstone with garlic butter, medium rare. If I’m in a hurry and don’t want to clean the Blackstone I’ll do it on the stove in a cast iron skillet.
- Jul 16, 2018
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Ribeye or NY strip cast iron seared and broiled with garlic. Medium rare. Side of Yukon gold baked potato with butter, bacon, sour cream and chives.
- Feb 2, 2017
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- Jul 24, 2020
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- Jun 12, 2014
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Reverse sear is best way to cook a nice, thick cut of steak.
Bring it up to about 100 nice and slow, over about 20 minutes. You can use the oven or grill at low temp (200-ish). Then kiss that sucker with high heat for about 1-2 minutes per side, depending on your desired outcome. You cant leave it alone for more than a few seconds during this. Can be on a hot skillet, but I preferred just a touch of smokiness from a real grill like a Green Egg. Just a little a S & P.
Or:
Bring it up to about 100 nice and slow, over about 20 minutes. You can use the oven or grill at low temp (200-ish). Then kiss that sucker with high heat for about 1-2 minutes per side, depending on your desired outcome. You cant leave it alone for more than a few seconds during this. Can be on a hot skillet, but I preferred just a touch of smokiness from a real grill like a Green Egg. Just a little a S & P.
Or:
- Aug 1, 2018
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Y'all remember how we would divert a bad thread by talking about recipes? Well, I'mma do that to this dayum thread...
- Apr 26, 2016
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I like Brad's method, it's easier not to overcook.
- Aug 1, 2018
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LetterKennys and down the hatch, aye.
- Jun 19, 2014
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- Jun 11, 2014
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Filet Rare seared at a high heat on the grill, then basted with butter. Oh and only season with coarse salt and pepper
- Jul 15, 2014
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I wasn't sure at first, but as soon as I read a specific wine, I knew this was @Gator By Marriage
- Jul 15, 2014
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- Sep 4, 2014
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