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[–] • 3 pts

Steak? If you've got the pirate bandana, commit to the lifestyle. I suggest a nice dinner of hardtack, now with 10% more weevils!

[–] • 0 pt

You will live in the bunk, you will own little, you will eat the bugs, and you will live a hard, hard life

[–] • 3 pts

Salt and pepper. Grill to med rare.

Thats it.

[–] • 2 pts

Butter? Montreal marinade? Worcestershire?

[–] • 3 pts

Let the meat speak for itself, you monster Steak is a dish, not a platform for random shit

[–] • 0 pt

Yes...

I use Worcestershire as steak suace. Butter after grilling.

However basically steaks really need nothing.

[–] • 1 pt

That's about it. Let it sit out at room temperature for at least half hour before cooking and let it rest for about 5 minutes before cutting.

If you grill in a pan (cast iron is my choice when not grilled) use butter.

[–] • 2 pts

Carve cow.

Put on pan

eat

[–] • 1 pt

Steak - don't put shit on it, pick out a good piece of meat for once in your life. Cook it right - 8-15 minutes depending on how you like it, flip it, same amount of time. Then you take it off, YOU TAKE IT OFF!!!

[–] • 1 pt

Grill unseasoned - they will retain more blood this way. If you have fresh rosemary cover the steak with a few branches as it cooks.

It the meantime put a teaspon of butter (per steak) in a ramekin and mix with some copped garlic (or garlic powder if you feel lazy).

Once steaks are done they way you want them, season with salt and pepper and put previously prepared butter over them to melt evenly.

Now put a bit of chopped parsley over them and it's ready to serve.

Cheddar mashed potatoes are one of the best sides for steak.

[–] [deleted] • 0 pt

Stab each side of the steak with a fork 42 times. Rub with diced garlic, try to get garlic chunks into the meat. Marinade in Worcestershire sauce for ~4hrs in refrigerator. Rub each side with fresh ground black pepper. Grill at 550-600F, 5minutes per side. Let stand for 15minutes. Eat.

[–] • 0 pt

Oil Salt Pepper

Cooking method doesn't matter tbh. Grill it, bake it, pan sear it and spoon frying oil over the top for that nice crisp outside, broil it, cook it on the engine of your car during a hot summer day.

Let it sit for 5-10 minutes before eating to let it cook itself a bit. Wrap it in foil if you want while it sits.

[–] [deleted] • 0 pt

Acetone Alcohol Fertilizer Bleach Battery Acid Drain Cleaner Hydrogen Peroxide Iodine Lithium Batteries Pseudoephedrine Salt Sodium and Lithium Metal Starting Fluid Chlorine Gun Cleaning Solvent

[–] • 0 pt

Wait. Can I mix bleach and ammonia?

[–] [deleted] • 0 pt

Yes but it must be crystalized to stay stable.

[+] [deleted] • 0 pt
[–] • 0 pt

Step 1. GetThick ass steaks.

Step 2. Crust with Salt and pepper.

Step 3. Turn oven to 225f. Set on broiler pan and heat for 1 hour. Remove and let stand for 5 minutes.

Step 4. Heat dry cast iron skillet to hi. Get that bitch hot. Cook for 1 minute on each side. Let stand for 5 minutes.

Step 5. Eat.

[–] • 0 pt

So you post sear?

[–] • 0 pt

Yes you need to. Fat needs to get to temp to caramelize and soften. The mallard effect makes steak taste like steak. You can sear the outside before but then it will be dry on the outside

[–] • 0 pt

How do it

[–] • 0 pt

My wife makes a red wine reduction sauce. A good buttery filet dipped in it is heaven.