The Steak Thread
- Thread starter Chromatose
- Start date
Hawng
Internationaly known
dreaming neon darkspot
natures' retard
Cat5Messiah
Violator of Sheep
dreaming neon darkspot
natures' retard
Cat5Messiah
Violator of Sheep
dreaming neon darkspot
natures' retard
Cat5Messiah
Violator of Sheep
Actually... sirloin is another "type" of fillet... if you think about it.
But to clearify my statements above: I so eat fillet mignon 98% of the time
while sometimes, REALLY SOMETIME I'll order sirloin, depends where I am and what
style.
Calamitas1786
doom cock....
No, not actually.
Filet is technically from the tenderloin only.
But I suppose you can pretend , by only eating the top sirloin next door.
You're missing out a lot of delicious cow, though, unless you prize the tenderloin that much.
Souls of Black
Thrashing Tempest
I am a T-Bone or Strip man myself.
Will, this thread calls for a pic post of our steaks when you were here.
My best recipe, alot of peeps have said similar:
First (and foremost)
Let the meat sit out at room temp for at least an hour
Base on both sides:
Soy Sauce (i like the reduced sodium) LOTS of this !!!
garlic powder (make sure its powder, not salt)
onion powder (make sure its powder, not salt)
On one side:
Basil (lightly)
small amount of sea salt
On other side:
fresh ground black pepper
small amount of oreagano
Grill at very high heat, you want to sear the meat
cook to liking (I like a good Med Rare)
Bon Apetite!
Will, this thread calls for a pic post of our steaks when you were here.
My best recipe, alot of peeps have said similar:
First (and foremost)
Let the meat sit out at room temp for at least an hour
Base on both sides:
Soy Sauce (i like the reduced sodium) LOTS of this !!!
garlic powder (make sure its powder, not salt)
onion powder (make sure its powder, not salt)
On one side:
Basil (lightly)
small amount of sea salt
On other side:
fresh ground black pepper
small amount of oreagano
Grill at very high heat, you want to sear the meat
cook to liking (I like a good Med Rare)
Bon Apetite!
Will Bozarth
Everlasting Godstopper
Souls of Black
Thrashing Tempest
Yes, I love this recipe and want to share it with everyone here. It makes for the greatest steak I have ever tasted, and I want to make sure everyone tries this. I would love to hear WD or Jim's opinion of this.
dreaming neon darkspot
natures' retard
Souls of Black
Thrashing Tempest
Ask Will, I did! That and Heiniken beers, well and a damn salad for his veggie friend.. Hehe.
I hate that guy. I haven't spoken to him since the end of that trip. The fact that he was a vegitarian probably had something to do with it.
Yes, Top sirloin is what I mean. Some restaurants call it "top fillet" and to the mignon they call tenderloin.
I do only prefer those cuts myself... I was never a fan of the "cow" meat to begin with,
and those cuts seem to be the tastiest in my opinion.
Hey Chris: help me out here: what in Europe we call: "Sinta"
is that the 'Top Sirloin' in English?
I do only prefer those cuts myself... I was never a fan of the "cow" meat to begin with,
and those cuts seem to be the tastiest in my opinion.
Hey Chris: help me out here: what in Europe we call: "Sinta"
is that the 'Top Sirloin' in English?
ahhhhhh now I know why everytime I go back home I eat different cuts at restaurants...
my god, Derick's thread taught me something today
check out the two charts: "American beef cuts" VS British Meat cuts:
I think in Europe they go by the British cuts...
no wonder.... this explains a lor of things.
The sirloin is what I call: "SINTA"
http://en.wikipedia.org/wiki/Beef
interesting!!!
my god, Derick's thread taught me something today
check out the two charts: "American beef cuts" VS British Meat cuts:
I think in Europe they go by the British cuts...
no wonder.... this explains a lor of things.
The sirloin is what I call: "SINTA"
http://en.wikipedia.org/wiki/Beef
interesting!!!
