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Thread: How steaks changed US history

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    bulletbob's Avatar Senior Member
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    Quote Originally Posted by Standing Wolf View Post
    New York Strip is my favorite cut, but that one pictured is WAY too thick. I like my steaks medium well and there's no way to grill something like that so that there's no red in the middle without turning the outside into charcoal. An inch or maybe just a bit thicker is about right for me, with a nice marbling of fat around the outside that melts in your mouth.

    you can by cooking at a lower temp and off to the side it takes a lot longer. I have cooked up to 2 in steaks that way .

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    bulletbob's Avatar Senior Member
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    Quote Originally Posted by Peter1469 View Post
    I like my steaks rare. In steak houses- even blue.
    yea I perfer mine medium rare to rare , sadly when I cook rib roasts we all 3 like them different lol

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    Matt Dillon's Avatar Banned
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    Idk, but if it never moo-ed, I ain't eating it.

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    Quote Originally Posted by Standing Wolf View Post
    New York Strip is my favorite cut, but that one pictured is WAY too thick. I like my steaks medium well and there's no way to grill something like that so that there's no red in the middle without turning the outside into charcoal. An inch or maybe just a bit thicker is about right for me, with a nice marbling of fat around the outside that melts in your mouth.
    That steak looks like half a roast and it's got too much fat for my taste - it reminds me of Wagyu. At any rate, in a restaurant they would roast that steak in the oven for a while and then finish it on the grill. That way you don't get charcoal on the outside and a raw center.
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  5. The Following 2 Users Say Thank You to Dr. Who For This Useful Post:

    bulletbob (08-21-2020),Standing Wolf (08-18-2020)

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    Hmm.. what is it I have right now? Oh yeah! Tenderloin.
    Do not smoke it..pork tenderloin is good smoked, not this stuff.
    This stuff you cut into 1 inch steaks and put the pan on almost high with butter.
    Oh! It makes a nice "steak". Sear it for 4 mins per side on almost highest heat.
    You can't gauge the juice/blood coming out because that doesn't happen.
    Just time it.

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