THE PACK Message Boards

Hey!

Steak is great Especially with bacon ranch dressing, marinade it in a red wine sauce, it helps keep the flavors fresh and savorable!

Oh that sounds tasty I love a good ole steak medium rare

Indeed! Steak is always delicious in any way its served

Yes it is. Have you guys tried with using onions? that makes such a good combo, yum..

Steak! Oh my yessssss......

Marinated in Zesty Italian dressing and a little Worchestershire sauce. Then three minutes on one side....two on the other, some onions and mushrooms on the side. *Sighs with bliss* Now that's happiness.

Mmmmmmmmmmmm prime rib *drools*

Mmm...steak...I like mine almost well done, a little pink. Not that anybody cares...

Kzinistzerg wrote:Yes it is. Have you guys tried with using onions? that makes such a good combo, yum..

Never tried onions *makes notes to try onions next time*

MMMMmmmm.... ssssslllobbberrr!!

I love mine rare....

Still twitchin'

With a bit of English Mustard.

Yeah..steack cooked rare!



Just take the chill off and keep it soaked in blood!

I would have to say that one of the best slices of meat that I have had was a prime rib that was covered in rock salt. I had the most wonderful taste and texture on the outside, yet was nice and rareish on the inside.
Another good way to cook a steak is to pan cook it and put butter in the pan before each side.


I am tempted to try adding ramen as a side dish to stake onnce I get back to college.

Ramen: the staple diet of every happy college student.

Oooooh, we had prime rib for Christmas dinner. Mom got a 7-pound roast and there was no way we three could finish it in one sitting, so I made soup the next day from the bones.

I chopped up about twelve cloves of garlic and as many baby onions. I sauteed them in the bottom of the pot in olive oil, then added beef stock and the bones along with a handful of thyme, rosemary and sage, with a couple bay leaves and salt and pepper. Then I cubed some potatoes and tossed in a pound of baby carrots and added a splash of sauterne. I let it simmer for an hour, skimming off the fat. Came out WONDERFUL. Marrow, along with saffron and yoghurt, is a gift from the gods.

Short Tail: try adding saffron, sesame seeds and chopped green onions to your ramen. You'll never use the envelope again.

Fig, I love this forum! I think this is where I'm gonna be hanging out online...

Ooh, forget marinade. I'll take mine very rare(or occasionally raw).

Now kids, don't try this at home- I just happen to have the digestive tolerance of a coyote.(or rather 'rundi)

Oh yes, I do agree...Raw steak is the best!

i love my steak raw slightly warmed over an open flame slightly crusted with an salt like coating .. no steak sauce extra bloody ... holy sh** its good.. *drools*

Indeed, that does sound delicious

GiftedWereWolf wrote:Indeed, that does sound delicious

indeed it is....

one thing i dont get is that cup of dark greese that they give you ... what is it called "aujuce" i think.... what is that crap... its tasteless...

I know of what you speak of, it's French but please don't ask me to spell it for I fear I'll butcher it poorly. Its a sauce to enhance the flavoring of the steak. Some cut up the steak and dip each bite into the sauce ,others just pour it all over the steak. It's good but I like mine done a bit ....differently

GiftedWereWolf wrote:I know of what you speak of, it's French but please don't ask me to spell it for I fear I'll butcher it poorly. Its a sauce to enhance the flavoring of the steak. Some cut up the steak and dip each bite into the sauce ,others just pour it all over the steak. It's good but I like mine done a bit ....differently

enhance the flavor??? wtf... if the steak was prepered properly in the first place you wouldnt need that crap...


although dont get me wrong A1 steak sauce and Heintz 57 sauce are gods in the condiments world..

I know...enhancing flavoring to a already seasoned steak doesn't make much sense...but "people" never do, eh?

Why not? It's like adding something on a frozen pizza, I always throw some more stuff and olive oil on it.
Can't see why it would be considered a 'bad idea' when doing so with a steak.

Of course too much of anything can ruin everything. But hey, there's always room for
a little experimenting. Cooking would be boring otherwise

I do that with frozen pizza's too

I don't like the pre-packaceg au jus. I do like to make my own though with some beef stock and a little bit of chopped onion and garlic.

That is how my mom made her An Ju sauce

Ah, yes, it is much tastier that way. The internet cafe where I work uses bottled au jus, and it tastes like brown water. No flavor at all.