medium rare ftw and anything in bacon is pure win cuz bacon makes everything delicious but does bacon bits on bacon make bacon more delicious?
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What do you guys think the best way to prepare a cheap chuck steak would be?
I was thinking just pounding it a bit, and then olive oil and some seasoning before slapping it on the grill. thoughts?
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there's lots of collagen in chuck steak so some sort of marinade or a very heavy tenderizing would be best
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"Chuck arm steak: black angus" is what the label says.
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NEW YORKKNICKS | MINNESOTATIMBERWOLVES
Originally Posted by EmergenC911: "I have never lol'd so hard from a PbN post :tup:" Originally Posted by jay web: "**** you i bet you drive your moms mini van you ****ing boy scout" Originally Posted by Lou Dogg: "You're....kinda a douche bag."
"Chuck arm steak: black angus" is what the label says.
I'm pretty sure chuck steaks in general are pot roast/stew kind of meat so just grilling it could result in a pretty tough steak
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ST:T
"They know what is what but they dont know what is what, they just strut...what the ****?"
Volucris: My family members often wake me up in the middle of the night telling me I've been screaming battle commands at the top of my lungs while sleeping. I don't know what it means but I don't complain about my dreams."
Medium rare - Medium is the way I like it, a little closer to medium;
Porterhouse for the win!! how can there possible be a better cut!?
You get your mignon on one side, and if its good it melts in your mouth and then you get your delicious new york strip on the other side, nuff said!
ribeye ftw. i like my steak rare and bleeding. not a big fan of the ny strip. the ribeye takes the cake. i like mine either rubbed w/ a dry rub and blackened or w/ just some butter and garlic.
who here is a fan of sweet baby rays? i had the rasberry chipotle on some chicken tonight and it was great. when the sauce gets cooked the rasberry flavor stand out more so just keep throwing more and more on and get a nice glaze on it.
I like to throw a cast iron skillet over some really hot coals and let it get HOT.
Put a good rub on your steak, sear both sides until a good crust is there, about a minute each side.
Finish it in an oven at 375º for 6-7 minutes until it's 140º internally. Meat thermometer helps a lot with that if you can't tell how done the meat is by poking it.
Let it sit for a five minutes before you cut it open, and it's the best medium rare steak you can make.
Can even take the leftover grissle in the skillet and add some butter, garlic, and mushrooms, sautee them up a bit and deglaze the skillet with a cup of red wine or so, reduce it down to a sauce. Fresh herbs add a lot to it but you don't really need em.
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