Steak

[warhed]

Step 1, contact Forker and get meat from him.  With enough referrals I'm thinking he will give me some free steaks 

[Masherbrum]

this is so true, it annoys the hell out of me to pay 10 dollars a pound for a nice porterhouse just to see my gf poke it with a fork add Worcestershire to marinade then eat it with A-1 sauce.  it will taste the same as any steak that costs 2 bucks a pound.  

Mine just has sea salt and pepper.  sometimes I will use a marinade but never on expensive cuts, i use a cheaper steak since you wont taste it anyway.

semp

My wife does the sames thing with A-1 and I shake my head every time.  I grill the steaks and add nothing prior, nor after.   I prefer Med. Rare and grill hers for a bit (Med. Well), then add mine.   We get our meat from a butcher Up North and I will never buy store bought meat again from a grocery store.  

Shida.   If you do not have a grill, Sear and Broil (on the good cuts that is).

[danny76]

I have always considered that you pay for texture and not flavour. A properly matured rump steak cooked simply with a 4 pepper grind is just incredible flavour. I slow cook a lot because we are either both out at work, or she is, and i'm playing AH  
I use skirt and chuck or the very cheapest cuts for curries or bourgignons. Seal them at atomic temperature and then cook them for at least 8 hours.
Not long ago I did a shoulder of Venison. Marinaded in port and red wine for 48 hours, sealed, then into the big slow cooker for 12 with beef stock, the marinade, more port, mushrooms redcurrants and shallots. That was goooood

[ToeTag]

fire pit

add a dash of fire  "bam"

Wrap a mix of you're favorite veg and potatoes add three table spoons of real butter in foil (seal tightly)

Slice 1/8" thick strips of any good beef (no tendons or Grissel / fat) and wrap separately in foil with more real butter maybe a good fish sauce too.

Once the rather large fire (8 to 10) pieces of thick wood has burned down to just embers place the veg on and cook for 15 minutes.

After putting the veg on at the 5 min mark put the beef on.  Let it cook for 10 mins for well done and 5 mins for med rare.

After cooking pull the bags of aluminum foil off and sea salt and pepper to taste.

It's called a hobo dinner and is well.....just easy and awesome.  We do this once or twice a month in our back yard or when camping.

Good stuff,

TOE

[gpwurzel]

fire pit

add a dash of fire  "bam"

Wrap a mix of you're favorite veg and potatoes add three table spoons of real butter in foil (seal tightly)

Slice 1/8" thick strips of any good beef (no tendons or Grissel / fat) and wrap separately in foil with more real butter maybe a good fish sauce too.

Once the rather large fire (8 to 10) pieces of thick wood has burned down to just embers place the veg on and cook for 15 minutes.

After putting the veg on at the 5 min mark put the beef on.  Let it cook for 10 mins for well done and 5 mins for med rare.

After cooking pull the bags of aluminum foil off and sea salt and pepper to taste.

It's called a hobo dinner and is well.....just easy and awesome.  We do this once or twice a month in our back yard or when camping.

Good stuff,

TOE

Agreed, wife and I do this when we're camping - always comes out real tasty, and very little clean up afterwards.

Wurz

[Dragon]

Agreed, wife and I do this when we're camping - always comes out real tasty, and very little clean up afterwards.

Wurz

+1



Edit:

You need to get out of your apartment and get one of these    On the grill right now with a hint of oak smoldering on the far left side......







OK, it's not steak, but..........

[jimbo71]

You might consider an indoor electric grill.  Most are small enough where you can cook on your kitchen countertop or kitchen table.  Would be compliant with apartment's policy.  

I have a book called The Barbecue Bible by Steven Raichlen.  Has over 500 recipes from all over the world.  
Had it for a couple years and I'm still getting new ideas from it.

As for protein:  pound for pound tuna fish has more than most other meats.  What the body does not convert to pure protein it pretty much gets rid of.

Peanut butter is an excellent source of protein as well

EDIT: He probably read all the replies then took her to Outback

[gpwurzel]

+1



Edit:

You need to get out of your apartment and get one of these    On the grill right now with a hint of oak smoldering on the far left side......

(Image removed from quote.)





OK, it's not steak, but..........

Dragon, your making all hungry like again - and I'm stuck at work for the next 4 hours ya bad man 

Once (if) we ever get moved, I will be buying something like that. When I do, I'll be pming you for recipes/instructions. Just so ya know,

Wurz 

[Dragon]

Dragon, your making all hungry like again - and I'm stuck at work for the next 4 hours ya bad man 

Once (if) we ever get moved, I will be buying something like that. When I do, I'll be pming you for recipes/instructions. Just so ya know,

Wurz 

Sorry Wurz 

On the plus side....at least I didn't post what the final plate looks like cuz that would make your mouth water. 









Oh, Damn, my bad. 

[Tracerfi]

Sorry Wurz 

On the plus side....at least I didn't post what the final plate looks like cuz that would make your mouth water. 



(Image removed from quote.)





Oh, Damn, my bad. 

You *&*&()*(&&*)_+(

[gpwurzel]

  You, you, you, you, you utter bastage - that looks fantastic.

And yes, I'm drooling ya bugger!!!!

  Wurz

[ToeTag]

are those cucumbers outta the garden?  Can't wait for ours to get bigger than my thumb.

[Dragon]

are those cucumbers outta the garden?  Can't wait for ours to get bigger than my thumb.

Zucchini.

[VonMessa]

Equal parts favorite steak rub (Montreal steak seasoning, etc) and ground coffee.  Rub on meat. Let sit for at least 30 minutes.

Cook over fire til desired temperature.  Wife and I prefer rare (160 deg. F).  The less you overcook, the less-likely the coffee in the rub will lend a burnt taste.

[ozrocker]

Tenderizing/Marinade- If you plan to Marinade a few days before, to both add flavor and
tenderize, best base is a salt water brine for any meat/poultry
                                                                                                                                                Oz