now im craving a good steak. i may have to get a couple and fire up the grill this week. i think we will have a couple of days where i wont freeze my ass of standing outside grilling.
I used to cringe when people wanted steaks well done and put ketsup on them. ...but as long as they pay for them before they leave my restaurant, I don't hope they choke on the first bite anymore. .
I use the zesty Italian dressing on beef shish-ka-bob. The trick is NOT to marinade it overnight, that makes it tough. I just put the whole kabobs in it for 5 or 10 minutes before slapping them on the grill.
There is a time and a place . . . When you order steak and eggs for breakfast in a diner, it's never USDA Prime. It's a thin cut that will cook as fast as bacon on the griddle. It usually comes with hash browns. If you're lucky, you can get salsa for the potatoes, but usually it's just ketchup. But I can tell you that I've had steak with both salsa and ketchup in a plate with eggs and hash browns and it all works out pretty well . . . especially in New Mexico, where the plate may be swimming in frijoles, too.
You'll live a much longer, happier life not worrying about how I eat my steak. I do ALL of that, and I enjoy ALL of it. I've tried steaks your way and prefer it mine.
I'm just an amateur griller that gets by and enjoyed all the tips in this thread. Nothin better than a Ruth's Chris filet cooked medium rare and a good Cabernet Sauvignon.