i frequently only use salt and pepper


most of a steaks tenderness depends on the cut, how well you cook it and also sometimes how you handle the meat like physically tenderizing it



get on my level

Jesus fuck

.. Do you really have to try to look like a snob about EVERYTHING?

he is right though



nah i am on a diet trying to cut back on carbs

lol I'm no chef. . Just usually buy a ribeye, throw it in a dish with dales sauce, stab it with a fork, cover it up, let it sit for a few hours. BAM delicious ass steak.

Ah you're right.. it's not fair to you :/

I should pm you or just put a big stamp on a thread when I might post in it soon so you can just stay out of it for your own safety.

This post was edited by SeaBas on Jul 14 2011 05:15pm

i like to use oil and vinegar as a base for my marinades


also you are not supposed to stab a steak or even break the surface at all because that is what traps in the juices


you are supposed to tenderize it with a flat mallet or even a spoon

my dad used to marinade with italian dressing. Was good too.

Cooked one last night, a 16oz porter, was amazing

I actually perfer boneless cuts because i dont have to stop and cut or chew around the bone


sirloins are my favorite because i actually like the higher fat content

You seem to be quite an expert

Where do you buy your steaks?