Geno

I'll take pics next time I cook the steaks, and the cap on liquid smoke is small as ----. Last time I made them, you could easily cut the steak with your fork, so it is far from being like a shoe.

d16u7nh

as a chef i have to say that the best thing you can do for your steak is to rub it with kosher salt. Class is now in session. You see when you rub a raw piece of meat with salt it closes the pores in the meat. Closed pores=no blood loss No blood loss= a damn juicey and tender piece of meat. and always high heat and only turn the staek over twice. and by all means dont cheap(hack) and buy a cheapo piece of meat spend the money. And lastly drown it in bbq sauce like i do

ososlohatch

lol thats the worst picture ever i quite smokin a month ago and am dieting for my next fight both look awesomly tempting

drunkinmaster1

honestly,
the only thing that i do to a decient poterhouse or t-bone steak is salt pepper and tabasco sauce.
when i live with my old man, i used to run down to the Kroger and get the biggest steaks i could find 2wice a week.
we got cooking steak down to a science. medium, nice and pink in the center thats were the flava is, in the pink.
another thing we did once in awhile was beer over chicken. hell yeah.
always had to have some sort of beer with our steak or chicken.

Tom-Guy

Chemically treating the meat so it's half rotted is no substitute for 1) purchasing top notch red meat that has a good consistency without being slathered in MSG and 2) by eating shoe leather I meant you'd cooked all the flavor out of the steak.

Rare for life, nigs. Unless it's duck, lamb, or pork, then I cook it mid-rare.

drunkinmaster1

kuroko

As another chef I agree... and what's up with the lack of herbs here, oregano, basil, terragon etc.. the work wonders when used properly.