0
20

[–] boredTech 0 points 20 points (+20|-0) ago 

Rib-eye medium rare.

But, honestly you could make it yourself for about $15. Don't really get why people eat out like that other then to be seen rubbing elbows.

0
4

[–] boggle247 0 points 4 points (+4|-0) ago 

Especially with steaks. They are one of the easiest things to cook. I put some Montreal steak seasoning on it then throw it on the grill. And since they're better when medium or medium rare, it doesn't even have to cook that long. I don't understand why people go out to eat and pay out the ass for a steak.

0
4

[–] MaxVieuxlieu 0 points 4 points (+4|-0) ago 

Agreed 100%. I prefer salt, black pepper, and garlic powder. Make sure you get a lot of it on the fat and the sides. And Cast-iron with some butter is better than a grill. But a grill works too. Anywhere between Rare and Medium rare is just delicious.

0
2

[–] bob3333 0 points 2 points (+2|-0) ago 

Fuck yes. Rib-eye done to 130°F internal on the grill. Everyone's grill is a little different, but I have it down to a science. I start with thick cuts (about 1.5 - 2 inches). Heat grill to where it stays around 350-400 with the lid shut. Place steaks for about 8 - 10 minutes per side. For the last 90-seconds or so each side, turn the heat as high as it goes to just get a little bit of char on the outside.

Holy shit that steak is fucking delicious. I get the steak for $4.99/lb, so a large steak is only about $6.

0
1

[–] MaxVieuxlieu 0 points 1 points (+1|-0) ago 

Cast Iron > Grill. But the Grill will definitely get the job done. 2 minutes per side for an inch and a half thick steak oughta do it.

0
0

[–] Bigwhistle 0 points 0 points (+0|-0) ago 

Must be prime; choice doesn't cut it. Pun intended.

0
0

[–] MaxVieuxlieu 0 points 0 points (+0|-0) ago 

This. Ribeye is the best steak. Doesn't even have to be $15, you can get good choice ribeye for about half that. For $15/lb you should be getting a prime ribeye, which ought to be the best steak you've ever had!

1
-1

[–] altident 1 points -1 points (+0|-1) ago 

You're not getting an actual prime ribeye for $15, anywhere.

0
12

[–] jcal22x 0 points 12 points (+12|-0) ago 

Ask for the tube steak.

0
2

[–] xenoPsychologist 0 points 2 points (+2|-0) ago 

i was gonna say that!

0
0

[–] Longstride77 0 points 0 points (+0|-0) ago 

Came here to say this.

0
1

[–] Spaceballs-1 0 points 1 points (+1|-0) ago 

0
10

[–] The_Duke_of_Dabs 0 points 10 points (+10|-0) ago 

Mid rare on all steaks. Ribeye is good, porterhouse has the filet and ny strip on it if you want variety. Old stand alone filet is good. Really the quality and temperature are what make a steak melt. If youre going to an expensive steakhouse all the cuts should "melt".

0
3

[–] White_pride_cis 0 points 3 points (+3|-0) ago 

I like mine rare... very rare...

1
1

[–] The_Duke_of_Dabs 1 points 1 points (+2|-1) ago 

Well, of course you and I do. Hes a fucking novice. The texture fucks with noobs. The mouthfeels arent what theyre used to.

0
1

[–] bob3333 0 points 1 points (+1|-0) ago 

Then it doesn't melt. There's a perfect medium. Too raw is chewy and too cooked is tough. Just right and it's like butter.

0
0

[–] glassuser 0 points 0 points (+0|-0) ago 

Hard sear, very rare.

[–] [deleted] 2 points 6 points (+8|-2) ago 

[Deleted]

0
13

[–] 475677 0 points 13 points (+13|-0) ago 

You're a monster and should gas yourself.

2
5

[–] WillisJaxson 2 points 5 points (+7|-2) ago  (edited ago)

And everyone knows that ketchup is the best steak sauce.

A couple of pro-tips:

When ordering let waitstaff know that you want ketchup. As in, I'll have the filet mignon well-done and bottle of ketchup.

Pour ketchup over steak before cutting into it to ensure maximum tenderness.

0
4

[–] markrod420 0 points 4 points (+4|-0) ago 

you are a bad person.

0
0

[–] boggle247 0 points 0 points (+0|-0) ago 

0
5

[–] xscootypuffsrx 0 points 5 points (+5|-0) ago 

Ribeye. It is better the New Your steak. More flavor and creamer when cooked right.

0
1

[–] TrudeauianEyebrow 0 points 1 points (+1|-0) ago 

There's nothing better than the fat on a ribeye

0
5

[–] Kr1ll1nX 0 points 5 points (+5|-0) ago 

Depending on where you go, it's one of the 2;

  • Filet Mignon (most expensive, but when cooked right is amazing)
  • Ribeye (Cheaper than Filet, but solid in it's own right.)

0
4

[–] AmaleksHairyAss 0 points 4 points (+4|-0) ago  (edited ago)

Kobe in wafer-thin strips, medium

0
0

[–] Whitworth 0 points 0 points (+0|-0) ago 

Are you referring to Ishi Yaki? I’ve only had it once, but it was fucking amazing.

0
3

[–] BlueDrache 0 points 3 points (+3|-0) ago  (edited ago)

Well, the current meta for steaks is the vacuum sealed bag, boiled for a few hours in a temperature controlled bath at 180 degrees and then "reverse seared".

I've never had that.

Personally, I prefer a rib-eye on the grill so rare, a good vet could probably save it.

0
2

[–] altident 0 points 2 points (+2|-0) ago 

Sous-vide is what you're going for

0
0

[–] HST 0 points 0 points (+0|-0) ago 

Yeah but if he just called it that people would ask what the fuck it is and then he'd have to either type it out anyway or say fuck you google it

0
0

[–] Alopix 0 points 0 points (+0|-0) ago 

It's not boiled, the water is held at the exact temperature you want the thing cooked to and it's put in there long enough to be that temp all the way through. Then you need to blast the outside hard to get char.

I've done it in a beer cooler with a ziplock and a pot of hot water to add to keep temp every once in a while, it's not rocket science

load more comments ▼ (17 remaining)