Hear that, it is almost spring, and The Rancid One has got the grill ready to go. The coals have turned to mostly ash now, and the iron grates are red-hot. I’m ready to slap your a pound or so of your favorite beef on, so you better tell me how you want it cooked. Make sure I know what condiments to get out of the fridge too.
Now grab a frosty beverage of your choice and kick back in your lounge chair as we get ourselves ready for spring cookouts.
I’ll take a medium well porterhouse…marinated just right. Nothing on top, just pure unadulterated slaughtered cow for me. Unless I screw it up, in which case I might have to add some generic steak sauce from the local cheapo store.
Right neighborly of you to invite such a noob. I’ll take that one that you just cooked, two sizzles, one for each side will do nicely. As for condiments, the salt and pepper you put on before the cooking will be plenty.
I usually take mine medium rare and with a little salt, maybe some worcestershire sauce, and a baked potato with heaping mounds of sour cream and butter on the side.
Here, use some of this Steak Dust I got at Sam’s on mine. Medium rare for me, just a bit pink inside and nice and dark on the outside (even a little burnt on the edges).
And an onion! Can you grill me up an onion for it? And then I’ll just need a little bit of herb butter, and I’ll retire to my lawn chair and be quiet.
Mmmmm, steak. Lovely. Maybe I’ll just whip up some margaritas?
Fresh 12 oz. porterhouse (as in walking around this morning fresh), rub with salt, pepper, garlic powder on both sides, grill to medium, let rest 5 minutes. Sauteed onions & mushrooms on the side. Baked sweet potato with butter, brown sugar & cinnamon. 2 Rum & cokes, one before, one during. [Homer]mmm, steak.[/Homer]
Medium well done T-bone with plenty of salt please. Unless you’d rather not see me doing something so uncouth as to chew on a steak bone in public, then I will take a medium well done New York with blue cheese, please.
Bring steak to room temperature. Begin roasting corn-on-the-cob. Rub with pepper, garlic and sprinkle on a little salt. Two minutes each side (for a thick steak this is almost Medium). While meat is resting, carefully shuck corn. Serve both steak and corn with Lemon Butter.
I like my steak hot but rare. In other words, I want it hot, but not so hot it’s brown and burnt. So, as warm as it’s possible to be and still remain rare, that’s how I like it. Salt and pepper will be just fine for seasoning, and I’ll take a glass of the dryest red wine available to go along with it.
Porterhouse. 1½" thick. Salt and pepper only. A bit under medium-rare. I like the inside a little redder than pink, and I like some charring on the outside.
Sides? A baked potato (preferably wrapped in foil and cooked in the coals) with butter and sour cream, and fresh chives if you have them. Corn-on-the-cob, or pinto beans.
To drink, a big glass of water and a glass or two of cabernet sauvignon.
Chunk o’ cow for me too, please! Moderately bloody, salt & pepper only. The pepper for the steak, the salt for my margarita.
I love baked sweet potatoes with my steak (after, actually). Lots of butter and brown sugar and maybe a handful of marshmallows on top. It’s like a side dish and dessert all at once. YUM!
I’ll take the one you left on the grill a bit too long, which nobody else wants anyway… I like mine well-done. A butterflied filet will do nicely, but I better not see a trace of pink. Pepper, maybe rub it with a cut clove of garlic. No salt.
And pass the A-1, please.
Yeah, I’m a steak heathen. I get nasty looks all the time in steakhouses.
I once worked with a young graphic artist who said she couldn’t wait to visit her parents, because they always served great steaks. I offered the opinion that she really didn’t seem like the type who would like steak.
“Are you kidding? I grew up downwind from the stockyards. I love steak. **Just stun it, slice it, sear it and slap it on a plate!”
