72073
72075
72077
grabs Floofy's steak and gallops away
grabs Floofy's steak and gallops away
72078
*uses one of Mare Lovers portals to steal a bite of steak*
*uses one of Mare Lovers portals to steal a bite of steak*
72079
Welp, it definitely was really good. But it wasn't quite as mind blowing as I had hoped it would be. Basically just a near top tier grocery store steak. I also made it barely medium like you're supposed to make wagyu, I'm definitely not used to seeing juices leak out from the middle! Lol. Those that know me know that I like my steak medium-well. It probably wasn't quite worth the $10 or $11 dollars I spent on it, when looking at just the price, but I'm glad I gave it a shot.
Welp, it definitely was really good. But it wasn't quite as mind blowing as I had hoped it would be. Basically just a near top tier grocery store steak. I also made it barely medium like you're supposed to make wagyu, I'm definitely not used to seeing juices leak out from the middle! Lol. Those that know me know that I like my steak medium-well. It probably wasn't quite worth the $10 or $11 dollars I spent on it, when looking at just the price, but I'm glad I gave it a shot.
72080
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rockymountaindog
Citizen of Zooville
72085
72086
MypupandI69
Citizen of Zooville
72087
?
?
72089
Strip - Lean, decent flavor, but needs some spices to taste really good.
Sirloin - Some fat, fairly flavorful, but often needs to be tenderized otherwise it's tough.
Ribeye - Fatty, very flavorful, very tender from the start. Also, very juicy. But also very unhealthy.
Cooking them is very easy, because the beautiful thing about steaks is that you can "undercook" them a bit, and they are still safe to eat. It's not like chicken where it needs to be cooked all the way through, otherwise you risk getting sick. With steak, only the outside truly needs to be cooked. The inside can be rare and still safe to eat. Although to me the blood is off-putting. I like mine medium-well. Still a little bit of pink in the middle, but almost cooked all the way though. Steak is really one of the easiest things to make, as long as you don't grossly overcook it.
As for price, generally (nowadays) a.k.a. post-COVID, you're look at around $5-7 for one strip steak, $6-8 for one sirloin, and $6-9 for one Ribeye. It all depends on how large you want it. I generally go for ~8ozs which is what I have priced above. But some people only go for 6ozs. The larger the steak the more you'll pay. Generally you won't find precise steaks. I shoot for around 0.45 lbs to 0.6 lbs. You can also often find deals if the store ordered too much product.
The most common cuts you'll see (and are actually tasty) is strip, sirloin, and ribeye
Strip - Lean, decent flavor, but needs some spices to taste really good.
Sirloin - Some fat, fairly flavorful, but often needs to be tenderized otherwise it's tough.
Ribeye - Fatty, very flavorful, very tender from the start. Also, very juicy. But also very unhealthy.
Cooking them is very easy, because the beautiful thing about steaks is that you can "undercook" them a bit, and they are still safe to eat. It's not like chicken where it needs to be cooked all the way through, otherwise you risk getting sick. With steak, only the outside truly needs to be cooked. The inside can be rare and still safe to eat. Although to me the blood is off-putting. I like mine medium-well. Still a little bit of pink in the middle, but almost cooked all the way though. Steak is really one of the easiest things to make, as long as you don't grossly overcook it.
As for price, generally (nowadays) a.k.a. post-COVID, you're look at around $5-7 for one strip steak, $6-8 for one sirloin, and $6-9 for one Ribeye. It all depends on how large you want it. I generally go for ~8ozs which is what I have priced above. But some people only go for 6ozs. The larger the steak the more you'll pay. Generally you won't find precise steaks. I shoot for around 0.45 lbs to 0.6 lbs. You can also often find deals if the store ordered too much product.
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72091
I'm down to...
Mowing the lawn
Weed eating
Dusting the house
Dishes
Vacuuming ?
Laundry
I'm down to...
Mowing the lawn
Weed eating
Dusting the house
Dishes
Vacuuming ?
Laundry
72092
72093
ice bear
Tourist
72094
Well that's helpful steak info. Might have to give it another try.
Last time I tried to cook a steak I got some type that was way too thick. I grilled it until it looked done only to find out that it was 100% rare in the middle. Still cold even. Ended up giving most of it to my dog and she loved it, so it wasn't a total loss.
Well that's helpful steak info. Might have to give it another try.
Last time I tried to cook a steak I got some type that was way too thick. I grilled it until it looked done only to find out that it was 100% rare in the middle. Still cold even. Ended up giving most of it to my dog and she loved it, so it wasn't a total loss.
72095
rockymountaindog
Citizen of Zooville
72096
He must be in that horny teenager phase
72097
72098
MypupandI69
Citizen of Zooville
72099
Hello darkness my old friend?
I've come to talk with you again
Hello darkness my old friend?
I've come to talk with you again
7Floofy00
The two main ways people cook steak is on a grill, and in a pan. I have a gas grill so I can easily monitor temperature. For a 3/4 inch thick steak, I typically go 4.5 minutes on each side at around 500 degrees. But if you use charcoal, it can get a little tricky. I don't use that method myself, so I'm not too experienced with it. With pan frying you'll just need to heat up some butter/vegetable oil/beef tallow on medium-high heat. There are many methods, but the most simple one is cook for 2 minutes, flip, cook for two minutes, flip, cook for 1.5 minutes, flip, cook for 1.5 minutes. Then it's done. Of course you'll want the steak to be thawed.
You're welcome!
The two main ways people cook steak is on a grill, and in a pan. I have a gas grill so I can easily monitor temperature. For a 3/4 inch thick steak, I typically go 4.5 minutes on each side at around 500 degrees. But if you use charcoal, it can get a little tricky. I don't use that method myself, so I'm not too experienced with it. With pan frying you'll just need to heat up some butter/vegetable oil/beef tallow on medium-high heat. There are many methods, but the most simple one is cook for 2 minutes, flip, cook for two minutes, flip, cook for 1.5 minutes, flip, cook for 1.5 minutes. Then it's done. Of course you'll want the steak to be thawed.
rockymountaindog
Citizen of Zooville
72101
Me every time i open the bottle
MypupandI69
Citizen of Zooville
72102