it is SO important to...

[Osa]

...not overcook your steaks.

Whether baking them or grilling them, undercook them by about 15 minutes.  Remember, a hot steak keeps cooking even after it on your plate.

Furthermore, you aren't going to eat that whole three pound things ARE YOU?  Tomorrow's leftovers need to be reheated, which means more cooking, which means, if they are overcooked, you will end up with a dry mass of grey.

As a general rule, even if you like your steak well done, try to leave as much pink as brown in the first round of preparation.

[piglett]

I have a friend that likes to slowly boil his steaks in a deep pot on low for about 3 hours , then he removes it & puts it into a large frying pan . he cranks up the heat & browns it up some & man let me tell you it's a really great steak


piglett

[robert angel]

Piglett,

re:

>>I have a friend that likes to slowly boil his steaks in a deep pot on low for about 3 hours, then he removes it & puts it into a large frying pan . he cranks up the heat & browns it up some & man let me tell you it's a really great steak <<

Boiling ribs first, then marinating and grilling them can produce similar results. A lot of the Asian restaurants, among other places, do it that way.

Glad I'm not hungry now after reading your post-----we've got four thirteen y/o boys sleeping over at our place, as I write.

I made them a huge batch of spicy HOT buffalo chicken wings, chicken tenders, as well as  bratwurst, followed by Klondike ice cream bars, and none of us are hungry now!
 
 

[Osa]

I've heard of the boiling method...have had it that way with ribs and its very good.  havent tried it with steak though.

Last night I had a juicy pot roast steak, baked in the oven...

overlaid it with thin slices of muenster cheese

and put three fried eggs on top (portuguese style)

yummooooo