Beef...it is what's for dinner

[HomeRacingWorld]

Had to take Chris to pick out some half way decent cuts. On the thinner side than I usually get, but the place was busy due to the holidays. Little seasoning mix (Weber Chicago and Paprika mix) and a good old Kingsford fire ready!



Yes....that sizzle when they first hit the iron is music, pure music. While these are going, The General made up her famous baked taters. She has a special "tater rub" she puts on the skins that is amazing. I almost just skip the wimpy white stuff and go straight for the skins.



Did a 6 minute sear and time to flip. Looking just right.



As Santa stands guard, old reliable chugs away. Not too long though. As we all know, Deniro said "Don't overcook it...you overcook it's no good" :naughty:



Another thumbs up. :drool:

I seem to have time to post now as it is very quiet upstairs. He is making sure my recliner is nice and warm for me later. What a thoughtful young man eh?

[Ember]

I'll have mine rare to very thanks Harry. I wanna hear it moo when the fork goes in. And a small spud.

Cheers

[waaytoomuchintothis]

Yep. My wife sez that I like my steak "stunned", but I think she exaggerates.

I do like the beef to be skinned, at least. Warm, red, well cut... yep. A few onions, some salt, pepper, etc, and serve it!

[TsgtRet]

Those look just right, Harry. Be careful Santa doesn't catch a stray, hot, coal........ :scared-eek:

[Ember]

I'm in a New York steak of mind...

[HomeRacingWorld]

Well, I try to make sure there is plenty of red, but some like it more on the pink side.

The key is to pull the steaks and then I let them rest for about 5-7 minutes.

Try putting your steak on a bed of french fried onions too...very nice. They soak up the juices nicely and add just a touch of crunch.

Thanks all, glad you like it. Anyone wants one, just holler. Your drive and I'll buy :)