https://media1.tenor.com/m/bEBWQ7jcm6kAAAAd/jessica-barth-ted2012.gifThis is one of the very few times I can even comment, because I am very particular about my steaks. Always on the BBQ, which is basically already at it’s hottest before the steak goes on… and everything else about it, is exactly how I like it. And I could not possibly care less if anyone else does or doesn’t.
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More for us!!!
Wait… Lori Petty, or Tom Petty? Both?Poor @TXRafe is like Ben with his calzones
But like, seriously yall. We can all just eat and drink what we like. No need for us to get petty
Med rare 135 degrees is the best imo.
One of my favorite resorts or place i vacationed to had the best sear on a steak I've ever seen.
youre all good, the real point is you can have your steak however you want it. that people have such strong opinions about other peoples steaks is ridiculous to me. its about heat and texture to me. ive always been this way, its an auti thing. i made an angus cab roast this week. Himalayan pink sea salt, beef bone broth, seared the roast on both side in beef tallow. simmered on the stove for 2 hours, then 90 mins in the oven at 350...fall apart tender, moist with a slight crisp to some parts, washed in rendered beef fat. best roast ive ever had.
??? What is a tri tip roast? Never heard of it. Is it like a rump roast?
Med well?
its like a tender roast...low in fat, mostly eaten in california. it has to be cooked low and slow.
You know I am just ribbing (heh heh) you, right? As I said, I don't yuck another's yum. But cooking is one of my main love languages, and important to me, so I geek out on it. And I have learned things about cookery on sites like this, so I enjoy sharing. You never stop learning.
someone should punch that guy!
i am too, youre all good.
my mom and I cooked a rib roast in NJ
It is a triangular cut from the bottom sirloin. It is a working muscle, so very flavorful (a cut like a tenderloin is a muscle that isn't used much, so it is super tender, but has a much more mild flavor). It is where two muscles come together, so you have to cut against the grain one way to start, then change when the grain changes.
I loose!!!
