Story........
Big day at work today.
On the way home wife says I'd like a good steak for dinner.
Me too I say !
So we return to a little expensive butcher that we've only bought over the top hot chilli sausages From.
I walk in to the smiling butcher and say I would like a really good steak tonight.
He says this is it , $ 65 kg 18 days aged rib eye.
I say I'll have two of those.
As an engineer I should have done the maths better.
Two inches thick and ( I **** you not ) $ 41.10 later I was thinking my wife is going to kill me.
I want instructions for that money.
Smiling he says ,
lots of river salt ( which I had ) and heaps of pepper,
glowing red hot pan burn on both sides till black then chuck in oven 20 mins 180 deg.
Whilst smoking out the kitchen a few broccoli and asparagus.
Best carcus ever !
Thought I'd share 
Vegans could take a 1/2" fillet off one side of each steak, face the raw sides together and get Fu&#ed.
If you make it to your late 60's when you have your stroke or heart attack and your lying in hospital, fed through a tube havin someone wipe your ass. Or your bed ridden on oxygen cause you survived your heart attack. When your lying there remember .....
this is the cows, chickens and sheep's revenge 
its not if it'll happen it's just when!
Oh I'll still be out ripping on the water
Keep clogging up those arteries day by day, tick tick tick
picture of your future.
^^^ not sure where you're going with that and whether that has to do with meat. Meat is not the issue but i guess that will not happen to vegans because they probably won't live to that age because of iron, Vit B12 and other vitamin & mineral deficiencies etc.
Eat meat because it doesn't just taste great 
O-Oh, there you go lmax1, you give out a great recipe, which I'm going to try, and then the thread turns into something that might end up on Heavy Weather, but hopefully not, it's getting entertaining.
A good beef eater is also a good deep sea fish eater also, then all is good.
"Surf and turf", do they serve that down there?
Even better, "surf and turf with bugs on the side", but that costs more, but oh so good.
Hey Pugwash, I ate one or a piece of one of these (pic below) once when i was in Namibia. It's a Gemsbok. The steak was the size of a paving slab but totally awesome. One of the best feeds i ever had.
i have to try Imax's recipe, it makes my mouth water the more i read it.
Here is a tasty Gemsbok
I know a butcher bloke who is vegan 
He works in the chain of shops which advertises themselves as "local" and "fresh"..
and this bloke told me most of the meat they sell..including LAMB !... is import from US/Canada
that kinda blurs the memory archives. But that steak was certainly etched.
If your going to cook meat this way it has to be thick 40-50mm.
Cover in oil and rub in the salt and pepper.
Select to expand quoteImax1 said...
If your going to cook meat this way it has to be thick 40-50mm.
Cover in oil and rub in the salt and pepper.
Cooking steak is not hard...You need to cook some sause and it should be hot (temperature), otherwise the meat goes cold quite fast..
I would usually warm up the plates in the oven as well.
Saw a car sticker the other day, "Im a Vegan and I'm Healthy" didn't fool me. I wonder if I can get one stating I'm a healthy meat eater. But everyone who hasn't been brainwashed already knows this.
Every time I line up for a medical or get the yearly blood tested done, they can't find nothing to pick on me about. I'm just glad I have eaten 3 meals of meat most days of my life. The corn meat (silverside) that's simmering away on the stove for tonights meal smell great.
Select to expand quotedmitri said..
Imax1 said...
If your going to cook meat this way it has to be thick 40-50mm.
Cover in oil and rub in the salt and pepper.
Cooking steak is not hard...You need to cook some sause and it should be hot (temperature), otherwise the meat goes cold quite fast..
I would usually warm up the plates in the oven as well.
very important step missing.....after the oven leave for 10 min to rest before serving. You will find it much tenderer and moist.
PS. I would only have it in the oven for 10 min. I do like it on the blue side
Oh and the other thing I did was add half a cup of wine to the burnt pan and reduced most of it while the meat was resting.
Thats all the sauce that was needed
I believe if the meat is good you don't want to wreck it with sauce.
Heat up the BBQ, steak on - 60 seconds later, turn.
Do this 6 times and bang! lovely medium rare Porterhouse Streak.
I worked with a South African bloke years ago who reckons he would soak steaks in olive oil for a few days, heat up a thick slab of steel (~8mm) with an oxy acetylene set until just starting to change colour to a very dull red, then throw the steak on, flip immediately and remove straight away after first flip. He reckons the soaked in olive oil transferred enough heat through to cook it perfectly almost instantly. I've never tried it or seen it done, not sure if it's BS or not, but always thought it would be interesting to give it a go.
I reckon you would be frantically trying to separate the steak from the steel in the first second or two. The oil would probably just ignite anyway.
Still, you would think the preparing it for a few days in olive oil would be more effort than cooking it... 
My steak cooking technique for a good medium rare....
Cook one side for 60 seconds...turn once....when it starts to weep blood on the top it's done.
However, I'm looking forward to giving Imax1's "sear and bake" recommendation a go with a thick slab.
Yep, that's how I would cook a good steak to harrow with melted butter and maybe a bit of salt sprinkled on during the cooking process. But then again, we use to butcher cattle on the farm and I use to eat it raw as we portioned up the carcass. And anything between raw and well done will never get a complaint from me. Love meat.
Grew up in South Africa and remember the taste of Gemsbok steak and biltong.
For a good thick rib steak, I like to cook it (heavily salted and peppered) in quite a lot of burnt near-black very hot butter.
Get the temp and timing right and you get a black crust and med-rare inside.
Plus, using all that butter makes the vegans even angrier. I like pissing vegans off.
reverse sear...google it,do it and be king. It must be finished over wood or charcoal... MUST
or I have been cheating and playing around with the sous vide....even easier and then you will dethrone the reverse sear king for always perfect.. being juicy and perfect
Select to expand quoteMainbreak said...
If you make it to your late 60's when you have your stroke or heart attack and your lying in hospital, fed through a tube havin someone wipe your ass. Or your bed ridden on oxygen cause you survived your heart attack. When your lying there remember .....
this is the cows, chickens and sheep's revenge
its not if it'll happen it's just when!
Oh I'll still be out ripping on the water
Keep clogging up those arteries day by day, tick tick tick
picture of your future.
The Rolling Stones are still kicking so fu ck your theory
If u have a weberq try this. Preheat weberq on flat out for 10 mins or till hot. Put steak on lid down. Now sear on that side for a bit, Then flip it, Close lid and turn the gas off and forget about it for half an hour or more. There's enough heat in the bars to seal and sear but the heat dies down and its then like putting in oven where rest of steak cooks thru. But then it rests (stays warm).
