Hanks right

You are proof we're a fallen race and God is just in punishing us.

I can't do the extra rare. I like the taste but there's so little grip that unless I cut the bites really small I chew for what feels like forever for fear of choking.

That depends entirely on the quality of the meat.

Honestly if someone invites you over and offers you a steak you dont question him and you dont demand he makes it a certain way. Thats Just being an asshole

OTOH, you're a bad host if you don't take your guest's comfort into consideration

Why does everyone make such a big fucking deal about steak, it's not even that good
I got the exact same impression with lobster, everything makes it out to be the greatest cuisine to grace your lips, and when I ate it it was just fine and no more

>Hank ever being a bad host
Are you canadian or something?

Taste the MEAT, not the HEAT.

Propane is the superior choice. Charcoal just makes everything taste like charcoal.

It's not the food, it's the chef. Go to better restaurants.

If a good host is preparing steaks for their guests, they'll ask how they want them cooked. But yes, as a good guest, you don't make culinary demands of your host.

It depende on the steak, i had some truly fantastic ones but you have to be willing to spurge or be on the butchers good side (i am)
It still doesnt beat anything that has any complexity to make Tho lik le a good paella or curry

If you're not riding it and taking bites out of its neck while it screams, you're a beta cuck.

Lobster is garbage food. Literally. It used to be given to the poor or prisoners because it was considered almost worthless to sell. Renaissance nobles who liked slumming drove the price up. Quality steak relies on good breeding, feeding, and general care of the beef cattle and have variety in texture, flavor, and fat content. Lobster are seabugs.

... personally I like it rare. I usually tell the waiter if I trust the restaurant that I want to hear it moo. I imagine Hank wouldn't be pleased. Sometimes when I eat the meat I pretend that I'm a predator devouring a fresh kill.

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english is my shit
neber order anything else
>tfw english rumpsteak with pepper sauce and fries at my favourite pub in the city

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"Butane is a bastard gas"

-Hank Hill

youtube.com/watch?v=foWcjWz7pxU

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Flank steak is where it's really at. Cheap for a huge cut, marinade it for a day in a red wine vinegar w/garlic marinade, roast it rare, slice it, have it was asparagus and a baked potato.

You'll get 4 or 5 servings out of one flank and it'll cost you less than you'd pay for 2 T-bones.

Bugs can be delicious even kosher

>liking steak in the first place
Steak snobs have no right telling other people how to eat their shitty piece of meat. Hank is an autist though, so he's excused.

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when i was in ethiopia we used to get roasted crickets and ants as appetizers to our enjera

my dad told me that bug protein could solve overfishing by imitating shrimps and shit with it

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If you're not riding it and taking bites out of its neck while it screams, you're a beta cuck.

Steak is shit

Blue Rare is garbage, it's like you are eating chewing gum. Depending of the meat quality it's either rare or medium rare, anything else is unedible shit.

casual detected

Proper marinating alone is an art form. Steak delore, with rich brandy and sauteed onions, seared and flamed in blood and brandy gravy, with the right proportions of salt, diced peppers, shallots, chives, peppercorn, mustard powder and cayenne, served with red skin potato boiled in wine with rosemary, and a nice glass of a single malt Islay scotch, or a room temperature plum brandy, or even good bourbon.

couldnt be arsed to marinate my steak yet. hit me up with a guide senpai?

You are a massive faggot and I honestly would kill you if I had the chance.

Pan-seared with garlic butter over medium heat. Gives it a nice crust that seals in the juices.

you fucking autists realize that's just a burger, right?

well done steak with ketchup is literally just a burger, that's why it tastes ok

Sounds delightful. Sometimes a good rare flank, I enjoy with lightly roasted cherry tomato. You fork one with a bite of the steak you get this nice burst of sweetness mixing with the savory. It's great with a good stout.

you fucking faggots, i just ate
now im craving a good steak and all the stores are closed

>stout
my nigga

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gotta see if my pub got those
sounds fucking righteous

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>koth shitposting thread
>turns into /ck/ thread
thats new

Makes me miss /cock/

I miss Yea Forumsck/.

>Best cut of steak:
>T-Bone/Porterhouse

Only faggots eat NY Strips or Ribeyes.

I've done that. That's wicked good eating.

The joke is that he asks them to leave in the same way he likes his steaks

The real trick I find is a proper.mix, first of acid and a quality alcohol. I'm personally partial to a mixture of lemon juice, garlic, lightly ground pepper, and large granule salt. I typically marinate mix that with either Irish whiskey, Kentucky bourbon, or Canadian rye whisky. However, for a sweeter taste, I recommend a sweet fruity brandy with a small amount of vanilla extract added. Mix in some cumin, nutmeg, and cayenne, vidalia onions, and you really get a wonderful spicy-sweet tang. My brother swears by lime juice, I prefer lemon. Orange works too, or apple, preferably from granny smith apples or pink ladies if you're going full sweet meat. A strong dark cider, of decent alcohol content, can really kick any meat up a bit with just a bit of cinnamon.

T-bones are overrated and over priced. Good rump costs less and is much more versatile.

Hank thinks gas is better than coals, the fuck he know?

damn, gotta try this. but
>vanilla and cinnamon
i always thought mixing sweets with meat gets ur teeth knocked in

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barbecue sauces invariably have a lot of sweet mixed with spice

learn to balance flavors

Since when? Brown sugar, honey, and cinnamon are all very common in marinades. High acidity fruit juices too. Helps dissolve sinews, makes it more tender.

grew up in a household of taste-deaf retards

I love you Yea Forumsck/

You don't make demands but you can ask politely.

Don't talk to your president that way.

This image is so awfully done it shouldn't even exist.

I`ve yet to taste good enough beef that would be better than a juicy piece of pork neck or bone-in loin.
And for the price of good enough marbled beef i could probably find even more amazing pork.

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>Pork
>Better than beef, ever
You're already a lost cause.

Please tell me trump doesn’t eat his steaks well done with ketchup. I don’t need anymore voter guilt.

Each to his own, but what do you enjoy so much more about pork meat?

Pork is often a bit of a crapshoot for me. I miss my old butcher. He always had just excellent pork. He taught me how to make these amazing stuffed chops. Need a thick one, or peg two together with toothpicks. In between or in a slit cut in the side, you stuff it with a mixture of goat cheese, lemon and lime juice, sage, rosemary, black pepper, find grain sea salt and sun dried tomatoes then bake.

Probably texture. Much more tender, both fat and muscle. Pork taste is more subtle than beef, but still goes great with something like black pepper and garlic. Usually i try to go for medium-well.

>pork>beef
Jesus Christ, just let Islam win.

Fuck, this sounds amazing.
>a mixture of meat, melted cheese and tomatoes

I'd like to try that with lamb chops but mutton is so expensive here.

>This entire thread

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That could be interesting. I usually have lamb on holidays. I might give that a shot myself.

The baking actually creates a bit of a crunchy crust on the exposed cheese, keeps all the gooey goodness inside. When I do those, I usually marinate the meat the night prior in beer. I've also mixed spinach into the stuffing before. The heat combined with the relative sweetness of goat cheese compared to cow cheese combined with tomato gave a fun, very full bodied texture and flavor I found.

But I just had dinner you jerkoffs

Propane steak and burgers taste like shit though. Charcoal grilled is the way to go.

You best stop talking about medium-well.

>Charcoal grilled is the way to go.
T shoobie

>Taste the MEAT
>Not the HEAT

If your burgers and steaks cooked on a propane grill taste bad, it's because you got a shit cut of meat or lousy blend of ground beef or you just don't know how to cook meat for shit.

I use a wood grill fired grill pit. Building it was fun exercise and I rarely get to camp much these days, but cooking over a wood flame does impart a pleasant taste. And it's fun when it's snowy in winter.

"KETCHUP. YOU WANT KETCHUP. WITH LOBSTER?!"
m.youtube.com/watch?v=axDtj2bSduM

>steak and ground beef are the same
Fuck you.

I've only ever had goat cheese in Greek food I think. Is it that different

You fail at life, gas man. You betray meat.

I hate this threads so much, it’s just a bunch of people competing over who can eat meat the most raw and how awesome it is to eat like literal cavemen.

Fuck off, Pierre.

Just use Black vinegar desu

But, what if his burgers are steaks put through the grinder?

The only thing I know propane is good for, in terms of cooking is boiling seafood

It always bothers me when people guess my name. Makes me feel like a stereotype.

>But, what if his burgers are steaks put through the grinder?

Most ground beef is made from the chuck portion (the shoulder).

Ground brisket actually makes better burger patties because the meat holds together better and it has a more savory flavor.

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Patrician raw food is salmon and tuna, not meat, anyway

Ideally, Medium-Rare is best
But most people overcook or don't truly understand what it means, so it's best to just say Rare

I have the opposite problem usually. I almost always get mine cooked one grade lighter than I request.

I saw awesome food suggestions. It brings happiness to my pants

Fun fact, if you cut up a pineapple, skin and all, and blend it in to a mush, you can stick meats/poultry in it for 2 hours and it'll tenderize the fuck out of it. Don't leave it in there longer or else it'll get so tender it'll literally fall apart, and be sure to wash all the pineapple marinade off as well. The enzymes actually "cook" the meat/poultry to tenderize it. You can literally turn the shittiest steak in to a $20 one using this method.

Goat cheese is so widespread here in Greece that it strikes me as odd when people talk about it like that. I mean wtf are you making your cheese out of, bison milk?

Yeah I saw that video too.

Solution to that, just use indirect heat from charcoal to cook the meat.

Cow milk?

What? What the hell is a cow?

Damn, gotta sleep, my sarcasm detector is already sleeping.

Is it weird that I prefer lean cuts of meat? I know fat is necessary for flavor, but too much fat on a steak just ruins the texture of it.

I hate that shit. How hard is it to manage the different degrees of cooking in meat? I can do it at home. If I'm paying someone to do it I'd hope they'd know the differences

>How hard is it to manage the different degrees of cooking in meat? I can do it at home. If I'm paying someone to do it I'd hope they'd know the differences

Because at nearly every restaurant in the US, the "chefs" who prepare your food in the kitchen are illegal Mexican immigrants getting paid $3 an hour and can barely spell their own names, let alone cook a steak properly.

A lot of people do. To each their own and all that. I vary largely depending on mood. Sometimes I want a little more, sometimes not much fat. Enough for some flavor though.

What do you call “cooked all the way to the center, the exterior has not been browned and the whole cut is soft as fuck”

I was feeling kinda cheeky. Goodnight friend.

Not an American (though I am visiting currently and the problem is the same). I assume lazy students

Aside from shitposting this is really making me want to experiment with meats more.
Never fully grasped marinades. I rely on premade stuff.
I'm just afraid I'll fuck it up and ruin perfectly good food.

>Never fully grasped marinades. I rely on premade stuff.

Marinades are the shit, man. Just look up some recipes online; you probably have most of what you need to make a basic marinade in your kitchen right now.

Best part is that the marinade then operates as a sauce you can drizzle on your roasted meat, vegetables and potatoes, then soak up with a roll when you're all done.

Marinades are great, but don't buy any of the store-bought premade ones that come in bottles. Mix up your own. Add fresh minced garlic, spice and sauce blends that match your preferences, etc. And it's easy; just measure and mix.

>It used to be given to the poor or prisoners because it was considered almost worthless to sell
Technically true, but you're forgetting that lobster wasn't sold to peasants live and intact, rather it was sold like any other fish and was often ground up into a chowder instead being properly made.

It's way easier than you're thinking, and half the fun is experimenting to find the flavor right for you. There's a world of possibilities, most are simple but can really make your meal that much more satisfying.

I love turning the remainder into a thick gravy by boiling it while mixing in some flour, drizzle it over your meat, maybe veggies or some mushrooms on the side. Like a slice of heaven.

I've heard shellfish and crustaceans were often used in pottage. Just like grain porridge and whatever vegetables and meat was on hand.

Well Done is a waste of a steak unless your aim is to make a hash.

>spices

What is hash exactly? I never had it until visiting a friend in the US and it was like ground up meat and potatoes, rice, some vegetables. Is it like a way to eat leftovers or is it a specific recipe?

Like corned beef hash, but made from steak cuts. You super cook meat, dice it up, spice it up, add various vegetables of your choice, and you can use what you've made for a wide variety of dishes.

Retards who overseason and overmarinate bother me more than people who have a cooking preference. Medium rare with salt and pepper. Baste in the pan with butter and rosemary/thyme. Literally all you need. Not 40 hours in a marinade of 72 spices and herbs. If you're covering up the steak that much you're just as bad as the well done eaters because neither of you are tasting steak anymore.

this is true. Beef currently is feed lot finished on grain, which makes the beef into a bland wad oof protien riich bubble gum. Unless you're eating grass fed and aged (fat on, none of that trimmed bullshit), you might as well just eat chicken or turkey for the cost factor.
venison and feral pig is much higher quality, and cheaper pr. kilo.
If you do decide to waste your income on mass market beef, season it with coarse black pepper crush, applied after cooking. heat destroys the delicate, earthy flavor of pepper. also, turn to a high heat and give it a bitof char.

he had a state dinner and served mcdonald's hamburgers. this is not a joke. he had a white house function and served fast food. he smiled. he was proud of this.
chili has beans. fight me.

Proper marinating and spicing accentuates natural flavors while adding more. More flavors with each getting a go, including the meat. All about balance.

>Tbone/Porterhouse
A t-bone/porterhouse are two different cuts of steak that need to be cooked two different ways. Not separating the two is just ruining one half of your meal. Only a moron orders or cooks one

I know you're fucking around. But kicking someone out over food preferences is an asshole move.

>not meat
>a fucking fish

I bet you don't think potatoes are a plant

I don’t even care for steal and this whole thread is making my mouth water.

>Having Steak tonight
Can't wait
What do you guys eat yours with?
I like mine with a nice side salad and ranch, with a nice cold diet Barq's to drink

>venison

I think you mean Elk

>feral pig

Fuck no

How if don't like steak?

I like to mix some A1 and BBQ sauce together for dipping and then eat it with some potatoes, carrots, and corn on the side. I'll pair it with a stout to top it off.

Marinating is literally a myth. Google it and you'll see a number of chefs and test kitchens talking about the pointlessness of a marinade because of how little it penetrates into the meat. A healthy preasoning of salt will literally always do more for the steak than any marinade.

The exception is enzymatic marinades. Pineapple juice comes to mind.

I like a potato side. Mashed, baked, au gratin. Sauteed or stuffed mushrooms maybe, or roasted cherry tomato, perhaps a light salad. Drinks, Irish whiskey or scotch, or a thick oil black stout beer, sometimes with a bit of soda pop or maybe lemonade if it's a hot day for a backer. Sometimes a vodka gimlet or cachaca if it's certain recipes.

I'm not the biggest fan of well done steak, but people who are steak snobs are subhumans with nothing better to do in life, and the first who should be sacrificed into the burning pits of Hell to fry. Well-done, of course.

Even that is dodgy. It would need to be a really short time otherwise you'd fuck up the steak and even then you're still only affecting the outside of the steak. Nothing gets in there. Better just to pat dry, salt on advance and sear a nice crust on there.

Brussel sprouts, deviled eggs, or mashed potatos.

Creamed spinach and cream soda.

>he doesnt like his burgers broiled

Cream soda tastes like somebody did something spooky to root beer to me

>It would need to be a really short time otherwise you'd fuck up the steak

yeah, that's true.

>even then you're still only affecting the outside of the steak. Nothing gets in there.

Provably false. that's the whole point of an enzymatic marinade.

meet of a white tail deer is called venison in America. Elk can be either a caribou, an elk, or a euopean moose. language is confusing.

Feral pig is lean, flavourful, organic pork. It's also nearly free, as the animal is highly destructive, and farmers often ask people to kill them. They uproot trees, and can ruin months of work over many acres in a single night. The meat of older boars can be slightly gamey, but sows, and younger (under 50-70 kilo) specimens is very high quality, unlike the corn flavor on commercial pork.

Nope. Acids and Enzymes only do anything to the outside. If your acids and enzymes are reaching the innermost parts of your steak you don't have a steak anymore you have meat mush. Everything you try to do to your steak flavorwise is never getting to 90% of the steak. The "salt & pepper only" meme isnt just a meme.

Medium rare is the true calling for steak

Y'all must be diabetic or something to not realize y'all have shit taste

This is how I ate it as a child, but my parents had no idea how to cook and now I know better

Elk in any state that actually serves it is exclusively canadensis and subspecies. There's restrictions on labeling R. Tarandus subspecies as Elk due to conservation status. I've never come across European Moose in the U.S.

Vension is reserved for Deer it's not exclusive to White-tail.

>Feral pig is lean, flavourful, organic pork.

Yes, and I won't argue against the need to exterminate - I've actually worked with an extermination company that operates primarily out of Texas - and few companies process that meat for consumption. Corpses are typically burned or "churned." Feral swine are almost universally swarming with parasites and diseases that have a remarkably high transmission rate to humans. The younger heads can be an exception, but if you butcher, you better swab and test.

Kill them for they are unfit parents

>Eating raw steak
You fucking donut

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Outside of maybe BBQ a nice cut of beef almost always taste better than pork.

Blue isn't raw. It's just a word for extra rare. It's technically cooked but barely. It's safe to eat but weird.
Also Ramsey is a faggoty hack who charges obscene prices for polenta which is just Italian gruel

Its raw, blue is just a word for "I dont know how to cook steak"

If the outside is browned, it is legally certified as cooked. It'd violate health codes to serve it otherwise. And that's how blue is defined in restaurants. Legal to serve. It is the bare minimum of cooked so it is not technically raw.

It is fucking gross. But cooked. Learn to live with it homo.