That was some nice Steak. Austins Steakhouse prices are reasonable. Rib Eye $32, Filet Mignon $31, NY Strip $29, Porterhouse $41 = $133. Easily twice that amount around here.
On topic of Food challenges, this is Tzuyang.
That was some nice Steak. Austins Steakhouse prices are reasonable. Rib Eye $32, Filet Mignon $31, NY Strip $29, Porterhouse $41 = $133. Easily twice that amount around here.
On topic of Food challenges, this is Tzuyang.
External Content youtu.beContent embedded from external sources will not be displayed without your consent.Through the activation of external content, you agree that personal data may be transferred to third party platforms. We have provided more information on this in our privacy policy.
Is there Texas Roadhouse round you, is it expensive? Austin steak n saloon looks like a fancy roadhouse with good beef to me, perhaps I am wrong.
Korean/ Japanese BBQ steak has one big difference than western's - the meat is not rested , served smoking hot right off the grill. how do you like that?
Agree Texas Roadhouse Beef looks good. I think its because the restaurant is in Oklahoma State has modest prices.
Hot off the grill is good for smaller pieces. Do you grill Meats a little underdone, let rest as it continues to cook to the rareness of your choice?
See Grill Masters always Grill the full cut of Meat. Let Rest to finish cooking and retain juices.
I use a Meat Thermometer to monitor the internal temp.
Agree Texas Roadhouse Beef looks good. I think its because the restaurant is in Oklahoma State has modest prices.
Hot off the grill is good for smaller pieces. Do you grill Meats a little underdone, let rest as it continues to cook to the rareness of your choice?
See Grill Masters always Grill the full cut of Meat. Let Rest to finish cooking and retain juices.
I use a Meat Thermometer to monitor the internal temp.
Yes I do. mostly let the steak rest for around 5 mins off the grill let the juice flow back down to its tissues as when cooking with heat source at the bottom juices is pumped to the top of meat. Cant let rest for too long the beef will overcook itself.
I dont have a thermometer, usually cut a slit on steak in the pan to check doneness ><, had some experience in thickness of steak versus time to sear and flip over. Filet mignon applies to shorter sear time.
Did you put coarse salt on steak couple hours before cooking?
I might do this with a 2 inch thick steak next time, a whole strip loin is too big.
Don’t have an account yet? Register yourself now and be a part of our community!
