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Off Topic TN Forums
Cooking Forum
Steak?
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<blockquote data-quote="Trapper John" data-source="post: 2862731" data-attributes="member: 40"><p>I like that hard-to-capture area between rare and medium rare with a nice, almost crispy sear on each side. However, as long as a steak is between rare and medium I won't complain.</p><p></p><p>For seasonings I like simple salt and pepper. For a store bought seasoning I like the Montreal Steak stuff. I used it on a camping trip once and still use it every now and then.</p><p></p><p>When the steak is done I like to rest it in aluminum foil, then take the juices that leak out and add a few drops of A-1, some more pepper and some softened butter to make my own version of steak butter that a few places still serve with their meat.</p></blockquote><p></p>
[QUOTE="Trapper John, post: 2862731, member: 40"] I like that hard-to-capture area between rare and medium rare with a nice, almost crispy sear on each side. However, as long as a steak is between rare and medium I won't complain. For seasonings I like simple salt and pepper. For a store bought seasoning I like the Montreal Steak stuff. I used it on a camping trip once and still use it every now and then. When the steak is done I like to rest it in aluminum foil, then take the juices that leak out and add a few drops of A-1, some more pepper and some softened butter to make my own version of steak butter that a few places still serve with their meat. [/QUOTE]
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