Lunch pic

[JeffL]

In honor of our state senate (hopefully) overriding the governor's veto of the recently passed "Guns in establishments that serve alcohol" or if you're a journalist, "Guns in Bars" legislation. Also I'm off work until Wednesday and bored. So without further ado I present to you today's lunch:

Living in an apartment I opted for the Alton Brown method of pan searing a steak. It was a little past the medium rare that I was aiming for but not overcooked by any means. This was one of the best cuts of steak I've had in a while. Thick boneless ribeye rubbed in olive oil, salt, and pepper.

[TGO David]

More pictures of the alcohol and guns co-existing peacefully?

[jeremy155rr]

the fatness of that tire is making me thirsty...

[saintsfanbrian]

That steak is over done!

[Mike.357]

that steak will kill you before guns will IMHO

Nice looking luncheon BTW

[Westwindmike]

I haven't seen a steak like that in a loooong time.!

[Guest jackdm3]

No ketchup for the fries? Or are you Canadian and gonna bring out the mayo?

[JeffL]

More pictures of the alcohol and guns co-existing peacefully?

The senate overrode the veto 22 to 10.

Just for you David:

[buck1032]

You sir, are a horrible person!!!!! Don’t you know that the alcohol can and will infest those evil guns and in turn, the guns can and will fire at random on their own and on full auto at the nearest; school, church, playground and or day care center!

You should be ASHAMED of yourself and as such, remove the bottle from the table, empty said bottle into a large glass over ice and sit, sip and contemplate your evil deeds.

[Guest Straight Shooter]

MOST EXCELLENT Sir!

The Garand ROCKS!! Also, awhile back I woulda been right there to help get rid of the Knob Creek too.

Edited May 28, 2010 by Straight Shooter

[Guest Jamie]

And you didn't invite us???

J.

[JeffL]

No ketchup for the fries? Or are you Canadian and gonna bring out the mayo?

I used ketchup and just a dab of A1, they detracted from the presentation though so they were omitted from the pictures.

[Guest jackdm3]

It's all in the presentation. Ketchup in a stainless steel jigger is appropriate in a steakhouse setting.

[Mark A]

Now you guys.... Ya'll should know by now that that was colored water. If it had been REAL alcohol somebody surely would have been shot...

That was a good looking meal!

Mark

[Il Duce]

i prefer to cook a steak in a pan like that as it keeps the juices on it and not dripping in a grille. glad to see no ketchup was used in the harming of the fries and no steak sauce was used in the killing of that steak either.

another fantastic way to cook a steak like that is to butterfly it and sear it in a pan with

butter

garlic

thyme

ground nut oil

sea salt

black pepper

then take a piece of ciabatta bread and brush some olive oil on it and toast it in the oven. when both are cooked take the steak and place it on the bread like a sandwich and use mayo and wholegrain mustard or my fav type is jack daniels mustard.

for fries take a cookie pan and brush with olive oil then place in oven till it starts to smoke. add fresh cut potatoes cut into cubes on pan and brush with olive oil and sprinkle with sea salt. cook until golden brown.

soo freaking good

[Il Duce]

i retract my statement that you killed it with ketchup and A1 sauce (gross) lol

[JeffL]

i retract my statement that you killed it with ketchup and A1 sauce (gross) lol

I love ketchup and will put it on any sort of potato that has been fried. I like meat loaf just because it is a good thing to put ketchup on.

Had I made the steak using Jack Daniels marinade there would have been no A1, but I did make sure to only use it sparingly.

[Guest Jamie]

Had I made the steak using Jack Daniels marinade there would have been no A1, but I did make sure to only use it sparingly.

If you have booze and a few other items, you've pretty much always got marinade.

Try this some time:

1/4 to 1/3 cup of Bourbon

1/4 cup of brown sugar

8 oz. can of tomato sauce

1 tsp. salt

1 tsp. pepper

1/2 tsp. Dill weed

1 tbsp. red wine vinegar

either 1 tsp. of garlic powder or a couple of cloves of fresh garlic, skinned and minced.

1 tsp. of onion powder, or a quarter cup of fresh minced onion.

1/2 cup of.... strong coffee.

( I make up a half pot of double-strength coffee for this one. )( You can use plain water if you prefer, just to thin the mixture down some, if you're not a coffee person. )

Put all of the ingredients in a microwave safe bowl and heat until hot, but NOT boiling. Once it's hot, stir it until all the brown sugar is dissolved, then let it cool.

Once it's cooled down a bit you can throw it and a 2 or 3 steaks in a gallon zip-lock bag overnight.

The next day, take it to the grill.

Oh, and don't be shy about tweeking things to suit you. Use more or less of any ingredient, or even leave one out if you don't like it. ( I sometimes forgo the vinegar, for instance. )

J.

[Mike.357]

if you do a steak on the grill make sure the grill is hot as hell, like 700 degrees or so. That will sear the meat and not allow drippage.

I dunno why but I love some ketchup on steak.

[Guest SUNTZU]

Time for a How Do You Treat Your Meat thread.

[Mike.357]

Time for a How Do You Treat Your Meat thread.

considering your heritage I would have thought you would start a spagheti thread

[Guest SUNTZU]

Listen here, Chef Boyardee, I've about had it with your deliberate misspelling of pasta dishes.

[VERO1]

Heck! I am so brave I stashed a couple bottles of Barbancourt Anjeo Rumm in my gun safe! This was flown in from Haiti a while back, and there is absolutely no comparison in taste to the U.S, pasturized version.

[saintsfanbrian]

If you have booze and a few other items, you've pretty much always got marinade.

Try this some time:

1/4 to 1/3 cup of Bourbon

1/4 cup of brown sugar

8 oz. can of tomato sauce

1 tsp. salt

1 tsp. pepper

1/2 tsp. Dill weed

1 tbsp. red wine vinegar

either 1 tsp. of garlic powder or a couple of cloves of fresh garlic, skinned and minced.

1 tsp. of onion powder, or a quarter cup of fresh minced onion.

1/2 cup of.... strong coffee.

( I make up a half pot of double-strength coffee for this one. )( You can use plain water if you prefer, just to thin the mixture down some, if you're not a coffee person. )

Put all of the ingredients in a microwave safe bowl and heat until hot, but NOT boiling. Once it's hot, stir it until all the brown sugar is dissolved, then let it cool.

Once it's cooled down a bit you can throw it and a 2 or 3 steaks in a gallon zip-lock bag overnight.

The next day, take it to the grill.

Oh, and don't be shy about tweeking things to suit you. Use more or less of any ingredient, or even leave one out if you don't like it. ( I sometimes forgo the vinegar, for instance. )

J.

Good steak doesn't need a marinade. Salt - Pepper and maybe some Garlic and a hot grill and you are good to go!!!! Use Kosher salt please and let it sit on the steak for a few minutes before you throw it on the grill.

[Guest Jamie]

Good steak doesn't need a marinade. Salt - Pepper and maybe some Garlic and a hot grill and you are good to go!!!! Use Kosher salt please and let it sit on the steak for a few minutes before you throw it on the grill.

So cook yours without it.

That same marinade works real well with chicken and pork too, btw, not just beef.

J.