AgTalk Home
AgTalk Home
Search Forums | Classifieds (20) | Skins | Language
You are logged in as a guest. ( logon | register )

Steaks, what type and how cooked and etc.
View previous thread :: View next thread
   Forums List -> AgTalk CafeMessage format
 
iseedit
Posted 2/24/2009 21:27 (#621592 - in reply to #621547)
Subject: RE: Steaks, what type and how cooked and etc.



central - east central Minnesota -

Rib-eye, 5/8 inch thick only. Lowery salt and cooked medium to med-well. Takes 3-4 min on gas grill on high / sear heat. Seems the thicker cuts don't have the moisture / taste of the thiner cut (or maybe I don't know how to cook thicker cuts)?

Mashed potatos, corn on th cob (cut off) and a nice nice green salad.

 

Top of the page Bottom of the page


Jump to forum :
Search this forum
Printer friendly version
E-mail a link to this thread

(Delete cookies)