The Art of Medium Rare Meats (& steak advice)

Register a SA Forums Account here!
JOINING THE SA FORUMS WILL REMOVE THIS BIG AD, THE ANNOYING UNDERLINED ADS, AND STUPID INTERSTITIAL ADS!!!

You can: log in, read the tech support FAQ, or request your lost password. This dumb message (and those ads) will appear on every screen until you register! Get rid of this crap by registering your own SA Forums Account and joining roughly 150,000 Goons, for the one-time price of $9.95! We charge money because it costs us money per month for bills, and since we don't believe in showing ads to our users, we try to make the money back through forum registrations.

The Something Awful Forums > Discussion > Goons with Spoons > The Art of Medium Rare Meats (& steak advice)

fknlo: Jul 6, 2009; Fun Shoe

Been looking for this thread for a while. Bought a house a couple of weeks ago and have finally been able to start grilling again. Dinner tonight:

DSCF1789 by jg zkc, on Flickr

DSCF1794 by jg zkc, on Flickr

Didn't turn out quite how I wanted due to some flare-ups, but it was still delicious! I was too busy eating to remember to take pictures of the juicy innards.

# ¿ Sep 17, 2014 01:33

Adbot: ADBOT LOVES YOU

# ¿ May 16, 2024 01:07

fknlo: Jul 6, 2009; Fun Shoe

There's definitely salt on there. You can see it on the paper and if you check out the huge size picture there's still some that hasn't dissolved on the steak. And the asparagus wasn't limp before I cooked it. I do however like it nice and tender and :flaccid:

# ¿ Sep 17, 2014 16:28

The Something Awful Forums > Discussion > Goons with Spoons > The Art of Medium Rare Meats (& steak advice)