I just did my first steak today brehs, congradulate ya boy...:ohlawd: Pics included

Northern Son

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A little something I barbecued a few months ago:

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That looks good as fukk:ahh::salute:
 

Caca-faat

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Panfried this rib eye last week. Steak is meant to be pink on the inside and not smothered in sauce. Once you've seen the light ur going to be pissed at how much money you've wasted over the years.

I believe many of you who like ur steak well done have been eating beef not steak as clarified up thread. If you're frying a shoulder peice of meat of course u have that well done, thats a tough peice of meat. Get yourself a rib eye with a nice marbling of fat all the way through.
 

Caca-faat

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Ive converted a few ppl to having steak medium, over the years and they've never gone back to well done. Also get yourself an aged steak if you can. But thats a whole other arguement.

I know America is the beef capital of the world (maybe Argentina) but do you guys buy all your steaks fresh or are they 21 day aged automatically before hitting the stores?

If you've never had an aged steak you're missing out.

People are steak snobs for a good reason.
 
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