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How do you eat steak?


cg_25

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Rare, with a little Montreal steak spice, if it's a thinner cut I go blue rare.

 

Cut has so much to do with it, luckily we have killer beef here, little marbling, the fat melts right into the meat. Can't eat the grissol though.

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Rare, with a fancy rub I make (no salt in the rub), Try to get the grill settled at 450f. Slap it on the grill, get cross hatched grill marks, flip, and cook till it's rare using the poke method. Salt it before eating.

I usually cut all my steaks from a big piece of strip loin. Leave all the fat on, and cut it off when I'm eating it. Makes for a tastier steak.

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