Indoor Smoking Banned

That answers my previous question, thanks.

I've had good luck with porterhouse.

 

I have a question Ryan... when you are cooking up so many orders, how do you keep track of how long each steak needs to be cooked according to how the customer ordered it? I would think it would be frustrating with so many steaks in front of you.

 

the trick is to do it without getting freaked out (which I see happen alot with some cooks).......

I go by the thickness pretty much........ if I have a well done steak, or medium well steak, I get one that is pretty thin............ if its thick, its usually medium rare to rare.......

there would be times, though, that I would forget what its cooked, so I always cook it medium rare, and then put it off to the side, until I figure out what temperature it should be.... if its medium, I put it back on, cook it a bit more...... if its midwell to well, just put a weight on top of it to cook it to that temp......

just as long as I load my own steaks, Im fine........

 

alot of people like the porterhouse, because you not only get the filet, you get the striploin as well. but alot of people dont know how to properly cook with that bone! but its easy, just put a weight on the bone, but dont put it on the meat.

 

How many people order their steaks well done? What's even the point of eating steak in that case??

 

alot of people do, which shocks me....... and the cooks wonder why...... and make fun of them...... especially people who order filet mignons WELL DONE. we call them hockey pucks, because thats what they look like when they are well done. why ruin a steak. funny thing is, they freak out if there is just a little bit of pink in it, and they claim its all bloody and gross haha....

there are more well done steaks than rare steaks, though......... medium is usally the case, or medium rare. thats the best time to eat a steak. medium rare, that is....... so juicy and so tasty mmmm

 

That sounds like a decent idea... thanks. I've done pretty well with the cut though. A little unevenness but nothing too severe in my book. I've cooked for other people whose preference of degree cooked differed from mine (I usually like a bit rarer than most)... I'll cook till the bit closest to the bone is to me taste then divide the meat up, giving the more thoroughly grilled portion to my guest.

My dates have liked my cooking... the best compliments I got were from my home made spaghetti sauce which kicks ass. The woman was duly impressed. I have yet to ruin a steak though.

 

Usually most tender too.

 

not many people can cook a decent steak......... so if you can, its quite impressive

Ive tried to at home, and cant quite master it yet......... at work, Im excellent....... I dont have a home grill, though.......

 

exactly. if you want it medium well to well, its like eating shoe leather

 

Cast iron on the stove... the porterhouse were on an old non-stick pan I no longer have. These days I might cut it up before cooking just to be able to fit it in the pan.

The best cooked steak needs no spices.

 

agreed, pretty much the perfect meat if done right

 

ohh I use spices...... if you properly put the spices on and sear them on, its perfect. which would cook throughout the steak..........

 

Here in Rochester, I go to this place called LDR Char Pit, where they serve what have been called the best steak sandwiches in the country. I always order them rare, but they are very thin cuts of steak which are cooked for only 30 seconds on each side and the end product only contains a little bit of pink. Very tasty.

 

No arguments here... and I will add something from time to time but sometimes a properly grilled stead tastes sooooooo good without anything added.

If I do add something I'll rub some garlic (crushed or powder), salt, and pepper into the surface and let it sit at room temperature a couple minutes before cooking.

I could use some spice combo suggestions though.

 

are they ribeye sandwiches??

I cant eat a ribeye steak, its just hard to chew....I love thinly cut ribeye though which came from the prime rib or smoked ribeye, very tasty

 

i'm not sure how the weather is in kansas, but around here the outdoor patio works for about 4 months of the year; the other 8 you might as well just go and kick each smoker in the balls and then tell them it's ok to smoke because the comfort level is about the same at that point. which is also where the whole health concern hits a brick wall, when you're forcing smokers (and their friends) to go and hang around in -10 degree weather.

but i digress, this thread has moved in a much more tasty direction and i'm not really trying to spark up new arguments or anything...

 

i make fun of them to there face - usually people i go out with. such a shame. but their money, they can waste it if they like.

some places i have to order medium, cuz thats what the medium rare turns out to be. but most places i get a nice, juicy medium rare

 

They've banned smoking in public buildings here a long time ago. I quite in 1984, so I don't miss it. The bars complained about it for a while, but it doesn't really seem to cut down on their business. Maybe restaurants and bars should have to get a smoke license, just like a liquor license.

I believe in civil liberties as long as they don't interfere with anyone else. I don't think you should have to wear a seat belt or a motorcycle helmet. I think if you're at all health conscious, it's stupid to smoke, but I don't think the government should legislate it. However, banning smoking in public buildings is just fine with me.

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They will ban indoor smoking in public places next year in the Netherlands.
Really lame and pathetic. Yet again, the government thinks for us brainless people. We can not decide for ourselves, we are babies.
Please make more rules so we know what to do with our lives.