steaks

It's kind of funny how badly people want to season their steaks when it just doesn't need it.

Dry-brined the meat for 1 hour with kosher salt and then washed the steaks right before grilling.

A 1/4 cow will get you that much in ground beef alone, plus the steaks and roasts and stuff.

This coming from someone who has favorite pass time of smoking brisket, ribs, and grilling steaks.

Sure, this oven will help me cook medium rare steaks well, but will it taste good?

They'd order steaks from TV commercials and receive them in the mail bundled with dry ice.

It was really confusing to hear that McDonalds was 'too expensive' and then have delicious grilled steaks for dinner that night.

I totally agree with you, but poor people aren't drinking $30 bottles of wine or eating $50 steaks.

Obvious outcome is potato, making beer from potato, eating meat, drying meat (steaks).

A given cow produces so many T-bone steaks, so many barbecue ribs, and some quantity of ground and stew meat from tougher cuts.

I make medium rare steaks on a frying pan and I can make it consistently well.

But the feeling of pushing the throttle, watching the marks turn to steaks, and the feeling of holy-shit-I'm-flying -- it's amazing.

Put ten "nice marbled chuck steaks" in front of me and they are gone.

To someone who cares about animal rights the name "Meat!" and cute little pictures of steaks trivializes and normalizes something they might find abhorrent.

We don't call chicken breast cutlets "chicken steaks", but we could (indeed, that's how we sometimes refer to large slabs of tuna).

I've certainly seen way, way more people say "I'll eat two steaks for every sanctimonious vegetarian I engage with" than actual vegetarians, particularly after becoming an engineer.