How to cook a steak without a grill

[MrSparkle001]

Originally Posted by Bardalicious [You must be logged in to view images. Log in or Register.]

http://www.simplyrecipes.com/m/recip...eness_of_meat/

This is how a majority of seasoned chefs check doneness in my experience.

Not to say your method is wrong if it works for you.

Yeah I use the pressure method. I do it with tongs (never forks, don't pierce that meat!) and can get a pretty accurate indication just by how springy or tough it is.

[Yumyums Inmahtumtums]

Originally Posted by Bardalicious [You must be logged in to view images. Log in or Register.]

http://www.simplyrecipes.com/m/recip...eness_of_meat/

This is how a majority of seasoned chefs check doneness in my experience.

Not to say your method is wrong if it works for you.

True enough. I never found it really accurate though and was difficult when you had 15 cuts of meat on the grill all in differing stages on done ness.

Ymmv though.

[Portasaurus]

#2!!!

Let's hear it for toilety goodness!!!

Before long this thread will be the web's world's most foremost resource for all things toilety goodness related!

In closing, toilety goodness and god bless

[myriverse]

^ That's pretty much how mama taught me.

[Kimm Bare|y]

How do people live like this?

[citizen1080]

I just hope they never breed. I realize its meant to be a joke...but someone owns that shit hole of a house.

[iruinedyourday]

I cant wait to have guests and try this method of thawing out.

[Portasaurus]

Originally Posted by MrSparkle001 [You must be logged in to view images. Log in or Register.]

toilety goodness

Guys.

This thread is the NUMBER 5 google search result for "toilety goodness"

I'll bet if we say toilety goodness a few more times we can get the gold!

Cmon guys LET'S DO IT!!!

#ToiletyGoodness

#TG2014

[You must be logged in to view images. Log in or Register.]

[iruinedyourday]

This video gave me food poisoning.

[JackFlash]

I always organize my grill into regions of meat temps for high volume. Find the hottest to coolest parts of the grill and put well > rare in those areas. The hand method for checking is stupid IMO. Not everyone has the same hand etc.....only true way is to use that thermometer.

More importantly, let your meat rest and account for carry over cooking. Especially on big cuts. It will continue to cook and rise 5 deg. or more from the temp you took when you pulled it out.

Oh yeah, Toilety Goodness.