Arlo and Janis by Jimmy Johnson

Arlo and Janis

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Comments (39) (Please sign in to comment)

  1. simpsonfan2

    simpsonfan2 said, 8 months ago

    A steak, medium. With just some salt to enhance the flavor, no sauce to mask it.

  2. thomas_matkey

    thomas_matkey said, 8 months ago

    Kosher salt I hope. That’s the exact same way I do it, but tend to medium rare.

  3. SusanSunshine

    SusanSunshine GoComics PRO Member said, 8 months ago

    I like mine almost raw AND almost burnt.


    Black(ish) on the outside, red in the middle….
    takes a very hot fire and when it stops mooing it’s done.

  4. Downundergirl

    Downundergirl said, 8 months ago

    @thomas_matkey

    Kosher Salt – one of the biggest price rip-offs in modern times.

    Salt is salt is salt. Kosher salt isn’t even ‘kosher’ most times – it is just larger grained.
    http://www.todayifoundout.com/index.php/2013/01/difference-between-kosher-salt-and-regular-salt/

  5. Gary Albert

    Gary Albert said, 8 months ago

    @SusanSunshine

    ditto

  6. EarlP2

    EarlP2 said, 8 months ago

    Took an old friend to a steak house, his instructions were “walk the steer past the grill and cut off a slice”

  7. AshburnStadium

    AshburnStadium said, 8 months ago

    Steak cooked over cut-up maple deadfall branches in your charcoal grill is incredible. You don’t need salt or anything to cover up the flavor. I keep a pile of deadfall wood next to my maple tree for just such a thing.
    I prefer mine medium-rare. I turn the steak (and take it off) as soon as I see the juices coming out of the top.

  8. SnuffyG

    SnuffyG said, 8 months ago

    No, no, any red/pink at all in my steak and back it goes.

  9. olddog1

    olddog1 said, 8 months ago

    @SnuffyG

    Then why pay for steak?

  10. Say What?

    Say What? said, 8 months ago

    Medium to medium-well for me, but I’m just happy if there’s steak for dinner.

  11. georgelcsmith

    georgelcsmith said, 8 months ago

    I prefer sea salt myself. The problem with salt is that is runs vitamins out of vegetables and makes meat tough unless it’s added AFTER cooking.

  12. djc928

    djc928 said, 8 months ago

    @Downundergirl

    Actually, there are lots of different salts – grey, sea (from various locations), Himalayan pink, Hawaiin – to name a few. Because they have different mineral components (unlike the highly processed salts we’ve been fed these last 100 years or so), they have different flavors, different reactions on the tongue, etc.

    See Salted: A Manifesto on the World’s Most Essential Mineral by Mark Bitterman. Ten Speed Press. 2010.

    He (and I) agree, kosher is not all that special – mostly larger grains and it’s just as processed and purified as regular table salt.

  13. JoeStoppinghem

    JoeStoppinghem GoComics PRO Member said, 8 months ago

    One of the best steaks I’ve ever had was in Quincy Il.
    I ordered it medium well, there was hardly any pink, it wasn’t burnt and it was still juicy.

    The place is called the Patio.

  14. doublepaw

    doublepaw said, 8 months ago

    Serve it raw, hold the horns.

  15. George Alexander

    George Alexander said, 8 months ago

    @georgelcsmith

    All salt is sea salt. Thousands of feet below me is an enormous salt dome deposited there when what is now the north-central US was an enormous inland sea.

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