Arlo and Janis by Jimmy Johnson for September 10, 2013

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

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.

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

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

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

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.

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.

Serve it raw, hold the horns.

My secret is to warm the steak to room temp prior to grilling to keep it nice and juicy. If you do it right, it will taste almost as good as venison!

Beef was one of my first food sensitivities that I noticed. Only meat I can have is pork. So it’s spare ribs or grilled brats or stuff like that. Used to like medium rare.

Gokie5: What’s the problem with the good cuts: ham, pork loin, back bacon, side bacon, etc.?

“Kosher” salt, which isn’t kosher but is called that because it is used to kosher meat, aiding in removing all the blood, is different and useful for those properties. The large, thin, flat flakes are the best shape for that purpose, which is similar to what you are doing when you prepare a steak or other meat for searing or browning. You are removing water from near the surface, so that when meat hits a very hot pan, it sears and doesn’t steam. (Steam cannot be more than 212F and just “grays” meat, not brown.) Other salts work, but not as well. Kosher tastes no different from any plain salt. Plain salts, those not mixed with other minerals, differ mostly in mouth feel. For instance, finishing salt, which has large, light flakes, is added at the end and creates a burst of tang to the dish. The one salt to avoid in serious cooking is iodized salt, which adds a chemical taste.

Same-type salt mines underneath Cleveland, too !

Well done for me and my honey.

Brining meat (soaking it in salt water) casues ion exchange tht results in more juice retention. Just like eattting too much salt casues people to retain water. .Me I like the opposite of the raw /seared, no more than a hint of pink and not chared means the smoke has a chance to get in the meat but it won’t make you sick. But it takes time and low fire so that’s never what you see at resturants.

…steer “dead of smoke inhalation” is good for me…

I am not a big meat eater overall, and mostly chicken, turkey, or fish (and not that often). But when I on rare occasion eat a steak (last time was probably 5 years ago, I wanted mine to be medium-well…… and if the cook had any worries about the cooking to lean more towards well than medium. It was good, especially after adding a rosemary rub and A-1 sauce.

www.HeartAttackProof.com

http://www.youtube.com/watch?v=AAkEYcmCCCk

Charcoal grill with some good wood chips,hardwood lump charcoal and Kingsf&&& charcoal for a starter. Medium rare. Good stuff. I’m training my housemates in the nuances of charcoal cooking. Whole turkey,beer can chicken and roasts. Even fish.