So do I!! Grilled rare....I enjoy bison.
We used to serve local bison at my restaurant. I always recommended rare of medium rare if one had to. Many folks here are afraid of myoglobin on their plates. They insist on well done steaks. Then they fight with it on their plate. What they do at home is cook steaks in pressure cookers, then brown in a skillet.So do I!! Grilled rare....
Why should it rest, its done nothing but lay on the grill.I like to let mine "rest" my wife wants it hot off the grill.
sounds like your Wife has it right
Well, it does do some gymnastics what with being tossed around.Why should it rest, its done nothing but lay on the grill.
Bob Wright
Do you talk to it really mean and challenge it to a fightIt's sad how many folks don't know how to cook or the taste of good red meat. I could say more on how I often check to see if a steak is going to be any good cooked rare or at the most medium rare but many of you would discover just how crazy I am. But been doing it for over 50 years.
Do you let it rest between sides ? Or 5 min. After 4 min each side. I like my steak as hot as possible . I prefer to cut and eat that sucker as soon as I can. I hate cold steak.A good rule of thumb I use. 1 minute, per side, per 1/4" of thickness (this is on my grill, which I know well). A 2" steak gets 4 minutes per side, then at least a 5 minute rest.
I do not rest between sides. I've never had a cold steak (that wasn't supposed to be, I do like a good steak salad).Do you let it rest between sides ? Or 5 min. After 4 min each side. I like my steak as hot as possible . I prefer to cut and eat that sucker as soon as I can. I hate cold steak.
I would just take some pickles , love me some pickles.