Quote:
Originally Posted by javadog
Hey man, I'm just trying to lead all the horses to the pond. Once you have eaten a rare-plus ribeye cooked properly, everything else tastes like cat food.
I have to admit, this thread made me go out and cook a steak, dammit.
'Twas good.
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Yep. As I stated above, my dad always cooked really good ribeyes from the butcher on his Weber grill w really hot charcoal briquets. He seasoned them first w black pepper, (can't remember if he used anything else), then really seared them so that the outside of steak was charred and the inside was dark pink, (or however a guest preferred).
They were incredibly good but I always wondered if his eventual cancer of throat was caused partially by eating too much charred food, which is really high-risk for that. Of course he also smoked for years and drank a lot of Scotch for years, etc. The real danger discovered in recent years is from acid reflux, which all of us lovers of acidic foods usually have.
Not meaning to be a wet blanket, just that there might be a health aspect to certain very tasty diets. Definitely moderate red meat but GD those steaks were good.
