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What Did You Cook for Dinner?


MKnight82

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4 minutes ago, freak_of_nature said:

A couple cups of cooked brussel sprouts (with butter n garlic), 6 oz of raw steak, and 4 raw eggs. 

What cut of steak is best to eat raw? What’s your go to?

Do you prep it into tartare or just go for it like a steak?

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56 minutes ago, Dome said:

What cut of steak is best to eat raw? What’s your go to?

Do you prep it into tartare or just go for it like a steak?

I've eaten strip and ribeye rare. It has to pretty cold and I use a jaccarding device beforehand.

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11 minutes ago, freak_of_nature said:

I've eaten strip and ribeye rare. It has to pretty cold and I use a jaccarding device beforehand.

I’m assuming you’d want something lean like a New York, the ribeye surprises me.

I like a steak seared and still cold in the middle, but I’ve never tried completely raw 

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1 hour ago, Dome said:

What cut of steak is best to eat raw? What’s your go to?

Do you prep it into tartare or just go for it like a steak?

grind the beef and chill it ( NY strip or Ribeye )
then spread a schmear of cream cheese on your bread of choice
put some tartare over the cream cheese, add some thinly sliced white onions and a fresh tomato slice on top
fresh ground pepper to top it off. Learned that from some Germans in WI

(Also: I skip the capers listed in some tartare recipes because... capers suck)

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37 minutes ago, Dome said:

I’m assuming you’d want something lean like a New York, the ribeye surprises me.

I like a steak seared and still cold in the middle, but I’ve never tried completely raw 

I've been experimenting with raw eggs and steak for awhile for possible health benefits, with ease of digestion being the main one.

Note: I became a diabetic at the end of last year and have no sweet tooth anymore. I've also been staying away from carbs and any processed foods, except sometimes protein bars when lifting.

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59 minutes ago, Shanedorf said:

grind the beef and chill it ( NY strip or Ribeye )
then spread a schmear of cream cheese on your bread of choice
put some tartare over the cream cheese, add some thinly sliced white onions and a fresh tomato slice on top
fresh ground pepper to top it off. Learned that from some Germans in WI

(Also: I skip the capers listed in some tartare recipes because... capers suck)

I like capers, they’ll definitely be in mine...

i don’t have a grinder at home and don’t want to use the work grinder because I want to eat it as fresh as possible, I might just chop it ultra fine, you think that’ll still work?

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1 minute ago, LETSGOBROWNIES said:

Steak tartare and beef carpaccio are both amazing.

yeah idk why i haven't tried it. i'm sure i'll love it.

maybe this weekend, we've got some prime ny strips coming in, think i'll start there.

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4 hours ago, LETSGOBROWNIES said:

Steak tartare and beef carpaccio are both amazing.

I don't like the texture of steak tartare. There's just something about the size of the cuts and the way it is prepared that makes me think that I'm eating slugs.

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