1. Posted by Malcolm on Thu, Jun 11, 2009, 12:52 pm PDT

Mark is an idiot and obvisiously doesn't know how to cook steaks. Send him down to Texas and we'll show him to cook a well done steak so juicy he'll have to use a lobster bib.

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2. Posted by precious5899 on Thu, Jun 11, 2009, 1:11 pm PDT

Totally agree with Malcolm... you don't need to ruin a great steak with all that mumbo jumbo.

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3. Posted by Stupidgirlwritters on Thu, Jun 11, 2009, 1:13 pm PDT

TO MALCOLM: Texans have nothing on Buckeye Grillers. I know, I've had both!!!!! Oh, And well done?.........Whats that about??

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4. Posted by Andrew F on Thu, Jun 11, 2009, 1:25 pm PDT

This dudes a moron! Skirt and flank steak are his favorite cuts to grill? 99% of all "Weekend BBQ Dudes" will screw this up. Your guests will claim (lie) that their steak "tastes good", but really, it's just a chewy, tough, crappy piece of meat with seasoning on it. Skirt? Flank? WTF? - Your guests will end up stopping for a burger on the way home. Thats what I do when I go to a BBQ and get crap...hey, at least their dog gets fed though!...Lol

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5. Posted by Sharon M on Thu, Jun 11, 2009, 1:26 pm PDT

It's hard to go wrong cooking any steak on the grill as long as you don't over cook it. My preference is the ribeye with the bone. A tiny bit of vegetable oil rubbed into the meat, a light coating of freshly ground black pepper, and a few shakes of coarse sea salt are all that is needed. Cook them two minutes each side over the fire to get a medium-brown sear, then a couple more minutes each side away from the flames and cook until medium rare. The easiest technique is the yummiest.

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6. Posted by Nicole J on Thu, Jun 11, 2009, 1:32 pm PDT

For vanilla ice cream it needs to taste like homemade. Some people say french vanilla is good, but really it is about natural ingrediants for that great homemade taste. For this taste in store bought ice cream, I give Breyers and Safeway brands homemade vanilla the top two vanilla ice creams. If you let Safeway brand soften a little you will even taste the small icy grains that homemade ice cream has. Breyers has more natural ingrediants though. Natural is better.

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7. Posted by mrombs on Thu, Jun 11, 2009, 1:32 pm PDT

T-Bone is the best steak. Ask any Texan.

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8. Posted by tom r on Thu, Jun 11, 2009, 1:35 pm PDT

go rib eyes

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9. Posted by tom r on Thu, Jun 11, 2009, 1:35 pm PDT

go rib eyes

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10. Posted by chillgirl76 on Thu, Jun 11, 2009, 1:36 pm PDT

mmmmm....I love steak...glad theres no vegans here. ;)

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11. Posted by Jessica W on Thu, Jun 11, 2009, 1:36 pm PDT

I love to grill chuckeye, and if you ask the butchers what is the best cut, they will tell you the same. It comes from the chuck end of the rib, so it has the tenderness of a ribeye but the great flavor of the chuck. If you put them side to side, you could hardly tell the difference! Plus, it tends to be cheaper.

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12. Posted by maynardoftool on Thu, Jun 11, 2009, 1:40 pm PDT

I understand grilled is fine but have you ever had pan seared? You can't beat a steak seared at super high heat and then finished in the oven.

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13. Posted by LyE on Thu, Jun 11, 2009, 1:40 pm PDT

"Well Done" and "juicy" don't go together in steaks. Well Done means that the steak is cooked to a grey or brown color throughout the steak. No pinkness. And the "juice" is mostly blood / water that's been burned off by cooking a steak to Well Done. I'm a chef and an Honors Grad from CIA and I will tell you this: people that order steaks Well Done often get the crappiest looking piece of meat in the reach-in because they won't be able to tell anyway. People that order their steaks Rare (or on the off chance, Bleu) get the best pieces. I'm a Hangar Steak or Ribeye person... So Rare that with a good Vet, it'll live! A EVOO, S&P. Finis!

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14. Posted by melackey73 on Thu, Jun 11, 2009, 1:41 pm PDT

Sharon, NEVER flip a steak more than one time. When you do, you are just dumping the juices off the top of it and making it drier than it needs to be. Put it on the grill for no more than 5 minutes on the first side, then another 5 on the second side for medium rare. Leave on the 2nd side about 7 minutes or so for medium. If anyone wants it cooked longer than that, serve them a hot dog because they are not able to appreciate a properly cooked steak. Another pet peeve from novice grillers, pushing down on the meat with the back side of a spatula. People say that they are squeezing the grease out. What they are doing is killing dinner. I had that happen at Outback Steakhouse a few weeks ago. The steak was perfectly pink, but DRY. Newbie chef was back there ruining dinner for everyone.

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15. Posted by Andrew F on Thu, Jun 11, 2009, 1:41 pm PDT

Nicole J, uh, you're the chick that asks where the library is when you're standing right in front of it, huh? Ice cream comments are over there~~~~~~~~~~~~~~~~~~~~~ all in fun!

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16. Posted by mrombs on Thu, Jun 11, 2009, 1:42 pm PDT

Pan seared is a great tasting steak. Even shoe leather would taste good pan seared.

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17. Posted by joep251 on Thu, Jun 11, 2009, 1:49 pm PDT

ribeye,n.y.strip are the two i like the most ,well done or not there both so juicy

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18. Posted by lydya.bordeleau on Thu, Jun 11, 2009, 1:54 pm PDT

You ALL have not a clue. Rub any cut of beef or porl with powdered wasabi..that's right..and a little EVOO. let it marinade with just a hint of fresh crushed garlic. No heat from the wasabi. The beef can be well done for those that can't dream of any red on their plate. Wasabi will also "cook" the beef o it grills faster. This, from a lady from the North that settled in the South. Imagine that. And, Flank IS the best cut of beef in my opinion. Tender, juicy, flavorful, and charred on the outside! Yuuuum!

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19. Posted by ideamtn on Thu, Jun 11, 2009, 2:05 pm PDT

I need meat that tastes butter-tender (don't tell me to eat butter, dudes and dudettes:--) so I'll take a dry aged filet mignon any day. Of course, finding dry aged in VA. isn't easy -- gotta get back to TX! Andrew J, loved the comment about library/ice cream comment ...there but by the grace of God go I!

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20. Posted by ideamtn on Thu, Jun 11, 2009, 2:05 pm PDT

I need meat that tastes butter-tender (don't tell me to eat butter, dudes and dudettes:--) so I'll take a dry aged filet mignon any day. Of course, finding dry aged in VA. isn't easy -- gotta get back to TX! Andrew J, loved the comment about library/ice cream comment ...there but by the grace of God go I!

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21. Posted by bernerlove on Thu, Jun 11, 2009, 2:11 pm PDT

Can't find HANGAR steak or Skirt Steak in the meat case of grocery stores. Maybe if you have an old fashioned butcher shop in your town ? Where does this man live ?? I like my steak tender and rare.....nothing on it but a bit of garlic salt or a dash of teriyaki sauce.

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22. Posted by felton w on Thu, Jun 11, 2009, 2:13 pm PDT

if it's dead Ican ert it but no salt please

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23. Posted by felton w on Thu, Jun 11, 2009, 2:15 pm PDT

best ice cream rum rasin,a dash of rum

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24. Posted by meatman7579 on Thu, Jun 11, 2009, 2:28 pm PDT

top sirloin is another good cut and can be used for many purposes,i.e. fajitas,ke-bobs...

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25. Posted by goedert34 on Thu, Jun 11, 2009, 2:41 pm PDT

Delmonicos Steaks are best to grill yummmmmmmmmmmmmy

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26. Posted by texaspressure2000 on Thu, Jun 11, 2009, 2:55 pm PDT

this guy doesn't know where a strip steak is on the cow its not part of the tenderloin ,t-bone or porterhouse in fact a porterhouse has the tender still attached the t-bone does not.

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27. Posted by viktims2001 on Thu, Jun 11, 2009, 2:59 pm PDT

Ed is an idiot. Never never never ever marinate a quality cut of beef like ribeye. It's tender & flavorful enough, his mention of marbling tells you that, & needs no marinade. Season a little, grill & just enjoy the beef flavor. A good marinade is fine for a tough cut of meat. But that's it. Don't fall for commercials that allow you to ruin a fine piece of meat. And remember, that steer died for your consumption pleasure, don't overcook the meat.

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28. Posted by James A on Thu, Jun 11, 2009, 3:23 pm PDT

Steaks are a delicate thing and should be treated as such. Well done should not exist. That takes away from natural flavors of the meat itself. Tougher meats should be marinaded to tenderize the meat so not to be so hard to chew. Show me a Yank that can cook a steak and I'll show you a Southerner that can do it better. If I have to add A-1 or Heinz to a steak that means someone screwed up.

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29. Posted by cpass4 on Thu, Jun 11, 2009, 4:02 pm PDT

The best vanilla ice cream, outside of home made, is Cascadian Farm. This is an organic icecream that has the powerful vanilla flavor of Hagan Daz but is much more rich and creamer. The butterfat content must be very high, this ice cream when melted will lighten your cup of coffee as well as light cream. All natural, no fillers,stabilizers, of any kind.

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30. Posted by Suzanne on Thu, Jun 11, 2009, 4:19 pm PDT

Try doing your rib-eye or skirt steak lightly salted with Kosher salt only, nothing else, and cook rare to med rare for best texture and flavor. This is the method used in Argentina according to my ex-husband who was born and raised in Cordoba.

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