favorite "category" of food

I think thai food is good.

Indian cuisine!

meat

true. Becoming a huge fan of Ribeye. About the only cut of steak that I have purchased in the last 2 years or so.

it is beautiful

word

slow down there pufter

i know you in-the-kitchen boys know all about the cheap cuts of meat

brisket, pork butt, tri-tip,,,,,oh boy, i better stop before i mess myself

i have a couple packs of deer meat in the freezer that i need to figure out what i'm going to do with,,,,,,

I hear you. they are all terrific. Lets not forget about beef shoulder roast, short ribs, pork tenderloin etc..

What I mean is that when I am in the mood for a steak -- it is Ribeye or bust.

Always been a NY strip kinda guy personally...over the Ribeye by a hair

Best way to pan fry steak (I like a 3/4 slice of boneless chuck steak for this).

Any frying pan that fits the steak... add salt all over the bottom of pan (use shaker for thin coating of salt)... make sure gas is on HIGH and pan is HOT.

Add steak and sprinkle some salt on top of steak.

Get that steak browned as much as you want.. but fast.

Flip steak and coat cooked side with lots of FINE GROUND pepper from a shaker... brown the other side to your liking just like the first side.

When steak is browned on both sides... flip again with pepper side now DOWN and lower gas on stove to very low (you are doing this to bring out juices from fat and meat). Add pepper now to the top side also.

When juices are out of steak to your liking... flip steak again and repeat for that side. (I'm usually still adding some pepper).

When steak juices are to your liking... Flip steak again and turn gas up to HIGH again.

You are now turning the juices, salt and pepper into a blackening for the steak and the water will begin to evaporate. BEFORE it all evaporates... flip steak again. Slide the steak around in the pan to coat it with all the blackened juices from the steak and pepper combination.

DON'T BURN THE STEAK OR THIS SAUCE... It should still be like a thickened steak sauce.

I am so efficent that I can cook a steak like this in a matter of minutes... and it is always fantastic.

You might need practice but once you get it down you will be happy that you tried it.

Like I said... I usually use that kind of chuck steak because it's inexpensive and it has just enough fat. I know how to cook it so well that it taste like expensive steak.

Once you master the skill... you can do multiple steak at the same time if you have a nice square pan and the steaks fit into it.

Enjoy... and let me know how it worked for you.

Ahh man how I love food but give me seafood anyday,I'll start off with about 24 steamed clams,then maybe 2 dozen raw.Keep bringing out some oysters on the half shell until I say stop and then bring me a shrimp cocktail.When I'm done with all of that,hold the scallops until I had a cigarette break,then bring those bad boys out.Make sure my Porterhouse is rare and put that 12 ounce lobster tail on my plate also.Maybe some ice-cream or cheesecake for dessert,then go home to nap or get laid.... whatever comes first.