There is a reason I have capitalized REAL.
You can still have a compound butter with REAL butter. You just have to do it. I've done everything from oysters in a butter to @Bamabww and his honey.
The one time "Moo" is appropriate.
After the got married when we did go out to eat. When the food got to our table and it was in front of us, I would take my knife and stab her steak, tell her I saw it moving!
Garlic, salt, fresh cracked pepper. When I feel like something different I will grind coffee beans as fine as I can and mix a bit of brown sugar with it then rub on the ribeyes a bit before grilling. Chuckwagon steaks
That's different. But makes sense. It's about like a pan seared...I'd imagine the brown sugar makes a crispy coating and keeps the flavor/juices inside.
I'll use butter at times but if you find a steak with great marbling you don't need it imo. Filet always needs it.
Good movie line "How would you like your steak? Oh knock off its horns, wipe it's nasty ass and throw it on this plate" I can eat one like that but I prefer a good sear.
Yessir!!!!
Take my burgers medium, can't do rare there. It's pretty hard to get a real rare steak in most places, good steak houses are about the only spots who get it right in my experience, most are medium rare.
In both cases, it all depends on the meat in my view/experience. IE: I have several pounds of meat in the freezer for burgers. It's bison and ground sirloin. Medium rare with both...no worries.
A "haunt," as @It Takes Eleven would say. You look at the outside of this place and you probably wouldn't think about going in...but, the steaks. It is what it is. A bar. A saloon. A "red-neck" establishment; though no tank tops are allowed.
I just remembered.
I cook my burgers to medium well for the rest of my family but medium is really how I want mine. I like a mix of ground chuck 80/20 and the cheapest highest fat i can get usually 73/27. Cook them on the grill mostly but cast iron sometimes. Whichever way I want it really hot to get that outside crisp and keep the inside juicy. 1/3 lb is about the size, don't weigh or anything just usually get 3 per pound. Salt, lots of pepper, garlic, little soy, worcestershire, and beer then light mix.
I'm with you here. But, this goes back to the Bison. If I lay out a 1/3rd lb ... it'll be that when it's done. This is along the same lines as the reason I buy organic chicken. There's no water infused, so it cooks to size. Now, the ground sirloin? There's your gravy mix. The ground Wagyu I got...that'll be some gravy.
Never would've thought Jager for marinade. Haven't had any in probably 25 years and definitely don't want any. Never tried ground wagyu, is it worth it? I liked the Kobe we had in Japan but honestly it was just too fatty, just kind of melted. I like my steak too be tender but I do wanna know I'm eating meat. Had some 120 day dry aged over there as well. It was good but had kind of a mushroom funk to it.
I'll let you know about the ground Wagyu. I don't know yet. But, is there such a thing as bad Wagyu? It's ground? I will let you know.
That's the reason I go there. And I really don't do beaches.