manly man tips. .. this is so manly that my laptop started lifting manly man tips this is so that my laptop started lifting
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#7 - notanegro
Reply +354
(04/06/2013) [-]
this is so manly that my laptop started lifting
#84 to #7 - anon
Reply 0
(04/07/2013) [-]
nice comment I smiled!!
#166 to #84 - frysandaburger
Reply +11
(04/07/2013) [-]
Men don't smile... they smirk underneath their mustaches.
Men don't smile... they smirk underneath their mustaches.
#173 to #166 - anon
Reply 0
(04/07/2013) [-]
nice comment I smirked underneath my mustache!
#383 to #7 - anon
Reply 0
(04/07/2013) [-]
That was just your erection.
#458 to #7 - stijnverheye
Reply +6
(04/07/2013) [-]
#9 - europeanswallow
Reply +140
(04/06/2013) [-]
Couple things:

-Extra Virgin Olive Oil is the same as regular olive oil except that when they press a fresh batch of Olives, the first few (virgin) presses give it a slightly different flavor. It's doesn't make much of a difference when you cook with it, but it's generally used for cold foods like salad dressings, antipastos, etc.

-ONLY TURN YOUR STEAK ONCE. If you keep flipping it, that bitch is gonna get dry.

-Resting really should be about 7-10 minutes

-If you cook your steak past medium rare you may as well eat a shoe. The FDA and USDA are very good about making sure food is pure, so there is no reason to incinerate your steak. Overcooking steak takes the natural flavors out of it

-Protip: If your cooking your steak rare (like you should be) put some Olive Oil in a spray bottle and spray a little bit of it on the grill while it's cooking, this will add flavor as well as makes the flames higher, charring the outside and keeping the inside nice and tender

-Never use charcoal, the outer layer of your steak will literally be ash. Propane is clean and almost has no taste, so your steaks flavor will shine through

Sauce: My dad is a graduate of the Culinary Institute of America and is an executive chef at a 4 star restaurant
#35 to #9 - anon
Reply 0
(04/06/2013) [-]
I disagree about the charcoal.
#78 to #9 - anon
Reply 0
(04/07/2013) [-]
bull ****, turn it alot on the highest heat, makes it juicier
#317 to #78 - anon
Reply 0
(04/07/2013) [-]
Amen brother
#118 to #9 - anon
Reply 0
(04/07/2013) [-]
"-Extra Virgin Olive Oil is the same as regular olive oil except that when they press a fresh batch of Olives, the first few (virgin) presses give it a slightly different flavor. It's doesn't make much of a difference when you cook with it, but it's generally used for cold foods like salad dressings, antipastos, etc."

Actually it does since extra virgin oil has a lot lower smoking point. That is why it's not recommended for frying.
#251 to #9 - anon
Reply 0
(04/07/2013) [-]
No need to promote Propane, Hank.

You just need to get a proper grill to prevent the ashes from covering your steak. The grill should be deep enough, and the charcoal hot enough that it cooks without touching the steak. Also, keep it away from the wind.

Propane is more dangerous, and it's high-tech. Charcoal is just wood, the way nature intended for us to make fire.
#498 to #9 - aneggyegg
Reply +1
(04/07/2013) [-]
Never heard of the "My dad is a graduate of the Culinary Institute of America and is an executive chef at a 4 star restaurant" Sauce...

How does it taste?
#121 to #9 - chiktikkavaspaus
Reply +2
(04/07/2013) [-]
I love the flavor and smell that Charcoal gives the steak though. If you know how to properly run a charcoal grill, that is.
#225 to #9 - tittylovin
+11
has deleted their comment [-]
#272 to #9 - rokkarokkaali
Reply +2
(04/07/2013) [-]
>using propane
>not burning wood and leaving the hot parts to cook the food
Real men cut the wood down from the nearest tree and cook with that.
#280 to #9 - Ranpu Dentro ONLINE
Reply +2
(04/07/2013) [-]
Well done made correctly will not be 'like a shoe'. Plus there are people, like myself, who enjoy a good steak but unfortunately red undercooked meat causes major stomach issues to occur.
#391 to #9 - Cloudlessewe
Reply +2
(04/07/2013) [-]
"Sauce"... I see what you did there
#183 to #9 - isolotop
Reply +3
(04/07/2013) [-]
My family's used a charcoal barbeque since i can remember, whenever we use the propane one there's less flavour in the steak. Also spices are good unlike what op says.... ever had a steak with nothing but salt on it, it lacks flavour sure the meat itself has good taste but there's nothing to accentuate that
#256 to #183 - anon
Reply 0
(04/07/2013) [-]
You're probably not getting the right kind of steak. I personally don't even add pepper. Just salt. It's the way God intended.
#492 to #256 - isolotop
Reply 0
(04/07/2013) [-]
we only buy top quality..... ribeye, fillet mingion, striploin, i've had just about every cut of steak
#91 to #9 - BIGSEXYISBACKAGAIN
Reply +6
(04/07/2013) [-]
**** propane. Charcoal imparts a great, non-overpowering taste to the steak and definitely does not turn the outside of the steak to ash. You must not have a lot of experience with a charcoal grill.
**** propane. Charcoal imparts a great, non-overpowering taste to the steak and definitely does not turn the outside of the steak to ash. You must not have a lot of experience with a charcoal grill.
#102 to #91 - anon
Reply 0
(04/07/2013) [-]
i like charcoal grills 10 times better than propane
#33 to #9 - blarto
Reply +7
(04/06/2013) [-]
You shouldn't use extra virgin olive oil when grilling. It has a very low smoke point (temperature when the oil starts burning) which is around 375 degrees. Not only will you taste a slight burnt flavor, the delicate flavors of your expensive EV olive oil will be completely lost. It's better to use regular olive oil (470 degrees) or clarified butter (480 degrees).
#51 to #33 - europeanswallow
Reply +2
(04/06/2013) [-]
That's what I was trying to say, sorry if that wasn't clear
#57 to #51 - blarto
Reply +1
(04/07/2013) [-]
It's all cool.
It's all cool.
#395 to #33 - anon
Reply 0
(04/07/2013) [-]
Might also point out that Extra Virgin, Virgin, and Regular Olive oils also become carcinogenic once they exceed their smoke points. Spraying this **** on naked flames or using in High-Heat cooking is really bad for your health.

Oils that are better for this type of thing are peanut, canola, sunflower, and coconut butter, have much better flashpoints and are better suited to high-temp cooking.
#112 to #9 - danniegurl
Reply -1
(04/07/2013) [-]
I just don't like seeing the red because it makes me feel like I'm eating raw meat.
It's a mental thing.
But it's not so bad that if my steak was underdone that I'd send it back.
#399 to #112 - anon
Reply 0
(04/07/2013) [-]
You eat raw dick.

So eat red meat.
#531 to #399 - danniegurl
Reply 0
(04/07/2013) [-]
um, no.
i never have.
#20 to #9 - treydogg
Reply -3
(04/06/2013) [-]
I hate charcoal.
#240 to #9 - dorklordrises
Reply +2
(04/07/2013) [-]
That thing about flipping the steak only once is a myth. It cooks better if you flip it often. I can find the science on it if you'd like
#316 to #240 - dorklordrises
Reply +1
(04/07/2013) [-]
aht.seriouseats.com/archives/2010/02/the-burger-lab-how-many-times-should -you-flip-a-burger-while-cooking.html?ref=search

Written about burgers but applies to steak
#13 to #9 - gewehr
Reply +225
(04/06/2013) [-]
Don't use charcoal only use propane.... We know it's you Hank
#52 to #13 - europeanswallow
Reply +24
(04/07/2013) [-]
Taste the meat, not the heat
#314 to #13 - bothemastaofall
Reply -1
(04/07/2013) [-]
What's up with all these blue names?
#50 to #13 - whateveridontneed
Reply -4
(04/06/2013) [-]
I don't get the joke...
#53 to #50 - gewehr
Reply +10
(04/07/2013) [-]
Maybe this will explain
#476 to #50 - screamingdemon
Reply 0
(04/07/2013) [-]
you definitely deserved to get thumbed down for not getting a joke...
#86 - vegetatheprince
Reply +58
(04/07/2013) [-]
As a steak enjoy-er, I would say that there is nothing un-manly to having different seasonings on your steak. It's like having different kinds of pasta, you wouldn't eat only spaghetti forever, when there are so many different kinds.
#97 to #86 - kwanzalord
Reply 0
(04/07/2013) [-]
I think the creator of this meant:

Don't over season it. Simple is the best, it brings out the flavor of the meat and doesn't bombard it with seasonings that hide the meat's flavor.

#246 to #86 - mrcocoabeans
Reply 0
(04/07/2013) [-]
yes but when it comes to pasta... trying different pastas is fine because you're focus point is on the pasta itself... when it comes to steak you're main focus would be the flavour of the steak... you can by all mean try different steaks... you wouldn't eat pork all your life. but adding seasonings would be like changing that pasta sauce which is kind of necessary for pasta since pasta doesn't really have its own taste in the first place (if you were talking about the pasta sauces... disregard what i just said)
i myself am a steak lover too
#275 to #86 - anon
Reply 0
(04/07/2013) [-]
**** You Spaghetti Rules!
#310 to #86 - fannypack
Reply 0
(04/07/2013) [-]
Who said spaghetti is manly pasta? Penne is the spaghetti of men
#564 to #310 - Kalas
Reply 0
(07/17/2014) [-]
It's funny because "Pene" (With just one "n") means penis in spanish.
#527 to #86 - EdwardNigma
Reply 0
(04/07/2013) [-]
Spaghetti is my favourite but **** me, I love all pasta, for they are all my children.
#101 to #86 - dildoes
Reply +5
(04/07/2013) [-]
**** SPAGHETTI
FARFALLONI IS THE ONLY PASTA THAT WILL EVER HAVE THE PLEASURE OF BEING DIGESTED BY MY TUBES.
#352 to #101 - waaw
Reply +2
(04/07/2013) [-]
Rotini4ever
#461 to #352 - skullzero
Reply +1
(04/07/2013) [-]
Tortellini master race
#146 to #101 - anon
Reply 0
(04/07/2013) [-]
Tubes? I just got a horrible picture in my mind.
#195 - hahdumbbirch
Reply +19
(04/07/2013) [-]
if you are a real manly man you will use coal instead of propane, coal has this property where it adds an extra smoky flavor, where as propane just cooks it. pity.
#198 to #195 - angelusprimus
Reply -1
(04/07/2013) [-]
And you will cook it on the heat after fire dies, that way heat penetrates the steak properly and it does not turn to coal on the outside while middle is still cold :D
#290 to #195 - michaeldemoin
Reply 0
(04/07/2013) [-]
coal? i'm sure you mean charcoal, if not then you're a nut!
#297 to #195 - LocoJoe
Reply +1
(04/07/2013) [-]
I prefer wood.
#298 to #297 - LocoJoe
Reply +1
(04/07/2013) [-]
#299 to #298 - LocoJoe
Reply +1
(04/07/2013) [-]
#300 to #299 - LocoJoe
Reply +1
(04/07/2013) [-]
#457 to #195 - papairish
Reply +2
(04/07/2013) [-]
>'just cooks it'
Cause that is the complete opposite of what i wanted to happen...
#206 to #195 - beardgasm
Reply +28
(04/07/2013) [-]
HWAT?
#26 - appleyjack **User deleted account**
+21
has deleted their comment [-]
#27 to #26 - appleyjack **User deleted account**
+5
has deleted their comment [-]
#3 - emptypotatosack
Reply +19
(04/06/2013) [-]
adding oil to a steak is just as wrong as adding any bbq sauce or steak sauce
#40 to #3 - daleoo
Reply +9
(04/06/2013) [-]
Agreed, steak should cook in it's own juices, or, when available, the tears of a thousand vegans.
#144 to #40 - giguelingueling
Reply 0
(04/07/2013) [-]
>implying that anything related to vegan should come close to this godly food
#113 to #40 - emptypotatosack
Reply 0
(04/07/2013) [-]
agreed mostly with the vegan tears part
#390 - ugabz
Reply +15
(04/07/2013) [-]
#114 - suddenlypotatoes
Reply +14
(04/07/2013) [-]
**** you, A1 sauce is amazing
**** you, A1 sauce is amazing
#74 - crafty badger
Reply +14
(04/07/2013) [-]
**** charcoal use woods. You get those lovely carcinogens that taste like heaven, not that ask from charcoal. Finally it's my opinion that you should never salt the steak when your resting it on the counter before cooking it. Salt pulls moisture, i.e. blood out of the meat and to the surface where it is evaporated the second you start cooking. Salt and pepper only JUST before cooking. You dont use olive oil on a high temp meat preparation because olive oil has a low smoke temp. meaning it tastes burnt and bitter. Use rape seed or grape seed oil. Don't put the oil on the steak rub it on your grill bars before cooking. When you cook the steak it will release naturally from the grill when it's gotten enough maillard reaction. meaning if your trying to pry it off the bars then it aint done and you need to stop.flip it once and cook it to 110 for a striploin, 108 for a ribeye, and 113 for a chop. The heat in the meat continues to cook it after you remove it from the grill. Rest it for about 10 minutes and eat.

If you want it to be richer then make a compound butter... really easy room temp butter, mash in finely chopped herbs and like 1 shallot roll it into a log and freeze it. When you want some butter-lovin cut off a chip of it and top that bitch off when it's resting.

Source: 11 years high end kitchen experience / top of my class at the Culinary inst. of amurica.
#90 to #74 - hydrosbro
Reply 0
(04/07/2013) [-]
This sounds dumb, but rub the grill with oil WHILE it's on? Or before you turn it on?
#105 to #90 - crafty badger
Reply 0
(04/07/2013) [-]
while it's on. Get it ripping hot and use some tongs to hold a paper towel you dipped in oil to rub the grill bars.
#108 to #105 - hydrosbro
Reply 0
(04/07/2013) [-]
Thanks
#230 to #74 - anon
Reply 0
(04/07/2013) [-]
>Use rape seed or grape seed oil.
>Use rape seed
>rape seed

wat
#126 to #74 - partnerintroll
Reply +2
(04/07/2013) [-]
... are you europeanswallow 's father?
#547 to #126 - europeanswallow
Reply 0
(04/07/2013) [-]
he isn't
#209 to #126 - Haiku
Reply 0
(04/07/2013) [-]
I just want you to know, I appreciated you. Funniest comment I've seen today.
#456 - honkitonk
Reply +13
(04/07/2013) [-]
i like this, there is just one small but grave mistake. you dont put ******* pepper on the steak before you give it the kiss of the flame. the pepper just burns away and leaves burnt ash on the steak. any professional can tell you that.
i like this, there is just one small but grave mistake. you dont put ******* pepper on the steak before you give it the kiss of the flame. the pepper just burns away and leaves burnt ash on the steak. any professional can tell you that.
#462 to #456 - prettypalmtrees
Reply 0
(04/07/2013) [-]
so do you add the pepper after you take it off the grill or while its on the grill?
#467 to #462 - honkitonk
Reply +2
(04/07/2013) [-]
after it has the desired texture, take it off the grill and then add the pepper.
#468 to #467 - prettypalmtrees
Reply 0
(04/07/2013) [-]
thanks :)