Mr. Lake's New Orleans Forum

That's how I like them too -crispy crust and nice and red inside. We're doing filets to night and I hope they look just like that!
PS: isn't it somewhat unusual for you to be posing at 8 in the morning?

People think I sleep a lot but the truth is I'm often awake when most people are asleep and asleep while most people are awake. As for posting this morning, I just happen to be awake at a 'normal' time.

Pretty much like that. I know it's perfect if Spousal looks at it and says I can always send it back and have them cook it a little more.

Yes, marital schtick.

I like it on the rare side but I dont eat as much red meat as I used to. Dont know why, I used to crave red meat.

I don't cook red meat at home much, an occasional flank steak, about 3 minutes on each side is good. Rare-medium rare I guess. However Chef Jarod at La Boca cooks em, that's perfect to me.

I was curious about flank steak, I was going to buy some for my mongolian beef but it was $8 for a small piece, I didnt know it was a good cut of meat??

Lake, it's perfect! Usually, we broil or grill ours, but, I've been using a cast iron frying pan and want to try that. How did ya do it? I'm stupit, huh?

I'm pretty picky about steak and cannot eat it if it is over cooked. Pretty much like it your way.
I like them extremely rare. And charred on the outside. Looking at your picture, the left side is perfect. The right side has gone over the line just a tad into being too cooked for me.

Looks good!

Same here! One of the few places I could get my steaks the way I like them was Charlie's Steak House on Dryades Street. The old warped steak platters would come to the table popping and spitting and savvy regulars would hold their napkins up in front of them until the grease stopped sputtering so their clothes wouldn't get stained. I think Matt Dwyer is just about ready to reopen the place. I heard a rumor that Miss Dottye might help out a bit at first to see that Matt "gets it right".