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The Water Cooler
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Steak........
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<blockquote data-quote="tweetr" data-source="post: 1500823" data-attributes="member: 5183"><p>Yep, home-done is the best steak. We start with a custom, nicely aged cut from Bill Kamp on north Western in OKC. Ribeye or KC Strip 1.5 inches thick, sirloin for the kids. Marinate lightly in soy sauce with a rub of fresh pressed garlic and black pepper. Just ten minutes or so, not long enough to overpower the beef flavor. Grill hot over peach wood for a lightly sweet smoky flavor. About 5 minutes per side for 1.5 inches done just on the rare side of medium. Tent under aluminum foil ten minutes or so for even cooking and best flavor. Serve smothered with baby portabella mushrooms sauteed in butter and cognac, the usual side dishes, and accompanied by a full-bodied cabernet.</p><p></p><p>Mm, sounds so good I'll have to grill in the warm weather this week! Even though we live in Tulsa now we still pick up Kamp's steaks when we visit OKC. Haven't yet found a butcher here to match. We are planning an OKC trip this week . . .</p></blockquote><p></p>
[QUOTE="tweetr, post: 1500823, member: 5183"] Yep, home-done is the best steak. We start with a custom, nicely aged cut from Bill Kamp on north Western in OKC. Ribeye or KC Strip 1.5 inches thick, sirloin for the kids. Marinate lightly in soy sauce with a rub of fresh pressed garlic and black pepper. Just ten minutes or so, not long enough to overpower the beef flavor. Grill hot over peach wood for a lightly sweet smoky flavor. About 5 minutes per side for 1.5 inches done just on the rare side of medium. Tent under aluminum foil ten minutes or so for even cooking and best flavor. Serve smothered with baby portabella mushrooms sauteed in butter and cognac, the usual side dishes, and accompanied by a full-bodied cabernet. Mm, sounds so good I'll have to grill in the warm weather this week! Even though we live in Tulsa now we still pick up Kamp's steaks when we visit OKC. Haven't yet found a butcher here to match. We are planning an OKC trip this week . . . [/QUOTE]
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