Originally Posted by
10Pups
5 minutes max heat each side to sear in the juices. Depends on the type and thickness of the steak after that but usually on low until done to whoever's eattin' its liking. Some salt and cayenne pepper is all I want on it. I like the taste of the meat. I will pass you the catsup but don't eat it in front of me please :<0)
The important part is the meat. Now I have THE recipe for that. Get your cattle at around 250 to 300 pounds. This way all 3 stomachs have developed and it's no hassle to raise them after that. They should be around a year old at this point. All you have to do is keep them in a pen big enough to keep clean with a tractor. Float water is best just make sure any over flow goes outside the pen. Then cut a 55 gallon plastic drum in half and make 2 feeders. Keep 1 full of 4way grain. In the other, feed a flake of hay per animal twice a day. Let sit until around 5 to 6oo pounds. This may take 8 to 10 months depending on breed, weather, and how much you let them run. My favorite breeds are a brama mix or black angus. I have done good with dairy steers and they are cheaper if you live hear one. When the killer comes you should already have your cut sheet made out. I would through the flank steak on the grill that day while it's still shaking. Then you tell the butcher you want a 30 day age and wait. Now your porter house and t-bones you will want at least an inch thick. The reason is they will come looking like pork chops. Yeah that small. The t-bone will have no long blade of bone coming off the T and there will be NO fat. You won't need a knife to cut it and it will almost melt in your mouth. The cost of feed has gone up since i last did this but the beef then ran me near $2.25 a pound wrapped. The taste and consistency priceless. Gentleman, I don't care how you season it or cook it, if you haven't had your beef grown this way. You are missing the whole point.
