I'm still on the midnight ride. This is awesome.

took advantage of the four hour window of 10% chance of rain to ride to church. gloomy, but got my fix.

The hair is obviously weighing him down (and not very aero).

today im planning to use some pto to go w my gf and visit humboldt for a week in may for the first time since i graduated in dec 2010.

gonna do some hardcore road rides, climb some redwood trees, toss the frisbee at the beach/explore rocky coastlines, and drink local brews + get stoned at night :D

my best friend from high school still lives up there (because of the local economy :lol:), and my old roomate (cat1/Men's A) is moving on in June.

I can't wait to get up there and have a blast on and off the bike.

Today, I cooked a steak and realized part-way through cooking it that I'm out of steak sauce. :(

If you do it right, you don't need steak sauce.

throw some butter on it and thats all you need.
today i woke up and remembered i have a flat tire and dont get paid till tonight.. sigh i have to ride the bus.
i seriously need to buy a co2 kit and extra tubes.

I buy cheap steaks and overcook them; I don't do it right. :lol:

I got through it by melting some bleu cheese crumbles on top.

What others said. A little butter, I like to use salt and pepper.

Whatever you do, don't overcook it. Nice and slow. High heat will ruin your meat :(

yep, you will burn the outside and overcook the middle, a little salt pper and butter even on a cheap steak if you cook it right and it can still taste good

I just started cooking steaks a month or so ago. I like them medium-well and can do medium from time to time. I always check it, see that it's still a little pink for me, and put it back in for a couple minutes, and it always seems to end up overcooked.

This morning I did a ride. I'm feeling so strong up the hills, going to keep it going and going.

Closing out the week with 228 miles and 15,079ft climbed. Last week was 200 miles and 12,000ft climbed.

Some photos :

https://fbcdn-sphotos-a.akamaihd.net...94956703_n.jpg

https://fbcdn-sphotos-a.akamaihd.net...41958937_n.jpg

http://app.strava.com/rides/7178956


Just a perfect day... You made me forget myself...

Those are some awesome photos.

I'd have to travel 6+ hours to find hills/mountains like that and even then, they wouldn't be that cool. Jealous.

Don't be afraid of a little pink. Cook it slowly and even medium will taste good. Remember your steak is still cooking after you take it off the grill / out of the oven etc.

a steak will continue to cook for a few minutes after you pull it out, so you can cook it to medium and let it sit a minute and if its still not quite done to your tastes stick it back in for maybe another minute.

I didn't know that, actually. Thanks guys!

My mom always cooked for me, but never taught me how to, so aside from pasta and simple stuff, cooking for myself has been kind of a crash course(my girlfriend can attest to that):lol:.

You will hate me when I tell you this one is 2 miles away from my apartment, in SF of all places. It's my main training route.

That's amazing. Good for you, man.

Starting temperature is the most important thing. If that steak isn't room temperature when you put it on the heat, you'll **** it up every time. I like to season mine with salt and pepper about a half hour before they go on the heat. Then I cook it over medium heat with olive oil or butter, like 6-7 mins per side. I use a cast iron pan for more even, predictable pan temps. Take it off the heat, put it on a plate and tent it with foil for like another 10 minutes. Then I slice and pour the juices from the plate back over it.

If you're just starting out, you might want to invest in a probe thermometer. It makes cooking in general much less scary (just don't poke the food too often as you cook it).

BFSSFG Cooking Tips 101: Steak

So you're just cooking it on a skillet on the stove top? I've been cooking them straight from the fridge(never knew it should be room temp first), and I generally sear them on a skillet(3 min per side), and then put them on a broiler pan in the oven for 4-5 min per side on broil. I'll try your method next time.

Yep, I don't mess with the oven at all when I'm cooking a steak. A cast iron pan on a burner will do the same job.

Heck yea... I would say room temperature applies to meat in general. You can mess up chicken, fish, etc. etc. if you cook from frozen.

I never cook from frozen, just from the fridge. About how long does it take for a steak to get to room temp from the fridge?

Today I am editing pictures from the Sea Otter classic. Need your guys' opinion.

Edit style 1:
http://i.imgur.com/TfN5u.jpg

OR

Edit style2:
http://i.imgur.com/p0b7j.jpg

I'm leaning towards edit style 2 myself.

I dig style 2.