Neil Patrick Harris Quotes

With us, it's a very specific audience. If you like steak, this is it for you.

A steak needs fat to taste great.

Me, I love a steak.

I make a very good steak.

I really like steak.

I like my dry-aged steaks.

My favorite animal is steak.

I sold steaks over the phone in Omaha, Nebraska. Marbling, fantastic. That's what makes a great steak; a lot of people don't know.

I'm a filet guy, so I like steak.

I like tuna when there's a definite streak of deep pink in the middle, medium rare so to speak, and it comes out best when it's not cut too thick.

People love steak all over the United States.

When you make burgers, it's good to let them rest for a bit.

Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get.

For me, 30 days, it's already pretty good for ribeye or sirloin on the bone. I like my meat grass-fed and juicy. The French never age their meat more than two or three weeks.

Everything tastes better with butter. Meat that has fat in it is tender in a certain way, flavorful in a certain way. It's hard to deny the flavor quotient there.

I think steak is the ultimate comfort food, and if you're going out for one, that isn't the time to scrimp on calories or quality.

I'm not a big steak guy.

The shape of the meat and the taste of it starting from the top down is a part of me. All of my feelings are coming from inside of the meat down to when I put the salt onto the meat.

Usually, turkey burger recipes result in something so lifeless and tasteless that drowning one in ketchup (that most perfect and delicious of condiments) doesn't help much. Part of the problem is calling this food a 'burger' at all, because it's never going to satisfy the way juicy, salty, medium-rare beef will.

At the end of the day, yes. It's all about the marbling and maybe a few other things along the way. But intramuscular fat, that's where you get a lot of flavor. Fat carries the flavor but in the last 50 years it's been bred out of pigs. When American chicken exploded in the 70's and became such a huge commodity, it took away pork sales. The pork industry suffered and had to change.

The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it perfect for grilling.

When I'm in a restaurant, I don't eat red meat. It doesn't taste like anything. But if a friend of mine is grilling stuff at his house, its almost always great.

If you are working with high quality products, you can elevate the flavors more by cooking it at a low temperature than you can by searing it.