Most masters of karate will not attempt to chop a hot grill. It is much safer to use a cleaver as they do at Benihana.
Depends on how well you want it cooked, but medium rare is approx. five minutes per side.
I'd say on a hot grill, about 4-5 minutes on each side.
There are many variables to consider when grilling a steak. The temperature of the grill is the biggest. It is best to practice using a good meat thermometer. You are probably going to take ten to fifteen minutes a side on medium heat. The meat will be firm to the touch.
there are no such things as jujitsu karate
Sear the steak (about ten seconds on each side) to start with, then 10 minutes on one side and 5 minutes on the other.
Three to five minutes on each side for a thin cut over a very hot grill will normally get you about a medium. There are many variables to consider. The temperature of the grill and the thickness of the steak are the two biggest. It is best to practice using a good meat thermometer and learn the 'feel' of a steak cooked the way you like it.
Let the steak reach room temps for about 30 minutes before throwing on the grill. Grill for 2 minutes, turn 1/4 of the way for a crosshatch, grill for another 1:30 Turn over and grill for 3 minutes. Let rest while covered with foil for 10 minutes.
Purchase two thick pork chops (Patti's famous ones are 2" thick) and coat them liberally with Lowry's Seasoned Salt on both sides. Refrigerate overnight. When ready to cook, microwave (yes, microwave) them on each side for 2-3 minutes. If you have smaller pork chops, adjust the microwave time. Prepare your grill to medium high heat. Place each chop on grill, and cook about 10 minutes per side (again, adjusting the time for smaller pork chops). While cooking, prepare sauce using 1/2 stick softened butter, and 1/2 tsp each of Lowry's, cracked pepper, and worchestershire or soy sauce. You can baste them the last minute or two of cooking, but don't let the butter burn. Take them off the grill and give them a good coating of butter sauce. Tent with foil and let rest 8-10 minutes. Enjoy!
You would find the listings in many of the karate histories. The book Okinawan Karate: Teachers, Styles and Secret Techniques by Mark Bishop provides hundreds of senior practitioners and their lineage.
First of all the thing that we call "sport karate" is NOT karate at all. Because all they do there is wear those gloves and punch each other in order to win medals. They destroy the whole philosophy that karate has. They turn a martial art into a useless sport.
Filet are usually cut pretty thick. There are many variables to consider. The temperature of the grill and the thickness of the steak are the two biggest. And the desired degree of cooking is important. Five to eight minutes on each side for a filet cut over a very hot grill will normally get you about a medium. It is best to practice using a good meat thermometer and learn the 'feel' of a steak cooked the way you like it.
I dont think so