Steak

[Hmm]

Just thought you should know.

http://img259.imageshack.us/img259/3488/steakwr8.jpg

Plus I just wanted to make your mouth water. :drool:

Also, feel free to share the method you like to cook your steak best, favorite cuts, seasonings, marinades, sauces, etc.

[ceecee]

I'll use a porterhouse for example but it depends very much on the cut of beef as to what I do to prep it.

I grill but more often I use a very well seasoned cast iron pan. The pan is always oiled when I put it away so I simply heat it on high until it is smoking. I add a little butter and let it brown a bit.

I lay the steak in the pan, making sure the surface is flat against the pan. I don't move it for 4 minutes. Then flip and do the same to the other side. Remove from the pan and let sit for a few minutes. Inhale.

That's it. Blue rare to rare.

[Rajah]

I'm a fan of ribeyes. Not the healthiest, but definitely the juiciest cut.

I like to grill it. First, rub it down with oil then create a steak seasoning crust. My favorite is actually a pretty cheap seasoning but I've only seen it in Texas. It's Bolners Fiesta Brand Texas steak seasoning. Maybe two or three bucks for a huge bottle. Awesome stuff.

I don't have a grill here in Florida, so I'm content to just broil it. Not nearly as good, but it'll do in a pinch. I'll often sear it quickly on my grill pan then throw that under the broiler.

I also like to tent the steaks and let them rest a bit while I finish making any side dishes. I will often create a compound butter, using Plugra butter and whatever herbs or spices I want. Soften the butter, mix in the herbs, then let the mixture melt over the steak.

[prplchknz]

I love steak especially medium rare. though I'm no expert on cuts I usually get the smallest size at a resteraunt and I can't even eat all of that along with the bread and the soup and baked potato (loaded naturally). I just ate and I really want a steak now. curse you and your photo.

[kyuuei]

Definitely the meat has to be tender for me. Chewy steak is like that scene on the Matrix where you saw a titty shot, and then Reeve's Mr. Yuck Face qualifying ass right afterwards. I like anywhere between medium-rare to medium-well.

I like the meat to be marinated overnight, I use a variety of things but seeing as how I tend to cook steak and use leftovers for fajita meat I favor cilantro lime marinades.

I use a cheap brand of seasoning too called Uncle Kracker's somethingorother. I recognize the bottle lol. It tastes good on a variety of meats.

Light A-1 sauce usually covers up any bad cooking, but if it's made right I don't need any sauce at all.

Also, for those who have H.E.B. in their areas, that pre-marinated and seasoned fajita meat rocks. Both the chicken and steak kinds were awesome and easy to cook.

[spirilis]

Medium, usually. NY strip is my favorite, cooked with some old bay + grill mates (montreal steak) on both sides. Sometimes I experiment with paprika, or cinnamon.

The best way to cook it, which I don't do often (since I rarely buy wine), is in an iron skillet with a little bit of wine (sweet wine even better), cooking the resulting wine+juices after the steak's been removed so that it forms a syrupy sauce. No A1 required there.
Once when I was *really* bored (and feeling adventuresome) I tried grapefruit juice instead of wine, cooking it likewise to thicken the sauce. The resulting sauce was really mild but surprisingly delicious.

[Bella]

I don't eat meat very often, but when I do it should be well done.

[Jack Flak]

Chicago Rare pls.

[Winz]

:drool:

[AwesomeCakes]

Steak is just awesome. Rare to medium rare depending on the cut. I've found that I like how it cooks in the broiler of a gas stove, or the toaster oven believe it or not. Just the meat. No sauce. Salt and pepper. Pepper maybe.

[EvanTheClown]

Medium ftw. Steak is my favorite food. Followed shortly by other variants of beef. I'm a Texas boy.

[Lateralus]

Rare to medium, depending on how much I trust the restaurant to not be infested with e-coli. I probably won't ever try blue rare. I don't want my food talking back to me.

[scantilyclad]

i like my steak well done. If there is any pink at all, i will not eat it. I'd rather it be burned than pink.
I usually order sirloin i like it with sauteed mushrooms. yum yum.

[Anja]

Cut in 1" cubes and marinate in a little olive oil, balsamic vinegar and Johnny's Dock meat seasoning.

Thread on skewers with mushrooms, green peppers, cherry tomatoes and onions. Grill to charred on outside, pink on inside. Over a bed of coals with some mesquite chips.

Serve on wild rice with a tossed salad.

[ajblaise]

I slightly prefer to tear my steak right off the cow and eat it in front of him, until the farmer chases me away.

[EffEmDoubleyou]

A whole thread devoted entirely to steak. Hmm, you've outdone yourself!

My favorite is porterhouse, because it has the best of both worlds, a beefy strip and a tender filet. I like to rub it with olive oil, kosher salt, and pepper, and then sear it on both sides and finish in the oven for a few minutes until it's medium. And then smother it in caramelized onions.

YUM.

[prplchknz]

I think I know what I'm going to request for my birthday meal.

[whatever]

bottom sirloin, soaked overnight in beer, garlic and salt and then cooked medium, with the outside charred :wubbie:

got used to the cut and the marinade in Brazil... one of the best places on earth for steak!

[Hmm]

Rare to medium, depending on how much I trust the restaurant to not be infested with e-coli. I probably won't ever try blue rare. I don't want my food talking back to me.

I get these thoughts too whenever I order steak, but somehow I don't get them when I order carpaccio, which I love. Strange. :huh:

[runvardh]

22 oz. New York Strip, medium rare with some nice spices. I moved to Cow Town, Alberta with this as one of my reasons. :drool: :D

[Hmm]

All those who want some steak now after reading this thread raise your hand. :hi:

[runvardh]

Fuck wanting, I'm headed to Nick's after aikido!

[kelric]

i like my steak well done. If there is any pink at all, i will not eat it. I'd rather it be burned than pink.
I usually order sirloin i like it with sauteed mushrooms. yum yum.

I'm not much of a steak-eater, but I completely agree with Scanty. I once get an extraordinarily nasty look from a server at a steakhouse when I sent back a fillet to have it cooked more. I sliced it in half so that it could get cooked thoroughly :D.

[Geoff]

I bought some supposedly quality "frying steak" last week. It was.. chewy and crappy. Basically it wasn't fit to grill.

So I cut it into squares, sauteed it with onions and shallots, some coconut milk, lime juice, and thai curry paste, then crockpotted it for about 5 hours. It was melt in the mouth dreamy with thai jasmine rice.

(at least I like my steak different!)

[pure_mercury]

How about a chateaubriand for two? Or a medium rare Wagyu strip. :yes:

[Anja]

A question from fly-over country, Pure. What the heck is wagyu?

Sounds like tail. Hee.

[pure_mercury]

A question from fly-over country, Pure. What the heck is wagyu?

Sounds like tail. Hee.

Wagyu - Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Wagyu)

Kobe is one of the forms of Wagyu beef. All of them are out of this world. I get steaks medium a lot of the time (especially at steakhouses, where rare is often actually blue rare), but anything over rare or medium rare with Wagyu is just a waste. It's so buttery and tender.

[Anja]

Kobe, I know. Beer-fed , massaged bovines!

Wagyu, huh?

[Midget]

Medium rare, please! :)

[ThatGirl]

here is what you do,


You get a at least an eight ounce tenderloin. Don't be shy about the price, trust me you get more meat for your money.

Don't marinate it, that just takes all the flavor of the meat away.

Heat .......


Wait a min, I have had truckers tell me I made the best steak they ever had. Not giving that away.

But I love beef, makes me giddy.


Yay for red meat!