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Title says it all. What kind of steak do you like, how do you like it seasoned, and cooked?
I just picked up a fairly lean (i only had to trim a little bit of fat) New York Strip from the local mart. I seasoned it with garlic, pepper, and sea salt, and fried it in oil olive until about medium. I cooked some broccoli along side of it and had a great dinner. I really can't justify spending 5.50 at subway anymore when I can eat such a meal for around $6.
Steak ought to be grilled, or seared if you can't grill it. Preferably semi-lean(ya, that's real specific, I know). Paprika, garlic, cumin. Perhaps melted pepper jack cheese depending on my mood.
medium rare. seasoned? BBQ sause all over it, a hint of garlic, grilled peppers next to it, and cant forget the fries.
mmmmmmmmmm
Burnt and plain.
Not at all :smug:
I tenderize them, poking them full of tiny holes with a fork. Then I whip up a marinade (ingredients vary depending on my mood) and let that soak in overnight. I grill my steaks, and prefer them medium rare, pink but not oozing.
My favorite cut is a filet mignon, smothered with grilled mushrooms in a butter/garlic/cognac sauce and served with a baked potato (butter, sour cream and chives), steamed broccoli (fresh-squeezed lemon), ranch beans (spicy!), and a green salad (various baby greens, mixed with wine-soaked currants, roasted hazelnut slices, and gorgonzola cheese, topped with raspberry vinaigrette). Serve with a good cabernet sauvignon, and fresh spring water.
A rich-flavored ice cream for dessert of course, complimented by a nice espresso with lemon or cappuccino. If you're going to be decadent, might as well go all out.
Candlelight conversation for a bit to allow for digestion and then it's off to dancing and romancing :).
Medium rare T-bone with Mushroom sauce.
If I only get to live for another 24 hours, I will have that for lunch :yes:
Hanger or flat iron steak, marinated, seared and sliced against the grain. Mashed potatoes with parsley on the side.
I don't know much about cuts of steak, but I am working on my man-ucation. As to how cooked it needs to be? Medium-rare, probably leaning a bit towards medium. Definitely not oozing or "blue." Seasonings can be great. My favorite (for kebabs of steak) was garlic, tamari sauce, ginger and possibly onions or a few other small things. Let that soak in overnight and you have a meal! I have yet to try it on a full-sized steak, but perhaps someday I will. Otherwise I prefer relatively limited seasoning as a good steak should be tasted, not soaked in a sauce until you taste only sauce.
Knock off the horns wipe his butt and throw it on the plate
Filet/tenderloin, medium rare, grilled with worchestershire sauce.
Simple... Sounds good...Quote:
Originally Posted by DemonArchangel
Is anyone else fond of steak and eggs for breakfast?
Delmonico a la Chicago. :chef: Voila!
Steak of any form. Rare. Grilled/BBQ'd with pepper.
I haven't had steak and eggs for breakfast in 10 years... :help:Quote:
Originally Posted by Ice
Very. Was a staple back in the '80s whilst rockin' on the road in Nevada. The casinos sold steak and eggs as an early bird special (not long after we were done working for the night) for $2.95, great for a poor musician's budget.Quote:
Originally Posted by Ice
Reverend Joe and Rasoforos are going to show up tell you how not to do it.
The perfect steak is barely alive. Thick cut, 250 grams, rub with oil, 2 minutes on each side, pepper and salt, let it rest in tinfoil for a minute.
perfection, the bleu steak from heaven. A good steak needs nothing more.
Straight form the grill: T-bone, medium, with garlic butter, grilled white bread & some tomato salad....one of my best liked dishes!
Did anybody ever have an Assado in Argentinia? I read about it....uh...it is supposed to be BBQ heaven for beef eaters!
Scotch fillet, medium rare...
Our regular Sunday breakfast is bacon, eggs, tomatoes and mushrooms on toast... assuming we have it all in the fridge.
Had ostrich steak the other night, which tastes pretty much like beef. Made it the way my mother and grandmother usually make it: a heap of onions, mushrooms, a tomato and garlic fried in butter, added some spices, a goulash stock cube with a bit of water, and cream. Season the steak and sear it seperately before adding it to the sauce-pan to soak up the juice. Dip with bread. Mmmmmm.
Yes. Ostrich is one multifunctional bird.Quote:
Originally Posted by King Henry V
Scotch fillet, on the barbie, cooked in beer for as long as it takes to polish off your stubbie.
Duck.
gooseQuote:
Originally Posted by Caravel
T-bone. Marinated a full night in Italian dressing, pepper, salt, and some onion. grilled of course. Medium, so you don't have the blood oozing out. Served with a Caesar salad, baked potato, and a nice loaf of french bread. trust me its delicious.
Quote:
Duck
Yeah definitely duck cooked Chinese style. Mmmmm so good.Quote:
Goose
Or heres a new fowl, ring neck pheasant, absolutely delicious, a white meat, but with more umph than chicken
Ugh, ever since I read the bits about eggs and steak for breakfast, I have this song from family guy stuck in my head. :wall:
Almost medium rare but not quite so. A dash of a very awesome (and secret) Seasoning found only in some stores in Montana, and then you too can have perhaps the best tasting steak ever.
Do share the seasoningQuote:
Originally Posted by Wakizashi
My usual steak is a Ribeye (or Sirloin if I can't get the former) with minimal fat, but somewhat well marbled.
Pan fry on medium-high for a little while in a tiny bit of oil and rice wine. Then add mushrooms and onions (and sometimes beans) and continue to medium until medium-well or well done.
Never had a problem with chewing these while my dad's medium-rare/medium usually are indigestable and not chewable at all.
NY/KC/whatever strip is the cut I prefer, very thick cut, with ample fat left around the edges. Rub lightly with oil, apply salt to your taste, and sear both sides 2-3 minutes in a very hot pan. Rest it a minute or two, cut away the fat and enjoy.
At a restaurant I order 'medium rare' but I think 'warm' is a better description. The center should be a little warmer than your mouth to bring out the best flavor of the blood and juices, if it's cold you're losing some of the taste. Honestly, though, I don't really care if it's warm because it was just cut from the cow or because it was just run across a grill.
:egypt:
just had steak tonight for dinner....
delicious.
Dammitall Ice, I'm going to move in to your place and start mooching off you.
I prefer fillet, HATE fat/grissle, and don't want to deal with bones at all. Medium rare. IF it's going to be seasoned, maybe some Montreal steak seasoning, or this very nice mushroom/wine based sauce mom makes every Xmas. Give me some scalloped potatoes or garlic mashed on the side, and some green beans with bacon.
Edit - This needs to be a poll.
you know whats awesome? at least for me? dont eat your fill during the meal, or wait a few hours after the meal ends.after everyone is done eating, you take the room temprature steak leftovers, stash them in the fridge. if you get hungry again, eat them as a snack. best when eaten within 3-4 hours after the meal (provided it was in the firidge. if it was left out for more than an hour, dont eat it), otherwise it gets too cold.
am i the only one who thinks its delicious?
Heh, I don't often get hungry after a hearty steak meal because I eat so much during the meal.
I stash any leftovers in the fridge. Later when I'm hungry I'll slice off some thin strips, cook up some Sapporo Ichiban ramen, add the steak slices, an egg, fresh spinach, and sliced fishcake if I have some (a Japanese thing) and voila, a fast yummy bowl of noodles.
Or I'll make steak sandwiches with lettuce, tomato and dijon mustard on rye or sourdough.
Damn, this thread is really making me crave steak!
Now the thread gets interesting. :sweatdrop:Quote:
Originally Posted by Masamune
Note to self: Go out early this weekend to replenish depleted ramen supplies.
Alright...:inquisitive:Quote:
Originally Posted by Ice
http://www.alpinetouch.com/shop.html
stuff at the top, and must be used sparingly as to not overpower the flavor.
Thick cut (at least 1.5 inches) Ribeye/Delmonico or Porterhouse. Rub with melted butter and oil (just a little), add salt and pepper to taste, grill to med-rare (if cooking indoors use your broiler, or if you pan-sear, add a little dab of worcestershire sauce to deglaze, saute some onions and red bell peppers in the leftover fat and burnt on juices). Serve with a good beer and cheese and bacon potato skins, mashed potatoes or fries. mmmmmmmmmmmm, damn i gotta run to the store real quick.
lamb, medium, and served with black pepper
Grilled.
Medium rare.
Lean, and/or with the fat trimmed from the edges.
Moderately seasoned with sauteed mushrooms on top.
Served with steamed broccoli and either mashed or scalloped potatoes.
:2thumbsup:
Delmonico seasoned with cracked black pepper & sea salt. Grilled medium rare over a charcoal fire.
Thank you. I like to try new things.Quote:
Originally Posted by Wakizashi
So how many students and bachelors have handy-dandy George Foreman counter-top grills or the like upon which to grill up said carnivore's ambrosia? Once I got one, my consumption of all things grill-able more than tripled, and ramen consumption declined (a little).
If you don't have one and are pan-frying, etc., you might want to consider one. They're marvelous if you're cooking for one or two, don't have a lot of time, but enjoy substantial hot meals and minimal mess to clean up.
I really need one. I currently fry everything in olive oil, but I really would like to be able to grill. My friend always tells me how much he loves his.Quote:
Originally Posted by Masamune
I finally got around to picking one up last year. For around $20.00, it's turned out to be a very sound investment. :2thumbsup:Quote:
Originally Posted by Masamune
20.00 dollars, wow thats alot cheaper than i believed those things were
Oh and i find that when grilling one of the most important elements is your fuel. Propane, Charcoal, Gas...
Propane is gas :inquisitive:Quote:
Originally Posted by Centurion1
Natural gas.Quote:
Originally Posted by miotas
I had one when I was still living with my dad. The second that I'm not living in a dorm room for most of my time, I'm getting one myself. Its possibly the most useful cooking tool for any carnivore such as myself who lack a proper grill.Quote:
Originally Posted by Masamune
I'm biased towards Charcoal grills when it comes to steak... I'm not sure if I would be too keen on using an electric grill for a 20.00$ Ribeye.
QFT- charcoal FTW. 20 bucks...ouch. Where are you at that a ribeye is so expensive? Where I live they are only like 7 or 8 bucks a pound.Quote:
Originally Posted by Wakizashi
My oven has a built-in grill but I never quite figured out how to use it vs why I shouldn't just use the oven fan.
$20 ribeye sounds about what a small-medium sized steak goes for at the grocery stores in London (~8 GBP), so if you get a medium sized one or just two of the above, you are already over the $20 mark :grin:
I can buy a fairly large sirloin for around $5-6. Those prices are outrageous.Quote:
Originally Posted by FactionHeir
That is way too overpriced. i can get steak at about 4 dollars a pound (on military commisary, so it is a little cheaper).
I *think* it was around $20.00, but my memory may be in error. It might have been closer to $30.00, for all I can remember. Which I suppose still wouldn't be too bad a price.Quote:
Originally Posted by Centurion1
Montana.. which surprisingly is one of the largest Beef Exporters in the US. However, because our economic localization is dubious at best, most of the Cows are owned by the Japanese, and don't ever see local markets.. I think that we get most our beef from Texas/Florida :laugh4:Quote:
Originally Posted by MerlinusCDXX
All your beefs are belong to usQuote:
Originally Posted by Wakizashi
Dude, buy Iowa beef, it's much less expensive, though I think we keep most of it for ourselves and just export the pork. Speakin' of which, that's another thing that's awesome on the grill, a 2 inch thick Iowa pork chop...mmmm, my next grilling project.Quote:
Originally Posted by Wakizashi
Sorry for the off topic.
Wow. You guys are really paying steep prices for steak. Can get a good quality steak from the supermarket for between US$7-12 a kilo. Ah Australia. :2thumbsup:
:2thumbsup:Quote:
Originally Posted by MerlinusCDXX
Mmm. Definately. Right now I'm eating a nice tender peice of steak, 550 g(1.2lb) that cost me AUD$7 or about USD$5.60Quote:
Originally Posted by Psychonaut
Maybe I ought to pay you guys in America to ship me some beef :grin:
Uhhhmmm...I need to move away from Finland. Here kg of South American import tenderloin costs more then 20 euros. If you go nuts and buy domestic tenderloin, that can be from 30 to even 50 euros per kg.:disappointed:
it must be breathing when it hits my plate.
Im fine with mine not breathing when it hits my plate. Ive never really been a fan of under-cooked steak
NY skirt steak poked with a fork and rubbed with garlic powder, sea salt, and pepper mixed into some olive oil, with loads of sauteed onions and mushrooms, bloody as hell. mmmmmmmm nice and pink in the middle.
with a baked potato topped with butter, sour cream and chives, along with some green beans and corn and/or some peas.
YUM! :beam: :yes: :yes: :yes: :yes: :egypt: :smash:
It's already dead no need to butcher the poor thing twice, cow should take comfort into knowing it is really juicyQuote:
Originally Posted by Centurion1
A good cook can make a beautiful juicy, tender steak without it bleeding. My preference is just the slightest hint of pink left in the center. None of this rare or medium rare garbage, I'll take mine medium thank ye very much. :yes:
keeping it rare is the manly thing to do.
definitely nice and pink. You don't need blood to make yourself more manly. I'm comfortable enough with my manliness that i don't need to eat bloody meat. Medium all the way.
Needless, to say i think we can agree the worst cooked steak ever is one that is bleeding and took so long to get to your plate that its cold *gags*
Absolutely. I would slap my waiter.Quote:
Originally Posted by Centurion1
Blood is flavor, nothing to do with manliness. Eating a steak is only manly if you killed the beast and butchered it yourself. :yes:Quote:
Originally Posted by Centurion1
Steak should never be served cold, nothing kills flavor like cold.
:egypt:
I understand that some people like the flavoring of steak with the blood, i am saying it is not in my taste. and i only mentioned manliness because of what fragony said earlier in the thread
Yeah blame it all on me, it really all went wrong when you ordered a medium steak now there is no turning back. Pink ffs.
Y'all wanna step outside. Wherin i come from a man don't insult another mans choice a cookin', cause them fightin words........:clown:
Medium rare and as fresh as possible. When I order in the restaurant I want to pick out the cow I want to eat.
Dude, I didn't even have a chance to post, you sick, food poisoning-loving bastard! Eugh! :clown:Quote:
Originally Posted by Fragony
But yeah, apparently I am going to show you NOT how to do it: a T-bone, burnt all to ******* hell. If the outer edges aren't crunchy and slightly bitter from being overcooked, it ain't done yet.
But seriously, that's just my taste. One thing I will insist on, whether you prefer your meat tender or crunchy, is that you MUST have a T-Bone. And that's one point I will criticize you on, Frag, because the bone actually imbues the rest of the beef with a uniquely delicious flavor, and if you cook it too fast you miss out on that flavor. It's really a wonderful experience, and I guarantee your bleugh steak doesn't come anywhere close.
On the side? Tater salad/fried taters/both, baked beans and biscuits. Only the best.
Edit: and just for the record, I really do hate steak that is even slightly undercooked, and that includes pink steak. The last several times I had rare steak it made me gag. No joke. It's grotesquely squishy and tasteless. Well, at least aside form the metallic taste of blood. So, basically, in my opinion if you really want a rare steak you may as well soak a sponge in mercury and chew on that for a while.
T-Bone must be slowcooked, but only because the meat isn't very tender, needs extra treatment. A proper cut of quality beef isn't squishy, it's soft, if you have to chew it you have been doing it wrong.
Yeah, but you still get the benefit of the bone flavor. As a comparison, if you just cook a filet mignon on its own it tastes bland.Quote:
Originally Posted by Fragony
Okay, I can see that being good; apparently I've never had a steak from a real cook. But I still feel queasy about eating beef sushi... something about it seems wrong.Quote:
A proper cut of quality beef isn't squishy, it's soft, if you have to chew it you have been doing it wrong.
Edit: And yes, before some smartass comes along and tries to correct me, I know that not all sushi is raw fish, it's just a cooking style.
Heh, there's a big difference between steak and carpaccio.
Oh man, I haven't had carpaccio is such a long time ... *drools*.
I can only afford bologna these days, but back when steak was on the menu: ribeye (also known as: Delmonico steak, scotch fillet, beauty steak, market steak, Spencer steak, Fillet de la Thistle, Entrecôte (french)), dry-roasted to about 145F degrees (62.7C).
au jus on the side, with shiitake mushrooms and brussels sprouts (roasted in the rareau jus), and a small bowl of linguine on the side of the serving platter.
Bread, butter, finely-chopped garlic and mashed horseradish complete the presentation. Oh, and a 24-ounce Sapporo beer.
My #2 favorite meal. (#1 being Prime Rib - same meat + the rib and connectives, and Yorkshire pudding).
Aw hell. Now I'm hooon-gree. :)