Steak

[Ice]

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.

[seireikhaan]

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.

[Hooahguy]

medium rare. seasoned? BBQ sause all over it, a hint of garlic, grilled peppers next to it, and cant forget the fries.
mmmmmmmmmm

[Rhyfelwyr]

Burnt and plain.

[pevergreen]

Not at all

[Togakure]

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 :).

[Beefy187]

Medium rare T-bone with Mushroom sauce.

If I only get to live for another 24 hours, I will have that for lunch

[DemonArchangel]

Hanger or flat iron steak, marinated, seared and sliced against the grain. Mashed potatoes with parsley on the side.

[Uesugi Kenshin]

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.

[Ice]

Hanger or flat iron steak, marinated, seared and sliced against the grain. Mashed potatoes with parsley on the side.

Simple... Sounds good...

Is anyone else fond of steak and eggs for breakfast?

[Celtic_Punk]

it must be breathing when it hits my plate.

[Centurion1]

Im fine with mine not breathing when it hits my plate. Ive never really been a fan of under-cooked steak

[AlexanderSextus]

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!

[Fragony]

Im fine with mine not breathing when it hits my plate. Ive never really been a fan of under-cooked steak

It's already dead no need to butcher the poor thing twice, cow should take comfort into knowing it is really juicy

[miotas]

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.

[Fragony]

keeping it rare is the manly thing to do.

[KukriKhan]

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. :)

[Beskar]

I was talking about steak with some other people, I notice the Americans prefer their steaks rare and the British prefer them well-done (cooked till no blood/red in the middle)

[Reverend Joe]

I was talking about steak with some other people, I notice the Americans prefer their steaks rare and the British prefer them well-done (cooked till no blood/red in the middle)

Really? I must visit Britain sometime soon: baked beans for breakfast, well-done steaks... sounds like the place for me.

[Furunculus]

i like steak blue.