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.

[Oaty]

Knock off the horns wipe his butt and throw it on the plate

[drone]

Filet/tenderloin, medium rare, grilled with worchestershire 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?

[Beirut]

Delmonico a la Chicago. Voila!

[naut]

Steak of any form. Rare. Grilled/BBQ'd with pepper.

[Monk]

Simple... Sounds good...

Is anyone else fond of steak and eggs for breakfast?

I haven't had steak and eggs for breakfast in 10 years...

[Togakure]

...
Is anyone else fond of steak and eggs for breakfast?

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.

[Fragony]

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.

[Subedei]

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!

[Rob The Bastard]

Scotch fillet, medium rare...

Our regular Sunday breakfast is bacon, eggs, tomatoes and mushrooms on toast... assuming we have it all in the fridge.

[King Henry V]

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.

[Fragony]

Had ostrich steak the other night, which tastes pretty much like beef.

Yes. Ostrich is one multifunctional bird.

[miotas]

Scotch fillet, on the barbie, cooked in beer for as long as it takes to polish off your stubbie.

[caravel]

Duck.

[Hooahguy]

Duck.

goose

[Centurion1]

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.

Duck

Goose

Yeah definitely duck cooked Chinese style. Mmmmm so good.
Or heres a new fowl, ring neck pheasant, absolutely delicious, a white meat, but with more umph than chicken

[Rhyfelwyr]

Ugh, ever since I read the bits about eggs and steak for breakfast, I have this song from family guy stuck in my head.

[Samurai Waki]

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.

[Ice]

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 seasoning

[FactionHeir]

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.

[Ramses II CP]

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.