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How do you like your.... steak???
- Thread starter Outtlaw
- Start date
Damn, now I'm hungry again. 
obiwan9962
New member
as rare as rare can get
get them damn charcoal as hot as possible
rub my steak with olive oil, sea salt and lots of black pepper
and sear it on all sides for no more than exactly 35 seconds
then set it on ma plate with something to sop up the juices
get them damn charcoal as hot as possible
rub my steak with olive oil, sea salt and lots of black pepper
and sear it on all sides for no more than exactly 35 seconds
then set it on ma plate with something to sop up the juices
obiwan9962
New member
lol i think i basically said the same thingceasar989 said:
some nice ontario corn feed beef would be nice
or kobe numnum
:
Lady Viking
Well-known member
well done
mountain muscle
New member
Rare, if the cow is complaining still, I am happy. A little dry rub and i don't even care if you heat it up. Can't find Kobe around here, but I am not too picky.
IvanOffelitch
Well-known member
Preferred cuts in order: Ribeye, Prime Rib, Fillet, Porterhouse.
Ribeye; Thick cut, NO SEASONING DURING THE COOKING PROCESS!! Depending on the marbling, medium-rare to medium. LIGHTLY salted & peppered once it's on my plate, nothing else!
Prime Rib: Simple...gimme a double-cut with an end piece, cooked rare.
Fillet: Medium-rare, no seasonings until it's on my plate.
Porterhouse: HQ cut--medium-rare, salt & pepper only (again, not until it's on my plate!) Grocery store quality--marinated in beer for 1-2 hours, cooked medium.
(Why the "no seasoning during the cooking process" deal? Simple. I wanna taste BEEF, NOT burnt salt, pepper, onion/garlic powder, whatever. Seasoning should compliment the cut, not try to change the taste of it...unless it's a low-quality cut...then it can use all the help [read: "seasonings"] it can get.)
Yes, I'm damned picky when it comes to beef
Ribeye; Thick cut, NO SEASONING DURING THE COOKING PROCESS!! Depending on the marbling, medium-rare to medium. LIGHTLY salted & peppered once it's on my plate, nothing else!
Prime Rib: Simple...gimme a double-cut with an end piece, cooked rare.
Fillet: Medium-rare, no seasonings until it's on my plate.
Porterhouse: HQ cut--medium-rare, salt & pepper only (again, not until it's on my plate!) Grocery store quality--marinated in beer for 1-2 hours, cooked medium.
(Why the "no seasoning during the cooking process" deal? Simple. I wanna taste BEEF, NOT burnt salt, pepper, onion/garlic powder, whatever. Seasoning should compliment the cut, not try to change the taste of it...unless it's a low-quality cut...then it can use all the help [read: "seasonings"] it can get.)
Yes, I'm damned picky when it comes to beef
Raina said:
Ditto.
J
jenscats5
Guest
Medium Rare served with balsamic-carmelized onions + garlic
beefcake28
New member
Just give me a knife, fork and a cow.... I will be happy.
string_bean00
New member
Medium rare.
Buddy_Christ
New member
Raina said:
Same here.
Rub it down with sea salt, cracked pepper, garlic salt, then olive oil, let it sit for about 20 minutes before cooking. Throw some carmelized onions on top and I'm in business.
The only time I'll grab steak sauce is if the meat sucks. I'll pretty much eat any meat you put in front of me, I'm not too picky.
Local butcher has Delmonico cuts and they're sooooooo gooooooood. More than worth the $8/lb he charges.
hamstershaver
New member
medium rare, if it gets cooked to much it tastes crappy
string_bean00
New member
NJjuice22 said:
WORD
Delinquent
Well-known member
string_bean00 said:
I was raised eating well done steak but that changed once I worked in a restaurant called Black Angus which of course only sold angus beef. Over the course of a year and a half. I went from eating well done to medium rare if not rare. The cook wouldn't even cook an employees steak above medium. He would say: "come make it yourself because I'm not gonna ruin this fine meat for you."
rsnoble-im-back
Banned
Porterhouse, edge of rare. Lots of salt. No sauce. Fuk the wine, ill take a 12 pack of bud.
Unfort. beef prices around here in cow land suck ass right now. I don't see the point of buying a sorry ass steak for $15.00 when you can go to a fair steak house for $25-$30. Buy the time you buy charcoal, buy side dishes and get sideways on beer and risk the possibility of being too fuked up to do it right---let's just go out.
Prob. the best steak I know of is the 24oz. strip at Mama Mias Italian restaurant in Leavenworth. A bit pricey but oh man!
Unfort. beef prices around here in cow land suck ass right now. I don't see the point of buying a sorry ass steak for $15.00 when you can go to a fair steak house for $25-$30. Buy the time you buy charcoal, buy side dishes and get sideways on beer and risk the possibility of being too fuked up to do it right---let's just go out.
Prob. the best steak I know of is the 24oz. strip at Mama Mias Italian restaurant in Leavenworth. A bit pricey but oh man!
please forgive my repost.... but ya asked!
I have cooked (well, overseen the cooking) for over 3 million people in the course of my carreer, and without fuckin around here it is:
The key to a fantastic steak:
The product: 21 day Dry Aged 'Certified' Black Angus Sirloin, from Prince William Farm in Upstate NY, if you can find it. Get it cut from the loin end, but not the first steak off the loin end, the second is easier to manage, tell the butcher that you want it from a sirloin that has a small 'eye'.
Size: No less than 12oz PLEASE, you lose so much when you dont get something that is big enough to hold its juices... and no bigger than 22 oz, it starts to lose its beauty.
The heat source: a mixture of fruitwood charcoals to start, then two logs of hardwood: Apple and Cherry, if you can't get Cherry, then Alder will do fine. REMEMBER this is Natural Wood NOT lumber. You like gas grills? Then you probably like getting head with rubber on. Once you do hardwoods (fruitwoods only please) you will never do gas again.
Cooking time: if you like your meat black and blue, fine, just do me a favor next time you decide to go B&B: rub the steak down with some neutral oil, like corn or grapeseed, but NEVER, EVER EVER use anything that just says VEGETABLE OIL on the bottle, I will explain that too if anybody gives a shit, any way after you lubed up your meat, let it sit un-refridgerated until the center comes up to about room temp. No kidding, black and blue lovers: cold animal fat, beef fat in particular, coats the taste buds and takes the experience way down the scale, you spent the money on the best meat in the world, you have the killer cabernet or zin or wicked dark beer to go with it, you have the right heat source, dont fuck it all up by eating a steak that is still cold in the middle, coating your mouth with a layer of fat that prevents you from really enjoying the experience.
Rare to med rare lovers: you can be a bit more laid back about about the temp before cooking, but seriously: let it warm up for a while before you cook it, you will notice MUCH reduced cooking times and much better 'rebound' after you let it rest**
If you like your meat med Well to Well, then eat fish. I have asked may people to NOT order our steak if they want it well done, eat something else, or go someplace else. Really, your establishment is only as good as the last meal they ate there, and if anyone at the table tastes your well done shoe, then they will NEVER come back. Meat is not shoe leather, don't ask me to turn it into such.
BIG STEAK eaters, take that damn slab of beef off the grill a few minutes before you think its done and LET THAT THING REST. Picture this: the outside of the meat is well done, the inside is raw, as it 'rests' for five or so minutes after it comes off the grill, the juices from the middle of the meat migrate to outside of the meat, whose connective tissues (collegen and elastins, mostly) have contracted fiercly and forced the juices toward the center, and until the tissues relax thats where all the moisture is forced to stay, UNDER PRESSURE. Ever cut a thick steak right off the grill? It looks red in the middle, grey around the outside and all the juices run out all over you plate. that is bad.
Simple version? Let it rest, it will be more uniformly cooked, and it will be juicey from the center out to the edge. If you dont let it rest, the outside will be tough, and the juices will run out of the meat onto your plate as soon as you cut into it, leaving your meat dry and wasted.
You need more? Ask the Chef.
I have cooked (well, overseen the cooking) for over 3 million people in the course of my carreer, and without fuckin around here it is:
The key to a fantastic steak:
The product: 21 day Dry Aged 'Certified' Black Angus Sirloin, from Prince William Farm in Upstate NY, if you can find it. Get it cut from the loin end, but not the first steak off the loin end, the second is easier to manage, tell the butcher that you want it from a sirloin that has a small 'eye'.
Size: No less than 12oz PLEASE, you lose so much when you dont get something that is big enough to hold its juices... and no bigger than 22 oz, it starts to lose its beauty.
The heat source: a mixture of fruitwood charcoals to start, then two logs of hardwood: Apple and Cherry, if you can't get Cherry, then Alder will do fine. REMEMBER this is Natural Wood NOT lumber. You like gas grills? Then you probably like getting head with rubber on. Once you do hardwoods (fruitwoods only please) you will never do gas again.
Cooking time: if you like your meat black and blue, fine, just do me a favor next time you decide to go B&B: rub the steak down with some neutral oil, like corn or grapeseed, but NEVER, EVER EVER use anything that just says VEGETABLE OIL on the bottle, I will explain that too if anybody gives a shit, any way after you lubed up your meat, let it sit un-refridgerated until the center comes up to about room temp. No kidding, black and blue lovers: cold animal fat, beef fat in particular, coats the taste buds and takes the experience way down the scale, you spent the money on the best meat in the world, you have the killer cabernet or zin or wicked dark beer to go with it, you have the right heat source, dont fuck it all up by eating a steak that is still cold in the middle, coating your mouth with a layer of fat that prevents you from really enjoying the experience.
Rare to med rare lovers: you can be a bit more laid back about about the temp before cooking, but seriously: let it warm up for a while before you cook it, you will notice MUCH reduced cooking times and much better 'rebound' after you let it rest**
If you like your meat med Well to Well, then eat fish. I have asked may people to NOT order our steak if they want it well done, eat something else, or go someplace else. Really, your establishment is only as good as the last meal they ate there, and if anyone at the table tastes your well done shoe, then they will NEVER come back. Meat is not shoe leather, don't ask me to turn it into such.
BIG STEAK eaters, take that damn slab of beef off the grill a few minutes before you think its done and LET THAT THING REST. Picture this: the outside of the meat is well done, the inside is raw, as it 'rests' for five or so minutes after it comes off the grill, the juices from the middle of the meat migrate to outside of the meat, whose connective tissues (collegen and elastins, mostly) have contracted fiercly and forced the juices toward the center, and until the tissues relax thats where all the moisture is forced to stay, UNDER PRESSURE. Ever cut a thick steak right off the grill? It looks red in the middle, grey around the outside and all the juices run out all over you plate. that is bad.
Simple version? Let it rest, it will be more uniformly cooked, and it will be juicey from the center out to the edge. If you dont let it rest, the outside will be tough, and the juices will run out of the meat onto your plate as soon as you cut into it, leaving your meat dry and wasted.
You need more? Ask the Chef.
rsnoble-im-back
Banned
Lestat said:
I'm going to burn yours. Lol.
obiwan9962
New member
chef ala go go at your serviceChefWide said:
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