View Poll Results: how do you like your steak?

Voters
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  • rare

    17 17.89%
  • med rare

    45 47.37%
  • medium

    25 26.32%
  • medium well

    14 14.74%
  • well done

    10 10.53%
  • i eat meat, just not steak

    3 3.16%
  • i don't eat meat

    1 1.05%
  • other(please do tell)

    1 1.05%
Multiple Choice Poll.
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Thread: steak

  1. #31
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    Re: steak

    Quote Originally Posted by liblady View Post
    well...i also love foie gras.
    I hate rich people food.

    "Hey, that's what rich people eat, the garbage parts of the food." - Elzar
    "I ate garbage yesterday, and it didn't cost me 300 dollars" - Zoidberg
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  2. #32
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    Re: steak

    I don't have a steak in this debate.

  3. #33
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    Re: steak

    Quote Originally Posted by misterman View Post
    I don't have a steak in this debate.
    Lilly livered?........

  4. #34
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    Re: steak

    *drools at the sight of hellhound's steak pic*

  5. #35
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    Re: steak

    Quote Originally Posted by Aurora151989 View Post
    *drools at the sight of hellhound's steak pic*




    Now the Good Reverend is not one known to brag, but the best steak I ever had was in my back yard.






    Flat Iron Steak with pan seared scallops....







    Check out the dinner thread.


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    Let evil swiftly befall those who have wrongly condemned us

  6. #36
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    Re: steak

    Quote Originally Posted by Aurora151989 View Post
    silly poll, just want to see something

    made it multiple choice in case people like it more than one way
    When I was younger I liked my steak well done, heck I still do.But now I prefer it medium rare and sometimes rare. I like my steak with salt and pepper or maybe some seasoning salt and cooked on the barbecue grill.

    If cook it in a pan a like to make a little bourbon shallot sauce which I saw on this one food show(most of what they show seems totally bizarre but once in a while they show something good).

    Pan-Seared Steaks with Bourbon-Shallot Sauce: Diary of a Foodie : gourmet.com.

    Pan-Seared Steaks with Bourbon-Shallot Sauce

    * (1-inch-thick) boneless rib-eye steaks (8 to 10 oz each)
    * 3/4 teaspoon salt
    * 1/2 teaspoon black pepper
    * 1 teaspoon vegetable oil
    * 1/2 cup finely chopped shallots (2 large)
    * 1/2 cup bourbon
    * 1 cup reduced-sodium beef broth (8 fl oz)
    * 1 teaspoon finely chopped fresh sage
    * 2 teaspoons Dijon mustard
    * 2 tablespoons unsalted butter

    Pat steaks dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear steaks in 2 batches, turning over once, until well browned on both sides, about 10 minutes total per batch for medium-rare. Transfer steaks as cooked to a platter.
    *
    Add shallots to fat in skillet and sauté over moderately high heat, stirring occasionally, until softened and beginning to brown, 3 to 4 minutes. Remove from heat and add bourbon, then carefully ignite with kitchen match. Let flames burn out, then boil, stirring and scraping up brown bits, until bourbon is reduced to a glaze, 1 to 2 minutes. Add broth and boil until liquid is reduced by half, 3 to 4 minutes.
    *
    Remove from heat and whisk in sage and mustard. Whisk in butter, 1 tablespoon at a time, until incorporated. Stir in any meat juices accumulated on platter and salt and pepper to taste.
    *
    Slice steaks and serve with sauce.
    "A nation can survive its fools, and even the ambitious. But it cannot survive treason from within. An enemy at the gates is less formidable, for he is known and carries his banner openly. But the traitor moves amongst those within the gate freely, his sly whispers rustling through all the alleys, heard in the very halls of government itself. For the traitor appears not a traitor; he speaks in accents familiar to his victims, and he wears their face and their arguments, he appeals to the baseness that lies deep in the hearts of all men. He rots the soul of a nation, he works secretly and unknown in the night to undermine the pillars of the city, he infects the body politic so that it can no longer resist. A murder is less to fear"

    Cicero Marcus Tullius

  7. #37
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    Re: steak

    My skirt steak recipe i've been workin on.




    Marinade

    1 tablespoon crushed hot red pepper flakes
    1 cup freshly squeezed orange juice
    1/2 cup freshly squeezed lime juice
    2 tablespoons Orange Blossom honey
    1 tablespoon Shoyu
    1/2 cup chopped sweet white onion
    10 garlic cloves grated on a Microplane grater
    1 tablespoon sea salt
    1 teaspoon ground cumin
    1 teaspoon Mexican Oregano

    3 lbs of skirt steak cut into even "steaks"





    dry Rub


    2 tablespoons mild NM green chile powder Hatch (ancho works)
    1 tablespoon garlic salt
    1 tablespoon lemon pepper
    1 tablespoon coarsely ground fresh black pepper



    the Money Butter


    8 tablespoons (4 ounces) unsalted butter
    1/4 cup finely chopped cilantro
    1 tablespoon freshly squeezed lemon juice
    1 tablespoon Worcestershire sauce
    4 garlic cloves grated on a Microplane grater
    1 teaspoon crushed hot red pepper flakes




    Canola oil
    cliantro





    1. Blend Marinade ingredients, Put skirt steaks in bag with marinade 3 hrs.


    2. pre-heat Grill to high, (I do these at 600+ on my big green egg, lump charcoal, etc)

    3. Put Money Butter ingredients in 13" disposable lasagna pan and melt over low heat

    4. Mix Dry Rub, take steaks out of bag and rub steaks with rub. then coat with canola oil

    5. pre-heat Grill to high, (I do these at 600+ on my big green egg, lump charcoal, etc)

    6. Grill steaks for 2 mins a side, use foil wrapped bricks to get mote carmilization on the steaks.

    7. Place and dredge steaks in money butter, clean and oil grill.

    8. let excess butter drain off steaks and Place steaks back on the grill, 2 mins for rare, 3 for medium rare.

    9. plate steaks on a platter and pour some of the money butter over top. rest 5 mins, and serve with chopped cilantro on top......




    I serve this with Sushi rice, and steamed vegtables....







    Let evil swiftly befall those who have wrongly condemned us

  8. #38
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    Re: steak

    Quote Originally Posted by liblady View Post
    well...i also love foie gras.
    I am iffy about foie gras. I love it smeared in beef wellington. And I have to make it myself...I don't trust buying it from the store.

  9. #39
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    Re: steak

    Quote Originally Posted by Taylor View Post
    What about liver from an animal that has eaten nothing all its life except fine beer. That's GOTTA be tasty, right?

    The closest would probably be a kobe or Wagyū beef liver.I am not sure that is something you can order online.

    Here is a picture of Wagyū beef liver sashimi.I have to wonder if eating it cooked would be a waste of your money.
    wagyu beef liver sashimi (raw) on Flickr - Photo Sharing!
    Last edited by jamesrage; 03-31-10 at 02:56 PM.
    "A nation can survive its fools, and even the ambitious. But it cannot survive treason from within. An enemy at the gates is less formidable, for he is known and carries his banner openly. But the traitor moves amongst those within the gate freely, his sly whispers rustling through all the alleys, heard in the very halls of government itself. For the traitor appears not a traitor; he speaks in accents familiar to his victims, and he wears their face and their arguments, he appeals to the baseness that lies deep in the hearts of all men. He rots the soul of a nation, he works secretly and unknown in the night to undermine the pillars of the city, he infects the body politic so that it can no longer resist. A murder is less to fear"

    Cicero Marcus Tullius

  10. #40
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    Re: steak

    Quote Originally Posted by Ikari View Post
    People and the liver....it's got to stop! We don't need to eat that stuff anymore, there are multivitamins. Do the job great. You don't want to eat the filter of an animal...it's got all sorts of nasties in it. Organ meat...it's not what's for dinner!
    Your nutrition, including vitamins and minerals, should primarily be coming from your food. Your body absorbs them the best that way. Vitamins aren't as effective, and actually the metals in them (like iron) can be hard on your liver to process.

    If you are eating the liver of an animal who was healthy before it died, then there will be no "nasties" in it. That's probably one of the biggest misnomers about eating liver. It is probably one of the healthiest meats you can eat to replenish your body, although it should be eaten only occasionally because of how rich it is.

    Everyone eats organ meat the world over. There's nothing wrong with it and it shouldn't be phased out of people's diets. We live in the lap of luxury and want choice cuts of meat while throwing the rest of the animal away. It's a shameful practice that has nothing to do with a move away from primitiveness, but a spoiled attitude.

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