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steak

how do you like your steak?

  • Total voters
    86
Ribeye - thick cut - garlic/onion powder, pepper and Worcestershire sauce - marinaded for a few hours, tossed on the smoker (seared first) and smoked over hickory until medium-rare, turning to re-season occasionally. (Tbones, Porterhouse, etc, are all done the same way)

If I'm eating filet mignon (beef or pork) I make it myself, wrapped with Petit Jean maple cured bacon and spritzed with a hard apple juice while smoking.
 
Reverend Horton Heat everyone

[nomedia="http://www.youtube.com/watch?v=Muvz6OnY4O8&feature=PlayList&p=F04FDE9CA7DBD044&playnext=1&playnext_from=PL&index=7"]YouTube- "Eat Steak" -- Reverend Horton Heat[/nomedia]
 
I used to have to have my steak well done, with no pink. Then I started getting steak plates at Pearl Harbor. If you wanted them well done, you had to wait longer than I was ever willing, so I got used to eating them a little pink, and that's now how I prefer all my steak.

Also, I like my steak to have a crispy, seasoned crust around it. My husband does a fantastic job at cooking steaks. I don't really have a preference for what specific cut of steak I like best.
 
Reverend_Hellh0und said:
You forgot cooked "black and blue", and "pittsburgh"

NY Strip, "pittsburgh".....
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OH MY GOD Reverend! Look at the charred ash on your steak. That's horrible, all that charred ash. You obviously don't know how to cook anything.

;)

No seriously, medium-rare to medium for me. More on the Medium side but I'll take medium-rare if its not bleeding at me
 
Zyphlin said:
OH MY GOD Reverend! Look at the charred ash on your steak. That's horrible, all that charred ash. You obviously don't know how to cook anything.

;)

No seriously, medium-rare to medium for me. More on the Medium side but I'll take medium-rare if its not bleeding at me
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See, I just want you to show it the fire and scare it a little. I like mine still cool in the center.
 
I like my meat and vegetables well cooked.
 
Orion said:
I'll eat liver before I eat steak.
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I won't eat any liver that I haven't cooked myself. Very few people can cook liver that isn't like eating a large rubber band.

As for steak - I only rediscovered steak at the age of 44 (two years ago) and I've been enjoying steak in all it's forms ever since. Give me any good steak and I'll eat it - whoever cooks it, whatever level of cooking and whatever the dressing, but don't waste my steak eating time with putting vegetables, rice or any other accompaniments on my plate.

If I eat steak then I'll only eat the steak.
 
My husband's the same way - hence why the steak needs to be a sizable meal in itself.

However, I like mine with a killer side of bourbon beans :D
 
Reverend_Hellh0und said:
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....







:pimpdaddy:
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IMG_3133.jpg



IMG_3128.jpg
 
Orion said:
The only part of that that looks good are the green parts. :lol:
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I see it the other way around. :)

I went to a 'spensive restaraunt once and saw that they had a steak, but the description had all sorts of ingredients that covered the steak. To this day my friends still think it was great I told the waiter "I'd like a steak, but without any stuff on it."
 
With me it largely depends on where i am at the time I am going to eat.
France- I prefer my steak very rare, only in France can they prepare a steak in this manner correctly.
England and the US- Very well done.

I do like Liver so long as it is from a Cow

Like Chicken also well done, dislike it fried.
 
I am so craving some rare steaks, broiled shrimp and loaded baked with the fixings! I know what I am having tomm.

Also a good steak does NOT require a bunch of fussy stuff. And even though I love the taste of A-1? I only use it when it is on a lower kinda steak:)
 
Aunt Spiker said:
My husband's the same way - hence why the steak needs to be a sizable meal in itself.
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A man after my own heart. :dito: I've looked at the good Reverend's pics and thought - throw the garnish away and his steak would be a good starter for a real meal later on.

Aunt Spiker said:
However, I like mine with a killer side of bourbon beans :D
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I just googled "bourbon beans" - you pour malt into food? :shock: I must be a "food conservative." Bourbon / single malt is best served in a glass, by itself (*like my steak) and enjoyed for its pure taste.
 
wow, 7 pg thread on steak hehe

I drool over the pics!!!
 
Alot of it depends on where Im being served and what cut I am eating. At home I always eat them well done+ but often times when I go out I will have medium to medium well. Dont ask me why the difference, its just the way I am. :2razz:
 
Infinite Chaos said:
A man after my own heart. :dito: I've looked at the good Reverend's pics and thought - throw the garnish away and his steak would be a good starter for a real meal later on.



I just googled "bourbon beans" - you pour malt into food? :shock: I must be a "food conservative." Bourbon / single malt is best served in a glass, by itself (*like my steak) and enjoyed for its pure taste.
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:rofl

Yep - I liquor up my beans. I swear there's nothing better! I crock-pot cook it, though, so by the end of the day (at least 8 hours of cooking) the flavor is left, alcohol is cooked out. I wouldn't serve it to the kids otherwise.

However, if the kids aren't eating then I don't crock it all day - you can get a little buzzed off of my dinners sometimes. :mrgreen:

MMM and my shish kabobs with spiced hard cider in the sauce.
Or my chicken that's marinaded in a whiskey syrup.
MMM MMM - summer tiiiiime cookin right there. You can drink your liquor and eat it, too. I also do a great Sherry-pork, it's awesome when served with glogg.
 
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Aunt Spiker said:
MMM MMM - summer tiiiiime cookin right there. You can drink your liquor and eat it, too. I also do a great Sherry-pork, it's awesome when served with glogg.
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I love sherry in my cooking. And port wine, too. Something about them with fruit sauces is just soooo good.
 
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Infinite Chaos said:
A man after my own heart. :dito: I've looked at the good Reverend's pics and thought - throw the garnish away and his steak would be a good starter for a real meal later on.
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:lol: that's just one of 4 I cooked that night.... ;)


the garnish is actually cilantro that flavors the butter carmelized on the steak. :thumbs:


Not really a garnish, but flavor.
 
WI Crippler said:
I see it the other way around. :)

I went to a 'spensive restaraunt once and saw that they had a steak, but the description had all sorts of ingredients that covered the steak. To this day my friends still think it was great I told the waiter "I'd like a steak, but without any stuff on it."
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My best steak I cook, is two inch prime ribeyes.....


Salt, pepper, garlic powder, Green chili powder.... That's it..



Cooked over lump charcoal at 1000 degrees to sear, then finished rare-medium-rare at about 450 degrees. :thumbs:
 
jujuman13 said:
With me it largely depends on where i am at the time I am going to eat.
France- I prefer my steak very rare, only in France can they prepare a steak in this manner correctly.
England and the US- Very well done.

I do like Liver so long as it is from a Cow

Like Chicken also well done, dislike it fried.
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What????? We make steaks that put france to shame. :lol:
 
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