Steak

[Turtle]

Type: Porterhouse or ribeye at least ¾ of an inch thick
Preference: Medium rare to medium
Seasoning: Sea salt, black pepper and a garlic butter sauce

I like to put salt and pepper on my steak 24 to 48 hours prior to cooking. Place the steak in a tupperware container with several holes punched in the sides and top. Return to refrigerator to “age.” Because most refrigerators are frost free they will pull out some of the moisture from the steak, resulting in a better flavor to the meat. Grill over flame and add garlic butter sauce while cooking, eat with a loaded baked potato, beer and other goodness.

[RMM46]

I love the garlic butter saw!!!

[CM Mark]

S
T
E
A
K
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[Dopie Opie]

I am a big fan of sirloin tips. Marinate them in Italian dressing for the day and the shit just melts in your mouth.

If I go with a rib eye, I agree with the salt and pepper, except that I use garlic powder instead of the butter.

And if and when I can find them, I will grab skirt steaks, tasty piece of meat. My cousin marinates them in that Peter Luger tomato and onion dressing, which is fucking outstanding.

My butcher was very impressed when I asked him for skirt steaks. He said it is the most inderrated cut of beef because it is not very "eye appealing". I say if its good for the butcher its good for me, but they can be hard to find.

[Jimmy's Dignity]

Mmmm...I just had steak for dinner

[FAZ8218]

Poke holes in the tupperware or the steak?

[hypes]

Gimmie a nice aged sirloin or ribeye, place a liberal amount of kosher salt and coarse ground black pepper on it, sit for 30 minutes, then a light "grilling" on the grill before eating (I like my meat rare-medium rare). And since my wifey's dad is a farmer, I know it's that good corn fed beef and not any of that hormone injected shite that some people eat.

Steak rules... might have a ribeye just to undo some of the effects of the 12 pack of Miller Lite I slaughtered listening to the Caps game (I'm one of the few hockey fans in IA, and the only Washington Capitals fan... I'm assured of it).

-h

[Jef Leppard]

i gave up beef. now its bison or ostrich

[GoCamels]

3/4 inch boneless ribeyes
http://www.sonomacattle.com/img/ribeyes.jpg
no seasoning whatsoever...grilled over CHARCOAL grill on ceramic grates that are never scRapped, so they remain seasoned, medium rare...no sauces, no nothing, just that wonderful flavor of beef with the marble on the "lip" adding the right amount of flavor...then bread to dip in the "juice" left on the serving plate.

London Broil:
http://www.delfoxmeats.com/images/cuts/topround.gif
marinate for 24-hours in Lawry's seasame ginger or teriyaki pineapplehttp://www.maxdelivery.com/nkz/gifs/60043795.jpg http://www.buythecase.net/uploads/products/200/2150021287.jpg...again, over charcoal ONLY, medium rare.

And there's only one way to cook beef, or anything on grill, at MY house...

http://static.flickr.com/64/206617280_0f719b2262.jpg

[SatansCheerledr]

I’m going with turtle on this one with a few changes. I hang mine in the fridge for about five days in cheesecloth. Before grilling I cut off a little piece of extra fat and microwave it for a few seconds to soften it up then rub it on the outside of the steak, this prevents sticking to the grill and gives the meat a quick sear sealing in all the yummy juices. I cook on a high-end cast iron hibachi made by Napa Style, (check it out, it rules). I fill the hibachi with as much charcoal as it will hold, right up to where it is almost touching the grill then I fan the fuck out of it till it’s so hot the cast iron grill is glowing and sear/char the outside of the steaks for about two minutes on each side. Crispy outside, perfect medium rare on the inside. Always let your steak sit in a 200 degree oven for two minutes before cutting to let the juices redistribute, reabsorb.


Yea Food Forum!

[weeniewawa]

yep, charcoal is king. I use mesquite chunks . This stuff is pretty good for a marinade . I don't remember where I got it tho, maybe trader joes.
http://weeniewawa.com/timheesz/garlicsaw

[Smokezilla]

Before grilling I cut off a little piece of extra fat and microwave it for a few seconds to soften it up then rub it on the outside of the steak,

That's one of the biggest things right there: You don't have to go to any great extravagance when it comes to what you put onto the steak as much as you have to MASSAGE YOUR SEASONINGS INTO THE MEAT. Push the flavor into the grain of the flesh.:icon_wink

(And if you've ever had your meat massaged, you know how that feels! **wocka-wocka**)

[burky79]

I love the fat in the ribeye... it flavors everything soooo well, especially with a nice 24 hr pre-seasoning (the salt helps a lot!)

BUT

I have never liked any cut more than a fillet that has whole peppercorns (or a light horseradish crust) and is tickled with a candle and thrown on my plate.

The buttery texture and spicy pop of the peppercorns, the way you can let a thin cut dissolve in your mouth.... Mmmmmm.

I am huge fan of beef tongue when it's prepared correctly too!

[stillbornstew]

Type: Porterhouse or ribeye at least ¾ of an inch thick
Preference: Medium rare to medium
Seasoning: Sea salt, black pepper and a garlic butter sauce

I like to put salt and pepper on my steak 24 to 48 hours prior to cooking. Place the steak in a tupperware container with several holes punched in the sides and top. Return to refrigerator to “age.” Because most refrigerators are frost free they will pull out some of the moisture from the steak, resulting in a better flavor to the meat. Grill over flame and add garlic butter sauce while cooking, eat with a loaded baked potato, beer and other goodness.
this wasn't on your list of foods from jimmy wants abs you jarhead. oh wait, is this your "day off" meal?



i like a 2" porterhouse and marinade it in homemade chimichurri sauce. to make:

1 cup chopped cilantro
1/2 " " parsley
2 TBS red wine vinegar
1 clove chopped garlic
dash kosher salt
1/2 TSP crushed red pepper.
1/2 small white onion chopped

you can take all the above and put in a food processor and blend into a puree. pour 3/4 of mixture over steak, marinate overnight. cook to desired doneness. pour rest of mixture over cooked steak, let it sit for about 10-15 minutes before carving into it's yumminess.

[foyb]

I'll take a nice sirloin or a strip of some sort, and either marinate it in a dab of olive oil and A-1 with some garlic, or just rub it a couple of minutes before grilling with minced garlic or garlic powder, and a shitload of pepper. Then I grill the hell out of it, always well done to very well done.

[d0uche_n0zzle]

i gave up beef. now its bison or ostrich

Bison burgers rule, so does ostrich meat.

No Mad Cow disease for me. :action-sm

[Biff Hardslab]

I like to take a Ribeye and either use the "Jack Daniels Mesquite Marinade in a Bag" or coat it lightly with a little olive oil and then shake on some Montreal Seasoning.

I let the coals burn down, place the steaks on the outer edge of the grill, put the dome on and then LEAVE IT THE FUCK ALONE! It will roast perfectly and all the aromas go back into the meat. 8 to 10 minutes later flip it once and let it finish. Perfect medium steak.

Those assholes that think they need to juggle a steak with a spatula the whole time should just stick to hamburgers.

[DoughBoy]

A nice skirt with some sea salt, a sprinkle of fresh ground pepper, and a hint of garlic and rosemary (fresh through a coffee grinder). Let it hit a screaming hot grill on both sides for about 4 minutes each (cover OFF the grill). Let it sit for 5 minutes after pulling it.

[Turtle]

Poke holes in the tupperware or the steak?

In the tupperware

I’m going with turtle on this one with a few changes. I hang mine in the fridge for about five days in cheesecloth. Before grilling I cut off a little piece of extra fat and microwave it for a few seconds to soften it up then rub it on the outside of the steak, this prevents sticking to the grill and gives the meat a quick sear sealing in all the yummy juices. I cook on a high-end cast iron hibachi made by Napa Style, (check it out, it rules). I fill the hibachi with as much charcoal as it will hold, right up to where it is almost touching the grill then I fan the fuck out of it till it’s so hot the cast iron grill is glowing and sear/char the outside of the steaks for about two minutes on each side. Crispy outside, perfect medium rare on the inside. Always let your steak sit in a 200 degree oven for two minutes before cutting to let the juices redistribute, reabsorb.


Yea Food Forum!


Cheeseclth- fucking great idea.

[WonkaVision]

My buddy made me a steak once, which he called "Argentine style"...iot was simple, but awesome.

Get the steak, rub rock salt into it. Drench in lemon juice and cook over charcoal. Thats it, but was fucking good.

[flyerfan116]

MMMMMM Steak...love a nice Ribeye no fucking marinades, just salt & pepper and right before its finished a few brushes of melted butter...delicious.

I also have a little thing i do with London broil. I take some of Emeril's Essense seasoning, add in a little salt, pepper and some cayenne pepper, mixed with brown sugar. I dry rub the LB with the mixture making sure to rub it in really good, grill it and before the last turn sprinkle some more of the misture, just to make sure you have a nice carmalized crust. Let it sit for a few minutes, slice and serve...fucking awesome.

[ih8Uboo-boo]

I prefer a ribeye, but will "settle" for a sirloin from time to time.

For a dry seasoning I will use this:

http://www.mccormick.com/assets/164_6211_spicymontreal.gif

If I marinate, I try to do it a day before and I will use this:

http://us.st11.yimg.com/us.st.yimg.com/I/stubbsbbq_1981_5263638

Both have a little heat to them, but it is not overpowering to the point that you can't enjoy the steak.

Before I throw it on the grill, I let the grill get very hot. Then I will take a paper towel with some olive oil and rub it on the grill (using my tongs). I'll let it cook for about 3 minutes (depending on thickness) then give it a 1/4 turn (to create the XXs), let it cook a little longer, flip to finish for a minute or 2 then pull it from the heat and let it sit for a minute or so before serving.

[EvilMonkey71]

I like to take a Ribeye and either use the "Jack Daniels Mesquite Marinade in a Bag" or coat it lightly with a little olive oil and then shake on some Montreal Seasoning.

I let the coals burn down, place the steaks on the outer edge of the grill, put the dome on and then LEAVE IT THE FUCK ALONE! It will roast perfectly and all the aromas go back into the meat. 8 to 10 minutes later flip it once and let it finish. Perfect medium steak.

Those assholes that think they need to juggle a steak with a spatula the whole time should just stick to hamburgers.

Yes! Ribeye + Montreal Seasoning = Beef Goodness :clap::clap:

My local Shop Rite started carrying aged ribeyes, strips, and t-bones last year. I used some poker winnings to buy a couple of t-bones and they were incredible!

[Chino Kapone]

DelMonico.... enough said.

[chumpy]

I prefer ny strip but hanger steak is really good too. It has a lot of natural flavor because of its close proximity to the liver.

I like a good pan sear then oven time. keep the drippings in the pan, deglaze with wine or just stock. season and hit with a small bit of butter for a little more body and you have great sauce. :rolleyes:mmmm

[Flea_Man]

I love to make a nice boneless sirloin straight from the mircowave (https://secure.sanopi.net/pimages/microgrill.jpg). Take a little Italian seasoning and garlic powder, and you get a quick steak in a matter of minutes. A nice baked stuffed potato on the side. Yummy.

My mom makes her special rib eye, but stuffs the middle with her own blue cheese recipe, and finishes cooking it. So when you cut it, stuffed with warmish blue cheese in a hot steak. Doesn't overpower the steak at all, only gives it more flavor.

I need to learn how to cook more.

[Haeder]

I love to make a nice boneless sirloin straight from the mircowave.

This is why they should drag you behind trucks-a.

Steak deserves so much more.....

[EvilMonkey71]

This is why they should drag you behind trucks-a.

Steak deserves so much more.....

x2 :icon_eek:

[SatansCheerledr]

I love to make a nice boneless sirloin straight from the mircowave (https://secure.sanopi.net/pimages/microgrill.jpg).

I finally hate you now too.

[LAX]

I love to make a nice boneless sirloin straight from the mircowave (https://secure.sanopi.net/pimages/microgrill.jpg).


What's wrong with you....?



Marinating a porterhouse in some italian dressing now....

just going with some salt pepper and garlic butter sauce while its cooking...

Good shit

[greensnacks]

This one is quick and easy. The Boursin really makes it good.

http://www.epicurious.com/images/recipesmenus/2008/2008_january/241087_116.jpg

http://www.epicurious.com/recipes/food/views/241087

[SatansCheerledr]

This one is quick and easy. The Boursin really makes it good.

http://www.epicurious.com/images/recipesmenus/2008/2008_january/241087_116.jpg

http://www.epicurious.com/recipes/food/views/241087

Holy Crap that looks good. I’m having that for dinner tomorrow with sautéed French green beans in raspberry balsamic, walnut oil vinaigrette.

[Glenn Dandy]

My girl taught me the key to a great steak... I thought i knew...

the key is....A quality cast iron pan..... just put the syucker on the fire until is red hot.....

then...PSHTZZZZZZZZZZZ.... throw that steak in there 40 seconds both sides.... jesus it locks in the flavor like a steel trap.

[Owen Day]

12 pack of Miller Lite I slaughtered listening to the Caps game

-h

I would've been drinking heavily if I was a Caps fan too:p

[flyerfan116]

This is why they should drag you behind trucks-a.

Steak deserves so much more.....

x2 :icon_eek:

I finally hate you now too.

What's wrong with you....?



I would've been drinking heavily if I was a Caps fan too:p

All of the above...QFT

[Flea_Man]

I finally hate you now too.

I'm in a dorm room and that's my way of cooking.

[roche]

I'm in a dorm room and that's my way of cooking.

That isn't cooking.

[Turtle]

I'm in a dorm room and that's my way of cooking.

That is heating up a meal, not cooking

[SatansCheerledr]

I'm in a dorm room and that's my way of cooking.

Great, that cow died so you could turn it into a fucking hunk of grey rubber. Why would you even want to eat that?

[THE FEZ MAN]

Holy Crap that looks good. I’m having that for dinner tomorrow with sautéed French green beans in raspberry balsamic, walnut oil vinaigrette.

does that come with a sprinkling of the HIV?


oh and i hope you choke on your microwaved steak flea

[NikkorTheMonk]

I love to make a nice boneless sirloin straight from the.

There used to be a time where we took guys like you out back and beat you with a rubber hose. Now you got your goddam unions..... And your banned from Difisburger!

[SatansCheerledr]

does that come with a sprinkling of the HIV?


oh and i hope you choke on your microwaved steak flea

It's really just vinigar and oil so it's not as faggy as it sounds. Plus I already admited I like faggy foods sometimes so play nice fuck-face. (stupid, apologetic, wuss-out, wavy dick face here)

[smurray06]

My buddy made me a steak once, which he called "Argentine style"...iot was simple, but awesome.

Get the steak, rub rock salt into it. Drench in lemon juice and cook over charcoal. Thats it, but was fucking good.
yea, i had a friend who made that for me too, it was fucking great.

[peas hode]

I'm in a dorm room and that's my way of cooking.

yeah thats when you get a little hibatchi and some charcoal and you grill on the roof/balcony/parkinglot/hallway whatever...but you NEVER microwave a steak

[oandapartycock]

yeah thats when you get a little hibatchi and some charcoal and you grill on the roof/balcony/parkinglot/hallway whatever...but you NEVER microwave a steak

Admitting you use a microwave to cook steak is akin to admitting you can blow yourself. Sure, it's great if you can pull it off, but you're not proud of it.

[jackjack]

Hey Flea.. When you wrote that, did you think you wouldn't even need the second part?

I think I'll try the salt and lemon grill thing, though.

[flyerfan116]

Thinkin about going to a butcher and getting some nice steaks...what can i expect to pay for a nice rib eye for example...and anyone in the south jersey know of a good butcher?

[Myhairygrundle]

Thinkin about going to a butcher and getting some nice steaks...what can i expect to pay for a nice rib eye for example...and anyone in the south jersey know of a good butcher?

Dry aged is worth every penny. Allen Brothers will make you cream in your pants....it's very $$$$$ but good for once or twice a year.

http://www.allenbrothers.com/dry-aged-beef-steaks.html

Dodge City has ok dry aged steaks too, but not as good as AB

http://www.dodgecitysteaks.net/estore/steaks.cfm

Being so close to NY, I'm sure you can find some good beef....

[roche]

My butcher charges 14.99 a lb for some really nice ribeyes.

[Chin nuts]

Costco has some amazing steaks, my favorite is NY Strip. They sell a pack of 4 or 5 (depending on thickness)for $30.00. They're easily 1.5" thick each. Although I'd prefer to buy prime at a real butcher they sure do beat the shit out of any supermarket steaks. Make sure to let the meat come to room temperture before grilling. Just some Kosher salt and black pepper throw it on a super hot grill for about 4 min./per side , make sure to leave the cover closed, and check it with an instant read thermometer (when it hits 135 F) take it off. Let it rest for 5 minutes and it'll be perfectly medium rare enjoy. Yummy.

[LiddyRules]

I can't remember the last time I used my microwave for anything other than a timer. But using it for a steak is just fucking wrong.

I'm probably going to try at least one of your ideas this weekend. Yes, it'll be sirloin since it's cheap, but I'll be ***** before I place it in my microwave.

[Baby Evil]

I love to make a nice boneless sirloin straight from the mircowave (https://secure.sanopi.net/pimages/microgrill.jpg). Take a little Italian seasoning and garlic powder, and you get a quick steak in a matter of minutes. A nice baked stuffed potato on the side. Yummy.

I need to learn how to cook more.

Using garlic powder with Italian seasoning is not real useful. Garlic powder will be dominated by the Italian seasoning. Anything with any amount of aicd in it will break down the garlic powder unless you use a crazy amount of garlic powder. If you want garlic flavor try using fresh minced garlic.

If you want a nice steak watch Alton Brown's episode of Good Eats about steak. The tupperware trick is shown there as well. It is great as a cheap alternative to dry curing meat.

I like a medium rare to medium ribeye. I will often cook my steak to medium rare, then I will grate fresh horseradish on top of the steak with some good quality blue cheese (or roquefort) then I will put in under the broiler to brown the toppings.

Serve with some asparagus and a good loaded baked potato, and I am a happy boy.

[Voss's Tumor]

Gimmie a nice aged sirloin or ribeye, place a liberal amount of kosher salt and coarse ground black pepper on it, sit for 30 minutes, then a light "grilling" on the grill before eating (I like my meat rare-medium rare). And since my wifey's dad is a farmer, I know it's that good corn fed beef and not any of that hormone injected shite that some people eat.

Sounds like a jewie steak to me.

Sup 'Baggers, long time no see! :action-sm

[ginaf20697]

He's a douche but I like this Bobby Flay rub for my rib eyes

Rub:
1 cup ancho chili powder
1 tablespoon ground cumin
1 tablespoon dried coriander
1 teaspoon cayenne pepper
2 teaspoons dry mustard
2 teaspoons dried oregano
1 tablespoon salt
1 teaspoon freshly ground black pepper

[RMM46]

Costco has some amazing steaks, my favorite is NY Strip. They sell a pack of 4 or 5 (depending on thickness)for $30.00. They're easily 1.5" thick each. Although I'd prefer to buy prime at a real butcher they sure do beat the shit out of any supermarket steaks. Make sure to let the meat come to room temperture before grilling. Just some Kosher salt and black pepper throw it on a super hot grill for about 4 min./per side , make sure to leave the cover closed, and check it with an instant read thermometer (when it hits 135 F) take it off. Let it rest for 5 minutes and it'll be perfectly medium rare enjoy. Yummy.

Costco has some AMAZING steaks.

Though Flea would just fuck them up by tossing them in the microwave. Jesus Christ, we should shut this whole Food Forum down after reading that nonsense.

That being said. A few weeks ago, I took some boneless round eyes. Got my cast iron skillet screaming hot. Coated both sides with some canola oil, kosher salt, fresh cracked pepper.

A little bit mre oil in the pan, then seared them on both sides for 3-4 minutes each, then let them sit on the side.

In the pan, a little bit more oil, and sauteed a couple of cloves of finely chopped garlic and a finely chopped shallot. Tossed in a cup of merlot, let it reduce, and poured it over the cooked steaks.

[Hudson]

mmmm charcoal grill!

[RMM46]

mmmm charcoal grill!

That was tonight's dinner with a couple of porterhouses we picked up a couple of weeks ago. :)