Steak, what is your favorite?

[b5blue]

Favorite cut of USDA Grade A Beef? Mine is "Rib eye"! (Done medium rare.) 

[cdr]

Favorite cut of USDA Grade A Beef? Mine is "Rib eye"! (Done medium rare.) 

                 

[71green go]

Not sure what Grade it is but, The steak from Costco is AMAZING

[b5blue]

What cut? NY strip is more money but Rib eye I enjoy more for some reason. 

[resq302]

Any kind of steak which doesn't have the bone in it taking up more space for the meat!      Also medium rare!

[TruckDriver]

I do not like steak, not even if I make it. I rather have a juicy hamburger or BBQ ribs I'm not even a fan of bacon, unless it is turkey bacon

[polywideblock]

porterhouse and well done

[68X426]

Rib eye: black, bloody, and rare.

[chargerboy69]

Prime Rib/Ribeye (same piece of meat, just cooked differently) my favorite.

I like all my steaks extra rare.  Just had a 16oz. Prime Rib extra rare at Texas Roadhouse tonight. 

[twodko]

On my plate! Medium well done with a baked tater, salad and beer sooo cold it makes my fingers numb.

[Fred]

Scotch fillet medium rare.   

[71ChallengeHer]

New York Strip med well

[JB400]

I'd rather have a club steak, chicken fried served with mashed taters and rich, creamy, white gravy.


I've had too many ruined steaks that it don't appeal to me anymore.

[Dans 68]

Rib eye, medium rare, with crumbled blue cheese on top. A baked potato with all the fixin's, and a good Merlot.  

Dan

[burnout.dawg]

Rib-eye, barely branded both sides on the barbeque grill, still saying moo. Smothered with butter sautéed mushrooms.

[Fred]

I'd rather have a club steak, chicken fried served with mashed taters and rich, creamy, white gravy.


I've had too many ruined steaks that it don't appeal to me anymore.

What's wrong with brown gravy?

[Fred]

Rib eye, medium rare, with crumbled blue cheese on top. A baked potato with all the fixin's, and a good Merlot.  

Dan

Nothing beats a good Merlot.  

Rib-eye, barely branded both sides on the barbeque grill, still saying moo. Smothered with butter sautéed mushrooms.

Love sautéed mushrooms and combined with sautéed peppers.........even better.   

[Just 6T9 CHGR]

Bone-in  Ribeye for me medium rare.....Going to Long Horn steak house tonight as a matter of fact.....

But my all time favorite is the Ribeye at Ruth Chris' steak house 

[RECHRGD]

Filet Mignon, medium rare with Bernaise sauce.  After that, it would be a Prime grade rib eye, medium rare.  Always with a loaded baked potato and salad......

[TruckDriver]

I'd rather have a club steak, chicken fried served with mashed taters and rich, creamy, white gravy.


I've had too many ruined steaks that it don't appeal to me anymore.

I LOVE these!!! 

[Bob T]

Scotch filet with mushrooms and bernaise sauce.
Had some venison with a blueberry sauce recently at a restaurant, man that was delicious

[b5blue]

Well now I did it to myself, I'm heading to the store to get my son and I some steak! 

[Old Moparz]

Filet mignon.

From here..... http://www.stevessizzlingsteaks.net/Menu.html    

Of all the times I've eaten there, there's never been a wait for a table under 30 minutes. Good thing they have a bar.   

[Tilar]

Porterhouse, medium rare. We grow our own beef so it's really hard for me to go to a steak house and get anything that compares with what I probably already have at home.

[Tilar]

Rib eye, medium rare, with crumbled blue cheese on top. A baked potato with all the fixin's, and a good Merlot.  

Dan

Nothing beats a good Merlot.  

You're just not using the right equipment.   

[XS29L]

I agree with chargerboy69. The 16ounce prime rib at Texas Roadhouse is  !!    BBQ ribs is still my favorite !!

[RECHRGD]

I had to look up what a scotch filet is.  Turns out it's Austrailian for rib eye.  I also like a nice single malt scotch before dinner....

[Big Sugar]

Any steak cooked right is my favorite ! But the Porterhouse does get my attention.



Ron

[Charger RT]

My favorite is a Philly cheese steak with fried onions and it made in Philly but not at Pat's or Geno's. Made at a corner pizza place. But for a piece of steak I will take 2 filet mignons medium rare with a baked potato and a small salad.
Tim

[oldgold69]

tenderloin   be it beef or venison   with mushrooms and onions

[Tilar]

tenderloin 

Thats what makes the Porterhouse so good. It's the T-bone that hasn't had the tenderloin cut off... Just for those that didn't know. 

[RIDELIKEHELL]

I have to say that a Rib Eye is my fave but once in a while I'll go to the local Butcher who raises the best beef. They claim no hormones blah blah blah and it sure does taste different. I picked up a slab of AAA Top Sirloin about 2.5 inches thick to BBQ a few weeks back. All I do is season it with seasoning salt(clubhouse) grind on lots of fresh pepper with my new massive pepper grinder the wife got my for my birthday.  I then spray some olive oil on both sides and let sit in the fridge for a few hours. Fire up the BBQ and get it nice and hot(400 plus degrees) then sear it about 5 minutes then turn 180 degrees and repeat for another 5 minutes on that same side. Flip and repeat for a total cook time of 20 minutes. The key is to then remove from grill and tent with foil for 10 minutes to let it continue to cook(will be medium rare). Slice it into strips, serve with baked potato & fresh french baguette and Ceasar salad. Everyone I have ever cooked this for raves about it  

[GOTWING]

man, who can afford to eat stake! 

[Tilar]

They claim no hormones blah blah blah and it sure does taste different. 

We raise our own beef and I can tell you that the taste of beef is probably 65% the breed of cattle and 35% how they are fed out. We raise simmental/angus cross and the feed they get is all grown right here on the farm with the exception of the molasses and minerals. It just doesn't gety any better. 

[RIDELIKEHELL]

They claim no hormones blah blah blah and it sure does taste different. 

We raise our own beef and I can tell you that the taste of beef is probably 65% the breed of cattle and 35% how they are fed out. We raise simmental/angus cross and the feed they get is all grown right here on the farm with the exception of the molasses and minerals. It just doesn't gety any better. 

I didn't mean that to sound bad Tilar and I'm on my way to your place for a BBQ right now 

[charge69]

Big Azz New York Strip cooked medium rare or a large Filet mignon cooked the same way.  Served with A Large Baked potato with just butter, salt and pepper and another side dish of choice when I order.  Upper-scale steak houses (Ruth's Chris etc.) are good but I have been told many times that my filet's, cooked on my grill are better than ANY they have ever had! Not cheap cooked at home but a lot cheaper than  a restaurant!

My wife is a web-foot Cajun and cooks the best side dishes and casseroles on the planet!  Many times she has been told to start her own restaurant but that is waayyyyy too much work for her and me ! I enjoy a good life of home-cooking bliss most nights as she loves to cook!

[RIDELIKEHELL]

Big Azz New York Strip cooked medium rare or a large Filet mignon cooked the same way.  Served with A Large Baked potato with just butter, salt and pepper and another side dish of choice when I order.  Upper-scale steak houses (Ruth's Chris etc.) are good but I have been told many times that my filet's, cooked on my grill are better than ANY they have ever had! Not cheap cooked at home but a lot cheaper than  a restaurant!

My wife is a web-foot Cajun and cooks the best side dishes and casseroles on the planet!  Many times she has been told to start her own restaurant but that is waayyyyy too much work for her and me ! I enjoy a good life of home-cooking bliss most nights as she loves to cook!

I need some new side recipes care to share?  I'm hungry!

[charge69]

You know, that is the funny part! She hardly ever uses a "recipe". If she does, it is just a "guide" for making it!

I can tell you she puts onions and fresh garlic in about everything she makes. I guess it's the Cajun in her but, some kind of fresh pepper is also used in almost every dish.  Man, do we go thru a lot of jalapeno and Serrano peppers here. They are de-seeded and cut up in lots of things!

Peppers are supposed to be "good for what ails you" and I hope they are because we eat many varieties of peppers raw,cut up and cooked or stuffed with all sorts of things.

I have been married to her for 36 years now and for the first 25 years or so, once each week, she would pick out a new recipe in a cookbook or magazine and prepare something we had never tried to eat! Most times pleasantly surprised but, every now and then, it was a dud! We just kinda stopped doing that a while back but spent many a year eating great surprise dishes! Even the "new" recipes were just a guide to her and she put her own twist on it! Good times!

[Mopar Nut]

Two Ribeyes

[Tilar]

They claim no hormones blah blah blah and it sure does taste different. 

We raise our own beef and I can tell you that the taste of beef is probably 65% the breed of cattle and 35% how they are fed out. We raise simmental/angus cross and the feed they get is all grown right here on the farm with the exception of the molasses and minerals. It just doesn't gety any better. 

I didn't mean that to sound bad Tilar and I'm on my way to your place for a BBQ right now 

Oh I didn't take it bad, I was essentially agreeing with you. Many big beef farmers do add hormones to their feed. Not only do they grow faster but on the dairy side of it they produce more milk. The taste of the meat suffers when they do that.

Just a little FYI for those that don't know, If you happen to get meat from an actual butcher that buys his meat hanging or even kills and then butchers it himself, The longer the beef hangs between the time it is butchered and the time it is cut up, the more tender it will be.  We have ours hang in the cooler for 10 days to 2 weeks before it's cut up. So if you happen to buy a 1/4 or 1/2 beef from someone and you get it processed and wrapped, Request that they let it hang for at least 10 days if they have the room. 

[charge69]

Good suggestion on aging beef for at least 10 days before cutting it up! Dry aging by just letting it hang there is the best and makes for a much tenderer steak!

[Dodge Don]

Shrimp cocktail starter with a bacon wrapped filet mignon with sautéed mushrooms and béarnaise sauce. From Smith and Wollensky in NY. Best steak I've ever had...although Mortons is also very good.

[Bob T]

Tilar, letting it hang is the answer but if you have a lesser cut in the freezer to eat and want it to age some more, thaw it and slice kiwifruit over it and let it sit in the fridge for 4 hours, the enzymes in the kiwifruit react with the steak and leave it so tender it near falls apart on searing it. My sister used to be a cook for a mobile geological survey co and they could only get rough cuts in the outback and she would need to "age" them to make em edible - her tip 

[Tilar]

Really... That's good to know. 

[69rtse4spd]

Hell I like them all, 10:00 on a Sunday night at work & hunger as hell for steak now, thanks everyone. .

[charge69]

Kiwi fruit of all things!  Thanks Bob T for the tip! I am going to give it a try.

[Bob T]

Kiwi fruit of all things!  Thanks Bob T for the tip! I am going to give it a try.

Well, I am a Kiwi     

[charge69]

Yep, I knew you were from "Way Down Under" Bob.   I live in SE Texas and have eaten steak or two in my life! Ha!

Carl

[bill440rt]

LOVE steak! 

Two fav cuts are either NY Strip or rib eye, then followed by filet mignon. Been to a few good steak houses around here, but really like BBQ'ing them at home. We've been getting some really good cuts of meat at the local Costco, their butcher shop is great.
From whatever marinade/spice arsenal I choose, I usually let them soak for at least 2 hrs before grilling. Medium rare, please! 

[71ChallengeHer]

Just use Italian salad dressing. It works as a great marinade. Needs some recipes. Just ask. I love to cook. Plus, I'm in pain and bored shitless.  I made the DC.com crew confetti coleslaw at Carlisle the other . I pretty sure I didn't kill any of them.             

[HeavyFuel]

Scotch filet with mushrooms and bernaise sauce.
Had some venison with a blueberry sauce recently at a restaurant, man that was delicious

Not sure if I've even seen venison (deer) on the menu before.  Least not around here....everyone has it in their freezers.

[Tilar]

Just use Italian salad dressing. It works as a great marinade. Needs some recipes. Just ask. I love to cook. Plus, I'm in pain and bored shitless.  I made the DC.com crew confetti coleslaw at Carlisle the other . I pretty sure I didn't kill any of them.             

Italian dressing is what I use. I let them set overnight in the fridge.  I remember the coleslaw, it was good... That was fun! Seemed like a lot to get it all together but it was fun. 

[bill440rt]

McCormick makes some really good marinades in powder packets that you have to mix up. Some of them taste really good.
Try Lawry's Carribean Jerk Sauce for London Broil. I let that soak overnight. It comes out very nice & tender on the grill. 

[hatersaurusrex]

Only three votes for NY Strip?  You guys can't be for real.

For me, a 1.5" strip done just shy of medium is heaven.  Let me give you guys a recipe you'll send me free parts over:  Let it get to room temp before cooking and coat both sides with oil.  Grind kosher salt or sea salt and black pepper on both sides.  Get your grill good and hot and meanwhile heat a seasoned cast iron skillet in the oven to 500 degrees.  Take it out and put it on he big eye of your range on high.  Drop the steak in and sear for 30-45 seconds on each side (do the sides too if its thick enough to stand up).   This creates a delicious crust that will make you forget marinades forever. Take them out and move immediately to your grill and finish to your liking.   I like mine at 135deg.

Let them rest for at least 2 mins under foil or it'll be a bloodbath when you cut it.

Do this and you will thank me. I learned this method last year and will never make steak any other way again.

If you dry age the meat in the fridge for about 2 days first you'll name your next child after me.

[hatersaurusrex]

Shit that was my 1,000th post.

If one of you tries this and thanks me, it will have been worth it

[67440chrg]

 NY strip called a Kc strip here in kc. Med well with portobello mushrooms cooked upside down on the grill with butter & garlic in them. Yellow squash 1/2ed with the same & corn on cob buttered and wraped with foil. Its hard to get them inside with out a bite gone.

[BananaDan]

A big assed bone-in ribeye cooked medium rare over a wood fire.  Yum!  NY Strip is a very close second.  My granddaddy steak of choice is a porterhouse, but I can't finish them like I could in my younger years.

[b5blue]

 

[resq302]

Never thought I would be saying this but...... Dan, you have some really nice meat there!   

[RIDELIKEHELL]

A big assed bone-in ribeye cooked medium rare over a wood fire.  Yum!  NY Strip is a very close second.  My granddaddy steak of choice is a porterhouse, but I can't finish them like I could in my younger years.

DAMN