Steak, what is your favorite?

[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.