Need Help: Best way to make a steak

[Deleted User]

I am a huge steak lover. You will also find some additional 'How to" steaks here,

http://www.polkaudio.com/forums/showthread.php?77103-So-any-Steak-Lovers-here&highlight=steak+lovers

btw JBooker's pic looks damn good.

Halen

Geoff4rfc

jbooker82 wrote: »

Oh, btw, I forgot to tell you, I'm coming over for dinner and what ever else I can eat. Thanks also for including my favorite cookies. Best way to consume mass quantities of double stuff oreos; fracture handfuls of oreos, fill extra large glass with fractured cookies, fill with milk, place in freezer for approx. 5 min (if you can wait that long) and eat with a large serving spoon.

tommyt21 wrote: »

That is next on my list!!!:eek::cheesygrin:

Geoff going to use your " nipple tingle sauce" for gravy tonight for the potatoes

Right on, just a word of caution, when you light the cognac, the flame shoots up pretty high, so you may want to pull it away from the stove top when igniting and don't have your head over the pan :cheesygrin:

Be sure to post the result of the evening Chef T.

ken brydson

This definately needs to be a sticky. I've drooled all over my keyboard. A cooking/recipe section could be cool. I'm looking for good crock pot recipes...

toucanet

ken brydson wrote: »

This definately needs to be a sticky. I've drooled all over my keyboard. A cooking/recipe section could be cool. I'm looking for good crock pot recipes...

Here are a few:
http://slowandsimple.com/
http://allrecipes.com/recipes/main-dish/slow-cooker/
http://southernfood.about.com/library/crock/blcpidx.htm
http://www.foodnetwork.com/topics/slow-cooker/index.html

Good luck!

ken brydson

toucanet wrote: »

Here are a few:
http://slowandsimple.com/
http://allrecipes.com/recipes/main-dish/slow-cooker/
http://southernfood.about.com/library/crock/blcpidx.htm
http://www.foodnetwork.com/topics/slow-cooker/index.html

Good luck!

Awesome links, thanks!

dkg999

Here in IA the cows are just starting to drop our future steaks onto the pasture. We had a couple of good looking calves show up today. Good spring weather should get them on their way to being prime grade by late next winter.

Geoff4rfc

dkg999 wrote: »

the cows are just starting to drop our future steaks onto the pasture.

I'm glad you clarified that "calves" is what was getting dropped :cheesygrin:

thsmith

OP, how did it go, what did you cook, were your guest duly impressed ?

Geoff4rfc

thsmith wrote: »

OP, how did it go, what did you cook, were your guest duly impressed ?

Yes yes, do tell Chef T.

evhudsons

Culinary minds want to know.

I'm about to blacken outside some snapper we just caught; and smoke some chicken and ribs.

Erik Tracy

I did some burgers last night and knocked them out of the park!

Butcher select fresh ground round, some Lindberg/Snider Porterhouse and Old Bay seasoning, crushed up French's Fried Onion mix, extra virgin olive oil, and some minced red scallions from my garden. All mixed up to form some extra thick patties then grilled on my super hot grill to get a nice crust on the outside, but still hand messy/runny juicy on the bite.

Mmm....

tommyt21

Sorry guys I ws ecovering from one hell of a good night!:eek: I had to make a few changes to Tony's Steak idea and Geoffs sauce but it still came out phenomenal:eek:. I had to use a Ribeye instead of Porterhouse and we also used Maple bacon instead of regular. The smear stayed the same. The sauce we added mushrooms cooked down in butter with roasted garlic and added beef stock and cracked peppercorns. We ended up getting two exstra guests and one of them stated it was the best steak they ever had:cheesygrin: My wife also made some crab legs. The movie was okay, however the POLKS were in full effect and I think they have some new fans:cool: The night went late and people had to stay the night. So ya it was a good dinner event

Thanks to all the help from all the polkies. We are already planning our next gig and I'm looking hard at this thread for inspiration!!:cheesygrin:

Geoff4rfc

Nicely done my friend!! I'm going to try your spin on the tingle sauce, that sounds good. Ribeyes, my next favorite to tenderloin. I wish I could've been there to sample the cookin', the views, and the hospitality. I'm sure it was all 1st rate.

I was wondering about the movie, they say it's not true to Greek mythology but crammed packed with plenty of ear and eye candy, that the sub gets a good work out.

tommyt21

Geoff4rfc wrote: »

Nicely done my friend!! I'm going to try your spin on the tingle sauce, that sounds good. Ribeyes, my next favorite to tenderloin. I wish I could've been there to sample the cookin', the views, and the hospitality. I'm sure it was all 1st rate.

I was wondering about the movie, they say it's not true to Greek mythology but crammed packed with plenty of ear and eye candy, that the sub gets a good work out.

Thanks Geoff for the kind words, it was fun. It would have been nice to have some polkies around The movie I will have to watch again as I was pretty drunk:eek: The 3D was okay the story deviated from Greek mythology so much so that only the names of characters had anything to do with the real thing. The costumes were kind of cheap looking, however the fight scenes especially between the Titans and the Gods at the end were pretty freaking cool. The guys that made this, 300 and Sucker Punch do one thing very, very well and thats choreographed fights. It does elude to a sequel at the end.

P.S. The movie does have a couple low 20's HZ and lower bass lines in it:eek:. It was hitting hard and low for an exstended period of time in one scene to where my guests were like what the hell is that an "earth quake":eek::cheesygrin:

steveinaz

While I'm sure you've received a bagillion recipe ideas. might I add that IMO the best METHOD for steaks is cooked over wood. Start your fire about 3 hrs prior so you can build up some hot coals, push the coals under your grill - and prepare to be amazed. My late (RIP in my friend) Mexican friend Jesus taught me this after I kept asking him how he got his steaks to taste so good....his reply "Salt, pepper, and wood." A truly good steak needs no "foo-foo."

seeclear

We need to keep this near the top of the forum. You know, March 14 is almost here! And you know what that is.:cheesygrin:

gdb

This ?

Steak and BJ Day was invented by Tom Birdsey, may he live forever, and may the gods eternally bless his fate. Men everywhere should build shrines and worship this man, who has been so kind as to bless us with a day devoted entirely to devouring massive hunks of cowflesh and having one's member gobbled. Truly, he is a saint among swine, and deserving of the highest accolades in the worlds beyond.

seeclear

You betcha.