So, any Steak Lovers here?
Comments
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I too love a good steak. When we can, which is once or twice a year we order Kobe steaks and BBQ just like that, nothing on them.
For reg steaks try this :
1 bottle of Balsamic vinergrette (we use Paul newman's)
couple cloves of garlic pressed, or chopped very fine
and add soya sauce to taste. Marinate over night and enjoy !
Sometimes we add portobello shrooms to the marinate with the steaks and BBQ them as well.
Damn I'm hungry now !!!:( -
how about a nice filet wrapped in bacon. MMMMMMMMMMMMMMMMMMMMMM Good!
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Butter up that bacon boy.
Bacon up that sausage....If you will it, dude, it is no dream. -
Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh,yummmmmmmy, yummmmmmy, Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh!!! I just ate my goooood Philadelphia's cheese steak!!!! Im so stuffed!!!I am 100% BORN DEAF and No I am not kidding!
Why am I here? My wife's hearing! 
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bobman1235 wrote: »Butter up that bacon boy.
Bacon up that sausage....
But my heart hurts.I never had it like this where I grew up. But I send my kids here because the fact is you go to one of the best schools in the country: Rushmore. Now, for some of you it doesn't matter. You were born rich and you're going to stay rich. But here's my advice to the rest of you: Take dead aim on the rich boys. Get them in the crosshairs and take them down. Just remember, they can buy anything but they can't buy backbone. Don't let them forget it. Thank you.Herman Blume - Rushmore -
It's like going to a nice steak house getting a $50 steak and then asking for some A1 sauce.
I like A1 with a good steak. But i have never actually tried to eat the steak just by itself so i could be missin out. I dont think ill ever spend 50 on steak though.
Mccormicks grill seasoning FTW.Onkyo TX-NR801
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100% authentic Japanese Wagyu Beef Ribeye Roast... only $153/lb. next Polkfest?
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100% authentic Japanese Wagyu Beef Ribeye Roast... only $153/lb. next Polkfest?
if mr polk pays for it, im in! I am 100% BORN DEAF and No I am not kidding! Why am I here? My wife's hearing!
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100% authentic Japanese Wagyu Beef Ribeye Roast... only $153/lb. next Polkfest?
if mr polk pays for it, im in! I am 100% BORN DEAF and No I am not kidding! Why am I here? My wife's hearing!
My Home Theater Rig || Television: 58" Panasonic TH-58PZ800U Viera Plasma || Power Conditioner: Power Monster HTS 3600 MKII || Receiver: Onkyo TX-SR805 || Blu-Ray/Gaming: 60 Gigabytes Playstation 3 || Amplifier: Emotiva XPA-5 || Fronts: Polk Audio RT800i || Center: Polk Audio CS245i || Surrounds: TBA|| Subwoofer: TBA -
Good beef requires nothing but being cooked to a perfect med rare over an open flame. Filet Mignon is like dessert to me.:cool:
You can save the sauces for sirloin or buttsteak:D"SOME PEOPLE CALL ME MAURICE,
CAUSE I SPEAK OF THE POMPITIOUS OF LOVE" -
Good beef requires nothing but being cooked to a perfect med rare over an open flame. Filet Mignon is like dessert to me.:cool:
You can save the sauces for sirloin or buttsteak:D
That's what we normally do. Just a tad of salt and peper -
Big meat eater here. One of my favs is as follows:
Grill or broil steaks (cut of your choice, but boneless works best. Also thicker the better.). cook to your desired level of completion, I prefer super rare.
while cooking steaks sautee about 1lb of mushrooms (for about 2 steaks + some extra sauce) with some butter or EVOO (extra virgin olive oil). when mushrooms are browned and tender add 1 cup port wine (can do super cheap, but make sure its port) and simmer the sauce down till its a little thicker (like 5 min)
next add about a quarter cup of cream and simmer for another minute while stirring. mashing up some butter + cornstarch and adding this to the sauce at this point will thicken it even more and is something I usually do.
salt + pepper to taste.
This recipe is super rich but so damn good its almost frightening. good luck! -
I have experimented with every different cut of steak and every different marinade or rub. I have come full circle, no matter the cut - the only thing i ever use now is Montreal Steak Seasoning. It is delicious.
I will second that. Montreal Steak Seasoning is the Bomb Yo! -
EVOO with sea salt, cracked pepper, and crushed garlic. Not a lot of any except the steak. Med.
+1 This is all you need for a great tasting steak!!! extra virgin olive oil on both sides, sea salt (has to be sea salt) and cracked pepper both sides and either crushed garlic or garlic powder on both sides...cook to med. put a little butter on it and let it rest for 5 min....Now, i think i might cook one tonight!! -
Man I wish my grill wasn't under a foot of snow and ice right now....If you will it, dude, it is no dream.
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Got my steak ready out of the fridge. Gonna run to to local market and pick up the montreal steak seasoning first. All the different seasoning and marinades sounds great, but tonight, gonna start with the montreal. Will post in few hours after its done!!!
Halen -
Ha! When we lived in Wellesley (MA), I still shovelled myself a path to the grill (about 20') so that we could grill our steaks, salmon steaks etc. in the Winter. The neighbours probably thought I was nuts (which is absolutely true, BTW, but more so for other reasons), but I would go out and grill even when it was still actually snowing. Mmm. Too delicious to miss for a bit of white fluff on the ground!bobman1235 wrote: »Man I wish my grill wasn't under a foot of snow and ice right now....
None of that for me now, though, it's 80° today in L.A.!Alea jacta est! -
Yeah, if I keep up with it I'll usually have a path to teh grill as well, but this year we had too many storms in a row and I got sick on top of it so everything got buried under snow and ice.
If you will it, dude, it is no dream. -
I went to the local market, and found mccormick's montreal seasoning. I recognized it, turns out, I have tried this one before. I bought it and made my steak anyhow. It was great, reminded me of the ones I had before. It was great...
Soon, I will try the other ones as well.
Speaking of weather, this is just insane what I am seeing with 40 below colds. Crazy!! I am no weatherman, but damn, I could not remember the last time it was this cold. Stay warm everyone, and be safe...
Halen -
Two things you shouldn't do:
1.) DON'T POKE IT! Don't use a fork or anything else that is gonna jab holes in the steak. Holes let juices leak out and dry out the steak. Use tongs to flip the meat.
2.) Throw the meat on a very hot grill, broiler plate or skillet and sear the first side for a minute and then flip and sear the other side for a minute. Reduce the heat and flip back over and let cook 4-6 minutes depending on thickness on the first side. Flip it again after 4-6 minutes and let cook 4-6 more minutes. Check it on both sides if you like and then plate and serve. A typical 6-9 ounce fillet shouldn't take more than 8 minutes to cook. Of course thicker steaks will need more time for higher levels of "doneness". But 8 minutes should get you medium to medium well in most cases on an amply hot fire or broiler.
+1 ^
high heat..... 500 degrees or more to really sear both sides of the meat.... then finish cooking in a skillet for just a few minutes more. I usually just use salt and pepper just before it's finished cooking. I never use marinades. Sometimes I do use the seasoning salt too.
I like mine medium to med-rare. My favorite cut has always been a nicely marbled rib eye PolkFest 2012, who's going>?
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Favourite steak dinner...
Ribeye cut, nice and thick. Light coat of EV Olive oil, then take Montreal Steak Spice, roll the edge only in the steak spice creating a crust like a pepper steak. Grill medium rare. Serve with sauteed mushrooms in butter and lightly steamed green beans. Topped with a nice Guinness or any other dark beer. MMmmmmmm._____________________________________________
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To each his own, but I think a good cut of steak should not be masked by a marinade or a sauce. If you have a strip, porterhouse, or filet all you do is sprinkle a little sea salt and fresh ground pepper possibly a touch of garlic or olive oil to prevent sticking cooked to medium rare. But then again, I also use sirloin tips to make ground beef. I don't care rib eye becuase of the fat.
The marbling in the meat is what makes it tender. Ribeyes are my favoriate and I totally agree with not masking the flavor of the meat. Steaks are better when age 10-14 days as there is no more breakdown in the meat after that period of time it doesn't help to age 21 or 28 days as so places advertise. In case your wondering why I said that it is because I am a butcher. Alberta beef all the way lolFXi3 sats
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bobman1235 wrote: »Man I wish my grill wasn't under a foot of snow and ice right now....
In the fall I had my brother help me bring it up on to our deck. We use it all year cept this past week as I'm sure the flames would freeze
. All I need to do is slide open the patio door take a step to the right and there it is!! -
Love steaks-- don't eat quiet as much as I used to -- Nice thick ribeye's are my fav -- gotta have marbling -- helps with staying tender AND the flavor
Just a little bit of fresh ground pepper, sea salt , & some fresh garlic -- let um rest in their new bed of flavor for a couple hours in the frig -- take um out about 30 minutes b4 you put um on the grill -- med rare - rare for me
If you want a little something to put on your steak after it's done try this- called a compound butter if I remember right-- leave a stick of butter out to soften at room temperature ( do not microwave ) roast some garlic in the oven( look it up, it's very easy) let it cool-- take the peel off & chop lightly ---- mix the two & season with a little sea salt --- store in a little container in the frig until ready to use -- a little dab of this on top of a steak fresh off the grill is just yummy.... it's actually quite good on mashed taters also
You can add different ingredients to your taste-- maybe some blue cheese or anything that you like -
I did the filet with mushrooms the other night. It was what i remembered it to be. I just love meat. Tonight, I tried it with wood chips. Its amazing how it added flavor. No sauce, no dippings, no nothing. I think I am going barbaric.. However, there are many recipes on here, gonna try them all out within the month... after that, chicken!!!
Halen -
Had a filet last Sat. Salt, Pepper, & I melted butter in a pan with a couple of cloves of garlic. poured it over it when finished. YUM!Marantz AV-7705 PrePro, Classé 5 channel 200wpc Amp, Oppo 103 BluRay, Rotel RCD-1072 CDP, Sony XBR-49X800E TV, Polk S60 Main Speakers, Polk ES30 Center Channel, Polk S15 Surround Speakers SVS SB12-NSD x2
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+1 more for only salt/pepper butter.
Only way to have a nice prime ribeye!
tal -
Salt, pepper,...any of the seasonings mentioned are great, but the real secret is using applewood on the grill when cooking. (on a real grill, not propane).If there ain't no gold at the end of the rainbow, I'll settle for the pot.
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I hate to think what our arteries look like!:eek::D Marantz AV-7705 PrePro, Classé 5 channel 200wpc Amp, Oppo 103 BluRay, Rotel RCD-1072 CDP, Sony XBR-49X800E TV, Polk S60 Main Speakers, Polk ES30 Center Channel, Polk S15 Surround Speakers SVS SB12-NSD x2
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Marinating in butter/margarine works pretty good, too. Be careful with the amount of salt you put on beef...too much will toughen the meat.
I still stand by my original post, though. Pay for the best cut of beef and cook it on an open flame(wood or charcoal) to med rare."SOME PEOPLE CALL ME MAURICE,
CAUSE I SPEAK OF THE POMPITIOUS OF LOVE"
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