So, any Steak Lovers here?

13

Comments

  • [Deleted User]
    [Deleted User] Posts: 1,394
    edited February 2009
    Well, I made steak again tonight. This time I made it on my wok, with a high btu burner. I lightly rubbed garlic salt and pepper onto the steak first. Got the wok up to high heat, put in butter, and seared the steak. about 2.5 minutes each side. Then removed.

    Added lots of finely chopped onion into the wok, followed by garlic and some more butter, let it turn light brown then added about soup spoons of merlot, let it simmer for about 30 seconds. Then scooped it onto the steak. Done...

    I got some of this from the chef auxley or something like that, sorry if I jacked up your name...

    The steak was damn good! Slowly savoring it right now, with Katie Melua singing to me.

    Gone do this all again tomorrow.

    Halen
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  • Hobbyguy
    Hobbyguy Posts: 317
    edited February 2009
    Being from Texas originally I consider myself an expert in steaks.
    Here is a site that has the best steak seasoning in my opinion.
    http://www.grtamerican.com/grta_steak_seasoning.htm
    We usually have all three on hand....steak seasoning, cajun, and BBQ sauce.
    sprinkle the steak seasoning generously on both sides, grill and use a thermometer to measure doneness.
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  • DollarDave
    DollarDave Posts: 2,575
    edited February 2009
    Hobbyguy wrote: »
    Being from Texas originally I consider myself an expert in steaks......

    Big misconception there. I lived in the upper-midwest most of my life. Corn fed beef is where it's at. Not this crap we get in Texas. I'm sorry to disagree, but beef down here pretty much pales in comparison (pretty much sucks) to good 'ole South Dakota or Iowa beef any day.

    I don't recall having to season meat quite so much when I grilled up there..
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  • Hobbyguy
    Hobbyguy Posts: 317
    edited February 2009
    Corn fed is propaganda....if you dont have the land to feed the cattle then feed them corn. I prefer free range fed beef. Dont believe me...try eating wild caught salmon vs farm raised salmon. Free range chicken vs farm fed. If you have ever tried Kobe beef you will see how much more marbled the meet is (grain fed). Of course if you like fatty meat (and MANY people do)then I can see why you would prefer grain-fed beef. I grew up eating alot of free range beef and that is probably why I prefer it.
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  • messiah
    messiah Posts: 1,790
    edited February 2009
    Compound butters may interest you. Truffle butter, garlic butter, rocquefort butter etc... horseradish cream is always nice. Mushrooms sauteed in duck fat make a nice topping. I have run several steak houses btw lol. PM me if you have any ?'s
    "They who can give up essential liberty to obtain a little temporary safety, deserve neither liberty nor safety."
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    "The day that I have to give up my constitutional rights AND let some dude rub my junk...well, let's just say that it's gonna be a real bad day for the dude trying to rub my junk!!"
    messiah, November 23rd, 2010
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  • Sami
    Sami Posts: 4,634
    edited February 2009
    Red wine sauce is easy, all you really need is good red wine and demi glaze, and one of my favourites. Here's another, cognac-pepper sauce:

    2 tbls butter
    1 small onion (yellow)
    2 tbls white&black peppercorn
    1 tbls dijon mustard
    2 dl demi glace
    2 dl cream
    2-4 tbls cognac

    If I want a good steak, it's always Filet Mignon (beef or reindeer).

    p.s. 2dl ~ 1 cup
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  • Sami
    Sami Posts: 4,634
    edited February 2009
    DaveMuell wrote: »
    I'm sorry to disagree, but beef down here pretty much pales in comparison (pretty much sucks) to good 'ole South Dakota or Iowa beef any day.

    The best beef, I think you find that down south though, in Brazil. :)
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  • Hobbyguy
    Hobbyguy Posts: 317
    edited March 2009
    Spring is back and we just enjoyed a huge Knighted beef (sirloin).
    Anybody try cooking on the green egg grill yet?
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  • amulford
    amulford Posts: 5,020
    edited March 2009
    Try this once:

    Take a nicely trimmed, large STEER fillet, aged if you can
    Slice it paper thinacross the grain, I mean so you can damn near see through it
    Arrange that on a platter and drizzle with some quality extra virgin olive oil
    Sprinkle liberally with drained capers
    Take a wedge of REAL aged and imported reggianno parmesanna and generously shave micro thin slices over it all
    Roll the slices over and enjoy

    Yes this is RAW. It's normally served as an appetizer and is called carpaccio.

    Cooking meat is for pansies...
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  • tonyb
    tonyb Posts: 32,983
    edited March 2009
    amulford wrote: »
    Try this once:

    Take a nicely trimmed, large STEER fillet, aged if you can
    Slice it paper thinacross the grain, I mean so you can damn near see through it
    Arrange that on a platter and drizzle with some quality extra virgin olive oil
    Sprinkle liberally with drained capers
    Take a wedge of REAL aged and imported reggianno parmesanna and generously shave micro thin slices over it all
    Roll the slices over and enjoy

    Yes this is RAW. It's normally served as an appetizer and is called carpaccio.

    Cooking meat is for pansies...

    Love that stuff....but for me,I'll take a nice thick Rib eye on the grill anytime.They seem to have the most flavor.Costco has great meat.
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  • Sherardp
    Sherardp Posts: 8,038
    edited March 2009
    Had steak for dinner, if you havent had KOBE Steak, definitely try one before you leave the face of this planet.
    Shoot the jumper.....................BALLIN.............!!!!!

    Home Theater Pics in the Showcase :cool:

    http://www.polkaudio.com/forums/showcase/view.php?userid=73580
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  • danger boy
    danger boy Posts: 15,722
    edited March 2009
    amulford wrote: »
    Try this once:

    Take a nicely trimmed, large STEER fillet, aged if you can
    Slice it paper thinacross the grain, I mean so you can damn near see through it
    Arrange that on a platter and drizzle with some quality extra virgin olive oil
    Sprinkle liberally with drained capers
    Take a wedge of REAL aged and imported reggianno parmesanna and generously shave micro thin slices over it all
    Roll the slices over and enjoy

    Yes this is RAW. It's normally served as an appetizer and is called carpaccio.

    Cooking meat is for pansies...

    I guess i'm a pansy then ;) I love my dead animal grilled to a nice char broil on the outside and nice fluffy soft pink center. man has been cooking meats since the caveman days. I got lots of caveman in me still I guess. :p


    Anty, i like raw seafood.. just not raw beef. :eek:
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  • tonyb
    tonyb Posts: 32,983
    edited March 2009
    cfrizz wrote: »
    :D I hate to think what our arteries look like!:eek::D


    What?? You expect to live forever,do you?:D
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  • TNRabbit
    TNRabbit Posts: 2,168
    edited March 2009
    Holy crap, this thread sure hit a nerve...

    BIG HONKIN' RIBEYE, BABY!     With ONLY McCormick's Broiled Steak Seasoning...


    *Homer Simpson gurgling sound*
    TNRabbit
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  • amulford
    amulford Posts: 5,020
    edited March 2009
    danger boy wrote: »
    I guess i'm a pansy then ;) I love my dead animal grilled to a nice char broil on the outside and nice fluffy soft pink center. man has been cooking meats since the caveman days. I got lots of caveman in me still I guess. :p


    Anty, i like raw seafood.. just not raw beef. :eek:

    I'll never forget this one time I killed a prime angus heifer, maybe 1000 lbs. on the hoof. I had a friend helping me. Well I skinned it out and had her hanging, just ready to chill it down. I cut off a chunk and showed it to my buddy 'cause the piece was still twitchin' in my hand. I ate it and LMAO while he was hurlin' all over the place. Funnier than hell.

    Man only started cooking when figured out he need to wear clothes sometimes. I still like to get back to my REAL roots...
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  • xsmi
    xsmi Posts: 1,798
    edited March 2009
    Anyone know of a low sodium option for steak seasoning. Diagnosed with High Blood pressure the other day. Don't know if I want anything too fancy though. Are there low sodium salts? (Sounds like an oxymoron)
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  • acsubie
    acsubie Posts: 773
    edited March 2009
    i make a killer steak on the grill! Usually grab about 12 when i have a BBQ at the house, well never fails that more than 12 people show and i usually end up only giving them to VIP, sucks because the guest are always raving about it all nite and the non-VIP's always come asking for steak, in which my remark is always you got the special chicken

    anyway i like mine with a nice grilled portabella and i usually always do a wet marinade consisting of garlic,salt,pepper,soy sauce, duck sauce, olive oil and honey...steak to die for and is out of this world juicy...oh and i like mine cooked medium
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  • zombie boy 2000
    zombie boy 2000 Posts: 6,641
    edited March 2009
    amulford wrote: »
    I'll never forget this one time I killed a prime angus heifer, maybe 1000 lbs. on the hoof. I had a friend helping me. Well I skinned it out and had her hanging, just ready to chill it down. I cut off a chunk and showed it to my buddy 'cause the piece was still twitchin' in my hand. I ate it and LMAO while he was hurlin' all over the place. Funnier than hell.

    Man only started cooking when figured out he need to wear clothes sometimes. I still like to get back to my REAL roots...

    That is quite possibly the funniest story I've ever heard on this Forum. PETA be damned.

    I think Dennis Leary said it best...
    "Bring me a live cow over to the table. I'll carve off what I want and ride the rest home!"
    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
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  • bobman1235
    bobman1235 Posts: 10,822
    edited March 2009
    amulford wrote: »
    Man only started cooking when figured out he need to wear clothes sometimes. I still like to get back to my REAL roots...

    I wouldn't take that TOO much to heart, you wont' live too long :)
    If you will it, dude, it is no dream.
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  • BigMac
    BigMac Posts: 849
    edited March 2009
    xsmi wrote: »
    Anyone know of a low sodium option for steak seasoning. Diagnosed with High Blood pressure the other day. Don't know if I want anything too fancy though. Are there low sodium salts? (Sounds like an oxymoron)

    Good for people with high blood pressure. Lots of choices; the spices and marinades dont taste to bad at all.

    http://www.mrsdash.com/products/index.aspx
    DON'T CLICK THIS!!
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  • bobman1235
    bobman1235 Posts: 10,822
    edited March 2009
    Steak in general isn't great for high blood pressure, so just keep everything in moderation.
    If you will it, dude, it is no dream.
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  • CowboyRJB2
    CowboyRJB2 Posts: 58
    edited March 2009
    My favorite South American CHIMICHURRI marinade
    olive oil.... fresh garlic..... coarse salt.... fresh black pepper, balsamic vinegar.... worcestershire sauce.... fresk basil.... fresh corriander/cilatnro.... puree in a blender.... marinate steak for 90 minutes.. scrape off excess marinade, before putting it on the mesquite wood chunks and hardwood charcoal grille, as to remove the fresh herbs so they dont burn. You want flavor???? Your neighbors will be coming over asking you what the heck your grilling... gas grilles dont cut it
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  • CowboyRJB2
    CowboyRJB2 Posts: 58
    edited March 2009
    1 or 2 small chillis in the puree gives it some fire
    ELITE VSX-99 REFERENCE
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    SDA-1C's with new RDO194-1 tweeters as MAINS
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    2 POLK DSW-600PRO SUBS

    "ROCKIN THE HOUSE"
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  • danger boy
    danger boy Posts: 15,722
    edited March 2009
    CowboyRJB2 wrote: »
    My favorite South American CHIMICHURRI marinade
    olive oil.... fresh garlic..... coarse salt.... fresh black pepper, balsamic vinegar.... worcestershire sauce.... fresk basil.... fresh corriander/cilatnro.... puree in a blender.... marinate steak for 90 minutes.. scrape off excess marinade, before putting it on the mesquite wood chunks and hardwood charcoal grille, as to remove the fresh herbs so they dont burn. You want flavor???? Your neighbors will be coming over asking you what the heck your grilling... gas grilles dont cut it

    Now you're talking. i'm currently drooling all over myself. it's not pretty either. :p
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  • dorokusai
    dorokusai Posts: 25,577
    edited March 2009
    Tube Steak?
    CTC BBQ Amplifier, Sonic Frontiers Line3 Pre-Amplifier and Wadia 581 SACD player. Speakers? Always changing but for now, Mission Argonauts I picked up for $50 bucks, mint.
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  • AudioGenics
    AudioGenics Posts: 2,567
    edited March 2009
    Try a Ted Turner special BUFFALO STEAK....
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  • cfrizz
    cfrizz Posts: 13,415
    edited March 2009
    Not forever, but I wouldn't mind making 80.:)
    tonyb wrote: »
    What?? You expect to live forever,do you?:D
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  • danger boy
    danger boy Posts: 15,722
    edited March 2009
    dorokusai wrote: »
    Tube Steak?

    I'd rather have a rump roast :p
    PolkFest 2012, who's going>?
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  • dorokusai
    dorokusai Posts: 25,577
    edited March 2009
    My eyes my eyes!!!!!
    CTC BBQ Amplifier, Sonic Frontiers Line3 Pre-Amplifier and Wadia 581 SACD player. Speakers? Always changing but for now, Mission Argonauts I picked up for $50 bucks, mint.
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  • xsmi
    xsmi Posts: 1,798
    edited March 2009
    I have those. I was hoping for less spice and just something to enhance the flavor of the beef. I think I will give some of the other dry rubs a shot though. As far as moderation I have learned that the hard way... didn't realize a 6oz steak was so small.
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