So, any Steak Lovers here?

[Deleted User]

Being the Catholic I am, I do not eat meat on Fridays during time of Lent. The evil demons were tempting me all day yesterday for meat damn it! So today, I am back on to making some serious steak, of course no dipping sauce. Plain salt, pepper topped with roasted garlic! Bought myself some Yellow Tail and a 12 pack of Hoegaarden. I do not know if this is going to be good, but drunk messaging on Club Polk may get me banned!! Hope the Polk Authorities do not pull me over for a sobriety test. hahaha, Oh hell, here I start, my steak is nearly done!

Halen

chef-nick

some new steaks that chefs are working with that have not made it mainstream yet: skirt steaks (great for fajitas or chopped taco meat), Teres Major steaks they come from the shoulder, are oblong shaped almost tender as a tenderloin and beefy like a sirloin. also flat iron steaks. give em a try. I like my steaks simply grilled, with salt, pepper and a pinch of sugar. I can't wait for morel season, they are the best steak mushroom in the world and they grow wild in my area.

dragon1952

I usually use just worchestershirerer sauce and salt and pepper. Sometimes a little sprinkle of Sierra Nevada Pale Ale or whiskey, or some Johnny's Dock seasoning (can you say mon-o-so-di-um glut-a-mate?), and sometimes some spicy brown mustard. I read somewhere that you shouldn't salt prior to cooking, so I tried it one time. What a crock of ****!

[Deleted User]

Still killin the steaks every other day. Now that the weather has changed, gonna put into full gear and grill every day!

Halen

Sherardp

I had an excellent Kobe Steak with grilled onions, garlic mashed potatoes, and french cut green beans. Had a chilled Vodka/Cranberry and it was on.

concealer404

I usually insert slivers of garlic, marinate in either a beer or whiskey based mixture. Take it out after a couple hours, rub it with salt and pepper, and slap that sucker on the grill.

Systems

I don't buy my steaks from a chain of stores as in Publix, Kroger, Bruno's, Food Lion and the such. I only shop at a REAL butcher shop. It took me many years to find a 'decent' butcher and I've driven miles and miles at times. 5 years ago I finally found my butcher for steaks. A small shop that doesn't sell anything BUT meat. No nuffin BUT meat and meat related products. First of all the meat in his case is some of the best I've seen and tasted in years. But, after shopping with this guy for 3 years on a steady basis and having tons of conversations with him about cooking he finally got around to offering me something extra. One day he invited me behind the counter for a walk to the back of the shop. We went to a nice little chilled room where he ages his beef for preferred customers. Racks and racks of true aged beef. This stuff even looked like something my girlfriend would throw out due to being old and rotten. Ribeyes, Delmonicos, Poterhouses, Filets, Bone-In Sirloins, T-Bones and so on line racks in the room. Whole racks of ribeyes that look aged and ready for me to salavate over as they grill. Nasty looking but great tasting steaks. The closest thing to my steaks I've found so far is from Peter Luger Steakhouse in Brooklyn, NY. And I'd highly recommend Peter Luger to ANYONE who loves a good steak. If you can find a butcher who ages his own beef you will be in for a new experience. A little fresh cracked black pepper and 'maybe' a pinch of sea salt for taste. BUT, I don't recommend the salt at all.