Favorite kind of steak?

[4NDR01D]

I'm enjoying a beautiful afternoon outside having a BBQ (hurray for wi-fi), and cooking up a nice juice t-bone:drool_y:. I just cooked up some Rib-Eyes last night for a b-day party too, so I have BBQ on the brain. Does anybody have a favorite cut of steak? or any general bbq preferances they'd like to share? favorite bbq sauce/recipe? rare/med/well done? butcher shop or grocery store? do you let your spouse near the BBQ? tips and/or suggestions? I'm using a "limited edition" Guinness draft beer sauce made by BullsEye, I always have to have my steak with mushrooms and onions, I do the cooking as my GF seriously can't make Kraft dinner and I'm not having her screw up a pair of $20 steaks:no:

[BlackKnight]

I'd rather go to the OutBack,.. & Get thier 12once OutBack Special,.. cooked Medium. It's the Best Steak I have ever eaten... I can't seem to Cook one like it. However I do Like the T-Bone Steak on the Grill.

[toys2cool]

man just give me a huge one well done and I'm good to go :drool:

[Bo8a_Fett]

One that someone else is paying for ...lol

[Bo8a_Fett]

More of a pork man....give me a huge plate of pork belly strips done so the rind is good and crispy and i'm happy as a sand boy

[Action Martin]

Even though I'm from New York, the best cut of steak is a Kansas City strip.

[Bo8a_Fett]

If I do have a steak I like rump very well done... with a nice pepper sauce, some english mustard, loads of mushrooms, some salad and some new potatos doused in butter.

[megojim]

I'd rather go to the OutBack,.. & Get thier 12once OutBack Special,.. cooked Medium. It's the Best Steak I have ever eaten...
I like that one too . . . . . they do a real nice job on their steaks.'

For me when I cook out I like a good NY Strip, Medium to Medium well.

I'm putting a big ole' brisket in the smoker first thing in the morning. Cooked slow and low . . . . . my mouth is already watering . . .
-jim

[toys2cool]

Man i went to a restaurant yesterday with my wife and her father called Texas de Brazil...it's like a steak house,but they just come by every 5 minutes with fresh meat,they cut as much as you want and move on.It was awesome!! but pretty expensive,for 4 adults and 2 kids it was $550!!!!

[Zemo]

Ribeyes and delmonicos. Can't beat that marblization for flavor. Rare baby.

Who said pork over Beef, you have to be kidding!:smiley1:

[Mikey]

My fav cut is a boneless Delmonico

Seems like most steaks today have no fat on them...

I, personally LOVE fat.

Cooked very scorched on the outside (making the fat crunchy)... and leaving the inside of the steak tender and almost pink.

It's a shame it's so hard to find steaks with fat on them nowadays.

[Random Axe]

Die-hard steak lovers usually look down on me.

I like just a basic top sirloin(as big as you can get of course), cooked medium and topped with BBQ sauce. My wife introced me to steak a couple of years ago after my entire adult life eating only grilled chicken and ribs when we went out. I don't need a baked potato, bread, fries or anything else associated with my meat, just a big *** piece of meat and a plate large enough to accomodate.

Scott

[Megospidey]

ribeye. medium rare. no steak sauce. mmmmmmmm.....

[4NDR01D]

My fav cut is a boneless Delmonico

Seems like most steaks today have no fat on them...

I, personally LOVE fat.

Cooked very scorched on the outside (making the fat crunchy)... and leaving the inside of the steak tender and almost pink.

It's a shame it's so hard to find steaks with fat on them nowadays.

Yeah, you're absolutly right. I remember steaks when I was a kid being fatty and I'd chew the fat (no cliche intended) and suck all the "juice" out. They probably just don't raise beef the same anymore. I'm dying to try Kobe beef from Japan, it's the most marbelize beef on the planet. But it's extremly expensive I hear.

[Merlyn1976]

ribeye. medium rare. no steak sauce. mmmmmmmm.....

Almost...I want it still mooing :biggrin:

[Megospidey]

Almost...I want it still mooing :biggrin:

Even though my wife gets onto me, I will eat it that way too...

[Mikey]

I'm dying to try Kobe beef from Japan, it's the most marbelize beef on the planet. But it's extremly expensive I hear.

I think they did a segment about Kobe beef on Travel Channel ... It was the guy that goes around the world and eats everything -- including bugs.

The segment showed how the cows are hand massaged, etc.
The meat is really crazy expensive, though.
I think I remember them saying, one steak (which is small) costs upwards of $250.00
NO thank you :)

I'd much rather have chuck :grin:

[toys2cool]

nothing rare for me,it's gotta be well done :grin:

[Mikey]

I don't like well done because you really can't taste anything except charcoal.

My fav is burned on the outside and pink on the inside

Done by flashfiring it

Hit it really hard with high intense heat and hurry up and get it off the flame.

When it's on side-2 cooking .... as soon as the blood stops leaching through the top, it's done.

[cjefferys]

I'm dying to try Kobe beef from Japan, it's the most marbelize beef on the planet. But it's extremly expensive I hear.

That's my favourite, nice marbled Kobe beef, rare, rare, rare (cooking Kobe beef until it's well done would be a complete waste). There are similar types of beef in Japan that are also marbled with fat (that's what makes them so good!) but are less expensive than Kobe. When they are cooked rare, they just melt in your mouth, delicious! I don't have that with any sort of sauce or seasoning, you just want to enjoy the taste of the beef. I don't get a chance to have Kobe beef here in Canada, so I'll settle for something tender and rare. I like them bloody!

[Mikey]

About a year ago I seen a segment on a show ..........

It sounds like the new IN thing for steaks is .......

Somehow they cut the steaks extra large .....

They leave the steaks RAW in a holding room for a month

The steak will begin to rot after a time....

After a month-ish, they take the steak and cut off all the rot.

They then cook and serve it.

It suppose to be really expensive because of the time it takes to prepare it-- and they suppose to taste really good.

Me personally,
I wouldn't touch it with a 10 foot poll
After a month of no freezing, IMO --- that's buzzard bait.

[BlackKnight]

BTW,... I am not into Steak Sauce either,.. It Kills the Flavor of the Meat. imo.

[4NDR01D]

About a year ago I seen a segment on a show ..........
It sounds like the new IN thing for steaks is .......
Somehow they cut the steaks extra large .....
They leave the steaks RAW in a holding room for a month
The steak will begin to rot after a time....
After a month-ish, they take the steak and cut off all the rot.
They then cook and serve it.
It suppose to be really expensive because of the time it takes to prepare it-- and they suppose to taste really good.
Me personally,
I wouldn't touch it with a 10 foot poll
After a month of no freezing, IMO --- that's buzzard bait.

I remember reading about something like this in a book of "strange and unusual" facts quite some time ago, only it was with FISH and they soak it in lye(?) and buried it in the ground for a month. I'm not going anywhere near these dishes:yuk: although I've always wondered why they "age" beef? does anybody know?

[The Bat]

Bugaboo Creek's, Black Magic Sirloin-meduim rare(w/Charlie's smashed!)!!!!!!!! No Fillet Minion needed for Me...just a really good Cut of Sirlion.Ya know...when You can see the grain in it...and it's really tender! :drool:

[JPkempo]

Well done with A1 from the home grill.
I have never ordered steak at a restraunt.

[Marvelmania]

An extra thick ribeye rare! Burned and crispy on the outside and bloody in the middle! Steak sauce :bleh: I want to taste the beef flavor.
I did have Kobe beef once in Japan and it is the best steak I've ever eaten but probably will never have the chance again. What steak wouldn't be the best in the world when the cow is fed beer and massaged? :smiley3:

[Hector]

There's no tastier steak on earth than a medium-rare grilled rib-eye steak...that stuff is food of the gods.

Coming in second would be porterhouse, t-bone, and New York.

I find fillet-mignon overrated, yes, it's very tender but too lean, and doesn't have the marbilization and fat of a rib-eye.

Great cuts like rib-eye and porterhouse does NOT need anything but salt and pepper...I do not marinate these high-grade cuts of meat, I find that sinful.

The meats that I do marinate are lower-grade cuts like flank, chuck, round, and sirloin...those meats are less flavourful and tough...and marinating is highly recommended...but please, for the love of God almighty, leave the high-grade cuts alone, all they need is salt and pepper.

[Hector]

BTW, I tried Kobe beef and it is indeed great...but give me an Argentinian mesquite grilled rib-eye anyday, it blows Kobe beef outta the water (especially for the price).

The BEST steakhouse in San Francisco:

Welcome to El Raigon (http://www.elraigon.com/)

:licklips:

[Hector]

An extra thick ribeye rare! Burned and crispy on the outside and bloody in the middle! Steak sauce :bleh: I want to taste the beef flavor.

We are on the same page here...extra thick rib-eye, burnt and crisp on the outside, and bloody on the inside...and if I'm offered steak sauce by someone, I'm gonna throw it back to his face, yuck.

:yes:

[Hector]

About a year ago I seen a segment on a show ..........

It sounds like the new IN thing for steaks is .......

Somehow they cut the steaks extra large .....

They leave the steaks RAW in a holding room for a month

The steak will begin to rot after a time....

After a month-ish, they take the steak and cut off all the rot.

They then cook and serve it.

It suppose to be really expensive because of the time it takes to prepare it-- and they suppose to taste really good.

Me personally,
I wouldn't touch it with a 10 foot poll
After a month of no freezing, IMO --- that's buzzard bait.

I actually tried that one and it was nasty as hell...not my cup of tea.

But it's not actually rotten meat, there's a process they use to age it, it's not just hanging the meat for a month.

But like I said, it was not my thing.

[Hector]

BTW,... I am not into Steak Sauce either,.. It Kills the Flavor of the Meat. imo.

Steak sauce would be ok on a cheap cut of meat, like chuck or round...but on a rib-eye or porterhouse...NO WAY IN HELL.

:yuk:

[Hector]

My fav cut is a boneless Delmonico

Seems like most steaks today have no fat on them...

I, personally LOVE fat.

Cooked very scorched on the outside (making the fat crunchy)... and leaving the inside of the steak tender and almost pink.

It's a shame it's so hard to find steaks with fat on them nowadays.

Get a rib-eye, lots of marbilization and fat on those.

http://www1.istockphoto.com/file_thumbview_approve/3308162/2/istockphoto_3308162_ribeye_steak_raw.jpg

[4NDR01D]

and if I'm offered steak sauce by someone, I'm gonna throw it back to his face, yuck.:yes:

Jeez, i hope for that poor suckers sake that he dosn't offer you any Tabasco sauce, his eyes will be burning for a month. You sir, are one serious steak fan.

[Hector]

:smiley1: :smiley1: :smiley1:

[cjefferys]

I'll have to try one of those, I love fat on and in steak. And I heartily agree that you don't need sauce on a decent quality steak, I like to enjoy the natural taste of the meat. I don't even use salt or pepper.

[Hector]

Now if you guys want, I can post pictures and recipe of my world famous Mexican carnitas...it's to die for.

:yes:

[Hector]

I'll have to try one of those, I love fat on and in steak. And I heartily agree that you don't need sauce on a decent quality steak, I like to enjoy the natural taste of the meat. I don't even use salt or pepper.

That makes you even more hardcore than me.

You rule!!!

:yes:

[Earth 2 Chris]

Put me down for New York strip, Ribeyes and Delmonicos. And if you can marinate those in Dale's Sauce for about an hour, and brush it on while they cook on the grill over the charcoal, that's good eatin'. I found if you marinate them too long in Dales' they get too salty and tough.

As far as big chains go, I enjoy Outback too. Best steak I ever ate out though is at The Alamo in Piegon Forge, TN. We go down there every few years, and we HAVE to eat there every time.

Chris

[Hector]

BTW...GREAT THREAD!!!!!!!

:grin:

[4NDR01D]

Now if you guys want, I can post pictures and recipe of my world famous Mexican carnitas...it's to die for.

:yes:

That would be super cool. And could somebody tell me what a delmonico(sp?) is? I've never heard of it. Darn, I wish the butcher shop was still open, I shoulda bought more than just one t-bone, all this steak talk has got me hungry again.:drool_y::drool_y::drool_y:

[Hector]

Ok, I'll set up a stand alone thread for that one soon.

:yes:

[csxernie]

i want to find one like john candy ate in the GREAT OUTDOORS, "the ole 96 er"

[cjefferys]

Now if you guys want, I can post pictures and recipe of my world famous Mexican carnitas...it's to die for.

:yes:

Sure Hector, I'd be really interested. I love to try out new recipes like that. :grin:

[cjefferys]

That makes you even more hardcore than me.

You rule!!!

:yes:

:smiley1: The only thing I put salt on is corn on the cob. And pepper I use sparingly on a few things. I try to either enjoy the natural taste of food, or season it properly when I cook it (which could include salt, depending on the dish), rather than afterwards. I think I'm just rebelling against my parents, who put tons of salt and pepper on everything, without even trying the food first. :no:

[Cosmicman]

Last time I posted something about steak I ticked off a bunch of members. So I don't post much of anything anymore. :wink:

[livnxxxl]

if I'm offered steak sauce by someone, I'm gonna throw it back to his face, yuck.

:yes:

I agree. Using steak sauce is a slap to the chef's face. It annoys me a bit when the waiter/waitress even asks me that question.

[livnxxxl]

Hit it on the head with a hammer,pass it over a flame and put it on the plate :drool_y:

That is pretty much the way I used to love to eat my steaks. I am like Dracula I love blood. THEN of course it was said that is really is not good for one to eat steaks as such. I was raised on eating well done and to me it kind of sucks. Thanks to a gf for opening my eyes to RARE. Now days I eat my steaks medium rare with pink in the middle just to side on caution to be safe.

[livnxxxl]

About a year ago I seen a segment on a show ..........

It sounds like the new IN thing for steaks is .......

Somehow they cut the steaks extra large .....

They leave the steaks RAW in a holding room for a month

The steak will begin to rot after a time....

After a month-ish, they take the steak and cut off all the rot.

They then cook and serve it.

It suppose to be really expensive because of the time it takes to prepare it-- and they suppose to taste really good.

Me personally,
I wouldn't touch it with a 10 foot poll
After a month of no freezing, IMO --- that's buzzard bait.

Who comes up with this crap anyway? :smiley1: Better yet who do they get to experiment on to try out the stuff they conjurer up? :grin: I may try it only IF it has been tested to be fine with the test of time.