Favorite kind of steak?

[4NDR01D]

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

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]

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.

[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.

[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]

An extra thick ribeye rare! Burned and crispy on the outside and bloody in the middle! Steak sauce 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.

[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

[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.

[Marvelmania]

An extra thick ribeye rare! Burned and crispy on the outside and bloody in the middle! Steak sauce 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?

[JPkempo]

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

[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!

[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 although I've always wondered why they "age" beef? does anybody know?

[BlackKnight]

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

[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.

[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]

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.