Steak

[Ó Flannagáin]

How do you cook your steak and what cut do you usually choose?

Me? Well, let me tell ya. If I'm going all out for the perfect steak I'll pick up a 2inch thick ribeye. I'll rub it down with some diced garlic and COVER with kosher salt, then I'll stick it in the fridge for an hour or two. This allows salt to be sucked into the meat and pull a little of the garlic with it. The salt will tenderize the meat like you've never seen. I'll pull from the fridge and rinse it off completely with cold water. Get the grill going, charcoal of course. Once coals are perfect, throw it on and give both sides about 3 to 4 minutes. Medium rare, and perfect flavor!!

[PseudoChef]

Kinda the same, kinda opposite.

If I'm cooking some steak, I always let it sit at room temp for a good 4-5 hours before cooking. If it's a good cut, I just salt it. If crappier, then salt, garlic, soy sauce, red pepper flakes. Since I don't have a grill, I preheat the cast iron under the broiler.

Sear the steak on high heat for 30 seconds in clarified butter - 1 minute, flip, and stick it under the broiler with some more CB. Cook for medium rare.

[Ize]

Strictly beef I'm assuming we're talking. If it's a good cut, even an average cut, I never do anything with it. Just right on the coals, no salt, no nothing, smoke it on the weber to medium rare. After the grill, table, knife, fork. I don't sauce, nothing. I like the simple taste of beef with no additives. Strangely, I've gotten the wife hooked on this as well. Even if we eat out, if we have to use sauce then we've gotten a crappy cut of meat.

[Shenanigans]

Ribeye all the way, but I prefer about a 1 inch nicely marbled. Olive oil, sea salt, pepper, and a bit of garlic powder then into the fridge an hour or so.

If it is cold out I'll broil them on a broiler pan. I don't really worry about searing them in the broiler as I feel it cooks hot enough to quickly sear them with the oil.

If it is nice outside, I'll throw them on the gas grill high heat 1st to sear each side, then back it off a bit. I also like to the the 90 degree rotation to give them the nice grill marks. My cooking times vary as I prefer medium but mostly everyone else I cook for prefers med well to well done.

[PseudoChef]

+1 to all the Ribeye cuts. I do like a Filet every now and then, but Ribeye is my new go to.

[Chimone]

Ribeyes, each and every time.

I dry rub them down with Montreal Steak seasoning, then keep em covered with Worcestershire sauce the whole time they are on the grill. If Im grillin steaks, Im getting laid for sure that night.

We usually serve them with grilled asparagus and a big ass Idaho Russet

[Tankard]

Originally Posted by Chimone

If Im grillin steaks, Im getting laid for sure that night.

Is that a sort of Pavlovian response of some kind? If so, I gotta try that with my wife.

That montreal steak seasoning is great. My dad cooks a mean steak and he swears by that stuff.

[dagamore]

If warm out side, i do the following
place steak on counter to warm up to room temp (35min to an hour)
while waiting get the grill going
season the grate (just some EVOO on a napkin)
put steak on hot grill for 4.5 min
flip once for 4.5 min
remove from gril and let rest for 5-10 minutes
place on plates and eat.


if cold out side
preheat oven to 225f
get out cast iron skillit
bring steak to room temp
preheat pan(where water dances) and butter (lots of butter) once melted down, and slightly brown(awsom nutty smell) add steak.
flip at 3.5 minutes
flip again at 3.5 and place in oven for 5 minutes
flip last time leave in oven for 5 minutes
remove from heat, place on cooling/resting plate for 5-10 mintues
put on plate and eat.

Takes more time, but i normaly get a perfect medium rare(some times closer to medium then rare) but its worth the work.

[mr x]

Flatiron is my cut now, very underrated steak if done right. Charred at high heat on the outside, medium rare or lower on the inside. I burned out on striploin and rib steaks.

[bindi]

Yuck, can't stand it, dead cow/bull/calf.
Ok, Have not eaten Beef, Pork, Chook [chicken], Sheep [Lamb], Goat, Beaver, Rat, Whale etc etc for over 18 years, now here is the weird part, the only flesh I have eaten has been Fish a couple of nights a week since, had squid tonight in a salad for a change.
I would not be shocked to hear I am fitter/stronger then most of you and I will be 60 next year without steak.
Fire suite on, so "fuck it", bring it on.

Off soap box and have beer with yeast in it, it's has all those good thing in it hey?.