If no one minds I'll volunteer to drive this train....

[walkin jack]

This was in the bacon thread. I'll get it started with "How Do You Prepare Your Steak?"

Alnamvet68

I like your posts they combine things I love GUNS and FOOD.

But, what is next a poll on how you take your coffee perhaps? Or maybe the best way to prepare a steak?

What ever it will be I am positive it will be interesting and informative, with the help of all of our fellow forum members.

I like mine rare. When joking about it in conversation I always say that just cripple it, shave it, clean it's behind and throw it on a plate.

I know we all like it cooked differently. That's fine. But consider that beef is very expensive. Worth it but expensive none the less. It gets it's flavor from two sources. Fat and blood. If you cut off all the fat and cook away all the blood you have a material that is similar to cardboard. Waste of money.

A lot of people over cook and over season beef, especially on the grill. I get a good fire going and very lightly sprinkle a little salt, because that's the way I like it, and a little sugar. I know that sounds funny but what happens is that the sugar crystalizes and seals the meat. The best cuts are bone-in ribeye and porterhouse.

And just FYI Beef is the best source of protein. Not only that but beef protein is closer to human protein that any other food source even dairy products. We all eat too much red meat in this country no doubt. 3 to 4 oz per day is recommended. But the human body was designed and built to eat beef. Vegans are cheating themselves out of vital nutrition.

So then, you have my story whats yours?

 

[SW_shooter]

Some nice 1" thick or more rib eyes, well marbled (there's that fat you're talk'n about). Marinate for an hour or so and then grill 'em for 8 minutes per side to a beautiful medium rare. Serve with sauteed mushrooms and green beans and a baked potato. And a cold beverage

 

[joe52853]

I like it rare because I like it tender.

 

[mg357]

Well done then i cut the fat off then i eat it.

 

[Alnamvet68]

I like my steaks, especially my filet mignons simply wrapped in Butcher's Cut thick bacon, marinated for a couple of hours in soy sauce and wasabe paste, and grilled on high heat charring the outside and leaving the middle super rare. Serve a Yukon Gold baked potato on the side with a healthy drizzle of EVOO, salted butter, and sea salt. Oh, and nicely charred asparugus.

 

[kozmic]

Medium rare please. A nice char on the outside-pink innerds. Any way else is destroying it!

 

[chief38]

I like mine done medium rare with a side of Hoppes steak sauce.

 

[walkin jack]

I like mine done medium rare with a side of Hoppes steak sauce.

SHHHHH! I was tryin' to keep that a secret.

 

[old bear]

Love a good rib-eye or strip stake, cooked medium-rare. I take them out of fridge 45 -60 minutes before cooking. Wash under cold water pat dry, season with tad of sea salt, black pepper, and onion powder. Cook 7 minutes flip over and finish for 6 minutes. Served with a salad, grilled asparagus, sourdough bread or a baked potato. Gosh life is good.

 

[loutent]

Rib eye is my favorite (Costco choice if possible - nice and thick) - I'll take the chill off for about 2 hours with sea salt or kosher salt and coarse pepper pat dry and grill on high for about 3 minutes per side - just a tad past bloody rare - perfection!

 

[Alpo]

Medium rare. That wasn't one of your choices.

 

[timn8er]

When I was growing up, when we had steak my dad cooked it medium to well. because that's the way he liked it. Years later, while I was eating at a steak house in Tulsa, a friend convinced me to at least get it medium rare. I was sold! I soon took the last step to rare. I like a thick filet, wrapped in bacon, with just a little salt. Don't get me wrong, I like steak sauces & worcestershire, but if its a good quality steak, I don't need them. Serve it with garlic sauteed mushrooms, a fully loaded football size baked potato, & I'm set!!

 

[Rintimtin]

Thank you for driving the train.

I like my steaks rare side of medium rare. I salt (Kosher Salt), pepper, drizzle with EVOO. Cook to perfection on the fire. Serve it up with some form of spuds. Sometimes I add garlic powder and meat tenderizer if the cut is not that great. I enjoy Ribeye steaks with or with out the bone. And you can't beat a good Sirloin for the price.

 

[Rintimtin]

IM GETTIN HUNGRY. The spaghetti were having for supper tonight is not sounding so good anymore.

 

[Brian41]

I like mine medium rare but wife likes her's well done. She complains when I cook hers with some pink in the middle but it pains me to over cook a staek.
Dales is a good marinate for steaks but I water it down some and don't marinate them too long or it can be over powering.

 

[Rule3]

Where is medium rare?

Grilled, no fancy sauces. Salt,pepper, grilled onions and mushrooms

 

[Texas Star]

I just go to Outback and tell one of my regular waitresses (who all know my preferences) to bring the Victoria's Crown filet 9 oz. with either rice or a baked sweet potato and broccoli.

The meat is quite a bit better than what I get at Applebee's. But their steaks are still fairly good and priced lower.

I like mine medium, pink. If it's red or gray when I cut it open, it goes back.

My favorite waitress (who has a BA in Psychology) told me that if the Outback kitchen gets an order for a Crown filet with rice, the cook knows it's from me. No one else orders steak with rice.

I don't cook steak at home because of the mess to clean up. If I was married, I'd probably eat steak at home. As-is, broiling chicken breasts is about my limit. I do cook thighs occasionally, but that results in a lot of grease to dispose of. I hate cleaning the oven.

I like Rule 3's comment about onions and mushrooms. I do use Lea & Perrins Worcestershire sauce.

 

[mtgianni]

If there isn't red juices on the plate something is the matter. I prefer it topped with fresh sliced tomatos.

 

[Big Fred]

Rib Eye or Strip, five min. each side on the grill. Medium rare. Nothing on it prior to, or during cooking. Serve with a baked sweet potato and salad.

Sirloin same as above. Sometimes I'll do Eye of Round steaks. These I marinate in EVOO and Balsamic vinegar with Canadian steak seasoning for 24 hours. A little chewy, but taste real good.

Something else I like to do with the Eye or Rounds. I take 4 of them, a can of cream of mushroom soup, onions, carrots, and potatoes and put all in the slow cooker and let go all day. Really good.

 

[Alnamvet68]

I'm surprised no one mentioned the Flat Iron. While this cut is not new, it is more often then not the cut served at restaurants that serve Kobe beef since it is significantly less expensive then other cuts of Kobe. Nicely marbled and flavorful, as well as tender (more so then a brisket), I will marinade this cut for atleast 24 hours in my marinade of soy sauce, wasabe, chopped garlic, EVOO, lemon juice, and a drop of sesame oil, and sear it on the BBQ, 4 minutes each side. Infact, I have two 3+ pound flat iron's marinating now since my sister in law is arriving tomorrow and loves htis cut.