Just one steak

[hemiram]

I'm ready for the flames..

Make mine done, well done! And I tend to like the leaner cuts better.

I'm a heretic!

And please, no "Season your steak", or "Have you ever had a steak from an expensive/great steakhouse?" nonsense. I season my meat, and I've had expensive steaks in Chicago, NYC, D.C, Vegas, and Los Angeles, and still, always, well done for me. If I had to eat steak rare or medium, I just wouldn't eat steak.

Flame away!!

 

[sureshotbob]

My wife and I both like a 1 1/2 thick porterhouse done on the grill.

I like to put a dry rub on them for a day or two before hand and as grilling use a wet sauce to finish on the rare to medium side.

Not long ago my local IGA had a sale on porterhouse for $6.00 so I bought 20 and froze them. So far every one I've cooked in the above method has been very tender and tasty.

P/S After this post it's time to take a couple out of the freezer for the weekend.

 

[jimmyj]

due to limited budget and dentures, me and steaks don't often see each other.

 

[keith44spl]

Ah, give me a med-rare porterhouse or the same as a cut of prime rib...

Oh, with real horse radish!

.

 

[steelslaver]

Thick rib steak. Smoking hot skillet, on goes the steak, 5 minutes and over she goes. another 5 and onto the plate. Some sauteed mushrooms, some asparagus and a soft spud with butter and sour cream please.

and that is why I won't invite a Dr to eat supper at my house.

But, this just one isn't happening. I have the majority of a Holstein I picked from a bunch in a feed lot in the freezers and unfortunately he was not all rib steaks, The T bones are pretty good second place. Even the REAL hamburger is good. Cut wrapped and frozen for less than $4.00 a lb

 

[BearBio]

Hawthorne stakes are traditional for vamps!

 

[BigBill]

Western beef tomahawk ribeye. Over a hardwood wood fire, when it's down to hot coals, hickory or oak will do. Portabella mushrooms cooked aldenta. Baked russet potato.

 

[Nevada Ed]

I saw a youtube post where pineapple juice was used to make the steak meat tender with a 2 hr soak.......

It sort of worked but I will try the juice of one Kiwi next in a zip-lok for 1.5 hours as a starter test.

Some just use a rub with salt and spices..........

Good Grilling.

 

[df06]

NY strip, grilled medium
Baked potato, in oven, not wrapped
Steamed or grilled asparagus
Get outta here!

 

[Bill Bates]

I've settle on the New York strip as my preferred steak. It hit the balance of beef flavor and tenderness.

I'll give another nod to Costco's prime grade steaks. I watch for sales on their prime grade steaks to stock up. They cut them nice and thick. That makes them ideal for cooking them in the reverse sear method. My wife and I will split one between the two of use.

Lately instead of a compound butter I have been making a Bourbon cream sauce that will have you wanting to lick your plate.

New York strip cooked on the rare side of medium rare with fresh picked black morel mushrooms.

 

[Shooting Padre]

The one you bought!

 

[walkin jack]

My favorite cut of beef is prime rib, medium rare. but right behind that my favorite actual steak is bone in ribeye, medium rare. Slightly burned on the outside and bloody in the middle YUMMIE.

 

[Sarge9]

Ribeye with some mushrooms.
Been going with Crowd Cow, $21 lb. on sale, not too bad.

 

[TheHobbyist]

Mr. Keith's description works for me.

Bill, please stop posting pictures of wild mushrooms and expertly prepared dishes......it's making my steaks jealous and self conscious. Thank you

 

[dave1918a2]

Bone in ribeye. Cooked at 225 on a Traegar until internal temp of 125. Let it rest for 5 minutes, then sear in butter 45 secs each side, Rest for 5 min more and then eat the best tasting steak. Serve with sauteed mushrooms and asparagus. And sometimes a baked sweet potato with butter and sour cream and cinnamon.

 

[M1A]

A thick, marbled bone in ribeye, medium rare, off a Weber kettle grill that's really hot with real charcoal. Oh, and sautéed mushrooms. Oh, and an Idaho baked potato. Oh, and a nice bottle of pinot noir, room temp.
No leftovers.

 

[Kinman]

For Heaven's sake.! Don't let the word about chuck eye steaks get out.

You know what I'm talk'in bout....I learned about them from a butcher friend, their other name is "The butcher's steak". I am a born and bred Ribeye fan, but I think a thick cut chuck eye will give it a run for its money when it comes to flavor. Not my wife's favorite, she leans toward a tenderloin. The absolute best steak is the "Cap Steak", but you have to sacrifice the fatty cap of a prime rib to get it. You remove the rib cap, roll it up and tie off 2" sections, cut across the cap and grill...The Angels Sing.
That Kobe ribeye looks like its got a little meat in the fat...probably dang good. My wife has to hide her meat trimmings from me because I rarely leave anything on the plate after eating a steak, I caught her going out the door yesterday after those Chuck Eyes...."Where ya going?" She turned and I could see a baggie in her hand with something dark in it, "I'm taking my trimmings out to the garbage because you shouldn't eat that much fat." I told her to make sure she buries it deep.

 

[llowry61]

due to limited budget and dentures, me and steaks don't often see each other.

The right cut cooked right and you could gum it into submission !

 

[llowry61]

A thick, marbled bone in ribeye, medium rare, off a Weber kettle grill that's really hot with real charcoal. Oh, and sautéed mushrooms. Oh, and an Idaho baked potato. Oh, and a nice bottle of pinot noir, room temp.
No leftovers.

The Idaho spud needs to be cooked in the coals of the weber. My dad always rolled them in sea salt, double wrapped them in foil then dropped them right in the coals. We wouldn't even remove the foil, just cut it lengthwise smoosh it and drop in the sour cream chives and butter. I would pull the skin out of the foil dredge it in the juices of the med rare steaks! That is why I weigh 21 stones !

 

[Kinman]

The Idaho spud needs to be cooked in the coals of the weber. My dad always rolled them in sea salt, double wrapped them in foil then dropped them right in the coals. We wouldn't even remove the foil, just cut it lengthwise smoosh it and drop in the sour cream chives and butter. I would pull the skin out of the foil dredge it in the juices of the med rare steaks! That is why I weigh 21 stones !

My family never, never peeled spuds. Whether they were boiled, baked, grated...we were encouraged from infanthood to eat the skin. The absolute best baked spud I ever ate was at a place that actually cooked them in boiling pitch, they dropped the spuds into boiling pitch, removed them onto a rack, set them on aluminum foil while still hot, they claimed they were at least a pound...they were biggins. Anyway when you got the spud you held the aluminum foil and squeezed, the spud would crack open and spill its contents onto your plate, moist and steamy, throw on butter, salt and pepper and man o man it was good. BUT....you couldn't eat the skin, the resin kept all of the moisture inside the spud so that it percolated in its own juice. Best dang baked spud I ever ate. I have remembered through my life people that wouldn't eat the skin, when my wife and I had our first dinner together she asked if I was going to eat my skin, I told her I saved it for the last few bites of steak so it could sop up the juices....we both knew it was all over.