| How you like your Steak done?
Posted: 11/18/2006 10:12:20 AM | Medium with (may i approach the bench with 'extras'?) sauteed mushrooms...MMMmmm... STEAK FOR BREAKFAST!!!    | |
|
| |
| How you like your Steak done?
Posted: 11/19/2006 7:56:24 AM | | Medium rare with crumbled blue cheese melted on top. Seasoned right, you never need steak sauce. | |
|
| How you like your Steak done?
Posted: 5/11/2007 2:33:13 AM | | Morning 'parteegirl'. Thank you for the marinade recipe, I did try it and it was fabulous. Sure beats the ones I have sampled. Thanks again for your input. | |
|
PHK
|
Joined: 12/14/2006
Msg: 80 | |
| |
| |
| |
| |
taguh
|
Joined: 2/28/2007
Msg: 84 | |
| |
| |
| How you like your Steak done?
Posted: 5/11/2007 8:26:41 PM | | Medium rare. Only seasoned with salt & pepper. I like to tast the meat with no cover-ups. Sometimes I like a tiny 'drip' of A1. | |
|
| How you like your Steak done?
Posted: 5/11/2007 9:59:01 PM | anywhere from medium to rare. Yesterday I just seared the outside over very high heat and that was it. In fact I have another one dethawed to do right now. Love mushrooms or better yet a cup of french onion soup with a steak, oh those flavors go together wonderfully!
Preferably smoked over a charcoal grill with hickory wood chips for that steakhouse flavor. | |
|
| How you like your Steak done?
Posted: 5/11/2007 10:20:23 PM | So a good vet can revive it.
Never take flack for eating meat:
http://www.westonaprice.org/bookreviews/napd.html | |
|
| How you like your Steak done?
Posted: 5/11/2007 10:25:47 PM | I always buy thick (1 1/2 to 2") marbled steaks, preferably with extra fat on the edge. I grill that sucker with the coals super hot, and i usually fan the flames while I'm cooking it. I like them charred on the outside and almost cool in the center. I love the Montreal Steak Seasoning. At the last stage, i brsh on some bbq sauce and kiss each side with another few seconds of flame. Kinda like seared Ahi tuna.
I know what I'll be eating tomorrow night!
JD | |
|
| |
| |
| How you like your Steak done?
Posted: 5/11/2007 10:36:19 PM | | Me too....I just bought a couple T-Bones the size of my head. Now..kiddies, an intresting fact I learned when I was in the steak biz...without searching the internet and cheating.....Know how a Porterhouse got its name???? | |
|
| How you like your Steak done?
Posted: 5/11/2007 10:38:59 PM | | I can cook a steak well done and it be as tender as i like at med rare, but just dosent have the same taste | |
|
| How you like your Steak done?
Posted: 5/11/2007 11:00:59 PM | Rare to medium rare- I like them cut thick about 1-1/2 to 2-1/2" some marbling, and I usually add some split garlic cloves soaked in olive oil jammed into knife slits. When I grill, I sear the outside on blazing hot grill, then move the steaks to indirect heat to finish up, whilst slabs of onion, portabellos, and sliced zucchinis grill over the higher heat.
Pepper and a touch of Old Bay, no salt or the Cardio-doc would have a fit, and if it's a cheaper cut then a marinade of Balsamic or Ginger vinegar before anything else goes on. | |
|
| How you like your Steak done?
Posted: 5/12/2007 12:36:44 AM | Although I do eat steak only upon occasion, I do love, a nice medium rare... which is all the better topped with a touch of blue cheese butter... yum!  | |
|
| |
| |
| How you like your Steak done?
Posted: 5/12/2007 10:35:35 AM | Its gotta be screaming when i cut into it. add a baked potato and something green to balance out the plate and i'm a happy camper    | |
|
| How you like your Steak done?
Posted: 5/12/2007 10:48:28 AM | I was seventeen, and several wonderful life-shattering events happened that year: one is I discovered steak in particular and beef and general don't have to be grey. [the other two are not for this forum!]
Medium-rare, au jus and nekkid except salt and pepper, and the cut should preferably have a bone in it which, just as a sigh escapes my lips at the thought that I've completely consumed it, I can pick up and 'schnarve and grrr rrr it' [as my dad used to say]. Prime rib may have a bit of Montreal steak spice or Worcester on the outside of its hide, but au naturel for most cuts.
Depending on the mood/season: it shares the remaining itty bitty corners of the plate with:
steak-cut fries, whipped potatoes, browned mushrooms, grilled corn-on-the-cob (with butter, need you ask?!?), garlic spinach, French bread [notice, all the above side dishes taste even better with steak juice swirling around it]
and a nice tall glass of ice-cold milk.
In honour of this forum, I bought a nice T-bone, corn, kale, and Toffee Pudding ice-cream for tonight.
And, we're going out for dimsum tomorrow, so to atone, bought psyllium cereal, tofu 'chicken' strips and eggbeaters as Lent for the rest of the week ;-)
Steak tonight, Lent tomorrow. | |
|
| How you like your Steak done?
Posted: 5/12/2007 10:55:14 AM | PS
Most important: the beeves must be grass fed.
These grain- and cow-chow- fed beasts taste terrible!
When I first moved East, I threw away three trays of meat, thinking they'd gone bad and my new fridge was to blame. Found out it's just Ontario beef: YUCK!! Smells terrible, tastes worse.
And, btw, 'beef *in* general' above | |
|
Home
login 
