The Official Steak Lovers Thread

Discussion in 'Odds & Ends' started by [d]ragon, Jan 23, 2011.

?

How do you like your steaks?

  1. Blue Rare

    0 vote(s)
    0.0%
  2. Rare

    12.2%
  3. Medium Rare

    51.2%
  4. Medium

    22.0%
  5. Medium Well

    7.3%
  6. Well done

    19.5%
Multiple votes are allowed.
  1. [d]ragon

    [d]ragon Hall of Fame

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    (In the other thread, I forgot the poll)

    This is for people who love steak. We can share recipes, favorite cuts of steak, cooking tips, favorite steakhouses, ect.

    For myself, I love prime rib/rib-eye. The fattiness of the steak makes it so tender and flavorful. I do enjoy the occasional filet for its lean tenderness but my favorite by far is the rib steaks.

    My favorite seasonings are just plain salt and pepper with a touch of garlic powder. I also like various types of spice rubs as well

    Regrettably, I have not tried the New York strip steak yet but it's only a matter of time:)

    With the poll, it's pretty straight forward. I enabled multiple choices because I like different doneness with different cuts. I like medium rare for most steaks but I will get rare with the less tender cuts; sometimes I will go with medium for tenderloins

    For those who like well done, I have a quote from Paula Deen (chef)
    "If you like your steaks well done, you should just order a hamburger" :twisted:
    Seriously, nothing wrong with well done but my opinion is that well done doesn't do steaks justice. But if that's what you like, who am I to say otherwise?
     
    Last edited: Jan 23, 2011
    #1
  2. blackfrido

    blackfrido Hall of Fame

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    a question to Paula Deen (chef);
    Have you ever eaten a well done steak in Argentina? Then I'd love to know your opinion Paula Deen (chef) :)
     
    #2
  3. Ronaldo

    Ronaldo G.O.A.T.

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    #3
  4. blackfrido

    blackfrido Hall of Fame

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    Hey Paula Deen here you go, a real Argentinean churrasco (steak)
    [​IMG]
     
    #4
  5. Ronaldo

    Ronaldo G.O.A.T.

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    Lean??????
     
    #5
  6. [d]ragon

    [d]ragon Hall of Fame

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    I just found her quote pretty funny
    I don't know how Argintinean beef tastes but I'm sure its delicious :)
     
    #6
  7. [d]ragon

    [d]ragon Hall of Fame

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    If we're talking like that, I'll take the rump any day of the week :twisted:
     
    #7
  8. [d]ragon

    [d]ragon Hall of Fame

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    #8
  9. Forehand Avenger

    Forehand Avenger Banned

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    I'm a steak guy. My favorite cut is the ribeye. As stated by the OP, the fat in this cut makes it one of the tastiest. Medium for me, quickly done, with just some salt (and rarely a few lemmon drops on each side.)

    Oh, and I'm a pizza guy too. :)
     
    #9
  10. Forehand Avenger

    Forehand Avenger Banned

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    If I remember correctly, it's gamier, drier (less fat) and with a more fibrous consistency than beef. Not my thing, but it's supposed to be healthier for you because it has less fat.
     
    #10
  11. Ronaldo

    Ronaldo G.O.A.T.

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    Rich, strong flavour but cook it at low temperatures. Very little marbling like horsemeat. It cooks quicker than beef.
     
    #11
  12. r2473

    r2473 Legend

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    If it is prime, it will be great. It should be cooked medium rare. Simple seasoning. I want to taste the meat. The seasoning should enhance the meat flavor, not cover it.

    If it is choice it is going to be really good. Probably still medium rare. Usually simple seasoning, but I can also go with a marinade.

    If it is select (or worse), it won't be very good. I usually go well done here and would like the meat flavored beyond recognition. I don't want to be tasting the meat.
     
    #12
  13. SirGounder

    SirGounder Hall of Fame

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    I like ribeye cooked medium. It's just really rich and only needs some salt and pepper, maybe some butter to top it. The really thick cut, bone in ones are the best.

    New York strips are good too when cooked medium rare. I think it shouldn't be cooked as much due to lower fat content. Again, salt, pepper, butter is great, but I think the steak holds up to some seasonings as well.

    Lastly, I really love flank/skirt steak. I usually go for medium on this and use different marinades. It's a cheaper cut of beef but can still be tender if prepared right. Marinade for a long time - I've gone up to 2 days. Slice it against the grain. It's great for fajitas, etc.

    As far as steakhouses go, I like Ruth's Chris. The prices are more reasonable (still pretty darn expensive if you ask me but less than Mastro's, Morton's etc.). I haven't eaten at a wide variety of steakhouses since I don't eat out much and like pretty any type of food.
     
    #13
  14. matt.flynn60

    matt.flynn60 New User

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    Cowboy ribeye, medium rare.
     
    #14
  15. tennismonkey

    tennismonkey Semi-Pro

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    porterhouse, medium rare. salt, pepper, garlic. also like balsamic reduction or peter luger's steak sauce when the meat isn't as good.
     
    #15
  16. SempreSami

    SempreSami Hall of Fame

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    Medium rare fillet steak, phwoar.
     
    #16
  17. T1000

    T1000 Hall of Fame

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    Medium for Filets

    Medium-Rare for Ny strip and Tips

    I don't like ribeye, not a fan of the fat

    And Philly cheese steaks are awesome btw
     
    #17
  18. JoelDali

    JoelDali G.O.A.T.

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    #18
  19. ollinger

    ollinger Legend

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    Ostrich steaks are interesting -- very beef-like, not at all like any other bird you've eaten, but ultra-low fat like bison so keep it a little on the rare side. A local place sells ossie burgers, a good healthier alternative to hamburgers.
     
    #19
  20. tennisnoob3

    tennisnoob3 Professional

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    what do you guys use for steak sauce?
     
    #20
  21. r2473

    r2473 Legend

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    What is steak sauce?
     
    #21
  22. dParis

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    A fork. .
     
    #22
  23. [d]ragon

    [d]ragon Hall of Fame

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    Sounds interesting. I'll probably have to do rare then since it doesnt have alot of marbling
     
    #23
  24. [d]ragon

    [d]ragon Hall of Fame

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    Eh, not sure Philly cheese steaks count but I love those too
     
    #24
  25. [d]ragon

    [d]ragon Hall of Fame

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    I've had ostrich meat once. I was really surprised it looks like beef instead of chicken. Not easy to find around here though
     
    #25
  26. [d]ragon

    [d]ragon Hall of Fame

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    A purist huh? :)

    I like A1 on my steaks if its not prime. Au jus for standing rib roasts/prime rib
     
    #26
  27. SoBad

    SoBad Legend

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    I like beef on the rare side, but cooked some. I don't want to eat just a raw piece of a cow.
     
    #27
  28. Fedace

    Fedace Banned

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    what is that blue thing on the butt ???
     
    #28
  29. vive le beau jeu !

    vive le beau jeu ! G.O.A.T.

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    no tartare option ?
     
    #29
  30. tricky

    tricky Hall of Fame

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    If you have an opportunity, definitely try hanger/onglet steak. It looks more like beef scrap than a regular steak, but it has a depth of flavor akin to dry-aged beef.
     
    #30
  31. ryushen21

    ryushen21 Hall of Fame

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    I'm definitely a ribeye man but I prefer the dry-aged, bone-in/cowboy style. Never cooked above medium rare with a little fresh ground pepper, garlic salt and a pat or two of butter on top.

    When I cook at home for my family, I'll ribeye or chuck eye steaks and flavor them up with a good rub but I hardly ever use sauce. Believe me, I die a little inside when I see my wife or kids put ketchup on their steak. It's sacrilege.
     
    #31
  32. JohnnyCracker

    JohnnyCracker Semi-Pro

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    ketchup on steak? Divorce that woman.
     
    #32
  33. ryushen21

    ryushen21 Hall of Fame

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    I know. I love her with all my heart and she's carrying my child at present. No matter what she puts on her steak I won't divorce her.
     
    #33

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