Favorite Steak?

[Doomsday101]

I still like a good old T-Bone steak

Cooked Med. No steak sauce if you have to put sauce on your steak then you either bought a bad cut of beef or you cooked it poorly

 

[YosemiteSam]

Why not? If you told me you like to wear pink bows in your hair, I'd bash you for that too.

If I wore pink bows in my hair I would bash myself with a baseball bat.

 

[Yeagermeister]

If I wore pink bows in my hair I would bash myself with a baseball bat.

nyc = :abuseme:

 

[SilverStarCowboy]

It's all about knowing your heat and choosing the Steaks with higher marbling.


1 3/4 inch thick Black Angus Bone in Rib-Eyes grilled to Med-Rare.


Marinate with Teryakki and season with powdered Beef Bouillon.

 

[Chief]

I like steak (a ribeye is my favorite), but no thanks on the blood.

 

[YosemiteSam]

It's all about knowing your heat and choosing the Steaks with higher marbling.


1 3/4 inch thick Black Angus Bone in Rib-Eyes grilled to Med-Rare.


Marinate with Teryakki and season with powdered Beef Bouillon.

Ugh, Teriyaki would ruin a good steak! :nono2:

 

[SilverStarCowboy]

bone out ribeye for me! grilling some this Saturday!

question: what's the best time to go to walmart (yes, I know it's not awesome quality there haha) to get a steak? as in, what time do they put out the fresh cut steaks? I guess I've gotten lucky the past few various times I've been in there but I wanna make this a science rather than luck

Beef is better the longer it's aged at the correct temp, sometimes I let Steaks stay in the fridge for several days before preparing them. After they turn a little brown they are even more tender and tasty.

 

[SilverStarCowboy]

Ugh, Teriyaki would ruin a good steak! :nono2:

Like the Beef Bouillon it's only a light Marinade, not a sauce. Just an accent to compliment the Steak. The real key is the Marbling. Ofcourse the correct Charcoals at the right high heat bring the flavor....Kingsford ofcourse.

 

[Concord]

T-Bone medium well with sautéed mushrooms.

A baked potato with butter and a nice salad.

 

[Doomsday101]

T-Bone medium well with sautéed mushrooms.

A baked potato with butter and a nice salad.

Damn I knew better than to come back to the thread this close to lunch time.

 

[Yeagermeister]

T-Bone medium well with sautéed mushrooms.

A baked potato with butter and a nice salad.

Leave off the srooms and I'm with you. I don't eat fungus. :laugh2:

 

[Meat-O-Rama]

Like the Beef Bouillon it's only a light Marinade, not a sauce. Just an accent to compliment the Steak. The real key is the Marbling. Ofcourse the correct Charcoals at the right high heat bring the flavor....Kingsford ofcourse.

Lump >>>>>>> Kingsford

 

[DallasCowpoke]

If I want to eat fat I'll eat some bacon.

Or your upper arm?

 

[DallasCowpoke]

season with powdered Beef Bouillon.

Ohhhhhh, and you were doing so well up until this part!!

:bang2:

 

[YosemiteSam]

Leave off the srooms and I'm with you. I don't eat fungus. :laugh2:

You're not a cannibal huh?

 

[CATCH17]

Slim Jim

 

[rkell87]

You're right. I've never had a medium well steak cooked right. No one has, cause it ain't cooked right if it's medium well.

Go eat a hamburger or some jerkey -- much cheaper.

just so you know.... you are all kinds of wrong

 

[Kevinicus]

I think what some consider medium-well and what others consider medium-well aren't always the same thing.

I used to get medium every time I ordered steak. I got it that way for probably 10 years, and it was usually cooked right, nice and pink in the middle, but still cooked. Then one time out of the blue I got it and it wasn't pink, it was nearly purple and way too raw, the texture was awful. Ever since that time whenever I have gotten medium it has been the same, so I've been forced to get medium-well ever since. Ninety percent of the time it's cooked more than I would like, but it's the only way I feel safe ordering a steak now.

 

[big dog cowboy]

Ribeye with slight pink.

 

[rkell87]

this is medium well, maybe even the well side of it. notice it is still juicy, thats a great sign it was cooked right.

people that see steaks medium well to well in most restaurants see a dry steak and when they try it, it is dry and flavorless. this is because the cook is rushing the steak by constantly turning and/or flattening the steak to get it to cook faster in turn squeezing out the juices and flavor.

tips for cooking a great steak. 1-never press on the steak. 2-turn it only once