Favorite type of Steak

[univibe88]

Rib eye is my favorite cut. I love cooking it in my cast iron skillet. When it comes to wine, it must be Cabernet, Syrah or Zinfandel.

But I also love grilling steaks, then....

Have the resting plate ready with olive oil, crushed garlic and rosemary. Put the steaks hot from the grill on top of this and squeeze lemon on top (oh yeah, that lemon was cut in half and on the grill too.) Wrap foil on top and let it rest for 5 minutes.

Slice the steaks on this plate, the serve on top of a bed of fries. Drizzle the oil, garlic and steak juices on top of the steak and fries.

This goes great with a Belgian Ale or a German Doppel.

 

[miss_elise]

i quite like a bit of kangaroo steak...

 

[Darhling]

I just made a steak of veal tenderloin and homemade peppersauce with a dash of Remy Martin..mmmmhh yum!!!

 

[ccasada]

Steaks

Good day!

Just yesterday, prepared a very excellent NY Strip, Baked Idaho, Ceasar Salad, Hard Crust rolls, and a icy Sam Adams Boston Lager. Desert- Homemade Cheesecake.

Chuck

 

[Tamamiko]

My favorite is definitely the fillet; cooked medium rare. Nice dark slightly crisp "skin", hot all the way through with a nice juicy red center.

For supper tonight I'm making mushroom steaks with rice.
Take minute stakes, salt, pepper and flower lightly. Cook in a drip of oil in an iron skillet until nicely browned on each side. Next, open a can of Campbell's cream of mushroom soup and dump it in with about a half can of water to get the last of the dregs. Let all simmer in the pan for about an hour on low to med low heat stirring occasionally. This will make the steaks nice and tender. Serve over rice.

 

[Chas]

Petit Mignon is good, and Rib Eye is never turned away. Always was partial to the T Bone, however.

 

[JP147]

I just love the porterhouse. I am desperate to get back to New York just for the porterhouse. Oh that porterhouse! Did I mention I like the porterhouse? Oh why is the Atlantic so big?! Reminds me of the porterhouse...

 

[rumblefish]

I just love the porterhouse. I am desperate to get back to New York just for the porterhouse. Oh that porterhouse! Did I mention I like the porterhouse? Oh why is the Atlantic so big?! Reminds me of the porterhouse...

So, have you decided sir?

 

[John Boyer]

I really like the Hanger steak. Unfortunately, there are so few restaurants that offer this item, at least, in the USA. I don't drink, therefore, it will have to be ice tea.

 

[YETI]

*Rib-eye*

 

[Joie DeVive]

My Mother-in-law just introduced me to the rib-eye. Mmm-mmm, that's some good eatin'!

 

[shortbow]

Big slab of moose tenderloin 'cued on Alder wood, burnt on the outside, raw inside. There's no cow meat can compare.

 

[Smithy]

I like a thick ribeye or porterhouse cooked in a cast iron skillet.


I usually prepare mine according to these directions.
http://degenerate.shackspace.com/Shack/steak.pdf

If you decide to follow them, be sure you have a good hood/vent. All that butter makes a ton of smoke.

This thread definitely needs reviving and especially Nathan's post with this recipe to prepare them.

Ever since he posted this, this is the way I've done mine and I have to say they turn out magnificently if you follow this little pdf.

I think I may have thanked you already for posting this Nathan but once again many thanks!

 

[lolly_loisides]

That looks wonderful, but dear Lord that's alot of butter!

 

[Diamondback]

Yeah, but life's too short to not go for the gusto... especially when dealt a no-win, nothing-to-lose hand in life.

 

[DesertDan]

Tenderloin of Elk
If it's from a cow, ribeye

 

[lolly_loisides]

Yeah, but life's too short to not go for the gusto... especially when dealt a no-win, nothing-to-lose hand in life.

Death by steak?

 

[Diamondback]

Beats hell out of living to 90 and having to watch my mind swiftly devolve to nonfunctional starting at around 70, as runs in my family... obviously, I haven't fully embraced the idea yet, but I do try to live on the assumption that every day I have is "borrowed time"--because between the broad array of congenital conditions and friends' stalker problems, to a degree it is. Perhaps y'all might recall a remark I had once made about how having a bullet with one's name on it can really change one's perspective on life?

 

[lolly_loisides]

Beats hell out of living to 90 and having to watch my mind swiftly devolve to nonfunctional starting at around 70, as runs in my family...

Sounds more like mad cow disease to me. Perhaps your family should buy better cuts of steak

 

[Diamondback]

It's not CJD, though--it's closer to Alzheimer's, but it's not that, something to do with atherosclerosis in the brain--and it tends to bring a usable memory measured in minutes, and "only into the double-digits on a good day" at that. (It got to the point with my grandmother that while visiting relatives this summer, since she was asking the same questions every five minutes after about the third round I decided to save my breath, record the next batch onto a digital voice-recorder and play it back at the next "Is It Live Or Is It Memorex?" moment. Got her her answers, saved me the stress and frustration of endlessly repeating myself ad nauseum... did the job, didn't it?)

Also, when I buy the steaks, I don't buy the cheap stuff either--the butter is partially offset by my preference toward extra-lean cuts, too.