Airliners.net

Hey the topic title rhymes.

In the spirit of the favorite steakhouse thread, let's share our favorite ways to prepare and serve cow.

Making a good steak at home isn't exactly rocket science and is one of those things that I feel like I can do decently well and since I don't have a corporate expense account I won't be dining at Ruth's Chris anytime soon.

So here is my cheap steak. I like to use flat-iron steak as it can be found relatively inexpensively and despite being a cheap cut is super tender and meaty tasting. Seasoning is fairly simply for me I rub down the meat with olive oil (I know I should use something with a higher smoke point) and give it a generous amount of salt and pepper and sometimes I like a little cumin as well.

I cook it in a heavy 12" skillet on med-high heat for about 5-7 minutes a side depending on how thick the cut is. This gives me a nice medium-rare. I give it a rest, slice it and serve with mashed potatoes, a veg of choice (if I am fancy roasted asparagus pairs nicely) and an adult drink.

Give me a good skirt steak (flank at most). I'll marinate it in olive oil, adobo, and sazon, preferably overnight.

Fire up the grill and let that baby burn until it's medium well (just below well done).

Once served, have a bit of garlic mojito dip next to it to give it the Latin flavor it needs.

einsteinboricua wrote:

until it's medium well (just below well done)

This makes me gag. I cooked steak to medium by mistake the other day (new skillet, different heat characteristics) and my girlfriend and I debated throwing them out and running across the street to buy new ones.

My go-to steak is a nice 2"-thick rib-eye, though I do love flat-iron.

1. Take meat out of the fridge, season both sides liberally with kosher salt, black pepper, and safflower oil. Let it sit and come to room temperature (about 20 minutes)
2. Pre-heat cast-iron skillet in 450-degree oven
3. Sear meat 30-seconds per side (no additional oil, seasoning, or marinade)
4. Place in 450-degree oven (still in the skillet) for 3 minutes. Flip steak. 3 more minutes on second side.
5. Remove from oven and place on a cutting board, covered with aluminum foil, for 5-10 minutes.
6. Cook onions, green beans, and garlic in the skillet, coating with juices from the steak
7. Serve with mashed potatoes

This yields a perfect medium-rare steak with a glorious crust on the outside.

I like mine medium to medium rare, maybe somewhere in between. I usually put a little Montana steak seasoning on it, maybe some pepper, and if I'm in the mood, I might even grill it with some worchestershire sauce.

Give me some mashed or cut up resdskin potatoes, and a beer, and I'm happy.

Why are people so against medium...?

Regarding preparing steaks, I'll copy what I wrote in the other thread:

My family grills with charcoal. Just can't get past the idea that a gas grill is cooking on the stove but doing it outside.

We don't marinate steaks (usually ribeye), but sometimes use Montreal steak seasoning. Tenderize it a bit. Then put it on the hot side of the grill, a little bit on each side to sear, and then shift to the "cool" side to cook. We use a mix of different types of wood chips to add smoke flavor. The steaks turn out extremely juicy and flavorful.

MMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!

cjg225 wrote:

Why are people so against medium...?

Regarding preparing steaks, I'll copy what I wrote in the other thread:

My family grills with charcoal. Just can't get past the idea that a gas grill is cooking on the stove but doing it outside.

We don't marinate steaks (usually ribeye), but sometimes use Montreal steak seasoning. Tenderize it a bit. Then put it on the hot side of the grill, a little bit on each side to sear, and then shift to the "cool" side to cook. We use a mix of different types of wood chips to add smoke flavor. The steaks turn out extremely juicy and flavorful.

Medium is fine by me, though medium-rare is my preference. As long as you don't eat it well done with ketchup like a damn child you are good in my book.

Steak is one of those things where you can cook it so many ways and have it still taste good. I still wish I had my Weber, there is something about food cooked over charcoal that can't be replicated.

If you have ever watched BBQ with Franklin (he had a too brief PBS series) he did an entire episode about steak. He had a super simple technique for grilling up steaks.

http://www.pbs.org/food/features/bbq-wi ... -mesquite/ -- I believe it is the 3rd and final segment in this episode.

Braybuddy wrote:

MMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!

That is a touch too rare for me, but those fingerling potatoes.....

desertjets wrote:

Medium is fine by me, though medium-rare is my preference. As long as you don't eat it well done with ketchup like a damn child you are good in my book.

Steak is one of those things where you can cook it so many ways and have it still taste good. I still wish I had my Weber, there is something about food cooked over charcoal that can't be replicated.

If you have ever watched BBQ with Franklin (he had a too brief PBS series) he did an entire episode about steak. He had a super simple technique for grilling up steaks.

http://www.pbs.org/food/features/bbq-wi ... -mesquite/ -- I believe it is the 3rd and final segment in this episode.

Thanks for sharing that video.

I like that he uses a chimney. Interesting idea about butcher paper with oil. I just use newspaper. I dislike lump charcoal, though. Kingsford briquettes for me. We have a bigger charcoal grill than that, so there's plenty of room to have a "hot" and "cool" zone with just how we arrange the charcoal. For our wood chips, we wrap them in heavy-duty foil and pierce the foil. We used to use wet chips, but now we just use dry chips. They burn better and don't cool the fire. The butter is a very interesting idea...

And, yeah, my dad always said why bother cooking with a gas grill? It's like cooking indoors, but outside. So it's always been charcoal and wood chips.

Ketchup on a steak? Yuck. I don't even like steak sauce on a steak.

Fillet steak.

A nice cast iron pan heated with butter - Place steak in pan.

cook for 10 seconds on 1 side - turn and cook for 10 seconds.

Serve onto plate with a nice home made Stilton and bacon sauce!

cjg225 wrote:

Why are people so against medium?.

Not against it. I can definitely eat a medium staek, but I prefer it closer to the medium-rare side, but not quite still mooing.

What I don't understand is well-done. I just can't deal with that.

Hillis wrote:

I like mine medium to medium rare, maybe somewhere in between. I usually put a little Montana steak seasoning on it, maybe some pepper, and if I'm in the mood, I might even grill it with some worchestershire sauce.

Give me some mashed or cut up resdskin potatoes, and a beer, and I'm happy.

I cook it the same way and rub some more seasoning on it. Use a Bobby Flay flat iron skillet indoors or old weber charcoal grill outdoor.

Hillis wrote:

cjg225 wrote:

Why are people so against medium?

Not against it. I can definitely eat a medium staek, but I prefer it closer to the medium-rare side, but not quite still mooing. What I don't understand is well-done. I just can't deal with that.

I can't eat it unless it's well-done. Just personal preference. I don't cook steak at home much these days, I prefer cooking with mince. But if I go out I will order a steak, with pepper sauce. Chips (fries) and salad, rather than vegetables to accompany.

If I do cook it at home, it will be very seared on the outside, and well-done of course. It must smoke and cook in the juices. After cooking with no seasoning, serve with HP, BBQ or tomato sauce. Potatoes and coloured veggies.

I'm in the well-done camp too. I find it completely inedible if done in any other way.

I prefer mine rare, to the point of almost still breating. Or, as my old boss used to tell the waiters: 'Take the horns off, wipe its arse and walk it through a warm room'.

It's personal taste, but on the rare occasions I do eat meat nowadays (health reasons) and we go out for food, I like a medium well steak done over charcoal or wood.

It's that smoky, burnt in crunch I want on the crust. Just like a good burger cooked on charcoal it's all about the crust.

I won't do a steak well done, but I'm fine with either medium or medium-well. A lot of places go straight to well-done if you order medium-well, so it's a bit of a balance.

Rare is just disgusting to me.

I take medium well just because I still like a bit of juice AND places tend to overcook their "well-done" steaks. But just like all people, I grew up with my mom's palatte. She likes her steaks well done so naturally that was how my steaks were ordered too. The rarest I'm willing to get is medium...and that's if I'm feeling daring enough. Medium-well balances both sides for me.

Glad to see I'm not the only one...I was getting the impression that it was mandatory to like it rare to post here.

Rare or extra-rare (blue) rib-eye steak (entrecôte) for me. With crushed capers. Nothing else. I like the taste of red meat.

If a barbecue is involved, or a wood fire, then I'm probably in Tuscany and eating a bistecca alla fiorentina.

The food and micro-biology phd's in my family agree that no one should ever take a chance on a rare steak. It's a health gamble.

I don't need to be told though, I got really, really sick at one point from undercoocked steak. So. Medium or above.

Slow, even heating is the way to go, better taste, maximum tenderness.

High temperature, once on each side, with a crust on the outside is for lazy amateurs with a longing for potentionally deadly food poisioning or cancer.

Filet mignon, sirloin or Chateaubriand . Medium - well done with either spiced butter, pepper sauce or béarnaise sauce

Don't understand people that prefer entrecôte. Chewing gum and total waste of money ...

M564038 wrote:

The food and micro-biology phd's in my family agree that no one should ever take a chance on a rare steak. It's a health gamble.

You should see the number of people who take a tartare at my workplace's restaurant !

Prime rib - medium. T-bone - medium rare. Filet - medium. Skirt and hanger steak - medium rare.

11725Flyer wrote:

Prime rib - medium. T-bone - medium rare. Filet - medium. Skirt and hanger steak - medium rare.

Prime rib's gotta be medium-rare! A good one will melt in your mouth.

And again, my favorte cut is a bone-in ribeye. Can't beat it.

For the once every couple of months I eat steak, rib eye, medium rare, marinated overnight in a blend of Worcester sauce, Paul Prudhomme steak spices, a touch of garlic, then a touch of salt right before going on the grill.

My very favorite method of beef intake is a barbecued tri-tip, marinated in my own homemade Asian style Teriyaki and sake sauce. Yum.

Fortunately grilling season is pretty much year round here in California - I had a cookout last weekend. I typically prefer it well done - I don't like seeing pink or red in the middle. Yum.

M564038 wrote:

High temperature, once on each side, with a crust on the outside is for lazy amateurs with a longing for potentionally deadly food poisioning or cancer.

Only meat which is handled poorly is a risk for foodborne illness. Bacteria only grow on the surface of meat (unless it's very old or very bad) so doing just a sear on the outside is perfectly fine as long as the interior temperature gets to 145F. If the meat is handled well then rare meat is 100% safe.

The only meat that presents a huge risk when eaten blue or rare is minced meat (burgers, meatloaf, etc) because it is ground up after bacteria have had the chance to multiply and these can get caught inside the patties.

My mom has been eating tartare her whole life, I've been eating medium-rare forever, and neither of us have ever gotten sick.

For me, it simply doesn't get any better than rib-eye. Grilled, usually mid-rare, for sure nothing over medium, otherwise you might as well get a burger for a lot less money. A garlic peppercorn dry rub is pretty good from time to time. Sides of mashed potatoes, dinner rolls, and green beans or maybe broccoli - heavily buttered.

Gotta say preferred is New York Strip, and I know I'm in the very small minority here, but I prefer it medium well. Throw in some garlic mashed potatoes and A1 sauce, delicious.

Medium to Medium-Well. Yes, I LOVE Ketchup with my meat or a gravy/sauce of sorts if it's a Peppercorn Steak.

FriscoHeavy wrote:

Yes, I LOVE Ketchup with my meat

For a steak, though?

What is it with y'all and not seasoning your meat? Salt and pepper are your friends.

desertjets wrote:

What is it with y'all and not seasoning your meat? Salt and pepper are your friends.

Montreal steak seasoning.

I like my steak as tender as possible (medium rare at least) and eat it in small bites, due to my jaw deformity, malocclusion, and consequent difficulty biting, chewing, and swallowing. My two favourite steaks are New York strip and ribeye (when I find them on sale at King Soopers). I rarely ever go out to eat, so I cook all my own meals at home. I cook steaks and other meats and seafood in cast iron skillets. What other good steaks are nice and tender?

I am thinking of marinating my next steak in red wine to further flavour (and more importantly) tenderise the meat. Should I add things to the red wine to make a marinade from it, or will the wine itself be sufficient? What kind of red wine?

SmithAir747

SmithAir747 wrote:

I like my steak as tender as possible (medium rare at least) and eat it in small bites, due to my jaw deformity, malocclusion, and consequent difficulty biting, chewing, and swallowing. My two favourite steaks are New York strip and ribeye (when I find them on sale at King Soopers). I rarely ever go out to eat, so I cook all my own meals at home. I cook steaks and other meats and seafood in cast iron skillets. What other good steaks are nice and tender?

I am thinking of marinating my next steak in red wine to further flavour (and more importantly) tenderise the meat. Should I add things to the red wine to make a marinade from it, or will the wine itself be sufficient? What kind of red wine?

SmithAir747

I would look at flat iron and flank steak as less expensive alternatives. Flat iron is fairly easy to find and usually comes in under $10/pound. It is my got to cut for making at home for a non-special occasion. I feel like flank steak is somewhat harder to find. It has also gotten more expensive as it has become more popular -- it is what you should be using if you are making beef fajitas.

I don't know much about wine, but the one thing I do know is that you should only cook with wine you'd be happy to drink -- I think Julia Child said that.

desertjets wrote:

As long as you don't eat it well done with ketchup like a damn child

Or a president!

For me, it's either ribeye or sirloin. Cooked sous vide to a perfect medium-rare then seared in a very hot skillet.

cjg225 wrote:

FriscoHeavy wrote:

Yes, I LOVE Ketchup with my meat

For a steak, though?

I'm happy to use it for all kinds of meats, including chicken.

Well then. This has been eye-opening.

FriscoHeavy wrote:

cjg225 wrote:

FriscoHeavy wrote:

Yes, I LOVE Ketchup with my meat

For a steak, though?

I'm happy to use it for all kinds of meats, including chicken.

OMG, ketchup on chicken. Honestly ketchup on steak is a more forgivable offense. Where is the gag smiley when I need it. Ketchup only belongs on burgers, meatloaf, french fries and maybe hot dog and chicken nuggets if like you are 8 years old.

I take my cues from Alton Brown on this one. In a skillet or sauté pan with about four tablespoons of peanut oil or canola oil I sear all edges of the steak. Then I toss it on the grill or in a frying pan and cook it rare.

I have a little trouble digesting beef these days, so I usually opt for a filet mignon, as I have been told it's the least fatty cut. Although, having been born in Texas, I really enjoy a ribeye.

cjg225 wrote:

desertjets wrote:

What is it with y'all and not seasoning your meat? Salt and pepper are your friends.

Montreal steak seasoning.

I found a Montana steak seasoning that I really like. If i don't have something like that, I'll put either salt and pepper or some garlic salt on it. And, again, often I'll put some worchestershire sauce on it as well.

I go through a lot of Worcestershire sauce, but I've never used it on a steak... I might have to try that eventually.

desertjets wrote:

Ketchup only belongs on [...] chicken nuggets if like you are 8 years old.

Hey! My girlfriend and I (30 years old) always have dinosaur-shaped chicken nuggets in the freezer and usually eat them on Tuesday nights when we both get home late from our respective rehearsals. They always get eaten with ketchup or Chick-fil-A sauce!

I prefer the well done. It's perfect for me

For me, medium rare slathered in sauce with blu cheese crumbles and grilled onions with a Shiner Bock is the way to go!

Now for chicken fried steak creamy white country gravy is key. And it has to be swimming in it! It's hard to find a chicken fried steak that's just right for me. The best one I've ever had was a restaurant in Midland, Texas that was near my hotel. Best (and worst) swim team travel trip ever!

ANITIX87 wrote:

desertjets wrote:

Ketchup only belongs on [...] chicken nuggets if like you are 8 years old.

Hey! My girlfriend and I (30 years old) always have dinosaur-shaped chicken nuggets in the freezer and usually eat them on Tuesday nights when we both get home late from our respective rehearsals. They always get eaten with ketchup or Chick-fil-A sauce!

There's nothing like the midnight McDonalds run to get 10 Chicken McNuggets for this college kid! The meal ironically costs $7.77

TWA772LR wrote:

Now for chicken fried steak creamy white country gravy is key. And it has to be swimming in it! It's hard to find a chicken fried steak that's just right for me. The best one I've ever had was a restaurant in Midland, Texas that was near my hotel. Best (and worst) swim team travel trip ever!

OMG chicken fried steak is one of my favorites, just so hard to find a place that does a good one. Which is confusing since it is such a simple dish. The first flaw I find is that the breading is just too much and is kinda bland. Second the gravy is key. Making a bechamel sauce isn't exactly hard but if you don't season enough it can be just incredibly bland.

desertjets wrote:

OMG chicken fried steak is one of my favorites, just so hard to find a place that does a good one.

On Thursday I went to the buffet on base. That was really good. I went back for seconds (ate a total of 5 small steaks).

I prefer the well done. Also I'm a big fan of ribeye

In the end it depends on the quality of the restaurant or the meat. If it is cheap I am more for medium-well, while I would eat my Wagyu rare.

My best place is this here;
http://www.angusbarn.com/
directly at Raleigh airport. You can see planes on their approach what else do you want. Really why did no-one mentioened who cares about the qualitiy as long as you can see planes