I'm a huge steak fan.  While I'll eat just about anything, I don't know of anything that beats a good steak.

I'm a medium / medium well guy.  When I cook my own, I don't like a lot of seasoning other than salt and pepper, but eating out I'll try different seasonings or rubs.  I'm a fan of blue cheese crumbles on top, too.

We went to Outback last night.  Unfortunately, my steak came out raw with a hair on the plate, which sucked.  The upside was that they cooked a new one and comped the steak...  It sucks waiting (especially as my wife finished her dinner), but any time you can get a free steak, it's worth it, I guess.

  Make mine medium rare. Love steak au poivre which I used to make a lot, sometimes with dijon mustard and sometimes without.

Medium rare.

In regards to cuts, New Yorkers, ribeyes, and porterhouses would be my top 3.  

Love Montreal steak seasoning.  Can't go wrong with Bernaise sauce or mushroom gravy, either.  Although, I can be perfectly content with no sauce.  

Side of twice-baked potato and either asparagus or baby spinach. Love sauteed mushrooms & carmelized mushrooms too.

I almost never get steak at restaurants anymore, now that I have learned how much better (and cheaper) it is to do at home.

My favorite is a nice big Rib Eye.  I prefer Bone in, but will go boneless if it looks better.

I will seriously look forward to cooking it a week in advance. 

I like to rub it with a combination of Salt, Pepper, a little garlic powder, and a little brown sugar (thats the key, gives it a better sear).  Toss some butter and olive oil together in a cast iron skillet.  Cook it to Medium rare.  Soooo good.

I also love Skirt steak as well.  I ussually will marinate it fajita style in a mix of Italian Dressing, a lot of cumin, and some dried chipotle.  Have it with a little Guacamole and rice and beans.  It is so tender and tasty, as long as you don't overcook it.

Chris's post scares me, because I believe he read my mind.

I never order steaks anymore, unless it is a renowned (hopefully family-owned, established) steak house.

But, cooking at home, bone-in ribeye medium rare...hopefully grass fed (it gets this kind of earthy natural taste that is almost gamey, but not quite..like you're eating prairie..but in a good way) and well marbled. Oh god it is amazing.

Skirt steak or hanger steaks marinated and grilled, sliced...doesn't usually make it into the tortilla. Usually just makes it into my mouth.

I have never tried grassfed (not actually sure where to get it...wholefoods?).  I might have to try that next time.  I have no problem investing in a good steak...particularly knowing how much money I am saving on it making it myself.

Well hey man..if you've got the cash, invest here:

http://www.eightoclockranch.com/

That's where I get all my beef and lamb from..they ship anywhere.

Quote from: IndeedProceed on March 13, 2011, 04:42:18 PM

hopefully grass fed

Quote from: Chris on March 13, 2011, 04:45:08 PM

I have never tried grassfed

What can you feed a cow besides grass?

Feed-grade corn. Corn raised cows mature faster, so they're seen as a more profitable investment.