Official "I love steak" thread

[Edgar]

huuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuge fan

1) my cilantro lomito is good for the ages
2) my hawaian ribs are almost as good

you all have to try those

Some time in the next 2 years, Edgar, my wife and I will be taking you up on that offer.

Hobbsy , you wont regret
my cooking ( bad i tell ) is spectacular
and it would be my pleasure

[Bahku]

The key to great steak is the cut, (Delmonico or what is now called Rib Eye), the marinade, (I have a secret recipe, and it must be overnight in the fridge), the rub, (spices which again are a family secret), and the wood it's grilled over ... my favorite is mesquite. Add sauteed mushrooms, my special double-stuffed baked potatoes, grilled zuchini and summer squash, (or corn-on-the-cob), and the proper vino, and it's the perfect meal.

[indeedproceed]

The key to great steak is the cut, (Delmonico or what is now called Rib Eye), the marinade, (I have a secret recipe, and it must be overnight in the fridge), the rub, (spices which again are a family secret), and the wood it's grilled over ... my favorite is mesquite. Add sauteed mushrooms, my special double-stuffed baked potatoes, grilled zuchini and summer squash, (or corn-on-the-cob), and the proper vino, and it's the perfect meal.

I've always thought marinade and strong seasoning with steak is a lot like make-up on women. A real decent cut should be able to stand alone without too much..maybe a little salt and pepper, but thats it.

Lesser cuts might feel a little insecure and go a little zany with the eye-liner.

[Bahku]

The key to great steak is the cut, (Delmonico or what is now called Rib Eye), the marinade, (I have a secret recipe, and it must be overnight in the fridge), the rub, (spices which again are a family secret), and the wood it's grilled over ... my favorite is mesquite. Add sauteed mushrooms, my special double-stuffed baked potatoes, grilled zuchini and summer squash, (or corn-on-the-cob), and the proper vino, and it's the perfect meal.

I've always thought marinade and strong seasoning with steak is a lot like make-up on women. A real decent cut should be able to stand alone without too much..maybe a little salt and pepper, but thats it.

Lesser cuts might feel a little insecure and go a little zany with the eye-liner.

To each his own ... my marinade and rubs are very mild, and like judiciously applied make-up, only serve to enhance the flavor, not cover or overwhelm it. Rib Eye is pefectly marbled, and that's where the true flavor comes from.

[rondohondo]

ugh murphy is horrible

[Roy H.]

ugh murphy is horrible

Poor Murphy.

[rondohondo]

ugh murphy is horrible

Poor Murphy.

haha oops wrong thread

[jackson_34]

I once had a Wagyu steak that nearly brought me to tears, which I know is an ironic reaction to eating steak.

[Eja117]

I love ostrich.  Expensive but awesome. Granted I rarely have it.

Did you have it as a novelty or is it something that some people eat on a regular basis?

Like..I had alligator once, breaded and fried, to dip in jalapeño-raspberry sauce....and I loved it, but I wouldn't want to eat it more than once a year.

If it were more affordable and available I'd eat it regularly.  I got it at whole foods a few times. I used it to impress women because it's a forgiving meat when cooking it

[barefacedmonk]

I love ostrich.  Expensive but awesome. Granted I rarely have it.

Did you have it as a novelty or is it something that some people eat on a regular basis?

Like..I had alligator once, breaded and fried, to dip in jalapeño-raspberry sauce....and I loved it, but I wouldn't want to eat it more than once a year.

If it were more affordable and available I'd eat it regularly.  I got it at whole foods a few times. I used it to impress women because it's a forgiving meat when cooking it

Who knew Ostrich made for an impressive "date" dinner.

[Chris]

The key to great steak is the cut, (Delmonico or what is now called Rib Eye), the marinade, (I have a secret recipe, and it must be overnight in the fridge), the rub, (spices which again are a family secret), and the wood it's grilled over ... my favorite is mesquite. Add sauteed mushrooms, my special double-stuffed baked potatoes, grilled zuchini and summer squash, (or corn-on-the-cob), and the proper vino, and it's the perfect meal.

I've always thought marinade and strong seasoning with steak is a lot like make-up on women. A real decent cut should be able to stand alone without too much..maybe a little salt and pepper, but thats it.

Lesser cuts might feel a little insecure and go a little zany with the eye-liner.

We are definitely on the same plane here, because I was going to say the same thing.  I think there are cuts that work well with marinades (skirt, flank, and some of the cheaper, less "beefy" cuts), but I would never marinade a good ribeye, NY strip, T bone, etc.  I think the amount of seasoning should be inversely proportionate to the quality of the cut. 

I also feel the same way about sauces (although I make an exception if I am in a good french restaurant).  Once you start getting into those high end cuts, putting sauce on it, is akin to throwing away your money

[Tayo]

Lols, I had a kobe-burger at a steak & seafood restaurant on Friday night. It wasn't the best way to enjoy Kobe beef, however the sandwich itself was relatively cheap so I can't complain.

http://www.mccormickandschmicks.com/Locations/cincinnati-ohio/EFifthSt/menus.aspx



Edit: I had a bison steak the other week that was top-notch. I also got to hear/see one of my favorite symphonies performed live right afterwards. The bison that I ate could thus be described as a symphony for ones tastebuds 

[thirstyboots18]

The key to great steak is the cut, (Delmonico or what is now called Rib Eye), the marinade, (I have a secret recipe, and it must be overnight in the fridge), the rub, (spices which again are a family secret), and the wood it's grilled over ... my favorite is mesquite. Add sauteed mushrooms, my special double-stuffed baked potatoes, grilled zuchini and summer squash, (or corn-on-the-cob), and the proper vino, and it's the perfect meal.

I've always thought marinade and strong seasoning with steak is a lot like make-up on women. A real decent cut should be able to stand alone without too much..maybe a little salt and pepper, but thats it.

Lesser cuts might feel a little insecure and go a little zany with the eye-liner.

We are definitely on the same plane here, because I was going to say the same thing.  I think there are cuts that work well with marinades (skirt, flank, and some of the cheaper, less "beefy" cuts), but I would never marinade a good ribeye, NY strip, T bone, etc.  I think the amount of seasoning should be inversely proportionate to the quality of the cut. 

I also feel the same way about sauces (although I make an exception if I am in a good french restaurant).  Once you start getting into those high end cuts, putting sauce on it, is akin to throwing away your money

Oh, I do agree.  Ribeye stands alone...Never guild a lily, so to speak.  But I do use marinades on other steaks. 

[Rondo9dunx]

Nothin better than a ribeye and a bottle of ketchup

[wdleehi]

I do love fillet mignon with bearnaise sauce cooked rare to medium rare.



Except at those places that just blacken the outside and leave the inside completely raw. 




Also, if you want a good piece from the restaurant, do not order it well done.  You are going to get the oldest piece left because once it is cooked that much, you can't tell the difference.