Steak

[surfpup]

All about steak...

 

What's your favorite cut? Doneness? Seasonings? Any tips you're willing to share about cooking the perfect steak?

 

 

I like to buy Porterhouse - two steaks in one. I take out the bone and my wife gets the filet and I get the strip. For seasoning:

garlic powder, salt, pepper, and ground mustard.

[Jeff-7]

Porterhouse fan myself (medium rare to rare), garlic salt and pepper. I get one side of the grill quite a bit hotter than the other, use the hot side to sear and get good grill marks, then move to cooler side. Flip and repeat (flipping only once). Let the steak rest for a good 5 minutes on a warm plate.

[Murph]

I want the whole Porterhouse. She gets her own.

 

Charcoal.

[Riffster]

I am a Ribeye kind of guy, medium at the most, seasoning varies.

 

Today was chicken cooked slowly, indirectly, with the skin on, seasoned with a touch of salt and pepper once on the grill.

 

It turned out so well that it is all gone, that skin fat rendering into the meat is the best.

 

[Searcy]

Ribeye, medium rare.. little salt and pepper.. alas... I need a new burner bar.

[Twang Gang]

Bone in ribeye - over charcoal. Medium rare, if it's a good one just a little pepper will do - although I am partial to the garlic salt as well.

[RaysEpiphone]

A good cut of beef thats been soaked in white wine and tenderizer (or plain salt) for a while will taste great all by itself!

[tazzboy]

Costco Rib eyes are really good.

[quapman]

Mmmm,, well you have my attention.

 

I love all steak.

 

But my favorites are a rib steak and New York cut.

I love some fat in my steaks. And there has to be blood.

 

So rare or med rare tops.

 

I hit mine with Worcestershire first and then on a hot grill.

Nothing more.

When done, I hit one side with seasoning salt(lawrys)on the bottom and big chunks of kosher or rock salt on the top.

 

I hate to admit it but the charred fat is like candy.

[quapman]

But I like the idea of the porterhouse or t-bone cut up and separated.

 

I just never got the whole porterhouse and t-bone thing.

Those cuts are so different they should never be cooked at the same time.

It makes no sense.

 

It's a New York and a Filet.. There is no way I would cook them the same amount of time at the same thickness.

[milod]

A ribeye... medium rare; the more fat the better; Charcoal or gas grill with a bit of mesquite wood to add to the smoke. Add a bit of garlic salt, ideally rubbed in before it goes on the grill.

 

Around here we can get beef that's pretty much local although most ranching really is a matter of cow-calf operation rather than feedlot grain fattening.

 

Thing about the grain fattening is that some folks don't realize that in the old days there was enough natural "grain" that it pretty much wasn't needed. The bigger marketplace is a bit harder on rangeland to meet market needs, so that's changed things quite a bit - along with different breeds, etc., etc., and marketplace perceived needs.

 

Funny thing, too... The way to make a good steak of your choice taste even better is a bit of back and shoulder work in decent weather conditions - so you're a bit stiff, plenty tired, your hydration drink of choice seems to disappear without filling the tummy and smelling the steak adds to the appetite.

 

m

[Californiaman]

All about steak...

 

What's your favorite cut? Doneness? Seasonings? Any tips you're willing to share about cooking the perfect steak?

 

 

I like to buy Porterhouse - two steaks in one. I take out the bone and my wife gets the filet and I get the strip. For seasoning:

garlic powder, salt, pepper, and ground mustard.

 

 

Nice.

One of my favorite cuts of beef.

I like Ribeye as well.

 

I like it medium rare, cooked over an open pit barbecue with red oak wood.

For seasoning, Santa Maria seasoning and black pepper and of course the smokey flavor of the oak wood.

When's dinner?

 

 

We couldn't fire up the Q today because of the high winds we're experiencing. So I did a third of a pork loin in the oven. 350 degrees for one and a half hours

It's seasoned with Santa Maria seasoning, Cajun seasoning, and Stubbs barbecue rub.

I also drizzled honey and tangerine juice over the top of it.

The gravy I just made up from the drippings is off the hook brown gravy. We'll be pouring it over our meat and potatoes any time now.

[surfpup]

... a third of a pork loin in the oven. 350 degrees for one and a half hours

It's seasoned with Santa Maria seasoning

 

Sounds delicious. Ima have to check out this Santa Maria seasoning Cali.Wonder if we can get it down here.

[quapman]

If we are talking the "perfect steak", then I feel compelled to add this.

For me, the perfect steak has been properly aged.

 

It's hard to find a butcher who ages beef correctly.

The big stores don't do it. They claim their beef is aged.

Cryovac aging and hanged aging are not the same.

I have seen flyers from big stores bragging their beef is aged 14 days.

Their only concern is getting it out the door and moving product.

 

I had a local butcher who aged his beef on the hook.

The legal limit here is 28 days on the hook.

 

Find yourself a butcher who actually butchers the animal himself.

Many butchers simply buy cuts in cryovac packs and then cut that into steaks. Not the same at all. Not a real butcher. Any chimp can cut a roast into steaks.

 

Find a butcher who gets the entire animal, hangs it, and then butchers it.

That is a real butcher. And a real butcher knows how to age it properly.

 

Real butchers are a dying breed.

 

And for me, the perfect steak comes from a real butcher.

And the reason for that is,, only a real butcher knows how to properly age and animal.

[milod]

Quap...

 

Problem is that on North America's Northern Plains, Canadian or "American," populations and reputations are such that one might trust that local butcher shop and the quality of our local ranchers and the guy who might feed that steer or market heifer up to a choice or even "prime" if we're willing to pay the premium.

 

I'm cynical enough that I don't feel the same about apparently similar shops in areas of higher population density on our continent or elsewhere.

 

m

[quapman]

Quap...

 

Problem is that on North America's Northern Plains, Canadian or "American," populations and reputations are such that one might trust that local butcher shop and the quality of our local ranchers and the guy who might feed that steer or market heifer up to a choice or even "prime" if we're willing to pay the premium.

 

I'm cynical enough that I don't feel the same about apparently similar shops in areas of higher population density on our continent or elsewhere.

 

m

 

 

Wow,, M,, you use so many words to say so little sometime I wonder if you are just trying to impress..lol.

 

But if I understand you correctly, then you are simply saying that to have a quality aged beef, you will pay a premium?

And yes of course I agree. My local butcher's cost far exceeded the big stores. I was ok with paying that premium for that quality.

 

As far as the rancher who fed the steer? I nor he, have any control over that so that part is a total crap shoot.

But, as long as that steer is properly hung and aged, that can add to the quality. Mad cow aside of course.. lol.

 

Your point of higher population density is well taken. My butcher was in a small town where his product would not move as fast as in a big city. So that is a problem.

 

That could be overcome though if the processing of it were to collaborate and decide that aging was in fact a benefit and there could be large storage to allow for such proper aging.

 

So your point is taken.

 

I suggest you find a small town butcher who is still doing it old school.

 

As I said,, a real butcher, is a dying breed.

[milod]

Actually around here you can pretty much know everything about the beef from its genetics and diet up to the cutting and packaging if you get the whole critter.

 

It just costs a bit more in some ways and not so much in others.

 

m

[Izzy]

I feel really guilty eating meat, but beef is my favorite next to raw fish. Never pork. I feel too close to pigs. We are too alike, I think.

 

I make sure that the meat I eat comes from ethically treated cows and chikens as per the rating scale on the whole foods animal wellfare rating sticker.

 

I only eat ground beef. I can't eat steak anymore. I tried not long ago and I can't chew it. My jaw aches, I mean ACHES after a few bites, and my tummy just isn't...happy.

 

I don't judge you steak eaters, heck I sort of envy you, though knowing steak is supposeed to hang from a hook for days makes me wonder wft?

 

I am lucky I love beans because that's where I get my iron.

[badbluesplayer]

A little sweet vermouth on a steak is good, with whatever spices you like. Slap a little on there right before you grill it.

[ZenKen]

You guys eat animals? Barbarians! B)

[surfpup]

You guys eat animals? Barbarians! B)

 

Only the dead ones.

[Pin]

Sirloin for me.

 

T-bone was my favourite but tends to be too much for me now. At one time, Porterhouse was a common cut over here but never see it now.

 

All the supermarket stuff is pre-packaged and tends to be either rib-eye (the worst in my opinion), sirloin, rump or fillet cuts.

 

You can still get other cuts from good butchers but not many of those left in many parts of London.

[krock]

I like a nice tenderloin steak served medium rare with either a roquefort or peppercorn sauce mmmmmm

[ZenKen]

You're not the least bit concerned that you might be eating your dearly departed Aunt Ester?

[Pin]

You're not the least bit concerned that you might be eating your dearly departed Aunt Ester?

 

She was always a tasty bit of stuff...