How do you like your steak?
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From: California
Yeah, I love texus cuts, More on the fatty side. New York is a good blend.
The steak above, I used salt, fresh ground pepper, olive oil, a bit of chilli powder, and minced garlic.
cthree- I've incorporated dijun(however you spell it) mustard but never tried the mustard seed powder... Sounds interesting.
The steak above, I used salt, fresh ground pepper, olive oil, a bit of chilli powder, and minced garlic.
cthree- I've incorporated dijun(however you spell it) mustard but never tried the mustard seed powder... Sounds interesting.
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From: New York
I like it rare....rare-black and blue if its a fine steakhouse. I has a 26oz ribeye last friday, and all that was left was the bone. Death to vegetarians!!! 
However, unlike most of you, I would never commit such a travesty by taking a good steak (filet, porterhouse, ribeye, etc) and marinade it. Salt, a bit of pepper and thats it. You dont want to kill the flavor of the beef. Flank, skirt etc are for marinating
However, its a matter of preference.
However, unlike most of you, I would never commit such a travesty by taking a good steak (filet, porterhouse, ribeye, etc) and marinade it. Salt, a bit of pepper and thats it. You dont want to kill the flavor of the beef. Flank, skirt etc are for marinating
However, its a matter of preference.
Joined: Sep 2004
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From: Mentor, OH
All I want on my steak is more steak. I have a nice Weber grill. I crank all the burners on high until the grill is just shy of 1000 degrees and the ss grates are starting to glow. I then put the steak down on it for 10 sec, turn 90 degrees, 10 sec, flip, 10 sec, turn 90 degrees, wait 10 sec, and then, it's on my plate.
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Joined: Mar 2002
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From: LA, CA - Durham, NC
Do any of you guys get the Allen Brothers catalog? Every time I get one in the mail I start craving steak. Their meat photography is good.. their prices aren't.
http://www.allenbrothers.com
http://www.allenbrothers.com
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From: Yorba Linda, CA
Flank steak should be cooked rare; virtually every other steak should be medium-rare.
I was at the hibachi in a local Japanese restaurant many years ago and ordered a New York steak. When the chef arrived he asked how I wanted my steak cooked. I replied that I didn't realize that there was more than one way to cook a steak. He said, "medium-rare". That's a well-trained chef.
I was at the hibachi in a local Japanese restaurant many years ago and ordered a New York steak. When the chef arrived he asked how I wanted my steak cooked. I replied that I didn't realize that there was more than one way to cook a steak. He said, "medium-rare". That's a well-trained chef.
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From: Honolulu/Kona,HI
Hmmmm. Rare for me! Ribeyes are great especially on the grill. I like Tri-tips as well.
For just pan frying, I just use oil, garlic salt, fresh black pepper, and towards the end, glaze it with a little soy sauce!
For the grill, just oil it down and use some rock salt, no pepper!
For just pan frying, I just use oil, garlic salt, fresh black pepper, and towards the end, glaze it with a little soy sauce!
For the grill, just oil it down and use some rock salt, no pepper!
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Originally Posted by magician,Dec 15 2006, 02:28 AM
Flank steak should be cooked rare; virtually every other steak should be medium-rare.
I was at the hibachi in a local Japanese restaurant many years ago and ordered a New York steak. When the chef arrived he asked how I wanted my steak cooked. I replied that I didn't realize that there was more than one way to cook a steak. He said, "medium-rare". That's a well-trained chef.
I was at the hibachi in a local Japanese restaurant many years ago and ordered a New York steak. When the chef arrived he asked how I wanted my steak cooked. I replied that I didn't realize that there was more than one way to cook a steak. He said, "medium-rare". That's a well-trained chef.
