Thread: The steak thread

I didnt see one these yet. And dogfishs mustard thread got kinda derailed, sorry man. Here is the steak thead. What kinds do you like, how do you season/marinate/cook them? steak sauce?


My fav, that i can sometims afford, is the ribeye. I put salt,pepper,garlic,onion powder, steak seasoning- (which i think is black pepper,cayanne pepper, and another thing or two inthere) and worcsetire (how the bloody hell do you spell that). Oh, and a touch of oil.

Cook it enough, but still floppy, juicy and pink onthe inside.

I also like them just plain- NO STEAK SAUCE for this guy!!!

I've used a ton of different "rubs" on steaks.

Some of the best commercial ones are Texas Land & Cattle seasoning, and Head Country seasoning. Although I don't know how prevalent those are outside of this area.

Also, just Morton's Montreal seasoning is just superb.

Another favorite is Steven Raichlen's steak rub: http://store.grilling4all.com/sm8096.html

But, a lot of times I just go with some freshly cracked pepper, and some Kosher salt (don't use table salt) mixed with some garlic salt. Simple, easy, and delicious.

Sear it at a high temp and serve it medium rare and you can't go wrong.

Ribeye, rubbed with a little EVOO, salt, pepper and garlic powder. Let sit til room temp.
The best way to cook them is on a hot charcoal Weber to a medium rare perfection smothered with sauteed mushrooms and onions.
No steak sauce.

Also.
A New York Strip, blackened seasoned, seared on a cast iron griddle (on the grill) . Cooked and eaten just like the ribeye.

Yummy....

Originally Posted by turftoad

Ribeye, rubbed with a little EVOO, salt, pepper and garlic powder. Let sit til room temp.
The best way to cook them is on a hot charcoal Weber to a medium rare perfection smothered with sauteed mushrooms and onions.
No steak sauce.

Also.
A New York Strip, blackened seasoned, seared on a cast iron griddle (on the grill) . Cooked and eaten just like the ribeye.

Yummy....

Almost. The best way to cook them is on a Big Green Egg over super-hot lump charcoal, but a hot Weber is a close second.

I am salivating.

mmmmmm..... I really like the bacon wrap filets, problem is they are usually so small i could eat like 4, but it costs so much.


i will have to check out some of those seasonings...

does anyone else here use worchestire sauce besides me? If not you absolutley have too try it. Dont drench the steak, just poke some fork holes in it, get is a lil wet. Cook it, then flip the steak and repeat. And once that side is done give it a quick splash- just a few drops- to re moisten and flavor that first cooked side.

I love Prime rib, Fillet's and Rib Eyes. But A Tuna steak is up there with them as well.

Nut likes Boxer, a nice juicy Beagle,and the ultimate.....at Standard Size Poodle.

A good strip steak on the grill.

Originally Posted by Bronco9798

A good strip steak on the grill.

did you do curls and crunchies today?

Originally Posted by cswil

did you do curls and crunchies today?

No, not today. Day off today. My workout have gone to crap the last few months.

"Also, just Morton's Montreal seasoning is just superb." Thats what I use. I let my steaks get to room temp. before searing'em for a minute on each side, then I cook'em to preference. I like mine med-rare..

I like what most of you wouldn't enjoy. Unseasoned filet mignon cooked medium-well with A1 sauce.
By the way rare beef is bloody and gross. Eck!

Anyone like tubesteak?

Originally Posted by CrazyHorse

I like what most of you wouldn't enjoy. Unseasoned filet mignon cooked medium-well with A1 sauce.
By the way rare beef is bloody and gross. Eck!

Anyone like tubesteak?

Medium well is how I roll as well.

Originally Posted by CrazyHorse

I like what most of you wouldn't enjoy. Unseasoned filet mignon cooked medium-well with A1 sauce.
By the way rare beef is bloody and gross. Eck!

Anyone like tubesteak?

Contrary to poplur opinion, that is not blood. Yes, it's red, but it's virtually all water.

The longer you cook it, the less flavor it has.