Steak - your favorite cut and...........

prepared in what manner?



You bastids have absolutely been killing me with these food topics lately!

So I have to ask what is YOUR favorite cut and preferance in how it prepared.....grill, pan, oven......WHAT!?!?!

Please include your favorite recipes, ie. sauces, dry rubs, marinades, etc....



Why? Why not!

Just yesterday a few coworkers and myself went to a local Latin Steakhouse for lunch, in Garfield, NJ.
Let me tell y'all something, if you like a flavorful steak that is absolutely to die for, you gotta give Christian's Steakhouse a try, more specifically, their Churrasco (skirt steak) platter. Then if you're hungry they have a larger order of skirt steak with a sausage link and fried egg on top of the steak....Can you say Mmmmmmmm.


Discuss!

 

.Filet prepped with smack your momma rub or D.L. Jardines rub.Cooked rare and seared pittsburgh style.

 

Ribeye. Salt, pepper, olive oil. That's it...

 

1.5 inches thick on a smoking hot hot hot grill. 3 minutes on each side.

 

That's it all right. Rare.

 

I actually prefer a NY cut. Not as tender as a Ribeye but I think the flavor is better.

No marinade, no rub, no stupid dunking it in sauces. Just the beef please. A little salt, a little pepper, and a LITTLE olive oil to help sear the outside quickly.

I can't understand why people will take the time to prepare a nice cut of beef, and then drown it in some sauce of other crap.

 

I go back and forth between grill and skillet/oven techniques. Really depends in the number of steaks.

I prefer a porterhouse, ribeye for me, fillet for the wife. Medium rate at most.

 

3/4" well-marbled angus t-bone. Stab with a fork ~100 times each side. LIGHTLY dribble on some worcestershire. A couple of shakes of garlic salt. Barely threaten it with black pepper. Grill on lowish heat til med rare. :up:

 

I like taking a nice rump roast, getting the grill up to about 500 degrees, and tossing that big slab o' cow in there. Drop the temp to 300 and let it grill for 6 minutes a side.

Then I bring it in, cut off the chunk I'm gonna eat, and cook the rest of it for another 20 minutes so Sarah can eat it.

She doesn't do quite so well with the raw moo as me.

 

Winner

 

T-Bone rare, punctured with a fork and covered with Lee & Perrins and fresh cracked peppercorns.

 

I would like to try an expresso crusted steak

 

Filet, medium rare. No bullshit rubs, no giving the cow coffee enemas, none of that fancy bullshit hype. Some salt and pepper and leave it the f@ck alone!

Unless you have some Bucks seasoning.

 

Rib-eye, marinaded in teryaki and with minced garlic clove for at least overnight; grilled over low heat and dunk into maridnade everytime you flip on the grill.

 

^ This, 6 times a week and twice on Sunday. The only way I've ordered a steak, and the only cut I order since I became aware of proper meat preperation, and not masking poor cooking and shit meat with A1 and spices.

 

Dry aged Prime Porterhouse seared and then broiled, fresh cracked sea salt and black pepper.

rare-medium rare.

 

Japanese Special steak- do not Know the name of it

They feed cows ex amount of BEER every day and give them Massages, this introduces more small fat lines through the meat making it BLOODY YUMMY

TRUE STORY


O and Med/well done Lots of Cracked Pepper

 

Yeap, and the leather that Kushitani uses is the by product of those cows.

 

Porterhouse or Delmonico, lightly seasoned and grilled medium rare.

 

Kobe beef