Jon

I'm referring to steak. I'm sure a lot of you are like me. In the kitchen we can't do much more than make eggs, toast, mac and cheese (from the box) and anything that requires real instructions or creativity. We like our food basic, tasty, and fast.

But then comes something I don't let anyone fuck with... Cooking my steak.

I am a true steak connoisseur. I love the stuff. Can eat a 42oz steak sometimes (depends on Adderall intake of course lol).

So now that Summer is pretty much here, the BBQ is going to be one of my old summertime pals to come back and be my source of nutrition for the next 2-3 months to come.

All you fellow red meat loving carnivores, summer is upon us, so lets start using cows and bison for what they were bred for... STEAK!

How do you like your steak?
Rare? Medium? Well done? Lil of both?
What's your favorite cut?
What's your choice in best steakhouse?
Which company produces the best beef for steak cuts and taste?
How often do you BBQ steaks in the summer?
What's your favorite rub recipe?
Dry rub or wet rub?

By dry or wet rub I'm not referring to jerking off...

I get so excited when I make what tastes like the greatest steak meal I've ever made, and super pissed when I get distracted and don't make it perfect.

All of you vegans, vegetarians and other weirdos who protest America's finest red meat, you can go screw yourselves and stay the hell out of commenting in this thread.

Save the cows. Eat a vegan.

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JamesH

The best steak I ever had was from Ruth's Chris steak house. It was a 12oz filet (with a 12oz lobster tail) and holy shit I was in heaven. I had it cooked medium rare, and all I had to do was move my knife back and forth and it cut right through it. I was still hungry, but that was okay. Greatest steak evar.

I also find that when I cook steaks myself, just a bit of salt and pepper does the trick.

Uzzz

mmm... me likes some nice filet mignon wrapped in bacon...medium rare so the knife cuts through like butter....

but remmeber kids....pick a steak the size of your first...thats all ya need.

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Jon

How do you like your steak?
Rare. The closer to live the better.

Rare? Medium? Well done? Lil of both?
Rare, and depending if I know the quality of the source of the meat, I'll get it medium-rare just to be sure.

What's your favorite cut?
Filet Mignon

What's your choice in best steakhouse?
Peter Luger in Brooklyn

Which company produces the best beef for steak cuts and taste?
Peter Luger for the flawless quality and Omaha Steaks for pretty damn good, and cheaper than Luger. Kosher butchers here also have amazing quality steaks, but its only in NY.

How often do you BBQ steaks in the summer?
If I have a steak, its going into the BBQ within 24 hours or less of purchase. No freezer steaks allowed in the summer.

What's your favorite rub recipe?
I'm still trying to figure it out.

Dry rub or wet rub?
Dry rub by far. Wet rub is better for chicken in my opinion. BBQ sauce should be banned from usage on all steaks. It kills the true flavor of the meat. Dry rubs just compliment or enhance it!

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Jon

That sounds pretty damn good. But a pretty large portion eh?

So which do you eat first? The steak or lobster? Or do they compliment eachother, because I've found over the years that certain foods people usually mix with a steak can totally kill the real steak flavors. Also surprisingly enough many beers will ruin it too.

I'm not such a big fan of Lobster usually, more of a King Crab fan myself, but if a quality steakhouse serves it, I trust the quality is superb.

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mediastar100

just had one Jon - quick and simple.

Rare, sirloin - tasty burger! (or should that be steak!)

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LazyHippy

Fillet, rare please! and I mean bloody... why is it so many restaurants over-cook steak

Not heard of the rubbing malarky (more likely due to my lack of culinary expertises than cross-atlantic translation)... give me just a bit of garlic, loads of black pepper... mmmm.

Which company...? Local butcher... locally farmed meat. (Other than the supermarkets I've never really noticed meat branded by a company here.)

Fuck, this is making me hungry!

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SEOlson203

this reminds me of one of my biggest pet peeves when i lived in the states, i havent had to deal with it much down here in CR because the beef isnt very good. A1 sauce. if you have to dip your steak in anything, you didnt cook it right. it drives me crazy. if you are going to use A1 like its ketchup then why not just grill up some squirrel or racoon???

my personal favorite is venison steak, medium rare- rare depending on the kill date. and where the deer was shot. if its a one shot instant kill then rare, but if it ran at all, the adrenaline kinda ruins the taste of the meat and you need to cook it more to disguise the gamey-ness

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JamesH

I was worried about messing up the flavor as well, so I just ate the steak first

I'm not quite sure they compliment each other that well. It was my first time eating lobster. It was pretty good, however the steak spanked it. And yea, it's one of the nicest steakhouses in the state, so I trusted them on that lobster.

Jon

Ah I just remembered... I had a Kobe steak cut about two years ago that was cooked/seared more like it to absolute perfection. Also cost me a lot more than Peter Luger would have. But well worth it. Trouble is, I've had Kobe steaks and burgers since then, but none of them even compared.

I think certain meals are like crack. You have it once. You fall in love with what it does to you and how it makes you feel, and you spend the rest of your life trying to get that first high/taste but will likely never do so.

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chatmasta

Having a lobster tonight. Fuck I love lobster.

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BigWill

Anyone been eating wagyu beef? I'm addicted, too bad there's no where to get it local.


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Someone

Medium Bone-in Rib Eye at Lou & Mickey's in downtown San Diego... mmm

Pheelix

I usually BBQ marinated pork steaks or spare ribs, but I have my beef steak, too every once in a while. But for me BBQ season ends in mid-December and begins in mid-January. I like by pork steak close to char coal and my beef steak medium. I also hold the firm belief that people who put vegetables on a BBQ deserve eternal hellfire as this is blasphemy of the highest order. Same goes for electric grills or aluminium foil on the grill. Chicken, turkey and sausages are counted as half-vegetable. You are only allowed to eat them if you don't have access to real meat. I usually have my pork steaks and spare ribs with salsa sauce and my beef steaks without any condiments, only salt and pepper.
Sometimes I BBQ my own home-made double-Whoppers with cheese and bacon and BBQ-sauce.

Every night I thank the man who invented fire.
These are simple rules, but they serve me well.

Cut

I have to agree with Ruth's Chris steak house, I had a 16 oz New York Strip best steak I ever had. Damn that's a big lobster tail.

But anyways I went to this steak house in orlando call Charley's. I got a 20oz Filet ($55) I really didn't like the taste at all. I felt like I was eating hickory chips. That flavor killed an awesome cut of meat. I mean the marble was great I picked the steak out and when you cut into it well you really didn't have to cut it.

Next time i'll go to Ruth's for my filet.

stack paper

I enjoy Fillets (Costco actually sells a VERY good fillet, reasonably priced. Comes wrapped in bacon.. but I always just take the bacon off, cook it seperately and add to the salad ;P) cooked rare - medium rare. Always a dry rub.. and I've grown to love McCormick Product Detail - Grill Mates® Montreal Steak Seasoning. Stuff is incredible on EVERYTHING.

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Rage9

Rare? Medium? Well done? Lil of both?
Medium, I acutally use to be one of those 'well done' people.

What's your favorite cut?
A nice bone out rib eye.

What's your choice in best steakhouse?
Either this place called Harbor Side in town or The Prime Quarter.

Which company produces the best beef for steak cuts and taste?
Omaha Steaks: Steak, Seafood and More
And no, I don't think you can beat them. So tender its fucking crazy!

How often do you BBQ steaks in the summer?
Quite a bit/whenever I can.

What's your favorite rub recipe?
Salt, pepper, and KC Masterpiece bbq seasoning. I haven't go to experiment too much with rubs.

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Rage9

Actually I just say, "fuck the A1, give me the ketchup."

Yes I am one of those ketchup freaks. People think I 'ruin' my steak with ketchup and I think they 'ruin' a steak with A1.

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stack paper

I used them for a very long time. A+

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nickclarson

My all time favorite when I am hungry is just running to the meat market and grabbing a nice ribeye and potato. I'll chop up some garlic finely and rub it on one side (then cook it medium rare), bake my potato and eat away! The fat on ribeye is amazing, melts in your mouth like butter... not all chewy and gross like other cuts.

engaged

Ruth's Chris is terrible, they are a joke. Too much butter to mask their pos meat.

Bobo's or Morton's or Mastro's do it well.

2 week+ dry aged, USDA prime, medium rare filet is best.

Chris R Motive

You know it! Nothing like a steak at lou and mickeys and then go watch the pads game

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lerchmo

Engaged your retarded.
Best steak I have had
Ruth's Chris in Salt Lake City utah, yeah they serve it in a plate of boiling butter. and yeah its a fucking great steak.
Chicago Ruth's Chris hasn't been as good from my experience and the one in Oregon has been lacking as well.
I don't like Morton's, to me its just too basic like... here is meat, here is potato.

My favorite way to eat steak is from brazilian steak houses like Texas de brasil, Fogo de chow... where dudes come around with different types of meat on a stick and cut off a slice. Amazing.

Also their is a place in Miami that Eduardo took me, an Argentinean steak house. Fucking amazing.

That being said I am on a Raw + Vegan diet this month and I just had a piece of "meat" made out of nuts, dates and sun dried tomatoes....fuck

alexb

Nothing compares to a good filet, but cut doesn't really matter much to me. It's all about the marinade and how you prepare it.

I like all my steaks medium well, and I get my meat from a local butcher shop. Nothing like fresh meat.

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engaged

well... are you kidding me? might as well be chewing on leather.

engaged

A good steak can standalone.

stack paper

Nobody wants to hear about your dogshit mystery biosteak, hippie.

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erect

What the fuck is wrong with all you people eating filets? What a terrible cut of meat that is. Almost as bad as a sirloin

Normally:
14-18 oz ribeye (no bone) cooked myself in my backyard. Pretty damn rare, just wipe the cows ass and put it on my plate! MR for the rest of my family.

If going out:
Butcher Shop ... 24oz prime rib cooked rare and blackend seasoning seared on the outsides.

To all you steak kiddies out there ... fat adds flavor. The reason the above tastes so good is due to the marbled patterns of the fat. Like a NY Strip you get 1 line and the rest is lean ... fuck that. Filets have 0 fat, what fun is that? I want fat in every bite.

Steak sauce never touches my meat. Just season with salt & pepper for the BY BBQ.

Yes, I'm pretty passionate about my beef.

nickycakes

OK. THIS IS HOW YOU PROPERLY COOK A STEAK.

Coat your steak in olive oil, sea salt, and pepper on both sides.

Preheat your oven to 450.
Put cast-iron or other all-metal pan on high heat.

Throw your steak(s) in the pan for 45 seconds on each side, then throw the entire pan with the steaks in the oven for 2.5 minutes on each side.

Perfect. Medium Rare.

Thread over.

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Big_D

I'm a big fan of Costco's meat department. Highest quality beef at amazing prices. I usually pick up NY Strips. I use Montreal Steak Seasoning usually. I also occasionally marinade the steaks in a Jamaican Jerk marinade for about 12 hours before cooking. Jamaican Jerk steak is amazing with a little pineapple-mango chutney.

I usually cook off all of the steak, and then the next evening I'll make Pepper Steak with the left overs. Chop up some green peppers, and onions. Let them saute in a tablespoon of olive oil in a pot. Add salt and black pepper. After the peppers and onions are almost cooked to your liking, add about two cloves of minced garlic. Thinly slice the steak and add it to the pot with about two tablespoons of soy sauce. Stir really well then add about 2-3 cups of beef broth. Let everything simmer on low for about 15-20 minutes. Now use a thickening agent to make the pepper steak thicker in consistency. This goes great on rice!

alexb

So where does the charcoal and lighter fluid go?

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MyOwnDemon

Rare as hell. Throw it on the grill for 45 seconds on each side, it's done. As for the cut, it doesn't really matter to me as long as it's tender. Some people can't believe I eat it as rare/raw as I do, but I've never gotten sick from it. I love me some red meat.

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erect

Steak without charcoal ... you should donate your viking horns to a real man.

stack paper

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LotsOfZeros

How do you like your steak? Rare? Medium? Well done? Lil of both?
depends on the cut but usually rare to medium rare

What's your favorite cut?
Porterhouse FTW!

What's your choice in best steakhouse?
N9NE

Which company produces the best beef for steak cuts and taste?
Believe it or not, you can get some great beef at Costco

How often do you BBQ steaks in the summer?
Twice a week if I am home

What's your favorite rub recipe?
I use a marinade on ribeyes and strips, I use red wine, olive oil, a bit of soy and some other stuff - the best out of the bottle I have ever had is Chaka but you can't get that where I live now.

If you're in Cali, go get some of this stuff and soak a tri-tip in it - kick ass!

Dry rub or wet rub?
Wet marinade

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int_josh5

I like steak, but I like it medium well or well done. Do you realize you can get intestinal parasites by eating undercooked steaks? Same goes for raw suchi. Just google "parasites in undercooked beef" or something if you don't believe me.

And burgers ONLY well done, because not only you can get parasites, but also E.Coli.

Pork ONLY well done - it's one of the more dangerous meats out there in terms of parasites, etc.

circa

Filet mignon cooked medium rare

LotsOfZeros

Awesome, we got a bunch of these down here in Dallas

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sloop

To me, steak and BBQ are two different things. You don't BBQ steaks, you grill steaks.

Steaks you grill to sear the outside. Throw a good piece of meat on a hot grill to sear it quick. Let it rest for 10 minutes then its ready to eat. Salt and pepper is all you need for seasoning. A nice cut of meat has all of the flavor you want built in, don't fawk it up with sauce and stuff.

BBQ is an art. Its for different cuts of meat like brisket and pretty much any pork/chicken. BBQ is low and slow - dry rub and wet rub. The rub and sauce help the flavor.

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erect

Give your balls to someone who will actually use them.

What's up with all the gay webmasters today? I thought it was sarcasm but now I'm starting to believe the link bombing

alexa7

Cakes, you're screwed on this one. Oven cooked might as well be fried in a skillet.

I like rib eyes the best because of the marbling. The fat is where it's at. I used to say the rarer the better, but the few ecoli incidences make me order medium in a restaurant and rare if I get the dead cow from a friend who fattens it himself.

Don't come to my house and ask for steak sauce or ketchup unless you're putting it on your spud.

Good bread is a must to sop up the juice after and then wash it all down with a Cabernet.

If you like the steak rare let it sit on the cabinet at home for a few hours to start it's trip on the grill at room temperature. Then hit the grill way hot to sear it fast.

Let's eat.

_poto_

best steaks I've ever had came from my grandparent's farm... fat ol grain fed dairy cows sent to the butcher... and a few steaks sent home with me... so tender and juicy... ahh, memories...

I like to grill em myself... something about cooking with fire... like my steaks nice and rare, gotta be bleeding when I cut into them... fucking hate it when I eat out and some asshole overcooks it...

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_poto_

there's stuff you can take to kill those parasite things...

btw, you can get intestinal parasites from salad too... lots of vegans are loaded with parasites from all the raw uncooked foods they eat...

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erect

Not waiting for a donation, I took matters into my own hands.

This guy probably eats people while they are alive. Now that's a real man. No girly oven cooked steaks tor King Leonidas.

int_josh5

LOL not wanting to have worms crawl in my stomach makes me gay?

Your IQ is like what... 70?

erect

Paranoia certainly doesn't make you a real man.

FYI: never order it well done in a restaurant or you'll be switching the worms out for dandruff, snot & semen

I highly doubt you'll run into a single person @ WF that has double digit IQ. If you do, let me know as I'm hanging out in the wrong place. You can see, I've got mad respect for all the pillow biting butt pirates hanging out here.

Mike

Porterhouse. Seared on both sides, barely warm inside. I likes my steak mooing.

Can't honestly say that I've had a steak at a steakhouse that was outstanding. Some okay ones, but mostly downright shitty. Outback is the worst. They cover their steaks in so much salty crap, you can't taste the meat.

Cooked over an open flame. Propane is okay, but charcoal is much preferred.

A1 is for girls (my wife loves it).

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alexb

You may want to learn to take a joke, or you won't last long on this forum. Everybody calls everybody gay here. It is, after all, a gay webmaster forum.

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stack paper

No, the fact that you have semen squiggling around in your stomach makes you gay. Homo.

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fm1234

I'm a big steak fan, but my best efforts towards making the perfect steak were destroyed a few years ago when I met my father-in-law. This man makes steak that is preposterously good -- like any serious griller his steak preparation starts at the store, when picking out the meat. His marination is a secret that even his wife doesn't know. For all I know he's pissing on the steaks before putting them on the fire, and the fact is the way they come out, if that turned out to be the case I think I'd still eat them.

I second the above recommendation for Omaha Steaks for good-not-great-but-great-for-the-price ribeyes. They also have some amazing 4oz beef franks that grill up well, and their chicken & vegetable skewers are decent.

Moving away from the traditional steak, you might consider having a look at Exotic Meats They have some great stuff; some of the prices are over the top but the quality is very good from my experience. I served reindeer at Christmas a couple of years ago

I'm also very fond of alligator and rattlesnake, both of which are underrated meats due to the redneck factor.


Frank