Let's Talk Steaks

AglaeaC

The thread on eating in restaurants led to some interesting contributions on steaks, so let's talk steak.

What cut(s) is(are) your preference?
How do you prepare it usually?
How do you prepare for just a few people versus for a bunch?
Do you prefer the oven or a Dutch oven like Le Creuset on the stovetop?
Do you marinate?
Other tips and comments?
Or merely want to declare your steak love?

I'm particularly interested in the more affordable cuts that can be taken to new heights in recipes such as bœuf bourguignon!

ETA
Should this be in recipes? Might have had a brain fart, sorry.

healthygreek

I prefer cowboy steaks (ribeye) and I remove it from the fridge at least 30 minutes before grilling. Dry it. Rub with olive oil and sprinkle with coarse sea salt, let it sit then grill on a hot cast iron grill on the stovetop. Yum.
I only do it for up to 4 people cause that's all I can handle.
If we grill outside, hubby does it but that's rare cause we live on the 48th floor of a high rise apt.
Medium rare of course!

GiveMeCoffee

I think it fits just fine in the Food section

One of my favorites Porterhouse preferably done in my cast iron skillet

AglaeaC

Oh, yes, photos are more than welcome! Yum!

Go_Mizzou99

#1 Ribeye on the grill - lightly smoked with a little hickory and mesquite
followed by:
#2 Prime Rib in the oven (or, if you prefer it's other name, rib roast)

Seasoning for both is very simple - salt, pepper, garlic powder

IMHO this cut of meat is the juiciest, most tender of all of the steaks.

If you demand a butter-based topping for the steak - make it the day before so the flavors have time to meld...think how day old chili tastes so much better than freshly made chili.

Porterhouse, sirloin, tenderloin, NY Strip, T-Bone, flank, skirt, etc. all have their virtues, but ribeye has all of them.

neanderthin

AglaeaC wrote: »

The thread on eating in restaurants led to some interesting contributions on steaks, so let's talk steak.


I'm particularly interested in the more affordable cuts that can be taken to new heights in recipes such as bœuf bourguignon!

ETA
Should this be in recipes? Might have had a brain fart, sorry.

This is more about cuts of beef rather than a steak cut. Anyway, in order of preference I like ribeye, porterhouse, striploin and tenderloin. I generally don't muck with these guys and use salt mostly and maybe some Montreal steak spice and a hot fry pan. Oh, and a good compound butter

dbmata

What's a steak?

As I mentioned in the other thread, I'm a big proponent and promoter of buying my steaks a good week to a few weeks before I want them, and then age them up. I prefer to buy in the bag, so to speak. Get a bagged primal and wet age it. However, I've been playing with a new method where I'll melt up some butter, rub the meat all over with it then dry age the meat in the bottom of the fridge.

Then from there, I like simple cook methods, and salt, pepper. Occasionally a nice red wine/butter/garlic mop. Or a maitre d'Hotel butter.

A nice 2-3" porterhouse is my jam, seared until internal temp is about 120F-130F. Max. Maybe less.

sophomorelove

My husband got a dear this year, so I am eating venison steaks often. I just rub them with salt and pepper and fry on the stovetop till medium-rare. Then rest a few minutes under Al foil. Maybe I'll get some ideas from this thread. I've never even heard of steak ageing.

dbmata

It's just like hanging your deer, ducks, goose, grouse for a week before processing.

cwolfman13

AglaeaC wrote: »

The thread on eating in restaurants led to some interesting contributions on steaks, so let's talk steak.

What cut(s) is(are) your preference?
How do you prepare it usually?
How do you prepare for just a few people versus for a bunch?
Do you prefer the oven or a Dutch oven like Le Creuset on the stovetop?
Do you marinate?
Other tips and comments?
Or merely want to declare your steak love?

I'm particularly interested in the more affordable cuts that can be taken to new heights in recipes such as bœuf bourguignon!

ETA
Should this be in recipes? Might have had a brain fart, sorry.

A good, well aged rib eye is my favorite. I just season with some coarse black pepper and grill.

For something like boeuf bourguignon I just use chuck...it is the best stewing meat.

Unknown

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FatFreeFrolicking

MrM27 wrote: »

I decided to eat the first my Omaha Steaks and tried something new.
This is Filet mignon with a mushroom marsala gravy, Yukon gold mashed potatoes, sautéed green beans and baked asparagus. I have to say it was really good. And not just because I made it.

Foodgasm. Did you make the mushroom marsala gravy from scratch? If yes, I need the recipe!

Athijade

My favorite cut is a ribeye. It is very forgiving when it comes to cooking due to the fat content in it. Which also means it has a lot of flavor! I prefer to cook mine in a hot skillet with butter to medium rare. I also love them grilled, but I can't have a grill in my apartment. I do not marinate or put anything but salt and pepper on it. I want my steak to taste like steak.

Unknown

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Icandoityayme

I love me some steak! Sirloin and ribeye are mostly what I eat though I do love a good t-bone. We have a smokeless grill we can use indoors and we don't season it at all. I don't like seasonings that cover the taste of the meat and I like mine medium rare.

randomtai

Ribeye, rare, salt and pepper. Anything else is too much to me.

jillmarie125

dbmata wrote: »

What's a steak?

As I mentioned in the other thread, I'm a big proponent and promoter of buying my steaks a good week to a few weeks before I want them, and then age them up. I prefer to buy in the bag, so to speak. Get a bagged primal and wet age it. However, I've been playing with a new method where I'll melt up some butter, rub the meat all over with it then dry age the meat in the bottom of the fridge.

Then from there, I like simple cook methods, and salt, pepper. Occasionally a nice red wine/butter/garlic mop. Or a maitre d'Hotel butter.

A nice 2-3" porterhouse is my jam, seared until internal temp is about 120F-130F. Max. Maybe less.

i read this twice. and my mouth watered both times!

AglaeaC

I love you people!

Joannah700

I do a filet mignon, marinate it in brown sugar and A1 sauce for a few hours, broil it. Serve it with a big dollop of butter on top.

It's...delicous.

DaveTimeKeeper

beautiful steak pictures guys you make be hungry!

I can afford beef of any kind right now, but at my house there are two great choices,

1 totally and utterly raw, raw enough to still hear the faint moo,

2 sprinkle garlic salt and smoke flavoring on it and just brown the outside for .5-1min in a really hot pan

I cook all the food for my family so I do know a lot of good ways to cook food, those are just my favorites

jacksonpt

Cuts, in this order: tenderloin, strip, porterhouse
Grilled... always grilled.
Generally only for myself, occasionally for a small group/family.
No marinade, only salt and pepper, maybe a little olive oil.

IMO, if a steak needs more than salt and pepper, it's either poorly prepared, poorly cut, or both.

MayTehSporksBeWithYou

My favorite cut is NY strip.

I take it out at least an hour before I cook it and sprinkle both sides with kosher salt and fresh cracked pepper. Then I either put it on a very hot grill (600ish degrees) briefly so the outside is browned and seared while the inside is still very rare or I brown both sides in a smoking hot cast iron skillet with butter.

For beef in recipes, like my steakhouse beef stew, I always use use London broil because it is lean but still tender. I also love to make garlic roast beef with it.

For this you just take a large cut of London broil, cut slits in it and stuff those with slices of fresh garlic, then apply kosher salt and fresh pepper to both sides. Allow to sit out for an hour so it reaches room temperature. Preheat the oven to 350. Then, briefly sear both sides in butter in a cast iron skillet and place the skillet in the oven until the internal temperature is 130 (for rare, higher if you want it more well done)

Acg67

Hanger steaks

MeanderingMammal

Rump, marinaded in olive oil, salt and cracked pepper.

Cast iron skillet and rare.

Only for myself as my partner is vegetarian.

dbmata

oh yeah, as mentioned above, you have to take it out and let it warm up first prior to cooking.

Anyone like making big roasts? Steaks are easy. Now a perfect standing rib roast is altogether a touch more challenging...

MayTehSporksBeWithYou

dbmata wrote: »

oh yeah, as mentioned above, you have to take it out and let it warm up first prior to cooking.

Anyone like making big roasts? Steaks are easy. Now a perfect standing rib roast is altogether a touch more challenging...

I don't do big roasts mostly because of the potential for having a lot of leftovers of fatty beef since we're not a big family. The lower fat content is why I prefer making smaller amounts of roast beef out of top round roast (mostly sold as London broil).

When I do occasionally want a fatty cut of beef, I'll have a steak

Although I have been known to make a great prime rib for big family gatherings.

FunkyTobias

Acg67 wrote: »

Hanger steaks

Ding, ding, ding!!!



^^Hanger steak with roasted fingerlings, brussels, and sauce Robert^^

blueakama

I like a small tbone steak. I don't know why, I think it's because i don't have them very often. I say small because I struggle to eat a big one. I like it grilled with garlic butter.

karlsantiago

i like any steak and i get the best cut i can get for a budget, most of the time there are good deals at my local store. skillet fry very light oil for me, no marinade cook on the spot with some simple seasoning, matter of fact i had steak an hour ago lol

AglaeaC

jacksonpt wrote: »

Cuts, in this order: tenderloin, strip, porterhouse
Grilled... always grilled.
Generally only for myself, occasionally for a small group/family.
No marinade, only salt and pepper, maybe a little olive oil.

IMO, if a steak needs more than salt and pepper, it's either poorly prepared, poorly cut, or both.

Tenderloin is extra yum. How do you figure poor cutting affects the taste? Do you mean the original, larger piece, or a cut for an individual steak from the tenderloin not being perpendicular to its surface? Total meat noob here.

WinoGelato

I had steak last night for the first time in a long time! This one was a filet, on sale at the butcher, grilled just.shy of medium rare. I usually do salt, pepper and a little garlic powder but last night I tried a Cabela's steak rub which had coarse salt, pepper, granulated garlic and minced onion.

I also love a ribeye or especially a Saratoga Ribeye (all the marbling and flavor but trimmed and rolled in black peppercorns). I also like.a.flank steak sliced thin amd served with chimichurri sauce.