Steak
Options
missiontofitness
Posts: 4,074 Member
I just ate the best steak I've had in a while. Marinated in an herb/garlic sauce, and cooked rare.
I'm pretty sure I just heard my stomach growl "thank you", because it's sick of turkey and chicken.
You're welcome, stomach. You're welcome.
Tell me how you like your steak. I need more ideas!
I'm pretty sure I just heard my stomach growl "thank you", because it's sick of turkey and chicken.
You're welcome, stomach. You're welcome.
Tell me how you like your steak. I need more ideas!
0
Replies
-
I'm salt, pepper, and garlic girl when it comes to my steak.. simple but delicious. I made my husband put some on the grill yesterday.0
-
I'm salt, pepper, and garlic girl when it comes to my steak.. simple but delicious. I made my husband put some on the grill yesterday.
Good man! That actually sounds good; do you put the cloves into the steak, or mince it onto the meat?0 -
A big sirloin with a little Worcestershire, pepper, and cooked to medium over mesquite.0
-
A Filet served black and blue, a side of goose fat potatoes and creamed spinach, and a damn good bottle of Pinot or Cabernet.0
-
Im a big fan of steak stir-fry with all sorts of greens, maybe some garlic, peppers, broccoli, leeks, fiddleheads, carrots, spinach
or just plain old toss it on the bbq and eat directly off the fire
I just love steak.0 -
A Filet served black and blue, a side of goose fat potatoes and creamed spinach, and a damn good bottle of Pinot or Cabernet.
0 -
I like steak almost any way you can cook it, as long as it isn't overcooked. There has to be at least a bit of pink, even in a stir fry. My favorite is a simple grilled New York strip. If I can't grill, it goes under a really hot broiler.0
-
Filet, strip, or ribeye with garlic salt and pepper, seared in butter, then roasted in the oven for a few minutes.
A lot of my money goes to red meat.0 -
A Filet served black and blue, a side of goose fat potatoes and creamed spinach, and a damn good bottle of Pinot or Cabernet.
0 -
Filet, strip, or ribeye with garlic salt and pepper, seared in butter, then roasted in the oven for a few minutes.
A lot of my money goes to red meat.
Do you get it from a butcher?
Every time I have butcher meat, it always puts the supermarket stuff to shame.
Also..you should add prime rib to that list.0 -
I'm salt, pepper, and garlic girl when it comes to my steak.. simple but delicious. I made my husband put some on the grill yesterday.
Good man! That actually sounds good; do you put the cloves into the steak, or mince it onto the meat?
I'm lazy and do the cloves in the steak, I'm too lazy to mince lol0 -
Filet, strip, or ribeye with garlic salt and pepper, seared in butter, then roasted in the oven for a few minutes.
A lot of my money goes to red meat.
Do you get it from a butcher?
Every time I have butcher meat, it always puts the supermarket stuff to shame.
Also..you should add prime rib to that list.
I should. Now I have to find one around here.0 -
Filet mignon au poivre medium rare.
Ribeye with kosher salt/pepper medium rare.0 -
Filet-Mignon marinated overnight in Lea & Perrins and cooked to a barely medium rare.0
-
A well marbled New York is my cut of choice. Garlic oil, with a house blend of spices which vary, but almost always include crushed dry rosemary, sea salt, fresh cracked black pepper and onion powder. Cooked to medium rare and finished under the broiler with blue cheese and sauteed mushrooms. Wash it down with a tasty Barolo, and I'm a happy man.0
-
A well marbled New York is my cut of choice. Garlic oil, with a house blend of spices which vary, but almost always include crushed dry rosemary, sea salt, fresh cracked black pepper and onion powder. Cooked to medium rare and finished under the broiler with blue cheese and sauteed mushrooms. Wash it down with a tasty Barolo, and I'm a happy man.
So you don't like Brunello?0 -
Filet Mignon all the way - the only way to improve a good steak is to wrap it in bacon. Mushroom sauce, and mmm mmm mmm0
-
Blue rare, filet only, topped with goat cheese and red wine reduction. I ate that weekly when I bartended at a steakhouse. Good thing it was a physical job....0
-
I adore a medium rare Porterhouse, T-bone, or Ribeye seasoned lightly with fresh ground black peppercorns, Lawrey's season salt & garlic powder. We like to grill them over an oak wood fire along with some red onions. Add some sautéed mushrooms, a baked potato topped with real butter and sour cream, plus a glass (or 2,3, etc) of white Merlot with frozen raspberries to wash it all down, and I'm in Nirvana.0
-
Top Sirloin or Tenderloin are my two go to steaks (Tenderloin for more special occassions)
BBQ at 250 until lightly browned on bottom
Flip over add 1 tbsp of Bulls eye Guiness BBQ sauce, 1/2 tsp Montreal Steak Spices
Cook until lightly browned on bottom
Flip over add 1 tbsp of Bulls eye Guiness BBQ sauce, 1/2 tsp Montreal Steak Spices to other side
Cook until desired style - Medium rare is the staple in my house.
Enjoy!0
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 391.9K Introduce Yourself
- 43.5K Getting Started
- 259.8K Health and Weight Loss
- 175.7K Food and Nutrition
- 47.3K Recipes
- 232.3K Fitness and Exercise
- 397 Sleep, Mindfulness and Overall Wellness
- 6.4K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 152.8K Motivation and Support
- 7.9K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.3K MyFitnessPal Information
- 23 News and Announcements
- 975 Feature Suggestions and Ideas
- 2.3K MyFitnessPal Tech Support Questions