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Posts: 4,059 Member
edited February 24 in Food and Nutrition
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!

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  • Posts: 110
    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.
  • Posts: 4,059 Member
    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?
  • Posts: 8,646 Member
    A big sirloin with a little Worcestershire, pepper, and cooked to medium over mesquite.
  • Posts: 4,899 Member
    A Filet served black and blue, a side of goose fat potatoes and creamed spinach, and a damn good bottle of Pinot or Cabernet.
  • Posts: 735 Member
    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.
  • Posts: 4,059 Member
    A Filet served black and blue, a side of goose fat potatoes and creamed spinach, and a damn good bottle of Pinot or Cabernet.

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  • Posts: 3,731 Member
    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.
  • Posts: 3,473 Member
    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.
  • Posts: 2,037 Member
    A Filet served black and blue, a side of goose fat potatoes and creamed spinach, and a damn good bottle of Pinot or Cabernet.

    7fb63f35-0a0c-4c45-b5a4-c7ef3d6342bc_zpsd6da092e.jpg
  • Posts: 4,059 Member
    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.
  • Posts: 110
    show previous quotes

    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 lol
  • Posts: 3,473 Member
    show previous quotes

    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.
  • Posts: 2,137 Member
    Filet mignon au poivre medium rare.

    Ribeye with kosher salt/pepper medium rare.
  • Posts: 14,121 Member
    Filet-Mignon marinated overnight in Lea & Perrins and cooked to a barely medium rare.
  • Posts: 1,456 Member
    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.
  • Posts: 4,899 Member
    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?
  • Posts: 19,176 Member
    Filet Mignon all the way - the only way to improve a good steak is to wrap it in bacon. Mushroom sauce, and mmm mmm mmm
  • Posts: 3,979 Member
    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....
  • Posts: 124 Member
    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. :love:
  • Posts: 1,951 Member
    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!
  • Posts: 1,120 Member
    I usually end up cutting mine up into little cubes, pan frying it (with butter) with some peppers, onions, and zucchini that I had marinating in Italian dressing the night before.

    Usually do about 10oz. of steak and an *kitten* load of veggies. SUPER filling.
  • Posts: 9,003 Member
    Rib eye, rare. Salt and pepper.
  • Posts: 2,019 Member
    T-bone, medium, with a dry rub of Montreal Steak Seasoning.

    http://www.chow.com/recipes/10590-montreal-steak-seasoning
  • Posts: 25 Member
    Ribeye, kosher salt, pepper, and a dash of garlic herb seasoning. Hard sear to both sides, little pat of butter melted on it, and done. I like it basically raw in the center.

    KC Strip is my second choice, and sirloin the third.

    I love steak with a selection from the olive bar at the grocery store and some fresh bread to sop up the steak juices and delicious oil from the olives. Haven't done that in ages, though.
  • Posts: 1,390 Member
    A thick ribeye (4-6" thick), grilled medium-rare, with the thinnest shavings of a blue cheese like Gorgonzola or Roquefort on the top, and then sliced up. If the cheese is thick it goes all greasy and slimey instead of bubbly and crispy and salty..
  • Posts: 2 Member
    Marinade: 1 part olive oil, 1/2 part soy sauce, 1/2 part lemon juice, garlic.

    Marinate at least 6 hours. Pat dry and pepper heavily before grilling to NO MORE THAN medium rare.

    This marinade is also fantastic for chicken. (Haven't tried it with fish, though I suppose it would be good, but you wouldn't let it sit for so long.)

    ...Beef. The other white meat.
  • Posts: 4,059 Member
    Marinade: 1 part olive oil, 1/2 part soy sauce, 1/2 part lemon juice, garlic.

    Marinate at least 6 hours. Pat dry and pepper heavily before grilling to NO MORE THAN medium rare.

    This marinade is also fantastic for chicken. (Haven't tried it with fish, though I suppose it would be good, but you wouldn't let it sit for so long.)

    ...Beef. The other white meat.

    That sounds awesome!
    I make a marinade with a mix of lower sodium soy sauce, a little sugar, and sesame seeds. It's the bomb.
  • Posts: 3,024 Member
    I like mine med-med well, depending on the cut with minimal seasoning.

    AND YES I LOVE A-1 AND I WILL EAT IT WITH MY STEAK.
  • Posts: 6,076 Member
    I like to marinate my steaks in Guinness and cook them medium/rare...
  • Posts: 4,059 Member
    I like to marinate my steaks in Guinness and cook them medium/rare...

    It's times like these I wished I liked Guinness.
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