Steak Connoisseur

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Jon

Jon

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Jun 21, 2006
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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.
 


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.
 
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.
 
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!
 
JamesH said:
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.
Click to expand...

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.
 
just had one Jon - quick and simple.

Rare, sirloin - tasty burger! (or should that be steak!)
 
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!
 
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
 
Jon said:
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.
Click to expand...

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.
 
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.
 
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.
 
JamesH said:
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.
Click to expand...

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

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.
 
SEOlson203 said:
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
Click to expand...

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.
 
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.
 
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