Steak Connoisseur
- Thread starter Jon
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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
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
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.
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.
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.
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.
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!
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!
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.
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
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
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.
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.
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.
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.
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
What's up with all the gay webmasters today? I thought it was sarcasm but now I'm starting to believe the link bombing
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