Steak Connoisseur

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Cakes, you're screwed on this one. Oven cooked might as well be fried in a skillet.

I like rib eyes the best because of the marbling. The fat is where it's at. I used to say the rarer the better, but the few ecoli incidences make me order medium in a restaurant and rare if I get the dead cow from a friend who fattens it himself.

Don't come to my house and ask for steak sauce or ketchup unless you're putting it on your spud.

Good bread is a must to sop up the juice after and then wash it all down with a Cabernet.

If you like the steak rare let it sit on the cabinet at home for a few hours to start it's trip on the grill at room temperature. Then hit the grill way hot to sear it fast.

Let's eat.
 


best steaks I've ever had came from my grandparent's farm... fat ol grain fed dairy cows sent to the butcher... and a few steaks sent home with me... so tender and juicy... ahh, memories...

I like to grill em myself... something about cooking with fire... like my steaks nice and rare, gotta be bleeding when I cut into them... fucking hate it when I eat out and some asshole overcooks it...
 
int_josh5 said:
Do you realize you can get intestinal parasites by eating undercooked steaks?
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there's stuff you can take to kill those parasite things...

btw, you can get intestinal parasites from salad too... lots of vegans are loaded with parasites from all the raw uncooked foods they eat...
 
Not waiting for a donation, I took matters into my own hands.

This guy probably eats people while they are alive. Now that's a real man. No girly oven cooked steaks tor King Leonidas.

real_man.png
 
int_josh5 said:
LOL not wanting to have worms crawl in my stomach makes me gay?

Your IQ is like what... 70?
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Paranoia certainly doesn't make you a real man.

FYI: never order it well done in a restaurant or you'll be switching the worms out for dandruff, snot & semen

I highly doubt you'll run into a single person @ WF that has double digit IQ. If you do, let me know as I'm hanging out in the wrong place. You can see, I've got mad respect for all the pillow biting butt pirates hanging out here.
 
Porterhouse. Seared on both sides, barely warm inside. I likes my steak mooing.

Can't honestly say that I've had a steak at a steakhouse that was outstanding. Some okay ones, but mostly downright shitty. Outback is the worst. They cover their steaks in so much salty crap, you can't taste the meat.

Cooked over an open flame. Propane is okay, but charcoal is much preferred.

A1 is for girls (my wife loves it).
 
I'm a big steak fan, but my best efforts towards making the perfect steak were destroyed a few years ago when I met my father-in-law. This man makes steak that is preposterously good -- like any serious griller his steak preparation starts at the store, when picking out the meat. His marination is a secret that even his wife doesn't know. For all I know he's pissing on the steaks before putting them on the fire, and the fact is the way they come out, if that turned out to be the case I think I'd still eat them.

I second the above recommendation for Omaha Steaks for good-not-great-but-great-for-the-price ribeyes. They also have some amazing 4oz beef franks that grill up well, and their chicken & vegetable skewers are decent.

Moving away from the traditional steak, you might consider having a look at Exotic Meats They have some great stuff; some of the prices are over the top but the quality is very good from my experience. I served reindeer at Christmas a couple of years ago :)

I'm also very fond of alligator and rattlesnake, both of which are underrated meats due to the redneck factor.


Frank
 
How do you like your steak? Rare? Medium? Well done? Lil of both?
Usually rare to medium rare. If its a high quality steak house using prime I go with rare. If I go to a chain steakhouse like Outback (or Saltgrass when I visit TX) that uses prime or choice I go with Medium rare or occasionally rare. Anything lower than that (a crappy diner) I go with medium or medium rare. Also depends on the lighting, in a good steakhouse it should be pretty dark so you can't tell just how red your meat is. A giant bloody mess definitely makes a meal a little less enticing.

What's your favorite cut?
Ribeye, I love prime rib (Lawry's FTW) but for a traditional steak ribeye has the best combination of marblization for that tasty beef fat.

What's your choice in best steakhouse?
The high end chain steak restaurants like Ruth's Chris, Morton's and Peter Luger's are really good. I don't like the lobster combos I rather devote the meal to the wonderful taste of cow flesh. I get sides that clean the palette (garlic mashed potatoes for instance) so each bite will bring out the flavor of the meat again.

Which company produces the best beef for steak cuts and taste?
No particular company, going to a local butcher to get your cuts is the best idea. The supermarkets normally have poor meat selections unless you go to a high end one like Gelson's. If your in LA check out the Grove, they have a local butcher there with a great selection of cuts.

How often do you BBQ steaks in the summer?
5 times a week. Just fire up the BBQ (go with charcoal, not propane), boil some potatoes and wrap some corn in foil and fire those badboys up.

What's your favorite rub recipe?
None, just some garlic salt to bring out the natural flavor of the beef.

Dry rub or wet rub?
Dry rub. I occasionally melt some butter with minced garlic to pour over the steak just to mix it up a little.

Thanks assholes, now i'm hungry. Time to go fire up the BBQ.
 
How do you like your steak?
With nothing on the steak. No seasonings, no salt, no pepper. Maybe just a little salt if it needs it. A baked potato or garlic mashed potatoes.... No salad before, thats for chicks. Beer or red wine. Fresh Corn.. Some good bread.
Rare? Medium? Well done? Lil of both?
Medium Rare with just a bit of crunchy goodness on the fat. Sometimes I turn the fat edges down to get it to burn a bit....
What's your favorite cut?
Ribeye if I am buying it for a normal occasion. Filet Mignon for special days but they are a little difficult to cook. Usually need to use the grill and an oven.
What's your choice in best steakhouse?
It is not too fancy but I like Outback Steakhouse. The Porterhouse there is frigging huge. 22 ounces? That cut is a ribeye and the part around it. I drive by a Ruth Chris Steakhouse once a week but cant see paying that much for something I am going to get rid of in 24 hours if you know what I mean.
Which company produces the best beef for steak cuts and taste?
On the West Coast "City Meats" is the best supplier and the restaurants get better cuts than you can find in grocery stores.
How often do you BBQ steaks in the summer?
Every two weeks.
What's your favorite rub recipe?
Dont use them. Never. Maybe on chicken or pork. I sometimes have used some good cajun rubs on hamburgers but not on steaks.
Dry rub or wet rub?
Nothing on steaks, but sometimes dry or wet on different cuts. I have a kick ass recipe for beef brisket that is oven cooked in a covered dish that I like with a Kansas city BBQ sauce.

Mmmm good July 4th topic...
 
-1 for ruth's chris. place sucks ass.

mortons is good, so long as i don't have to pay for it.

bone in rib eye is my favorite cut. or a real fatty, juicy prime rib. either med-rare.

EDIT: fillets are for bitches. you pussies need to order a real steak w/ flavor.
 
erect said:
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


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..
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No shit, the better the marbling the better the cut of meat. i have no idea wtf these filet people are talking about.
 
nickycakes said:
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.
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I have done that before and it works- if I must cook inside. However I usually prefer broiling on a broiler pan for the second step. The 450 method does work well if I'm cooking baked potatoes at the same time. In that case I will wet potatoes, smother with salt and around 45 minutes later I drop them on the floor from around 6 feet.
 
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