How do you like your steak?

There is a ton of types of steak. You have shank and filet mignion, strip, and flank; top round and bottom round. What cut suits you?

Tonight I'm tasting a prime porterhouse. The selections quality, as spoken by the expert behind the curtain, is defined by three words. The highest quality being prime. The next is is choice; generally, high quality but less marbling then prime, (the marbling is the thick strands of fat running through the bulk part of the meat... not too thick but not stringy, that is usually sineu or tissue strings.) The last is select, generally, uniform in size but lean in it's protein.

I'll serve it with a baked potato and a green salad with cucumbers and tomato.

How would you do it? Switch the porterhouse for a bottom round filet? Serve it with tater tots and corn on the cob?

BTW:
I'm marinading the steak in EVOO, key lime juice, worchestershire sauce, and montreal seasoning.

a reply to: ChefSlug

My marinades also include EVOO. But I like to add crushed garlic and lemon.

originally posted by: ChefSlug
How would you do it? Switch the porterhouse for a bottom round filet? Serve it with tater tots and corn on the cob?

3" thick 28 day aged porterhouse sprinkled with salt and pepper and grilled until medium rare.

End. Of. Story.

Everything else you serve is a support system for that steak but a perfect meal would be that, preceded by a dry gin martini and then served with garlic mashed and creamed spinach and a vintage Bordeaux.

a reply to: beezzer

the montreal seasoning already includes garlic... i checked. and the lemon i subsitituted for the key lime this time.... Gotta use the bottle of it sometime, i did buy it.

Personally I prefer T-bone

Just salt and pepper for seasoning... but clubhouse does have a brilliant spice called "Pepper Medley"

A little sprinkle of that is pretty awesome on any steak

The lengua is my favorite part of the cow.
Slow roast it for a few hours and slap it on a tortilla with some good salsa.
Barbacoa is also some good stuff if it's properly prepared.
As far as the steaks go, I'd go with a nice aged porterhouse.
Grilled to medium rare with a little salt and pepper.

a reply to: ChefSlug

Porterhouse is my favorite, but I find myself eating KC Strip steaks more often - slightly less expensive but still a decent cut.

When I marinate I use:

Jack Daniels Barbeque sauce - hickory brown sugar.
A1 Steak Sauce (yes, as part of the marinade)
Worcestershire sauce
clove of garlic, minced
salt

Marinade a few hours prior to throwing on the grill..

Another I do is just garlic, seasoned salt, worcestershire sauce, soy sauce and that is it... marinate for a few hours prior to throwing on the grill..

If I am not grilling outside, I do use liquid smoke in the marinade as well (but this is not necessary especially if you are using the jack barbeque sauce)...

I just finished eating a steak and then this thread popped up! lol

10oz rump steak, medium, seasoned with salt, pepper and garlic.
A punnet of small button mushrooms sauted(?) in garlic butter and a nice heap of new potatoes drizzled in garlic butter.
Kept it simple this time round. Usually have a nice peppercorn sauce to go with it too.

I love garlic... and steak.

a reply to: [post=19361683]ChefSlug[/p
Turn your grill up on high, salt and pepper each side, and then 5 minutes per side. Do not turn, or fiddle with it. Just let it go for 5 minutes. This will make a delicious medium rare steak. Porterhouse is my favorite cut.

Ribeye marinated with garlic, thyme, rosemary, and a little red wine. Salt and pepper and grill to med rare. Serve with a sweet potato and roasted brussels.. Perfect meal.

A nice prime porterhouse, with nothing but a good salt and cracked pepper corn rub.

Then allow it to sit and cure at room temp a couple of hours.

Wood fired grill only, with some fried taters green beans and brown and serve roles.

Talk about making me hungry!

I prefer a rib steak.

Salt, heavy on the pepper(black),
garlic salt or minced,
and a little lime juice.

Medium rare but singed on the outside.
Some sort of organic salad blend, preferably with lots of reds and purple leafy stuff,
1000 island dressing and croutons.
Baked potato with salt,butter and sour cream.

I think I might have to make a trip to the store....

a reply to: Darkblade71

pick me up some charcoal while you are there!

a reply to: ChefSlug

Porterhouse or just a Ribeye.

Marinated in worcestershire sauce, Italian dressing, garlic.

Salt and pepper , and then grill over charcoal. Cook about medium..

Baked potato and Salad.

Don't forget the beer, before, during, and after grilling.. Or maybe a red wine?? Hmm..

Step one: get drunk and shoot a cow in the head, have the calfs watch.....

Take it to a Butcherer and get a Sirloin cut, 8oz must have been hanging for a while.

Take it out of the fridge 30 mins before cooking.

a little salt and pepper and then into a very hot pan.

3 mins each side, seer the fat. (medium)

leave to stand for 3-5 mins.

eat.

eat with a Whisky and oatmeal sauce, served with Mushrooms and onions.

mmmmmm dead cow....

originally posted by: KnightLight
a reply to: ChefSlug

Porterhouse or just a Ribeye.

Marinated in worcestershire sauce, Italian dressing, garlic.

Salt and pepper , and then grill over charcoal. Cook about medium..

Baked potato and Salad.

Don't forget the beer, before, during, and after grilling.. Or maybe a red wine?? Hmm..

Damn how did I forget that part?

Beer!!!

Before during and after grilling!!!!

A nice, medium rare, Flatiron Steak

Microwaved Potato (Yes I prefer it to oven baked) with Amish Butter

Asparagus

Iced Tea

Perfect

a reply to: OtherSideOfTheCoin

Never heard of Whiskey and Oatmeal sauce.. How do you make it?

originally posted by: OtherSideOfTheCoin
Sirloin cut, 8oz must come from the local butcherer.

Take it out of the fridge 30 mins before cooking.

a little salt and pepper and then into a very hot pan.

3 mins each side, seer the fat.

leave to stand for 3-5 mins.

eat.

eat with a Whisky and oatmeal sauce, served with Mushrooms and onions.

mmmmmm dead cow....

Theres a cut I can relate too.

Agree with the revision of leaving out for at least an hour so at room temp. cast iron pan as hot as it can go, Using tounges sear the fat for 30 secs to start rendering then drop in the pan and season the top side, 2 mins then flip and season the other side min and a half then adda splash of port, 30 more seconds and then another 4 mins resting on a warm plate.

Add the resting juice to whats left in the cooling pan serve with mash and a heap of chestnut mushrooms and the juices over the mash. Nothing else.

a reply to: johnwick

lol... Darkblade71 is going to the store.. just make sure he gets that on the list..

(PS.. I rather enjoy a wine instead of beer!)