How do you like your steak?

a reply to: bigfatfurrytexan

I saw your reply just above mine and kind of laughed to myself thinking of you reading my reply...hehehe, thought of you the other day.

a reply to: bigfatfurrytexan

HEB says it all. Their prime rib eyes are the best. My favorite is to sprinkle with sea salt and black pepper, pan sear, caramelize the fat on the edges and then after they're done, (medium is my favorite), I throw some butter and a bit of lemon juice in the skillet with the drippings and pour it over the steak or on the side. Goes great with everything!

STM

a reply to: ChefSlug

OMG...YUMMY!!!!!!!!!

I like my steaks rare and barely cooked. That is ONLY if they're t-bone, porter, filets, and especially my favorite bone in ribeye steak. My husband just smoked four boned short beef ribs (2 racks) on raw mesquite and dry hickory. Although they're fully cooked....they're so smokey and tasty...yum and the char is impeccable.

originally posted by: Skid Mark
a reply to: ChefSlug

I just got to thinking. If it's venison steak, don't bother to cook it. I eat it raw. I know, I'm a weirdo.

I've never had venison steaks raw, but I have eaten the heart of fresh kills raw.
Not only is it delicious, it also makes me feel really manly in a primitive way.
Chase it with tequila to kill the worms.

a reply to: bigfatfurrytexan

We cut back on beef consumption over the years. A side of beef is plenty for the wife and I and we even give some to relatives for christmas presents. It leaves us about two hundred fifty pounds for ourselves. You got to have plenty of fish and chicken too.

I would rather buy meat from local farmers I can trust. I bought an angus/holstein corn fed steer one year and that was so tender and flavorless. How disappointing. It was a buck and a quarter a lb hanging weight and I sure was disappointed. The meat looked great, full of marbling but it had little flavor.

a reply to: skunkape23

Swallow some tobacco juice. You'll be okay.

Porterhouse, 1 inch thick, finely marbled.

Salt, set aside 30-40 minutes until room temperature and a nice dark red;
Whole cloves of garlic, skin on, into hot pan with tiny bit of oil;
Steak into hot pan, searing hot, 40-60 seconds per side, until just med. rare.
Be sure to cook edges by standing steak on side for a few seconds to crisp the side fat.

Rub whole cloves over meat- just kind of caress it over the meat. No need to get all rough (skins slip off) add a bit of fresh thyme (because it smells nice!) to the garllicky meat juices and rake that over the top of the meat a little while it's resting (again no need to get all excitable, just pet your cow nicely, please).

Rest meat for half the time you cooked it, at least. Don't forget your pan juices.

Dry aged bone-in ribeye, salt and pepper, rare. Asparagus with Hollandaise and button mushrooms.

A thick cut 2 inch or more porterhouse bought from my local butcher shop seasoned heavily with Maldon salt and cracked black pepper grilled to a medium rare perfection by me of course!
Must do quarter turns that make the beautiful sear marks .... then when done top it off with a bit more Maldons salt and a large dollop of butter.... rest it for about 5 min then rip it apart with your teeth stopping every so often to lick your fingers so moist and tender one of the best pleasures in the world!!!!

a reply to: AugustusMasonicus

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

End. Of. Story.

THIS, but I like it rare, or blue rare.

Dry-aged if possible.

www.artofmanliness.com...

www.theagingroom.com...