T Nation

How Do You Like Your Steak?

  1. what’s your favorite cut of steak?
    T-bone
  2. what do you season it with?
    garlic
  3. how do you like it done?
    rare
  4. how do you prefer to cook it?
    barbeque
  5. what sides do you eat with it?
    grilled onions and buttered toast

[quote]Panther1015 wrote:
I grilled myself a t-rex sized ribeye this weekend and was wondering about the following from you guys:

  1. what’s your favorite cut of steak?
  2. what do you season it with?
  3. how do you like it done?
  4. how do you prefer to cook it?
  5. what sides do you eat with it?
    [/quote]

1.) New York Strip
2.) Janes Crazy mixxed up salt
3.) Rare to Medium Rare
4.) Grill
5.) Salad, grilled vegitables, or if i’m cheating potatos

La’
REdsol1

Favorite Cuts:

  1. Prime Rib, slowly roasted (6 to 8 hours) well seasoned/coated crispy outside, medium well inside, sliced 1.5 inches thick, horseradish sauce to taste.

  2. Porterhouse 2 inches thick medium well over mesquite wood grill, salt and pepper to taste.

  3. Ribeye, 1 to 2 inches thick, grilled over mesquite wood to medium well, salt and pepper to taste.

Sides: Texas Chili Beans with a touch of Mexican mole (pronounced “mo-lay”) sauce.

Chaser: Any good bock beer at 35 degrees F.

MB

If I’m cooking at home:
1- Ribeye 1 1/2 inches thick
2- a little S&P if any
3- Medium rare
4- Charcoal grill-- 7 minutes a side
5- Grilled summer squash and zucinni with sauteed mushrooms

If I’m dining out:
1- 28 oz Waygu ribeye (my mouth is watering just thinking about this steak)
2- However Gibson’s steakhouse season’s it
3- Medium rare
4- Roasted and then seared at high heat
5- Twice baked potato and sauteed mushrooms

[quote]

  1. what’s your favorite cut of steak?

  2. what do you season it with?

  3. how do you like it done?

  4. how do you prefer to cook it?

  5. what sides do you eat with it?[/quote]

  6. Strip, 1.5" to 2" thick

  7. salt

  8. medium rare

  9. grill, 3 min/side over low heat, then finish 2 min/side over high/flames. (crispy fat = goodness)
    Alternate when it’s too windy for my grill: super hot cast iron grill pan, 1 min/side then turn 90* (pretty grill marks) then into 500* oven for 2.5 min/side.

  10. a small baby spinich and lettuce salad with EVOO and basalmic vinegar.

  1. what’s your favorite cut of steak?

  2. what do you season it with?

  3. how do you like it done?

  4. how do you prefer to cook it?

  5. what sides do you eat with it?

  6. T-Bone.

  7. Garlic salt.

  8. Bloody as hell.

  9. Grill.

  10. Grilled asparagus, pint of Guiness.

[quote]thrasher wrote:

  1. what’s your favorite cut of steak? Yes
  2. what do you season it with? seasoning salt
  3. how do you like it done? Quickly
  4. how do you prefer to cook it? Broil or BBQ
  5. what sides do you eat with it? Vegis, and potatoes on a weekend.

[/quote]

This post was flagged by the community and is temporarily hidden.

Porterhouse thick as I can get it

salt and pepper/less salt more pepper.

rare, I don’t know if it’s true or not but rare makes me think more protein.

sides…man I don’t know when you eat a steak that big do you have room for sides (how bout a glass of iced tea)

What were the rest of the questions?..I’m getting hungry…I gotta go.

I love all kinds: strip, ribeye, Tbone, filet, flank. I season it with salt and pepper if I make it at home. Medium-rare to medium-rare plus. More often, I’ll get steak out.

i just wanted to say… this is the best thread ever

In honor of our resident militant vegetarian, I thought it would be nice to resurrect this thread. Enjoy!

[quote]thrasher wrote:

  1. what’s your favorite cut of steak?

  2. what do you season it with?

  3. how do you like it done?

  4. how do you prefer to cook it?

  5. what sides do you eat with it?

  6. T-Bone.

  7. Garlic salt.

  8. Bloody as hell.

  9. Grill.

  10. Grilled asparagus, pint of Guiness.[/quote]

Amen, brother!

K.C. or New York strip, thick cut.
Marinate in Balsamic Vinegar and sprinkle some Caribbean Jerk seasoning on it.
Rare or medium rare.
Grilled over natural wood charcoal.
Best side is white corn on the cob, cooked right on the grill in the husk.

[quote]rainjack wrote:

  1. what’s your favorite cut of steak?

  2. what do you season it with?

  3. how do you like it done?

  4. how do you prefer to cook it?

  5. what sides do you eat with it?[/quote]

  6. Skirt Steak

  7. Jack Daniel’s Marinade

  8. Rare - As Bloody As Possible

  9. On the grill

  10. Sweet potatos are good. I have a particular weak spot for fried apples though, but thats once in a while (I am part southern).

This is going to sound like Acute Coronary Syndrome or dinner at Soddom and Gomorrah (spelling?) to many of you, but here goes (it’s ok once in a while!) Caution: Don’t read this post if your cholesterol is already over 200, it’ll be too tempting for you…

-Place New York, Rib eye or Filet Mignon steaks on a broiler pan, a couple of inches apart

-Cut 1/2 stick of butter crosswise, then cut each piece into 1/2" pieces. Place pieces of butter onto the steaks

-Sprinkle ~1 tsp. soy sauce onto each steak. Generally sprinkle Garlic Salt (preferrably Lawry’s) and white pepper over this.

-Broil to your preferred level of doneness. Remove steaks onto plates or onto a cutting board to rest for 15 minutes.

-Place pan drippings into a small saucepan. Bring the pan drippings to a simmer over medium high heat, then quickly add 2-3 Tbs. soy sauce and a couple of dashes of garlic salt, and briefly bring this to a simmer. Once simmering, turn off heat and add the remaining 1/2 stick of butter, stirring until melted. Immediately place into gravy boat. Spoon sauce over steaks and hot rice, with creamed spinach on the side. The flavor of the rice with a couple of teaspoons of sauce over it is greatly enhanced with a generous sprinkling of fresh lemon juice. OMG, this is almost as decadent as sex!!

  1. Tenderloin is my favorite, but I won’t turn down steak based on cut.

  2. Usually peppercorn and a hint of salt.

  3. Medium or medium rare; depends on how I feel.

  4. Grilled. Accept no substitute. Anything less is blasphemy.

  5. Normally salad.

  1. Porterhouse
  2. Garlic and butter, if anything
  3. Medium Rare
  4. Grill
  5. Asparagus or broccoli if I’m being good. If I’m home and being not good, I whip-up some long grain and wild rice, then pour the juices from the steak over the rice after grilling.

[quote]thrasher wrote:

  1. what’s your favorite cut of steak?

  2. what do you season it with?

  3. how do you like it done?

  4. how do you prefer to cook it?

  5. what sides do you eat with it?
    [/quote]

  6. Ribeye
    2.Salt and pepper or Garlic salt
    3.walk it through a warm room
    4.Grill
    5.Spinach Salad and mixed veggies,big glass of iced green leaf tea

Does anybody here like their steak cooked Pittsburgh style (charred on the outside and bloody rare on the inside)? I don’t think I’ve seen anybody order theirs this way, but a lot of steakhouses I’ve been to have it as an option.