How do you cook steak?

[ray66v]

I always joke that I like my steak just past the point where a veterinarian could save it....

My mother likes her steak to moo when she puts her fork into it. :thumbsup:

 

[freddyr]

I believe that if you want to flavor your steak, you might as well be eating ground beef. I get my grill hot and throw on 1" thick rib-eye steaks until they sear on one side and then flip them to the other side. When my thermometer says the center is 140 F to 150 F, I take them off the grill. I let everyone salt and pepper to taste or ruin the meat with steak sauce. I cook/eat steak because I want to taste the beef and not some flavoring out of a bottle. In my estimation, good cuts of beef cooked properly can't be improved on with flavorings.:licking:

I have problems finding good steak, Wife is really picky!:licking:

 

[massey990]

[slightly off topic]

Anyone else find it weird that here in the 21st century we still enjoy meat cooked on open flames (often chewed off the bone) much the same way the neanderthals (or earlier man) did it?

In the same line of thought, what are your opinions of how early man realized that heated meat tasted better than raw?

If you take a class in anthropology they will try and teach you that man first learned to "cook meat" by trying to thaw frozen carcasses they found! Personally I think early man experienced "cooked" meat long before they mastered fire by finding animals that had succumed to natural occuring forest fires/lightning etc.
anyone?

 

[grsthegreat]

I use propane BBQ with Mesquite smoke chips. I also only use costco PRIME steaks....not choice meat.their prime steaks are to die for.

I use a product called Montana Bounty Seasonings "Deep pit Seasonings" . It adds great flavorings to any meats.
http://www.bountyfoods.com/products.html


I use a cordless meat thermometer to make them just right.....
darn, now i want a steak..and all i have are turkey leftovers

thanks alot

 

[teg]

I'm cutting up deer this week, gave my dog some raw meat and thought hey! venison sushi!!! I plan to try some suggestions here... Thanks :thumbsup:

 

[Jim Shooz]

So they would have you believe they invented the fridge to get the carcass frozen before they invented a means of cooking it.
Seriously. I prefer steak med-to-well done but I have had requests to 'just restore the body heat'.
I usually cook in a pan or on a flat plate, place meat on high heat about 5 seconds each side to sear and seal, then let rest for 3 or 4 minutes. Turn down heat and return to pan. Turn only once which lets heat coming up get well through before turning and having to heat from the other side.

 

[massey990]

So they would have you believe they invented the fridge to get the carcass frozen before they invented a means of cooking it.

I think they infer that the carcass of a woolly mammoth would be too big to fit in their frigidaires

 

[two_bit_score]

No pics yet? All this talking about good steaks made me hungry. Here is my supper tonite. Legends is one of my favorite places. Downtown Madisonville, Texas. If you are anywhere close go by. You will not be disappointed.





Legends Steak House, Madisonville, Texas







Thick cut 8 oz sirloin medium

 

[TRR]

I'll have to check out Legends. It a bit of a drive, but wife & I like to check out the sights and events all over.

As for tri-tip, I've had some really really good and one that was not good at all. However, I've only found it in california. Where do you get it in Texas? I'm surprised any one in Texas even knows it exists.

And as for steak, the grade of meat is important. The grades are in order of best to not-as-good: Prime, choice, select and utility. A lot of grocery stores sell "select" and maybe "choice" from time to time. I prefer getting "prime" from a specialty meat shop if/when I can afford it. It makes all the difference in the world.

 

[two_bit_score]

I'll have to check out Legends. It a bit of a drive, but wife & I like to check out the sights and events all over.

As for tri-tip, I've had some really really good and one that was not good at all. However, I've only found it in california. Where do you get it in Texas? I'm surprised any one in Texas even knows it exists.

And as for steak, the grade of meat is important. The grades are in order of best to not-as-good: Prime, choice, select and utility. A lot of grocery stores sell "select" and maybe "choice" from time to time. I prefer getting "prime" from a specialty meat shop if/when I can afford it. It makes all the difference in the world.

Central Market can get anything you want. They sell prime daily. I even see some prime cuts in HEB.

Hope you enjoy the drive over to Madisonville. I think it's a neat drive.

Have you been to the Gin in Belton? That's a nice place for Belton. Really made anything in Temple look shoddy.

Schoepf's BBQ in Belton and Johnny's in Salado are excellent in my opinion for their rib eyes.

Oh yeah, the tri tip...a friend of mine in San Antonio fixed one for a dinner one night and it was excellent. Think she got it at Central
Market on Broadway.