Steaks

[JVL1018]

In a restaurant, filet mignon, medium well.

Grilling at home, my butcher sells a marinated flank steak that is sooooooo delicious.
If I don't get that, then it's London Broil.

 

[ilovepcot]

Rib eye or prime rib...medium well. All of you that order your steaks rare or medium rare, I just can't look your way while eating. Looks like you're putting "sores" in your mouth!

 

[lulubelle]

Filet Mignon - medium rare.
NY strip would be my second choice.

If I could only put one thing on it I would pick Lea & Perrins Worcestershire Sauce. That stuff was made for steak!

 

[lucyanna girl]

Filet mignon, on the rare side of medium or ribeye cooked the same way. A porterhouse is also good. Cooked over a hot charcoal fire and served with sauteed mushrooms.

Penny

 

[Pakey]

New York. Very rare. Barely warm.

 

[Pinup Mommy]

Bone in rib eye, medium rare with a glass Cali cab!

 

[shortbun]

Porterhouse, Angus, seared on both sides starting at room temperature. Lotsa sauteed mushrooms.

 

[crz4mm2]

Ribeye medium rare is my favorite. Throw it on the grill with a little salt and pepper.

 

[2goofycampers]

Now = porterhouse medium rare

as a kid EVERYTHING was well done.

 

[java]

Ribeye medium rare. A little Cajun seasoning doesn't hurt either.

But for home I have been making a lot of Flank steak, good to feed a crowd.

 

[luvmy3]

Porterhouse or T-bone cooked medium and topped with sautéed mushrooms and onions in a red wine reduction.

 

[ohiomom28]

Either ribeye or NY strip. We use a seasoning called Bruckens from a local company and many midwest steakhouses use it too. Makes it soooo tender and tastes like a restaurant!

 

[MIGrandma]

I never had steak until after I got married. I thought it needed to be well done so they were always dry and tough. Finally started ordering it medium well and liked it a little better, then medium and that was pretty good, but love it medium rare. I enjoy them all: ribeye, NY strip, T-bone, etc. We grill steaks a lot at our place up north, there is a wonderful meat market in town.

 

[dawnhaze]

I'll eat any decent cut of steak as long as it's not overcooked, but my favorite is a good medium NY strip. I actually don't eat steak at home because I can't cook it properly and I consider it a waste of good meat to cook it poorly. I stick to more forgiving meats like chicken and pork when I cook.

 

[cluvsdisney]

I'll eat any decent cut of steak as long as it's not overcooked, but my favorite is a good medium NY strip. I actually don't eat steak at home because I can't cook it properly and I consider it a waste of good meat to cook it poorly. I stick to more forgiving meats like chicken and pork when I cook.

I am the same way but I've been working on it with good but perhaps not the best cuts. I can cook it perfectly but now I have to find the right seasoning.

Rib eye or prime rib...medium well. All of you that order your steaks rare or medium rare, I just can't look your way while eating. Looks like you're putting "sores" in your mouth!

My DH orders his steak rare and sometimes it looks like he's eating at the butcher. I have to look away sometimes.

 

[Sorsha]

Filet, medium-rare. And in my house, steaks are an on-the-grill food. I can't remember the last time we cooked a steak in the house. We grill year-round.

I won't eat a steak, regardless of the name of the cut, that is tough or overly fatty. It has to be melt-in-the-mouth tender. I also can't stand the feel of fat in my mouth; if my meat (of any kind) has visual chunks or ribbons of fat I have to dissect them out. Just one of those personal hang-ups.

Filets are the best cut for me because they are extremely tender with hardly any fat. Some people claim that this makes them less flavorful, but with plenty of skillful seasoning, I never have anything but a tender, delicious piece of meat.

 

[Tralliam]

I have to be able to taste the meat.

We'll do Ribeye, Strip, or if something is on sale that looks good like sirloin or T-Bone. We don't do Fillet as I think it's a way over priced less flavorful cut.

A little bit of Salt & fresh cracked pepper and one crushed clove of garlic per side. When inside I turn the oven as hot as it goes (550 I think) with my cast iron skillet in there. 4 min per side gives a great medium rare. Outside it goes on my infrared grill with a few mesquite chips smoldering. Either way I throw a pat of butter on top when I flip it.

 

[Squirlz]

We grill with charcoal literally every single night when the weather is nice. So we like a variety. Bone-in Ribeye is a favorite, about 1 1/2" thick. We have everything else that has been mentioned for variety.

Last night we grilled center-cut New York strips that had been aged about 8 days. Very tender and flavorful! My Wife and I really have perfected grilling, and aging just makes it that much better!

Oh, and medium rare of course.

 

[tink_n_pooh]

Filet, medium. Thank you.

 

[tink_n_pooh]

My PSA for the day. London Broil is a method of preparation, not a cut of meat. I realize many butchers will label a cut of meat as London Broil, I think it is there way to sell flank steak

http://en.wikipedia.org/wiki/London_broil

http://bbq.about.com/od/steaks/a/aa101604a.htm