Steaks

[OceanAnnie]

We had Ribeye Friday night. I looked up some cooking tips and I think they helped. One was to set the meat on the counter for 5-10 min. Prior to cooking. The reason was going form cold to hot so quickly makes the fibers contract and get tougher. There were a few more but that was a good one.

The Ribeye was great. Medium well. Seasoned well. Now and then I love a good steak.

 

[Planogirl]

I like ribeyes or t-bones the most but we eat them all. Filet is the blandest and usually the most expensive so it's rare for us.

I trim the fat and season with garlic and black pepper. Then I sear each side pretty quickly and serve them medium rare.

 

[ckay87]

I just picked up a flatiron steak at the farmer's market. Has anyone done those? Do you marinate? I read that it wasn't necessary.

Otherwise, I like a nice Delmonico. Is that a type of steak or a prep method? I'm not sure. I purchase them from the butcher labeled Delmonico.

(geez, I have more questions than answers here, sorry!)

 

[stargazer2892]

Porter House-Rare. Though I will eat any steak as long as it's not above Medium. DH loves his Blue (seared and still cold in the center) which is a little to rare for me I like it at least a little warm. If it's a good cut nothing more then a little S&P. A good Flank Steak marinated with a Chimichuri is one of my favorites. Filet is more of a process with a sauce and usually mushrooms and a lot of dishes. I'll take a grill and a plate any day.

 

[DVC-Don]

Ribeye (Delmonico is a fancy name for a Ribeye) is my favorite although I'll take a good Strip. Medium rare. I set mine out for an hour before grilling.

 

[jen0610]

Now = porterhouse medium rare

as a kid EVERYTHING was well done.

Growing up, mom would always get 3 big steaks for our family of 5 to share. The 2 she split between my 2 brothers, myself and her, were always cook med-well to well done. The steak, always the biggest one, for dad was cook at a nice med rare. If you finished your steak and you wanted more and the steak was actually more than dad could eat, you could have some of his. But, you had to eat it med rare.

Both of my brothers always passed. Me, the steak lover, always asked for some of dads.

Forward to when I had kids, they got steak the same way. I always ordered or cooked theirs med, I just couldn't make myself order an over cooked steak, even for the kids. But if they wanted more, they had to eat mine which is always med rare. If DH ever orders a steak, it's always med well. They will not eat any of his steak.

 

[Zandy595]

Ribeye, medium rare. I'd rather have it closer to rare than medium.

I'm the grill master at our house. DH has overcooked/burnt too many expensive steaks and is not allowed to grill anymore.

I get the steaks out of the fridge about an hour before I cook them and sprinkle with my homemade steak rub.

DS17 won't order steaks out anymore because he says they're never as good as mine.

 

[J.C.&ALI'SMOM]

Ribeye, rather thick, medium rare.

DS17 won't order steaks out anymore because he says they're never as good as mine.

I feel the same way. The steaks we eat at home are usually way better than what I have ordered in restaurants. I only order a steak at nicer places.

 

[ronandannette]

Filet mignon, rare to medium rare.

I really was disappointed visiting Canada last summer. They told us steak had to be at least medium. Pfffft. Ended up never getting steak.

Where, pray tell, in Canada might this travesty have been perpetrated? Not here in Alberta surely. This is cattle country (good, grass-fed beef, not that weird, mushy, dark purple corn-fed stuff you eat in the States ); I'd be more inclined to believe a good steak house refusing to cook it any MORE than medium.

As for the original question; my favorite is top sirloin (flavourful and lean) medium-rare; flame grilled with char-marks on the outside, warm and pink on the inside.

 

[JessB320]

Flat irons are my new favorite, marinated on EVOO, balsamic vinegar, garlic, onion, salt and pepper. Med rare. Oh yum!!
Also love ribeye smothered with mushrooms and onions in a balsamic reduction and a Gorgonzola cream sauce. Sad, now the chicken on the grill for dinner looks so blah lol

 

[wdwmom2]

I just picked up a flatiron steak at the farmer's market. Has anyone done those? Do you marinate? I read that it wasn't necessary.

Otherwise, I like a nice Delmonico. Is that a type of steak or a prep method? I'm not sure. I purchase them from the butcher labeled Delmonico.

(geez, I have more questions than answers here, sorry!)

Flatirons are DH and I's favorite steak! Sometimes I marinate them, sometimes just a little salt, pepper, and garlic powder, then straight to the grill! Always tender and juicy! I never grill past med-rare for me, and medium for DH.

I occasionally use Weber's marinades. The Black Peppercorn is great on steaks. And the White Wine and Herb is what I use on chicken.

Flat irons are my new favorite, marinated on EVOO, balsamic vinegar, garlic, onion, salt and pepper. Med rare. Oh yum!!
Also love ribeye smothered with mushrooms and onions in a balsamic reduction and a Gorgonzola cream sauce. Sad, now the chicken on the grill for dinner looks so blah lol

Ribeyes were my favorite until our butcher introduced us to the flatiron!

 

[Janepod]

Where, pray tell, in Canada might this travesty have been perpetrated? Not here in Alberta surely. This is cattle country (good, grass-fed beef, not that weird, mushy, dark purple corn-fed stuff you eat in the States ); I'd be more inclined to believe a good steak house refusing to cook it any MORE than medium.

As for the original question; my favorite is top sirloin (flavourful and lean) medium-rare; flame grilled with char-marks on the outside, warm and pink on the inside.

One time in Toronto (Papillon, I think was the name of the place) and one time at Niagara Falls - don't know the name of the restaurant, but it was in the Hilton. And I agree, no steak should ever be cooked more than medium!

 

[DawnM]

I don't even know the name of what I get but I buy the one with 4 thick steaks at Costco for around $20-$25.

If we have enough sides, we can eat that for 2 meals for our family of 5.

If I let the boys eat what they really want, they will devour just the steaks and no sides.

 

[ronandannette]

One time in Toronto (Papillon, I think was the name of the place) and one time at Niagara Falls - don't know the name of the restaurant, but it was in the Hilton. And I agree, no steak should ever be cooked more than medium!

Toronto...it figures! Crude analogy, but when it comes to "regional" cuisine, steak in Ontario is like lobster in Wyoming. please accept my apology on behalf of our nation