Aces High Bulletin Board
General Forums => The O' Club => Topic started by: GtoRA2 on August 22, 2002, 01:24:55 PM
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How do you all cook your steaks?
I like to take mine add salt and pepper and some montreal steak seasoning and then sear them in a HOT frying pan, then move them to cast iron skillets and bake them for 10 to 15 minutes.
Take them out and let them stand for 5 minutes and serve.
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Grill, A little Montreal and Garlic powder. Ooooh boy.
Karaya2
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First off, in order to be the BEST steak, it has to be a KC Strip! Then, I season one side with "Johnny's Seasoning Salt", anyone from the Northwest will know what I'm talking about here...thats it, then medium rare for me, and Medium for the wife. :)
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Grill it...
Tri-Tip Roast with some Montreal... medium rare... If I don't have a pool of blood on the platter, I've over cooked it. :)
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black angus rib eye
HOT grill to sear it
and cook it fast.
salt and pepper
voila
oh yeah, red and yellow peppers roasted beside it on the open flame. a little ground jalepeno.
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I love Steak!
Hey Gto if you take two pans and get them piping hot throw a filet into it and take the other pan and press it together for a few minutes.
Depending on cooking time, you have just cooked yourself a
"Pittsburgh Rare Filet"
Warning if you dont eat rare/med rare steaks (Shame on YOU, if you dont) then Pittsburgh Rare (Black and Blue) is not for you.
I have seen people get sick just from watching someone eat it.
I beleive if you eat above Med, then you are wasting it.
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On a grill or in a George Foreman Lean Mean Grilling Machine (save the gravy if you do it that way and use it on the potato), with A1 Steak Sauce, corn on the side, and a plain baked potato (or add gravy). Wash it all down with 7-Up and 4 cherries or Sprite with extra wedge of lemon (I don't drink soda very often, so when I do its always special). Eat a salad afterwards to cleanse the palate.
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Rip
What is a KC strip?
Nefarious
That sounds good, lol I love rare meat! lol My girl friend has to leave the room when I eat it!
Jonhhy seasoning rocks!
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KC Strip: 2nd best part of the beef after the tenderloin, and the beef is from Kansas City. Nebraska corn-fed doesn't hold a candle to KC beef!
Incidently, if you use steak sauce for your steak, then your trying to cover up the best part of a steak...THE BEEF FLAVOR! :)
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LOL I NEVER use steak sause of any kind or BBQ sause..... Just a touch of salt.... MMMMMMMMmmmmm YUM!
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eyup.. even though I love A-1 sauce,,, I never use it on a good cut of steak.
but on some cheaper cuts.. I"m like that commercial with the guy at the little table with the boxer next to him...
slurp
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Steak sauce should be outlawed.
Thick Porterhouse
kosher salt and fresh ground pepper on each side
Grill HOT
or Cast Iron skillet will do in a pinch.
Kosher salt will leave a nice crust on the meat.
Maybe some fried mushrooms and onions on the side..... I'm hungry now!!
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rare. Absolutely positively must be rare. One of my favorite appetizers is carrapaccio (thin strips of raw steak).
Nefarious, I love cooking steaks Pittsburgh style.
Put almost nothing on the steak. Maybe a hint of garlic butter...that's all.
Enjoyed with garlic mashed potatoes, and asparagus.
Have I mentioned that cooking a steak anything more than RARE is destroying the steak?
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Mmmm..!..I like this thread!..:)
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Open faced Strips are good too...
Cook 10 ounce Strip to temperature.
Toast a large peice of White Italian Bread.
Sautee Mushrooms, Onions, and Assorted Roasted Peppers in Garlic Butter.
Assemble...
Or..
Cut an 8oz filet mignon in half.
Cook to temp.
Serve on a hamburger bun with Blue Cheese Crumbles.
I cook for a living, can ya tell?
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If I had a grill, I'd grill 'em. But I don't, so...
heat pan. take raw meat, drizzle with olive oil, then salt and pepper (one side only for now). throw it in the hot pan, oil, salt and pepper the other side, flip to the other side (time dependent on thickness. I usually just guess.) If it's a bacon wrapped thick filet, I'll cover it so the bacon actually gets cooked through, otherwise, no cover. Remove steaks from pan. deglaze pan and make a pan sauce that'll kick A1 to the curb. ;) Last pan sauce I made was this. pour some mirin in the pan to get the goodies up (mirin is sweetened sake), mixed some beef broth, brown sugar, ginger, soy sauce, garlic and chili paste in a bowl then add to the mirin. Let it reduce to about 1/2, then pour in a little bit of heavy whipping cream. Why? Because I can, damn it! :D
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Just what kind of steak are we talking about?
Tuna, swordfish, horse or beef?
Daff
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Beef, or at least I was.
Tuna steak is awesome stuff, but I won't eat it here in the desert. I don't know how long it took to get here.
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The best way to cook steak is to let Dinger do it. :)
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Who thinks of anything but beef when the sacred word steak is spoken??
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unless a qualifier is put in front of it (like tuna, swordfish, etc), the word steak refers to beef. ;)
int YUM = 42; // apologies to Douglas Adams
int Steak(string steakType = "BEEF") {
GetSteak(steakType);
Season(SPICY);
Cook(MEDRARE);
if (GetLocalString(OBJECT_SELF, "name") == "Nifty")
MakePanSauce();
else
WastePanDrippings();
Eat();
return YUM;
}
hehe, sorry, been doing too much NWScript recently. :D
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I cook on the grill all year.
I don't care if it snows 8 months a year here.. it's better than pan fried!
and I agree.. STEAK = beef steak
AHI Steak
Tuna Steak
whatever...
but the default is BEEF !!!
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Originally posted by GtoRA2
What is a KC strip?
It's the same cut as a top loin. New York stip and strip sirloin are other names. Basically, it's a porterhouse with the tenderloin removed.
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T-Bone, with a big-assed filet. Montreal Seasoning, Fire up the grill and cook her to medium-well and serve with a finely chilled Dr. Pepper - preferably in a red 44oz carafe from 7-11.
SOB
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Uhhmmm....KC Strip IS the best steak!
:)
Cobra
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What?
This place is turning into the Cooking Channel? Come to think of it, I'd like that better than political malee.
My fav is a fresh, thick cut of sirloin. Brushed with melted butter mixed with beer, then I toss it on the grill. When it's ready I cut it into juicy slices and set it out with a buffett of heated tortillas, chopped onions, tomatos, mixture of graded cheeses, and a sour cream/lime sauce. Ice cold beer and lots of napkins too. ;)
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fresh ground black pepper is the only seasoning for my steak.
I like it on the rare side of medium rare if I'm eating in full light, just make it warm if it's dark enough that I cant really see it.
oh ya, and a little horseradish on the side.