Aces High Bulletin Board
General Forums => The O' Club => Topic started by: funkedup on December 06, 2002, 08:46:15 AM
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How do you like your steak?
I'm a big Medium fan myself.
Well Doners are rutabagas with no taste buds.
Rare enthusiasts are psychotic blood crazed sushi lovers.
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"Pink" inside. I guess thats Medium Rare.
Lots of crumpled Blue cheese and if its a tenderloin, bacon wrap that bad dude.
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on the rare side of medium rare.
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Rare, just --> this side of Moo
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1.5" to 2" cut
5 min sear on each side at max high/direct, then 5 min on each side medium/indirect on a Genesis Silver B
(http://www.weber.com/photo/2281001.jpg)
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Originally posted by Eagler
1.5" to 2" cut
5 min sear on each side at max high/direct, then 5 min on each side medium/indirect on a Genesis Silver B
(http://www.weber.com/photo/2281001.jpg)
It ain't a good steak til its grilled with a CHARCOAL BBQ. ;)
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I bet that if I answer that I prefer my steak "bleu" (blue) I will look strange :D
bleu = about 30 sec on each side
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Burnt to a crisp with more charcoal covering the steak than there is left in the BBQ.
And I know what you mean by blue Straffo....my Dad likes his steak that way as well.
(http://image1ex.villagephotos.com/extern/626629.jpg)
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2" thick Porterhouse
Cast iron grilling pan (white hot)
Kosher salt and fresh pepper rub
Sear that puppy 5 minutes on a side, then stick it in the oven for about 5 more.
maybe make a red wine reduction sauce with the pan drippings.
let it rest then eat it slowly.
Im drooling.... gotta go
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How can you guys eat meat!? (thats not cooked outside)
Med to Med Rare here, smeared with creamed horseraddish
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Originally posted by midnight Target
Im drooling.... gotta go
LOL!! :D
haaaaaaaaaaaarck!!!!! (don't know how to spell that sound)
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LOL steak dweebs, do yourselves a favour and come to Argentina.
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One of my favorite things about West Texas. On the menu of many resaurants is...
"Beef"
Just Beef. No fancy names. Just good eating.
(I saw this in Amarillo).
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Originally posted by Kisters
LOL steak dweebs, do yourselves a favour and come to Argentina.
I *used* to think the best steaks came from Nebraska, that is...until I had a KC strip. No contest.
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A steak should "moo" when you stick your fork into it. ;)
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T-Bone, medium well, huge. Anyone live in Wenatchee, WA...one of the best steaks I've had was at a little dive there name the Windmill. mmmm...I think I'm picking up a monstrous t-bone tonight!
SOB
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hmmm.....i like mine cooked well done..thx you very much.:D
now where's my steak......well....where is it...come on come on....no service here.
HT you suck a servin steaks:eek:
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after working in a steakhouse for 7 years:
Well Done - Grey all the way through
Medium Well - Grey with a slight pink center (a.k.a - thin line of pink)
Medium - pink all the way through (some might have a slight red tint)
Medium Rare - Warm red center (pink on the edges)
Rare - cool red center (not cold, just cool as in not warm/hot in the very center)
of course it all boils down to how thick the steak is too. Thin steaks are for rutabagas, oh...and well doners.....ICK.
i'm a medium to medium rare guy myself. depending on the cut of meat.
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With American food safety laws regarding the raising and slaughtering beef, you like your stake with feces. Thanks for coming out. :D
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Oh yeah....
I'll take a bloomin' onion
the house salad with tangy tomato, with bacon
the big Victoria's filet, medium well with jacket potato - loaded with extra bacon
and a jack and coke...don't make yourself a stranger
now snap to it Mason!
SOB
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Buy some Dale's Quick Marinade. Immerse a well-marbled, 16 to 20oz. porterhouse steak in it for twenty minutes. Gather your favorite seasonings; mine are Cajun, Creole, and Cavender's Greek.
A real steak deserves a real fire. Use charcoal, preferably with mesquite in it, or else use blocks of hickory soaked overnight in a bucket. Throw the hickory blocks on the fire when the coals are white and glowing, no flame showing.
Holding the marinated porterhouse with a pair of tongs, show each side briefly to the fire. Enjoy with your favorite beverage.
Real men eat their steak rare.
Regards, Shuckins
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The only steak I would eat by choice is rare - seared outside and cool and bright red inside.
Also the meat should preferabely be aged - stored hanging at just a bit cooler than a room temperature for tree weeks to allow natural enzimes to break the cell membranes and allow exess water to evaporate. Makes it melt in your mouth. Just like in the best steak houses, New York Peter Luger being the top.
Aged meat is readily available in New york but the kind of oven they use in good steakhouses is not something we can have, so the results will still vary.
No argument is has to be a good meat to be enjoyed rare - the tasteless stuff requires burning, salting and seasoning beyong recongition to be palatable.
Have you guys ever tried Steak Tartare? It's basically a fine meat ground kind like a hamburger and mixed with a bit of seasoning - mustard, worchesterchire, onion, capers, sometimes egg-yolk. It's absolutely great - the fine meat really has a very good taste.
Oh, heck, I am drooling so hard...
Oh, by since we are talking about great-tasting food that does not require burning - how about sashimi and oysters?
Of course many people who've burned their taste and smell receptors with hot seasonings can only tell "hot" and "salty", so they may as well not bother with those dishes as they will never be able to tell the difference anyway worthy the extra cost.
For those whose taste and smell is not yet maimed, it takes a bit of practice to start appreciating the nuances - and discover them - in fine foods. Just like shooting - you start with general idea and no appreciation and then find out the groups could be narrowed incredibly with practice.
miko
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The best venison is aged venison...but I don't have the time or a place to do it. Great stuff!
Shuckins
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Saw off the horns, wipe it’s butt and put it on a plate.
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Miko and I agree on something!
Almost nothing better than sucking down a raw oyster.......mmmmmmmmmmm
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Originally posted by Ozark
Saw off the horns, wipe it’s butt and put it on a plate.
ROTFLOL! I just told this thread and response to a co-worker, now HE can't stop laughing either!
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Steak: Medium Rare
Prime Rib: RARE - anything else is a waste of a good cut of meat
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This is what I do my cookin on...thanks to the Aussies:)
Sear the steak 60 seconds both sides...cook on the grill till pleasing to the eye...remove from grill and place on the rack, shut the lid and that baby melts in your mouth.
Too many tasty ways to prep a cut of beef prior to cooking to go into here.
Truthfully, this grill is one of the best things I've ever bought...everything I cook on it tastes better than ever before. The cast iron grill and griddle in addition to 18,000 btu burners does the trick. I even make pancakes and eggs and bacon on it for my kiddo's:)
BEEFEATER SIGNATURE SERIES:
There is something very special about a BeefEater Signature BBQ. Exceptional design with superior quality combine to make our Best Barbecue. Succulent roasts, baked vegetables, and delicious seafood feasts are only part of the menue available. Entertaining has never been better.
FEATURES:
3, 4, or 5 burner models welded commercial grade stainless steel frame
Innovative modular Vaporizer® panels reduce flare-ups.
Precision brass control values
Space saving removable and balanced roll top hood
Built-in s/s thermometer
Heavy duty, heat retaining, commercial type cast Iron plates and grills
Unique stainless steel heat reflectors for maximum cooking efficiency
Full width stainless steel drip tray
Reliable intergrated rotary ignition on each burner
19 Mj/hr (18,000 BTU) cast iron burners or optional solid brass with dependable 10 year guarantee.
PG or Natural Gas (field convertible)
Lifetime Limited Warranty
Available as Built-ins
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and for smokin, this is the beast....
Fire Box Lid Allows Full Access to Grilling Grate
Grilling Grate Removes for Easy Fueling and Grilling Directly Over The Fire
Fire Box Runs The Entire Length of the Smoker
Air Vents Across the Front for Excellent Heat Control
Heavy One Piece Fire Grate
Ash Pan for Easy Ash Removal
Air Return Vent Pulls Hot Air Down to the Bottom of the Smoker and Returns the Cooler Air to the Fire Box (Convection Heating)
Removable Shelves Allow for a Variety of Cooking Situations
Smoker Doors Allow Easy Access to All Shelves
Exhaust Vents - for Air Flow
Temperature Gauge
Internal Damper for Constant Convection Heat
Constant Heat for Extended Periods of Time With Out Refeuling
Water Pan is Built in with One Inch Drain Valve
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Yep that seals it...I'm going grab two thick ones after work.
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Welp,..medium rare here,..but it really depends on the cut and how think the meat is.
I noted a couple of guys talkin about thin cuts being for doners. Try this for that thin cut;
Pound it as thin as possible
Put the meat in a smoker for 24 hours or so, make sure to keep the chips moist.
Remove, cut into strips about 3 inches wide
Roll the strips around a mix of bleu and monterrey jack cheese.
Roll in a good batter mix (none of this store bought garbage either)
then deep fry to taste.
Yummy
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I should get some kind of saliva production award for this thread. Reading these responses made me drool big time.
Fire + Dead Cow = Yum
PS I gotta put a plug in for smoked brisket which is pretty much all I eat when I'm in Texas.
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Ribeye. Medium rare.
Best steak I've had yet was at the Whaling Station in Monterey, Ca.
Gee, I wonder why I am craving a steak for lunch? ;)
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All steak must be eaten rare, or raw.
Get a fine cut of meat (filet is perfect for this) and shave it very thinly. Dice some tomatoes and add minced garlic, chopped onion and a bit of thyme. Bake some garlic bread until it is about the same texture as a crouton. Take a crouton, add some of the thinly sliced steak (which is raw), top with the tomato-onion paste and a little mustard or horseradish sauce. Makes a great appetizer.
When I cook a filet, there are very few, if any, seasonings on it. Sear it over extremely high heat for no more than 60 seconds. Have a platter heating in the oven so that it is about 400 degrees. Pull the platter out of the oven and put about an eigth of a stick of butter on it. Place your filet on top and serve.
For a good sirloin, season it with a nice rubbing of fresh cracked black pepper and kosher salt. Add a bit of garlic to taste.
Another good sirloin recipe is to take some brown sugar, molasses, touch of vanilla and some of your favorite bourbon (Basil Hayden works well...or Jack Daniels). Mix the sauce up and marinate your steak in it for at least 4 hours. Overnight works best. Grill that baby over an open fire (mesquite adds a very nice touch).
For a strip, get nothing less than an aged KC. Nebraska beef is good, but KC is in a class by itself. Like a filet, this steak can be eaten with little to no seasoning. Maybe a red wine reduction sauce, or a touch of cracked pepper.
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Sounds like we're all a bunch of predatory barbarians. I wonder when the PC police will show up?
Shuckins
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Originally posted by H. Godwineson
I wonder when the PC police will show up?
Shuckins
They are (with good cause) afraid we will eat them.
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I gotta go with McKlintocks Saloon in Shell Beach, Ca.
I wonder if it's still there?
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Originally posted by H. Godwineson
Sounds like we're all a bunch of predatory barbarians. I wonder when the PC police will show up?
Shuckins
I'm a member of P.E.T.A. Some of these posts are revolting!!
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Persons Engaged To Animals?
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Please Eat The Animals
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Originally posted by Skuzzy
Persons Engaged To Animals?
Nope. People who Eat Tasty Animals.
To think some would cook perfectly good beef in anything other than a charcoal grill is...is, heart wrenching.
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Best meal for me:
KC Strip warped in Pepper bacon (thick sliced) medium rare to medium. Unwarp crisp bacon and serve on the side with chunks of Blue cheese, eat the aforementioned with a savory bite of meat. Serve with a Baked potato with "the works" on it. Drink of choice when enjoying this would be a Hales Pale Ale or a good Merlot wine. Matter of fact, thats what we're having tonight! (Just got off the phone with the wife. :D We'll have to subsitute the "KC Strip" with local beef however :( )
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I'm on the Atkins diet... I'm now over-satiated and repulsed by those heavy slabs of flesh with the gobbets of yellow fat clinging to them.
Give me just a simple bowl of oatmeal with a little brown suger and I'll be groovin' :p
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I'll have the Creutzfeldt-Jacob special with extra steroids, please. :)
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Originally posted by -dead-
I'll have the Creutzfeldt-Jacob special with extra steroids, please. :)
(Sniff) Do you guys smell rice in this thread? ;) Get him a steak, quick! ;)
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Originally posted by Eagler
1.5" to 2" cut
5 min sear on each side at max high/direct, then 5 min on each side medium/indirect on a Genesis Silver B
(http://www.weber.com/photo/2281001.jpg)
hey eagler, where does the charcoal go in that grill? it looks broke ;)
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It IS broke mrfish. A hot charcoal fire IS 50% of the flavor of a good steak. ;) Thats why studies show that more people with gas grills use a sauce on their steaks than those with charcoal. ;)
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Originally posted by Ripsnort
(Sniff) Do you guys smell rice in this thread? ;) Get him a steak, quick! ;)
Lol! - I'm in Hong Kong - We eat stuff you wouldn't even eat on a dare! They say we'll eat anything with legs except for the table: chicken's feet, frog, snake sea cucumber, etc, etc.
It's even madder on the mainland - dog, cat, (damn Brits made those illegal in HK) scorpion, even fetus soup... ewwwwwwwwwwwww.
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Gas grill!? For steak!!?
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Originally posted by -dead-
Lol! - I'm in Hong Kong - We eat stuff you wouldn't even eat on a dare! They say we'll eat anything with legs except for the table: chicken's feet, frog, snake sea cucumber, etc, etc.
It's even madder on the mainland - dog, cat, (damn Brits made those illegal in HK) scorpion, even fetus soup... ewwwwwwwwwwwww.
Good point!
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Well.. this is a product I sell. More Commerical High Dollar out door grill..made of all Stainless Steel. Weights 105 lbs easly move able by one person and fits in the back of a pickup or ontop of and SUV.... It's made in Lancaster UK, and sold here in the US :) Called: Cinders Barbecues
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Originally posted by -dead-
I'll have the Creutzfeldt-Jacob special with extra steroids, please. :)
hold the antibiotic resistant E. Coli
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I rule you all :)
=> Entrecote Bleue (aka rare ;)) Sauce Roquefort with Aligot
btw I agree with Kisters if you love steak go to Argentina it's the best place in the world for beef.
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blue (olnly slightly heated will do).
Best steak I had was in Louisville KY.
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BBQ at my place this spring.
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Originally posted by -dead-
Lol! - I'm in Hong Kong - We eat stuff you wouldn't even eat on a dare! They say we'll eat anything with legs except for the table: chicken's feet, frog, snake sea cucumber, etc, etc.
It's even madder on the mainland - dog, cat, (damn Brits made those illegal in HK) scorpion, even fetus soup... ewwwwwwwwwwwww.
dude the best steak i ever had in my life was in hong kong - in kowloon actually- and i'm from oklahoma! you order the steak and they bring you two steaks and a big ol plate of fries.
(and yes, it was a steak)
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Flakbait's BBQ:
Meat prep: Mix half a bottle of liquid smoke with cayenne pepper (to personal prefs) and really rub it in. Add a dash of salt if you want. Tenderize the cuts in this stuff with your fingers for about 5 minutes.
The sauce (I don't measure this stuff, just eyeball it):
1 bottle hickory smoke BBQ sauce (KC masterpiece tastes the best)
1 small bottle red tabasco sauce
1/2 small bottle Worchestershire sauce
I burned my friend's tongue off with this stuff once! Then again he came back for seconds ;)
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Flakbait [Delta6]
Delta Six's Flight School (http://www.worldaccessnet.com/~delta6)
Put the P-61B in Aces High
(http://www.worldaccessnet.com/~delta6/sig/unsuperv.gif)
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Used to enjoy a good Rib Eye steak, medium well. This was our standard hunting camp evening meal, served up with Asparagus and rice. Always grilled up Conecha saugages first as an appetizer. For dessert we had Pecan pie or German chocolate cake. Beverages were Crown Royal and Sprite. Eventually had to go easy on this, because it aggravated the gout.
Nowadays, I prefer my steak in the form of Shish-ka-bob (London Broil or Top Sirloin), marinated overnight in Worschester Sauce, and served with grilled bell peppers and onions.
Les
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I like mine Medium...must be pink in the middle or a steak loses all its flavour.
Best steak for me was at the Atlanta Ritz Carlton, quite recently.
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I prefere medium rare myself
ComradII
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The best steaks are made at two places:
The Dubalow, Iowa City, IA
The Room, Pacific Beach, CA
These are private clubs. :)
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I wonder how Boroda cooks his steak?
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Originally posted by mietla
I wonder how Boroda cooks his steak?
Like I do! What else?
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More precisely... Hey Boroda did you see a steak? :)
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i AIN't reading this whole post but ...
med RARE .. i like my meat kicking a bit. nise and red inside fading to pink/red on edge...
the best thing to cook a steak in is...THIS (http://biggreenegg.com/home.shtml)
goto about 650°-700° and cook each side about 3-4 min
best i ever had!!!!!!
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Guess I'll start naming my backyard buddies.
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