Author Topic: Steaks (Read 465 times)

GtoRA2 · « **on:** August 22, 2002, 01:24:55 PM »

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.

Masherbrum · « **Reply #1 on:** August 22, 2002, 01:31:26 PM »

Grill, A little Montreal and Garlic powder. Ooooh boy.

Karaya2

Ripsnort · « **Reply #2 on:** August 22, 2002, 01:34:03 PM »

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.

Sandman · « **Reply #3 on:** August 22, 2002, 01:37:06 PM »

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.

Wlfgng · « **Reply #4 on:** August 22, 2002, 01:38:06 PM »

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.

Nefarious · « **Reply #5 on:** August 22, 2002, 01:38:47 PM »

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.

gofaster · « **Reply #6 on:** August 22, 2002, 01:40:39 PM »

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.

GtoRA2 · « **Reply #7 on:** August 22, 2002, 01:42:40 PM »

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!

Ripsnort · « **Reply #8 on:** August 22, 2002, 01:45:03 PM »

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!

GtoRA2 · « **Reply #9 on:** August 22, 2002, 01:50:34 PM »

LOL I NEVER use steak sause of any kind or BBQ sause..... Just a touch of salt.... MMMMMMMMmmmmm YUM!

Wlfgng · « **Reply #10 on:** August 22, 2002, 01:51:16 PM »

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

midnight Target · « **Reply #11 on:** August 22, 2002, 01:53:47 PM »

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!!

jonnyb · « **Reply #12 on:** August 22, 2002, 01:53:55 PM »

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?

SirLoin · « **Reply #13 on:** August 22, 2002, 01:57:07 PM »

Mmmm..!..I like this thread!..

Nefarious · « **Reply #14 on:** August 22, 2002, 02:01:15 PM »

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?