Steaks

[Nifty]

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!  

[Daff]

Just what kind of steak are we talking about?
Tuna, swordfish, horse or beef?

Daff

[Sandman]

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.

[funkedup]

The best way to cook steak is to let Dinger do it.  

[GtoRA2]

Who thinks of anything but beef when the sacred word steak is spoken??

[Nifty]

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.  

[Wlfgng]

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 !!!

[myelo]

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.

[SOB]

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

[Cobra]

Uhhmmm....KC Strip IS the best steak!



Cobra

[Braz]

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.

[capt. apathy]

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.