Ann Posted August 30, 2007 Posted August 30, 2007 Let's talk steak.... What cut do you prefer? Seasoning? Bring to room temperature before cooking? How long do you let it rest? Quote
Maryanne Posted August 30, 2007 Posted August 30, 2007 Filet Mignon, medium rare... Right off the barbecue... Maryanne Quote
Ann Posted August 30, 2007 Author Posted August 30, 2007 Ribeye Brush with "goop" - melted butter, soy sauce, garlic and a touch of liquid smoke, sprinkle with seasoning salt Bring to room temperature Grill to medium well (fat must be crisped up by 'flaming' just before you take it off the grill) Let rest for five minutes Must NEVER, EVER pierce meat (any type of meat) before or during cooking! Quote
laban Posted August 30, 2007 Posted August 30, 2007 Sirloin from Sam's Club right off the grill, no seasonings, cooked by Bill. He's the best BBQ man around. Quote
RandyW Posted August 30, 2007 Posted August 30, 2007 16 oz ribeye Grilled Salt and Pepper added right before coming off the grill. (Salt is a drying agent and extracts moisture you know) Can not resta Steak or it does not stay hot!! UNLESS IT IS A RUTHS CHRIS STEAKHOUSE RIBEYE SERVED ON A 450 DEGREE PLATE Shameless plug inserted above Quote
J.C. Posted August 30, 2007 Posted August 30, 2007 Ann, You just hit me this morning, we had a beef farm for many years so we always had the fillet mignon as favorite butter, garlic and chives medium rare rest four minutes. Last one I had was October 1st 2003, unable to eat it since...... too many memories. We always finished the beef during a month before slaughter with a daily ration of beer, eggs and grain.... Jackie Quote
Larry Posted August 30, 2007 Posted August 30, 2007 Just a good old fashion T Bone medium rare ...... Quote
trish2418 Posted August 30, 2007 Posted August 30, 2007 I don't eat red meat anymore, but you guys are making me long for the old days. Sigh. Trish Quote
ginnyde Posted August 30, 2007 Posted August 30, 2007 Filet Mignon, very rare just all by itself, maybe a little horseradish. Oh, and cooked by anybody else but me. Quote
Ry Posted August 30, 2007 Posted August 30, 2007 The last time I had a steak I was 18 and it was at a steakhouse in Aspen. CO-- I can't remember much else about it. Quote
lilyjohn Posted August 30, 2007 Posted August 30, 2007 My favorite has always been serloin. I find it has a flavor all its own. I like mine medium well with only a little salt and pepper, nothing to take from the flavor of the steak. I usuall cook it on my George Forman and love it medium well. Quote
dchurchi Posted August 30, 2007 Posted August 30, 2007 Alan and I both love Ribeyes. Rare to medium rare and just add salt and pepper while on the grill. We eat them fresh off the grill. Yummy Quote
Welthy Posted August 31, 2007 Posted August 31, 2007 Ohhhh, my new fave comes from an Argentinian steak house in Chicago called "Tango Sur" that has the biggest and tastiest filet mignon's I've ever had! (And you get two.) Mediam-rare. Salt/Pepper or some of their special sauce. Yum. (Even good re-heated which is a rarity.) Quote
wendyr Posted August 31, 2007 Posted August 31, 2007 new york strip, medium with garlic powder, sauteed mushroom & twice baked potato Quote
tnmynatt Posted August 31, 2007 Posted August 31, 2007 Have to answer this one--filet mignon, medium with a local seasoning called Tiger seasoning and some pepper...right off the grill with a baked potato and tossed salad with blue cheese dressing. Delicious. Charlie could cook them perfectly. He was a great cook. Quote
Kaffie Posted September 1, 2007 Posted September 1, 2007 filet mignon Well done but not dryed out Lots of salt and garlic with sauteed mushrooms on top Yummy Quote
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