08-28-2009, 17:00
|
#1
|
|
Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
|
Favorite Steaks
Alright, favorite cuts (steak) and how you prepare them......
I'll start, my favorite is a thick ribeye, seasoned and slightly burnt on both sides, rare-med rare in the middle.
__________________
"The Spartans do not ask how many are the enemy, but where they are."
|
|
Team Sergeant is offline
|
|
|
08-28-2009, 17:16
|
#2
|
|
Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,200
|
Quote:
Originally Posted by Team Sergeant
Alright, favorite cuts (steak) and how you prepare them......
I'll start, my favorite is a thick ribeye, seasoned and slightly burnt on both sides, rare-med rare in the middle.
|
Porterhouse cooked as yours. I find the tenderloin portion to be the tenderest segment.
Pat
__________________
"Hector Lives!"
"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
"The urge to save humanity is almost always only a false-face for the urge to rule it." --H.L. Mencken
|
|
PSM is offline
|
|
|
08-28-2009, 17:29
|
#3
|
|
Area Commander
Join Date: Feb 2009
Location: Clay House Stuttgart, Germany
Posts: 2,664
|
Fillet Mignon
Fillet Mignon
Medium rare with a heavily buttered baked potato and a little horseradish.
Bon pour manger!
Last edited by mojaveman; 08-28-2009 at 17:32.
|
|
mojaveman is offline
|
|
|
08-28-2009, 17:52
|
#4
|
|
Area Commander
Join Date: Jan 2004
Location: Midwest
Posts: 7,133
|
Filet Mignon seasoned with Montreal Steak Seasoning, charred on the outside and pink-to-almost-red on the inside.
I like just about any steak prepared as above.
__________________
My Heroes wear camouflage.
|
|
Gypsy is offline
|
|
|
08-28-2009, 17:57
|
#5
|
|
Guerrilla
Join Date: Jun 2009
Location: West Coast/ Mid West
Posts: 143
|
Prime rib roast- on the bone.
Rub with seasoned salt, onion salt and garlic powder (equal portions of all three)
Roast in preheated 500` oven for about 7 minutes per pound. Then turn of the oven and let it sit there (in the hot oven) for another 2 hours without opening the door.
Result is a perfect medium rare-
|
|
Praetorian is offline
|
|
|
08-28-2009, 18:10
|
#6
|
|
Guerrilla
Join Date: Aug 2008
Location: Pittsburgh, PA
Posts: 146
|
Flank Steak
Summer - marinade in the fridge, in the morning, then on the grill for dinner.
Winter - cut pocket in the side, fill with stuffing and bake.
__________________
Unkown
"A politician sees his family everyday; a deployed soldier once in 6 months or a year. A politician flies 1st class; a soldier flies in a C130. A politician's pension is not reduced; a soldier's is clawed 65%. A politician enjoys an expense account; a soldier must justify extra rations. A politician vows to defend their country; a soldier actually keeps that promise."
"Beware of fake quotes on the Internet." -- Abraham Lincoln.
|
|
PR31C is offline
|
|
|
08-28-2009, 18:26
|
#7
|
|
Area Commander
Join Date: Dec 2007
Location: UK
Posts: 2,952
|
Flat iron steak. Seasoned lightly with kosher salt, fresh black pepper, onion and garilc powder. Grilled medium rare.
RF 1
|
|
Red Flag 1 is offline
|
|
|
08-28-2009, 18:30
|
#8
|
|
Auxiliary
Join Date: Apr 2009
Location: Okinawa Japan
Posts: 74
|
Tri Tip
Tri Tip with garlic, jalapeños, little salt, and cracked pepper on the grill served Medium Rare
__________________
Sometimes your best isn't good enough. Then you just do what is required to get the job done - HS Wrestling Coach
Things are never as bad as they say they're going to be, until they are, then they're way f'n worse.
|
|
MARSOC0211 is offline
|
|
|
08-28-2009, 18:32
|
#9
|
|
Quiet Professional
Join Date: Jan 2004
Location: Free Pineland
Posts: 24,806
|
Whatever Penn recommends.
I was a NY/KC strip guy, but his bone in ribeye was superb.
TR
__________________
"It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat." - President Theodore Roosevelt, 1910
De Oppresso Liber 01/20/2025
|
|
The Reaper is offline
|
|
|
08-28-2009, 18:47
|
#10
|
|
Asset
Join Date: Apr 2009
Location: USA
Posts: 16
|
Hanger steak seasoned with season salt, garlic and onion powder. Cooked to mid-rare. Any more than mid-rare this cut gets a little tough.
__________________
Let your plans be dark and as impenetrable as night, and when you move, fall like a thunderbolt
|
|
tmax1014 is offline
|
|
|
08-29-2009, 00:27
|
#11
|
|
Guerrilla
Join Date: May 2009
Location: Right by da Beech, Boyee
Posts: 109
|
Porterhouse and NY Strip. Medium Rare. So good............
|
|
Abu-Shakra is offline
|
|
|
08-29-2009, 01:48
|
#12
|
|
Area Commander
Join Date: Oct 2007
Posts: 3,465
|
HTML Code:
Prime rib roast- on the bone.
Rub with seasoned salt, onion salt and garlic powder (equal portions of all three)
Roast in preheated 500` oven for about 7 minutes per pound.
Then turn of the oven and let it sit there
(in the hot oven) for another 2 hours without opening the door.
Result is a perfect medium rare-
Praetoria is !00% Correct
TR, I see us all doing that again in the near future 
|
|
Penn is offline
|
|
|
08-29-2009, 07:45
|
#13
|
|
Quiet Professional
Join Date: Jan 2004
Location: Free Pineland
Posts: 24,806
|
Quote:
Originally Posted by Penn
Praetoria is !00% Correct
TR, I see us all doing that again in the near future |
I look forward to it. Maybe DJR can join us next time.
I grilled the remaining cuts and they were even better.
The kids agreed, best steak they every had.
I think they would have been more enjoyable the first time were we not stuffed to the gills with appetizers. Peregrino's hard work at the grill had to wait to be savored later.
Ah well, the price of gluttony. 
TR
__________________
"It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat." - President Theodore Roosevelt, 1910
De Oppresso Liber 01/20/2025
|
|
The Reaper is offline
|
|
|
08-29-2009, 08:02
|
#14
|
|
Administrators
Join Date: Feb 2004
Location: Fayetteville, NC
Posts: 2,264
|
Quote:
Originally Posted by The Reaper
I look forward to it. Maybe DJR can join us next time.
I grilled the remaining cuts and they were even better.
The kids agreed, best steak they every had.
I think they would have been more enjoyable the first time were we not stuffed to the gills with appetizers. Peregrino's hard work at the grill had to wait to be savored later.
Ah well, the price of gluttony.
TR |
Look forward to it as well! With the amount of food we had last time, we could have easily had twice the guests.
I normally do thick rib-eyes, but the intro to Penn's Prime rib roast on the bone technique has me planning to do that when the time is right. Love horseradish on the side of mine as well.
|
|
Dan is offline
|
|
|
08-29-2009, 09:50
|
#15
|
|
Consigliere
Join Date: Jan 2004
Location: Free Pineland (at last)
Posts: 8,825
|
My favorite cut is filet mignon. Best prepared for a large group -- take a full tenderloin, marinate overnight in a bottle of cabernet with chopped onion and garlic, some tabasco and balsamic vinegar, some salt and pepper, and one of tarragon, rosemary or thyme. Grill the whole tenderloin to the taste of the group -- Catwoman and I like ours medium well and there is nothing wrong with that!
|
|
Roguish Lawyer is offline
|
|
|
Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
|
|
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
All times are GMT -6. The time now is 00:40.
|
|
|
Linear Mode
