Favorite Steaks

[Bracholi]

A good round steak. Top-of-the-butt. Marinate it in salt for a few hours. Cook as a whole, then slice bite sized portions off. Churrasco anyone?

[stuW]

Some of these recipes look really great, but I am not a supporter of this thread. Everytime it pops up in my new posts, I become very hungry...

[lksteve]

NY strip steak, pan fried with butter, JD and red wine, charred slightly, rare on the inside...NY strip steak, marinated in butter, JD, red wine, cooked over a bed of hickory coals...

[Sigaba]

NY strip steak seasoned with garlic salt or rubbed with minced garlic and sea salt.

Two cooking options.

1. Pan fried in olive oil and butter. (As the years advance, I'm finding that the less butter one uses in this option, the more steak I can eat.)
2. Grilled with a layer of generously sized tabs of butter placed on the steaks. Once the butter has melted, the steaks are flipped and more tabs of butter are added. (Alternately, in addition to the melting butter, one can baste the steaks with melted butter.) The process is repeated until

(a) there is no more butter, or
(b) the steaks are cooked, or
(c) the ensuing smoke and flames make proceeding impossible.

[SF0]

I came up with something that I can live with:

Thick, boneless ribeye with a good marble, seasoned with: "texas steak seasoning and tenderizer", salt, pepper, garlic powder, and cayenne pepper. Sometimes I use chimichurri.

Fried on a pan with butter until done medium, then I take the steak off, turn up the heat and fry onions and baby portabella mushrooms for a garnish.

The newer Löwenbräu coming in from Munich goes good with this.

[Pete]

Good cuts - grilled medium rare served with salt and pepper.

Not so good - Seasoning salt rubbed on, grilled medium rare and served with fried onions and green peppers.

Cheap cuts - sell and eat by today- (Bought when the family is out of town for the weekend) Marinated all day - grilled medium rare and served with A1 sauce.

All with a loaded baked potato and a bottle of Merlot.

[echoes]

Petite Fillet, medium-rare, served always with chipolte mashed potatoes.

Coupled with a Ahi-tuna tar-tar to start...mmmmm.

Holly---> Am now kind of hungry.....

[Penn]

SFO, rib eye without the bone is a Delmonico cut and must be 1 1/2- 2" thick and GRILLED.

NY strip on the grill, on the rare side of medium rare. Lemon pepper with a splash of lemon. Middleton's or Tullamore Dew on the rocks, or a good Shiraz.

Tri tip in the pan, lemon pepper, smidgen of kosher salt, med rare. Remove from pan, slow cook slices of Vidalia till almost clear, whatever mushrooms float your boat.. shitake, portobello, oyster, serve it all over the tri tips.
again Mid/ TD on the rocks, or a Shiraz.

Salad, goes with the above.. anything that does not bite back that is a vegie, plus a a bit of romano or colchester grated on top, oil and vinegar dressing. If I Have them some sauateed shrimp on the salad.
did I mention Mid/TD on the rocks and/or Shiraz?

Holly there is a place in Baltimore east end that does an amazing Tuna Tartare that is to die for.

OTOH, I don't turn down Bookers/JD/WT/or Maker's if offered.

IN Baltimore on Wilken's Ave, there is a tiny corner bar called Spirits West. They make the best NY strip/flatiron steak I Have ever had in my life.. cheap too...tried all the high end steakhouses but keep coming back to this place for the past 5 yrs. I have no idea what they do, or how they cook it. But thier steaks taste like they came out of someone's backyard grill and are always perfectly cooked.

[SF0]

Originally Posted by Penn

SFO, rib eye without the bone is a Delmonico cut and must be 1 1/2- 2" thick and GRILLED.

I'll try that next time!

This is a very, very good thread.

Originally Posted by Penn

SFO, rib eye without the bone is a Delmonico cut and must be 1 1/2- 2" thick and GRILLED.

Yes, with a handful of hickory nuts on the 'coal's'.

If you have a hickory tree you have access too. It will soon be time to gather the nuts. Get them with the green husks still on them if you can. Makes wonderful hickory smoke for the smoker and is a renewable source.

[Burns76]

Boned in Rib Eye - Del Monico

+ coat with olive oil
+ rub with crushed garlic, salt (kosher or sea), a little cracked black pepper
+ let steak warm to room temp

Sear steak on both sides (Fry Pan, High Heat Grill etc)
dial back heat cook to desired result (I prefer Med. Rare)

Baked Potato - usual steak house presentation (butter, cheddar, sour cream, green onions)

Mushrooms - White Button Mushrooms saute in butter with onions, garlic, cream and a little Worcestershire.

(To put this over the top at home I throw in a couple sea scallops for a quick app)


Bottle of Cabernet (or 2)

Glass of Scotch and cigar for dessert

Ok - so I guess I have decided what I'm doing Friday night, already.

[vsvo]

Thick bone-in ribeye, rubbed with salt and pepper, over charcoal. Medium rare. Or a thick Delmonico, prepared the same way.

The whole tenderloin from Costco, cut into 1 1/2 in. filets, rubbed with salt and pepper, and grilled, medium rare. Then cut the remaining meat from the tenderloin into 3/4 in. cubes to make bo luc lac (shaky beef).

Thin-cut t-bone steaks. Marinated with chopped garlic, cracked pepper, oyster sauce, soy sauce. Pan-fry over high heat. Serve with soy sauce and chopped thai chili pepper dipping sauce. Spoon the juices over steamed white jasmine rice. Or add the juices back into the pan, add the steamed rice, and stir-fry.

[Team Sergeant]

Originally Posted by vsvo

Thick bone-in ribeye, rubbed with salt and pepper, over charcoal. Medium rare. Or a thick Delmonico, prepared the same way.

The whole tenderloin from Costco, cut into 1 1/2 in. filets, rubbed with salt and pepper, and grilled, medium rare. Then cut the remaining meat from the tenderloin into 3/4 in. cubes to make bo luc lac (shaky beef).

Thin-cut t-bone steaks. Marinated with chopped garlic, cracked pepper, oyster sauce, soy sauce. Pan-fry over high heat. Serve with soy sauce and chopped thai chili pepper dipping sauce. Spoon the juices over steamed white jasmine rice. Or add the juices back into the pan, add the steamed rice, and stir-fry.

We must be brothers....