Author Topic: Best beef steak? (Read 1609 times)

Questor · « **on:** September 10, 2009, 03:45:41 PM »

I like a nice chewy grass fed round steak with a little rim of crispy fat around one edge. Cooked under the broiler. One inch thick. Mmmm. Gotta have Worchestershire sauce, ketchup and pepper. A salad with thousand island dressing and a buttered backed potato make it complete.

billy_56081 · « **Reply #1 on:** September 10, 2009, 03:49:28 PM »

Rib eye or chuck eye corn fed beef. My wife works at a meat market so we get the good stuff.

Hooker · « **Reply #2 on:** September 10, 2009, 03:51:30 PM »

One hot grill and a thick nicely marbled steak 3 minutes on the first side 2 minutes on the other.
Served still while it's still able to graze on your salad.

Pat

billy_56081 · « **Reply #3 on:** September 10, 2009, 03:53:27 PM »

MMMM hooker my mouth is watering.

Cheesehead · « **Reply #4 on:** September 10, 2009, 03:57:37 PM »

Thick Sirloin, rubbed with olive oil and then covered on both sides with Cavenders seasoning on a hot charcoal grill.!mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Cheese

BMoeller · « **Reply #5 on:** September 10, 2009, 04:32:07 PM »

I'll play. KC strip. medium to medium rare. Absolutely no sauces.

gstewart44 · « **Reply #6 on:** September 10, 2009, 05:14:03 PM »

My favorite is from our local butcher shop. They cut a 1 1/2" thick Porterhouse for me. I season it for 24 hrs with Montreal Steak Seasonings and Worcestershire. Then it gets cooked medium rare on the grill. I usually add some sauteed mushrooms and onions, baked tater, and roasted corn. mmmmmmmmmm good.

DalesCarpentry · « **Reply #7 on:** September 10, 2009, 05:27:38 PM »

Holy crap!!!!

This thread is almost better than sex.

I do like good Delmonacos on the grill along with Pittsburgh potatoes. Dale

gypsyman · « **Reply #8 on:** September 10, 2009, 06:14:37 PM »

I like to use a N.Y. strip,but even the lowly chuck steak will turnout real good this way. Make sure its aged, sprinkle some soy sauce over it, and if you have it, mash up garlic cloves, and use a big BBQ fork, to stab the juices and garlic into the meat. Do this several times on both sides, letting it marinate for at least 8 hrs in the refer. If you don't have fresh garlic, garlic powder is ok too.
Over a wood fire, preferably apple or hickory wood, cook to medium rare/medium. If you know a wood fire, let the wood burn down some, as to add some smoke to the meat. Baked potatoe/sour cream-no butter, tossed salad with veggies from the garden, corn on the cob, and a big glass of cold draft beer. And make sure there is a hammock close buy. gypsyman (you boys from TX. can substitute mesquite!!)

FourBee · « **Reply #9 on:** September 10, 2009, 06:16:10 PM »

I still raise a few grass fed Longhorn cattle. Decendants from the original last cattleherd drive that was brought into the Oklahoma preserve. At about a year and a half age of roaming the range, they're penned, loaded up, and sent to slaughter the same day. After hanging a week in the cooler so the muscles relax, they are custom cut and wrapped. The loin produce very succulent 1" thick steaks that brings a smile to all faces as they come off the grill.

4B

Graybeard · « **Reply #10 on:** September 10, 2009, 06:50:28 PM »

Delmonaco is an old name for a ribeye steak. You just like it Dale cuz it sounds like your name.

My favorite is a ribeye grilled over charcoal but I can live with them on the gas grill as it's a lot less hassle. I agree a properly cut chuck eye is about the second best followed by a t-bone or porterhouse both of which come from the same area with the t-bone just having a bit more of the bone in it.

Most of the rest I'd prefer to leave to the rest of you or just grind them.

DalesCarpentry · « **Reply #11 on:** September 10, 2009, 06:55:07 PM »

Quote from: Graybeard on September 10, 2009, 06:50:28 PM

Delmonaco is an old name for a ribeye steak. You just like it Dale cuz it sounds like your name.

My favorite is a ribeye grilled over charcoal but I can live with them on the gas grill as it's a lot less hassle. I agree a properly cut chuck eye is about the second best followed by a t-bone or porterhouse both of which come from the same area with the t-bone just having a bit more of the bone in it.

Most of the rest I'd prefer to leave to the rest of you or just grind them.

Dale

Hodr · « **Reply #12 on:** September 10, 2009, 07:38:05 PM »

I go to to the butcher and have him cut me the last two large marbeled ribs on a standing rib roast. I loosen the chine bone and tie back with kitchen twine. Add garlic salt, pepper and Montreal steak season. Load them standing on edge into a 425 degree convection oven until reliable meat thermometer shows 125 degrees. let stand 5 minutes with thermometer still in, then pull thermometer and cut between ribs letting them fall crisp outside onto a slice of sourdough bread. Pour drippings on top, add baked potato and salad. You get two 24- to 30 ounce steaks. It's worth the heart attack. Some days run in cycles, this is the third restraunt recipe I've sent in today.

blindhari

ro · « **Reply #13 on:** September 10, 2009, 08:28:23 PM »

I grew up on a farm and cattle ranch, my dad in his 70's and still running the cattle herd, he has cut back to about 60-80 head of
Reg.Black Angus Cattle, so yes I have had great steaks all my life, my favorite cut is the RIBEYE, about 14-16 ounces, 3/4" plus thick, cooked medium well on charcoal and smoke, if its a good steak you don't need steak sauce, ro

Casull · « **Reply #14 on:** September 10, 2009, 08:32:28 PM »

Nice marbled ribeye (or T bone when I can't get the ribeye). Shake on a little Canadian Steak Seasoning (brand name, don't know where it's made), grill over charcoal for the shortest time possible and serve rare. No sauces, ketchup, etc. (I like the taste of steak). Baked potatoe, ear of corn, some butter and . . . where was I?

williamlayton · « **Reply #15 on:** September 10, 2009, 11:19:05 PM »

Prime Rib---bring it back to life bloody, Rib eye and, believe it or not, flank steak seasoned and grilled, brisket-smoked slow over mesquite (12 hours fat, side up to start)
I like steaks grilled over mesquite or oak.
I prefer grass fed with fat.
Blessings

GH1 · « **Reply #16 on:** September 10, 2009, 11:21:11 PM »

I like a NY steak, seasoned with Penzey's Chicago Style steak seasoning. I also like a leg of lamb steak, marinated in olive oil, garlic, and rosemary cooked medium rare.
GH1

FourBee · « **Reply #17 on:** September 10, 2009, 11:48:14 PM »

Quote from: GH1 on September 10, 2009, 11:21:11 PM

I like a NY steak, seasoned with Penzey's Chicago Style steak seasoning. I also like a leg of lamb steak, marinated in olive oil, garlic, and rosemary cooked medium rare.
GH1

Me Too.

I acquired the taste for lamb when I was stationed up north. Down here in cattle country, people kinda look at you funnylike when you mention eating lamb. They don't know what they're missing.

oldandslow · « **Reply #18 on:** September 11, 2009, 02:50:13 AM »

There are several cuts that I enjoy and our little grocery store sells some of the best meat you will find anywhere. The only seasoning we use is salt and black pepper. Why cover up the taste of good steak with a sauce? BBQ is a different deal entirely.

Questor · « **Reply #19 on:** September 11, 2009, 02:59:51 AM »

OldAndSlow:

You are true to the idea, sir! I am afflicted with a weakness in that red meat requires ketchup and white meat requires barbecue sauce. It has ever been thus.

hunt-m-up · « **Reply #20 on:** September 11, 2009, 06:24:34 AM »

Corn-fed ribeye or filet with a little coarse salt and pepper, medium rare...good meat brings its own flavor to the dance, no need for a lot of extras.
Some of the best meat we ever had was from an early calf born in March that froze it's tail, ears and hoofs somehow. Thought he was a goner, brought him in the house to save him,he got up the energy overnight to stand-up and crap in the basement.

Butchered him at about 800lbs because he had trouble walking, about the most tender I've ever had other than veal.

Questor · « **Reply #21 on:** September 11, 2009, 06:25:34 AM »

My favorite corn-fed meat is whitetail venison. Mmmm.

AtlLaw · « **Reply #22 on:** September 11, 2009, 06:37:47 AM »

I thought sure I'd posted before... $:-\$ Oh well...

There ain't nuthin better then an inch and a quarter thick ribeye over a grill done Pittsburg style! Burnt on the ourside and red on the inside! And the natural accouterments, loaded baked potatoe and beer!

Heather · « **Reply #23 on:** September 11, 2009, 06:39:51 AM »

Ribeye about an inch thick seared on the grill with Dale's, Worchestershire sauce, and just a tad bbq sauce medium rare. Matt just cooked us some tues night and we had baked potatoes with real bacon and cheese, and a home made salad!

Heather

rex6666 · « **Reply #24 on:** September 11, 2009, 07:09:08 AM »

If i am not mistaken, the porterhouse is the T-bone before the rib-eye is removed
I love a porterhouse 1 1/4-1 1/2" cooked on charcoal with some oak or pecan
thrown on for flavor. I do not like to cover up the taste of the meat with sause.

Sourdough · « **Reply #25 on:** September 11, 2009, 07:14:01 AM »

I love a nice 1" thick chunk of Moose Tenderloin. Grilled over coals with smoke (Mesquite or Hickory I like both) In the field I use green alder to produce the smoke. Cooked medium and no sauces, just it's own natural juices.

Heavy C · « **Reply #26 on:** September 11, 2009, 08:45:12 AM »

Ribeye definitely! Thick cut, over mesquite or oak. No sauce! That's a winner in my book every time.

Oldshooter · « **Reply #27 on:** September 11, 2009, 08:56:16 AM »

Quote from: Heavy C on September 11, 2009, 08:45:12 AM

Ribeye definitely! Thick cut, over mesquite or oak. No sauce! That's a winner in my book every time.

Atta boy Heavy C, Thats the only way to serve a good steak! if they ask for sauce when i cook em they dont get invited back , or I make em a hamburger steak! We rub em with a little cayene, salt, and a bit of garlic!

rockbilly · « **Reply #28 on:** September 11, 2009, 09:00:20 AM »

Ribeye, a thick steak lightly salted and peppered with a hint of garlic powder then about four minutes on each side over a HOT bed of mesquite coals.

Any steak you have to top with sauce ain"t fit for eating eating anyway, that's what we use for dog food.

Casull · « **Reply #29 on:** September 11, 2009, 09:29:33 AM »

Quote

My favorite corn-fed meat is whitetail venison. Mmmm.

Odd choice for best beef steak.