Calling all Americans, Argentinians or anyone who's an authority on Steak

distractor · May 30, 2020

I finely chop 1 small garlic pod, a very very teeny tiny (half a centimeter) very finely minced chilli (for that super far distant pop) and then infuse it along with some sage in to a wad of butter. I let that sit in the fridge for a day or two so that they get to know each other better. Then the butter gets to room temperature naturally. Sea salt flakes that I hand pound and freshly coarse ground pepper on the bad boy. When its about to be done, i add the butter on top of the bad boy and let him rest.

Amen

p4ul · May 30, 2020

Buy the best steak you can afford, black pepper - sear black outside, ‘bleu’ inside, rest...salt at end of cooking, if you salt early it draws liquid out and toughens.

amfalconer · May 30, 2020

markie916
Mushroom powder eh?? Are you in the states?

Nope, I fall under the "authority on steak" well, self appointed anyway.

I'm in the UK, but should have thought you'd find mushroom powder commonly enough?

BlackTalon · May 30, 2020

I'm in the US and learned about mushroom powder from a real Italian (the 'from italy' kind, vs a 3rd gen like me).

Deafboy · May 30, 2020

X350 XJR
Seared rare to medium rare, a little salt & pepper. If I eat a steak, which is not often, I want to taste steak not sauce.

Same here, but I love to put slices of Stilton on it when served. Divine!

flw · May 30, 2020

My personal favorite is steak au poivre with a green peppercorn cognac sauce, served with crispy pommes frites. Divine.

gbesq · May 30, 2020

NOW I know what to have for dinner! Firing up the grill. Nothing like a NY strip and a good red wine on a Friday night.

Toishome · May 30, 2020

Some top-notch Canadian rib eye, black sea salt, and some fresh ground up horseradish if you want to go crazy.
Damn I just drooled all over my shirt 😁

SkunkPrince · May 30, 2020

A little tamari sauce as a baste with some melted butter.

I prefer a strip steak with fried onions and sauteed mushrooms.

When I was a kid and we got half a steer, there would be tenderloin. Melted butter over the tenderloin was common, with some mushrooms.

UncleBuck · May 30, 2020

Start with a prime bone-in ribeye and you can hardly go wrong!

As Spalding said in Caddyshack... "Are you going to eat your fat?"....I always do!

BlackTalon · May 30, 2020

gbesq
NOW I know what to have for dinner! Firing up the grill. Nothing like a NY strip and a good red wine on a Friday night.

And on Saturday nights, too! 😁

MikiJ · May 30, 2020

p4ul
Buy the best steak you can afford, black pepper - sear black outside, ‘bleu’ inside, rest...salt at end of cooking, if you salt early it draws liquid out and toughens.

We call Steak done this way Pittsburgh. It was the way steel workers cooked steak in the open hearth thus Black and Blue.

Rman · May 30, 2020

High end steak cuts, just focus on the cooking with salt and oil right before it goes on the fire.

Lesser cuts like flank or flatiron (we typically eat in tacos here in California) We marinade in a garlic, olive oil, fresh oregano, chili and cumin, then wait and salt well before it goes on the grill. provecho

Farmer · May 30, 2020

After 30 + years growing beef cattle, my favourite cut is rump. Ask any butcher. I prefer it on a hot cast iron plate, seared on the outside, rare inside, HP occasionally, but English mustard and white pepper every time for me, served with spuds, some green stuff if needs be

UncleBuck · May 30, 2020

Farmer
After 30 + years growing beef cattle,

After nearly 70 years eating beef cattle.... Ribeye! ( I prefer corn fed)

Farmer
my favourite cut is rump

My favorite pot roast but too lean to flame grill (is there any other way?).

Farmer
seared on the outside, rare inside

You nailed this one, although I enjoy bleu inside, just as long as it isn't cold.

Farmer
served with spuds, some green stuff if needs be

Spoken like a true farmer but let's hear from the ranchers!

Just good fun, Farmer, my hat is off to those that produce what we truly love!

SkunkPrince · May 30, 2020

Something my parents used to do...

Find you a Porterhouse steak as big as you can and two inches (5cm) thick.

Slice a pocket into the sirloin. Stuff it with onions, garlic, and herbs. Sew the edge with cotton string so the contents don't fall out.

Grill as normal, and then of course melted butter over the top and enjoy!

queriver · May 30, 2020

2 pages of posts and no photos!? My steak prep is very simple, generally just rub with olive oil and season with fresh ground salt and black pepper. Sometimes I marinade in the fridge for a while in olive oil and lemon juice, and rarely also a splash of worcestershire sauce. My general rule is there are no rules and I use whatever is available that takes my fancy and the same applies to what accompanies the steak on the plate. Here are a few:

8100_RPM · May 30, 2020

queriver
2 pages of posts and no photos!? My steak prep is very simple, generally just rub with olive oil and season with fresh ground salt and black pepper. Sometimes I marinade in the fridge for a while in olive oil and lemon juice, and rarely also a splash of worcestershire sauce. My general rule is there are no rules and I use whatever is available that takes my fancy and the same applies to what accompanies the steak on the plate. Here are a few:

You're making me hungry for steak even though I just cooked some rib eyes on Monday.

Canuck · May 30, 2020

I prefer mine more on the medium rare side, but I would devour you culinary masterpiece without a second thought!

SkunkPrince · May 30, 2020

Canuck
I prefer mine more on the medium rare side, but I would devour you culinary masterpiece without a second thought!

You and me, brother.