The Steak Thread

Steaks were confusing always to me in how it's made.

I mean... well done? Medium? Rare?

Surely I get that you can't just cook it like you do with most of the meat but I just... don't get it in general.

I tried some and they're okay but so expensive here.

Eh, the whole medium well and medium rare stuff isn't really about cooking the meat itself, it's mostly just for your personal taste. Like what kind of texture you want; if you enjoy pain, cook your steak well-done, if you like having to restrain your meal from jumping off the plate, cook your steak rare.

I guess it's just a fancy sort of preference.

I remember Garfield make a joke like that once.

"You can tell it's undercooked when it starts to moo."

They say that in the Army the chow is mighty fine, A steak jumped off the table and started marking time.

Well, it's chicken, but you get my point.

Steak... good.

I had filet mignon for the first time on a cruise ship a few days ago and it was rarer than I asked (I went for medium well but got it essentially rare), but I enjoyed it! I would’ve probably had all of it without question, but my mother was right there and has long been a fervent opponent of pink insides. I mourned its loss upon leaving the restaurant, but since I was on vacation I got to have the regular (but still good!) steak from there a few nights later.

I was raised with getting mine well-done as the baseline, but I’ve shifted upward on the doneness scale since I was a kid. My favorite might be hibachi-style steak — even if you get it cooked tough, the flavor is more than capable of shining through if you get it from the right place. (Also, with certain recipes, yum yum sauce is the type of substance I could probably develop a lifelong addiction to.)

^^ You made me remember how to do that line in proper cadence.

Edited by MajorTom on Jul 30th 2019 at 4:38:38 AM

I personally like sirloin or filet steak. As for how it’s cooked, medium rare.

If you go to Lanzarote, try the steaks there. I’ve never had a bad steak on my holidays there and there’s plenty of steakhouses to go to.

Where's that?

^ Canary Islands.

Intriguing. :)

Speaking of which, I can't remember how long ago it was when I saw it on the Travel Channel, but on one of their shows, I was quite fascinated by the steakhouse they have in the Circus Circus place after they talked about how great it is. Or was it Caesars' Palace?

I like my steak medium rare.

I've eaten well-done before, but I don't really like it because I personally think it tastes like cardboard, and it's so tough and hard to chew, and I really hate chewy/tough meat.

Bump. Thanks to the dinner I had tonight, top sirloin is now a very close second to my favorite cut. :) (Ribeye is my #1 favorite)

I like grilling Rib Steaks, getting cross lines on them from the grill.

I like salt, pepper, garlic and olive oil/animal tallow/schmaltz. I also have a homemade rub I use for multiple purposes which works on steak too.

Edited by SkyCat32 on Jan 17th 2021 at 7:53:33 AM

Home-made grill steaks are the best.

I love to season them with some pepper, salt, olive oil, spices and chilli if possible

I’m having a steak (a ribeye one) marinated in Jamaican jerk sauce for dinner tonight. And it tastes excellent, as usual. It’s a great way to warm up with the way the weather has been going lately. In the immortal words of Frank Herbert, the spice must flow.

I like to experiment with marinating stakes, with various spices, wines and such things. Something I learned from my German brother-in-law is to marinate a stake in beer, together with onions and mustard. After a day or two I'll fry the stake until it is well-done, because I don't want my stakes to have any red in them.

There's a local butcher shop near my sister's house that has some excellent stuff in there. She's right about that. As a matter of fact, it's so good she even said that if she could, she'd eat the steaks they have there every day. I liked that. It made me think of one of my favorite jokes from Peanuts. XD

Schroeder: I've heard that the prices of haircuts have gone up quite a bit recently.
Charlie Brown: Yeah, isn't that great?! That means we can buy a five-car garage and a stable for riding horses! We can have steak for dinner every night and spend all our winters in the French Riviera! (walks off in a huff)
Schroeder: (while looking at us in the audience) I never knew a barber's son could be so sarcastic. :/

Edited by Demetrios on Jun 18th 2021 at 10:40:03 AM

That joke is fucking amazing lol.

Wrap a fillet mignon in fresh bay leaves, wrap bacon around it, keep everything in place with toothpicks.

A simple recipe and tastes delicious.

Bumping this thread, especially since I’m going to cook one up this Saturday. When it comes to the steaks you can get at the store, why are the cuts with bones in them lower in price than those without them? :S

I'd assume it's because more bone means less meat, though some people prefer the bone.

I highly recommend Steven Raichlen's "the Barbecue! Bible". It has this garlic lime steak recipe and it's delicious.

For tonight’s dinner, the main course was a New York strip steak marinated in hot wing sauce. Is that not the most New York thing ever?

If anyone visits my state's capital, Hobart, you have got to check out the Ball & Chain Grill in Salamanca Place. I swear they do the best steak I've ever tasted.

Sounds cool.