How do you cook steak?

[schoolsout]

I put reg yellow mustard in ground beef when making burgers at times...

 

[jinman]

I put reg yellow mustard in ground beef when making burgers at times...

:thumbsup::thumbsup::thumbsup:
A burger without mustard is like a day without sunshine. I love mustard on my burgers and always rub my ribs with it when putting them into the smoker.:licking:

BTW: I think my favorite chain steakhouse is Outback Steakhouse. I normally get their rib-eye or porterhouse tenderloin with a side of mushrooms. As with all chains, different locations vary, but I've been happy with meals and service in almost every Outback I've been to.

 

[2LaneCruzer]

I put reg yellow mustard in ground beef when making burgers at times...

And I will often add a little yellow mustard to my babyback ribs along with my favorite rub before putting them on the BGE. :licking:

 

[Gizmo2]

:thumbsup::thumbsup::thumbsup:
A burger without mustard is like a day without sunshine. I love mustard on my burgers and always rub my ribs with it when putting them into the smoker.:licking:

BTW: I think my favorite chain steakhouse is Outback Steakhouse. I normally get their rib-eye or porterhouse tenderloin with a side of mushrooms. As with all chains, different locations vary, but I've been happy with meals and service in almost every Outback I've been to.

Jinman, Have you ever been here Cattleman's Steakhouse at Indian Cliffs Ranch near El Paso, Texas
I've had the COWBOY, a 2 pound T-Bone Steak a couple of times. No, I cannot eat the whole thing but that has never stopped me from ordering it. It's been a long time since I've been there and I am not sure if you can still get it but they still show it on the menu.

 

[two_bit_score]

:thumbsup::thumbsup::thumbsup:
A burger without mustard is like a day without sunshine. I love mustard on my burgers and always rub my ribs with it when putting them into the smoker.:licking:

BTW: I think my favorite chain steakhouse is Outback Steakhouse. I normally get their rib-eye or porterhouse tenderloin with a side of mushrooms. As with all chains, different locations vary, but I've been happy with meals and service in almost every Outback I've been to.

I get to travel a lot and when in some town that I don't have a favorite local steak joint I usually rely on Chilis. Their ribeye is good for the price, second choice is Outback, mainly because they have fewer locations.

 

[czechsonofagun]

I do only deer stakes for the last few years. Tenderloin or shank, slice half an inch thick, tenderized - hammered - salted and spiced. Frying pan in very hot oil or over the fire when there is only heat left, no flames. Since it is so thin you can cook it short time, I prefer rare.

Local butcher swears on steak still frozen when it goes on fire never tried it.

My friend marinates deer stakes in italian salad dressing and it is very good too. I usually spice it with wild game mix from good ole Europe, love that taste.

 

[2LaneCruzer]

Wishbone Italian Salad Dressing is an excellent marinade for pork; especially thick chops slow cooked on the smoker.

 

[Jim Shooz]

A good tenderizer for steak that you suspect might have been better used as the sole of your work boot is to marinate it for half-n-hour just rubbed with kiwifruit. Apparently the enzymes in the kiwifruit react with the meat.
Worked for me.

 

[Soundguy]

Are we talking salmon steaks in this thread??! :drool: :licking: :thumbsup:

shark steaks!

 

[2LaneCruzer]

A good tenderizer for steak that you suspect might have been better used as the sole of your work boot is to marinate it for half-n-hour just rubbed with kiwifruit. Apparently the enzymes in the kiwifruit react with the meat.
Worked for me.

Yep, it contains papain, just like the Papaya. Papain is heat laible, so when you cook the meat, the papain is destroyed.

 

[jinman]

Jinman, Have you ever been here Cattleman's Steakhouse at Indian Cliffs Ranch near El Paso, Texas
I've had the COWBOY, a 2 pound T-Bone Steak a couple of times.

No, I've never been to that restaurant. I love thick steaks, but not big ones. I just can't eat much more than a 10 oz steak if I have salad, bread, and veggies and/or mushrooms. If I eat a 16 oz steak, I will only eat salad and a little bread or I can't finish it.

The best porterhouse steak I've ever had was when I was in the US Navy and stationed at the Philadelphia Naval Base. The Chief's Club there had a porterhouse that was so big it had to be served on a platter all by itself. It had to be 20 oz as I could never eat it all, but it was so good I ordered it often. Then, I got transferred to San Diego, Ca and the Chief's Club there had the best filet I've ever put in my mouth. It was at least 1-1/2" thick and they cooked it perfectly. I'm really not partial to clubs on base, but those two meals stand out as some of the best I've ever had anywhere.

 

[WH401]

Just steak, no marinade or seasoning...if the steak isn't good enough to taste good by itself then I wouldn't want it anyway. And as R-A-R-E as possible.

 

[5030]

I love steak, but rarely make it at home because I just can't make it as good as at a proper steak restaurant. How about you TBN'ers share your best steak cooking secrets with the rest of us.

Note: I have a gas and a charcoal grill so I'm eager to try lots of new things.

What cuts do you prefer, to merinade or not to merinade, season or not, what is the best side dish in your view?

Out of the ice box, close to any heat source for about 30 seconds and enjoy.

 

[grsthegreat]

Out of the ice box, close to any heat source for about 30 seconds and enjoy.

yeiks... a bunch of vampires here

 

[massey990]

Ive enjoyed a lot of very rare cooked beef and my share of steak tartare but eating very rare and uncooked meat is hard on the digestive system.

These days I would as soon eat a well aged (almost black before cooked) medium well done cut than eat a steak that is not hot through.

 

[NativeSon]

One of my favorite Steak places is The Big Texan in Amarillo. I use to pass it by on my way to N. Mexico, but now I try to hit there when it's time to eat.

Restaurants that serve good steaks generally serve only Prime or Choice grade steaks. That is what gives them their consistancy.

Prokop.....I too dredge venison in seasoned flour and cook it in a skillet with olive oil. The flour keeps the lean venison from drying out and becoming tough. And I feel that venison should be cooked no more than Med Rare.


Charlie

 

[Car Doc]

One of my favorite Steak places is The Big Texan in Amarillo.

Charlie

Yup good restaurant for sure! I have ate there more times than I can count never tried the big Texan @ 5# but we sure ate a lot of steak and king crab legs there when I was in the oil field! :licking: (and the strip clubs on Amarillo blvd weren't bad either oh we were talking steaks )

 

[Duffster]

Are we talking salmon steaks in this thread??! :drool: :licking: :thumbsup:

Insert ''puking'' smiley.

Beef steak, any cut will do, on a charcoal grill.

I marinade depending on the beef. All home/hand raised of course.

Although that is getting tougher with the price of feeder calves.

 

[two_bit_score]

One of my favorite Steak places is The Big Texan in Amarillo. I use to pass it by on my way to N. Mexico, but now I try to hit there when it's time to eat.

Restaurants that serve good steaks generally serve only Prime or Choice grade steaks. That is what gives them their consistancy.

Prokop.....I too dredge venison in seasoned flour and cook it in a skillet with olive oil. The flour keeps the lean venison from drying out and becoming tough. And I feel that venison should be cooked no more than Med Rare.


Charlie

Next time you are around Amarillo look up the Lone Star Bar and Grill.

It will make you throw rocks a the Big Texan.

 

[EddieWalker]

As a single guy, I've found that you need more then just a pet pig to get anywhere when a girl comes over. Impressing them with a really good steak has proven to be a sure fire way to have a good time.

I use charcoal. I tried the different types and have found that the regular is what I like the best.

I only buy USDA Choice Ribeye's. I think that buying quality meat is the most important part to it.

After reading up and experimenting with different rubs, seasonings and marinades, I found McCormick Montreal steak seasoning. I sprinkle it on each side of the steak, and push it into the meat with my fingers.

When the coals are white, I put the steaks on the grill and leave them for 4 1/2 minutes. Then I flip and wait another 4 1/2 minutes.

That's it. Simple, fast and AMAZING!!!!

To finish off the meal, I like a baked potatoe and a salad, but sometimes grill zucchini and yellow squash with lots of salt and pepper on olive oil.

Add wine and a pretty girl, and it's going to be a very good night!!!!

Eddie