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.