Favorite type of steak

[dhunter]

All this talk about BBQ has gotten me hungry, lol

Gotta go with the Filet

[cman]

though pretty much only black angus

wde

[dhunter]

Adding one for Blaze

Tube Steak

Not that there's anything wrong with that

[jaypasco]

is prime rib a type of steak or does it just get its name form preperation?

[dhunter]

Originally Posted by jaypasco

is prime rib a type of steak or does it just get its name form preperation?

I believe Prime Rib is a cut of beef, not sure if it's a steak though. It is roasted (slow cooked), you would never throw it on a grill.

[dhunter]

I love prime rib tho, especially with horseradish

[jaypasco]

oh ok, thanks. yea prime rib is best with horsradish and the soysauce or whatever that juice is.

[dhunter]

Originally Posted by jaypasco

oh ok, thanks. yea prime rib is best with horsradish and the soysauce or whatever that juice is.

Au jus

[CorkJuice]

prime rib is horrible, raw beef is not recommended for consumption by humans, just a fine line separates you prime rib eaters from cannibalism

[jaypasco]

the outback primerib well done with the order of king crab on the side. does it get any better???

[upinya83]

corker, i like all my steak medium rare..

[acidflea]

Originally Posted by upinya83

corker, i like all my steak medium rare..

Rare is the only way to go...

[CorkJuice]

you guys are just as bad as this guy

[Kramer]

When grilling the perfect steak, the first thing you need to determine is the cut of the steak; remember you get what you pay for so don't skimp on the quality of the beef. Buy the best quality you can afford. there are a lot of choices available so buy some great steaks. The type of steak you buy will be determined by your favorite, but here is a list of my top 4 steaks. These steak cuts perform best on the grill and give you the best flavour.



1 The Rib Steak:
Nice and fatty this steak is rich with flavour and is best cooked medium-rare to medium to allow the internal fat to heat and self-baste the steak. It is very tender and full of flavour and is my personal favorite.
2 The Porterhouse:
Cut this puppy thick about 2 inches and have it weigh about 24 ounces minimum. This steak offers the best of both worlds giving you the New York Strip Steak and the Tenderloin. It is a flavourful steak that is best served medium-rare.
3 The New York Strip Steak:
The striploin is a great steak with a firm texture and lots of flavour. Cut about 1.5 inches thick and weighing 12-16 oz, this daddy is all New York. Great served blue or Pittsburg black and blue, but it is good all the way to medium-well.
4 Tenderloin Filet:
The tenderest cut but not often the most flavourful as it is extremely lean. Best cut 1.5 - 2 inches thick and cooked blue-rare to medium. Don't over cook this cut as it will be tough and dry like your shoe. If you have a great butcher, see if they can get you a bone-in filet; now that's good eatin'.
No matter which cut you choose, you need to look for steaks that are well marbled (meaning they have lots of internal fat). This marbling is a good fat and it is what gives your steak flavour. Fat=Flavour. Find a great butcher as this is crucial to getting good steaks. What else brings out the flavour and tenderness in a steak? The age. I like to buy dry aged beef as this produces the tenderest meat. Dry aged beef is more expensive and is not available at all grocery stores. Ask your local butcher about dry aged beef; remember the more aged the steak, the more tender it will be.

Now you've got great steaks. They're thick cut, well marbled and dry aged. Mmm, I'm getting hungry for steak. Now how to cook it: once you have spent some serious dough on some great steaks, you do not need to marinate them to tenderize. Only marinate if you want to add flavour.

Personally I like to take a big rib steak or porterhouse and marinate it for 2 hours in Guinness, Mill Street Brewery Coffee Porter or a Steam Whistle Pilsner; all work great.

Season your steaks at the last minute with lots of coarsely ground sea salt, black pepper and lots of garlic or use my King of the Q Amazing Steak Spice.

For cooking a great steak, I prefer to use charcoal since it gives the best flavour but use whatever grill you have. But make sure you get it hot, 600°F plus if you can.

Once you start cooking the steaks remember; high heat lid open, be patient, never leave your grill, don't poke, cut or stick your steaks, and have a beer.

Place steaks on a hot grill on a 45 degree angle at 11 o'clock. Grill for 2 to 5 minutes to sear, depending on thickness and doneness you want. Turn steaks 45 degrees to 2'oclock and cook for another 2 to 5 minutes.

Flip steaks over and baste grilled surface with your favorite baste, like my King of the Q BBQ Sauces (available at Canadian Tire).

Continue to grill for 2 to 5 minutes on a 45 degree angle. Turn steaks 45 degrees and cook for another 2 to 5 minutes. Flip steaks and baste again.

Now you have that fancy chef/steakhouse diamond pattern. Remove steaks from grill and let rest for 3 to 5 minutes before serving.

How Do You Like Your Steak Cooked?

Blue Rare:
A blue rare steak is quickly charred on the outside and barely cooked on the inside. For best results, bring the steak to room temperature before cooking. (130°F)
Rare:
A rare steak has a cool red center. (130 to 140°F)
Medium-Rare:
A medium-rare steak has a warm red center. (140 to 145°F)
Medium:
A medium steak has a pink center and the juices are clear. (145 to 150°F)
Medium-Well:
A medium-well steak has a hot pink center and the juices are clear. (150 to 160°F)
Well-Done:
A well done steak is gray throughout without any trace of pink and the juices are clear. (160 to 170°F)
Super Well Done:
This steak is weighted with a brick until heavily charred on the outside and without any trace of pink and no juices inside. (170°F plus)
Once you've cooked your steak now how will you test for doneness? The best way to test for doneness on a steak is to use a meat thermometer.

The next best method to test for doneness is the Hand Touch Method. Shake one hand loose so that it is completely relaxed. With your other hand, touch the soft fleshy part of your relaxed hand at the base of your thumb. This soft texture is similar to the texture of a blue rare to rare steak. Now touch your thumb and forefinger together and again touch the base of your thumb. This texture is similar to a medium-rare steak. Next, touch your thumb to your middle finger. This firmer texture is similar to the texture of a medium steak. Next, touch your thumb to your fourth finger. The semi-firm texture at the base of your thumb is similar to a medium-well steak. Lastly, touch your thumb to your pinky finger. The very firm texture at the base of your thumb is similar to a well-done steak. This method of testing for a steak is relatively easy and you will never find yourself looking for a thermometer while grilling.

One last note: never cut the meat to test for doneness. Cutting the steak lets all the natural juices escape, leaving you with a dry and tasteless piece of meat.

[upinya83]

Kramer, post of the year

nice work