How do you like your Steak prepared

[RanPicks]

and what kind...

I prefer the Filet - used to take the Ribeye, but once I figured out the price is actually pretty comparable if you factor in all the fat...

Filet, Medium rare (warm red/pink middle), w sauteed portabellas on the side...

[Gobbler's Knob]

Medium rare, gotta have it topped with mushrooms and it has to be AAA Angus beef.

[Spookshow]

Well Done.... I eat steak almost daily. I get whatever is on sale. Usually strips and ribeyes.

[RanPicks]

Originally Posted by Spookshow

Well Done.... I eat steak almost daily. I get whatever is on sale. Usually strips and ribeyes.

oh man, that would kill me - not to mention the lock jaw... I hope you have some sort of suace to help wash it down or give moisture

[Gobbler's Knob]

Originally Posted by Spookshow

Well Done.... I eat steak almost daily. I get whatever is on sale. Usually strips and ribeyes.

Careful, John Tesh says over cooking steak can cause certain types of cancer.

[The Judge]

Steaks on the Grill
I prefer steaks with a bit of marbling like a ribeye or t-bone. Lightly coat the entire steak with peanut oil and then liberally sprinkle a Canadian steak seasoning over the entire steak.

Place the steak directly over hot coals and cook to desired doneness, only turning once. Watch the steaks carefully as the peanut oil is actually flammable and fire flare-ups are common. The oil not only helps the seasoning stick but seals the juices within the meat as the oil burns.

An excellent brand of seasoning is Tones but this recipe is very close to what can be found at a grocery store under a more expensive label such as McCormicks Montreal Seasoning.


2 tsp garlic powder (not garlic salt)
1 TBS plus 1 tsp coarsely ground coriander seeds
2 TBS coarse (kosher or sea) salt
1 TBS plus 1 tsp dill weed
1 TBS plus 1 tsp paprika
1 TBS plus 1 tsp crushed red pepper flakes (or cayenne pepper)
1 TBS plus 1 tsp freshly ground (coarse) black pepper

Mix all & store in a glass container.

[QuadzillaXXX]

Originally Posted by Spookshow

Well Done.... I eat steak almost daily. I get whatever is on sale. Usually strips and ribeyes.

Yeah that's a good point lol. If I'm eating it just for the protein value I don't really care.
If I'm out and actually have a choice I'll take the medium filet.

[dhunter]

NY strip is by far the best cut....medium

[Yankee23]

Filets or Portehouse only for me

Cooked medium

[Spookshow]

Originally Posted by RanPicks

oh man, that would kill me - not to mention the lock jaw... I hope you have some sort of suace to help wash it down or give moisture

I use a little bit of steak sauce and sometimes ketchup. I usually eat it with half of a baked potato, no butter.

If you think I eat a lot of steak, I eat about 3 chicken breasts a day as well. Now those can get pretty bland if I don't use any seasoning.

[RanPicks]

Originally Posted by Spookshow

I use a little bit of steak sauce and sometimes ketchup. I usually eat it with half of a baked potato, no butter.

If you think I eat a lot of steak, I eat about 3 chicken breasts a day as well. Now those can get pretty bland if I don't use any seasoning.

Damn, you must be the second coming of Tony Mandarich...

Chicken - I alwasy like to marinate them in italian dressing overnight... just one easy way to flavor them...

[Spookshow]

I like this stuff called Montreal chicken rub

[Davydave]

Blue

[Spookshow]

I've never seen a steak cooked blue. Is it even hot?

[RanPicks]

I've heard of Black and Blue... same thing?

Charred on the outside, "blue" on the inside - basically raw

I've eaten something similar - get a balzing hot fire and just stick the (3.5 thick) steak directly on the coals/wood - for about 10 minutes - juicy reddish pink on the inside. Was surpsingly good, but after I saw the inside, I wasn't surprise - just thgouth initially that it would be all burnt and dry...