Steak

[Emerson40]

I don't eat a lot of red meat, but do enjoy the occasional steak.

A good steak should be a nice, choice cut. Those lesser cuts can go for stews and chillies.

Rub a little olive oil, season with some oregano, salt, and pepper. Grill to a beautiful medium, medium rare.

NEVER put Bar-B-Q sauce on a good steak. You might as well put Ketchup (Catsup) on your oatmeal.

 

[silverwhisper]

i'm a confirmed carnivore. if i could actually eat only steak, my life would be pretty awesome.

periodically, i like to use soy sauce to dip a good steak, although i generally prefer a pat of butter, salt & pepper.

damn it, now i'm hungry...

ed

 

[Sweetdaisymae]

I like to marinade in a teriyaki (sp?) sauce and add black pepper

 

[Loverskitten]

I love steak! Mmmmm a nice bone-in ribeye *drool* now I'm hungry too.

 

[bailadora]

NEVER put Bar-B-Q sauce on a good steak. You might as well put Ketchup (Catsup) on your oatmeal.

This goes far beyond steak. If it's been properly seasoned beforehand, good Q doesn't need sauce, period.

 

[Aphro]

As long as it's rare to medium rare. I like my steak almost still mooing.

 

[fire_breeze]

Medium rare is over cooked. Charred on the outside and mooing on the inside, and with maybe a little pepper.

I like my meat raw

 

[NippleMuncher]

I like mine to just stop quivering. I don't mind the occasional kick in the teeth, but I much prefer "just" done, and preferably slower seer/cook so that it's not black/brown, dead/hard on the outside.

As a general rule, we lightly salt, pepper, onion powder, and garlic powder our meats, whether it's a steak, roast, or chicken. These seasonings enhance the flavor without being overbearing. I personally am not a fan of "green" herbs, such as oregano, thyme, etc on a piece of meat that I'm eating by itself, as they impart too much of their own essences that detract from the flavor of the meat.

Marinades, the only time I marinate beef is when I make fajitas, then I've got an awesome tequila marinade that is freaking delicious!

 

[fire_breeze]

I like mine to just stop quivering. I don't mind the occasional kick in the teeth, but I much prefer "just" done, and preferably slower seer/cook so that it's not black/brown, dead/hard on the outside.

As a general rule, we lightly salt, pepper, onion powder, and garlic powder our meats, whether it's a steak, roast, or chicken. These seasonings enhance the flavor without being overbearing. I personally am not a fan of "green" herbs, such as oregano, thyme, etc on a piece of meat that I'm eating by itself, as they impart too much of their own essences that detract from the flavor of the meat.

Marinades, the only time I marinate beef is when I make fajitas, then I've got an awesome tequila marinade that is freaking delicious!

Recipe please

 

[NippleMuncher]

Recipe please

Here you go.

FAJITAS
Source; “Outdoor Cooking” - Williams-Sonoma

Marinade
⅓ c. Tequila
¼ c. Fresh Lime Juice
2 T. Oil
2 cloves Garlic, minced
¼ t. Salt
¼ t. Pepper Flakes


4 lb. Chicken Breasts, boneless, skinless - OR - 2 lb. Beef - OR - Combo
2 Onions, ½” thick slices
3 Bell Peppers, seeded, deribbed, cut into ½” thick slices
8 c. Mushrooms, sliced
Salsa or Pico de Gallo
Cheddar Cheese, grated
Guacamole
Jalapenos, sliced
Sour Cream
Flour Tortillas

Combine all of the ingredients for the marinade. Marinate meat, onions, and peppers in separate Ziplock bags for 2+ hrs.

Grill vegetables first, while onions & peppers are grilling marinate mushrooms for 10-15 min. then grill immediately. Grill meat.

To serve, cut meat into thin slices on the diagonal and across the grain. Mound the meat on a platter with the vegetables. Serve immediately with pico de gallo, cheddar cheese, guacamole, sour cream, and cup of salsa arranged on a separate plate on a bed of shredded lettuce. Steam the tortillas in a moist towel in the microwave for 30 seconds and serve on the side.


Side Notes:

You will actually need to 4x the marinade batch, and double it again because you'll have two to four bags of marinating items, all at once. Marinate the chicken and beef separately, also, marinate the onions and peppers separately. Don't go any longer than 3 to 4 marinating time on the meat, or you start getting seviche, which isn't as good as it sounds.

When you start multiplying the marinade, DO NOT multiply the pepper flakes, or it will be way too hot! I use a strong 1/4tsp for a 4x batch.

Grill the veggies in a grilling tray, stirring often to keep from burning/over cooking. You can combine the onion and pepper marinade into one bag before placing the mushrooms into it.

 

[fire_breeze]

Here you go.

FAJITAS
Source; “Outdoor Cooking” - Williams-Sonoma

Marinade
⅓ c. Tequila
¼ c. Fresh Lime Juice
2 T. Oil
2 cloves Garlic, minced
¼ t. Salt
¼ t. Pepper Flakes


4 lb. Chicken Breasts, boneless, skinless - OR - 2 lb. Beef - OR - Combo
2 Onions, ½” thick slices
3 Bell Peppers, seeded, deribbed, cut into ½” thick slices
8 c. Mushrooms, sliced
Salsa or Pico de Gallo
Cheddar Cheese, grated
Guacamole
Jalapenos, sliced
Sour Cream
Flour Tortillas

Combine all of the ingredients for the marinade. Marinate meat, onions, and peppers in separate Ziplock bags for 2+ hrs.

Grill vegetables first, while onions & peppers are grilling marinate mushrooms for 10-15 min. then grill immediately. Grill meat.

To serve, cut meat into thin slices on the diagonal and across the grain. Mound the meat on a platter with the vegetables. Serve immediately with pico de gallo, cheddar cheese, guacamole, sour cream, and cup of salsa arranged on a separate plate on a bed of shredded lettuce. Steam the tortillas in a moist towel in the microwave for 30 seconds and serve on the side.


Side Notes:

You will actually need to 4x the marinade batch, and double it again because you'll have two to four bags of marinating items, all at once. Marinate the chicken and beef separately, also, marinate the onions and peppers separately. Don't go any longer than 3 to 4 marinating time on the meat, or you start getting seviche, which isn't as good as it sounds.

When you start multiplying the marinade, DO NOT multiply the pepper flakes, or it will be way too hot! I use a strong 1/4tsp for a 4x batch.

Grill the veggies in a grilling tray, stirring often to keep from burning/over cooking. You can combine the onion and pepper marinade into one bag before placing the mushrooms into it.

Oh my Gods! Thank you - and if it tastes half as good as it sounds... Im sure this will be a hit!

Thank you again

 

[NippleMuncher]

Oh my Gods! Thank you - and if it tastes half as good as it sounds... Im sure this will be a hit!

Thank you again

I recommend you make them this weekend. You won't be disappointed.

 

[Emerson40]

Here you go.

FAJITAS
Source; “Outdoor Cooking” - Williams-Sonoma

Stuff written that makes one's mouth water....

.

Thanks NM! I will definitely give this a go.

I like mine extra well done with no pink at all, anywhere to be seen, and pepper gravy. I've tried all the rest but that's just how I like it. I know, I'm awful. So I hear every time I order a steak.

Oh my dear Lustrous Precipitation....

 

[NippleMuncher]

I like mine extra well done with no pink at all, anywhere to be seen, and pepper gravy. I've tried all the rest but that's just how I like it. I know, I'm awful. So I hear every time I order a steak.

And the angels cried!

 

[Deacon13]

The only thing a steak needs is a touch of garlic and a knife and fork.

As far as to how it is to be cooked - I like my steak the same way I like pussy - hot wet and red

 

[Que]

Medium rare is over cooked. Charred on the outside and mooing on the inside, and with maybe a little pepper.

I like my meat raw

This is the way that God eats steak.

I can't stand it when the guy in the kitchen at a restaurant is obviously squeamish it gets to e so bad sometimes I have to order it rare just to get it to have some pink in it.

I like mine extra well done with no pink at all, anywhere to be seen, and pepper gravy. I've tried all the rest but that's just how I like it. I know, I'm awful. So I hear every time I order a steak.

Can I recommend the tofu burger for you? You're an ideal canddate for a vegan lifestyle. In general terms I feel in animal is living up to its highest potential when it is dispatched humanely and grilled to perfection. On the other hand no animal should suffer in anyway just to end up a charred brisket on your plate.

And the angels cried!

Indeed...veriliy it came to pass that Jesus wept.

 

[unregistered]

 

[fire_breeze]

This is the way that God eats steak.

I can't stand it when the guy in the kitchen at a restaurant is obviously squeamish it gets to e so bad sometimes I have to order it rare just to get it to have some pink in it.

I hear ya.

I rarely eat steak, just a couple of times a year, and if it's at a restaurant I almost always have my brother order for me (some reason, we eat steak when we go out ). He likes his rare, so he'll order one rare and one Pittsburgh rare at once. I just get so so sick and tired of the waiter asking me if I am sure I want it black and blue, and do I know for sure that's what I want, because it's really no shame in asking for medium well .

Yes, I'm fucking sure. Do. Not. Cook. My. Meat. Hell, bring it tap-dancing on my table with a bad sunburn and let me carve the rump!

 

[twister947]

I refuse to buy expensive beef for guests, and reduce it to charcoal. I serve pork.

 

[Trolltroll420]

I don't eat a lot of red meat, but do enjoy the occasional steak.

A good steak should be a nice, choice cut. Those lesser cuts can go for stews and chillies.

Rub a little olive oil, season with some oregano, salt, and pepper. Grill to a beautiful medium, medium rare.

NEVER put Bar-B-Q sauce on a good steak. You might as well put Ketchup (Catsup) on your oatmeal.

Patrick Bateman?

 

[ShyNerdHere]

lately we have been using foil when we grill em. once its time to flip em they go onto foil.

i like mine w/ only butter (real) and a splash of olive oil. cooked just abit past pink (more well than pink)

mrs likes hers cajun style (burn to a crisp)

 

[sethp]

Grill em with lots of lemon pepper or cover em with loads of sautéed mushrooms! You sauté the mushrooms with butter and garlic salt ..mmm mmmm

 

[Emerson40]

Patrick Bateman?

That reminds me, I have to return some videotapes.

 

[LaOrca]

Steak is nice but nothing beats a wood smoked pulled pork sandwich running with BBQ sauce. Heaven!

 

[NaturistLouise]

Beef Tenderloin

I also just love steak. My favourite is tenderloin with hubby's special spice rub - Montreal steak spice, pepper, and a few other spices which I think vary from time to time.