Steak

[Liketobake]

How do you like your steak?

I like mine medium to well done.

[Tyler]

I rarely eat steak but I like it medium rare.

Some people like it so rare that they only want it put across the flames over 2-3 passes! It's true... ask Avril!

[girl4cooking]

i am a total steak nut! and one of my favorites ways to cook it is to lather it with barbeque sauce or other marinade, add a little salt and pepper and maybe a couple of onions or slices of celery and then wrap the steak tightly in tin foil, then bake at 400 for 15-20 mins depending on the thickness of the cut.

i like mine medium rare, and the only problem with this method is that you have to make a pretty good guess at how long to cook it based on the thickness and type of cut in order to get it to come out just right. but when it does, hmm, hmmm!!

[clint48]

I like mine medium, but my wife likes her steak well done, so when we go out to eat I have to wait ten minutes longer to get my steak while they are cooking her steak.

[NOCHEF&JUSTLOVESFOOD.YUM]

I like mine medium rare. Now, to the heart of the matter, WHICH steak? I love the rib-eye...

[Tango]

Hi, I'm new to your forum. I had to log in on this question. Steak is a favorite of mine. I like it cooked medium well which brings out the flavor, and I also like some natural juices left. Mmm...

I write articles for my website and others. I would like to know what your favorite cut of steak is? I like a good T-bone...

Cheers! Tango

[Davey]

It depends on the cut, but typically I like my meat medium and blackened. The inside usually comes out pink, slightly warm, and crispy on the outside.

[Spiritwolf]

Davey, thats how I love mine done, any sort of steak, as long as it is a tender cut, medium but blackened a bit, so you can taste the charchol, Mmmm Delish, on the Barbie is the best as you can smoke yourself out if you cook it inside, the smoke detecters dont like it much either. There is nothing better than a charcholed piece of beautiful tender steak, that is pink on the inside, not bleeding, YUCK no way, but pink,juicy and tender, YUMM, thats the way to eat a good steak.

[simply delicious]

I'm from Chicago, so steak is a must with all of the steakhouses here, although I go against tradition and like it well done. Medium is the more popular choice.

[CarolinaQue]

I personally love a good rib eye, bone in. Also known as a cowboy rib eye. I like to age mine myself in my spare fridge. I usually age the whole roast for about 5 days, and then cut the roast into individual steaks and age another day or 2. This expells moisture, which is red meats enemy.

Once they are aged, I trimmed a bit off of the outside of the flesh, sprinkle some of my own personal seasoning on them and put it on a super hot charcoal fire (about 700* to 800* degrees) for about 4 to 5 minutes a side.

I then glaze a butter/mustard/horseradish mixture over the steaks and cook another minute on each side.

So tender, they'll melt in your mouth.

Tim

[NOCHEF&JUSTLOVESFOOD.YUM]

I don't have any issue with anyone on this subjext. ALL the ideas are great ! Steak is one of my all time favorites. I love rib-eyes the best, but have recipes for any cut. Be prepared LOL

I also LOVE horeradish on most anyhting so I started using this recipe a while back and tweak it from time to time. I have a Le Crueset (sp ?) cast iron grill pan that I fire up on the grill or on the stove.

I also prefer prime grade, when i can afford it, and then relish each and every single bite. Don't forget to let the meat rest. As my buddy Alton Brown would say " you will be rewarded".



Seared Rib-Eye Steak with Horseradish Sauce


Ingredients:

2 rib-eye steaks (12 oz each)
2 cloves garlic, minced
3 tablespoons Worcestershire sauce
1 teaspoon dried oregano flakes
1 tablespoon vegetable oil
1/3 cup sour cream
2 tablespoons prepared horseradish
1 dash Tabasco sauce
oil (to cover bottom of pan)
salt and pepper (to taste)

Directions:
Combine garlic, two tablespoons of the Worcestershire sauce, oregano, and oil in a small bowl. Rub mixture onto steaks and refrigerate for one hour.

Heat a small amount of oil in a large heavy-duty skillet over high heat. When the oil is hot, add steaks and sear on one side until well browned. Flip the steaks over and sear until meat is cooked to desired doneness. Combine sour cream, horseradish, one tablespoon Worcestershire sauce, and Tabasco.

Place steak on plate and spoon horseradish sauce over steak. Salt and pepper to taste.

[howefortunate]

Quick and easy grilled steaks:

4 ribeye steaks
1 cup dry red wine
2 teaspoons garlic herb seasoning
1 teaspoon chili powder
1 teaspoon salt
1 1/2 teaspoon freshly ground black pepper

1. Place all of the ingredients in a large ziplock bag.
2. Marinate for 2 to 4 hours in the bag. Turn the bag over every once in awhile to keep the meat covered with the liquid.
3. Grill on barbecue until done as desired..

This will make 4 servings.

[George©]

I'm from Chicago, so steak is a must with all of the steakhouses here, although I go against tradition and like it well done. Medium is the more popular choice.

I too am from Chicago and a guy I work with likes his steaks well done...I keep telling him he is nuts, but hey, to each their own....I like my steaks pretty rare, but charred on the out side...I usually achieve this on my grill...getting it VERY hot before putting the steaks on (with a little salt, pepper, and olive oil), put them on...let them cook 2 minutes, flip....2 minutes...done.