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How do you like your steak?


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Poll: How do you like your steak? (36 member(s) have cast votes)

How do you like your steak?

  1. Rare, waved over a cigarrette lighter, mooing (1 votes [2.78%] - View)

    Percentage of vote: 2.78%

  2. Medium rare (20 votes [55.56%] - View)

    Percentage of vote: 55.56%

  3. Medium (3 votes [8.33%] - View)

    Percentage of vote: 8.33%

  4. Medium well (5 votes [13.89%] - View)

    Percentage of vote: 13.89%

  5. Well done, shoe leather (5 votes [13.89%] - View)

    Percentage of vote: 13.89%

  6. Don't like steak or vegetarian (2 votes [5.56%] - View)

    Percentage of vote: 5.56%

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#21 BowlCity

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Posted 26 February 2015 - 01:19 PM

Narp and Lorraine :( destroying a good steak!

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#22 BowlCity

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Posted 26 February 2015 - 01:20 PM

View PostThe Analog Grownup, on 26 February 2015 - 01:19 PM, said:

View PostBowlCity, on 26 February 2015 - 12:08 PM, said:

View PostThe Analog Grownup, on 26 February 2015 - 11:58 AM, said:

Medium rare to medium. It depends on my cooking skills that particular day :P. Sometimes my stomach hurts a little if I get too much meat.

Tomorrow I'm planning on having entrecôte steak with fried mushrooms and thin slices of parmesan cheese on top, glazed with a thick red wine sauce and something on the side which I haven't figured out yet. Suggestions are more than welcome :)

:drool: culinary master strikes again...That sounds awesome.

I would swap the mushrooms out for onions. Never liked mushrooms but fried or sautéed caramelized onions are delicious

I'm thinking about keeping the mushrooms (different sorts) and perhaps adding some caramelized pearl onions :)

You can never go wrong with onions with a steak. I make my onions extra spicy! :fury:

#23 troutman

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Posted 26 February 2015 - 01:23 PM

View PostThe Analog Grownup, on 26 February 2015 - 01:19 PM, said:

View PostBowlCity, on 26 February 2015 - 12:08 PM, said:

View PostThe Analog Grownup, on 26 February 2015 - 11:58 AM, said:

Medium rare to medium. It depends on my cooking skills that particular day :P. Sometimes my stomach hurts a little if I get too much meat.

Tomorrow I'm planning on having entrecôte steak with fried mushrooms and thin slices of parmesan cheese on top, glazed with a thick red wine sauce and something on the side which I haven't figured out yet. Suggestions are more than welcome :)

:drool: culinary master strikes again...That sounds awesome.

I would swap the mushrooms out for onions. Never liked mushrooms but fried or sautéed caramelized onions are delicious

I'm thinking about keeping the mushrooms (different sorts) and perhaps adding some caramelized pearl onions :)

Both!! :dweez:

#24 Lost In Xanadu

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Posted 27 February 2015 - 11:53 AM

This is my favorite sauce... not really healthy... but for as often as I have steak... I can do this once in a while. It's really good with pepper-crusted tenderloin seared in an iron skillet (finished in the oven to med-rare)

1 TB unsalted butter
2 shallots, finely diced
1 tsp drained green peppercorns
2 C beef stock
1/2 C Cognac
1/4 heavy cream

Melt butter, add shallots, cook until edges of the shallots start to brown. add peppercorns and mash about half with a fork or wooden spatula. Add stock, cognac and cream. Simmer until reduced by half, stirring frequently (about 15 minutes)

Edited by Lost In Xanadu, 27 February 2015 - 11:54 AM.


#25 BowlCity

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Posted 27 February 2015 - 12:17 PM

View PostLost In Xanadu, on 27 February 2015 - 11:53 AM, said:

This is my favorite sauce... not really healthy... but for as often as I have steak... I can do this once in a while. It's really good with pepper-crusted tenderloin seared in an iron skillet (finished in the oven to med-rare)

1 TB unsalted butter
2 shallots, finely diced
1 tsp drained green peppercorns
2 C beef stock
1/2 C Cognac
1/4 heavy cream

Melt butter, add shallots, cook until edges of the shallots start to brown. add peppercorns and mash about half with a fork or wooden spatula. Add stock, cognac and cream. Simmer until reduced by half, stirring frequently (about 15 minutes)

That sounds delicious. When I grill steaks I just dry rub them in these:

Posted ImagePosted ImagePosted Image

Then while on the grill they get lots of teriyaki sauce.

Serve with fresh green beans with minced garlic, diced bacon, and crushed black pepper :drool:

#26 troutman

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Posted 27 February 2015 - 01:27 PM

View PostLost In Xanadu, on 27 February 2015 - 11:53 AM, said:

This is my favorite sauce... not really healthy... but for as often as I have steak... I can do this once in a while. It's really good with pepper-crusted tenderloin seared in an iron skillet (finished in the oven to med-rare)

1 TB unsalted butter
2 shallots, finely diced
1 tsp drained green peppercorns
2 C beef stock
1/2 C Cognac
1/4 heavy cream

Melt butter, add shallots, cook until edges of the shallots start to brown. add peppercorns and mash about half with a fork or wooden spatula. Add stock, cognac and cream. Simmer until reduced by half, stirring frequently (about 15 minutes)

Sounds good,

But mine would have to be cooked longer. :D

#27 troutman

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Posted 27 February 2015 - 01:28 PM

View PostBowlCity, on 27 February 2015 - 12:17 PM, said:

View PostLost In Xanadu, on 27 February 2015 - 11:53 AM, said:

This is my favorite sauce... not really healthy... but for as often as I have steak... I can do this once in a while. It's really good with pepper-crusted tenderloin seared in an iron skillet (finished in the oven to med-rare)

1 TB unsalted butter
2 shallots, finely diced
1 tsp drained green peppercorns
2 C beef stock
1/2 C Cognac
1/4 heavy cream

Melt butter, add shallots, cook until edges of the shallots start to brown. add peppercorns and mash about half with a fork or wooden spatula. Add stock, cognac and cream. Simmer until reduced by half, stirring frequently (about 15 minutes)

That sounds delicious. When I grill steaks I just dry rub them in these:

Posted ImagePosted ImagePosted Image

Then while on the grill they get lots of teriyaki sauce.

Serve with fresh green beans with minced garlic, diced bacon, and crushed black pepper :drool:

I love using a dry rub,

Great for ribs.

#28 BowlCity

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Posted 27 February 2015 - 01:29 PM

View Posttroutman, on 27 February 2015 - 01:28 PM, said:


I love using a dry rub,

Great for ribs.

We put the same stuff on our ribs before they get sauced :D

#29 John V

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Posted 27 February 2015 - 01:31 PM

Medium rare.
My wife likes hers well done.  Must run in the family or the area as most people here in the south like well done it seems. No offense south.  Just a perception I have.
It makes it difficult on me as I do all the cooking and grilling.
To have to make a well done steak is very hard, as I feel like I am wasting good money.  Throwing good money down the drain.
Then I had my MIL here for 6 months and she too likes it ruined. (well done)

I got a little irritated once and told both of them i was going to keep the rib eyes for me and make them pot roast instead.

Edited by John V, 27 February 2015 - 01:32 PM.


#30 troutman

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Posted 27 February 2015 - 01:46 PM

View PostBowlCity, on 27 February 2015 - 01:29 PM, said:

View Posttroutman, on 27 February 2015 - 01:28 PM, said:

I love using a dry rub,

Great for ribs.

We put the same stuff on our ribs before they get sauced :D

I like the option with the sauce.  I prefer mine on the side.

#31 troutman

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Posted 27 February 2015 - 01:50 PM

View PostJohn V, on 27 February 2015 - 01:31 PM, said:

Medium rare.
My wife likes hers well done.  Must run in the family or the area as most people here in the south like well done it seems. No offense south.  Just a perception I have.
It makes it difficult on me as I do all the cooking and grilling.
To have to make a well done steak is very hard, as I feel like I am wasting good money.  Throwing good money down the drain.
Then I had my MIL here for 6 months and she too likes it ruined. (well done)

I got a little irritated once and told both of them i was going to keep the rib eyes for me and make them pot roast instead.

I never understood that type of thinking,

My mom would always lecture me on how my steak should be cooked. My response was, who is the one eating it? :lol: I love it done and with Heinz 57. At the same time she would smother hers in ketchup. :sarcastic:

#32 bathory

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Posted 27 February 2015 - 02:35 PM

View Posttroutman, on 27 February 2015 - 01:50 PM, said:

View PostJohn V, on 27 February 2015 - 01:31 PM, said:

Medium rare.
My wife likes hers well done.  Must run in the family or the area as most people here in the south like well done it seems. No offense south.  Just a perception I have.
It makes it difficult on me as I do all the cooking and grilling.
To have to make a well done steak is very hard, as I feel like I am wasting good money.  Throwing good money down the drain.
Then I had my MIL here for 6 months and she too likes it ruined. (well done)

I got a little irritated once and told both of them i was going to keep the rib eyes for me and make them pot roast instead.

I never understood that type of thinking,

My mom would always lecture me on how my steak should be cooked. My response was, who is the one eating it? :lol: I love it done and with Heinz 57. At the same time she would smother hers in ketchup. :sarcastic:

it's almost as if different people have different tastes...

#33 troutman

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Posted 27 February 2015 - 02:37 PM

View Postbathory, on 27 February 2015 - 02:35 PM, said:

View Posttroutman, on 27 February 2015 - 01:50 PM, said:

View PostJohn V, on 27 February 2015 - 01:31 PM, said:

Medium rare.
My wife likes hers well done.  Must run in the family or the area as most people here in the south like well done it seems. No offense south.  Just a perception I have.
It makes it difficult on me as I do all the cooking and grilling.
To have to make a well done steak is very hard, as I feel like I am wasting good money.  Throwing good money down the drain.
Then I had my MIL here for 6 months and she too likes it ruined. (well done)

I got a little irritated once and told both of them i was going to keep the rib eyes for me and make them pot roast instead.

I never understood that type of thinking,

My mom would always lecture me on how my steak should be cooked. My response was, who is the one eating it? :lol: I love it done and with Heinz 57. At the same time she would smother hers in ketchup. :sarcastic:

it's almost as if different people have different tastes...

Pretty much. :lol:

#34 ILSnwdog

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Posted 27 February 2015 - 04:43 PM

View PostBowlCity, on 26 February 2015 - 08:08 AM, said:

Medium rare steak is perfect steak :drool:
:yes: And I'll eat a rare steak without complaining to.

#35 ILSnwdog

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Posted 27 February 2015 - 04:45 PM

View Posttroutman, on 27 February 2015 - 01:28 PM, said:


I love using a dry rub,

I find that I chafe when I use a dry rub.

#36 BowlCity

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Posted 27 February 2015 - 06:58 PM

View PostILSnwdog, on 27 February 2015 - 04:43 PM, said:

View PostBowlCity, on 26 February 2015 - 08:08 AM, said:

Medium rare steak is perfect steak :drool:
:yes: And I'll eat a rare steak without complaining to.

So will I, but it's still gotta be cooked, that's why I never order rare at restaurants. Medium rare is perfection.

#37 goose

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Posted 28 February 2015 - 08:39 PM



#38 Digital Man

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Posted 02 March 2015 - 12:45 PM

Medium rare for sure.

Years ago at a wedding rehearsal dinner prime rib was served, a friend of mine asked for his to be well done.  You just can't do that with prime rib, order something else.

#39 BowlCity

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Posted 02 March 2015 - 12:47 PM

View PostDigital Man, on 02 March 2015 - 12:45 PM, said:

Medium rare for sure.

Years ago at a wedding rehearsal dinner prime rib was served, a friend of mine asked for his to be well done.  You just can't do that with prime rib, order something else.

Actually, I can make an exception for a good prime rib, though I wouldn't go well done, medium well at the most. Then you get those excellent burnt ends with dry rub :drool:

#40 Lost In Xanadu

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Posted 02 March 2015 - 01:14 PM

Is a brikey considered a steak? Pretty sure no... I cook mine for 8 hours on the smoker... usually pretty well done, but super juicy.




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