EagleMoon Posted March 4, 2015 Share Posted March 4, 2015 Red and bloody. :D Link to comment Share on other sites More sharing options...
ILSnwdog Posted March 4, 2015 Share Posted March 4, 2015 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.Is a brikey another name for brisket? If so, brisket is not steak. You have to cook the shit out of brisket before it's good. A steak is a cut of meat that only needs to be seared in order to enjoy it. :haz: 1 Link to comment Share on other sites More sharing options...
The Analog Cub Posted March 4, 2015 Author Share Posted March 4, 2015 I voted Well Done---shoe leather. haha Burn it on the grill till its krispy.Wonder who else voted well done. ? RUINING A GOOD STEAK 1 Link to comment Share on other sites More sharing options...
troutman Posted March 4, 2015 Share Posted March 4, 2015 I voted Well Done---shoe leather. haha Burn it on the grill till its krispy.Wonder who else voted well done. ? RUINING A GOOD STEAK Ok mom. Link to comment Share on other sites More sharing options...
pjbear05 Posted March 5, 2015 Share Posted March 5, 2015 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 butter2 shallots, finely diced1 tsp drained green peppercorns2 C beef stock1/2 C Cognac1/4 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)I've seen this recepie a couple of times, and have opted out because of too much liquid and too much time. I want a seared steak, not a stewed one. What with the marbling liquefying and other juices coming out I'll just throw in a shot of Armagnac, flame that, and I'm good to go. 1 Link to comment Share on other sites More sharing options...
goose Posted March 5, 2015 Share Posted March 5, 2015 I voted Well Done---shoe leather. haha Burn it on the grill till its krispy.Wonder who else voted well done. ? RUINING A GOOD STEAKTwo years ago, my wife & mother-in-law conspired to cook our holiday prime rib to well done all the way through. Tragic. Link to comment Share on other sites More sharing options...
sullysue Posted March 5, 2015 Share Posted March 5, 2015 I posted this marinade a super long time ago. But, it is so epically wonderful, it's worth re-posting. From Joy of Cooking: 1/2 cup soy sauce1/2 cup sherry ( NOT "cooking sherry." That is nasty. Don't EVER use "cooking wine." It's loaded to hell with sodium. And for a good reason. Think about it....") 2 Tbs Dijon mustard1/4 cup olive oil2 Tbs hot sauce (not Tabasco. Something like Louisiana Hot Sauce or Frank's) Blend all of that stuff up in a small bowl, pour it over the steak, let it marinate for about 30 minutes on the counter at room temp, then take the steak out of the marinade and grill it over a red hot charcoal grill for about 8 minutes on each side, and you are in heaven. Guaranteed. 1 Link to comment Share on other sites More sharing options...
Janie Posted March 5, 2015 Share Posted March 5, 2015 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 butter2 shallots, finely diced1 tsp drained green peppercorns2 C beef stock1/2 C Cognac1/4 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)I've seen this recepie a couple of times, and have opted out because of too much liquid and too much time. I want a seared steak, not a stewed one. What with the marbling liquefying and other juices coming out I'll just throw in a shot of Armagnac, flame that, and I'm good to go.Yah, sorry LIX but going with pjbear on this one. Want to cook the steak, not boil it. Just get a good sear on both sides, drop in some garlic, thyme and a lot of butter into the pan, tilt the pan off the heat and continue to baste the steak until wonderfully done on both sides. Simple and easy wins when it comes to steak. Link to comment Share on other sites More sharing options...
Principled Man Posted March 5, 2015 Share Posted March 5, 2015 I go for medium-well, but only to the point where it's not bloody. If there's some pink, it's all good..... ;)Â I like my steaks pretty much "as is".....perhaps with a bit of salt or a tiny bit of seasoning. I like to taste the MEAT..... 1 Link to comment Share on other sites More sharing options...
Lost In Xanadu Posted March 5, 2015 Share Posted March 5, 2015 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 butter2 shallots, finely diced1 tsp drained green peppercorns2 C beef stock1/2 C Cognac1/4 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)I've seen this recepie a couple of times, and have opted out because of too much liquid and too much time. I want a seared steak, not a stewed one. What with the marbling liquefying and other juices coming out I'll just throw in a shot of Armagnac, flame that, and I'm good to go.Yah, sorry LIX but going with pjbear on this one. Want to cook the steak, not boil it. Just get a good sear on both sides, drop in some garlic, thyme and a lot of butter into the pan, tilt the pan off the heat and continue to baste the steak until wonderfully done on both sides. Simple and easy wins when it comes to steak.You dorks, you don't cook it IN the sauce. The sauce is for dipping!! You grill it or sear it in a cast-iron pan. I would never ever ever boil a steak. Link to comment Share on other sites More sharing options...
treeduck Posted March 5, 2015 Share Posted March 5, 2015 I like mine already eaten and just the grease left on the plate. Link to comment Share on other sites More sharing options...
Turbine Freight Posted March 5, 2015 Share Posted March 5, 2015 Well done please! 2 Link to comment Share on other sites More sharing options...
The Analog Cub Posted March 6, 2015 Author Share Posted March 6, 2015 Well done please! BLASPHEMY Link to comment Share on other sites More sharing options...
ILSnwdog Posted March 10, 2015 Share Posted March 10, 2015 Well done please! BLASPHEMY Link to comment Share on other sites More sharing options...
troutman Posted March 10, 2015 Share Posted March 10, 2015 Well done please! BLASPHEMY    Link to comment Share on other sites More sharing options...
geezer Posted March 10, 2015 Share Posted March 10, 2015 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 butter2 shallots, finely diced1 tsp drained green peppercorns2 C beef stock1/2 C Cognac1/4 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)I've seen this recepie a couple of times, and have opted out because of too much liquid and too much time. I want a seared steak, not a stewed one. What with the marbling liquefying and other juices coming out I'll just throw in a shot of Armagnac, flame that, and I'm good to go.Yah, sorry LIX but going with pjbear on this one. Want to cook the steak, not boil it. Just get a good sear on both sides, drop in some garlic, thyme and a lot of butter into the pan, tilt the pan off the heat and continue to baste the steak until wonderfully done on both sides. Simple and easy wins when it comes to steak.You dorks, you don't cook it IN the sauce. The sauce is for dipping!! You grill it or sear it in a cast-iron pan. I would never ever ever boil a steak. Aye. I voted medium rare and boiling a steak means killing once more the cattle.... 1 Link to comment Share on other sites More sharing options...
troutman Posted March 10, 2015 Share Posted March 10, 2015 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 butter2 shallots, finely diced1 tsp drained green peppercorns2 C beef stock1/2 C Cognac1/4 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)I've seen this recepie a couple of times, and have opted out because of too much liquid and too much time. I want a seared steak, not a stewed one. What with the marbling liquefying and other juices coming out I'll just throw in a shot of Armagnac, flame that, and I'm good to go.Yah, sorry LIX but going with pjbear on this one. Want to cook the steak, not boil it. Just get a good sear on both sides, drop in some garlic, thyme and a lot of butter into the pan, tilt the pan off the heat and continue to baste the steak until wonderfully done on both sides. Simple and easy wins when it comes to steak.You dorks, you don't cook it IN the sauce. The sauce is for dipping!! You grill it or sear it in a cast-iron pan. I would never ever ever boil a steak. Aye. I voted medium rare and boiling a steak means killing once more the cattle.... Who would boil a steak? 1 Link to comment Share on other sites More sharing options...
Lost In Xanadu Posted March 10, 2015 Share Posted March 10, 2015 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 butter2 shallots, finely diced1 tsp drained green peppercorns2 C beef stock1/2 C Cognac1/4 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)I've seen this recepie a couple of times, and have opted out because of too much liquid and too much time. I want a seared steak, not a stewed one. What with the marbling liquefying and other juices coming out I'll just throw in a shot of Armagnac, flame that, and I'm good to go.Yah, sorry LIX but going with pjbear on this one. Want to cook the steak, not boil it. Just get a good sear on both sides, drop in some garlic, thyme and a lot of butter into the pan, tilt the pan off the heat and continue to baste the steak until wonderfully done on both sides. Simple and easy wins when it comes to steak.You dorks, you don't cook it IN the sauce. The sauce is for dipping!! You grill it or sear it in a cast-iron pan. I would never ever ever boil a steak. Aye. I voted medium rare and boiling a steak means killing once more the cattle.... Who would boil a steak? No idea, but apparently Janie and pj thought that's what I was asking them to do 1 Link to comment Share on other sites More sharing options...
Lost In Xanadu Posted March 10, 2015 Share Posted March 10, 2015 Â Who would boil a steak? Probably better than boiled bacon....http://cache.reelz.com/assets/content/repFrame/40792/betteroffdeadbacon_med.jpg 1 Link to comment Share on other sites More sharing options...
troutman Posted March 10, 2015 Share Posted March 10, 2015 Who would boil a steak? Probably better than boiled bacon....http://cache.reelz.com/assets/content/repFrame/40792/betteroffdeadbacon_med.jpg OMG!! Link to comment Share on other sites More sharing options...
ILSnwdog Posted March 10, 2015 Share Posted March 10, 2015 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 butter2 shallots, finely diced1 tsp drained green peppercorns2 C beef stock1/2 C Cognac1/4 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)I've seen this recepie a couple of times, and have opted out because of too much liquid and too much time. I want a seared steak, not a stewed one. What with the marbling liquefying and other juices coming out I'll just throw in a shot of Armagnac, flame that, and I'm good to go.Yah, sorry LIX but going with pjbear on this one. Want to cook the steak, not boil it. Just get a good sear on both sides, drop in some garlic, thyme and a lot of butter into the pan, tilt the pan off the heat and continue to baste the steak until wonderfully done on both sides. Simple and easy wins when it comes to steak.You dorks, you don't cook it IN the sauce. The sauce is for dipping!! You grill it or sear it in a cast-iron pan. I would never ever ever boil a steak. Aye. I voted medium rare and boiling a steak means killing once more the cattle.... Who would boil a steak? Maybe this guy?http://i.ytimg.com/vi/B7UmUX68KtE/maxresdefault.jpg 1 Link to comment Share on other sites More sharing options...
That One Guy Posted March 11, 2015 Share Posted March 11, 2015 Medium, but I've been playing around with medium-rare lately. Tasty! Link to comment Share on other sites More sharing options...
Digital Man Posted March 30, 2015 Share Posted March 30, 2015 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 butter2 shallots, finely diced1 tsp drained green peppercorns2 C beef stock1/2 C Cognac1/4 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)I've seen this recepie a couple of times, and have opted out because of too much liquid and too much time. I want a seared steak, not a stewed one. What with the marbling liquefying and other juices coming out I'll just throw in a shot of Armagnac, flame that, and I'm good to go.Yah, sorry LIX but going with pjbear on this one. Want to cook the steak, not boil it. Just get a good sear on both sides, drop in some garlic, thyme and a lot of butter into the pan, tilt the pan off the heat and continue to baste the steak until wonderfully done on both sides. Simple and easy wins when it comes to steak.You dorks, you don't cook it IN the sauce. The sauce is for dipping!! You grill it or sear it in a cast-iron pan. I would never ever ever boil a steak. So it's like a zip sauce? I never heard of the term before moving to Canada, that's what the people call the sauce in Michigan. I pretty much only grill Tri-Tip. It's not really a steak, sort of a roast. Grill it low and slow for about 40 minutes, seared and crispy on the outside and pink in the middle. 1 Link to comment Share on other sites More sharing options...
Narps Posted March 31, 2015 Share Posted March 31, 2015 Well done please!My man... :cheers: 2 Link to comment Share on other sites More sharing options...
Tombstone Mountain Posted March 31, 2015 Share Posted March 31, 2015 http://f.tqn.com/y/bbq/1/S/c/K/steak_well.jpg 3 Link to comment Share on other sites More sharing options...
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