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How do you like your steak?


The Analog Cub
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How do you like your steak?  

36 members have voted

  1. 1. How do you like your steak?

    • Rare, waved over a cigarrette lighter, mooing
    • Medium rare
    • Medium
    • Medium well
    • Well done, shoe leather
    • Don't like steak or vegetarian


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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:
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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)

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.

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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

Two years ago, my wife & mother-in-law conspired to cook our holiday prime rib to well done all the way through. Tragic. :facepalm:
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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 sauce

1/2 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....") :ranton:

2 Tbs Dijon mustard

1/4 cup olive oil

2 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.

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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)

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.

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I go for medium-well, but only to the point where it's not bloody. If there's some pink, it's all good..... ;)

 

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.....

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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)

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.
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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)

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....

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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)

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? :LOL:

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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)

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? :LOL:

No idea, but apparently Janie and pj thought that's what I was asking them to do :LOL:
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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)

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? :LOL:

Maybe this guy?

http://i.ytimg.com/vi/B7UmUX68KtE/maxresdefault.jpg

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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)

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.

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