MEATHEAD - Steaks baby...Steaks

Discussion in 'Chit-Chat' started by Liam, Jul 19, 2005.

  1. Liam

    Liam

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    We need a break from the flag topic. So, what cut of steak do you guys like??
    State the animal, the cut, and how you cook it...


    Me:
    Bone in Ribeye (Cowboy Steak) cooked on a very hot charcoal grille, sea salt and cracked pepper. Cooked to a perfect black and blue (very rare) - must be dry aged beef...
    Side of grilled portabella mushrooms w/ lemon butter + garlic, grilled aspargus and some mashed potatos....

    Damn i a hungry thinking about it...
     
  2. hoser

    hoser SILVER Star

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    Skirt steaks... cheap and good!!!
     
  3. Liam

    Liam

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    but how do you cook them?? Grille, oven, raw....?
     
  4. hoser

    hoser SILVER Star

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    There's only one way--on the grill!!! Everything on the grill!
     
  5. Liam

    Liam

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    man this is like beating info out of a terrorest....

    Do you put anything on the steak, do you marinate it??
     
  6. patride71

    patride71

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    i prefer either a confederate flag or a KKK robe burnt to a crisp... :flipoff2:
     
  7. alvarorb

    alvarorb Color Geek in Charge

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    Skirt steaks rock!
    I place them on a very hot grill, bring the temp down. Grill one side without touching it until you see blood coming up to the surface of the meat. Then, apply plenty of kosher salt and turn. 3 or 4 minutes later it will be done (Medium Rare).
    Let rest for a few minutes, while you sit down and open another beer.

    The only thing that can make it better is some of my wife's chimichurri.

    I'm getting hungry!

    Alvaro
     
  8. Trollhole

    Trollhole THC Supporting Vendor Moderator

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    I'm a strip man myself. Medium Rare. Cracked pepper. I use a gas grill high temp and blocks of hickory surrounding the steaks. No salt or anything else beside pepper. Steak should be eaten without sauce. Otherwise you might as well be eating possum.
     
  9. Liam

    Liam

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    i think you need salt for the bite affect...holds in the blood
     
  10. swank60

    swank60

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    Mahi Mahi - grilled, of course, rubbed with lime juice, maybe a little Kosher salt. And if it's cooked right, you don't have to serve it with a damn thing. Needs to be a little pink in the middle though. Just a touch of color.

    Next choice would be salmon steaks marinated in this new raspberry chipotle stuff that seems to be hitting the market everywhere...broiled or oven cooked is just fine for that.
     
  11. mabrodis

    mabrodis

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    Dang, a thread I definetly can't participate in, being vegetarian and all! :mad: I would talk about the veggie version of steaks, but I'd be laughed at......again :mad: ..... :D

    I was looking for a t-shirt along the lines of "she's a vegetarian but she sure likes the bone" (from some song I heard awhile ago)...but found this...man this is funny!
    [​IMG]
     
  12. Cards81fan

    Cards81fan

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    The song is by deadeye dick - new age girl :)
     
  13. Cards81fan

    Cards81fan

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    Oh and I like a good ribeye or strip (1st and 2nd choice), pierced and drizzled with worchesteshire sauce, thinly sliced onions, cracked garlic cloves, seas salt and pepper.

    Then grill the hole thing (with onions/garlic on the steak) ont e rare side of medium rare. Perfect


    Something I enjoy as much but crave less often is a nice prie rib, nice and rare, with a side of fresh hhorseradish :drool:
     
  14. hoser

    hoser SILVER Star

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    Haha, yeah, I'll PM you this top secret anthrax marinade I have... seriously, I either make up my own concoction from what I have in the kitchen or... a pretty damn good marinade out of the bottle is "Yoshida's" along with lots of fresh garlic. Marinate for at least 5 hours and slap on the grill at medium-high heat.:cheers:
     
  15. gulp3000

    gulp3000

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    Wild: Fresh elk backstrap over the fire seasoned with Clark's seasoning from a little butcher shop in Riverton,Wyoming.

    Domestic: Ribeye marinated 4+ hours in Worchestershire and Clark's.
     
  16. GetsUThere

    GetsUThere

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    Here ya go man... close enough :D
     
  17. NorCalDoug

    NorCalDoug problems solved daily...

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    My Rib eye meal

    I like to buy a large bone-in rib eye roast, dry age it for 7 to 10 days, trim off all the bits, then slice into steaks, wrap individually and freeze for latter consumption. Dry aged beef totally rocks!
     
  18. koop

    koop

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    T Bone or NY strip, light coating of mayo or olive oil, drop em on the grill at about 650, sear it, flip it, leave it on for about 4-5 minutes, get it to a nice medium, little pepper and it's good to go.
     
  19. 3puttcop

    3puttcop

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    My neighbor is a vegitarian, and ever time I cook cow I invite him over. He never takes me serious, but the idiot is a strapping 6'2" 145lbs.

    May I brag!!!!!! I'm a vaginatarian not a vegitarian.
     
  20. dieseldog

    dieseldog She idles just fine . . .

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    Porterhouse, baby! And I eat both halves. LOL

    I also love a good venison backstrap roast--grilled after having been marinated then rubbed with cracked pepper and sea salt. I'm not ashamed to use a gas grill for this task. Yum.
     
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