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Steak
Jun 24, 2006 19:08:29 GMT -5
Post by ncboman on Jun 24, 2006 19:08:29 GMT -5
Even a cheap beef steak is hard to beat but make mine a Tbone or sirloin. NY Strip is great also but one isn't enough. ;D
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Steak
Jun 24, 2006 23:45:26 GMT -5
Post by freedomrules3 on Jun 24, 2006 23:45:26 GMT -5
porterhouse are good too, as well as a nice rib eye steak just the right amount of fat . but nothing beats a good cow backstrap (filet mignon)
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Steak
Jun 26, 2006 10:48:04 GMT -5
Post by tailnbone on Jun 26, 2006 10:48:04 GMT -5
I'll have a 16 oz. prime rib with au jus and horseradish sauce smothered in onions and portabella mushrooms cooked to perfection. ;D
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Steak
Jun 27, 2006 18:40:17 GMT -5
Post by ncboman on Jun 27, 2006 18:40:17 GMT -5
I don't want my steak smothered in anything. Straight off the grill with salt and pepper does me fine. Put the other stuff on the side. ;D
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Steak
Jun 27, 2006 19:46:15 GMT -5
Post by Buckfever on Jun 27, 2006 19:46:15 GMT -5
1 packet of Good Seasons Italian Dressing mix, mixed with one bottle of LaChoy Soy Sauce, used as a marinade, over night.
I like plain salt and pepper too, but the above is Gourmet.
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Steak
Jul 3, 2006 12:39:29 GMT -5
Post by Twanger on Jul 3, 2006 12:39:29 GMT -5
For cow steak, I like ribeye best - medium rare. Salt & pepper. Pan-fry some mushrooms and onions in a little butter, add a splash of wine. Serve on the side. Yum.
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Steak
Jul 3, 2006 14:26:22 GMT -5
Post by eshoremd on Jul 3, 2006 14:26:22 GMT -5
20oz. prime rib
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Steak
Aug 25, 2006 7:47:02 GMT -5
Post by hunt4fun1 on Aug 25, 2006 7:47:02 GMT -5
USDA Prime is the way to go.....if you can find it in your area. I have a Central Market in Fort Worth that keeps prime cuts in everything. It's a little pricey but worth it.
Far as cooking it: I like salt and pepper. I don't want anything to interfere with the taste of the beef. I like a VERY HOT 4 minute sear on each side which makes it pretty rare but crusty.
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txm
10 Pointer
Posts: 128
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Steak
Aug 25, 2006 12:49:13 GMT -5
Post by txm on Aug 25, 2006 12:49:13 GMT -5
T-bone#1sirloin#2 The better the meat the less I want on it.
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