Steak Lovers: What is your preference?

[Draz]

http://i68.tinypic.com/2cdjqev.jpg

http://i66.tinypic.com/t5honc.jpg

Favorite steak - Ribeye
Cooked - Medium Well

:cheers:

Well done for lamb chops :bowdown: Sprinkle of Tabasco pepper all over :pimp:

[~primetime~]

Prime Rib is my thing, which is a ribeye cooked different.

but for steaks...

1. T-Bone
2. Ribeye
3. Fillet

[Nanners]

what kind of monster makes a thread for steak lovers and then says he likes his steak cooked medium well? this is a troll right?

[Draz]

Prime Rib is my thing, which is a ribeye cooked different.

but for steaks...

1. T-Bone
2. Ribeye
3. Fillet

How do you like it cooked? Fillet is up there. I find NY strip needing to be medium well, used to get it well done and was hard as a rock.

[Draz]

what kind of monster makes a thread for steak lovers and then says he likes his steak cooked medium well? this is a troll right?
:roll:

[~primetime~]

How do you like it cooked? Fillet is up there. I find NY strip needing to be medium well, used to get it well done and was hard as a rock.
The more you cook it, the more flavor it loses, this is fact.

I always go medium-rare

[Bless Mathews]

New York.

Medium.

Certified prime only.

[Bless Mathews]

what kind of monster makes a thread for steak lovers and then says he likes his steak cooked medium well? this is a troll right?

:applause:

Your best Poast ever.

And you didn't have to edit.

Good job nanners!!!

Way to be confident!!

[stalkerforlife]

what kind of monster makes a thread for steak lovers and then says he likes his steak cooked medium well? this is a troll right?

:roll:

Why ruin a steak by overcooking it?

[~primetime~]

The Best Steakhouses in Dallas (http://www.dmagazine.com/publications/d-magazine/2011/may/the-best-steakhouses-in-dallas-01?single=1)

^^^ been trying to eat that entire list...I have done many of them, some of them no longer exist though.

Been difficult considering my wife is a vegan :oldlol:

She'll eat fish though, so it's not that bad (she's really pescatarian)

[Draz]

I had Medium rare ONCE at a steak house. Sent that motherfcker right back where it came from to recook. That shit was barely cooked fam. What kind of savages are we eating raw meat like that?

I see for some people its medium or it's well done. Medium well is the way to go.

[Draz]

I'll give medium a go. Back in my amateur days I'd go well done like an idiot wasting money on perfectly ruined steak. I think Medium might be more flavorful yet cooked for me. If not I'm resorting back to my medium well forever.

[ILLsmak]

I'll give medium a go. Back in my amateur days I'd go well done like an idiot wasting money on perfectly ruined steak. I think Medium might be more flavorful yet cooked for me. If not I'm resorting back to my medium well forever.

I order medium. I dunno that medwell would be a bad choice if they cooked it right. I want a pink center, but very few people know how to pull it off. I theorize that some steak-chefs punish you for ordering over medium. They are like O U WANT LEATHER I GOT U BRO.

Medium is better cuz I'd rather have a little juicy(bloody?) opposed to tough.

Filet Medium. Spoken like a true bitchboy, but I just like the texture of a filet, and the taste. Everything else tastes too fatty. Good portion size, too.

-Smak

[Thorpesaurous]

TBone is kind of cheating because it's the NY Strip on one side and the Fillet on the other, so you're sort of getting both. If it's available I usually get that, or the Porter House, which is really the same thing, just with a larger piece of fillet I believe.

Otherwise I'm usually torn between The Strip and the Rib Eye. Rib Eye's can sometimes be too fatty for my taste, but a good one can be the best.

I also love skirt steaks, but that's more for marinating and the like.

And always medium rare.

[Bosnian Sajo]

Ribeye, medium rare or medium well, depending on what mood I'm in.

[rufuspaul]

TBone is kind of cheating because it's the NY Strip on one side and the Fillet on the other, so you're sort of getting both. If it's available I usually get that, or the Porter House, which is really the same thing, just with a larger piece of fillet I believe.

Otherwise I'm usually torn between The Strip and the Rib Eye. Rib Eye's can sometimes be too fatty for my taste, but a good one can be the best.

I also love skirt steaks, but that's more for marinating and the like.

And always medium rare.

This :rockon:

[JohnnySic]

1.) Rib eye
2.) Sirloin

[highwhey]

Always wanted to visit Japan and try their wagyu beef.

[Draz]

Always wanted to visit Japan and try their wagyu beef.
You mean kobe? That's the alternative

[highwhey]

You mean kobe? That's the alternative
Looks hella good

[Draz]

Looks hella good
Yeah. Only 7 certified restaurants in NY carry real, genuine kobe beef. And they run above $600 per serving. What you mentioned is very similar

[highwhey]

Yeah. Only 7 certified restaurants in NY carry real, genuine kobe beef. And they run above $600 per serving. What you mentioned is very similar
Is this your way of telling me you want me to take you out for a kobe beef dinner?

[NumberSix]

I prefer ribeye and sirloin/t-bone medium rare.

[riseagainst]

what kind of monster makes a thread for steak lovers and then says he likes his steak cooked medium well? this is a troll right?

this.

If you like your steak above a medium then you are a monster and don't deserve to eat steaks.

[highwhey]

this.

If you like your steak above a medium then you are a monster and don't deserve to eat steaks.
Draz be like: i like my steak medium well

https://media-cdn.tripadvisor.com/media/photo-s/02/61/dd/32/to-burnt-to-serve-you.jpg

[Draz]

Draz be like: i like my steak medium well

https://media-cdn.tripadvisor.com/media/photo-s/02/61/dd/32/to-burnt-to-serve-you.jpg

Ya'll don't think medium is a little on the raw end?

[Smook A.]

Medium rare sirloin with mashed potatoes on the side

[highwhey]

Ya'll don't think medium is a little on the raw end?
Tbh, i have trouble eating steak that is that pink and chewy, i want to gag. I avoid steaks for that reason.

[Draz]

Tbh, i have trouble eating steak that is that pink and chewy, i want to gag. I avoid steaks for that reason.
Then the pic you posted is pretty much your go to :biggums: :coleman:

[highwhey]

Then the pic you posted is pretty much your go to :biggums: :coleman:
Yeah :lol

[bigkingsfan]

Had the wagyu A-4 grade (didn't want the a-5 extra fat) and Kobe in Japan last week. :banana:

FK overpaying steak in the US when it's so easy to cook one. Prime ribeye at Costco for $20 a pound.

[NumberSix]

I wouldn't trust Japanese beef. If they knew anything about meat, they wouldn't be such tiny little people.

[Smoke117]

The Ribeye is the best...the marbling keeps it the most tender.

[highwhey]

I wouldn't trust Japanese beef. If they knew anything about meat, they wouldn't be such tiny little people.
:roll:

Once again you come through looking like an imbecile. kobe beef from Kobe, Japan is regarded as the best steaks money can buy. Worldwide.

[KyrieTheFuture]

The Best Steakhouses in Dallas (http://www.dmagazine.com/publications/d-magazine/2011/may/the-best-steakhouses-in-dallas-01?single=1)

^^^ been trying to eat that entire list...I have done many of them, some of them no longer exist though.

Been difficult considering my wife is a vegan :oldlol:

She'll eat fish though, so it's not that bad (she's really pescatarian)
I hope it's not for moral reasons as fish are treated the worst of any animal probably

[NumberSix]

:roll:

Once again you come through looking like an imbecile. kobe beef from Kobe, Japan is regarded as the best steaks money can buy. Worldwide.
Then why isn't it called "Jordan beef"?

[Derka]

Definitely ribeye for me, cooked medium.

Also, I go nowhere near a grill with mine. Heavy salt and pepper, seared in a scorching hot cast iron skillet for a couple of minutes on each side and then straight into a 450 degree over for however long it takes to get the medium I want. Heaven.

[plowking]

Had the wagyu A-4 grade (didn't want the a-5 extra fat) and Kobe in Japan last week. :banana:

FK overpaying steak in the US when it's so easy to cook one. Prime ribeye at Costco for $20 a pound.

How much does the wagyu go for in Japan? Going over soon.

[~primetime~]

I hope it's not for moral reasons as fish are treated the worst of any animal probably
Majority of fish are still caught in the ocean, especially at nice restaurants. She doesn't eat frozen fish sticks out things like that. Also there is reason to believe fish don't feel pain like mammals do. And fish is much healthier than red meat.

[Rocketswin2013]

I wouldn't trust Japanese beef. If they knew anything about meat, they wouldn't be such tiny little people.
:oldlol:

[bigkingsfan]

How much does the wagyu go for in Japan? Going over soon.
http://s32.postimg.org/tt4kfpojp/Untitled.jpg

[NBAplayoffs2001]

Ive only had experience with the skirt, sirloin, and the filet. I used to get well done for all but realized it ruins the taste and tenderness. My go to one is probably the filet medium or medium rare. I do want to try a rib eye or T steak. One of my friends who has similar taste said it has a lot of flavor. Porterhouse steaks at Peter Luger are world famous. Don't expect great steak though at like a Applebee's. I remember getting one there and it was very very average (less than $20 with all sides though)

[NBAplayoffs2001]

http://s32.postimg.org/tt4kfpojp/Untitled.jpg

I've always wanted to try a Kobe beef steak. If I was filthy rich I probably would have a supply of them during the summer for weekly barbecues

[rufuspaul]

Definitely ribeye for me, cooked medium.

Also, I go nowhere near a grill with mine. Heavy salt and pepper, seared in a scorching hot cast iron skillet for a couple of minutes on each side and then straight into a 450 degree over for however long it takes to get the medium I want. Heaven.


Nice technique. Ribeye is the only cut I would ever cook on the medium side depending on the fat content. If it's a nice marbled, aged prime cut I go medium rare, but with a supermarket choice cut with thicker fat cooking it medium helps render a lot of that out while still creating a moist, decently flavored steak.


http://i45.photobucket.com/albums/f80/rufuspaul/IMG_2308_zps2si30rlm.jpg

Some NY strips on my grill a few months back

[kurple]

Ya'll don't think medium is a little on the raw end?
Lol

[Thorpesaurous]

Definitely ribeye for me, cooked medium.

Also, I go nowhere near a grill with mine. Heavy salt and pepper, seared in a scorching hot cast iron skillet for a couple of minutes on each side and then straight into a 450 degree over for however long it takes to get the medium I want. Heaven.


I use that same technique on occasion. I like to make a crust with peppercorn, rosemary, garlic, and use melted butter to make it stick. I usually cook it in cast iron in a bit of butter and olive oil mixed, and just sort of spoon it over as it cooks. About a minute a side, and then three to four minutes in a 350 degree oven usually hits medium rare. But all times are variable depending on the meat.

[rufuspaul]

I use that same technique on occasion. I like to make a crust with peppercorn, rosemary, garlic, and use melted butter to make it stick. I usually cook it in cast iron in a bit of butter and olive oil mixed, and just sort of spoon it over as it cooks. About a minute a side, and then three to four minutes in a 350 degree oven usually hits medium rare. But all times are variable depending on the meat.

Damn this thread is making me hungry. What are your favorite sides with a good steak?


BTW, I got one of these for Christmas last year


http://i45.photobucket.com/albums/f80/rufuspaul/thermapen-thermometers%20blue_zpsq6hzhrea.jpg

Awesome little device. I'll usually remove the steaks at 125-130 and as they rest they'll usually hit 130-135.

[Dresta]

Yeah, medium-rare. Though I will go medium in France. You want it red and bloody, but not to the point where it's chewy as shit (and barely cooked).

[Draz]

Damn this thread is making me hungry. What are your favorite sides with a good steak?


BTW, I got one of these for Christmas last year


http://i45.photobucket.com/albums/f80/rufuspaul/thermapen-thermometers%20blue_zpsq6hzhrea.jpg

Awesome little device. I'll usually remove the steaks at 125-130 and as they rest they'll usually hit 130-135.
I always get a side of lobster tails grilled with lemon, scallops, and grilled shrimps along with sweet potatoe fries

[highwhey]

I always get a side of lobster tails grilled with lemon, scallops, and grilled shrimps along with sweet potatoe fries
I've never tasted lobster lol

[highwhey]

What tastes better? A nice cut if prime rib or lobster?

[Draz]

I've never tasted lobster lol
You're kidding me? Dude. Lobster tails grilled. Please. Do it for me. After work, go home, shower, go to outback or redlobster and order 2. Squeeze some lemon on it. Do NOT order it steamed my god it's terrible. Taste like chewing rubber.

Report back. Better yet, order it with a ribeye medium well (get my way first) then experiment.

[Draz]

What tastes better? A nice cut if prime rib or lobster?
Honestly the best steak I've ever had in my life (I'll try to find a pic I took it was that good) medium well at longhorn steakhouse the chefs special, was 150% the best. But normally I enjoy my lobster tails more than I do my steak because I'm a seafood guy. It's a tie honestly. But get both always.

[~primetime~]

Lobster can be delicious but it doesn't have nearly as much flavor as red meat.

King crab > lobster too

[code green]

Fillet, for sure. Easiest to cook when I'm doing it myself, and you can't beat the tenderness.

Salt
Pepper
Coconut Oil
3 minutes on each side

Simple as that. Medium rare is the way to go, although I'll go rare if I'm feeling particularly barbaric that day. If you're the kind of person that gets their steak cooked further than medium, just get the chicken please. Or cook it yourself.

And if you've never had steak and lobster together, you've yet to take your first breath.

[Draz]

Lobster can be delicious but it doesn't have nearly as much flavor as red meat.

King crab > lobster too
Oh man. Definitely. King crab is delicious.

I'd love to recommend a place if anyone here is located near NY. It's called "crab shanty" located in the BX. Fairly expensive but man. Those were the best king crab legs I've ever had. Took like an hour to finish them up and the MEAT, my lord. I never been so pleased by crab.

http://www.originalcrabshanty.com

To me all seafood is good seafood. It's a toss up.

It's a three way tie for scallops (also my favorite), King crab and lobster tail.

Fck I'm starving.

[rufuspaul]

You're kidding me? Dude. Lobster tails grilled. Please. Do it for me. After work, go home, shower, go to outback or redlobster and order 2. Squeeze some lemon on it. Do NOT order it steamed my god it's terrible. Taste like chewing rubber.

Report back. Better yet, order it with a ribeye medium well (get my way first) then experiment.


:lol That means it was over-cooked. Steamed whole lobster can be a thing of beauty.

[Draz]

Fillet, for sure. Easiest to cook when I'm doing it myself, and you can't beat the tenderness.

Salt
Pepper
Coconut Oil
3 minutes on each side

Simple as that. Medium rare is the way to go, although I'll go rare if I'm feeling particularly barbaric that day. If you're the kind of person that gets their steak cooked further than medium, just get the chicken please. Or cook it yourself.

And if you've never had steak and lobster together, you've yet to take your first breath.

:bowdown:

I don't know how anyone can be alive if they've never had some steak and grilled lobster tail combo.

It's a must man. You gotta spoil yourself with the delicacies.

@Highwhey that combo will be no more than $60 for you alone. Take a girl or a friend or even order out man. I suggest eating there though because I never ordered out and I'd believe it'll go cold.

[Draz]

:lol That means it was over-cooked. Steamed whole lobster can be a thing of beauty.
You think so? I had it at a place called "Ruth Chris" also a pretty expensive asf restaurant. It killed my love for lobster steamed. It tasted like nothing but looked gorgeous. I'll post a pic of it that I had taken in a sec.

[highwhey]

:bowdown:

I don't know how anyone can be alive if they've never had some steak and grilled lobster tail combo.

It's a must man. You gotta spoil yourself with the delicacies.

@Highwhey that combo will be no more than $60 for you alone. Take a girl or a friend or even order out man. I suggest eating there though because I never ordered out and I'd believe it'll go cold.
Time to fck up some commas

[Draz]

Time to fck up some commas
:lol You owe me your soul btch

[highwhey]

:lol You owe me your soul btch
Will report back

[code green]

The Steak/Lobster combo at Capital Grille is on point. Couple that with a glass of Fisher Unity cabernet, and you'll be eating like a king. If it's too pricey, there are DIY recipes online.

[Draz]

http://i65.tinypic.com/5dur9w.jpg

That's the steamed lobster tail I had at Ruth Chris which sucked. Looked amazing, but tasted like nothing.

[highwhey]

The Steak/Lobster combo at Capital Grille is on point. Couple that with a glass of Fisher Unity cabernet, and you'll be eating like a king. If it's too pricey, there are DIY recipes online.
Yall on the east coast tho, i live in the middle of a desert :(

[highwhey]

http://i65.tinypic.com/5dur9w.jpg

That's the steamed lobster tail I had at Ruth Chris which sucked. Looked amazing, but tasted like nothing.

And here's the best steak I've ever had in my life. Long horn, medium well, ribeye chefs special
Looks hella good

[Draz]

Not quality pic, but the best steak I've ever tasted.

http://i.imgur.com/fQ5e0dr.jpg

Long horn steakhouse, medium well, chefs special, ribeye. Bursting full of flavor, just, marvelous.

[Draz]

Looks hella good
Nope. The lobster had no taste or flavor. It was steamed. Never again. Probably the second time I had steamed, and heavily disappointed. It's grilled or it's nothing.

[Draz]

What The Most Expensive Steak On Earth Tastes Like: https://www.youtube.com/watch?v=3s4tvVS9VO0

Dry aging

[Derka]

You think so? I had it at a place called "Ruth Chris" also a pretty expensive asf restaurant. It killed my love for lobster steamed. It tasted like nothing but looked gorgeous. I'll post a pic of it that I had taken in a sec.
He's absolutely right. In my part of the country, New England, steamed lobster is a birthright. It should never EVER be overly chewy. Either your lobster wasn't fresh or it was overcooked.

[Derka]

I use that same technique on occasion. I like to make a crust with peppercorn, rosemary, garlic, and use melted butter to make it stick. I usually cook it in cast iron in a bit of butter and olive oil mixed, and just sort of spoon it over as it cooks. About a minute a side, and then three to four minutes in a 350 degree oven usually hits medium rare. But all times are variable depending on the meat.
You got it, baby. My n*gga :cheers:

[Thorpesaurous]

Damn this thread is making me hungry. What are your favorite sides with a good steak?


BTW, I got one of these for Christmas last year


http://i45.photobucket.com/albums/f80/rufuspaul/thermapen-thermometers%20blue_zpsq6hzhrea.jpg

Awesome little device. I'll usually remove the steaks at 125-130 and as they rest they'll usually hit 130-135.


If I'm going all out and doing a surf and turn type of a thing, I prefer Scallops over most other seafood. There's a place near me that I go to pretty regularly that does a steak called the Christine, which is pretty much just a steak with shrimp scampi dumped on top of it.

I'm also a huge fan of crab cakes with my steak for some reason.

Regular sides, I like Asparagus as a vegetable for whatever reason. And Baked Potato is always welcome.


Anyone use anything good for sauces? I like a good Red Wine reduction sort of a sauce when it's made well. At home I've recently been fond of just plain Worstershire, unless I make something myself.


And a go to marinade for me is Red Wine, Garlic, Basil, Worstershire, and a shot of Sirracha.

[~primetime~]

Anyone use anything good for sauces? I like a good Red Wine reduction sort of a sauce when it's made well. At home I've recently been fond of just plain Worstershire, unless I make something myself.

I like horseradish with prime rib, or a horseradish type cream.

I think it can also work decent for steaks.

[~primetime~]

Am I the only one that favors prime rib to steak?

http://f.tqn.com/y/culinaryarts/1/W/z/b/-/-/prime-rib-2500.jpg

So much more tender, juicy, bloody, etc

A carnivore's dream.

Most delicious thing on earth IMO...and I have eaten expensive dry aged steak.

[Thorpesaurous]

Am I the only one that favors prime rib to steak?

http://f.tqn.com/y/culinaryarts/1/W/z/b/-/-/prime-rib-2500.jpg

So much more tender, juicy, bloody, etc

A carnivore's dream.

Most delicious thing on earth IMO...and I have eaten expensive dry aged steak.


I've done a really expensive dry aged prime rib the last few years for football, and it's come out incredibly. I do love prime rib, but much like it's steak counterpart, the rib eye, there are times it runs a touch to fatty for me.

[Thorpesaurous]

I like horseradish with prime rib, or a horseradish type cream.

I think it can also work decent for steaks.


I also have a weird fear of creaminess, no sour cream, no cream cheese, no mayo, and for whatever reason creamed horseradish sauce falls into that department. It's unfortunate, because I do love horseradish. I hammer my cocktail sauce with it, and use it in a lot of the sauces I make generally anyway.

[Draz]

If I'm going all out and doing a surf and turn type of a thing, I prefer Scallops over most other seafood. There's a place near me that I go to pretty regularly that does a steak called the Christine, which is pretty much just a steak with shrimp scampi dumped on top of it.

I'm also a huge fan of crab cakes with my steak for some reason.

Regular sides, I like Asparagus as a vegetable for whatever reason. And Baked Potato is always welcome.


Anyone use anything good for sauces? I like a good Red Wine reduction sort of a sauce when it's made well. At home I've recently been fond of just plain Worstershire, unless I make something myself.


And a go to marinade for me is Red Wine, Garlic, Basil, Worstershire, and a shot of Sirracha.


My family loves crab cakes.

[Thorpesaurous]

My family loves crab cakes.

There's an oddly effective, sort of on the quick homemade crab cake recipe, where you basically just use crab meat and stove top stuffing, that's actually pretty effective. Not that making them with the regular stuff is all that difficult either, but it's worth trying.

[NumberSix]

My family loves crab cakes.
Fishcakes >>>>>>

[highwhey]

Am I the only one that favors prime rib to steak?

http://f.tqn.com/y/culinaryarts/1/W/z/b/-/-/prime-rib-2500.jpg

So much more tender, juicy, bloody, etc

A carnivore's dream.

Most delicious thing on earth IMO...and I have eaten expensive dry aged steak.
Stayed at a hotel on Seqouia national park, i was surprised that their restaurant which is on a mountain and a bit far removed from any big city, made a tasty prime rib. They used a horseradish sauce they poured on top of the prime rib. every bite i took was glorious. It may have been because we had been eating nuts and beef jerky all day on our hikes but that prime rib was ridiculous.

[Draz]

Went to outback last night. Disappointed.
No more clam chowder soup? They had the best.
No more scallops? Wtf?

Two servings of crab cakes. The best I've tried. Very happy with it.

I can barely swallow because of the sore near my throat that's the size of a hand. I ordered two lobster tails, 10oz medium ribeye, sweet onion soup.

The ribeye was terrible. Was just hard and stiff with a pink center. It was also thin. 2/10.

I'm still wondering if that shit was a ribeye. The lobster tails were grilled. Threw butter all over and enjoyed the **** out of it. Should of just went with 3 lobster tails and called it a night. The steak sucked.

Longhorn is the only place I'll eat steak at or a prefect ribeye.

[It's A VC3!!!]

what kind of monster makes a thread for steak lovers and then says he likes his steak cooked medium well? this is a troll right?

I also like my steak cooked medium well. I eat at high-end steakhouses weekly and despite how dry aged they are, I want minimal pink in my steak. I'm used to occasionally getting flak every time I ask for it too be cooked medium well but I eat it how I like it, not how someone else likes it.:confusedshrug:

[Draz]

Not sure if the steak I had (medium) was more stiff than it should of been? But my usual go to medium-well would of made the steak much harder to chew no?

I didn't enjoy it.

[highwhey]

Not sure if the steak I had (medium) was more stiff than it should of been? But my usual go to medium-well would of made the steak much harder to chew no?

I didn't enjoy it.
I <3 u

[~primetime~]

http://www.mignonplano.com/index.htm

Had the New York Strip at this place last night for Mother's Day...medium-rare

It was absolutely excellent.



That steak fulfilled the craving that this thread gave me.

[FKAri]

The more you cook it, the more flavor it loses, this is fact.

I always go medium-rare
slow cooked meat that is well done has the best texture and taste. But that's not steak and can't be done in an ordinary kitchen. Steak is best in the medium rare area. Steak sucks tho.