How do you like your Steak- and which type of Steak?

[Lenardo]

i prefer medium rare with a decent "store bought"(i am lazy) dry rub on a ribeye.

i most steaks

for a filet mignon though

3-4 filets ~2" thick OR a tenderloin Roast ~4lb
2tb thyme - chopped
2tb rosemary - chopped
2tb majorum - chopped

the herbs MUST be fresh- not dried.

(one of those might be one tb)

6 cloves of garlic - sliced thin OR chopped
1tsp or so to taste - sea or kosher salt & pepper
1/2 cup evoo

mix that all together and schmear on the filet, let it rest for several hrs then cook on grill to desired doneness

[Lotwell]

Not allowed barbeq's in my apartment building (some twit started a fire years ago). End up with super cheap cuts and fry em up!

Just cook it in a non-stick pan on medium temp covered (no oil or butter or anything, just the natural fats from the meat). Once its "done"ish I toss in some butter and crank up the temp to high and let it sear in a bit. Use Montreal Steak spice for the most part.

I also make a side dish of green peppers, onions and mushroom sautee'd (sp?) with a little butter and itallian seasoning on it. Yummers.

[Lenardo]

lotwell get one of these:

http://store.foodnetwork.com/shop/product.asp?product_code=4270&search_type=search&search_words=cast+iron+grill

works GREAT for steaks

and the other side(flat no ridges) is PERFECTION PERSONIFIED for pancakes...

[Lotwell]

Hmm, I never thought of something like that. Looked at the foreman grill type things but I could just see it ending up as counter clutter that isnt used.

I'll see if I can find that locally, thanks!

[TzarokYourworld]

8-10 oz tenderloin
open flame seared, finished in oven
beurre blanc and mushroom sauce on the side

[Tazer]

I'm a huge ribeye fan, but the other night I had a cut I'd never heard of called a Coullate. It was by far the most tender and delicious steak I'd ever had. Buttery smooth and melted in my mouth. I'm going back for another one tonight.

[imalwayshungry]

Ribeye, medium rare, grilled not pan fryed. Sea salt and pepper added before cooking. Herb butter added after. Can make your own herb butter by mixing a few tablespoons with a pinch or two of oregano and sage.

Its ungodly good, and simple to boot.

[Tamsin Dyresoul]

10oz - 16oz ribeyes or sirloin.
Coat with worchestshire sauce just so they are fairly damp with it. Don't drown em! This is to help the following stick:
Sprinkle liberally with:
coarse black pepper
white pepper
Sprinkly moderately with:
garlic powder
onion powder

Let stand till nearly room temp.

Grill over charcoal to medium rare.

Let em sit 5 mins after coming off the grill at least.

Serve with fresh raw horseradish on the side.

Yummy! :D

[Curr]

10-16oz top loin, sirloin, rib eye...

lots of crushed black pepper and peppercorns
1/4 cup basalmic vinegar
1/4 cup water
2 tbsp olive oil

Marinade for 30min on the side, then cook med-rare, let sit, then enjoy!

[jago668]

Usually a ribeye or a fillet. Either way put some salt, pepper, and butter on it. Grill it medium rare.

[Shotan]

One thing I do when cooking steak for other people and I want to show off...

(Learned this from working at a fine dining restuarant, was a book keeper but saw the chef do this alot and it works great)

Melt some garlic butter in a plate and keep it handy.

Once the steak is cooked, quickly lay both sides into the plate of melted garlic butter.

Not only does it add really good flavor to the steak at the last minute, it makes the steak look all glisteny and juicy.

[Soygen]

Damn, this is one delicious thread.

[Lotwell]

Cant seem to find that grill thing anywhere. Guys here at work suggested this (http://www.canadiantire.ca/assortments/product_detail.jsp?PRODUCT%3C%3Eprd_id=84552444327 7214&FOLDER%3C%3EbrowsePath=2534374303517498&FOLDER%3C%3EbrowsePath=2534374303517599&FOLDER%3C%3EbrowsePath=1408474396669981&FOLDER%3C%3Efolder_id=1408474396669981&ASSORTMENT%3C%3East_id=1408474396670271&bmUID=1155842329868). Anyone ever used one? Guys are saying its like a bbq grill, but with electric heating underneath.

[Shotan]

I have learned after trying all kinds of grills that no electric grill will give you the same results as flame does.

However, they can still be miles better then using a pan. So its a compromise.

[Lotwell]

I do enough meat in frying pans to make it worthwhile (chicken, ham, pork, beef) so I think I will just shop around for something like that. Unfortunately flame isnt an option, talked with the building manager and he gave me "the look". I already keep my bikes in the apartment and have cats when I'm not supposed to, not gonna push it :p

[Tazer]

Try this Lotwell:

http://www.target.com/gp/detail.html/sr=1-1/qid=1155845741/ref=sr_1_1/602-6522253-2679808?%5Fencoding=UTF8&asin=B00008GKDQ

[Lotwell]

Ya, thats why Len suggested, but I cant find it up here. Closest thing I can find is a big assed cast iron frying pan type thing with grill ridges. Costs about the same as the electric grill above.

[Shotan]

I got one of those from Zellers for a good price. Since you are in Canada (Im assuming) you may have one near you.

[Lotwell]

The electric grill or the pan thingy? Didnt try Zellers, it makes Walmart look like The Bay, heh.

[Shotan]

The cast iron pan thing.

[Lotwell]

Picked up this (http://www.t-fal.ca/tefal/products/product/index.asp?univers%5Fid=200&dept%5Fid=240&sku=U00034&mscssid=Q2M49A769W4R9MTB7KF8N5TJUJB27MDC) instead which has a pankcake type flat griddle as well as the bbq type grill. Had some steak last night and stuffed all my frying pans in a cupboard, they wont be needed much anymore :p

It was on sale at Canadian Tire for 69$, regular 115$.