Sauteed mushrooms? We're no longer bros.
I can't believe you did not add Cream of Spinach!
Sauteed mushrooms? We're no longer bros.
Saute mushrooms (sliced not whole) in butter till they are 90% done, put them off to the side. Coat pan in olive oil, cook steak. While steak is resting (YOU HAVE TO REST YOUR STREAKS) add a bit of butter to deglaze the pan and then add mushrooms to complete cooking them + get that nice beef flavor.
Just putting this out there, but if you need steak sauce, you should just be eating cardboard. GOOD steak shouldn't require sauce
venison > beef but we'll stick with beef for this thread
venison > beef but we'll stick with beef for this thread
Just one?
My brother doesn't call it a successful season unless he gets 5+ deer
Just one?
My brother doesn't call it a successful season unless he gets 5+ deer
Well around here the deer are scarce. My dad left his wildlife camera in the woods for two weeks and only got one picture of a deer...
Plus, my dad never has time to hunt much anymore. Between his work and his school (he's getting his MBA) he just never has the time.
Anyways, back to steaks...
Is that a double stuffed potato? I am so hungry now...Twice baked :)
Sauteed mushrooms should be sliced. So much better IMO
High five on the gas powered cooking.
Negative high five on the Brussels sprouts and mushrooms.
Silat... that steak is glorious.
You should have held that steak on the fat to give it a bit colour.
Buffalo > Venison. Also, potatoes are disgusting, no taste and all the texture of cardboard moistened with baby spit. Gnocchi and french fries are good though.
Yeah! Potatoes are french fries! I know forst hans b****!Oh wait...You're too young to be drunk...
Other way.:P
*Insert Does Equitos guy holding potato*
I don't. Its like the #1 thing people give me **** for when they find out about it, but I've just never cared for it.
I don't drink, so pardon my ignorant spelling. Heh.*Insert Does Equitos guy holding potato*
Dos Equis?
It's ok, you don't live in a state with many people that speak Spanish either.Quite the contrary in my area, girlfriend's family speaks Spanish and there is a half decent population. 'Specially horse farmers and assorted farm hands. I wish I could speak a lick of Spanish to help, but alas...I hate speaking Spanish. Anywho, I prefer my steak medium rare chop steak with sauteed mushrooms, onions, peppers, and butter and sliced crispy baked potatoes (kinda like Au Gratin, but baked into a chip)
How do you like it cooked?
Pan seared then sous-vide.
So what did you end up making, Beast?
I recommend eating at a Ruth's Chris's Steakhouse, and a Del Frisco's at least once. Other local steakhouses around the nation can be better, for sure. Donovan's in La Jolla has an excellent house salad, and some amazing peppercorn gravy.
Ribeye, bone in, or Porterhouse.
Philly style is good with a nice rub. Otherwise Med-Rare and you only need a little salt and pepper.
Garlic mashed potatoes, sometimes cheesy. Very customizable dish.
Seafood also makes a great side for a steak. Oysters, crab, lobster, or clams. A 'steak oscar' is crab meat and melted cheese on top of the steak.
Corn on the cob, grilled with chili and lime juice.
I'll pay good money for a good meal, but I find that when we all get together to have some home cooking, we have some amazing meals off the home grill.
snip
I know what you're saying, but all other things being equal that's still incorrect. But yeah, if it's turned out too well done you need to reduce the time, not the heat.snip
You have it backwards, if you pan was too hot you would have a rarer steak.
I know what you're saying, but all other things being equal that's still incorrect. But yeah, if it's turned out too well done you need to reduce the time, not the heat.snip
You have it backwards, if you pan was too hot you would have a rarer steak.
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I like my steak medium but if its prime rib I usually get it medium rare. :pI like raw :eek: lol
Obviously, but like I said "all other things being equal that's still incorrect" You don't make a steak rarer by increasing the heat, you do it by reducing the time (and potentially increasing the heat in addition).I know what you're saying, but all other things being equal that's still incorrect. But yeah, if it's turned out too well done you need to reduce the time, not the heat.snip
You have it backwards, if you pan was too hot you would have a rarer steak.
If you're pan frying, you want to sear it so it requires a high heat
Quality cut, rare.
Just like my choice in girls, quality in the raw.
Prime Rib or Ribeye - medium rare - with lots of gelatinous fat. Basically a Jello steak.Jello steak you say?
Pan fried, medium rare with a salt and pepper rub. Mmm...KodMid, you make me drool.
Porterhouse, grilled, medium-rare, with sauteed mushrooms and white basmati rice.I think I may need to now as well!
On the steak, I prefer to use a dry rub made of crushed dried chili peppers, fresh black pepper, a bit of cayenne pepper, and onion salt. It is delicious. And spicy.
Making me salivate just thinking about it. I made it for Thanksgiving last year...
I think I may need to grill a steak this weekend.
Medium Rare, 2 inch+ Marbled Dry aged Bone-in Ribyeye, cast iron sear with a little bit of oil initially, add minced garlic, shallots and butter before a quick broil in the oven, gotta salt at least 24 hours beforehand. Sauteed spinach, some garlic mash.That sounds good. I'll take one.
Lights out.
Rib eye
Grilled
Medium rare
Buttered mashed potatoes
Restaurant cooked (I like Texas Roadhouse and Ruth's Chris)
Rib eye
Grilled
Medium rare
Buttered mashed potatoes
Restaurant cooked (I like Texas Roadhouse and Ruth's Chris)
lady (making an assumption) after my own heart<3
Montreal Steak Seasoning. Need I say more?
Buttered mashed potatoesmilk added?
So I made a T-bone steak the other day. I read through all of the ways in this thread, then decided to rub it with salt, pepper, and crushed red pepper. I pan seared it, then broiled it. It came out medium rare, which is the first time I've had a steak as such. Wow! Now I see what all the fuss is about with steaks. That was the best steak I've ever had. Will definitely look more into it.
A lot of smoke though... smoke detector beeping like crazy.
So I made a T-bone steak the other day. I read through all of the ways in this thread, then decided to rub it with salt, pepper, and crushed red pepper. I pan seared it, then broiled it. It came out medium rare, which is the first time I've had a steak as such. Wow! Now I see what all the fuss is about with steaks. That was the best steak I've ever had. Will definitely look more into it.Mm... I need to make a steak this weekend.
A lot of smoke though... smoke detector beeping like crazy.
Did the fire brigade drive by? ;DLuckily not. Or unluckily, had I actually been on fire? Hmm...
bought a 17/lb local farm-raised ribeye cut today, pan seared that business on high on a gas stove for ~10 minutes
pink on the inside and i don't really like it that way, but it was delicious and i couldn't stop eating it
it's all about the quality black pepper & salt
bought a 17/lb local farm-raised ribeye cut today, pan seared that business on high on a gas stove for ~10 minutes
pink on the inside and i don't really like it that way, but it was delicious and i couldn't stop eating it
it's all about the quality black pepper & salt
How much per pound? My brother and some friends get half a cow every once and a while and have it butchered how they like. They say it's a bit more expensive but the beef is way better
P.S. If you're a vegetarian/vegan/animal rights activist who hates the thought of eating meat, why not make another thread called "How do you like your vegetables?" or whatever, and leave us carnivores to this steak thread??Did you take the comment above you as being against eating meat? I took it as a joke.
P.S. If you're a vegetarian/vegan/animal rights activist who hates the thought of eating meat, why not make another thread called "How do you like your vegetables?" or whatever, and leave us carnivores to this steak thread??Did you take the comment above you as being against eating meat? I took it as a joke.
Q: How do you like your steak?
A: Still attached to the animal.
^ so how about gulyás?
on topic: any recommendations for first time steak eater?
^ so how about gulyás?It's not as popular as foreigners think. We have a bit of every culture (hamburgers, chinese food, fondüe, lasagna just to name a few) that we consume regularly. I'm always surprised by all the "make me a sandwich" jokes on the internet, our women actually cook. :D
^ so how about gulyás?It's not as popular as foreigners think. We have a bit of every culture (hamburgers, chinese food, fondüe, lasagna just to name a few) that we consume regularly. I'm always surprised by all the "make me a sandwich" jokes on the internet, our women actually cook. :D
Really, all cuts of beef can be tasty. Some with higher marbled fat content (e.g. Ribeye) have more flavor from the fat. Season with salt and pepper. Pan fry, grill, or broil to an internal temperature of 55-60° C for medium rare. If pan frying, heat the pan on medium-high heat before adding the meat to the pan, and add just a small amount of oil to the pan before the meat.thanks, i'll order a ribeye!
It's not as popular as foreigners think. We have a bit of every culture (hamburgers, chinese food, fondüe, lasagna just to name a few) that we consume regularly.huh. 99% of what i eat is native food.
...b-but WOMEN'S RIGHTS!(http://cs411220.userapi.com/v411220724/69af/TS3NLywmt6E.jpg)