How do you like your steak?

[wmonbear]

space
Here's a cooking guide chart for beef...

 

[xfire]

Anything over Medium is ruined, probably go Medium-Rare most of the time, but sometimes a little more, sometimes a little less.

 

[Pornfan99]

Medium-rare! And a filet / tenderloin - mmmm; heaven!

 

[FreeOnes_Adam]

Depends on the cut. A ribeye is all about that fat, so I leave it to a medium pushing medium well to make sure it gets all buttery and delicious.

 

[Little Red Wagon Repairman]

I like a Filet Mignon medium-rare or medium and I like my Rib Eye medium-well to crisp up the fat.

 

[georges]

Well Grilled and very spicy

 

[DrakeM]

Covered in ketchup, or is it catsup?

Nah, when I grill I use Club House la Grille salt-free steak spice (previously called Montreal steak spice) on both sides, grill until almost done then add BBQ sauce of the day. Perfection, or at least as close I as I can get given my limited grilling skills. Trouble is who can afford to buy good quality cuts of grilling steak anymore? Good beef just costs too damn much to feed a ****** anymore.

 

[Pornfan99]

Drake: Believe it or not - get a BJ's Club membership. PHAT T-Bone steaks for something like $6.99 a #!!

 

[DrakeM]

Drake: Believe it or not - get a BJ's Club membership. PHAT T-Bone steaks for something like $6.99 a #!!

Sounds good but I'm not going to drive two hours to Buffalo and cross the border to buy steaks - no BJ's in Canada, but good advice for those more southernly-located.

 

[FreeOnes_Adam]

He said BJs. Huh huh.

 

[meesterperfect]

Depends on the cut. A ribeye is all about that fat, so I leave it to a medium pushing medium well to make sure it gets all buttery and delicious.

Yes it does depend on the cut. I like fattier meat like Chuck and Ribeye full medium at least but boneless cuts like Top Round or Bottom Round still red in the middle , like medium rare.
Strips and T-Bone/Porterhouse medium rare as well.

 

[xfire]

Beef is expensive, that's why I like throwing pork shoulder or ribs on the smoker.

 

[Dazza MXM]

Medium-rare for me

 

[bobjustbob]

Funny this topic came up at this time. Adam's Markets is a 4 store supersize chain in my area. Not big-box, square footage. Quality first and in every department. Variety? If you hear about a product from anyone from anywhere, check Adam's first. That said ...

I've been getting their tees and porters for a couple of years. They go on sale for $7-8 lb on a rotating basis. My boss and I grab them. He grills them. He gets or creates rubs and lets them sit on that high heat. I can just pan fry them since my mustard yellow range... (cry for me). Never disappointed though.

Their meats had not been USDA graded till this week's ad. Prime sirloin for $5.99. Yes, PRIME. Is it top sirloin? Is it aged? Is this a $30 piece of meat for 10 bucks? I'll make the drive and buy. I've enjoyed Australian strips that were not as fatty yet came out juicy and tender. Maybe I'm addicted to the Monsanto.

x, are you a spoiled little beef bitch or does Texas have a thing where you can only buy Texas beef out of state. G.W. Bush holds heads of state for BBQ on a regular basis. You need to know a guy. Backdooring meat from a marine cooler.

 

[bobjustbob]

x, roasted pig. You ever do this? I had the opportunity to feast at Christmas once. Suckling young pig from an oven. Folks, if you've ever had it, you'll never forget that you have ever had it.

 

[Pornfan99]

"roasted pig. You ever do this?" I had a pig spit-roasted on a beach in Hawaii, at a luau. Was very good!

 

[xfire]

x, are you a spoiled little beef bitch or does Texas have a thing where you can only buy Texas beef out of state. G.W. Bush holds heads of state for BBQ on a regular basis. You need to know a guy. Backdooring meat from a marine cooler.

x, roasted pig. You ever do this? I had the opportunity to feast at Christmas once. Suckling young pig from an oven. Folks, if you've ever had it, you'll never forget that you have ever had it.

:drawheart: :hugkiss:


Beef is still expensive compared to hog, but the quality of both is phenomenal. Whole Hog barbecue isn't as common in East Texas as it is in other parts of the South, or what they do to pig in Louisiana, but yeah, I've done a whole pig a few times, cochon de lait, in the Cajun, or for our Mexican neighbors, lechón asado, brah, with my carnivore diet, there's not much I won't smoke over Oak.

 

[mikexmoran]

With a nice Silver Oak Cabernet

 

[wmonbear]

Love all forms of beef, especially steak (cooked medium-well) with rib-eye probably my favorite cut, followed by prime rib.

 

[Rane1071]

Depends, some days I like it on the rare side, others more well done.