Sly Bald Guys Forum
Various Non-Bald Discussions => General Discussion => Topic started by: warhawk on June 05, 2012, 05:30:26 PM
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Hello fellow chrome domes:
Hope all is well with U and your families. I just cooked an awesome steak dinner for us (me and the beautiful wifey).
I grilled some ribeyes. As I was cooking... it got me 2 thinking how U like your steaks done?
I'll start: my favorite steak is ribeye and I like my steaks medium rare. My beautiful wifey likes hers medium-well. So... how 'bout U? What's your favorite steak? How U like it done? Rare? Medium rare? Medium-well? Well-done? What's your story?
WARHAWK O0
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I love Black Diamond steaks medium rare. I LOVE all steaks but I don't eat them that often.
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I love Black Diamond steaks medium rare. I LOVE all steaks but I don't eat them that often.
Yea...I'm kinda watching what I eat but it's been awhile since I had a good steak. Hmmm... Black Diamond steaks? Never heard of them. It must be good.
WARHAWK O0
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Ribeye, NY Strip or Filet, medium to rare, topped with blue cheese or bernaise sauce.
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Ribeye, NY Strip or Filet, medium to rare, topped with blue cheese or bernaise sauce.
<raising hand> I'd like one of those also, please ...
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Favorites are strip and ribeye.
Medium rare. There is no substitute.
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Don't eat steak that often either Mel, but when I do I want a well seasoned sirloin. As to doneness, just knock off the horns, wipe the butt and warm it up.
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I love Black Diamond steaks medium rare. I LOVE all steaks but I don't eat them that often.
Yea...I'm kinda watching what I eat but it's been awhile since I had a good steak. Hmmm... Black Diamond steaks? Never heard of them. It must be good.
WARHAWK O0
This will give you some info on Black Diamond Steak:
http://whatscookingamerica.net/Q-A/BlackDiamondSteak.htm
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This will give you some info on Black Diamond Steak:
http://whatscookingamerica.net/Q-A/BlackDiamondSteak.htm
I'll be trying this out over the weekend. Thanks Mike.
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Don't eat steak that often either Mel, but when I do I want a well seasoned sirloin. As to doneness, just knock off the horns, wipe the butt and warm it up.
Just spit my coffee all over my computer screens!!! :*))
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Favorites are strip and ribeye.
Same, although I prefer my steaks medium.
Medium rare if it's a bison steak, though. I was going to try some elk steak this past weekend, but I decided it was too expensive in the end.
Now you guys got me wanting steak and beer at 9:30AM. Awesome. 8)
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Now you guys got me wanting steak and beer at 9:30AM. Awesome. 8)
Steak and beer ?
Nah, steak (medium rare) and red wine please.
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Now you guys got me wanting steak and beer at 9:30AM. Awesome. 8)
Steak and beer ?
Nah, steak (medium rare) and red wine please.
Nah, I'm with Natedawg. A cold well-bodied beer can be the perfect complement to a fine steak.
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London Broil with Pappy's Dry Rub, medium
A bottle of Michael & David Phillips' Earthquake Syrah
Sauteed mushrooms & spinach with garlic & pine nuts
Sourdough garlic bread.
DONE!
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What time shall we all arrive? That sounds like a mighty fine spread!
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When I was deployed two years ago, at one of the bases, they served T-bone on Sundays and Prime Rib on Wednesdays....I must have my steak well done with some A-1 no matter what kind....lobster tails are an added bonus!
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I like salmon steak. Lightly grilled on an open fire.
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When I was deployed two years ago, at one of the bases, they served T-bone on Sundays and Prime Rib on Wednesdays....I must have my steak well done with some A-1 no matter what kind....lobster tails are an added bonus!
LOL! I remember this...occasionally they would throw in the all you can eat shrimp deal when the lobster was a no-go.
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Now you guys got me wanting steak and beer at 9:30AM. Awesome. 8)
Steak and beer ?
Nah, steak (medium rare) and red wine please.
Nah, I'm with Natedawg. A cold well-bodied beer can be the perfect complement to a fine steak.
Oh, yes sir. Sounds heavenly any time of day.
I can't imagine wine and steak together... I am an uncultured boisterous American, though. fR!d@y
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Medium. Now I'm hungry.
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Medium Rare, either well seasoned or with HP Sauce! Mmmmmm
Oh and of course beer :)
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As rare as possible!
(Still going Moo!)
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Medium rare..................................No Blood!
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Medium rare, please!
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This will give you some info on Black Diamond Steak:
http://whatscookingamerica.net/Q-A/BlackDiamondSteak.htm
Thanks Mike ... just put this together to marinate for a late lunch before going to work.
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Medium for me
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It's breakfast time (actually, it's 11:40, but I had a bit of a lay in...) and this thread is making me feel hungry!
This is one of my favorite ways of doing a steak!
http://www.nigella.com/recipes/view/sake-steak-and-rice-140
It helps if you have a thick slab of meat... I often use rump as the marinating time and the time spent wrapped in foil helps break the fat down and tenderize the meat. But with a sirloin or fillet its amazing!
Happy munching! :)
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Chris, that's quite versatile. I've tagged it to try in the near future!
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Excellent! I'm sure you'll enjoy it :)
And really, do the bit with the tin foil. It makes such a difference!
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How do I like my steak?
Firstly, I love cooking. I cook a wide variety of food for my wife and daughter, and friends. Here in South Africa, we religiously do a thing called a “Braai”. You guys call it a “Barbeque”. Generally, your middle class folk here are BIG meat eaters. So here is how I like it:
Soak rump steak or a whole fillet liberally in cooking oil powdered with a bit of steak and chop spice and some Coriander seeds, for about an hour or two.
Make the fire. While the coals are still red and flaming hot throw the chunk of meat on the grill. There will be flames and you may even be forgiven for thinking the meat will burn. But only do this for 60 seconds on each side.
Remove the meat and let it REST for about half an hour. Continue cooking the other meat you may have, on the nice white, settled coals.
When the fire is moderate, put the meat back on and finish it off. Remove while it is still very rare, but no blood dripping.
Cut into thin slices with some freshly ground black pepper and lemon juice. Pass it around to your guests and enjoy culinary heaven from your finger tips.
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Wow, that sounds awesome ... and clearly there is some technique involved. I nominate you to prepare that at the next International Sly Convention!
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Wow, that sounds awesome ... and clearly there is some technique involved. I nominate you to prepare that at the next International Sly Convention!
Indeed it does sound really good, waine. Something I could definitely sink my teeth into. I'll second the nomination. 8)
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Mooing at me (https://www.slybaldguys.com/smf/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2F4d60a3f2-94d8-00c1.jpg&hash=e0af4e778a10a973e0ef57948f790ceb560a7bcc)
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I like mine medium well and with a generous sprinkling of A1 Steak Sauce and Tabasco.
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@Frontierguy and Natedawg, Thanks, I will gladly take up the challenge...
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Medium rare...the only way to have it. And for me it's a sin to put A1 or tobasco on a good steak...
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And for me it's a sin to put A1 or tobasco on a good steak...
The operative word being "good". 8) There's a lot of sub-par beef out there!
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I just grilled a 1 inch ribeye seasoned with a tri -pepper mix and very finely ground coffee. ( I just bought an espresso machine so I am doing everything with ground or espresso)
It was great, but I will try it a few more times before it becomes a "must do" recipe.
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I will second that Jason. It’s almost as bad as putting ketchup on your Sunday Roast, or Mayonnaise with your Chinese food!