1. Welcome! Please take a few seconds to create your free account to post threads, make some friends, remove a few ads while surfing and much more. ClutchFans has been bringing fans together to talk Houston Sports since 1996. Join us!

What do you know about steak?

Discussion in 'BBS Hangout' started by SleepyRodriguez, Jul 17, 2013.

Tags:
  1. Asian Sensation

    Joined:
    Oct 29, 1999
    Messages:
    18,290
    Likes Received:
    7,445
    Erroneous.

    Some of the best steak I've ever had (restaurants) and have (make myself) come from cooking it on a cast Iron pan. Nothing beats the sear/crust you're able to get from a super hot cast iron pan and finish it off in the oven at a high termperature. Also, the pan is much more versatile because you can make a killer reduction sauce after you remove the steak from the pan because there's all kinds of flavor left on the pan from the steak. I usually make a wine reduction sauce which consists of Merlot, cut up pieces of bacon, crushed garlic, little butter, rosemary sprig, a tsp of worcestire sauce and splash of fresh squeezed lemon. That's a 5 Star meal right there. And the most important part is to make sure it's a high quality steak with nice marbling and cooked medium rare of course.
     
  2. Asian Sensation

    Joined:
    Oct 29, 1999
    Messages:
    18,290
    Likes Received:
    7,445
    This guy knows...
     
  3. dsnow23

    dsnow23 Member

    Joined:
    Jun 30, 2002
    Messages:
    1,458
    Likes Received:
    68
    I've had a lot of good steak in my life, and probably 9 out of my top 10 steaks ever have been cooked on a charcoal grill. And restaurants almost always under season steaks. And contrary to popular opinion. Adding flavors other than salt and pepper can actually make steak taste even better. Just like when you're cooking ANYTHING else in the world. I prefer rib eyes, rare to med rare.
     
  4. Pipe

    Pipe Member

    Joined:
    Mar 2, 2001
    Messages:
    1,300
    Likes Received:
    115
    Sigh .... rookies. Cast iron vs on the grill? Why not get the best of both worlds? :confused:

    I preheat my Lodge cast iron pizza pan in the oven then over a bed of hot coals with a mixture of wood, usually pecan, oak and mesquite. Trust me, it gets extremely hot.

    Steak should be at room temp, liberally rub with olive oil (not EVOO), kosher salt, freshly cracked black pepper, and garlic powder. Grill 2 minutes on a side for rare. Tent with foil and let rest a few minutes while you sauté some mushrooms, asparagus and shallots in the rendered steak juices. Enjoy with your favorite wine!! :cool:

    If you can find a rib eye cap, it's the best steak in the world, but it is very tough to find.
     
  5. Jugdish

    Jugdish Member

    Joined:
    Mar 27, 2006
    Messages:
    9,074
    Likes Received:
    9,577
    Cowboy steak, medium rare, erred on the side of rare. Blue rare is great if it comes that way.
     
  6. Deckard

    Deckard Blade Runner
    Supporting Member

    Joined:
    Mar 28, 2002
    Messages:
    57,789
    Likes Received:
    41,221
    I know enough about a good steak to not share it.
     
  7. TexasTofu

    TexasTofu Member

    Joined:
    Feb 16, 2010
    Messages:
    691
    Likes Received:
    113
    http://www.hentairulesfiles.net/_2011/south-park-internet-p*rn.jpg
     
  8. Nook

    Nook Member

    Joined:
    Jun 27, 2008
    Messages:
    59,955
    Likes Received:
    133,026
    No it isn't.
     
  9. Nook

    Nook Member

    Joined:
    Jun 27, 2008
    Messages:
    59,955
    Likes Received:
    133,026
    Buy it from a co-op, you get first choice, especially if you order the whole cow. I have instructed the kitchen to order 4 whole cows a year. I get first pick, grass fed meat.
     
  10. Dr of Dunk

    Dr of Dunk Clutch Crew

    Joined:
    Aug 27, 1999
    Messages:
    46,634
    Likes Received:
    33,637
    Screw that. Buy your own cow. You'll definitely get first choice.
     
  11. Dr of Dunk

    Dr of Dunk Clutch Crew

    Joined:
    Aug 27, 1999
    Messages:
    46,634
    Likes Received:
    33,637
    Any of you guys ever had a tomahawk steak? I'm tempted to ... just to say I did. lol.
     
  12. Nook

    Nook Member

    Joined:
    Jun 27, 2008
    Messages:
    59,955
    Likes Received:
    133,026
    Agreed, but I have not had the time to invest in cattle on my property. Especially with my desire to buy a larger estate in Virginia or Kentucky. Would probably want 150 acres before I considered cattle.
     
  13. Buck Turgidson

    Joined:
    Feb 14, 2002
    Messages:
    100,889
    Likes Received:
    103,252
    I've got about a hundred steer & heifer calves every year, come pick one out!

    Auction prices are great right now, I encourage you all to keep eating beef.
     
  14. mrm32

    mrm32 Member

    Joined:
    Jun 26, 2006
    Messages:
    10,457
    Likes Received:
    2,327
    I've honestly never had anything under medium well. I had a terrible experience when I ordered my meat cooked rare and hate seeing any pink in my steak but I will try medium rare this weekend.
     
  15. Deckard

    Deckard Blade Runner
    Supporting Member

    Joined:
    Mar 28, 2002
    Messages:
    57,789
    Likes Received:
    41,221
    Every year, my father would split a heifer with my uncle, taken from my grandfather's Hereford herd on his place outside of Quitman, in East Texas, grass fed and delicious (later, Grandpa switched to Brangus). We had a freezer at home more for that purpose, than for any other. That's the way to do it. I miss those days.
     
  16. tierre_brown

    tierre_brown Member

    Joined:
    Jun 22, 2003
    Messages:
    2,987
    Likes Received:
    82
  17. VooDooPope

    VooDooPope Love > Hate

    Joined:
    Oct 11, 1999
    Messages:
    9,244
    Likes Received:
    4,750
    Steak night at Buck's. tell me what to bring. I'm on my way.
     
  18. rockbox

    rockbox Around before clutchcity.com

    Joined:
    Jul 28, 2000
    Messages:
    22,805
    Likes Received:
    12,574
    I sous vide a prime rib all day during the holidays. That worked out well especially when I didn't know when all the other stuff was going to be done.

    For a ribeye, just a few hours. Not by design, but because dinner guests were late and we were having a good time chatting and drinking.
     
  19. Jontro

    Jontro Member

    Joined:
    Feb 3, 2010
    Messages:
    36,348
    Likes Received:
    25,517
    I know that it's good with mashed potatoes and extra gravy.
     
  20. VanityHalfBlack

    Joined:
    May 7, 2009
    Messages:
    18,713
    Likes Received:
    4,284
    Is what she said;)
     

Share This Page