Steaks?

I like ribeyes. They have a higher fat content so retain more flavor. I think they are also easier to cook because they still have a little flavor if you overcook them a little.

Also, steaks are graded by the USDA by quality. Prime, Choice, and Select in descending order.

Many grocery stores don't carry Prime, but some, such as most HEBs and Krogers do carry some cuts of Prime beef. Its more expensive, but worth it if you are cooking a steak somewhat plain and are interested in the flavor of the meat. If you are cooking something with a lot of seasoning or to go in another dish, Choice and Select are good enough.

 

Go to a good steak house and order a ribeye. When they ask how you want it, tell them "breathing, preferably." Say it with an arrogant accent, and draw out the "brea" part of breathing.

 

I have always heard that if you go to a nice restaurant and order the steak, never order anything cooked beyond medium. The reason being that they will give you their worst cuts, due to it losing flavor the longer it's cooked anyways...

 

I like ribeyes the best although the fat and calorie content is extremely high. T-bone/Porterhouse are good but can be quite a lot to finish, if I remember the bone separates part of the strip and part of the loin and I think Porterhouses contain more loin. Never been big on strip steaks. Sirloins are good if you're looking for a steak without all the fat/calories. Loins (eg filet mignon) are good but I have never had one that met the price you paid for it. If done right, flat iron steaks are pretty good too.

 

My preference is a ribeye, medium rare.

Here is a whole gang of info about steak....
http://en.wikipedia.org/wiki/Steak

 

Yeah, it's all about the ribeye.

No seasoning (maybe some butter and salt), grilled for 6 minutes on one side, 4 minutes on the other, let sit for 2 minutes, enjoy.

Anyone think it's better to cook a steak in a pan instead of a grill? I've heard that, but I've yet to try it.

 

The BBS needs its own Steak Forum. There are a lot of recurring steak threads in the hangout.

 

I prefer a strip or tenderloin.

 

A friend of mine likes to cook his in an insanely hot iron skillet. Sear the crap out of it, and then place it in the oven at the highest possible setting for a few minutes. He likes the "variety" of flavors you end up with, as the meat is seared on the outside with a perfect stratification down to medium rare at the middle.

It was damn good, but I prefer the grill.

This recipe from alton brown is pretty much what he does:

 

If you cut into it after 2 minutes. You will lose the juice. Much safer to let rest close to 10 minutes.

If you've cooked it until it's firm to the touch on the outside. Throw it away and start over.

Like everyone else says, Ribeyes are by far the best cut.

Prime is super awesome. Choice is awesome. And select should be used for tacos or the crock pot or something.

 

I use a pan, and the steak comes out fine. Saves a lot of time.

 

Porterhouse.

You will thank me later.

DD

 

Many fine steakhouse sear on a skillet then finish it under the broiler.

 

No wonder you don't like steaks.

I'd say go medium rare. But, if you can't go lower than medium, then go medium.

At home, I like sirloin and strip for cuts. At restaurants, somehow they don't get as much flavor as I do at home; I don't know what every restaurant in America is doing wrong.

 

Ok guys, here is the deal. Go to Sam's and purchase a Rib Eye Roll. Their meats are Choice grade. This will be about a 16 pound chunk of rib eye. Cut it in slices 2" thick. This will give you about 8 2-pound steaks. I cut these in half to get 16 1-pound steaks. They are 2" thick but a funny shape now. This does not matter.

Steak should always come to room temp. before cooking. Apply salt & pepper to steak and rub in with oil. Let set until it comes to room temp.

Fire up your gas grill. let it come up to temp. Fire up your aux. burner wide open and place a cast iron skillet on it for at least 5 minutes.

Sear each side of the steak for 1 minute in the skillet. Place steak on grill. Turn after 5 minutes. Cook for 5 more minutes. Remove and cover with foil and allow it to rest for 5 minutes. It will be a perfect medium-rare with an exquisite charred crust on the outside. You will never pay for steak in a resturant again.

 

Bone-in rib eye cooked medium

 

Rib Eye has too much fat.

I prefer a NY Strip cooked medium.

 

I've also read the same thing (maybe Kitchen Confidential?), but just from a taste perspective I don't know why you'd get anything cooked beyond medium (medium-rare imho). You're killing the flavor and all cuts would taste the same. Same w/ getting steak covered in sauce or some elaborate toppings.

 

I can tell one difference none. As long as it was alive, is meaty, and it looks beefy, I'll eat it. I guess I'm used to the RibEye.

Pretty soon I'll try the PorterHouse and the NY Strip as some of you have suggested.