Let's talk Steak

[El Presidente]

Not a thread for the Vego's among us 

Steak preferences are about as personal and varied as sex. 

What is your favourite cut of beef and how do you prepare it?

Favourite 

Wagyu Eye Fillet. 1 inch thick. 

How do you like it

Simple. BBQ. Medium. 

Any secrets to your prep. 

Normally I enjoy steak medium rare but going to medium in these only melts the thin streams of fat and makes the steak able to be cut with a spoon. 

[ayepatz]

Just bought one of these:-

Fired up some 30-day Hereford bone-in rib-eye the other night for some friends. A little black pepper, a lot of salt, and nothing else. 4 mins each side over high heat for medium rare. 

I didn’t touch the salad.

[Corylax18]

Prime. Dry aged, 28-45 days. Anything more and the meat tastes more like cheese than steak to me. Cooked rare, just enough to heat it through evenly and generate a nice crispy crust. I love the porterhouse cut, its like 3 steaks in one. 

[Naug]

For the grill I prefer prime dry aged New York or Rib Eye seasoned liberally with rock salt and fresh ground black pepper, temp - rare to medium rare. With grass fed I prefer to sous vide to about 120 F and finish on the grill for about a minute per side - like butter! Fine dining I'll have filet rare, either au poiver or red wine reduction

[TNT009]

8-10oz filet stuffed with blue cheese and wrapped in bacon.. Key is steak at room temp before hitting the fire. Med to med/rare!

[BlackFriar]

I'll get a dry aged tbone and have it cut 3 inches thick.  I place it directly on wood charcoals and flip it after six minutes.  Take the temp at 12 and maybe a couple of more minutes to rare, medium rare.  Let it rest for 20 minutes then carve off the strip and filet and slice for family presentation.

[Foulhook]

Tonight I cooked a 2.5 inch thick Wagyu tomahawk steak (ribeye in the 12in rib bone in) Weber grill to 500* ... seasoning is simple salt and pepper .. sear 3 minutes on each side while the oven is preheated to 375* onto baking sheet until internal temp is 125*. Coat with garlic butter and let rest for 20 minutes. 

Slice 1/4 inch thick and serve with truffle mash potatoes, grilled asparagus,  bass ale and finish with a BBF and Diplomatico rum 

oh and make sure you season and let sit on the counter for about an hour to get to room temp or the center will take to long to reach preferred temp. 

[El Presidente]

You guys are magicians 

[cmbarton]

Favourite 

Black Angus Ribeye.  Best marbled cut of beef ... delicate and juicy with every bite.

How do you like it

Medium Rare to Medium

Any secrets to your prep. 

Olive oil, Kosher salt, coarse ground black better.  

Heat one side of the grill to about 400 degrees (+/- 50 degrees).  Sear each side directly over the coals for 3-4 minutes each side.  Then, transfer to the other side of the grill until the internal temperature is 135 degrees to 140 degrees.  

After you remove the steaks, they’ll heat up another 5 degrees while resting, so the goal is to get the steaks between 140 and 145 degrees internal.

Short rest, then serve.  

My steaks are the reason why my in-laws gave me their blessing to marry their daughter.  Without them, I had no chance.

 

[MrGlass]

I love a good eye fillet cooked to medium on a BBQ.  I have the Weber Baby Q that does a fantastic job on steaks.

The secret prep is pretty easy - cover it lightly with oil and season with a decent amount of sea salt flakes, then leave it out to come closer to room temp before cooking.  Turn once.

[Jeremy Festa]

Bone in rib eye, mostly Black Angus.

Cooked on Tosa Binchotan charcoal.

Brushed with olive oil, salt, pepper, chopped parsley, mint, rosemary, chilli, garlic, lemon juice and finished with lemon zest. 

Rare. But prefer blue if it is just for me and not sharing with the wife and kids.

 

 

[Dmpotocek]

My favorite: 35 day USDA Prime Ribeye. I got tired of paying the premium for dry aged, so I parlayed some of my wineador knowledge into building my own dry aging rig.

It’s a compressor cooled mini fridge with a salt slab, charcoal air filters and a UVC light. I have also used this setup to make duck prosciutto, and have dry aged tenderloin and NY strip as well.

I buy a whole roast from Costco for about 130$.

It goes in for 5 weeks, and then I trim off the edges.

From there it’s salt, pepper and cook to mid rare. I finish with butter, garlic and green onion.

 

You end up with a decent amount of usable scrap pieces from trimming that I like to grind up, and make dry aged burgers.

 

 

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[El Hoze]

Favorite

Another bone-in ribeye guy. Prime, dry aged a good 45 days (I like a little funk), double cut. 

How Do You Like It

Medium/medium rare on big ribeyes

Prep

Some good salt, let it rest on the counter for an hour plus, until the fat softens. Ultra hot grill, spin as you flip to get maximum browning. Then I finish usually roast it the oven for a few min. I prefer my big ribeyes medium/medrare. NY strips, etc. rare but beautiful marbled ribeyes I like to let the fat melt down.

[Lotusguy]

Preferred cut is bone-in ribeye. USDA prime and dry aged minimum 45 days. None of the blade tenderized stuff you get a Costco these days.

Seasoned with a little Worcestershire sauce and salt and pepper only.

Seared both sides on the grill, then indirect heat until medium-rare. Let rest for 10 minutes before serving.

Pre-cutting before serving is a surefire way to loose all the precious juices - no thanks. My family knows how to operate a knife

[LLC]

Bone in ribeye medium rare towards rare. Black pepper,salt. 1 to 1.5 minutes per side at 1700 degrees and then finish at 500 degrees. Rest 8-10 minutes.


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[luvdunhill]

NY Strip - salt and pepper - reverse sear.

[Wertman]

I am all about but steak.  Especially Australia with Wagyu beef.  Is it cheaper in Australia than the States?  Also I grill my steaks and then use black or white truffle butter.  It's amazing that way 

[mbflash80]

Ive given up on US Prime...the standards have most assuredly dropped over the past 15 years.  I buy my steaks from either steaksandgame.com or snake river farms...australian wagyu or american wagyu my favorite cut is the ribeye but I love a good porterhouse also...simply prepared by kosher salt, pepper and a light dusting of garlic powder...seared on a charcoal grill and cooked medium...almost as good as a great cigar.

[omgpauljr]

Tomahawk ribeye, 2.5” to 3” thick.  Grape seed oil instead of olive oil because it has a higher smoke point. Season with salt and let it rest at room temperature for at least one hour before grilling. Sear each side approximately 3-5 minutes at 500 F, then indirect heat for 15-20 minutes at 375 F for medium rare.

 

[JamesKPolkEsq]

Picanha, rock salt only. 

Grilled on hardwood charcoal to medium rare. 

[fitzy]

At home it depends on the mood I'm in. Sometimes it's a ribeye on the grill. Other times it's either a ribeye, nystrip or filet cooked in a super hot pan, 3 minutes per side depending on the thickness. Outside will have an amazing crust. 

If I'm out to dinner filet steak au poivre or steak frites. Then again the couple times a year I go to Peter Lugers it's a porterhouse. 

 

Always cooked medium rare. 

[PrairieSmoke]

This thread should come with a warning: Do not read while hungry!! ?


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[Cayman17]

I used to buy 30-day dry aged but my wife  prefers grass fed filets so that’s what we have been doing lately. I’m not complaining. Dry the filet with paper towel, apply coat of vegetable oil, then cover lightly with sea salt and black pepper. Sear each side 2 minutes in iron pan then place a pat of butter on top and throw it in the oven at 400 for 6 minutes. Dome them for 5 minutes then eat. 

I prefer Cabernet (usually California, something like Merus or Sequoia Grove) as my drink of choice. Done and done. 

[Hookmaker]

I have left traditional grilling behind forever, too much hassle to get it right.

Now: 45 day dry aged rib eye, 700-900 grams, 2 inch thick. Sous vide for 2,5-3 hours at 52 degrees C, float/submerge in melted prime farm butter for 5 minutes, season with salt and ground black pepper, BURN in flames for 30 seconds each side, submerge in melted prime farm butter for 1 minute, serve. 

 

[cfc1016]

Hanger. ~1”

Blue. 

Cast iron, bloody hot. 8-12 seconds on each side. Dollop of cultured butter, light dose of coarse salt and pepper - all added immediately after cooking. Settle 4-5 minutes. 

 

I like the same preparation for tbone, but i go 2-3” thickness and 15-30 seconds per side. 

 

I also do flap/hanger/flank in a bulgogi. Marinate in the fridge for 48 hours. If i told you my recipe... I’d have to kill you.