Let's talk Steak

[Pierre]

I think my favourite is the bone in rib eye, although I love bone in NY or T bone. I prefer prime and if possible dry aged. Depending on the quality and marbling I like to sprinkle them with some dry rub or some garlic, fleur de sel, freshly craked pepper and thyme / rosemary.


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[earthson]

NY strip about 1.5 inches thick - prefer "Prime," but it's getting harder to source locally. Quick "dry age" per this thread for 2-3 days:

http://www.friendsofhabanos.com/forum/topic/107315-dry-age-cheating-on-your-steaks-get-the-same-great-steakhouse-taste-and-texture-at-home/

Then cooked to rare/med rare over charcoal.

I've tried them all save for wagyu in Japan. I was surprised as anybody when I ended up preferring the strip to bone-in ribeye or filet mignon.

I will say that I'll take deer or elk backstraps over cow muscle any day.

[BudBud]

Favorite

Wagyu ribeye or bone-in ribeye/tomahawk

How Do You Like It

Medium rare

Prep

Salt, pepper, olive oil and butter. Sometimes add in some crushed red pepper. 850 degrees on the BGE 4-5 minutes each side, rest for 10 and enjoy.

[TNT009]

13 hours ago, El Hoze said:

I am glad to see someone mention filet mignon. I always hear “real steak guys” talking down filet mignon as though it’s an inferior BS cut of meat that lacks flavor. I totally disagree! I love disgustingly rich fatty ribeye but I find myself cooking alot of filet mignon as the richness of a ribeye can be alot to handle and I find a good filet the perfect compromise when I am craving steak but want to eat more than three bites. 

I often cook a whole center cut prime tenderloin (for a group, etc.)  “chateubriand style” on the grill quickly, then finish it in the oven, let it rest, then slice it into individual steaks, and serve. It’s a much different experience than a ribeye, but nothing to sneeze at!!!!! My guests are usually wowed. 

To add on.. I fell like I can eat the entire filet and not have to deal with all the wasted gristle and fat on other cuts!

And I forgot the most important ingredient, tons of melted butter!!

[Phillys]

Favourite 

Dry aged rib anywhere from 30 to 180 days, prime or AAA in Canada, first steak on the chuck end, a good 2 - 2.75 inches, usually about 1 kg+.

Another thing to point out is that I like it when the fat nut is round and in the center of the steak, with a tiny curved bone and the smallest eye possible, all top. I can also do a chuck steak (4th or 5th rib) if the meat is really good.  

How do you like it

Rare.

Any secrets to your prep

Salt, grill on super hot, finish off on indirect to probe temp, 8 minute rest on rack, finish with fleur de sel and a bit of black pepper, no pre-slicing not a fan of that.

Then I have to fight with my 3 year old daughter to see who can eat my wife's and her sister's leftover bone, we usually split 50/50. Everyone eats it rare in my house.

Also fan of bavette and hanger and sometimes porterhouse (although never my first pick)

Not a big fan of filet

[skalls]

Favourite 

1" Ribeye  Prime Grade

How do you like it

Medium Rare to Medium.  Prefer that zone right between the 2, prefer the medium side to medium rare though.

Any secrets to your prep. 

Trim any excess fat.  Let it sit on the counter for 30m before I put it on the grill.  Season with a 50/50 mix of black pepper and salt.  Grill over lump charcoal at 550 to 600 degrees about 4" above the charcoal.  4 1/2 to 5 minutes on one side, flip for 4 minutes. Let it sit for 5 minutes.  Eat it with some form of potato side.  And beer.

[Fuzz]

9 hours ago, ayepatz said:

I can’t believe we’ve come this far without anyone posting it.

 

Yep, that's how I like my steak seasoned. Salt with just a hint of forearm sweat.

[Wertman]

Yeah wow great price for Wagyu beef.  You can't even get choice beef for that here.  They have good deals here in Arizona bought a whole brisket for 17 dollars a couple months back. Wish I could get great Wagyu with out paying 50 dollars a pound.  I have not found a shop out here that sells it only online.

[Fuzz]

5 hours ago, Duxnutz said:

I’m living with a vegan currently and haven’t had a steak in 6 months! This thread is making me crazy!

Living with a vegan? So every dinner is a missed steak... <boom-tish> 

[El Presidente]

7 minutes ago, Fuzz said:

Living with a vegan? So every dinner is a missed steak... <boom-tish> 

...he's playing all week folks....

[SirVantes]

5 hours ago, Duxnutz said:

I’m living with a vegan currently and haven’t had a steak in 6 months! 

That ain't living

[Duxnutz]

15 minutes ago, Fuzz said:

Living with a vegan? So every dinner is a missed steak... <boom-tish> 

Haha nice work. 

 

[Fuzz]

17 minutes ago, El Presidente said:

...he's playing all week folks....

Just wait till Havanathon 2019!

[cmbarton]

14 hours ago, raymond5737 said:

WAGYU BEEF "IT'S WHAT'S FOR DINNER"

I never knew what they looked like...

You lift, bruh?  Don’t skip leg day!

[dicko]

Another vote for bone in rib eye. Thicker cut if available. Salt only. Leave out to come up to room temp.

 

I've cooked steak all sorts of ways but my current "go to" style is reverse sear on the weber kettle. Three easy steps:

1. 25 mins to the indirect side of the bbq.

2. 3-4 minutes direct over the coals to finish. 

3. Let rest under a loose alfoil "tent" for a few minutes. I crack some pepper on at this stage too. 

 

I like taking fatty cuts/types of steak like ribeye or wagyu to medium. I find that breaks the fats down and actually makes for a juicer tender steak as opposed to rare or medium rare. My 2c only of course.

 

As far as seasoning/ condiments go once ready to eat I like a bit of hot english mustard or a bit of chipotle tobasco.

[RijkdeGooier]

This was a nice 6 pounder incluiding the bone. 

Medium seared first, then indirect heat. 

Feeds about 8 ?

[Hookmaker]

17 hours ago, ayepatz said:

I can’t believe we’ve come this far without anyone posting it.

 

Why is this guy chopping it up into a whole lot of pieces???....This is a one man steak for G.. sake, - it’ll go cold before you get it down 

[Fugu]

8 hours ago, Fuzz said:

13 hours ago, Duxnutz said:

I’m living with a vegan currently and haven’t had a steak in 6 months! This thread is making me crazy!

Living with a vegan? So every dinner is a missed steak... <boom-tish> 

But note exact wording "living with a vegan currently...." I guess that implies some perspective 

[LGC]

Bone in ribeye 2-2.5 inches thick... dry aged. Salt and pepper. Reverse sear, as ALL thicker pieces of meat should be cooked. Never on the grill, only on cast iron. Every square inch needs direct contact for conductive cooking, in order for the milliard reaction to produce the dark rosado crust that produces the best flavor.

[Ribeye]

I love seeing all of the great techniques and suggestions for great steak. 

Several years ago, while regularly traveling to the Dominican Republic, I was introduced to Chimichurri at a Santo Domingo steakhouse called David Crockett. I encourage you all to give it a try.  I have found it gets better as it ages and macerates even longer than the recipe below suggests.  Please ensure you use a quality olive oil, but not one that is so high in quality that it should only be meant for drizzling straight up....in other words not to much olive flavor as you want the oil infused with the parsley and oregano and garlic flavors.  (I use Filippo Berio sauteing and grilling olive oil)

 

Chimichurri

MAKES ABOUT 2 CUPS.

10 peeled cloves garlic, minced fine
1/2 cup minced fresh flat-leaf parsley

1 tablespoon dried oregano leaves
1 teaspoon red pepper flakes
1 cup olive oil
1/4 cup red wine vinegar
salt and freshly ground black pepper

1. Put garlic, parsley, and red pepper flakes (or more, if you like) and oregano in a bowl and mix well. Whisk in olive oil and red wine vinegar. Season with salt and pepper. Set mixture aside for 4 - 5 hours un-refrigerated to develop flavor. It tastes even better the next day! Keep in a jar in refrigerator for up to a week or two

[Colt45]

I love the cuts already mentioned, but when I get a little fancy, it's usually black angus strip. Typically ~ 2" thick, seasoned with coarse sea salt and coarsely ground black pepper. I do sometimes marinade with low sodium soy sauce. Grill on the weber kettle top off to medium rare. Favorite sides are nigiri sushi, with greens / veg varying.

[ayepatz]

1 hour ago, Colt45 said:

I love the cuts already mentioned, but when I get a little fancy, it's usually black angus strip. Typically ~ 2" thick, seasoned with coarse sea salt and coarsely ground black pepper. I do sometimes marinade with low sodium soy sauce. Grill on the weber kettle top off to medium rare. Favorite sides are nigiri sushi, with greens / veg varying.

Ooh. Sushi with steak. I’ve never tried that. Must investigate soon!?

[Colt45]

36 minutes ago, ayepatz said:

Ooh. Sushi with steak. I’ve never tried that. Must investigate soon!?

Surf and turf with a starch

And I verb marinate vs. noun marinade - apols..

[ayepatz]

1 minute ago, Colt45 said:

Surf and turf with a starch

And I verb marinate vs. noun marinade - apols..

I was too busy doing a Homer Simpson drool to notice. ?

[prodigy]

How ironic that the place we went for dinner last night had a mother's day special of A5 wagyu beef. Pretty pricey, but so worth it. Wow!

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