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For me it is a nice well cut rib eye steak. A little bit of salt and pepper added and then thrown into a hot frying pan with melted butter. 3 minutes on both sides with the outside crisp and brown and the meat well done in the middle. To be served with chips and consumed with a glass of ice cold coke. I love it.
How do you get your perfect steak?
I do prefer the Ribeye myself, more flavour to it. Only season with pepper before into hot dry pan, oil the meat not the pan. Depending on size of steak dictates cooking time, but prefer my steak medium rare, with eith a blue cheese sauce, or diane sauce, or peppercorn, i like alot of sauces. All washed down with a good glass of red wine.
Chips? Coke? Pan seared? :/
I marinate my steak, (preferably a well marbled ribeye) worcestershire sauce, apple cider vinegar, garlic, some other seasonings depending on what I feel like. Served with steamed vegetables and a nice Bordeaux.
Top Tip:
I always used to do one side of my steak first, then turn it over once. I was such an excellent cook that I could get this nice and rare and it is the accepted way to grill.barbecue/fry steaks.
BUT ..... the top of the steak loses heat very quickly andthe idea is to have both sides 'cooking' and caramelising the fat at the same time, this keeps it much more tender and stops one side of the emat resting more than the other. This means that half the steak relaxes while the other half i9s cooking and the cut of the meat will make it tougher.
Turn the steak over literally every few seconds. this caramelised both sides evenly, it ensures that the whole steak is resting for the same amount of time and it also seals in the juices better.
I didnt believe it when I heard it either - but I am now converted. A british 3*** Michelin chef called Heston Blumenthal did a programme on this. Google it.
Back to the question,it's either:
- thick cut of ribeye, montreal spices, barbecued or done in a cast iron griddle rare, or
- 2 inch thick fillet. marinated overnight in fish sauce, lime juice, chilli and palm sugar. Then flashed on an ultra hot griidle so its 'blue'. Thinly sliced and served on a Thai salad.
MMMMnnnnn
I already told you guys how to make the perfect steak, well, cut of beef in a perfectly prepared prime rib. That I searched the Earth for in recipes consulting all the greatest chefs. That I worked on over and over until I got it just right. Then you laughed at me for how "red", tender it was on the inside. So basically FUCK YOU. You hurt my feelings.
But yes, this is the perfect piece of beef right here. And I cooked that baby. :drool:
http://img847.imageshack.us/img847/9612/img4011x.jpg
You can do a good pan-seared steak.Quote:
Originally Posted by El Kabong
ribeye, inch and a quarter thick or so, olive oil, salt, pepper, hot grill, 3-4 minutes a side, medium rare. Steaks to me are the ultimate simple thing, I don't like extensive seasoning, and they certainly don't need any sort of sauce (at most some sort of butter type sauce and not that much of it). They also are the easiest thing in the world to cook, a trained monkey could do it. All you have to do is make sure they're not overcooked.
Jesus, Youngblood ..... that looks like Whitney Houston's dead crack-addled cunt.
YOU look like Whitney's crack-addled cunt. You hear me motherfucker? My steak is delicious. :drool:
Im with you, it can be done on a pan, and let the flavor of the meat stand on its own :cool:Quote:
Originally Posted by OumaFanYou can do a good pan-seared steak.Quote:
Originally Posted by El Kabong
ribeye, inch and a quarter thick or so, olive oil, salt, pepper, hot grill, 3-4 minutes a side, medium rare. Steaks to me are the ultimate simple thing, I don't like extensive seasoning, and they certainly don't need any sort of sauce (at most some sort of butter type sauce and not that much of it). They also are the easiest thing in the world to cook, a trained monkey could do it. All you have to do is make sure they're not overcooked.
. I cook mine outside on the bbq in a pan.Cause I got 2 vegetarians in the house here and they dont like the smell in the house of it cooking.
I like mine well done with crisp outer. I flip mine over in a good olive oil cold, then into the pan on very very low heat and cover the pan with a sausepan lid. flip it in 10 min and recover for 5. Then I turn up the heat and sear both sides open and leave it for while on the plate while getting out the steamed peas and other vegs.
A good T bone is always nice too, they cant mess with a T bone and glue in unsavory pieces as they can some other cuts. But Rib eyes best as you guys all say.
O Yes Lyle :feedme:Quote:
Originally Posted by El Kabong
I do not cook , will one of you bitches just make is and put it on the table.
I'm going to have one later today. A rib-eye, from a local butcher shop. The beef is local as well, grass and grain fed, and the shop seasons it. They have their own marinade that looks like tobacco juice but tastes much better. I'll cook it on my George Foreman grill.
Men are better cooks than women, look at all the top chefs in the world men outnumber women there for a reason ;).Quote:
Originally Posted by Master
Strip (one side of a tbone basically) steak just salted and peppered cook it, preferably on an open flame to about medium , nice and pink throughout but not bloody, then cut the pieces of fat off and dispose. Dislike ribeyes and filets since fat is usually throughout and hard to get rid off....man dam it now I'm wantin some steak even tho I just ate and am stuffed
Well it depends on what the steak is being served with ,
if its done on a grill or pan sealed then finished in the oven, then ribeye is a good cut.
If it is served at a dinner party with a classic sauce , then i prefer Fillet.
However steak differs so much depending on the bread of cattle , i personally like Dexter beef, or Orkney Island cattle, Kobe is good with high fat content, Texas longhorn excellent to.
I personally have my steak Blue.
who asked you? get back in the fucking kitchenQuote:
Originally Posted by AndreMen are better cooks than women, look at all the top chefs in the world men outnumber women there for a reason ;).Quote:
Originally Posted by Master
I prefer a vennison backstrap or tenderloin over steak but a 1-1.5 inch thick t-bone salted with pepper and olive oil. Seared on each side on the grill then put in the oven for a few minutes till its medium rare. Serve with grilled asparagus, baked sweet potato fries and a cold Boston Lager.
Sowwwee, I'll put my dwess on and get it over wiv. :(Quote:
Originally Posted by Howlin Mad Missywho asked you? get back in the fucking kitchenQuote:
Originally Posted by AndreMen are better cooks than women, look at all the top chefs in the world men outnumber women there for a reason ;).Quote:
Originally Posted by Master
Venison is great....has to be cooked right because if someone not used to it tries to cook it you'll end up with a hockey puck for dinner :( . That marinade I mentioned goes GREAT with venison...I've also had it marinaded in mustard and pan fried which is different but equally awesome.Quote:
Originally Posted by VictorCharlie
Tell me you've got the Sam Adams glasses for your Boston Lager...it really makes a hell of a difference.
As far as I am concern, Moose is the meat that top them all; not fat, very tasty, perfect with a strong red wine, heaven in a plate.
I've not had moose but I'm quite certain it would be along the same lines as venison or bison. Bear is the meat I'm not too fond of...like a chuck roast tied up with rubber bands, very sinewy. It must be slow cooked to melt the sinew tissue.
I could really go for a steak right now...I want to go to the butcher and get a thick ribeye and grill that bad boy out! Perhaps endulge in a nice Brunello di Montalcino for my beverage and for the side mushrooms and diced red onion pan fried in garlic and grilled asparagus topped with a little lemon butter and parsley. :o
I can see you now:oooh: mead em rare please.;DQuote:
Originally Posted by AndreSowwwee, I'll put my dwess on and get it over wiv. :(Quote:
Originally Posted by Howlin Mad Missywho asked you? get back in the fucking kitchenQuote:
Originally Posted by AndreMen are better cooks than women, look at all the top chefs in the world men outnumber women there for a reason ;).Quote:
Originally Posted by Master
Venison is great when marinated for a couple days in a marinade of red wine,red wine vinegar,olive oil, chopped carrot,sliced onion, celery stalk few garlic cloves crushed,sprig of rosemary and thyme, sage leaves ,bay leaves,juniper berries crushed (essential) and crushed black peppercorns.Quote:
Originally Posted by El KabongVenison is great....has to be cooked right because if someone not used to it tries to cook it you'll end up with a hockey puck for dinner :( . That marinade I mentioned goes GREAT with venison...I've also had it marinaded in mustard and pan fried which is different but equally awesome.Quote:
Originally Posted by VictorCharlie
Tell me you've got the Sam Adams glasses for your Boston Lager...it really makes a hell of a difference.
Then pat it dry,fry some pancetta in olive oil, remove then brown the venison(which should be in strips or cubes) in batches, remove add thinly sliced onion,sprinkle in flour to scrape up the caramelised bits add the marinade and a tablespoon of raisins, bring to the boil, then reduce until the alcohol smell goes and the sauce thickens. Put the venison and pancetta back in let it bubble up then add cinnamon,nutmeg and season. Cover and cook for about 1hour and a half till the meat is soft enough to cut with a spoon. Add hot water if it looks like drying out.Toss in some pine nuts then right at the end stir in a few squares of good quality dark chocolate (at least 70%cocoa solids) to make the sauce shiny. serve with a good fresh tagliatelle or pappardelle.:lickish:
LA Prime @ The Bonaventure in Downtown Los Angeles. :cool: