How do you like your steak?

[Moonbear]

After discussing eating vegetarians, I thought a more palatable topic would be eating steak. So, for you carnivores out there, how do you like your steak prepared?

[Math Is Hard]

Extra Rare, please. No need to cook it - just tell the cow about the fire. That'll do.

[Moonbear]

Extra Rare, please. No need to cook it - just tell the cow about the fire. That'll do.

Yum! That's how I like mine too!

[Loren Booda]

Prior to mad cow disease, medium rare. Afterwards, medium.

And how about which cut? My family and I were content with sirloin.

[Math Is Hard]

mmmmmmmmmm... filet mignon....wrapped in bacon...
(sorry, Moonbear, I think I drooled on your thread. I'll get a napkin.)

[franznietzsche]

Filet Mignon is great, but too expensive for my student budget. Sometimes my parents make it though. Those are happy dinners.

[BoulderHead]

Extra Rare, please. No need to cook it - just tell the cow about the fire. That'll do. :rofl: :rofl: :rofl:

I have a thing for bloody meat but more especially it is fine when the skin has not been cut away and the butcher didn't remove the hair from all the follicles. :smile:

[Moonbear]

Mmmmm, filet wrapped in bacon...yum. I'm also fond of chuck steaks. It's cheap, but if you can find one that's really well marbled, which is usually pretty easy for chuck, they are SO tender and flavorful!

[Gokul43201]

I'm a wuss (tribdog, you've got company).

I prefer my steak medium-well to well done. I'm no Vincent Vega.

[franznietzsche]

I'm a wuss (tribdog, you've got company).

I prefer my steak medium-well to well done. I'm no Vincent Vega.

Pulp Fiction, great movie. I'm just catchingall the movie references tonight. Yay, usually i'm the young one who misses them all. I feel special.

[Math Is Hard]

:rofl: :rofl: :rofl:

I have a thing for bloody meat but more especially it is fine when the skin has not been cut away and the butcher didn't remove the hair from all the follicles. :smile:

Just don't forget to floss afterwards! :biggrin:

[Evo]

Medium to medium rare for me. I hated steak until I was 14 years old because my mother always cooked steak until it was a dried out piece of shoe leather. It was actually painful trying to chew it. I'd give up and spit it out. I could not figure out why people liked steak. :yuck:

When I was 14 I went to a steakhouse with a friend and my life changed forever. :approve:

Porterhouse and T Bone are favorites. Fillet Mignon is a treat. A good chuck steak done right is very tasty. I buy these cheap cuts at the grocer they call "charquettes" and grill them and they are incredible, very marbled.

The child of Evo likes her steaks still mooing.

[franznietzsche]

The child of Evo likes her steaks still mooing.


Isn't that animal cruelty?

I like it medium, but my neighbors would consider that still mooing. They like their dried leather shoes off the grill.

[Tsu]

Rib Eye. Charred over oak wood. Covered in garlic salt and lemon pepper. More ground black pepper. Medium rare. Garlic parmesan french bread to sop up the juice.

[Chaotic42]

Rib Eye. Charred over oak wood. Covered in garlic salt and lemon pepper. More ground black pepper. Medium rare. Garlic parmesan french bread to sop up the juice.

Get rid of the lemon pepper and make it rare. :approve:

[Ivan Seeking]

...and we're talking about a wood fire. One day it dawned on mey why food always tasted so much better when backpacking. Its not just the great outdoors, it's the wood fire!!! Chips just aren't the same. I cut some fresh oak just before each BBQ.

Medium rare, blackened with extreme heat, and cooked very quickly. Tsu and I love our steaks about as much as Belgian chocolate.

[Integral]

...and we're talking about a wood fire. One day it dawned on mey why food always tasted so much better when backpacking. Its not just the great outdoors, it's the wood fire!!! Chips just aren't the same. I cut some fresh oak just before each BBQ.

Medium rare, blackened with extreme heat, and cooked very quickly. Tsu and I love our steaks about as much as Belgian chocolate.

My mouth is watering in anticipation. Are we going to have to wait for better weather for this treat?

[Moonbear]

...and we're talking about a wood fire. One day it dawned on mey why food always tasted so much better when backpacking. Its not just the great outdoors, it's the wood fire!!! Chips just aren't the same. I cut some fresh oak just before each BBQ.

Medium rare, blackened with extreme heat, and cooked very quickly. Tsu and I love our steaks about as much as Belgian chocolate.

Now I'm the one drooling all over the thread! I think we need to have a PF BBQ at Tsu and Ivan's house! :biggrin:

[BoulderHead]

I lied; bloody meat is not my favorite. It is immoral to eat bloody meat.

[The_Professional]

I lied; bloody meat is not my favorite. It is immoral to eat bloody meat.

For lying: Pray 30 our fathers, 25 hail marys, 20 glory be's

For eating bloody meat: Pray the glorious mystery 10 times

Then your sins are forgiven

[BoulderHead]

I'll get started on it right away, thanks!

[Herb]

I like my steak very rare, like completely raw in the insides.

Evo, my mom used to cook my meat until you don't see any red at all, i always hated that also. :cry:

Chaotic42, you're right, when you cook a steak rare you don't need to add ANYTHING on it, the blood tastes THAT good :tongue2: However, i like to put avocado with my steak, goes well with the blood. :devil:

[Moonbear]

I like my steak very rare, like completely raw in the insides.

Evo, my mom used to cook my meat until you don't see any red at all, i always hated that also. :cry:

Chaotic42, you're right, when you cook a steak rare you don't need to add ANYTHING on it, the blood tastes THAT good :tongue2: However, i like to put avocado with my steak, goes well with the blood. :devil:

I have fellow vampires! I would eat my beef completely raw if I could. My dad liked raw hamburger, and would sneak it to me and my sister (on a slice of onion). Yummy. My mom was always horrified by this, as she liked her meat without any hint of pink...she overcooks EVERYTHING. :yuck: So, one day she told me that if I kept eating raw hamburger, I'd grow hair in the back of my throat just like vampires have. Okay, now I've heard of mom's warning about hair growing on palms for certain reasons, but in the back of my throat?! It didn't work. I looked at her, coughed a bit, said something like, "That explains the furballs I keep coughing up," and took a big bite of raw hamburger. I don't even know where she got the idea that vampires have hair in the back of their throats.

[Loren Booda]

I've heard more than once of E. Coli in raw hamburger causing the collapse of the consumer's organs! Not fun. But at a time my dad did feed me "steak tartar," raw bits of whole beef.

My Mom used to say that the best steak cuts are nearest the bone, where the muscle gets less exercise. Have any of you dined on massaged steak?

[Ivan Seeking]

My mouth is watering in anticipation. Are we going to have to wait for better weather for this treat?

Heck no we BBQ in the snow [you do have to allow for the extra energy needed].

Moonbear, Math, Evo, heck, all of PF is invited. We'll have a fleet of limos waiting at PDX. I'm sure Greg would be glad to cover the airfare and other expenses. :tongue2:

[gravenewworld]

I only eat Japanese Kobe steaks

[Ivan Seeking]

One note of caution about using real wood; seriously. The fire is much hotter than gas or charcoal and it will ignite the paint on the outside of the BBQ thus create a raging fireball. If you have a propane stove you will ruin the burner so it must be removed first. Also, remove the tank since embers will fall through and land on the bottle and rubber hoses.

I use a mixture of wood and charcoal. Wood for heat and flavor, and the charcoal for an even heat. The fire is really hot and difficult to manage so every BBQ is a real adventure.

[Evo]

You guys haven't made a fire pit? Ivan...

I think the RV should make a pitstop at Ivan & Tsu's on the way to Tom's house. We can load up on great steak & frozen broccoli, pick up Integral (aka Santa) and head back east. :biggrin:

[Ivan Seeking]

You guys haven't made a fire pit? Ivan...

That would be illegal during he summer months. As long as its in a BBQ, its just a BBQ, and not an open fire. :biggrin:

[Gokul43201]

I only eat Japanese Kobe steaks

You'd never get me anywhere near Kobe beef....I'm a fraidy cat. :yuck:

[Mattius_]

The true steak eater wont put any steak sauce or other condiments on his/her steak! I'll have a 24 oz. T-bone medium with a baked potato!

[franznietzsche]

The true steak eater wont put any steak sauce or other condiments on his/her steak! I'll have a 24 oz. T-bone medium with a baked potato!

BULL****!!!!

Only a panzy says no to A1 Bold Thick and Spicy with a hint of tabasco!!!

[Kerrie]

as a teenager, i was very anti-meat...once i became pregnant with my son, i craved steak everyday...

i love my steak medium rare (just had it last night for dinner !) with A-1 sauce and garlic cloves stuffed into the steak

[Integral]

You guys haven't made a fire pit? Ivan...

I think the RV should make a pitstop at Ivan & Tsu's on the way to Tom's house. We can load up on great steak & frozen broccoli, pick up Integral (aka Santa) and head back east. :biggrin:

Sounds good to me! Lets see you guys are somewhere int the mid west, Ivan, Tsu, and I are on the west coast that is just a minor side trip on the way to Tom in NY! More time for fun! When does it all get started. HO! HO!

[Tsu]

Get rid of the lemon pepper and make it rare. :approve:
Rare, OK. But if you're comin' to the farm, that's they way I spice 'em. They all get spiced the same all the way down the line. Take it or leave it. :surprised :rofl: :rofl: I don't run a cook-to-order establishment. And I've NEVER had a complaint about it yet. :wink: :biggrin: Taste it first - then decide. :wink:

[humanino]

The right way to prepare a steak is called "blue" in France.
On the american standard, it certainly is equivalent to "alive" :tongue2:
"Rare american" seems "well done" to me :tongue:

[Evo]

The right way to prepare a steak is called "blue" in France.
On the american standard, it certainly is equivalent to "alive" :tongue2:
"Rare american" seems "well done" to me :tongue:I remember when I was in France and my aunt was cooking steaks. She threw them into the pan, immediately flipped them over and served them. There were parts of the outside of the steak that hadn't touched the pan, so were still raw. I at least want the entire outside seared, but red on the inside.

Tsu, you're seasoning sounds perfect!!!! :approve:

I cannot understand people that will put A1 sauce on a steak!!! :surprised :yuck: There is NO WAY you can taste the meat if you use that stuff. :surprised :yuck: A1 sauce can remove paint!!! It's all you can taste. That stuff is supposed to be used to cover the taste of tainted meet, just like the Romans use of Garum (fermented fish sauce) on "everything" they cooked to cover up the rotting smell and taste. :bugeye:

[loseyourname]

Rare, no question. I'd eat the thing raw if it was still fresh. It's always been a dream of mine to eat part of a live cow.

[Moonbear]

Rare, no question. I'd eat the thing raw if it was still fresh. It's always been a dream of mine to eat part of a live cow.

LOL!

I'll already be in NY right after Christmas, so bring some steaks along in the RV and I'll meet ya at Tom's! :biggrin: Or else I can meet you all in Atlantic City, since I'll be staying the rest of the time with my sister who lives only about 20 or 30 min from there!

[relskid]

i usually stick with the burnt fat on the edges. DELICIOUS.

i'm a horrible, horrible glutton when it comes to eating unhealthy food.

[Moonbear]

i usually stick with the burnt fat on the edges. DELICIOUS.

i'm a horrible, horrible glutton when it comes to eating unhealthy food.

:rofl: I love that fat on the edges too. I try to resist it, but sometimes you just have to give in!

[franznietzsche]

:rofl: I love that fat on the edges too. I try to resist it, but sometimes you just have to give in!


Mmmm, death food....