Steak Lovers: How Do You Prefer Yours?

[B]

The lowest I'd go is medium, however I tend to like mine medium well or well done particularly if I'm cooking them.

Favourite cut is fillet, but I like them all to be honest as long as the meat isn't completely polluted with fat. Recently I've tried medallion steaks, mainly because they're much cheaper, but they still hit the spot.

 

[Lily Adler]

My mother wouldn't eat anything unless it was Well Done. She was a monster in that way.

 

[MissMarvelous]

Salt and Pepper.

Also:

Chimichurri. Try some good chimichurri at least once my friends. Delicious.

Term? If there we're a point between medium rare and medium it'd be it.

Some good chimi goes well with almost everything.

 

[Babillygunn]

Coke zero? That's for the office, not the grill!!

A good lager is great. Also, remember to give a beer to the grill man. But just one. He is working with fire after all.

Confession time: while I will drink one if someone gives it to me, I actually kind of hate beer.

Also, while I‘m in the confessional mood: I think that fillets are dramatically overrated.

 

[signalman]

Flat Iron Steak, medium.
If I fry it home I put Heinz 57 on it, at a restaurant just plain.

 

[elgaz]

How do you all cook your steaks?

I started off just frying them years ago. If it was a particularly thick cut like a fillet I’d finish it in oven.

Then heard about reverse sear so started doing that and thought they were a little bit more tender and flavourful.

Then I bought an air fryer and after my first trial using a steak (cote de boeuf cut) I’ve been doing steaks in it for last couple of years. Couldn’t believe how they come out tender, juicy and with a nice sear effect - and with much less work and mess.

Recently I bought a new slow cooker with a sous vide function so have done 2 steaks that way and blown away with the results.

Like to bbq them too but where I live we get quite mixed weather so not always an option.

 

[DeadlyWest]

How do you all cook your steaks?

I started off just frying them years ago. If it was a particularly thick cut like a fillet I’d finish it in oven.

Then heard about reverse sear so started doing that and thought they were a little bit more tender and flavourful.

Then I bought an air fryer and after my first trial using a steak (cote de boeuf cut) I’ve been doing steaks in it for last couple of years. Couldn’t believe how they come out tender, juicy and with a nice sear effect - and with much less work and mess.

Recently I bought a new slow cooker with a sous vide function so have done 2 steaks that way and blown away with the results.

Like to bbq them too but where I live we get quite mixed weather so not always an option.

I essentially do the Gordon Ramsay method.

I very rarely eat steak just because it's usually quite expensive in comparison to other meats like chicken, and red meat overall isn't the healthiest. So if I'm buying a steak, I'm buying the thickest rib-eye the world's ever seen and I'm going all out on it

 

[Babillygunn]

i grill my steak

I essentially do the Gordon Ramsay method.

I very rarely eat steak just because it's usually quite expensive in comparison to other meats like chicken, and red meat overall isn't the healthiest. So if I'm buying a steak, I'm buying the thickest rib-eye the world's ever seen and I'm going all out on it

did he really put the finished steak on the same block that he had it on when it was raw?

seriously, I always wonder how these tv chefs don’t end up with salmonella and how they don’t have oil splatters all over their kitchen from searing meat in a small skillet.

for me, I cook my steak on a red hot grill that has been preheated and broil it at at least 400 degrees. I only use salt and pepper and I will usually put a little brush of a mixture of avocado oil and garlic salt on it. Turn it once after about 6 or 7 minutes. Take it off when the center is around 145 to 150 degrees.

 

[DeadlyWest]

i grill my steak

did he really put the finished steak on the same block that he had it on when it was raw?

seriously, I always wonder how these tv chefs don’t end up with salmonella and how they don’t have oil splatters all over their kitchen from searing meat in a small skillet.

for me, I cook my steak on a red hot grill that has been preheated and broil it at at least 400 degrees. I only use salt and pepper and I will usually put a little brush of a mixture of avocado oil and garlic salt on it. Turn it once after about 6 or 7 minutes. Take it off when the center is around 145 to 150 degrees.

It's pretty obviously edited so I'd assume he washed it or got a fresh one inbetween at some point. I wouldn't be too shocked if Gordon had like 5 of those big wooden blocks

 

[elgaz]

I saw a vid once where he chewed strips off a junior staff member for setting cooked meat on the same surface as a raw one, so I'd say yeah that's probably been edited above.

 

[DKDetective]

This thread has opened a can of worms for me. I have dozens of steak recipes from Three Michelin Star French Cote de Boeuf with Bone Marrow and Red Wine Sauce to Rustic Bistecca alla Fiorentina Grilled over Hardwood to Steak Frites and NYC Steakhouse Style Porterhouse with Hash Browns and Creamed Spinach. All with appropriate wine pairings.

 

[DKDetective]

Confession time: while I will drink one if someone gives it to me, I actually kind of hate beer.

Also, while I‘m in the confessional mood: I think that fillets are dramatically overrated.

They are best pan roasted in butter accompanied with one of the traditional French sauces, such as Bordelaise, Au Poivre, Bearnaise, etc. Filet lacks flavour and fat, which is why it works best cooked in fat and as a vehicle for a sauce.

Also, on your question about oil splatter and searing a steak in a small skillet. You tend not to have too much spatter if you do not get your pan too hot. Also, splatter tends to happen if oil meets water. If you pat your steaks dry first, they splatter less.

The best panroasted steaks are thick cuts that are cooked at a slightly lower temperature. That way you can build a nice mahogany crust without overcooking the steak or burning the cooking fat in the pan.

 

[JoshB1980]

I don't know if this technically counts, but I love chicken-fried steak with white pepper gravy, and mashed potatoes.

 

[ComicChick]

medium steak

 

[Pennywise]

I like my steak medium rare, and that it melts in my mouth.

Cowboy steak with fries and garlic aioli,

 

[Lily Adler]

 

[elgaz]

Just bought a Ninja Woodfire XL grill so looking forward to trying a steak on it in the coming week.