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Thread: OK, so, what's your favorite steak?

  1. #1
    Andy Guest

    Default OK, so, what's your favorite steak?

    OK, so, what's your favorite steak?

    Flank steak.

    To all the girls at rfc, I'll agree with anything you say!

    You?

    Andy

  2. #2
    Julie Bove Guest

    Default Re: OK, so, what's your favorite steak?


    "Andy" <[email protected]> wrote in message news:[email protected]..
    > OK, so, what's your favorite steak?
    >
    > Flank steak.
    >
    > To all the girls at rfc, I'll agree with anything you say!
    >
    > You?
    >

    Hamburger steak.



  3. #3
    Ed Pawlowski Guest

    Default Re: OK, so, what's your favorite steak?


    "Andy" <[email protected]> wrote in message news:Xns9F0D31BCDDDE8Cotd@216[email protected]..
    > OK, so, what's your favorite steak?
    >
    > Flank steak.
    >



    Rib eye, rare. Baked potato, salad, either a nice red wine or a good
    bourbon to complete the meal.


  4. #4
    ViLco Guest

    Default Re: OK, so, what's your favorite steak?

    Ed Pawlowski wrote:

    >> OK, so, what's your favorite steak?
    >>
    >> Flank steak.


    > Rib eye, rare.


    I'm with you on this one. I just had a ribeye yesterday at a grill
    restaurant near here, it's a fantastic cut of meat, with the central vein of
    fat keeping it all tender and tasty.

    > Baked potato, salad, either a nice red wine or a good
    > bourbon to complete the meal.


    Add fries for the indulgent-mood days and it's perfect
    --
    ViLco
    Let the liquor do the thinking




  5. #5
    Andy Guest

    Default Re: OK, so, what's your favorite steak?

    "Ed Pawlowski" <[email protected]> wrote:

    >
    > "Andy" <[email protected]> wrote in message
    > news:[email protected]..
    >> OK, so, what's your favorite steak?
    >>
    >> Flank steak.
    >>

    >
    >
    > Rib eye, rare. Baked potato, salad, either a nice red wine or a good
    > bourbon to complete the meal.



    Ed,

    Rib eye makes famous Philly cheesesteaks.

    As seen here...

    http://oi51.tinypic.com/w7h648.jpg

    You know!

    Best,

    Andy

  6. #6
    notbob Guest

    Default Re: OK, so, what's your favorite steak?

    On 2011-06-23, ViLco <[email protected]> wrote:

    > I'm with you on this one. I just had a ribeye yesterday at a grill
    > restaurant near here, it's a fantastic cut of meat, with the central vein of
    > fat keeping it all tender and tasty.


    I'm another!

    That last resto job I worked, they served one steak, a rib-eye. They
    cut them in the kitchen from the whole roast and they'd always have
    one last cut that didn't make the minimum weight to serve to
    customers. I guess everyone was sick to death of eating that last
    freebie, so they asked if I, the new guy, wanted it. Damn straight!
    Best steak I've eaten in 30 yrs. I later noticed the menu said
    dry-aged rib-eye.

    nb

  7. #7
    jmcquown Guest

    Default Re: OK, so, what's your favorite steak?


    "Andy" <[email protected]> wrote in message news:[email protected]..
    > OK, so, what's your favorite steak?
    >
    > Flank steak.
    >

    Nice thick (about 1-1/2 inch) NY strip steaks. I remember watching 'The
    Frug' fry one in a cast iron skillet. Simply seasoned with salt, pepper and
    some crushed garlic. Add just a little olive oil to the pan. It had a nice
    sear on each side and was done to perfect medium-rare in 10 minutes. I
    frequently use this method. It takes much less time than waiting for
    charcoal to turn ashy on a grill and tastes great. And I don't have to
    leave the comfort of air conditioning to cook it

    Jill


  8. #8
    Andy Guest

    Default Re: OK, so, what's your favorite steak?

    "jmcquown" <[email protected]> wrote:

    > Nice thick (about 1-1/2 inch) NY strip steaks.



    Jill,

    I should grill up a strip steak soon!

    I'm the same as you. Salt and pepper. And garlic sometimes!

    Best,

    Andy

  9. #9
    Nad R Guest

    Default Re: OK, so, what's your favorite steak?

    Andy <[email protected]> wrote:
    > "jmcquown" <[email protected]> wrote:
    >
    >> Nice thick (about 1-1/2 inch) NY strip steaks.

    >
    >
    > Jill,
    >
    > I should grill up a strip steak soon!
    >
    > I'm the same as you. Salt and pepper. And garlic sometimes!
    >
    > Best,
    >
    > Andy


    Porterhouse, blank angus and marinated overnight.

    --
    Enjoy Life... Nad R (Garden in zone 5a Michigan)

  10. #10
    notbob Guest

    Default Re: OK, so, what's your favorite steak?

    On 2011-06-23, Nad R <[email protected]> wrote:

    > Porterhouse, blank angus and marinated overnight.


    Yes!! Yes!! you should be shot.

    nb

  11. #11
    Brooklyn1 Guest

    Default Re: OK, so, what's your favorite steak?

    "Julie Bove" wrote:
    >"Andy" wrote
    >> OK, so, what's your favorite steak?
    >>
    >> Flank steak.
    >>
    >> To all the girls at rfc, I'll agree with anything you say!
    >>
    >> You?
    >>

    >Hamburger steak.


    Me Too. Chuck... ground or thick bone in 1st cut blade.
    http://www.askthemeatman.com/beef_chuck_primal_cuts.htm

  12. #12
    notbob Guest

    Default Re: OK, so, what's your favorite steak?

    On 2011-06-23, Brooklyn1 <Gravesend1> wrote:

    > Me Too. Chuck... ground or thick bone in 1st cut blade.


    Agreed.

    A lot to be said fer a basic ground beef patty on a plate. If done
    properly, it can be right up there with a steak. Plus, a good
    platform fer experimentation, using lesser grades of beef. Doen't
    hafta conform to burger form constraints and can be stuffed, breaded,
    layered, planked, marinated, mixed, sauced, etc. I think it may be a
    much neglected food-form.

    This needs a separate thread.

    nb

  13. #13
    Andy Guest

    Default Re: OK, so, what's your favorite steak?

    notbob <[email protected]> wrote:

    > On 2011-06-23, Nad R <[email protected]> wrote:
    >
    >> Porterhouse, blank angus and marinated overnight.

    >
    > Yes!! Yes!! you should be shot.



    Or better yet, tenderized!

    Overnight.

    Andy

  14. #14
    ChattyCathy Guest

    Default Re: OK, so, what's your favorite steak?

    On Thu, 23 Jun 2011 02:42:58 -0700, Julie Bove wrote:


    > "Andy" <[email protected]> wrote in message
    > news:[email protected]..
    >> OK, so, what's your favorite steak?
    >>
    >> Flank steak.


    >> You?
    >>

    > Hamburger steak.


    Interesting. In this neck of the woods 'hamburger' is ground meat (usually
    beef and/or pork) so I wouldn't even think of that as 'steak'. Now if
    you're talking about a piece of beef fillet (tenderloin) steak, rib eye
    steak, etc., I'd go for fillet. What we know as 'rump' steak here comes in
    as a close second; it has a lot of flavor, but can be tougher than fillet.

    --
    Cheers
    Chatty Cathy


  15. #15
    Dave Smith Guest

    Default Re: OK, so, what's your favorite steak?

    On 23/06/2011 11:51 AM, ChattyCathy wrote:

    > Interesting. In this neck of the woods 'hamburger' is ground meat (usually
    > beef and/or pork) so I wouldn't even think of that as 'steak'. Now if
    > you're talking about a piece of beef fillet (tenderloin) steak, rib eye
    > steak, etc., I'd go for fillet. What we know as 'rump' steak here comes in
    > as a close second; it has a lot of flavor, but can be tougher than fillet.
    >


    Around here, "hamburger" is generally ground beef. One of the
    exceptions is my local butcher who sells a mixture of pork and beef as
    hamburger and also sells ground beef or ground pork seprately.

  16. #16
    ChattyCathy Guest

    Default Re: OK, so, what's your favorite steak?

    On Thu, 23 Jun 2011 12:39:12 -0400, Dave Smith wrote:

    > On 23/06/2011 11:51 AM, ChattyCathy wrote:
    >
    >> Interesting. In this neck of the woods 'hamburger' is ground meat (usually
    >> beef and/or pork) so I wouldn't even think of that as 'steak'. Now if
    >> you're talking about a piece of beef fillet (tenderloin) steak, rib eye
    >> steak, etc., I'd go for fillet. What we know as 'rump' steak here comes in
    >> as a close second; it has a lot of flavor, but can be tougher than fillet.
    >>

    >
    > Around here, "hamburger" is generally ground beef. One of the
    > exceptions is my local butcher who sells a mixture of pork and beef as
    > hamburger and also sells ground beef or ground pork seprately.


    Have you tried the mixture of beef and pork? If so, did you like it?
    --
    Cheers
    Chatty Cathy


  17. #17
    Giusi Guest

    Default Re: OK, so, what's your favorite steak?


    "ChattyCathy" <[email protected]> ha scritto nel messaggio

    > Have you tried the mixture of beef and pork? If so, did you like it?


    I have and I no longer buy it. It lacks the character of either meat and
    tastes sort of generic. For meatloaf or a sauce maybe, but to eat as a
    piece of meat... not for me.



  18. #18
    Nad R Guest

    Default Re: OK, so, what's your favorite steak?

    Andy <[email protected]> wrote:
    > notbob <[email protected]> wrote:
    >
    >> On 2011-06-23, Nad R <[email protected]> wrote:
    >>
    >>> Porterhouse, blank angus and marinated overnight.

    >>
    >> Yes!! Yes!! you should be shot.

    >
    >
    > Or better yet, tenderized!
    >
    > Overnight.
    >
    > Andy


    That pesky auto speller often tenderizes my hide.
    I know... BLACK ANGUS! Not "blank"... Sigh

    Is there something wrong with marinating overnight?
    Vs the thirty minute thing Or should I put it on the grill without
    anything?

    --
    Enjoy Life... Nad R (Garden in zone 5a Michigan)

  19. #19
    Andy Guest

    Default Re: OK, so, what's your favorite steak?

    ChattyCathy <[email protected]> wrote:

    > Have you tried the mixture of beef and pork? If so, did you like it?



    Add veal or lamb and you've got meatloaf/meatball mix.

    Andy

  20. #20
    Andy Guest

    Default Re: OK, so, what's your favorite steak?

    Nad R <[email protected]> wrote:

    > Andy <[email protected]> wrote:
    >> notbob <[email protected]> wrote:
    >>
    >>> On 2011-06-23, Nad R <[email protected]> wrote:
    >>>
    >>>> Porterhouse, blank angus and marinated overnight.
    >>>
    >>> Yes!! Yes!! you should be shot.

    >>
    >>
    >> Or better yet, tenderized!
    >>
    >> Overnight.
    >>
    >> Andy

    >
    > That pesky auto speller often tenderizes my hide.
    > I know... BLACK ANGUS! Not "blank"... Sigh
    >
    > Is there something wrong with marinating overnight?
    > Vs the thirty minute thing Or should I put it on the grill without
    > anything?



    Nad R,

    Nothing is wrong with marinating steak overnight. If you add citrus (or
    something with acidity), any longer than overnight, it can begin to cook
    (super tenderize) the steak before cooking. Kinda/sorta eats up the
    steak.

    Best,

    Andy

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