Favorite Steak

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
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Location
Bealeton
1.What is your favorite cut of steak? 2. How do you like it cooked? 3. What seasoning do you use? 4. Do you use steak sauce?

1. Porterhouse, the best of both worlds (tenderloin and NY
Strip and a bone for the dog).
2. Rare, is there anyother way to cook a steak?
3. EVOO, Kosher Salt and Fresh Cracked Pepper. Keep it simple!
4. No, I would not ruin a good steak with steak sauce!
 
Rib Eye Steak 1 1/2" thick
Medium Rare
Cooked on Weber Kettle over Lump Charcoal
Kosher Salt, Fresh Cracked Black Pepper, little Garlic powder, or
Montreal Steak Seasoning
NO steak sauce, NO marinade

A nice Merlot or Shiraz
 
What Bruce said but I like it a little thicker, maybe 1 3/4" and a little closer to medium :D
 
Porterhouse...1 1/2", cooked mid-rare with some EVOO and some of Silvia's Sizzilin Soul Food Spice! Uh, sauce?? You've cooked a bad steak if someone is using sauce!!!! :shock:

Washed down with a Ice Cold Budweiser, of course!!!! :suns:
 
I'd have to go with rib-eye as well .... mmmmm, rib-eye
rib-eye043.jpg

rib-eye054.jpg
 
Bill Hays said:
Shawn, that steak has gotta still be cold, man! :LOL:
It went to 143ºF internal on the smoker after a sear on both sides, then foiled and rested under towels for 20 minutes. The meat was aged 21 days AAA (= USDA Prime), a little better than 2" thick.

It looks really pink though doesn't it Bill? I love those pics.
 
I coulda sworn I saw it move in that still pic!! :shock: LOL! Just giving you a hard time, Swawn. :) Does look good, just a little too undercooked for me 8)
 

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