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Message
Steak
Posted on 6/18/15 at 2:11 pm
Posted on 6/18/15 at 2:11 pm
I've been hankering for a good steak for about a week now so I'm going to the store later after I get off work to pick up one and some fixings. Since I have some time to kill before I get off work I have a few questions concerning steak in general:
1) What is, in your opininon, the best cut of meat for a good steak?
I usually stick with sirloin and sometimes a ribeye, since it's cheap and what I'm used to, but I might be interested in branching out.
2) How do you cook your steak?
I usually stick to pan-frying and sear both sides at a high temperature before lowering to cook more thoroughly. I like the meat to be dripping red but firm and easy to cut/chew.
3) Where do you go for high quality meats and how much is reasonable to spend on a good steak?
I usually go to Leblanc's because it's close to where I live and the small sirloins I get usually go for about $3.75. I'd like to keep what I spend on this steak to be under $20.
4) Do you marinade your steak? Wet or dry marinade? And for how long? And what do you use?
I usually just rub it down with black pepper and let it sit at room temperature for 3-4 hours before cooking. I've heard that salting it before is a bad idea, any merit to that?
5) What do you like to eat with your steak, in terms of side-dishes?
I stick with a buttery, cheesy baked potato (sometimes add bacon) and some buttered break- usually French bread or a Hawaian roll. If I'm going all out I'll saute some asperagus after I'm done with the skillet.
ETA:
6) What are the most important factors you take into account when judging a cooked steak?
For me:
1) Flavor
2) Tenderness
3) Juicicity
4) Appearance
1) What is, in your opininon, the best cut of meat for a good steak?
I usually stick with sirloin and sometimes a ribeye, since it's cheap and what I'm used to, but I might be interested in branching out.
2) How do you cook your steak?
I usually stick to pan-frying and sear both sides at a high temperature before lowering to cook more thoroughly. I like the meat to be dripping red but firm and easy to cut/chew.
3) Where do you go for high quality meats and how much is reasonable to spend on a good steak?
I usually go to Leblanc's because it's close to where I live and the small sirloins I get usually go for about $3.75. I'd like to keep what I spend on this steak to be under $20.
4) Do you marinade your steak? Wet or dry marinade? And for how long? And what do you use?
I usually just rub it down with black pepper and let it sit at room temperature for 3-4 hours before cooking. I've heard that salting it before is a bad idea, any merit to that?
5) What do you like to eat with your steak, in terms of side-dishes?
I stick with a buttery, cheesy baked potato (sometimes add bacon) and some buttered break- usually French bread or a Hawaian roll. If I'm going all out I'll saute some asperagus after I'm done with the skillet.
ETA:
6) What are the most important factors you take into account when judging a cooked steak?
For me:
1) Flavor
2) Tenderness
3) Juicicity
4) Appearance
This post was edited on 6/19/15 at 4:52 pm
Posted on 6/18/15 at 2:17 pm to ManBearTiger
quote:
1) What is, in your opininon, the best cut of meat for a good steak?
I like a sirloin. Or rib eye. Or strip. Sometimes a filet.
quote:
2) How do you cook your steak?
Usually on a charcoal grill. Skillet is great but my wife doesn't like me smoking up the house.
quote:
3) Where do you go for high quality meats and how much is reasonable to spend on a good steak?
Calandro's. Spend what you are comfortable with.
quote:
4) Do you marinade your steak? Wet or dry marinade? And for how long? And what do you use?
I don't. Salt and pepper. But you do you.
quote:
5) What do you like to eat with your steak, in terms of side-dishes?
I'd like to eat a stuffed potato but I usually stick to a couple of vegetables.
Posted on 6/18/15 at 2:19 pm to ManBearTiger
I work offshore and get ribeyes twice per week while on the rig. so......for me, it's a big old 1" cut sirloin cooked medium rare.
to each their own, though.
to each their own, though.
Posted on 6/18/15 at 2:20 pm to ManBearTiger
quote:
1) What is, in your opininon, the best cut of meat for a good steak?
ribeye
quote:
2) How do you cook your steak?
Cast iron sear or reverse sear.
quote:
3) Where do you go for high quality meats and how much is reasonable to spend on a good steak?
whole food dry aged ribeye cannot be beat. I don't care what it costs. It is THAT good.
quote:
4) Do you marinade your steak? Wet or dry marinade? And for how long? And what do you use?
Why I believe you'd get your arse kicked for doing something like that around my house.
quote:
5) What do you like to eat with your steak, in terms of side-dishes?
Asparagus, potatoes, salad
Posted on 6/18/15 at 2:21 pm to tigerdup07
owe......and I rub butter all over it right after it comes off of the grill.
Posted on 6/18/15 at 2:21 pm to ManBearTiger
This is my guideline.
LINK
I generally go with sirloins. Would like to try a bone in ribeye, but I'm scared of f-ing up an expensive cut of beef.
I'm a big fan of pan-frying in cast iron.
Usually, we get steaks at Chris' Specialty Meats or Costco.
NEVER MARINADE A GOOD STEAK!!! NEVER EVER!!! That's what you do with a cheap arse round steak you're going to smother and make gravy with. Or a way to shoot flavor into a flank steak. Black pepper and salt is all you need.
LINK
I generally go with sirloins. Would like to try a bone in ribeye, but I'm scared of f-ing up an expensive cut of beef.
I'm a big fan of pan-frying in cast iron.
Usually, we get steaks at Chris' Specialty Meats or Costco.
NEVER MARINADE A GOOD STEAK!!! NEVER EVER!!! That's what you do with a cheap arse round steak you're going to smother and make gravy with. Or a way to shoot flavor into a flank steak. Black pepper and salt is all you need.
This post was edited on 6/18/15 at 2:22 pm
Posted on 6/18/15 at 2:22 pm to ManBearTiger
Tbone in Italian dressing overnight. 30 min/side on a hot gas grill. Mayo/ketchup mix for Dippin.
Sides, I like kraft shells and cheese and those frozen twice baked potatoes.
Sides, I like kraft shells and cheese and those frozen twice baked potatoes.
Posted on 6/18/15 at 2:25 pm to ManBearTiger
Typically I go with ribeyes. Although the last two I bought and grilled myself were tbones. I do enjoy sirloins.
Typically just salt and pepper on a hot grill. I will use a dry steak seasoning from time to time.
Typically just salt and pepper on a hot grill. I will use a dry steak seasoning from time to time.
Posted on 6/18/15 at 2:26 pm to timbo
quote:
NEVER MARINADE A GOOD STEAK!!! NEVER EVER!!!
Ok, I usually don't unless it looks particulalry underwhelming, but should I rub black pepper and/or sea salt on it before? I like the spice I get from coating it with a shite ton of black pepper before but I would definitely forego that if I'm sacrificing tenderness/juicyness. I never rub with salt, because I've heard it effects the tenderness but if someone can tell me it makes the meat better I'd be all for it. I really just want to cook an absolutely perfect steak.
Posted on 6/18/15 at 2:27 pm to tigerdup07
I never hear the term sirloin unless I go to shitty restaurant like Ruby Tuesdays.
Posted on 6/18/15 at 2:28 pm to Gaston
quote:
I never hear the term sirloin
You are missing out.
Posted on 6/18/15 at 2:29 pm to Gaston
quote:
Gaston
Remove from package. Place on plate. Voila. Steak.
Posted on 6/18/15 at 2:30 pm to Gaston
quote:
never hear the term sirloin unless I go to shitty restaurant like Ruby Tuesdays.
Really? Great cut of steak.
Posted on 6/18/15 at 2:31 pm to ManBearTiger
quote:
Ok, I usually don't unless it looks particulalry underwhelming, but should I rub black pepper and/or sea salt on it before? I like the spice I get from coating it with a shite ton of black pepper before but I would definitely forego that if I'm sacrificing tenderness/juicyness. I never rub with salt, because I've heard it effects the tenderness but if someone can tell me it makes the meat better I'd be all for it. I really just want to cook an absolutely perfect steak.
You want to use a lot of salt and pepper and let it sit for at least 30-45 minutes. The salt draws out some of the water in the meat so that concentrates the flavor. Plus, with the pepper, it helps to form a nice crust.
When I talk about marinades, I'm talking about not soaking a great cut of meat in Dale's or Wish-Bone Zesty Italian and just ruining the taste of the meat.
This post was edited on 6/18/15 at 2:34 pm
Posted on 6/18/15 at 2:32 pm to timbo
quote:
that concentrates the flavor
Posted on 6/18/15 at 2:33 pm to ManBearTiger
1.50" Porterhouse or just a NY Strip are the holy grail IMHO. I like both the very hot charcoal grill and the cast iron stovetop/finish in oven method equally. Let steak get close to room temp (at least 30 min), season hours before with sea salt and cracked pepper and pat into both sides. I like throw a clove of garlic in skillet about 3-4 mins after I sear steak, and then finish with a pat of butter about the last 30 secs. Side dishes, it's tough to beat a baked potato loaded, but I also like grilled onion slices cooked down in the remaining steak juices and bits in the skillet while the steak rests. I do like grilled zucchini and yellow squash in steak juices as well as some very rich cheddar and cream grits.
This post was edited on 6/18/15 at 2:36 pm
Posted on 6/18/15 at 2:34 pm to timbo
quote:
You want to use a lot of salt and pepper and let it sit for at least 30-45 minutes. The salt draws out some of the water in the meat so that concentrates the flavor. Plus, with the pepper, it helps to form a nice crust.
Alright alright now we're talking.
I've read that some people marinade their steak in beer to make it more tender- ever try that before using the salt/pepper? I'm worried soaking it in beer for a couple hour might draw out flavor.
Posted on 6/18/15 at 2:34 pm to Gaston
My big fat buddy will buy 2" untrimmed choice sirloin (about 3lbs), covers it in S&P and kitchen bouquet, burns the crap out of both sides for a couple minutes then cuts it up into bite sized chunks and serves family style. It's all burned and black and bloody and salty. Pretty damn good really. That's about the only time I eat sirloin.
Posted on 6/18/15 at 2:35 pm to dnm3305
quote:
Let steak get close to room temp (at least 30 min)
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