Steak Lovers... How Do You Want It Cooked?

[arwalden]

AND: What's your favorite cut of beef?

[terrya]

1. Well done and sirloin

[arwalden]

5. Ribeye.... Mmm-mmm-GOOD!

[Magrittes Pipe]

9. Tube steak? What?

;)

[terrya]

13. Tube steak is delish!

Just darned tasty anytime! :-)

[Magrittes Pipe]

16. Much better than cheddarwurst.

[arwalden]

23. This Conversation Is Making Me Feel Uncomfortable.

Wait... let me adjust my trousers. Ah. There... that's better.

[Magrittes Pipe]

24. Bigger-than-the-bun with natural casings!

:9

[IntravenousDemilo]

45. Heh heh

You said "tube-steak"...

[terrya]

47. Yes, I did. :-)

I'll give you a call in about an hour, honey.

[arwalden]

48. Oh Please You Two...

get a web cam!

[Rabrrrrrr]

62. Well, fuck, if you're gonna go well done, might as well cook the shittiest

cut of beef there is. No sense wasting your money on sirloin.

Your well done sirloin is no different than a well done shin or chuck or round.

Seriously.

[XNASA]

Rib-eye, medium rare.

[kick-ass-bob]

2. medium - it used to be NY strip

but now I really can't choose (between a lot).

[Magrittes Pipe]

3. Medium-rare prime dry-aged ribeye.

[Jokerman]

4. Prime Rib - Bloody as Hell! n/t

[tyedyeto]

6. A medium-rare filet mignon, please.

You buying?

[WeRQ4U]

7. Sirloin, medium rare to rare.

Blood red and mooing please.

[Debi]

8. Just had a MR ribeye off the grill Saturday night

along with sauteed mushrooms and hobo potatoes! YUM!

[Meatwad]

10. Sirloin--medium rare, my good man!

Mmmmmmmmm...

[kick-ass-bob]

11. Hey - waittaminute....

this isn't an animal hater thread, is it???

[arwalden]

12. Oh Dear! Certainly Not! -- I LOVE BEEF!!!

[Xithras]

17. No way...cows are my second favorite animal!

The only difference is that I don't eat cats! You don't have to dislike an animal to eat it.

[arwalden]

21. Good Thing About That...

... because I really dislike mice, but I don't want to be eating them either.

[Xithras]

14. Sirloin. Rare.

I could never be a vegetarian...cows taste too good!

[StopTheMorans]

15. still mooin

:9

[ghostsofgiants]

18. Sirloin, medium

And nicely marinated so that it's really tender.

Dammit, now I'm hungry.

[redqueen]

19. Med Rare - Ribeye!

Mmmm... now I'm hungry!

[Pithlet]

20. Medium Rare

New York Strip.

[Left Is Write]

22. Medium rare. New York strip.

[tjwmason]

25. Other - blue.

cooked to a perfection which practically no restaurants outside France would dare do.

[China_cat]

26. Laid next to the stove until it's warm.

[El Fuego]

27. Charred on the outside, rare on the inside

I love ribeyes!

[arwalden]

28. I Forgot... RIBS!

[matcom]

29. wave an unlit match under it for 2.7 seconds

filet mignon

[no name no slogan]

30. Sounds like my recipe for very dry gin martinis

2 oz. gin, strained over ice.
Open bottle of dry vermouth in next room. Leave uncapped for ten seconds. Replace cap. Serve.

[matcom]

32. mine

gin
pull up a google image of vermouth on the computer
close browser window
enjoy

[arwalden]

38. 2.7 Seconds??!!

My goodness! You are *such* a MAN! (Grwoof!) :loveya:

[GOPisEvil]

31. Normally: ribeye or top sirloin, cooked medium.

I cooked a top sirloin for lunch. It was cooked just to well done though. I left it under the broiler a bit too long. It was still good though.

[BikeWriter]

33. Raw sirloin

[MN ChimpH8R]

34. NY Strip - medium

with sauteed mushrooms, please, and a nice bottle of Ridge Zinfandel. :9 :9

[La Lioness Priyanka]

35. porterhouse...rare

[In_The_Wind]

36. porterhouse, charred on the outside with a cool raw center ...

www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=105&topic_id=4005452

[bigwillq]

37. Medium Well and Prime Rib

Yummy!

[xmas74]

39. rare.

wanted it bloody when I was pregnant but no restaurant in town would serve it to me. They wanted it medium well at least before they would bring it out to me(they were a bit overprotective of me then-very small town)

[Hand]

40. medium-rare porterhouse...

All that the T-bone should be! With a nice full-bodied red wine... AHHHH....

:toast:

[Patiod]

41. Just wave mine in front of the oven

Don't actually put it in....

[wildhorses]

42. ribeye or filet

actaully a tad charred on the outside and warmly dark pink on the inside. My Dad always grilled the BEST!! Yummy

[MrSlayer]

43. Chateaubriand - Medium at most.

Mmmm mmmmm.

[LSdemocrat]

44. I like the NY Strip, medium rare

[calico1]

46. Medium--ribeye.

Sirloin and NY strip are also good cuts.

[bridgit]

49. Medium Well

[Lethe]

50. ribeye cook medium on da grill - nt

[cabbage08]

51. meduim rare on the grill n/t

[Zenlitened]

52. A good ol' summertime favorite here in my house:

Flank steak marinated in Italian dressing for an hour or so.

Toss it on the grill until medium.

Yum. :)

[neuvocat]

53. A technique my dad taught me:

make sure your pan or grill is good and hot before you throw the steak on it. Apply a liberal amount of salt and pepper to both sides to seal in the juices. When you throw the steak on the pan or grill, sear each side for 3-5 minutes each side max. Lower the heat (from high to medium) and continue to cook to desired level of cooking.

[BamaGirl]

54. Prime Rib-Rare nt

[yvr girl]

55. As my dad says, "Knock off the horns, wipe off the crap

and throw it on the plate."

(Point of confusion - Do cows HAVE horns?)

[BikeWriter]

56. Some breeds do, some don't. Some are dehorned.

[Eastside Blue]

57. Rare to Medium Rare NY Strip

and sometimes marinated in Kikkomann Roasted Garlic Teriyaki

[stlsaxman]

58. Filet, please

[angrydemocrat]

59. Fillet Mignon - Rare

[RushIsRot]

60. NY Strip - Well Done

I love it with a fried egg for my breakfast.

[Rabrrrrrr]

63. Holy Christ, this is even worse than the well done sirloin above

NY strip is even more expensive!

But seriously, if you're gonna go well done, might as well cook a chuck or a round or some other equally cheap ass shitty cut of meat.

Why waste your money on a NY strip if you're gonna cook it well done?

It's just pure waste.

[Not_Giving_Up]

61. You need an option for "Burn it"

Beyond well done...BURN it.

[auntAgonist]

64. tri tip steak, medium rare ..

This is a very flavorful cut that's great for barbecuing as long as you take pains to keep the meat from getting too tough. The trick is to not trim the fat until the roast is cooked so that the juices can tenderize the meat. When it's done, slice it thinly against the grain. This cut is popular in California, but you might have trouble finding it elsewhere. A steak cut from this roast is called a tri-tip steak.