[Baux18]

i eat mine raw. straight from the cow.

This post has been edited by Baux18: 09 October 2012 - 02:31 PM

[OEFVeteran]

a good Sirloin seasoned wiht my own marinade, set to soak in the fridge over night, then at room temp for 30 minutes before cooking... grilled over hardwood with hickory wood chips soaked in JD....

but, for those nights where i want a finer taste... Steak Carpaccio.... mix up fresh, course ground black pepper, a little crushed red pepper, and sea salt (not much), take a tenderloin and cover every inch of it with the cracked pepper to make a crust... then, wrap in cling wrap and freeze over night... in a non stick skillet or flat iron, withteh ovan on high, sear the tenderloin for a minute on each side, cut as thin or thick as you like, thats why ou froze it, makes it easier to cut, let thaw in freezer, and eat... the thinner the slices the better





there are many many ways to do Carpaccio... the picture above is an appatizer cut... i like mine about 1/8th of an inch thick with the cracked peper crust and a lemon garlic dipping sauce... think a1, not quite as thick, with a lemony twinge to it

[Steephill]

Sirloin medium or medium-well with a pina coloda. Epic goodness.

[GeezusPB]

Filet mignon, medium well

[drunkenpriest]

medium rare with a1 sauce

[Rob-Juskiewicz-PB]

I like mine blue!

just joking, I take it medium well like the other 90% of people...

[Morgan-Crp]

Bacon wrapped sirloin, medium rare.

[The_Economist]

A Ribeye, medium, with a blue cheese topping. Damn blue cheeses sets a steak off.

[q000ball]

T-bone, Rare, medium rare at most. Blue isn't as bad as i thought it would be, but not for me.

[TECHDP=)]

You guys ever try a cowboy steak?

[ChefTech]

TECHDP=), on 10 October 2012 - 08:07 PM, said:

You guys ever try a cowboy steak?

Yes, it is just a Ribeye with the bone attached. Delicious!

Filet is my favorite, medium rare, on a budget I go Ribeye, still medium rare.

[Distortion_UK]

I tend to go for rare but I recently moved to France and well.. Rare here isn't quite the same, could have sworn my steak still had a pulse.

[jordan.f]

Medium rare, T-bone

[Twistedfreak]

Only Filet Mignon cooked medium or medium rare depending on the restaraunt

[YoungGun32]

slinkyaroo, on 08 October 2012 - 01:16 PM, said:

Sirloin. Medium, no pink with Diana BBQ sauce.

Sorry boss but bbq sauce on a steak is just wrong.

[NPpballer]

Not a fan of steak. I love prime rib though. I take a piece from the center, just enough pink for me.

[southern boy]

Your one of the 10 percent of people who enjoy their steaks so well done 85 percent of the population prefer medium rare. When we did research for my meat and food sciences class we gathered information from a steak house In Houston,Tx. If a person requested a well done steak or fillet the chef must approach the table to ensure that is what is required from the customer. That is because when protein reaches 165 degrees Fahrenheit(The suggested temperature to kill off any exposed bacteria) the protein bonds become tighter and turns a $50 fillet into $15 dollar scrap meat. BTW i prefer a medium rare garlic buttered porterhouse since you receive a tenderloin and top loin steak

This post has been edited by southern boy: 20 October 2012 - 06:17 PM

[atlpaintball24]

I'll eat most cuts, as long as they are seasoned well and cooked medium/medium rare.

[Panda's Revenge]

Any kind of steak is great as long as it isn't over seasoned or under seasoned. Prefer fillet minion, though.

Medium rare is best for me. And ketchup. Lots of ketchup.

[NJC]

medium rare. biggest cut