JFF -- How Do You Like...

With the Quinn C weird flouncy posts, I am so tempted to post some ridiculous rant on here about how you are so mean and insensitive to vegetarians :)
I am a vegetarian, but my husband is a total carnivore. He cooks his steaks by rolling them in Emeril's seasoning, searing them in butter, and finishing in the oven to mid-rare. See, I can support people with viewpoints that are different from mine :) :)

hhhmmmm....yum....love me some steak!!

I love Filet Mignon's...medium RARE...
ooohhh or New York Strips....Porterhouses are HUGE,...and love them too...don't make me choose just one!! LOL!!

Marinade in Yeungling beer, minced garlic and Worcestershire sauce...
Baked potato OR pasta salad (medium shells, ranch dressing, sliced black olives, bacon pieces (do NOT use "bacon bits") and sliced grape tomatoes...with a splash of Italian dressing, salt and pepper to taste...
or french fries...

don't forget to let the meat "rest" before you serve!!

We don't do steak often - it's just too expensive.
But when we do steak - I like a good thick cut sirloin (I like them from Costco) - grilled.
(We have a propane tank grill - although I know a few people who love Love LOVE charcoal and will use nothing else.)
My husband and son like theirs well done - I like mine a little pink in the middle.
It's by no means 'still mooing' but they still tease me about it.
I just like a nice juicy steak and to me - well done seems a bit dry and tough.

Anyway - I like it with a little salt, pepper and garlic powder on it.
It's just the right flavor for me!
A little helping of sauteed mushrooms and onions on the side is great too!

We are HUGE red meat eaters. I buy all of my steaks from my butcher and he will special cut them the way I ask. He has the steaks from the same places that high end restaurants serve here in the Dallas area from $40-$80+ a cut.

We don't marinade. We may put a little salt on it before grilling and that is all.

We like rare to medium rare.

Favorite cuts are Prime (sometimes we buy choice depending on the cut)

tenderloin/tenderloin roast, porterhouse, bone in cowboy ribeye, ribeye, bone in strip, strip, prime rib. We also love Rack of Lamb.

I've never tried flat iron, I've heard it is great.

We have also purchased from Allen Brothers. They are very pricey and very worth it. My steaks from the butcher shop run anywhere from $12-$50 each with the tenderloin roast and prime rib higher.

When we have steak, I usually serve it with a baked potato or baked sweet potato and roasted tomatoes with a great Merlot or Cab of course!

Here is what is funny.... we have a very pricey gas grill with lots of bells and whistles but guess what.... we end up cooking all steaks on the $99 Weber charcoal grill from Home Depot about 100% of the time!!

Now I am thinking steak for dinner!!!

ETA: Thank you C. Lee... I will ask my butcher for the flatiron so we can try it!! YUM

OMG, I'm actually eating heated up leftover Rib Eye steak from Costco right now with garlic mashed potatoes (however I put way too much garlic in these gals) right now...

I like steaks served with a baked or mashed potato, big green salad and sauteed mushrooms.

My fave: Filet Mignon, MR. I often buy the whole tenderloin from Costco and cut the steaks, sprinkle with a local steak seasoning from a local butcher, very similar to Montreal Steak Seasoning.

2nd Fave is Rib Eye with the bone, MR.

3rd Fave: is Flank Steak, marinated, grilled, cut against the grain.

4th Fave: T Bone,

5th Fave: Standing Rib Roast

6th Fave: Cow's Tongue, marinated in soy/ginger sauce, baked then lightly grilled. If you haven't tried it, then you can't knock it.

7th Fave: Sirloin ( which is my husband's favorite, go figure)

Clearly, I love red meat.

And I just had all my old lady blood work done this past month and I have absolutely nothing wrong with me. The MD even asked if was taking iron pills as my iron count is high.

Have you tried Kobe beef?? It's pricey, but the ground Kobe beef is less expensive and it's a nice treat for a birthday or something special.

How do you prepare a flat-iron skate? Isn't that sliced really thin?? I think my sister uses it for fajitas.

Funny you asked this...my husband had an interview today and if he gets the job, I'd love to treat him to a steak dinner at a really nice steak house to celebrate.

He eats his steaks well done, almost burnt. I can't do that.

I prefer medium-well. Depending on the cut, I can sometimes go medium, but I can't see the pink.

My dad does the best marinades and my husband makes the best bbq sauces...so it just depends on what we are having.

ETA: That's what my mom and dad say :). I just can't get over it yet!

Medium rare ribeye. Ruth Chris does it to PERFECTION, flash grilled/seared in butter and served piping hot...drooooooollllll....filet mignon is good too of course, but there's something about the ribeye....

we had steaks last night for dinner!

New York Strips, baked potatoes. I steamed artichokes prior to grilling.

Tyler and I like ours medium RARE. Our oldest son used to love them well done, then went to a friends house this past summer, the dad refused to overcook the meat and gave him a medium rare strip. He fell in love and now likes it to be shown some heat, maybe 3 minutes on each side and on the rare side. Can't tell you how surprised Tyler and I were with the 180 turn around!

We marinade ours in beer.
I sautee mushrooms (lots of butter, garlic and a bit of worchestershire sauce)

Tyler does the grilling. He lets them sit and breathe for about 5 minutes before serving.

During the summer, we like a potato salad or a classic macaroni salad.

I love this question! Great to see how people like to pair things up and cook their steaks!

I love a porterhouse, too. But it's a lot of meat. So I end up usually getting a New York Strip - my favorite side of the t-bone. I like it medium/rare and salty!!

Now don't get my wrong, a very well cooked filet is awesome and I do get the prime rib at every function I go to since you really can't go wrong.

Lots of places to have steak here in the burbs of NYC. An I went to Morton's recently - I usually don't do chains since this is NY - let me tell you - it was FABULOUS!! I highly recommend it if you're looking for a good meal.

Grass fed beef, Filet Mignon or blade steak on the grill, medium rare, with a thick slice of tomatoe. Baked potatoe and corn on the cob!

I love a really good steak!
I purchase a thick cut that includes good marbling. I love the beef from Costco.
I let it sit until it is almost room temp. I use salt and pepper, if I want seasoning I either use Montreal Seasoning salt or Jane's Krazy Mixed Up Salt.

I grill them usually 6 minutes on each size. Remember no to keep lifting the lid. Once you take it off the grill, let it sit for a few minutes.. Yes it will be med rare.. Delicious.

Huge baked potato ( I microwave it then place it in a really hot oven for 4 to 5 min.. Or on the grill for a few minutes. I use butter, lemon and toasted sesame seeds on them.. And a huge crispy salad!

We need to purchase a new grill, we sold ours before we moved.. I miss it since we are used to grilling a few nights a week, yes, even in the winter.

I'm partial to a nice filet mignon, honestly. I prefer rare to med-rare, as well. I don't want it jumping up off my plate and making me chase after it, but I'd like to have it be "fresh."

Usually, I only have this in a restaurant. They are fairly thick cuts and husband has a hard time with these on the grill for that reason. We do ribeye's at home. Lawry's and Lea & Perrin's worcestershire is all we use for marinade. I don't use any sauces after. None needed, but if I were to add, it would be A-1.

At Longhorn or Outback, I add nothing. I prefer a nice side salad, and steamed broccoli as sides. Potatoes are delish, but all the carbs from them make me feel bloated after.

--oh.. and charcoal grilled only. No gas grills.

I was a lacto-ovo vegetarian for a long,long time and now I am a raging carnivore!!

I too love the filet mignon cut but it isn't really practical with a big family. We buy the two pack tri-tip cut of beef from Costco and it is our favorite. It might be called something else in other parts of the U.S. We knew a guy from Texas and he didn't know what tri tip was and called that cut something else. Not sure what the dealio was.

I season it with Jocko's seasoning and slap it on the grill. We like our meat medium well. The kids get really weirded out when they see blood oozing out so we stick to medium well. Slightly pink and still very soft and juicy!

Jocko's is a steak house in Southern California that we love and we order their seasoing in bulk yearly. It is yummers!!

I will sometimes add sautéed mushrooms or onions on top..or both!

A tip we learned is to leave the meat on the counter and bring it close to room temp before grilling. We learned that tip after going to Morton's Steakhouse.

Dang..after salivating over all this red meat chatter, it makes me very disappointed in what I am making tonight for dinner. Pasta...no meat :(

Rare but I'm not a huge beef eater. I like cheap hamburger meat because you put stuff with it to make other stuff like meatloaf, spaghetti sauce, tacos, sloppy joes, etc....as for picking up a chunk of beef and cooking it...not so much.

When I was a student at OSU we grilled steak by brushing them with a melted butter and brown sugar mixture. They blaze nicely if you're not careful, I didn't know sugar could catch on fire like that. But the ones that were cooked right were tasty.

Ribeye, cooked medium. At room temp before throwing on the grill.
Nothing but salt and pepper. Perfect every time.
I did read recently about pan-searing before putting it on the grill, I will have to try that.

New York steak (USDA Prime).

Garlic Salt
BBQ
Medium rare

Now I am hungry. I love a good rib eye medium. The marinate on the last one I could not tell you but it was so good that we are going to go back to the Big Texan in Amarillo to have another in a month or so.

The steaks were cooked as requested and so tender that you did not need a knife to cut. Of course, I love veggies and a nice baked potato to go with it.

Now I have to go to the kitchen and rummage through the frig to find something for dinner. Don't do that! It makes everyone want to eat some good meat. I just finished a bowl of cream of broccoli soup (homemade) and it was so good.

Next.

the other S.

i do love a good porterhouse or a high quality rib-eye or filet.
red meat isn't something i eat very often, so when i do i want it to be GOOD.
i can't eat it blue, though. i like medium rare to medium. pink to a little red in the center, but hot.
i love it grilled, and i love it with melted butter, grilled mushrooms and onions, or a touch of a good glaze or sauce. not drowned in A-1, but a touch of something.
the first thing i made in my new cast iron frying pan was pan-grilled steak. omg, yum. but i love a grilled steak too. a lot.
:) khairete
S.

I can't cook steak since I don't like it rare, I always over cook it so it's chewy then I hate it. lol So about twice a year I treat myself to a filet at a steak house and I'm happy. We have a friend who makes WONDERFUL steaks on the grill and we always accept when we are invited over. lol

My fave is a filet mignon, but only if prepared rare by a professional chef. At home, my husband & I eat anything that used to say "moo".

He makes "steak frosting" by sautéing sweet onions in butter, then slathering over the steak. Sometimes, mushrooms too. Yumm!!

A nice poor-man's steak - we will take a roast, & cut it laterally into steak thickness. Just as good on the grill!

(now you made me hungry, & I must go to the store for steak) T. :)

I'm not all that terrific at this so thanks for the question so I can read all the responses. Someone in my family has discovered Omaha Steaks so I often get a cooler full of items to figure out how to prepare.

I'm pretty much a grill person - I like a rub with fresh garlic as a key component. I also enjoy soy sauce and Worcestershire, and fresh cracked pepper. For London Broil, I really marinate it a long time and poke some holes to get the flavor down in to tenderize, then cut on the bias. I love grilled onions with or without other grilled veggies on top or on the side - asparagus in dill marinade, or zucchini spears. I saw Rachael Ray make grilled leeks (cut down the center with the white and much of the green) drizzled with oil and salt/pepper. Her website says to blanch them but I think they get too mushy so I'd probably do them entirely on the grill the next time. But they go beautifully with steaks.

I'm more of a "medium" gal, but I had an uncle who like it so rare he said to just wave it over the flame to melt the ice of it. His brother was a 'cook it till no pink remains" kind of guy, so it was hard to please them both.

I prefer medium rare flat iron, by husband always asks for "blue-rare" (which is a tad too rare for me) and he loves a good ribeye. We use a seasoning called Willies Steak Seasoning sold locally and then grill it. Corn and cut potatoes on the side. Heavenly. :)

I like sirloin or filet cooked medium well. Pretty much any steak that's very lean (I hate steak fat!). I also don't like really thick cuts- weird I know. My husband calls me a borderline vegetarian due to my picky meat preferences. But I do love a good steak from time to time with twice baked potatoes and grilled asparagus. McCormick makes some really good marinades that come in packets. I haven't had bad one yet and I've tried just about all of them. There's this one bourbon one that is delicious!

1 1/2 inch thick rib-eye steak. Salt. Pepper. Pan seared to lock in juices. Finish off in low heat oven (maybe 250degreed) until inside hits 130 degrees. Slice. Eat. No sides necessary. No extra flavoring necessary.

Alternately, 80/20 (or 75/25, even better, none of this super lean meat stuff) burger. Medium rare. Grilled. Grilled bun. Blue cheese, bacon, avocado. Eat. Lick plate clean.

I too love a good flat-iron and lately we've been enjoying flank steak. It has to be marinated and cooked just right and then sliced against the grain. We bbq our steaks and my husband does the marinating. Sometimes he uses a package marinade and other times he just throws stuff together. He's a master on the bbq!! Last night he made these teriyaki chicken thighs (he skinned them and de-boned them) that are to die for!

I'm a vegetarian but I still cook steaks for my husband when we are forced inside and can't use the grill. I learned how cook a steak to rare/medium rare. I try to find grass-fed porterhouse because my kids like the filet (very tender).

I use this seasoning blend:
http://allrecipes.com/recipe/rocks-t-bone-steaks/

And he loves it. Cooking a steak inside works pretty well if you pre heat an oven pan under the broiler and pan sear the steak first.

Oh! He also requests sautéed onions or mushrooms on top. Just garlic, butter, and onions or mushrooms slices thin and sautéed.

I love a rib-eye or prime rib steak, nicely marbled, seasoned with Montreal Steak Spice and cooked rare as can be. Beer on the side.

We like our steaks medium well.
Montreal steak seasoning is used here occasionally, but usually not.
Herbed butter...mmmmmmm!
On the grill.
Delmonicos are my favorite cut.

mmmmmmmm Now I'm hungry.

I like my steaks medium and the cut depends on the quality of meat. We usually get NY strip steaks for the grill and we use steak seasoning (I cant remember the brand). We try to get organic meat when we can and Publix (our local market) normally carries it.

I also like bison meat, it is much better than any steak I have ever had.

ADDED**

http://www.omahasteaks.com/servlet/OnlineShopping?Dsp=261...

Omaha Steaks sells bison and their regular steaks are very good too. It is mail order so you need to be home when the package arrives to put it in the freezer.

My hubby makes a really good butter and blue cheese mixture to top the steaks with. Yum!

I LOVE red meat......any kind; ribs, burgers, steak, roast. I prefer red meat to anything. I like it medium/rare. I love it grilled. I have a great balsamic vinegar marinade that goes great with red meat or chicken. God I'm drooling.

No marinade unless it is a cheaper or tougher cut, usually just salt and pepper. I like ribeyes cooked medium rare, definitely with baked potato and steamed or grilled veggies. This is something we eat once or twice a year, but now you've got me craving one too :-)

I suggest you try out a Brazilian steakhouse. I think you would love it!!! Besides the food, it is also a fun dining experience...go with friends...you will truly dine!