1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.
  2. We've had very few donations over the year. I'm going to be short soon as some personal things are keeping me from putting up the money. If you have something small to contribute it's greatly appreciated. Please put your screen name as well so that I can give you credit. Click here: Donations
    Dismiss Notice

Food Do we seriously not have an entire thread dedicated to STEAK until now?

Discussion in 'Tilted Food' started by Borla, Mar 4, 2012.

  1. Borla

    Borla Moderator Staff Member

    I can't believe it, we've been slacking!! :eek:

    If you TFP Foodies haven't yet noticed, I'm a die hard steak guy. I love grilling it, I love going to really nice steak places, and best of all, I love eating it! :D

    I'm fortunate enough that I have a farmer friend who raises some awesome hormone free, antibiotic free, grass fed beef, so we get a really sweet deal on excellent beef (like ~$3/lb for an entire side, including all the steaks, roasts, and best ground beef you'll ever taste). That's the primary way I get me some steak. If I had to buy butcher shop prices all the time, there is no way my budget could keep up with my taste. :p

    So, how do you feel about steak?
    What cuts are your favorite?
    How do you like it cooked?
    What do you like to have with it?
    Where are your favorite places to have steak?

    How do I feel about steak? Already covered that, it's one of my all time favorite foods. ;)

    What cuts are my favorite? A bone-in ribeye is pretty tough to beat in my mind, but a great porterhouse comes in a close second. I also think flank steak is underrated if you prepare it right.

    How do I like it cooked? Usually medium rare. I want to see some red, but the whole steak needs to be warm. Sometimes, depending on the cut and quality, I'll go just to the medium side of medium rare to let the fat break down just a touch more.

    What do you like to have with it? I love salad. A nice spinach or mixed green salad with tomatoes, some shredded carrot, cucumber, hard boiled eggs, and shredded cheese is a nice starter with a steak. And I love baked potatoes, especially baked buried in the coals of the grill. I precook the potato most of the way, drizzle some olive oil on it, sprinkle some garlic, salt, pepper, and various other herbs on it, and wrap it in foil. Then cook it amongst the coals. Another great side for steak is grilled asparagus.

    What are your favorite places to have steak? I like the traditional steak houses like Morton's, Ruth's Chris, Flemmings, etc. I really loved Peter Luger's the time I was able to make it there. But the top place in the world when it comes to steak, to me, is David Burke's Primehouse in Chicago. First and foremost, the steak there is to die for. If you truly like a steak that is full of flavor, go for their dry aged steaks. *drool* The great thing about David Burke's is that the rest of their food blows all the "traditional" steak houses out of the water. They are very creative with their appetizers, sides, and desserts, and offer a nice variety of non-steak entrees. The service there is also top notch.

    The inspiration for this thread was my brunch this morning. The wife and I spent the weekend in Chicago for our wedding anniversary (14 years this month, can't believe she still keeps me around ;) ). We've been to David Burke's for dinner before and loved it. But we've always wanted to try their brunch, the timing has just always been off. So this morning we decided we'd go for it. We go down there and start with a mimosa (for her) and a bloody mary (for me). Then we start checking out the brunch menu, when I spy the blurb about all the dinner steaks being available for breakfast too. So I ask the waitress "What if I want your 75 day dry aged ribeye from the dinner menu, but I want a load of breakfast food with it instead of the dinner sides." Her response was PERFECT: "You can absolutely do that. At David Burke's we will make you whatever you want, no matter what's on the menu, assuming we have the ingredients." Bam, I'm in instant heaven. (Can you tell yet that a great meal really gets me going? :p)

    So I see some of the stuff on the brunch menu that looks good, and I piece together a plan. I ask for the 75day dry aged ribeye, medium rare. I ask for fried potatoes, extra crispy. I ask for their lobster scrambled eggs. I ask for wheat toast (hey, I got to keep it healthy ;) ).

    This is what she brought me:



    And here is what it looked like when I was done:


    I seriously felt a little stoned after all that awesomeness.

    So, though I rambled and diverted and extrapolated, please post up your thoughts on steak!! I'm always looking for new ideas, and absolutely love sharing my thoughts, tips, and tricks. :)
    • Like Like x 4
  2. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    I'm going to respond according to the years before I became a vegan. I was very much a meat lover growing up and into adulthood.

    So, how [did] you feel about steak?

    I loved it. A lot. I would eat seconds and even thirds at BBQs, even as a kid. My maternal grandfather was the same. We loved our meat. Steak was always king. If given a meat choice, it would always be steak. Always.​

    What cuts [were] your favorite?

    I was always a sirloin kind of guy. I was never into the fattier cuts. I liked my meat lean. However, later on, just before going vegan, I did experiment more with fattier cuts like ribeye. ​

    How [did] you like it cooked?

    I always liked it closer to rare than well done. Well done always seemed a waste, especially for leaner steaks, which would turn too tough. My preferred "doneness" was usually medium, but I often would go medium-well if I didn't quite trust who was doing the cooking. Medium-rare was a rare treat, though that was mostly for prime rib.

    What [did] you like to have with it?

    I didn't discover the beauty of horseradish until my late steak career. Though I've also enjoyed fried mushrooms and onions. I occasionally would enjoy a cream-based seafood sauce, such as scallops or shrimp. I hadn't had gravy on steak for a really long time. It was a childhood thing mostly. Most often, though? Just some fresh-ground pepper if it's a good cut cooked right.

    Sides? Anything. I'm a foodie. I like many things.

    Wine? Yes, please. Give me a hearty red. Shiraz most often.​

    Where [were] your favorite places to have steak?

    No favourites. I'm no connoisseur or anything, though going to a proper steakhouse was always a clear advantage to any steak lover. ​
  3. Remixer

    Remixer Middle Eastern Doofus

    Frankfurt, Germany
    All hail the mighty steak! All hail Macbeth, the king of Scotland!

    I'm already loving this thread. Will make a full comment on the topic later today.
  4. Leto

    Leto Slightly Tilted

    myself as well. Unfortunately I'm too full to type. I just ate at a Brazilian steak house (Texas de Brazil) and had too much meet to type coherently. I'm in San Antonio for the week and intend to eat steak every day.

    Well, okay, after tonight's experience, the best cut of meat brought to my table was filet mignon. Unfortunately they were done medium. But still they were the tenderest and most flavourable of the selection in that churrascaria.

    So, how do you feel about steak?
    - I love steak. I would like to be able to cook it better, and am torn between BBQ (or grilling for those of you south of the border) and pan searing to get the most flavour. I've been experimenting with a contact grill to see how that works.

    What cuts are your favorite?
    - Filet Mignon. Followed by rib eye delmonico. Will do Tri-Tip when I can as well. Tried and love Steak Tartar

    How do you like it cooked?
    - Filet Mignon: Rare - Pittsburgh style ( http://en.wikipedia.org/wiki/Pittsburgh_rare ) if the restaurant can do it.
    - rib eye: Rare Medium-rare (need to add a bit more cooking to the connective tissue)
    - Tri-tip: usually done on the BBQ in one solid piece after marinating in a pepper/dijon/oil mix for an hour. cooked till the ends are well, and the middle is rare. Then sliced fajita style, served with horseradish.
    - Tartar: very rare. with onions, capers, egg yolk, cracked black pepper and endive

    What do you like to have with it?
    - dark green veggies: broccoli, bok choi, rapini etc
    - filet topped with blue cheese, especially Stilton if possible.

    Where are your favorite places to have steak?
    - Filet: Barberian's in Toronto. The Keg, Ruth's Chris.
    - Delmonico ribeye: Capital Grill (tried in DC & in Baltimore so far)
    - Tri-Tip: local butcher - Royal Beef on the Danforth is the only place I can find it. BBQ'd in my backyard
    - Tartar: first and best place I tried it: Chez Piggy in Kingston Ontario. Great little place worth the drive ( http://www.chezpiggy.com/about/ )
  5. rogue49

    rogue49 Tech Kung Fu Artist Staff Member

    Love it.
    Can't have it like I used to, the fat gets to me.

    Prefer pan seared over grilled, but I'll take either.
    Nothing needs to be actually on the steak, just by itself. (true Medium-Rare please...none of this our restaurant doesn't do it for health reasons, BS)
    Love grilled mushrooms as a side.

    Every so often I want Heinz 57 with it. (NOT A1, ick)

    Maybe a nice Caesar before (yes I know it's now cliche...so what, I like it)
    And a nice green on the side...spinach, green beans.

    Most of the time, baked potato is overkill, maybe rice at the most...I like to focus on the steak as the meal...and my fill.

    /Your dog wants STEAK! (to take from Fark)
  6. Borla

    Borla Moderator Staff Member

    Some more steak awesomeness to keep the juices flowing.

    This was a tomahawk ribeye from St. Elmo's in Indianapolis. It's an absolute must visit if you are ever in Indy.


    Man, I'm getting hungry.
  7. Pixel

    Pixel Getting Tilted

    I'll have to take a moment to answer all the questions fully, but let me first just say this:

    For me, steak should be thick cut, salted, fresh black peppered and seared on each side to a medium rare in a cast iron skillet or on a cast iron grate with a charcoal or wood fire. Simple and delicious. I have to admit, I have A1 in the house, but only reserve it for macaroni and cheese.
    • Like Like x 1
  8. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    Oh, and for me: Montreal steak spice. Not always needed, but just the smell of that stuff drive me crazy.

  9. cynthetiq

    cynthetiq Administrator Staff Member Donor

    New York City
    My favorite steak is the traditional Delmonico rib eye. There is some meat group out there trying to co-opt the name of the cut, but if you go to the original Delmonico restaurant on Beaver Street, you'll find out that it is a rib eye. I like mine to be medium on the inside, and slightly charred on the outside. Bone in isn't a necessity, but it does make it more interesting.

    I do traditional baked potato usually but good steak fries work too. Oddly enough, I do like to have rice with my steak also. I find creamed corn or spinach to be too rich, so I like roasted vegetables, asparagus, brussel sprouts, peppers.

    I do like to have a nice sauce, house steak sauce is good, but there are some good sauces out in the world from churrasco to habanero.

    My favorite part of the rib eye is the tail. I like that rendered out as much as possible, but still fatty. :) yum.
  10. Random McRandom

    Random McRandom Starry Eyed

    mmmmmmm STEAK.

    Steak comprises my whole food pyramid.

    Fav cut? NY Strip. I will never eat a steak if it's over mid-rare. On the occasion that I have a ribeye, it's black and blue. When I go out for a steak, we only go to places that cut the meat at the table and cook it exactly how you want it. Sure, it's pricier most of the time, but it's worth it because I'm so picky about steak and I rarely trust anyone to cook it as well as I do.

    Don't even ask if I want A-1 or Heinz 57. That's just blasphemy. Sauce is only there to cover the taste of a poor cut of meat or an improperly cooked piece of meat.
  11. snowy

    snowy so kawaii Staff Member

    I don't eat it at the moment, but I can tell you that if someone waved a Painted Hills steak under my nose, I wouldn't say no.

    My favorite cut is filet mignon, but because of the price of that cut, it isn't one I enjoy if I'm paying for it. I generally prefer to pay the premium for the Painted Hills beef (pasture-raised, vegetarian diet, no hormones or antibiotics, raised in Oregon), and thus typically buy a sirloin. My other favorite cut is a New York Strip. In summer, if the Painted Hills New York Strips are on sale--watch out.

    I like my steak anywhere from blue to medium-rare depending on my mood/time of the month.

    I like steak with a good Caesar salad first and a baked potato alongside. Growing up, we frequently had to visit Reno, NV to visit my grandfather, and my favorite place to get a steak there is Sterling's: http://www.silverlegacyreno.com/dining/sterlings-seafood-steakhouse/ As a teen, I spent a few birthday dinners there. I don't typically go out for steak these days--I save my steak-eating for summer, the grill, and cook it myself. My family has cooked steak at home for as long as I can remember, and so I've had ample opportunity to perfect my technique. Similarly, my father-in-law grills a great steak. Doing it at home ensures I can be choosy about my beef and its source.
  12. Borla

    Borla Moderator Staff Member

    For those of you that like blue to rare steak, or even medium rare, try this technique. It may scare you, but I promise it turns out fabulous.

    1) Let the steak sit at room temp for several hours before grilling.
    2) Light a charcoal fire and get the coals red and glowing hot.
    3) While the fire is getting hot, season the steak.
    4) Throw the steak directly on the glowing coals. Leave it there anywhere from 90 seconds to 3 minutes, depending on how you like it.
    5) Flip and repeat on the other side.
    6) Let the steak rest for 5-7 minutes before cutting.
    7) Nom nom nom nom nom nom

    No, you will NOT burn it or make the outside taste like ash by doing this.
    • Like Like x 1
  13. snowy

    snowy so kawaii Staff Member

    That is what I do. My husband always gets super-concerned: "Shouldn't you put this in the fridge?"
  14. fflowley

    fflowley Don't just do something, stand there!

    I'm fortunate enough that I have a farmer friend who raises some awesome hormone free, antibiotic free, grass fed beef, so we get a really sweet deal on excellent beef (like ~$3/lb for an entire side, including all the steaks, roasts, and best ground beef you'll ever taste)
    Borla, when you buy your beef this way, I assume it goes straight from the farm to a local butcher.
    Do they cut, process it right away?
    Do the steaks get any hang time?
    I've found steak really needs that hanging time. Often local stuff, which should be excellent, ends up tough because it has not been aged.
  15. Borla

    Borla Moderator Staff Member

    It goes to a small town butcher this farmer and his family have been using for 30 years. They hang it for a month, and let me choose how they process it (thickness of steaks, which roasts we keep and which are ground, size of packages, etc.).
  16. Leto

    Leto Slightly Tilted

    I have a propane BBQ - a webber with flavourisor bars. If I threw my steak in there, I would never be able to retrieve it. Makes me wish for my little $20 hibachi from university days. Even though it gets damn hot, I find the cast iron skillet to be a good option for searing the surface, and keeping it blue inside.
  17. So, how do you feel about steak?
    I love it but seldom have it. Maybe once a month. Probably less except for the summer. I grew up on a farm. I was served steak, roast beef probably more than I was served hamburger. Back then, everything was organic. Butchered to order. It was butchered on the farm by a butcher. He butchered on site and took the meat to a cold storage facility to be wrapped and frozen. Can't do that anymore. Has to be in a USDA approved facility.
    What cuts are your favorite?
    Filet mignon or rib eye. Rib eye if I'm doing the grilling. However, our grocery has some kind of steak called Sizzle Steaks that are leftover trimmings of some other cut. Small pieces to a package. Just right for two people. Usually very good if I find one that is well marbled. Marbling makes a huge difference.
    How do you like it cooked?
    Medium. Nothing on it. No sauce, no seasoning other than salt and pepper. Usually use fresh ground pepper and coarse sea salt when I grill.
    What do you like to have with it?
    Baked potato and grilled asparagus. Last year I started grilling sliced button mushrooms (large ones) in a grill skillet. Those are awesome. Some warmed french or vienna bread. And cold beer.
    Where are your favorite places to have steak?
    My sunroom, just off the deck where the grill is. :D
    Have been to some great steakhouses over the years in Chicago, Milwaukee, Toledo, Indy, KC and St. Louis. Nothing beats a great steakhouse. It is generally worth the cost although some big name restaurants tend to overprice for the experience. Quite frankly I've had steaks just as good at the less well known restaurants. I would love to watch them prepare my meal. Would love to know how a chunk of beef the size of a softball can turn out so tender and be consistently cooked throughout.
  18. cynthetiq

    cynthetiq Administrator Staff Member Donor

    New York City
    I'm going to have to make a reservation at Delmonico's now...
  19. spindles

    spindles Very Tilted

    Sydney, Australia
    I love all of the cow (well, not the innards, but everything else).

    Some need slow cooking like Osso Bucco - but soooo tasty, served with fresh made fettucinni (with butter stirred through) or french mashed potato. Anything slow cooked on a cold winters day - yum!

    I'm not too fussy about the cut of steak - they are all good. I'd usually have it medium or medium rare - usually order the first and amazing how often it comes out like the second. It is all good.

    The casino in Sydney has just had a steak place opened inside called "Black" - man, choosing from the menu was seriously difficult - too many good things to choose from.

    If you are ever in London try "Le Relias de Venise" - amazing as there is only one thing on the menu - start with a green salad with their 'secret' dressing, followed by Steak and French fries. This is french restaurant, so you can only have the steak 4 ways - blue, rare, medium or well done. Bring your french lessons so that you can read the dessert menu and wine list. I was in London a month and went here twice - yum!
  20. Shagg

    Shagg Vertical

    Los Angeles
    My favorite cut of beef is definitely tri-tip. However I don't necessarily interpret this as a steak. This is simple to cook and is really versatile as far as methods go. I generally like to roast with a good rub, but it is just fine with salt and pepper. I think cutting a tri-tip roast into steaks is a waste of a good cut of meat.

    My 2 favorite tri-tip sandwiches are Green Acres in Simi Valley and Firestone Grill in San Luis Obispo. Firestone grill is better, but Green Acres is only about an hours drive compared to 3 hours for Firestone.

    I usually pan sear rib eyes if I'm going to cook a steak. If I am going out, it just depends on what looks good at the time. I've got one place that does an awesome prime culotte and another that does a skirt steak that I would take over most places filet mignon. I always order medium rare.