Whats your favorite steak and how do you like it cooked?

Discussion in 'The Great Indoors' started by deadkndys, Jul 28, 2012.

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  1. #181 RAWGLOR, Nov 29, 2014
    I haven't had all cuts, but so far of what I've had (if it counts), beef heart. It's fantastic.

     
  2. #182 Informant, Nov 29, 2014
    Revenge-steak
    Served Cold.
     
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  3. #183 lostinlife, Nov 29, 2014
    Any if it's rare to medium rare. Blood = yum
     
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  4. #184 WhiteZmbie, Dec 14, 2014
    Ribeye, cooked rare. Gotta be bloody inside and seared just right on the outsides.
     
  5. #185 Serapsis, Jan 2, 2015
    Last edited by a moderator: Jan 2, 2015
    Coffee and garlic rubbed Strip steak, medium rare,
    my brother went to florida and had a 45 day dry aged ribeye, steak by itself was $60
     
  6. #186 PhunkyPhoenix, Jan 19, 2015
    Lightly seasoned, medium rare, beef tenderloin.
     
  7. #187 GoonSquadReppin, Jan 20, 2015
    Medium rare Rib eye with some mash potatoes on the side.
    Absolutely mouth watering


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  8. #188 WhiteZmbie, Jan 24, 2015
    I just recently did a guinness marinade and put some ribeyes in it. It was so amazing. Guinness Extra Stout with soy sauce and worcestershire sauce. Plus, added some rosemary, parsley, fresh garlic, and fresh ginger. Just thinking about it now is giving me a slight chub.. mmm....
     
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  9. #189 Toking Sam, Jan 27, 2015
    NY Strip, blue. Basically I want it practically mooing, lots of salt and pepper, perfection. Mmmm


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  10. #190 MilkyLumpkinz, Jan 27, 2015
    hmmmm..I don't really like steak unless its superrrr thin!..yeppp thats how I likeyy!!
    I make thin steak, seasoned and cook in its juices and onions. Its friggin bomb..
    *droolz* :eek:
     
  11. #191 WillChives, Jan 28, 2015
    A fillet steak of beef, cooked rare and with just a hint of salt and plenty of black pepper cracked on top. Sometimes whip up a red wine jus to accompany, gorgeous.

    I could kill for one now...


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  12. #192 WillChives, Jan 28, 2015
    A fillet steak of beef, cooked rare and with just a hint of salt and plenty of black pepper cracked on top. Sometimes whip up a red wine jus to accompany, gorgeous.

    I could kill for one now...


    Sent from my iPhone using Grasscity Forum
     
  13. #193 Hashtag46n2, Jan 28, 2015
    Last edited by a moderator: Jan 28, 2015
    My version of "medium rare"Porterhouse ... Which is nice and pink in the middle, not red.

    Porterhouse is my favorite as it is essentially a T-Bone with a piece of the tenderloin still attached on the other side of the bone.

    Because of this, most restaurants don't cook it properly, has to be homemade or from a fancy Steakhouse....
    And no steak is complete without a basket of fresh baked Yeast Rolls.

    Ohmygerd, now I'm dying to have this. :laughing:

    Edit; Dry-Aged for the win
     
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  14. #194 Burgerman72, Jan 31, 2015
    Last edited by a moderator: Jan 31, 2015
    Prime rib steak, about 12-16oz, cap on, medium rare, with caramelized onions and crumbled Danish blue cheese on top.. Mmmmmmm
     
  15. #195 sleepingblade, Feb 15, 2015
    I love my some extra rare filet mignon.
    If it's cooked any more than rare, i won't touch it.
    Also, seeing that blood puddle under my steak, makes me feel human.
    Hungry
     
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  16. #196 ShelliGoneBananas, Feb 27, 2015
    Outback's Prime rib cooked medium rare. Dipped in their ranch dressing. And at home id say ribeye cooked rare with A1. Jack Daniels steak at Fridays is bangin too
     
  17. #197 Megadeth420, Mar 1, 2015
    Filet mignon almost raw just a very light sear on both sides


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  18. #198 WizardInBlack, Mar 1, 2015
    Last edited by a moderator: Mar 1, 2015
    new york strip with a little bit of olive oil, salt and pepper, over a charcoal grill cooked medium. 
     
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