How do you all prepare your steaks?

[Passions]

Do you keep it frozen till ready to cook it or do you thaw it? Do you pound the living day lights out of it or just slap it on the frying pan? What kind of seasoning? etc. .etc

Help me with tips heheh thanx

 

[Gizmology]

I don't cook my own steaks but ask the people at Outback Steakhouse what they do to their Victoria Filets cause they just own.

I would let the meat thaw before you slap it on the grill and no need to pound it as long as you know how to work the grill.

-Giz

 

[apoppin]

I am vegetarian now.

However, I preferred rib-eye steaks (never frozen) over an open flame - broiled mediun rare - seasoned only with a little black pepper and salt.



What's all this talk of food now? Just before bedtime. I am sure glad I don't have the munchies anymore.

 

[perry]

I buy the stake the day I eat it. Get it cut at the grocery store. Marinate in some Dale's for about an hour before throwing it over the charcoal. Comes out yummy.

And yes, the Filet's at Outback are AWESOME!

 

[cy]

Yeah, thaw 'em out. In Hawaii, we've got this seasoning mix you can get at the supermarket, I can't remember the name, but it's got rock salt, garlic, onion powder, black pepper, etc... It's gooooooood. You can put it on any meat....

mmmmmmm....mmmeeat...

Anyways, grill it on the barbie and you've got some kick@ss steak!

 

[Yeeny]

I don't eat red meat often, but when I do, it has to be a steak broiled with mushrooms and onions. And you have to defrost it first, or it will cook unevenly.

 

[Chooie]

YOU FREEZE YOUR STEAK?!?!

































Sorry, had to get that out of my system. The only way to take it is fresh from the butcher, marinated for 3-5 hours in my private recipie hawaiian marinade, and seared over fresh charcoal until it's "somewhat" warm on the inside, and not quite as bloody as when it was cut from the cow. Dee-lish!

 

[Soybomb]

Find teh right blend of seasoning (i've got mine) rub it down, perhaps use the tenderizing hammer if you're the violent type hehe, grill until done to taste

 

[DaveJ]

We get these little filets at the store, and they are SOOOO good... at least as good as you get in a restaurant. No marinades, hammers, or seasonings needed... Just toss them on the grill, and serve with sauteed mushrooms. Good stuff!

Dave

 

[Unsickle]

Tartare.

Room temperature meat.

Just slap the meat on the grill till to singe the surface, and then chow down!

I love that stuff!

Tip for ordering steak in France:

Well Done (fr) = Medium Rare (us)
Medium Rare (fr) = Rare (us)
Tartare (fr) = Alive (us)

 

[Adul]

Soak it in beer, with some special spices, jalepenos, onions, and some salt. Cook to perfection. Hmmm good.

 

[grillmasterP]

Marinate with minced garlic, salt, cracked black pepper, a touch of soy sauce.

Seared on a grill over open flames. Needs to be on high temp for the grill marks - Not too long otherwise you'll over cook it

Steak was meant to be enjoyed medium rare - I believe that's 140-145 F
internal temp.

 

[grillmasterP]

I don't recommed leaving it at room temp- it should be defrosted in the refrigerator -

 

[Chooie]

I know of at least one restaurant that will serve you the sole of an old boot if you order any of its steaks well done. But then again, this is the same place that gives everyone on its staff a pair of 8" scissors meant for only one thing - to cut the neckties off of its guests! They must have at least 10,000 hanging off the rafters inside the main building; and even more than that outside!

 

[ratkil]

I usually study the menu for a good 5 to 10 minutes, sometimes disccusing it with whoever I am with. I will then grill the waiter/waitress with questions for about 1.5 minutes, then proceed to order with specific instructions on level of preparation. Once said steak arrives I will cut into it to test if it is done to my desires, if not, then I break out the tenderizer hammer and got to work on the waiter/waitress, though if I don't have a tenderizer with me, yes, I may grab a frying pan and use that........

 

[nickdakick]

Chooie I know good restaurants over here that will not serve you any steak if you order it well done because it would mean spoiling the meat.

 

[Frenchie]

1. Buy nice frech cut of meat from butcher the morning before you want to use it.
2. Create a marinade using the following: olive oil, Merlot, garlic, parsley, onion, liquid smoke, sea salt, pepper, cumin, rosemary, oregano, et al.
3. Vacuum-seal it (steak in marinade) and refrigerate.
4. Next day, cook over a charcoal grill using wood chips.

The meat will be very moist and tender....so much so that it is almost ready to fall off the bone (if there is one).

 

[cwand]

I buy the steak the day that I'm going to eat it and marinate it in Zesty Italian dressing for a couple of hours. I prepare it medium-rare over the grill. I prefer ribeyes. Never, I repeat, never, freeze your steak!