How do you make THE BEST STEAK in the universe and that other universe combined?

[Vic]

A good steak begins before you even fire up the grill. Buy Good Meat. I mean $10/lb. or more good meat. Ranch raised not this factory crap. Bad cooking may ruin good meat but no amount of good cooking can improve upon poor quality beef.
Personally, I prefer just a quick dry rub of salt, pepper, and garlic, a nice hot grill, flip only once, medium-rare goodness.
Remember, this ain't hamburger. Anything cooked more than medium is burnt.

 

[teriba]

1) Tenderloin only.

2) No salt, it removes juices from the steak.

3) Pepper or other spice to taste, I don't like much.

4) No more than medium-rare. I like mine rare with cold spots in it

 

[Muadib]

Take 2 cans or bottles of a nice pale ale, like Sam Adams, and let the meat sit in it overnight. It will melt in your mouth when you cook it.

 

[Beau]

Tenderloin Steak or Rib Eye.

2 bottles of your favorite pilsner beer (I prefer Squatters St. Provo's Girl)
8 TBSP A1 sauce
2 TBSP Mongolian Fire Oil
2 TBSP Cracked Black Pepper
2 TBSP Garlic Powder.

DO NOT USE SALT, IT WILL MAKE YOUR STEAK TOUGH.

Mix all the ingredients together and let the steaks marinate overnight. BBQ only.

 

[Nocturnal]

salt, pepper, and some garlic salt.

 

[BigJohnKC]

Anybody know a good recipe for a Guinness marinade? I've had it at a restaurant, but never tried it myself, just wondering if anyone knew....?

 

[Muadib]

<< Anybody know a good recipe for a Guinness marinade? I've had it at a restaurant, but never tried it myself, just wondering if anyone knew....? >>


Reader Recipes:
Filet Mignon au Brie

Submitted by: Ern Grover
ern@cyberwc.net

This is an original and favorite recipe for those camping trips where "roughing it" is a must. In my "other life," I fill in at seacoast gourmet restaurants when a chef is needed on a temporary basis. "Never make it a job!"

This is the same recipe I'll be using on my upcoming Gulf Hagas Hike ?Gulf H&auml;agen-Dazs," in Maine in July (possibly again over Columbus Day weekend). Click here to see the entire menu for the trip.
Serves 4 people.
Click here for easy-to-print recipe.

Ingredients:

4 Filets, 8 oz. each
4 mushrooms, sliced
2 slices bacon, cooked & quartered
Salt and pepper (not much)

SAUCE

½ cup butter
3 tablespoons flour
2 cups beef stock
½ cup marinade
½ cup Burgundy wine
16 whole mushrooms

TOPPING

8 tablespoons salsa
4 slices Brie
4 tablespoons pecan halves

MARINADE
Guinness ? Burgundy ? Brandy Marinade

1 can Guinness
½ liter Burgundy wine
½ liter unflavored Brandy
3 bay leaves
5 cloves
1 garlic clove, crush
1 red onion, chopped
½ liter soy sauce
¼ cup honey
¼ cup maple syrup
¼ cup olive oil
1 teaspoon crushed black peppercorns
3 tablespoons brown sugar
3 tablespoons tomato paste
2 tablespoons Worcestershire
1 teaspoon liquid smoke
2 teaspoons mustard
½ teaspoon allspice
¼ cup chopped scallions

 

[Electric Amish]

3 words...

Medium Well Done.

amish

 

[waggy]

hmm i just og to the local butcher and get some of the best cuts i can. (depends on how much i wanna spend and if the wife is with me heh)

i fire up the webber throw on some good woodchips.

season the steak with some McCormic steak season and throw them on.

i like mine med-rare yumm my wife likes them cooked all the way. blah i call it shoe leather heh

word of advice about 4 months ago i was looking for reicpes on the net. DONT GO TO WWW.MANBEEF.com
its nasty.