Describe your favorite steak?

Question

the cut and weight, how it is cooked, and the seasoning.

I like a 14-16oz porterhouse medium rare, well seared, and seasoned with garlic butter and fresh ground black peppercorn, but I am looking for something new to try.

Answer 1

300g fillet, grilled medium rare>must melt in your mouth, garlic and pepper seasoning, munkyglad sauce and mash with veggies

Answer 2

rib eye

thick cut

marinated in Worcestershire Sauce

grilled lightly so it is rare almost raw

Answer 3

Funniest thing I heard when someone was asked how they liked their steak cooked..... "whip it's horns off, wipe it's **** and stick it in a butty".

Answer 4

10-12oz Filet seared and served rare or medium rare, seasoned with salt and pepper only, finished with butter, and smothered with sauteed mushrooms and onions and garlic...

geesh!  that sounds really good right now!  :)

Answer 5

16 ounce - 20 ounce prime rib medium, crusted and then seared, seasoned with anything, served with au jous dip on the side.

Answer 6

T-Bone (or Porterhouse) marinated in worcestershire, liquid smoke and Montreal steak seasoning for at least an hour, grilled, served medium rare, and served with roasted poblano peppers and A-1 steak sauce.

Answer 7

This one;

1 pound ground beef

1 egg

3 tablespoons crushed buttery round cracker crumbs

2 tablespoons finely chopped onion

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon poultry seasoning

2 (4 ounce) cans sliced mushrooms with juice

3 tablespoons butter

3 tablespoons all-purpose flour

3 cups milk

3 cubes beef bouillon

In a medium bowl, mix together the ground beef, egg, cracker crumbs, onion, salt, pepper and poultry seasoning using your hands. Shape into 6 patties about 1 inch thick.

Fry the patties in a large skillet over medium-high heat for 3 to 4 minutes per side, or until browned. Drain off grease, and remove patties to a platter; keep warm.

Melt the butter in the same skillet, and add the mushrooms. Cook and stir for about 2 minutes. Sprinkle the flour over, and mix in until blended. Stir in the milk and beef bouillon. Cook and stir over medium heat until smooth and starting to thicken. Return the patties to the gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally.

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Answer 8

  I prefer a Rib eye cut to 1 and one half inches.  I wash the steak and pat it dry, then sprinkle salt and pepper on both sides.  I then mix smoked paprika, cumin, coriander, and cayenne and rub it on one side of the steak.  Then I sear it on the rub side first, which creates a crust.  I flip it over and sear the other side and then finish it on the grill cooking to medium rare.

Answer 9

Rump, cut at least an inch and a half thick, then you cut the steak into three, (3 of us, too much meat is not good)  take off 90% of fat.  Let sit to room temp, with fresh crushed garlic on top, just before searing into a hot pan (little butter, oil) sea salt and fresh ground pepper.   Cook to liking, rest.  Serve with simple salad of mescalin, red onion, real tomatoes, cucumber and those char grilled bell peppers you get in a jar.  Next to seak, a huge spoon of horseradish cream/relish and a dollop of your favourite mustard.

Answer 10

Okay.. try this...

1. half onion... 4 cloves garlic...salt + pepper + olive oil

2. heat till onions+ garlic is almost crunchy

3. add steak (whichever cut)

4. cook slowly 20 minutes - keep adding water after it has all steamed

5.add can of kidney beans 2 minutes before steak is done.

6. Allow to rest for 10 minutes

7. Yummmmie