Posted on 07/20/2020 3:04:42 PM PDT by neverevergiveup
Sorry for the vanity post, but I have a day off tomorrow (first in awhile) and was thinking about grilling steaks. Would love to hear from FReepers about their favorites. Porterhouse? Filet? Sirloin/sirloin tips? Ribeye? Marinated? Rubbed?
Flat Iron delicious, and reasonably priced!!
Tri-Tip! Salt & pepper rub.
Are there any steaks that are affordable anymore?
LOL!
Rib eye. Marinated with Montreal seasoning. Heat grill to 800 degrees. Cook for 90 seconds on each side. Medium rare perfection.
Waygu ribeye
I am pleasantly surprised at how many people agree that properly marinated, grilled and cut against the grain flank steak is a real treat.
Other than that a nice Delmonico....almost burnt on the outside & warm pink on the inside.
I don’t have the zesty Italian, but In mine I also have Worcestershire, sliced onion, honey, hot peppers, and sliced ginger.
New York strip.
Tri Tip is also very good, I have found lately that steaks are not near as good as they used to be, they just don’t have the marbling they used to I wonder why!!{
Thank you. I thought I was the only one here who preferred a bit more cooked than medium rare. Something about the texture of medium rare I never liked.
I like the way you think but medium rare is way too done for my tastes. On my Napolean side IR burner 3 min a side. but other than that. My wife says throw it on the dash of your pickup in the sun for a few mins and it might be too done for you.
My first rule of cooking steaks is that “well done” is an oxymoron.
I just broiled a boneless ribeye in the oven last night. Fresh ground pepper, sea salt, and Worcestershire sauce were added just before broiling. Came out fine.
Boneless sirloin is fine, as well. And sirloin is usually a lot less expensive. However, our local [Phoenix] Fry’s had boneless ribeye for $8.99 and I couldn’t pass up the price. It has been as high as $18/lb.
I work for a French company and have spent quite a bit of time in Europe. On one trip, my boss and I arrived in Paris just before lunchtime. We were in time to attend a lunch meeting with compatriots.
I ordered my steak bien cuit. This is roughly equivalent to our medium rare, but far more heat than most French prefer. My boss ordered steak tartare. This is ground meat served essentially RAW.
Everyone else was eating and our orders had not been delivered to the table. My boss quipped that the delay was due to the “excessive” cooking of my steak. I countered that the problem in the kitchen was that they could not keep the cow standing still while they cut off his portion! :)
I would like to try a rare Waygu A5 ribeye, but will have to wait for a stimulus check to order one.
And a lot of black pepper.
I’m hungry now. Too bad I only have pig in the fridge to eat. I’m off to make some chops.
A man walks into a brothel...
Which is well known for its good looking ladies and good food.
He walks up to the desk and slams $1000 on the counter. “I’d like the toughest most over cooked steak you do and the ugliest girl you have for one hour. But she needs to tell me she has a headache and to do it myself”
The Madame looks at the cash on the counter then back to the man, “Sir, with that sort of money you could have the most delicious steak cooked to perfection along with the most stunning girl you’ve ever seen. And she’ll please you in ways you can’t imagine letting you do what ever you wish to her” The man looks the Madame straight in the eye and says, “sweetheart, I’m not horny I’m homesick”
Prime filet. 2” thick. Grill hot and flip only once. Sprinkle bacon bits on top after the flip. Medium (pink).
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