renovation

if you go out to a nice restaurant and were to order a steak dinner. what would you be ordering for your meal.
for myself 9 out of 10 timesi be ordering a New York strip medium well. and if its a really good cut of steak i don't need to kill it with A-1 steak sauce.

i don't call Pondrosa or bonanza steak house as anything but fast food steak houses.

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DarkFury

PORTERHOUSE!!!!

After that, you can pass me all kinds of steaks... T-Bone, Ribeye, Filet Mignon, NY Strip, Prime Rib... I'll eat them all (just not all at one sitting. )

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Markel

I might not have felt that way before July 4th, but that's when I grilled up some inch-thick porterhouse steaks that were absolutely tops. I'm thinking of picking some up to cook tomorrow when we're having some friends over.

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uncledaddy

A fat juicy Ribeye. Perfectly marbled. Doesn't even need to be seasoned. MMMM! Now I gotta go pick some up.


That's ok, I will.

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Nija

I'm not really a big steak eater, but I've liked the ribeye cut the best.

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VTGreg

Ribeye is my steak of choice. If you can get your hands on a cowboy ribeye, even better. Porterhouse is a close second but I'm not going to pass up a strip or filet either. Medium, maybe medium rare regardless of the cut.

I'm also a big fan of hangar and skirt steak if done right. Lots of flavor but can be tough if they aren't done right.

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uncledaddy

Totally agree, VT, that bone gives that extra flavor. Why I believe no seasoning needed. Love the skirts also.

And anyone who is a fan of a New York or Filet Mignon has to adore the Porterhouse. You get a two fer. It's my second favorite.

renovation

i sure miss the Airport Inn Restaurant. they would offer a 2 inch thick 28 oz NEW YORK strip steak that was to die for. along with a salad ,baked stuffed potato , bread sticks. the price got so high you would only go there on very special occasions. and they specialized in corp events. but it was a sure bet you bring home a doggie box for tomorrows lunch or dinner. sure miss the place it closed down last year

SKinAZ

Ribeye, hands down! Yum!

ray

Filet.

Jcranmer

Ribeye, almost every time I get one out. Now at home, I am really in to grilling a flat iron steak these days.

Rare to medium rare at most. There is no sense messing up a good cut of beef (or most other things really) by cooking them to death. If you're a carnivore, act like it.

Thesifer

I personally won't eat a steak outside of Oklahoma unless someone else is buying. But I like all types/cuts. I eat a lot of Filets and New York strips.

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lindysd

prime rib!

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ArkiStan

After a month, Amazon finally get their cast iron pans back in stock and the 12" cast iron skillet I ordered was finally delivered a couple days ago.


Can't wait to fire up the oven tomorrow. Gonna try cooking a nice ribeye steak.

attgig

My fav steakhouse, I'll get either a filet or a ribeye with extra butter, cooked rare.

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Airencracken

http://www.gotapex.com/off-topic/642...-of-steak.html (Best cut of Steak?)

For reference.

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ShawnLee

Off the top of my head, rib eye or porterhouse. But man... That can change whenever because I don't really have a FAVORITE. It's steak?

Grill it to medium-rare and give it to me, I'll be happy.

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zenbooty

I like Hangar, shell and skirt steaks. Maybe because I like eating French and those are popular steak frites and steak au poivre cuts.

Once in a blue moon when I'm splurging I'll go to a real steakhouse and get a prime rib.

At home in my apartment, I don't have a grill, and can't imagine cooking a good traditional cut of steak in the fying pan. But I'll fry up some boneless sirloin filets or other thinly sliced cut for chicken fried steaks sometimes.

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johnnymk

I will eat fish over steak any day of the week.

cheapie

what's the advantage of cooking a steak in one of those? and don't you have to season it first?

we've got an old one that we use for this or that, mostly when we're camping. never used it for steak though.

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attgig

If you don't have a grill, cast Iron is the way to go. Cast Iron can get hotter than any other pan, and will stay hotter than any other pan.

So, for a steak, when you're cooking it medium or around there, you want the outside nicely crusted, while the inside remains pink.

Watch Good Eats "steak your claim" for more details. (love that show). He gets the pan 500+ degrees before putting the steak on the pan. puts the steak on the pan for 30 seconds on each side, and finishes off in the oven for about 4 minutes. you get a great crust and beautiful medium meat inside.

If you do have a grill, jack the grill up as hot as you can. Put the steak on about 4 min each side, and you're done. If you want the pretty lines, rotate the steak about 90 degrees after 2 minutes, and you'll get criss-crosses.

Airencracken

Also use charcoal not propane. Propane release water when it burns. That makes it harder to sear the steak. Plus charcoal wins on the flavor side hands down.

DarkFury

Weirdo.

brainsmile

cooked up about 10 ribeye steaks yesterday.... mmmmm good

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uncledaddy

Steak is always a topic that can be rediscussed.

uncledaddy

You should season cast iron first, but now you can pruchase cast iron preseasoned.

uncledaddy

Amen to that!

kimchicowboy

i agree with the cowboy ribeye. the best i ever had was a cowboy ribeye cooked medium-rare from ruths chris.

and then give me a porterhouse if the above i unavailable.

me so hungee.

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attgig

the worst thing about bone in steaks at a nice restaurant is resisting the urge to grab it with my hands and start gnawing on the bone. darn manners...

DarkFury

Screw manners... I'm goin' for broke on the meat around the bone if I've spent my money to eat a good restarant steak.


Just bring me some more napkins... thanks.