How do you have your steak.

How do you have your steak.

  • Burnt

    Votes: 1 1.0%

  • Well done

    Votes: 6 6.3%

  • Medium-well

    Votes: 10 10.4%

  • Medium

    Votes: 21 21.9%

  • Medium rare

    Votes: 45 46.9%

  • Rare

    Votes: 7 7.3%

  • Raw

    Votes: 1 1.0%

  • Still part of the cow

    Votes: 5 5.2%
  • Total voters
    96
I'm glad I just ate Mcdonalds, otherwise I'd be starving.

I go rare/bloody. :)

My dad can cook the best steak though. Honestly..

24p with a zoom lens.

Robbie
 
Tri-Tip... It's the absolute best. I had actually forgotten all about Tri-Tip since I left San Francisco, but now I have a damn good reason to go back...
 
We should repeat this poll on a less manly forum (one for knitting or needlepoint or something) and see what comes back....
 
Porterhouse is the way to go...you get the best of both worlds, a Strip steak on one side of the bone, Filet on the other.

BEST steak EVER... "Queue De Chevel" in Montreal. They can dry-age beef longer than in the states. If you're ever up there...DON'T miss it.

http://www.queuedecheval.com/


...and one of the most creative web sites too!
 
I'm a huge Travel Channel junkie, and lately I find myself starting to get hooked on Anthony Bourdain's No Reservations. Last week I tivo'd his show in Manhatten, and one of his stops was Keen's Steakhouse. The place has been around for at least 100 years, and I was kind of grooving on just the atmosphere of the place. Then they brought out the meat! We are talking about what had to be almost 4" thick cuts here, Tony had steak and his friend had Mutton. That is now on my list of places to go before I die.
 
What's up with you all and the rare?? Got to have at least a consistent temperature for me. I think I may need a steak for lunch... Go out and do some grilling today... Maybe even take a minute and clean up the grill. Too many fatty hamburgers have made for some nasty bits of fat that like to add a little extra char I've not been digging...
 
Captain Pierce said:
My wife, however, goes for completely, 100%, well done, cook it until it's cardboard... :D
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Same here, more or less. I cringe. My wife also uses steak sauce. Blasphemy. The meat should taste good on it's own, otherwise, it's not worth eating. Apply Montreal steak seasoning, four minutes a side on the grill, boom, done.

I don't care if it's 9 AM. This is a damn good poll and I want some steak.

PS-Saw that No Reservations, I want to go to Keens as well.
 
Medium Rare Ribeye or Filet Mignon! No offense, but no hamburger here, nobody ever got e-coli form eating steak. I love steak.
 
Montreal Steak Seasoning eh? Will have to try that. Have been using Daddy Hinkel's. Comes in a pack with some liquid marinade I use for chicken and then I keep the dry stuff around for steak and hamburgers. Just salt and pepper is good too, but I like a little garlic and whatever else is going on in the Daddy Hinkel's.

Saw some show on Food Network the other day and the host was making a dry rub with sugar and cinammon and cumin and crushed red peppers among other things. Then she packed the steaks up for 3 days in the fridge (tv magic of course) and it got all crusty on there. Then she just grilled them up like normal. May have to track that down and give it a try sometime. Not sure how waiting for 3 days is going to go though...
 
Sparks Steak House, The Prime Rib, and Flemmings are my favorite steakhouses. We don't eat at chain places too often (barring sparks-I don't think that is a chain) but they all have very good cuts.

Ruth's Cris is also very good. And suprisingly Original Steak House has a pretty good Filet too.
 
Funny you bring up hamburgers Michael - the wife make them occasionally and just grab the 80/20 "hamburger" meat in the prepackaged thing at the store. So yesterday my wife goes to the butcher to just get a little bit as we only wanted to make 2 hamburgers, and mistakenly got straight up ground chuck. Holy crap its like 30x better than normal hamburger meat. All fatty and tender and seems to hold together better. Never going back to regular hamburger meat.
 
Medium rare. Used to always get filets (and by "always" I mean "twice a year"), but last time out I ordered a ribeye and loved it, too.
 
Back before my friend moved off to New York, we used to get together on Monday Nights, grill up a couple of 2 Lb London Broils, 1 Lb Spudzillas, and grab a bottle of Bourbon. Then we'd kick back and watch Monday Night Nitro. Damn those were the good old days!

PS- No seasonings on my meat, just the raw flavor of lightly charred flesh... body temp.
 
Jeff Anderson said:
What's up with you all and the rare??
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I believe in the fullest range of flavors, and that's a nice sear and browning on the outside, and pink/red with juice on the in.

That makes the perfect steak a medium rare cook. Get it to nice and warm inside withouth being hot, but certainly not cool or cold.
 
Jeff Anderson said:
Montreal Steak Seasoning eh? Will have to try that.
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Yeah, just speaking generally with that term. The kind I have right now (ha ha, just pulled it out of the spice rack to check) is McCormick's Grill Mates, Spicy Montreal Steak. Basically salt, pepper, garlic and various other spices.
 
Hmmm will have to pick some up and try it - Didnt know Montreal got to be credited with its own blend of spices... Thanks.
 
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