Steak!

  • Thread starter Thread starter Der Alta
  • 46 comments
  • 1,354 views

How do you like your Steak?

  • Rare

    Votes: 5 11.1%

  • Medium rare

    Votes: 15 33.3%

  • Medium

    Votes: 5 11.1%

  • Medium well

    Votes: 13 28.9%

  • Well done

    Votes: 4 8.9%

  • Pittsburgh

    Votes: 3 6.7%
  • Total voters
    45
  • Poll closed .
Der Alta

Der Alta

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DerAlta
Basically, if it had a parent, I'll eat it. Seeing as how most everybody has proclaimed it Grilling season, I figured it was time to ask how you like your steak done.

As a follow up question, what might you use for a marinade?

My favorite is 8 oz corona, 4 oz Italian dressing, a bit of Tekiyaki sauce and a splash of balsamic vinegar. Let it soak for a hour or so, then spoon the mixture over the steak while it's on the grill.

AO
 
Depends on who's grilling. I like it warm all the way through, but still red in the center. I don't usually marinate it, but I do use a dry rub like Stubbs barbecue seasoning. That reminds me, I need to get gas for the grill (charcoal is better but time does not permit, in my case).

You need to drink better beer.
 
I like it well cooked, but still just juicy and tender enough. Would that be medium well?

And i usually just have it with Barbeque sauce if it's Barbequed, or onions if it's made in a pan or something or other.
 
I usually don't drink beer, but have found this one (Sea Dog Brewery) that seems to produce a good quality beer.

Corona is my wife's favorite for the summer.

To marinate a steak, I like to use a lighter beer as it only adds a slight flavor to the meat. If I were to use a darker beer, it would over power the flavor of the meat.

Rubs are an excellent way to go.

GC, that would lean towards medium. As you approach well done, the juices of the meat decrease.

AO
 
I like it medium well. As far as I know thats just pink in the center, but not dry. I think the cooking develops the flavor. When it's raw it doesn't taste as good to me. I used to like it rare but one day I didn't anymore.
 
I'm a medium to medium-well kinda steak eater. I rarely will marinate steak. I'll season it with alpine touch, or different salts and peppers, and just BBQ with my LP BBQ'er. If I'm really feeling zesty, I like to sautae' mushrooms to put on the steaks when they come off the grill.
 
Pittsburg, is burnt on the outside, bloody on the inside. Also known as "black and blue".

AO
 
That is pretty nasty. I certainly don't want my steak bloody. I thought you could get sick from undercooked beef, or is that chicken or pork?
 
I voted for Rare, because I actually like it VERY rare. But then when I read the thread I found out that Pittsburgh is probably the better bet, so I changed my vote.

I don't marinade steak, and rarely eat it with any kind of sauce. Maybe just some garlic butter. I just like the taste and texture of the meat on its own.

If I'm in a restaurant, I will usually get a side order of pepper sauce to dip my chips in though.
 
Originally posted by Raptor65
That is pretty nasty. I certainly don't want my steak bloody. I thought you could get sick from undercooked beef, or is that chicken or pork?
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You can pretty much (in theory) get sick from any kind of undercooked meat.

However, I definitely prefer my steak on the rare side. Not so bloody that all of the juice it sits in turns red, but just enough to give it flavor.
 
Medium Rare Porter House topped with sauteed shrooms and onions. With some A1 steak sauce. A baked patatoe, and some baby carrots. Now thats a meal.
 
Medium Rear and as for as the marinade I use Sesame oil,freash ginger,soy and tekiyaki and white wine vinger.

(dang now I'm hungry)
 
Perhaps we could braoden the topic to include what your favorite cut is. It's an area I don't know much about but wish I did. We usually eat London Broil because it's affordable. I also like Tri-tip, but that's pretty low brow.
 
Medium Rare for me.

Alex, you should try rubbing a papaya over your steaks and let them sit for about an hour or so. Papaya's contain an enzyme that helps break down the tissues in the meat making it more tender.
Tenderizing is a common misconception of marinating. Marinating meats does not make the meat any more tender, it actually makes the meats tougher due to the acids that marinates can contain. Acids will actually cook protiens by themselvs which make protien strands shorter and tougher.

I rarely marinate any of my steaks. I just add plain old kosher salt and fresh ground pepper. But add your seasonings, especially pepper at the end, because pepper will burn while on the grill.
 
Originally posted by milefile
"What you mean he don't eat no meat?! That's okay, I make lamb."
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noway.gif
 
Originally posted by BlazinXtreme
Medium Rare Porter House topped with sauteed shrooms and onions. With some A1 steak sauce. A baked patatoe, and some baby carrots. Now thats a meal.
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absolutely hit the nail on the head...Blazin', fire up the grill and i'll bring the budweiser...
 

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