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Steak.
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I like mine Blacken and crispy.
When someone asks how I want any type of meat cooked I always tell them 'burnt.'
When someone asks how I want any type of meat cooked I always tell them 'burnt.'
Medium, marinated beforehand in four parts worcestershire, four parts whisky, one part liquid smoke.
Hmmmm now that's worth trying! What kind of whisky, is it more like Jack Daniels or Canadian club? How long do you marinate?
Blue whenever I cook for myself. I generally find that in restaurants they overcook it by a grade, so it is always slightly more well done than you wanted. Probably a sign that I don't go to good enough restaurants...
I forgot to mention my all-time favorite, Steak Tartare. For those who don't know, it's lightly ground raw London Broil with capers, raw egg, spicy french mustard, a bit of bread crumbs, lemon, worchestershire and a few other things. It's the best steak you'll ever eat.
For those of you who think it sounds nasty, go ahead and give it a try sometime. It's amazing.
For those of you who think it sounds nasty, go ahead and give it a try sometime. It's amazing.
I'm a well done kinda guy.
Admittedly a little pink does make it taste better, but I just can't get my brain around eating bloody meat.
Nasty.
I grew up on steak and potatoes (we always had a cow in the freezer
), but my wife can't stomach beef (literally makes her sick) so steak is now a rare treat at a restaurant rather than a staple of life.
Sad.
Admittedly a little pink does make it taste better, but I just can't get my brain around eating bloody meat.
Nasty.
I grew up on steak and potatoes (we always had a cow in the freezer
), but my wife can't stomach beef (literally makes her sick) so steak is now a rare treat at a restaurant rather than a staple of life.Sad.
Funny this thread should pop up. I just bought some nice rib-eyes and I was looking for a nice marinade for them. I think I'll try this one:
http://allrecipes.com/Recipe/Savory-Garlic-Marinated-Steaks/Detail.aspx
Anyway, I usually order mine medium well, but I'll try cooking it different with this marinade if you think I should.
P-Worm
http://allrecipes.com/Recipe/Savory-Garlic-Marinated-Steaks/Detail.aspx
Anyway, I usually order mine medium well, but I'll try cooking it different with this marinade if you think I should.
P-Worm
One of my kids had his first big date at a fancy restaurant, saw steak tartare on the menu, thought it sounded good and then got the surprise of his life.
I think how well things are cooked is regional. Around here, medium rare is rare in the middle and a little crispy on the outside and that is my choice.
Eating out is my chance to try food that I couldn't cook myself. I generally order the weirdest food on the menu, rather than steak. The last one was an additional-charge special for Kobe beef. That was indeed very special and there was no discussion of how it should be cooked. It came pretty rare and damned good.
I think how well things are cooked is regional. Around here, medium rare is rare in the middle and a little crispy on the outside and that is my choice.
Eating out is my chance to try food that I couldn't cook myself. I generally order the weirdest food on the menu, rather than steak. The last one was an additional-charge special for Kobe beef. That was indeed very special and there was no discussion of how it should be cooked. It came pretty rare and damned good.
Somewhere between medium and medium rare, usually. Although, I will say that if a steak is prepared properly, it don't much matter what temperature it is. A well done steak can still be as succulent and juicy as a medium rare steak.
I have found that I do not have the palate for a $75 steak over a $35 steak. I tried, I think, an A1 Kobe filet at Ruth's Chris once and couldn't tell the difference between that and their regular filet. It is good to know that now.
I have found that I do not have the palate for a $75 steak over a $35 steak. I tried, I think, an A1 Kobe filet at Ruth's Chris once and couldn't tell the difference between that and their regular filet. It is good to know that now.
I use Johnny Walker, Black Label or older. Last time I used Green Label as that's what I have at the moment. What I do is take a fork and poke some holes throughout, especially if it's a thicker steak, then let it sit in the marinade for about 15-20 minutes per side. I also give it a light dusting of Emeril's Essence right before it goes on the grill - coals, not gas.
On a side and somewhat tangential note, I was in Costa Rica last Christmas and passed on the chance to get a bottle of Blue Label for $120 from the duty-free shop. I'm still kicking myself.
Thanks for the info! I honestly wasn't thinking blends of that caliber, one of my closest friends has a grill and is also a scotch fan I think I'll call him up and offer to buy the steaks.
Dude. NO!
I just checked, the LCBO (Ontario's Liquour store) lists Johnnie Walker Blue Label at $240, $690 if you were looking at the King George V blend.
Depends on the steak. Fine steaks I eat rare. Others I'll eat medium. I'll occasionally grind my own burger meat so I can have medium rare burgers.
I like to keep it simple. One of my all-time favorites is pepper-crusted filet mignon with a pat of herbed butter on top. Simmer the pepper in oil for a few minutes to tame the heat, then rub the oily pepper on the filets and sear for about two minutes each side in a rippingly hot pan. Then into the oven for a couple more minutes to let it get to the temperature you want (I aim for about 120-125 degrees F for rare).
BTW, temperature is a much better method of determining "doneness" than any other, particularly for those who don't cook steaks on a very regular basis.
I also highly recommend using a thermometer when cooking any other meat as well. Chicken breasts get dry quickly above 160 degrees, while your thighs and legs should reach 170 degrees. Pork is best at about 150 even though the USDA recommends going a little higher. I got a nice probe thermometer that can go into the oven or BBQ that gives you a constant reading. It even has an alarm that goes off at the preset temperature.
I like to keep it simple. One of my all-time favorites is pepper-crusted filet mignon with a pat of herbed butter on top. Simmer the pepper in oil for a few minutes to tame the heat, then rub the oily pepper on the filets and sear for about two minutes each side in a rippingly hot pan. Then into the oven for a couple more minutes to let it get to the temperature you want (I aim for about 120-125 degrees F for rare).
BTW, temperature is a much better method of determining "doneness" than any other, particularly for those who don't cook steaks on a very regular basis.
I also highly recommend using a thermometer when cooking any other meat as well. Chicken breasts get dry quickly above 160 degrees, while your thighs and legs should reach 170 degrees. Pork is best at about 150 even though the USDA recommends going a little higher. I got a nice probe thermometer that can go into the oven or BBQ that gives you a constant reading. It even has an alarm that goes off at the preset temperature.
Medium for me. I'll go have a steak to celebrate once my new MacBook (ordered ten minutes ago) reaches me.