I just grilled the best MOTHER^&**& steak ever....

[Randolphkeys]

Yet you put less seasoning on it and what is the common cooking tactic in this thread? Buy cheap meat and put a bunch of seasoning on it and cook it this special way.

If you want fatty meat for flavor get prime rib.

Rand, do you buy your steaks at Costco? I wouldn't dare buy it anywhere else in the city and since we are talking about food, have you ever had Busters cheese stakes in the north shore?

I got a butcher on Clement Street in San Francisco, where many restaurants in San Francisco get deals on meat. Nothing wrong with Costco, but I go where the big dogs go.

Hard to believe I didn't eat red meat three years ago... what the hell was I thinking?

EDIT: I have no idea what you are talking about with this Buster's cheese stakes business.

 

[PIP]

Yea, Keys, ever have any cheese stakes in the north shore ?

 

[SixPACK]

1. Guinness
2. garlic clove
3. soy sauce
4. chopped Vidalia onion
5. Worcestershire sauce
6. dijon mustard
7. parsely
8. salt & pepper

amazing, my dad does that marinade and tastes great. A lot of shit though, so if you don't have it laying around your kitchen, can add up, but if you like it, its worth it.

 

[Sock]

Its not the best if its frozen

 

[Kouki]

Well the problem is (ok it isn't really a problem) that from my experience people use steak sauce the same way they do ketchup in that they dip every little piece of steak into it and it completely overpowers the flavor of the meat. If you have some bad meat that's fine. Also, I just like your last sentence, "Bobby Flay did WHAT?!?!".

Haha...well "technically" it wasn't Bobby Flay, but it was cooked at his restaurant, so I'm sure he had a hand in designing the dish

Yet you put less seasoning on it and what is the common cooking tactic in this thread? Buy cheap meat and put a bunch of seasoning on it and cook it this special way.

If you want fatty meat for flavor get prime rib.

Rand, do you buy your steaks at Costco? I wouldn't dare buy it anywhere else in the city and since we are talking about food, have you ever had Busters cheese stakes in the north shore?

I'm all for prime rib and I only go for salt, pepper, and garlic powder on my ribeye...but when I eat filet I dress it up...my favorite way to do it is to bacon-wrap it, salt/pepper liberally, sear it on each side, broil on each side, then top with boursin cheese. Very very very good steak, but not necessarily because of the meat itself. Probably the best way to impress a girl though, haha.

Speaking of red meat indulgences, I want to make some beef wellington...anyone ever attempted that?

 

[gourimoko]

Wow you couldn't be any farther from the truth about filets my man.

All I eat are filets, ya your boi cali is a prime time player, and I never ever use any sauce with filets. You buy filets for the taste and tenderness, thats what makes it a better steak and thats why it costs more.

If you have to put sauce on your steak than you got some shitty meat. End of story. Its like a bitch putting on makeup when she has massive zits. Now if you want to sauté onions and canned mushrooms on your low class meat I can get down with that.

All you need is some garlic salt, 7 min side on medium'ish temp and your done.

Also, this crap about a upside down bowl and foil wrap...blah blah blah. Are you cooking a steak or making a fucking space ship???

It takes 3-5 minutes to take the meat off the cooking device and to put the sides on your plate. Build a foil wrap fort, gotta be joking.

Pip, eat shit. :thumbdown and I suck at grammar.

Uhh... don't really know what to say, bro.. LOL.. What I will say is that it is common knowledge that the filet simply isn't bursting with beefy flavor especially weighed against all the cuts of beef. I don't think one can argue that point. Think about it, taking a bite of a filet versus a bite of flank, which one tastes more like beef? Which one brings more beef flavor? Filet is simply extremely tender and moist, and rare (hence its price). Its absolutely delicious when cooked properly, but it's simply not the most flavorful cut -- just hands down.

That's why I suggest always saucing your filets with something, a robust jus with butter, a demi-glace, something, anything that will bring a slightly contrasting yet complementing flavor to the steak. Particularly sauces that have richness and body to them, rather than just a thin jus. Eating a filet straight up, with nothing, I think is a waste. You spent ~$15-17/lb and didn't bother to spend 5 minutes on a sauce?

And btw, filet is one of the fattiest cuts of beef - it has higher fat % by weight than the ribeye, sirloin, flank, or strip, especially prime (which is why its so tender and moist). Remember, the fat that you eat is in the marbling.. And who the hell has the time (or money) to cook prime rib as a substitute for a steak? :chuckles:

 

[Cactus Jack]

OK Guys..Here goes. I'm a lurking addict. My first post and It's about steaks. Go figure.

First I love rib eye steak, but because of my age I find gumming filets easier. When I grill rib eyes I actually use Kingsford Mesquite impregnated charcoal. I take a small handfull of mesquite chips, soak them for about an hour and when the coals are just right add them to the fire and grill on. No sauce, just a little salt and butter when done. Being in Arizona, one developes the mesquite taste syndrome.

When I grill filets, I just grill, bring in, add salt and let rest. On most occaisions I will make a Balsamic Vinegar reduction. Reduce the Balsamiic 2/3rds and add small butter pads until the sauce smooths out.

Just my two cents.

Now back to my lurking.

 

[kosis]

Does anyone on this planet get his/her steak well done other than me? I find this notion of ruining a steak by fully cooking it rather fascinating. The main reason I eat it this way and always have growing up is because it's required within a halal diet... absolutely no blood, and I can't really imagine eating it any other way... habit I guess.

I've heard that cooks spit on well done steaks in restaurants because ordering it this way is insulting to some, among other craziness. It really is an intriguing culture. So even though this may be blasphemous to some... what is the best cut of steak if the plan is cooking it well? Don't mean to offend the blood drinkers.

 

[gourimoko]

Does anyone on this planet get his/her steak well done other than me? I find this notion of ruining a steak by fully cooking it rather fascinating. The main reason I eat it this way and always have growing up is because it's required within a halal diet... absolutely no blood, and I can't really imagine eating it any other way... habit I guess.

I've heard that cooks spit on well done steaks in restaurants because ordering it this way is insulting to some, among other craziness. It really is an intriguing culture. So even though this may be blasphemous to some... what is the best cut of steak if the plan is cooking it well? Don't mean to offend the blood drinkers.

:chuckles:

Well.. To preface, I eat my steak medium rare. There is no blood in a medium rare steak. None.

If there is any blood, even a hint, the steak is VERY rare. The juices flowing from a steak that's medium rare are deeply colored just as they with a juicy medium well steak. These juices are next to absent in a well done steak; they've typically cooked off from the outer exterior and what's left just keeps the steak barely moist....

If I had to recommend a steak to eat well done, it'd have to be a New York Strip steak.. It's a flavorful cut, it's not really expensive, and it's firm enough (without being tough) to be cut rather thin (about 1.25" max) allowing you to cook it quickly and without overcooking the outside to get the inside to the necessary doneness. It's just a very versatile steak that works well with sauces and marinades to help tenderize a steak that's preparing to be cooked to death.. :chuckles:

But on another note.. I'd seriously recommend you just try a medium-rare ribeye... Get one from a good steak house, (hyde park rarely disappoints), and just cut it open and look at it.. It's not bleeding.. Give it a taste. Cut it against the grain in a small piece, and dip it in its own delicious juices.... Savor it... Love it.

Let me know if you change your mind...

p.s.
I grew up being disgusted by the idea of a "medium-rare" steak. I used to say the same thing you did: "shits bloody, mofos are foul.." When I was 19, I was drunk as fuck and a friend of mine was like "dude, you hungry, I got a free fucking steak cuz my order took so long.." Of course I initially refused because knowing the guy I knew he ate his shit medium-rare.. Suffice it to say, I was so wasted I ate the fuckin steak.. One of the best meals I've ever had.. Will never go back to eating well done steak. It's almost as vile to me now as medium-rare was then.. Like sawdust.

 

[bob2the2nd]

Uhh... don't really know what to say, bro.. LOL.. What I will say is that it is common knowledge that the filet simply isn't bursting with beefy flavor especially weighed against all the cuts of beef. I don't think one can argue that point. Think about it, taking a bite of a filet versus a bite of flank, which one tastes more like beef? Which one brings more beef flavor? Filet is simply extremely tender and moist, and rare (hence its price). Its absolutely delicious when cooked properly, but it's simply not the most flavorful cut -- just hands down.

That's why I suggest always saucing your filets with something, a robust jus with butter, a demi-glace, something, anything that will bring a slightly contrasting yet complementing flavor to the steak. Particularly sauces that have richness and body to them, rather than just a thin jus. Eating a filet straight up, with nothing, I think is a waste. You spent ~$15-17/lb and didn't bother to spend 5 minutes on a sauce?

And btw, filet is one of the fattiest cuts of beef - it has higher fat % by weight than the ribeye, sirloin, flank, or strip, especially prime (which is why its so tender and moist). Remember, the fat that you eat is in the marbling.. And who the hell has the time (or money) to cook prime rib as a substitute for a steak? :chuckles:

first lets get this straight filet (tenderloin) DOESNT have a lot of taste because it DOESNT have a lot of fat. Fat gives beef its taste (well the marbleized fat). it along with sirloin are the two absolutely leanest cuts of meat you can get. The reason people like those two cuts of meat though are because they are more tender than anything else (note tenderness has nothing to do with the amount of fat rather than the amount of time the animal uses the muscle). that said there really is no wrong way to cook a steak (other than over cooking it) if you want to marinate it and put on a lot of sauce great, if you just want to put some light pepper on it and go with it great. I happen to like to do both, it just depends on how i feel and I cook some sort of steak probably twice a week.. hell even after we had just got our 30 inches of snow here in DC I was out grilling that night That said I prefer medium steaks, and most people i cook for (girls) like medium well, hence the question early about how to make it more well done.

that said gourimoko im not sure where you are spending 15-17 dollars a pound on filet (other than at a restaurant) but damn are you getting screwed over. I think at BJs im getting a full tenderloin for something like $6.50 a pound and can get precut filets for like 8-9 dollars a pound. Though what I generally get is sirloin at 4 dollars a pound.

 

[bob2the2nd]

Does anyone on this planet get his/her steak well done other than me? I find this notion of ruining a steak by fully cooking it rather fascinating. The main reason I eat it this way and always have growing up is because it's required within a halal diet... absolutely no blood, and I can't really imagine eating it any other way... habit I guess.

I've heard that cooks spit on well done steaks in restaurants because ordering it this way is insulting to some, among other craziness. It really is an intriguing culture. So even though this may be blasphemous to some... what is the best cut of steak if the plan is cooking it well? Don't mean to offend the blood drinkers.

if you are cooking it well done you need to go with something that is more tender because the longer you cook it the more the muscles tense up and making it less tender, meaning I would go with sirloin (but thats my preference anyway).

however more than the cut of meat is about how you prepare it. if you know you are going to be cooking it well done, marinate it. There are plenty of marinade recipes in this thread along with other similar threads that all probably taste fantastic. the reason people typically dont like well done steak is because generally speaking a well done steak ends up dry, and thats the worst thing that can happen. as long as you keep the steak moist (slowly cooking it, marinating it, etc) you should be fine. hell even as much as putting on a little bit of butter on top of the steak each time you flip it should be enough.

 

[cavincali]

I got a butcher on Clement Street in San Francisco, where many restaurants in San Francisco get deals on meat. Nothing wrong with Costco, but I go where the big dogs go.

Hard to believe I didn't eat red meat three years ago... what the hell was I thinking?

EDIT: I have no idea what you are talking about with this Buster's cheese stakes business.

North Beach. :chuckles: Same thing. Its a phili cheese steak joint. Whatever old man.

 

[Kouki]

You guys know it isn't BLOOD in those steaks....right?

 

[gourimoko]

first lets get this straight filet (tenderloin) DOESNT have a lot of taste because it DOESNT have a lot of fat. Fat gives beef its taste (well the marbleized fat). it along with sirloin are the two absolutely leanest cuts of meat you can get.

I really don't know where you guys are getting your information, but it's just not accurate.

By weight (cooked, roughly 10-12 oz steaks):

1) Sirloin, 267g portion = 81g protein, 16.6g fat (6.22%)
2) Flank, 320g portion = 90g protein, 26.6g fat (8.31%)
3) Ribeye, 276g portion = 80g protein, 25g fat (9.06%)
4) Tenderloin, 251g portion = 70g protein, 30g fat (11.95%)

source: http://caloriecount.about.com

You can also cross-reference at http://nutritiondata.com

The reason people like those two cuts of meat though are because they are more tender than anything else (note tenderness has nothing to do with
the amount of fat rather than the amount of time the animal uses the muscle).

Well yes, of course, but the least used muscles are often very well marbled with fatty goodness.. Like the tenderloin.

that said there really is no wrong way to cook a steak (other than over cooking it) if you want to marinate it and put on a lot of sauce great, if you just want to put some light pepper on it and go with it great. I happen to like to do both, it just depends on how i feel and I cook some sort of steak probably twice a week.. hell even after we had just got our 30 inches of snow here in DC I was out grilling that night That said I prefer medium steaks, and most people i cook for (girls) like medium well, hence the question early about how to make it more well done.

To each his own brother.. You like it I love it.. Medium is about as far as I'll go into the doneness spectrum.. Any more 'done' and it's overcooked as far as I'm concerned.

that said gourimoko im not sure where you are spending 15-17 dollars a pound on filet (other than at a restaurant) but damn are you getting screwed over. I think at BJs im getting a full tenderloin for something like $6.50 a pound and can get precut filets for like 8-9 dollars a pound. Though what I generally get is sirloin at 4 dollars a pound.

WHAT?!?!??

Dude.. Bro.. right now at Giant Eagle it's fucking $14.99 on sale.. ON SALE!

Filet Mignon
USDA Choice Certified Angus Beef 14.99 lb. Whole Tenderloin - $13.99 lb. 06/23/2010

I'm thinking when you're referring to filet and tenderloin interchangeably you're not concerned with getting the meat from the small end of the loin..

But on some G.. I'm going up to mofo BJs tomorrow... lmao! If it's up there at that price then good lookin out..

 

[InBoobieWeTrust]

I really don't know where you guys are getting your information, but it's just not accurate.

By weight (cooked, roughly 10-12 oz steaks):

1) Sirloin, 267g portion = 81g protein, 16.6g fat (6.22%)
2) Flank, 320g portion = 90g protein, 26.6g fat (8.31%)
3) Ribeye, 276g portion = 80g protein, 25g fat (9.06%)
4) Tenderloin, 251g portion = 70g protein, 30g fat (11.95%)

source: http://caloriecount.about.com

You can also cross-reference at http://nutritiondata.com



Well yes, of course, but the least used muscles are often very well marbled with fatty goodness.. Like the tenderloin.



To each his own brother.. You like it I love it.. Medium is about as far as I'll go into the doneness spectrum.. Any more 'done' and it's overcooked as far as I'm concerned.



WHAT?!?!??

Dude.. Bro.. right now at Giant Eagle it's fucking $14.99 on sale.. ON SALE!



I'm thinking when you're referring to filet and tenderloin interchangeably you're not concerned with getting the meat from the small end of the loin..

But on some G.. I'm going up to mofo BJs tomorrow... lmao! If it's up there at that price then good lookin out..

BJ's is also in the business of giving better discounts and selling much bigger quantities(like Sam's Club...the wholesale buisness). Plus, Giant Eagle is just ridiculously overpriced.