How do you Take your Steak? - The Munchie Mansion - International Cannagraphic Magazine Forums

steppinRazor · 01-30-2010, 05:22 AM

I'm a fiend for food cooked onna Grill and to me it doesnt get any better than a fat juicy slab of beef simmering on the rack..

I'm more of a medium-rare type a guy, with all the fixin's, sauteed mushrooms, yellow onion, and garlic,
baked potato on the side (im talking real baked potato ) butter, shredded cheese, bacon, sour cream, chive.. and of course salt(sea) and course pepper (usually baked into the skin)
maybe some grilled shrimp on the side and cant forget the caesar salad..

Tonight i aimed for a straight up rare ribeye just over an inch thick seared about 4-5 minutes total.
looked kinda like this beast maybe a little more bloodied up

wasnt bad at all but i think next time i may add a few more minutes to get it lookin a bit more like that pic, if not just a tad over that.

Whats up IC?? Any Grill Chefs in the house?? tips? secrets? pics?

Clackamas Coot · 01-30-2010, 05:24 AM

Rare - bordering on 'raw' is my preferred method of cooking if the meat is a premium quality cut of beef.

My opinion is that the better quality (i.e. Kobe beef) then less cooking is the preferred method.

YMMV

CC

ArcticBlast · 01-30-2010, 05:25 AM

i've never had a rare steak, explain to me why you'd order it! and i'm seriously asking, i'm not a vegetarian or anything lol, i'm just afraid of eating raw meat

ArcticBlast

Presto_D · 01-30-2010, 05:39 AM

Now that looks tasty!
I do a lot of shopping at Costco, and a lot of their meat rivals what we used to pick up at our favorite butchers.
I got hooked on their filet mignon! Yum!
Now I've never had it from anywhere else but Costco, but you can cut it with a fork, it's so tender. Even when I accidentally cook it way past medium.

I like it in a pan, rather than on a grill. These cuts are very thick, and I don't quite like it blue in the middle. Yet. I'm developing a better appreciation all the time.

So, in a pan, with lots of olive oil, since that's a very lean cut of meat. I also like Costco's Montreal steak seasoning, and their smoky paprika.

Sometimes that's almost overkill on the filet mignon though, it's real good with just the olive oil to keep it from sticking in the pan.

I suspect that to some I may have just spoken a lot of sacrilege about such a fine cut of meat. A pan! Flavors other than bacon! O.O

GreenThumbBumb · 01-30-2010, 05:49 AM

Quote:

Originally Posted by ArcticBlast

i've never had a rare steak, explain to me why you'd order it! and i'm seriously asking, i'm not a vegetarian or anything lol, i'm just afraid of eating raw meat

ArcticBlast

Cooking it changes some of the flavor, no harm in eating rare steak, the harmful stuff is only on the surface of the meat so it takin care of when its heated, ground beef is another story since its all mixed up it should be cooked all the way through but ive always had mine rare.

Like mentioned above, the better the steak the less you cook it. Cheaper steaks tend to be tougher when rare than the quality ones.

SoloGro57 · 01-30-2010, 06:06 AM

I like mine with fresh crushed garlic, lots of pepper, and just a pinch of salt, grilled to the medium side of medium rare. Ribeye is my favorite cut, but I will settle for just about anything else.

Always grilled, after being allowed to warm to near room temp. For good grill marks (the carmelization makes it much better imo) I always blot the meat dry so that it's not steamed when it hits the hot grate. Two minutes a side, on a very hot grill, then I turn the temp down to about 450, and cook til it reaches the desired internal temp.

I recently got one of those meat thermometer bbq forks, and found that it helps me get the steak to the exact level of doneness I'm looking for, which is helpful when I'm cooking for guests who all have different preferences.

Clackamas Coot · 01-30-2010, 06:08 AM

I own and use one of the ceramic BBQ units known as the 'Big Green Egg' and with these units you're able to his temps of 1000F+

That's the temps used by the big time steak houses like Ruth Criss, Morton's, etc.

It's the best steak you'll ever eat.

CC

ArcticBlast · 01-30-2010, 03:32 PM

i'm gonna order a bloody steak when i get my tax return back and i'll do a smoke report for you guys lol

ArcticBlast

dwarfganja · 01-30-2010, 03:34 PM

Charcoal/medium rare!!! Love a good steak!

01-30-2010, 03:35 PM

I love me some steak. mmmmmm.. medium rare for this chick

01-30-2010, 05:22 AM	#1
steppinRazor cant stop wont stop Join Date: Mar 2008 Posts: 2,703	How do you Take your Steak? I'm a fiend for food cooked onna Grill and to me it doesnt get any better than a fat juicy slab of beef simmering on the rack.. I'm more of a medium-rare type a guy, with all the fixin's, sauteed mushrooms, yellow onion, and garlic, baked potato on the side (im talking real baked potato ) butter, shredded cheese, bacon, sour cream, chive.. and of course salt(sea) and course pepper (usually baked into the skin) maybe some grilled shrimp on the side and cant forget the caesar salad.. Tonight i aimed for a straight up rare ribeye just over an inch thick seared about 4-5 minutes total. looked kinda like this beast maybe a little more bloodied up wasnt bad at all but i think next time i may add a few more minutes to get it lookin a bit more like that pic, if not just a tad over that. Whats up IC?? Any Grill Chefs in the house?? tips? secrets? pics?
	Quote

01-30-2010, 05:24 AM	#2
Clackamas Coot Senior Member Join Date: Feb 2008 Location: The People's Republic of Oregon Posts: 3,987	Rare - bordering on 'raw' is my preferred method of cooking if the meat is a premium quality cut of beef. My opinion is that the better quality (i.e. Kobe beef) then less cooking is the preferred method. YMMV CC __________________ One minute I held the key Next the walls were closed on me And I discoverd that my castles stand Upon pillars of salt and pillars of sand
	Quote

01-30-2010, 05:39 AM	#4
Presto_D Member Join Date: Jan 2010 Location: PNW Posts: 134	Now that looks tasty! I do a lot of shopping at Costco, and a lot of their meat rivals what we used to pick up at our favorite butchers. I got hooked on their filet mignon! Yum! Now I've never had it from anywhere else but Costco, but you can cut it with a fork, it's so tender. Even when I accidentally cook it way past medium. I like it in a pan, rather than on a grill. These cuts are very thick, and I don't quite like it blue in the middle. Yet. I'm developing a better appreciation all the time. So, in a pan, with lots of olive oil, since that's a very lean cut of meat. I also like Costco's Montreal steak seasoning, and their smoky paprika. Sometimes that's almost overkill on the filet mignon though, it's real good with just the olive oil to keep it from sticking in the pan. I suspect that to some I may have just spoken a lot of sacrilege about such a fine cut of meat. A pan! Flavors other than bacon! O.O __________________ EWS seeds, several generations in, better than the neighbors!
	Quote

01-30-2010, 06:08 AM	#7
Clackamas Coot Senior Member Join Date: Feb 2008 Location: The People's Republic of Oregon Posts: 3,987	I own and use one of the ceramic BBQ units known as the 'Big Green Egg' and with these units you're able to his temps of 1000F+ That's the temps used by the big time steak houses like Ruth Criss, Morton's, etc. It's the best steak you'll ever eat. CC __________________ One minute I held the key Next the walls were closed on me And I discoverd that my castles stand Upon pillars of salt and pillars of sand
	Quote

01-30-2010, 06:06 AM	#6
SoloGro57 Registered User Join Date: Nov 2007 Posts: 336	I like mine with fresh crushed garlic, lots of pepper, and just a pinch of salt, grilled to the medium side of medium rare. Ribeye is my favorite cut, but I will settle for just about anything else. Always grilled, after being allowed to warm to near room temp. For good grill marks (the carmelization makes it much better imo) I always blot the meat dry so that it's not steamed when it hits the hot grate. Two minutes a side, on a very hot grill, then I turn the temp down to about 450, and cook til it reaches the desired internal temp. I recently got one of those meat thermometer bbq forks, and found that it helps me get the steak to the exact level of doneness I'm looking for, which is helpful when I'm cooking for guests who all have different preferences.
	Quote

01-30-2010, 03:34 PM	#9
dwarfganja Either You're in or You're in the Way Join Date: Jan 2010 Location: I'm your next door neighbor...hello neighbor! Posts: 323	Charcoal/medium rare!!! Love a good steak!
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01-30-2010, 03:35 PM	#10
ka0tik_kreati0n Guest Posts: n/a	I love me some steak. mmmmmm.. medium rare for this chick
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