So, who likes steak?

[Guest The Old Me]

So, let's hear it.

 

 

I LOVE Filet Mignon. I buy some every week. Cook it on out the grill. I only flip it twice. I like it a little red on the inside. I melt some butter and mix in some garlic powder and pour it over the filet when it is done cooking. Or it can be used to dip your steak into piece by piece. I'm sure it is SO BAD for me but I just can't think of anything I'd rather eat. And Filet is my favorite cut as there is very little fat, if any. Nice thick cuts.

 

 

Okay, I'm hungry now.

[Guest El Satanico]

Yes, I like steak.

 

I agree that it can't get any better than a good filet.

[Guest The Old Me]

Yes, I like steak.

 

I agree that it can't get any better than a good filet.

some of my friends like Delmonico better because there's more, but those things are so fatty. I'll take a nice thick fatless filet anyday.

[Guest El Satanico]

Some people like fat on their steak. I can't stand fat so filet will always be the best to me.

 

I've had a few bad filets while eating out, because they were overcooked. However eating a perfectly cooked and seasoned filet is one of the greatest "joys" concerning food.

[Guest kkktookmybabyaway]

Whatever is in front of me at the time...

[Guest Agent of Oblivion]

I like steak almost burnt. I don't really care which cut. I'm no gourmet, admittedly. Meat's meat.

[Guest Brian]

I love a goodfilet minon au vin or in cognac sauce. Nice medium rare. I also love being able to make a good carpaccio and serve it with a ancho chile sauce.

 

Sirloin I'll just slice on a bias a stir fry.

 

Steak almost burnt? That's like tasteless.

[Guest Agent of Oblivion]

I can eat sushi without flinching, but there ain't no way you could get me to eat a steak that was anything less that extra-well done.

 

It's not tasteless, it just tastes different, as opposed to trichonosis.

[Guest DragonflyKid]

I hate steak, always have. I love ground beef but steak just doesn't do it for me.

[Guest Brian]

The simplest way to do it: Just get a nice think piece of beef, a good cut from a butcher (read: not wrapped in a grocery store), season it generously with salt, pepper, and whatever herb you want (thyme), sear it until it has a nice brown crust on each side over high heat and in olive oil, garlic, and shallots, set it aside and cover it, letting it stand for five-ten minutes so the juices can settle. If you cut it to early, it looks gross because the juices need to settle and the meat looks really raw in the middle. Then, while you're waiting, throw some cubes of demi glace in the pan (I always freeze demi glace in ice cube trays), a little whipping cream, let it reduce, take it off the heat and stir in a little of whatever herb you have and monte a buerre.

[Guest areacode212]

That sounds really good. I have a piece of beef in my fridge, and now I feel like heading over to Gourmet Garage after work to pick up some demi glace.

[Guest Brian]

And if you really want to get fancy, add some roasted garlic to that sauce. Garlic, what a beautiful thing.

[Guest HungryJack]

I'm no gourmet, for me it's all about a grilled T-bone and a beer.

 

BBQ, baby, nothing beats it.

[Guest Brian]

Antoher one I've been working on. Get some pesto (I can post a recipe), smother it on both sides of Sirloin, heat up some olive oil, sear the steaks. Take the steaks off the heat, add carrots, celery, onion, garlic and sweat; put the steaks back on and add some marinara (can supply recipe too), and red wine. Let it cook down, the steak should be cooked all the way through.

[Guest razazteca]

always like to cook my steak on an Iron Skillet with a dry rub. Or let it soak in a Soy Sause maraide then BBQ to medium.

 

Ny Strip, Sirloin, or Filiet Minion are my favorites, I dont see the big deal about T-Bone.

[Guest AM The Kid]

Top Alberta sirlion steak, medium rare, bbq with just a little seasoning salt. Eat with salt and HP sauce. mmmm

[Guest Agent of Oblivion]

Start grill, add meat, cook until tough, add tabasco, eat.

[Guest Brian]

Wait, that recipe was for chicken breasts. Score them and season it with salt and pepper first before coating with pesto.

 

The steak recipe I was thinking of was get a nice cut of loin, and this is for four people or soe, and have the butcher filet and open the cut, so you have it flat but can roll it back. Season with kosher salt and pepper, put pesto on one side, roll and tie, Sear in a pan and bake at like 375. It shoulkd only take ten or fifteen minutes at the most.

[Guest treble charged]

Just get a nice think piece of beef, a good cut from a butcher (read: not wrapped in a grocery store),

Having worked in the meat department of a grocery store for over a year, I can say that I'm reasonable sure that there's not a huge difference between your neighbourhood butcher shop and your local supermarket in terms of the types of meat you're gettting. I've seen workers from a local butcher shop throw out empty boxes of boneless chicken breasts that were identical to what we had at our store.

 

As long as the grocery store you go to has butchers (and doesn't get their meat prepackaged from the producer), they will most likely be happy to cut you anything you want, and, it would probably be cheaper, too.

[Guest Brian]

If they have butchers, you're better off. But having worked in a grocery store too and shopped at butcher shops all my life, generally butchers will be a little more involved to help and they can serve you better rather than the pre-wrapped meat and the post-dating (which was a huge practice six years ago just about everywhere). Smaller grocery stores are generally better, as I've seen the way produce is handled in larger places and how tomatoes are picked green and gassed red. I've never bought fish before in a supermarket either; living in Seattle has a lot of fresh fish and generally they'll throw in the comp fishheads for soup and grilled eyes. Mainly with fish, they usually flash freeze all of it.

[Guest treble charged]

The people working at the store where I worked pretty much all had previous experience working at butcher shops (one even owned one at one point, I think), and would be willing to cut something as requested if asked to do so. As for the post dating stuff, sure, it happens, but it wouldn't surprise me if it happened at smaller stores as well.

 

Also, people from local butcher shops were known to call in orders of items on sale (usually steaks, but sometimes turkeys, too, around Thanksgiving and Christmas) and sell them at their own store at an inflated price.

[Guest Brian]

That does happen, but the better you get to know you're purveyor the better off you are. If you get used to having a better quality product, like I have with fresh tuna loin for sushi or shrimp, there are certain things you can look for or tell about the better cuts. But generally the smaller stores are going to be more personable, because they're going to be able to help you, explain things, help you select, and when you get to know them and become good customers, help you out with the better and fresher cuts. I've seen that happen in stores and restaurants too, so it wouldn't surprise me.

 

What store did you work at? Because generally, nowadays the practice in the industry has been to put items on sale based on back stock rather than availability and season, which has made things all the worse. And it's m,ainly the bigger chains that have these problems.

[Guest treble charged]

I worked at Loeb. It's a relatively small chain, with stores mostly just in Eastern Ontario (This is pretty much all I could find about them on-line). Now, we were under the ownership of a larger chain, and I think a lot of our sales were based on what we had a lot of in the warehouse.

[Guest Brian]

Maybe Canada's different than the US, and I wouldn't be surprised, but there's a lot of shady characters in the dominant areas. Kroger, Albertsons, Safeway, Costco (which I like for some thing), etc.

[Guest Mr. Slim Citrus]

I like steak almost burnt. I don't really care which cut. I'm no gourmet, admittedly. Meat's meat.

[Guest Agent of Oblivion]

Word, Citrus.

[Guest Brian]

I could never find out why people like to overcook their steak. Dried out, flavorless.

[Guest Agent of Oblivion]

No way, it tastes good.

 

I like mine a step or two away from leather.

[Guest The Old Me]

It's gotta be juicy. There has to be some red in the steak.

[Guest Agent of Oblivion]

That's tapeworm juice.