Beef Steak

[WadePatton]

Of course one of the first things a boy becoming a man learns to do is grill a steak and bake a potato for his date/GF/SO. If he's lucky he learned from a father/adult and practiced some at campovers and cookouts before "entertaining" his lady.

So enjoy the song right there and give us a little of your steak prep/process/presentation secrets or fundamentals. Maybe some tidbits of your early dating/grilling days...


The best steak i've had tends to come from local beef. So for a general rule, i'd try to find a farmer's mkt where local meat can be purchased. There's a lot less stress in animals that don't get shipped all over hell and creation, and this does affect the end product.

Also, feel free to enjoy the rest of my playlist, 134 songs/7 hours of rockabilly via youtube.

WP's Rockabilly (RHH mostly) - YouTube
hint: play all, shuffle.

[zetroc]

Make sure the meat is up to room temp (not straight out of the fridge) before grilling.

[nrs5000]

Adding on: Salt. Mesquite charcoal. Let it rest.

[robin3mj]

I thought this was gonna be a thread about beefsteaks, as in the dinner/event.

We should have one of those.

[maunahaole]

fish sauce in any secret marinade.

[nrs5000]

I thought this was gonna be a thread about beefsteaks, as in the dinner/event.

We should have one of those.

"They never served potatoes in those days. Too filling. They take up room that rightfully belongs to meat and beer."

[WadePatton]

I thought this was gonna be a thread about beefsteaks, as in the dinner/event.

We should have one of those.

it's about steaks of beef, for dinner. (with tunes)

what is this other thing?

[zetroc]

I will admit that right now, my favorite way to consume beef steak is encased in a California Burrito from Taquería Los Coyotes (3036 16th Street, btwn. Mission and Valencia, SF, Cal. 415-861-3708)

[robin3mj]

what is this other thing?

You go to the firehouse, or VFW hall.
You pay them some sum of money-fifty bucks maybe.
You are served little slices of beef loin, cooked in butter, and served on a slice of italian bread.
You are also served lots of beer.
You eat the beef, you drink the beer, you DON'T eat the bread.
You stack the bread up to keep track of/ brag about how much beef you ate.'
You go home full and happy, and likely drunk.

[Tom]

Ah, the memories... I invite my new girlfriend over to my apartment for dinner and you guessed it, that is what I cooked for dinner. Things were proceeding pretty well and we were talking about this or that when my one cat came over, reached up and latched on to my girlfriend's steak and began to drag it off her plate to the floor. I admonished her sternly (the cat, not the girlfriend) she quit it but then my other cat jumped off the shelf he was sleeping on to the middle of the table and then to the floor scattering stem and flatware.

It was a mere six years later I married her (the girlfriend, not the cat). I'm a kind of lucky guy.

[WadePatton]

now tha's a winner winner chicken dinner story.

tnks for sharon.

Ah, the memories... I invite my new girlfriend over to my apartment for dinner and you guessed it, that is what I cooked for dinner. Things were proceeding pretty well and we were talking about this or that when my one cat came over, reached up and latched on to my girlfriend's steak and began to drag it off her plate to the floor. I admonished her sternly (the cat, not the girlfriend) she quit it but then my other cat jumped off the shelf he was sleeping on to the middle of the table and then to the floor scattering stem and flatware.

It was a mere six years later I married her (the girlfriend, not the cat). I'm a kind of lucky guy.

[WadePatton]

oh, here we're all about pancake or country ham breakfasts in that setting. fishfry/hotdogs for evening fare.

regionalities yo.

You go to the firehouse, or VFW hall.
You pay them some sum of money-fifty bucks maybe.
You are served little slices of beef loin, cooked in butter, and served on a slice of italian bread.
You are also served lots of beer.
You eat the beef, you drink the beer, you DON'T eat the bread.
You stack the bread up to keep track of/ brag about how much beef you ate.'
You go home full and happy, and likely drunk.

[Zandr Martin]

I'm an ovo-lacto-pescetarian and I have trouble with women. This thread explains why.

[boxerboxer]

I'm an ovo-lacto-pescetarian and I have trouble with women. This thread explains why.

It's not the meat, it's that they don't like to see a guy half-assing anything, even vegetarianism ;)

[Zandr Martin]

It's not the meat, it's that they don't like to see a guy half-assing anything, even vegetarianism ;)

I know right? It's like I wasn't satisfied alienating just the omnivores, I had to flip off the vegetarians too. I'm such a tool.

[boxerboxer]

I know right? It's like I wasn't satisfied alienating just the omnivores, I had to flip off the vegetarians too. I'm such a tool.

Ha! I like the cut o' yer jib, sir.

[WadePatton]

is this the best we can do?

No discussion of how thick to have it cut of which cuts? hell i can go back and rewatch Julia Child and learn more about steak cookin' than this*. (all of her FC shows are on Amazon Vid, free on Prime)

chit chat about who eats what?

eff labels. if you want meat, eat it. if you want a label go get one, and a t-shirt and a bumpersticker so errybody knows how serious u is about it.

pissem all off! yay rah!

*but then she does speak in "old world" terms WRT cuts and "butchers". I was too young to learn much when my dad was a butcher. but butchers has been replaced with dis-assembly lines and machines and vacuum packing.

Do none of US go to a real steak cutting shop? There's one not 30 miles from me, surely u city folks has options. As i get 90% of my animal protein from the woods and waters, I'd like to know more about super premium domestic stuff, in this case, beef-cut into steaks.

My "cut of choice" back in the day was Ribeye. Easy to cook properly with nothing but a sprinkle of salt and pepper. I never liked super thick cuts. But a pal did. I learned to eat Porterhouse and NYS and Sirloin later. Julia talks about other cuts that apparently aren't commercially viable now.

T-bone was a mystery to me. One side wonderful and the other...not so good, but a great defensive weapon for the martial artist yo.

Of course all the food-handling and other BullShit info the usda/cdc and their ilk try to force upon us, and is driven by the inherent nastiness of the meat producing/packing industry, is that you should boil everything for 30 minutes before cooking it...or something equally stupid. (shut up if you died from bad food, THAT's another thread see:food safety) And is another GREAT argument for locally produced meat of whatever aminal/food you choose to chow upon.

But that steaks of beef must be pink or redder than pink or you've killed it and shouldn't waste your time trying to find a better one. I find it best JUST at the point where the texture changes from raw to cooked--which is healthy pink, with error to the red side if any.



I had access to a docked large boat and a cabin at the lake. in my early 20's. So the MO was pretty simple-ask MaineMike if you has trouble.

AND i'm just now dating a Lady who was a gal when I took her on a sailing adventure and steak dinner, oh some 24 years ago. We just "crossed paths" again a few months ago. so, you young fellers, be careful who you feed.

[sladejw]

Find a local farmer. Buy at least 1/4 cow. Have the steaks cut to your specification (personally, I like 'em 2" thick--plenty for me & my gal to have for dinner & some leftovers for lunch the next day). Or buy them from the grocery store--I always had a relationship with the guys & gals at the meat counter, and would wait for a sale then buy ~$150 worth of steaks at a time. If you like meat, a chest freezer is your friend.

Light a charcoal fire. No need to fuss about what kind of charcoal--the expensive stuff is great, but spendy, and not so much better than the average grocery-store stuff. Whatever, light the fire and be consistent about what you use so you know how long it'll take to get ready.

Season the steak on one side with the following, in this order: crushed garlic, freshly coarse ground black pepper, really big flakes of salt (I like Portugese sea salt, but kosher is fine). Don't skimp on any of this.

Grill to your liking. Just remember--there's no word in French for "well-done" for a reason. If you eat your steak cooked above medium, you don't really like steak. And that's fine--save it for the rest of us. Rare to medium-rare is the way to go.

Cuts? They're all pretty good. Ribeye is my current favorite, followed by porterhouse, then t-bone (a t-bone is just a porterhouse with a smaller filet mignon to NY strip ration), and so on. But even an average sirloin steak, properly prepared, is great.

[YO!!!]

I still enjoy a thick cut ribeye but my go to cut is a hanger steak.

I have a source that hooks me up when in need and there is none finer.

This is not gourmet and besides each cow only produces a small poundage of this stuff so its not really even a commercially viable product.

Talk to your butcher and they may save the cut for you.

[rowdyhillrambler]

So was my brother, however, 3 pills a day and 6 months later and it finally cleared up..

I'm an ovo-lacto-pescetarian and I have trouble with women. This thread explains why.