"the new" great steak thread

#1
MillsfieldVOL

MillsfieldVOL

MPS BIG BROTHER IN SPORTS
Joined
Nov 22, 2007
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#1
OK, Ladies and Germs,I want to know what your favorite steak is and how you cook it! I had about 4 or 5 hundred post last time let's make this one even better. Here's mine: A porterhouse with a big tender side,a little Dale's seasoning (LIQUID) and cooked to medium on a smoker grill to give it a smokey (I love Smokey) finish, man is it good, I'll speak of others on days to come, let's hear it BIG ORANGE FANS on this, the 1st ball game of a new era for OUR BELOVED football team......;) (GO VOLS):clapping::clapping::good!::good!:
 
#2
#2
Ruth's Chris Cowboy Cut bone in Ribeye, rare with extra butter.

Or

New York Prime's Barrell Cut 16 oz Filet.
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#3
#3
MMMMMM,steak thread.I can eat any cut of steak,it doesn't matter to me.I usually marinate in Dales sauce,cook it medium over a bed of charcoal.

Whenever I cook steak,I always have mushrooms as a side because I use the juice from cooking the mushrooms as a dipping sauce.I don't know if any of you have ever done this but I will explain how I cook the shrooms.
Mix butter,Dales sauce and water(water to dilute the dales sauce).It doesn't matter how much you mix in,just to your taste.Let mixture boil,then add fresh mushrooms.I can't say how long I let them boil for but I let them get really dark in color.I usually have to keep adding a little more butter,Dales sauce and water as it goes along.It's great for dipping your steak in.
 
#5
#5
My favorite marinade for steak is ; equal parts extra virgin olive oil, soy sauce, and a couple shakes of montreal seasoning (comes in a shaker in the spice aisle)
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#6
#6
BigPapaVol said:
Ruth's Chris Cowboy Cut bone in Ribeye, rare with extra butter.

Or

New York Prime's Barrell Cut 16 oz Filet.
Posted via VolNation Mobile
Click to expand...
WOW, a pound of filet. That's what I'm talkin about,BP, what you going to do with that butter my friend? :clapping:

GIVEHIM-6 said:
MMMMMM,steak thread.I can eat any cut of steak,it doesn't matter to me.I usually marinate in Dales sauce,cook it medium over a bed of charcoal.

Whenever I cook steak,I always have mushrooms as a side because I use the juice from cooking the mushrooms as a dipping sauce.I don't know if any of you have ever done this but I will explain how I cook the shrooms.
Mix butter,Dales sauce and water(water to dilute the dales sauce).It doesn't matter how much you mix in,just to your taste.Let mixture boil,then add fresh mushrooms.I can't say how long I let them boil for but I let them get really dark in color.I usually have to keep adding a little more butter,Dales sauce and water as it goes along.It's great for dipping your steak in.
Click to expand...
Man oh man does this sound good BIG ORANGE FAN. I do mushrooms this way with my steak. I use sheery cookin wine,butter,(Green peppers and Onions,Optional) and some big portabella mushrooms sliced but thick, maybe 3 cuts and steam those babies for about 30 mins in a covered skillit on the oven and use that juice to dip in. Man, what a buzz my wife says.(Take advantage of her later that night,after the steak settles> lol ). This is with any steak.QUOTE=BigPapaVol;2633583]Ruth's Chris Cowboy Cut bone in Ribeye, rare with extra butter.

^^^ This^^^ Sounds good for dinner tonight.[/QUOTE] MR7, How you doing bud,Long time no see. I knew you wouldn't cook moneyman.......lol

pantone151 said:
My favorite marinade for steak is ; equal parts extra virgin olive oil, soy sauce, and a couple shakes of montreal seasoning (comes in a shaker in the spice aisle)
Posted via VolNation Mobile
Click to expand...
Sounds good to me man,almost as good as the VOLS after the 1st qt Saturday. 1st qt saturday was like a burnt steak from last year,AGREED!:good!:
 
#8
#8
my mom's cast iron pan-fried, in butter, T-bone, rare to medium, with sauteed onions, coarse ground black pepper and salt.
 
#9
#9
Man that sounds good too. I had a nice filit 9oz. the other night with dale's and and nice baked potato.Plain and simple.
 
#10
#10
A really old cast-iron pan. Preheat the oven to about 300 with the skillet in there.
Get a NY strip or 2, and salt both sides. Take the skillet out (it should be about as hot as a jet engine) and sear the steak for about 2 min. per side or until they have a nice sear. Finish in the oven, turning occasionally until desired doneness (which should never be much past medium well,but thats just MHO) Cover with foil and let rest for about 5 min.
The end...that's good living right there.
 
#11
#11
Had a some really good steaks the other night. One was marinated in Worcestershire Sauce and another that was given a rub of Adobo sin Pimiento and olive oil.

I always light the charcoal and wait until it gets about 30% grayed over and spread some olive oil on the grid and let that sit for about 2 minutes. That keeps the steak from sticking to the grid itself. Also releases a good fragrance. I usually smoke the steaks instead of cooking them over an open fire.

Throw some ginger-teriyaki chicken and some kebobs on there and you're set. Oh, and a beer. A pilsner hits the spot, yeah, that's nice.
 
#13
#13
anything more than kosher salt, fresh ground black pepper, minced garlic, and olive oil is too much.
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