Grillin Steaks
 

Ok, what's your favorite cut of steak and how do you like to cook it?

If I go to the supermarket, I usually get sirloins. The ribeyes they have never seem to have enough meat vs. fat and don't even think about getting a good fillet mignon there - so I stick with sirloin.

McCormicks steak seasoning - highly recommended. A dash of garlic. Light coating of olive oil - I use the spray can which works well.

Cook on high heat to medium rare. This is usually about 3 - 4 minutes per side.

What do you do?

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dont much care which cut of meat as long as its burnt to a crisp.

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I like it a little crispy burnt stuff on the outside, but I like the inside pink and juicy :o

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A rare N.Y. Strip or bone-in sirloin .

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NY strip is good. Occasionally I get those. Probably better than sirloin.

Glad somebody finally scrolled down ;D

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nice thick prime rib.

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CTT - how do you like your prime rib? Rare seems to be the standard. Our company took us out for Christmas and I got the prime rib, rare, it was good!

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There's a little independent meat market in town...great prices on fresh cuts, so we get filets there SOMETIMES...not too often ...hard to beat 8) ...


...and BR...DAWG you right about the McCormick's ;) ;D ...oh yeah!!

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nope, cant eat no rare meat. gotta be well done r better. i see pink, take r back.

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'
2 Christmas'es ago, I got this little A-1 grillin package as a present. Had a thing of McCormick's steak in there. First bite and I was sold. I won't grill without it! Their chicken seasoning ain't bad either.

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I put it on hamburgers, too!! ...heck, I put it on every piece of red-meat we cook ;) ...and yeah, you right about the chicken, too...grilled thighs specially ;) 8) ...

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Porter house for me! ;)

Medium rare please (I like them pink juices) :o ;D

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Ribeyes, marinated in worchestershire sauce for at least a few hours, cooked mediummmm, yummmmmmmmm. :P

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I am not allowed to eat red meat (doctor and wifes orders)
but a friend of ours brings fillets to the park every once in a while,
So that is my treat twice a summer.
Marinated Fillet Mignon on the grill, yummm

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Rib eye or prime rib, medium with pink on inside. Grilled of course. Will accept T-bone, NY strip, Porter house, Sirlion, heck just cook it medium and I'll eat it.

I have posted a recipe in here for prime rib, and have cook one twice using it. Greeeeeeaaaaat.

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Must be a charcoal grill for me. Most any cut will do as long as its not over cooked.

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I love red meat!!!!!!!!!!!!!!!!!!!!!!!!!!!

No matter the cut, But I hate top round >:

Potter, chuck, sirloins, tips, T-bone, Always grilled, never broiled!!

And if it isn't bleeding some nice juice to poor on my taters I no want it!!
I am rare to medium rare guy!

I am a huge fan of Outback Steak House, I got friendly with a waiter there (No not that way) and he told me like 5 years ago that the season is nothing more then McCormicks.
I went and got some and I now put in on everything from pizza to steak, from hamburg to eggs! Great stuff!!

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No wonder I like Outback so good! I'm just to cheap to eat there more than 3 or 4 times a year ::)

I do however like to grill "outback" behind my house rather frequently. ;D

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I go there like once a year!! To much$$$ And I also grill out back on the deck year round at least once a week!

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i just like beef!! * dales seasoning and some tony's cooked med rare on a charcoal grill. * AWESOME!!

"KNOCK HIS HORNS OFF - WIPE HIS 'OL DIRTY *** AND SLAP HIM ON THE PLATE"

anyone know what movie that came from?

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"The Life and Times of Judge Roy Bean" ??

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I SWEAR...just walked out and asked wifey what she wanted on the grill...she hollered back; "Bring the McCormick's!!"... ;D ...

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Just got some chicken off the grill and we used the mc'cormicks mesquite grill mates seasoning and bullseye. " finger likn good!" the answer to the movie question is the -cowboy way- with woody haroldson. his name was pepper in the movie.

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between rare and medium rare ;D but i cant eat to much red meat anymore ....i'm a heart attack waiting to happen :-/

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LOL! I am a heart attack that should have happened!

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I thought you had to have a heart before you could have an attack. ;D

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Filet mignon. Rub it with a little soy sauce, then garlic powder and fresh ground black pepper.
Cook those bad boys over charcoal and no more than medium rare. Oh yeah.

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Soundsgoodtome!! ;) 8)

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If you ain't used citrus wood to cook with or at least smoke season with, you don't know nothin.
Last year (for the second year in a row) we went to Charlies Steak House in Orlando and I finally asked the waitress what the smoke flavor was and she politely told us "it's citrus wood, as far as we know we're the only ones that cook our meat this way". Having customers with citrus trees (at my suggestion) that needed pruning, I procured a small amount and god it's great. Charlies is the only remaining steakhouse that I know that cures their meat on site. The meat is dry to green looking in the walk-in glass cooler. If you get a chance to go there do so, but bring big bills. If you can talk someone that has any type of citrus tree into sending you some, do so you'll love it.

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Citrius, How about Apple, Pear, Peach ??

Here in the NE you don't find much Citruis!!

He have a place ghere called Hill Top Steak house they cure all there meat also and have a butcher shop to shop in, Its AWSOME But I work for the state so I am lucky if I eat there every 5 years!! $$$$$$

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if that sh!t aint burnt to a crisp ya better take it back to the fire.

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man, ctt, you're ruining that steak. bet ya use steak sauce to. huh? lol

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CTT must mean the outside cause every real MAN I know likes the middle to be pink and juicy ;D

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I like all cuts, but I think boneless sirloin is the best value. A nice 1" thick cut can generally be quite tender and with little fat. I put tenderizer on it on both sides, then a little Lawry's season salt, lots of fresh ground pepper, a touch of garlic salt and then soy sauce. Don't leave the soy sauce on for mor than a few minutes before grilling or it will get too salty.

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YA know, the best way to cook a prime rib, just take a slow walk through a hot kitchen and poof it's ready.

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I like my filet. But, my technique you'll find interesting and it adapts to many a situation. I don't care what you put on it for seasoning, but you need a coat of olive oil to start. Peanut oil is better cause it's got a higher burn temp.
Ok, after youve done your marinade thing, make sure your meat is at room temp. Here's where I differ from most folks cause they have'nt tried this yet.

Take a good cast iron skillit, and a small bit of peanut oil and rub it in the bottom of the pan with a paper towel. I do the sides to and it helps season the skillet further.
Toss it on top one of those propane low country boil burners and get that iron hot.
I mean real hot. Then set your meat on it. It should smoke bad and sear the meat quickly. Give it just a few minutes and turn it. At this point you add a little REAL butter on top of each slab of beef. Right before you take them off the burner, flip & add butter again, put on a plate and let it cool a little before you cut into it.

The outsides will be kinda crispy brown and the insides will be.. well, that depends on how long you cook on each side. You will get the feel for it pretty quick. The thinner the meat the faster its gonna cook. Like you neede to know that. I've cooked steak as fat as 2.5 inches thick and it's incredible.

This is what I do on camping trips. I cook about all our meals in the skillet right in the fire. This works on any kind of meat. WARNING!!!!!!! Do NOT drop your steaks in the skillet ever. A buddy of mine dropped his in after a few "Dad Cokes", and some buttuh slpashed up the side of the skillet right between his eyes. He rattled around the campfire on his hands and knee's screamin till he found the cooler and dunked his head in. Lesson learned.

Don't knock it till ya try it. Oh, I had just come across some interesting stuff in the "off topic" area. I think I was on page 21 or whatknot.

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This thread has been hangin on for a while....

I like my meat rare, rare enough so that with proper care the cow could probably heal with nothing worse than a bad sunburn.

MJ,
I haven't been to the Hilltop in several years, I used to go there all the time. Favorite is a nice filet with a baked spud. The Hilltop never had sour cream so we used to bring our own for the spud and other people would start asking their waiters for some and would be pointing at us and sometimes got upset thinking we got special treatment. So we started bring two pints and would share with others and even got a round of drinks sent over on occasion! Did the one on the So. shore close? You go al the way up to Saugus from the Cape?

Went to Charlie's in Orlando back in May. They do know how to charge $$$! Glad it was on the company expense account. Had the filet and had some 'gator. Bigger cut of steak than the Hilltop but the price per pound probably worked out to like 4X. Good meat but couldn't detect anything special about the smoke, salt seemed like the predominent taste. Unless that's how citrus tastes??? The gator was good though and suprisingly didn't taste like chicken.

Porterhouse....Wipe its a%2 & pass it over the flame!!

This past weekend I purchased a slabe of ribeye for $3.39 a pound. I cut it up into 10 1" to 1 1/4" steaks and man they are good. I like them cooked on high and very pink in the middle and the thicker cut I can get a nice sear on both sides. Vacume pack the other 8 for another night. When it was said and done the steaks ran $3.73 a peice and thats for 16oz steaks.

That's a great deal stillrunning. When's dinner ready?