NY strip and ribeye for me. I don't use sauce usually, like someone mentioned above, I will put some on my baked potato though. Country Bobs All Purpose sauce is awesome! Hy Vee has it.
What is your favorite type of steak?
- Thread starter jsmith86
- Start date
What's not to love about the T-bone or porterhouse? Two steaks in one - you got your strip steak on the one side, the filet on the other side. Everybody wins!
Medium-rare to medium for me. I usually put some Tony Chachere's on the bad boy, along with some "Steakhouse Seasoning" mix that comes in one of those grinder things you can get at the grocery store. When I'm in the mood, sometimes I'll put a thin coating of bbq sauce on them prior to slapping them on the grill. Mmmm, now I'm hungry!
Medium-rare to medium for me. I usually put some Tony Chachere's on the bad boy, along with some "Steakhouse Seasoning" mix that comes in one of those grinder things you can get at the grocery store. When I'm in the mood, sometimes I'll put a thin coating of bbq sauce on them prior to slapping them on the grill. Mmmm, now I'm hungry!
A nice medium-rare ribeye with some spicy queso with jalapeños on it......and to the people that are "above using condiments".....I don't tell you how to eat your food....:skeptical:
Tanqueray? Looks like we've got a gin snob.
If I ate steak once a week, I'd probably go with a sirloin too. It's a decent steak, and it's relatively cheap and easy to prepare. But I don't eat steak every week, I don't even eat it once a month - probably more like 5 or 6 times per year. So when I do indulge in a good steak, I want it to be awesome, not just decent.
And I can go to Costco and get prime NY strips or ribeyes for probably just a few dollars more than you pay for your sirloin, so why wouldn't I go top shelf? If that makes me a snob, then so be it.
Any gin will do -- believe me. I happen to like Tanqueray.:wink:
And prefering ribeyes and New York strips over a sirloin doesn't make you a snob. Looking down your nose at those who prefer to have a sirloin over ribeyes or a strip, however, makes you one.
And vice versa. I don't have any problem with people prefering ribeyes or strips. To me, it is a matter of taste and preference.
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Really? You're talking about how you'll only eat Kobe or Wagyu beef, and you're calling everyone else out as a steak snob? :biglaugh:
:notworthy:
My point exactly.
Have you had chimichirri sauce with your steak? Every once in a while I like this on the side.
Pretty much where I stand on it. Honestly, I never order steak at restaurants any more. There's little doubt I can do a better job on my grill for 30% of what they're charging.
Also, the beer is cheaper.
Ribeye, with black pepper, garlic and cayenne pepper as my rub, cooked medium rare, more on the rare side. Fantastic!
No one is telling you how to eat your food, just my personal opinion that a steak shouldn't need any sauce to flavor it. I'll sometimes put onions and mushrooms, maybe even some pepperjack cheese to top mine but my personal preference is a good medium-rare steak with salt and pepper.
Ribeye for me, closely followed by porterhouse. I never get a steak cooked past medium, and I'll get medium rare depending on where I'm at. And no way do I ever use steak sauce. That's just cheating, as far as I'm concerned. A little seasoning, or salt and pepper, and let the meat do the rest for the flavor.
Edit: I also like to have mine served with a side of sauteed (sp?) mushrooms and onions when possible.
Edit: I also like to have mine served with a side of sauteed (sp?) mushrooms and onions when possible.
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Any steak that is cooked at Doe's Eat Place in Greenville, MS!! Best steaks I've ever had!! This place is a true landmark! I've had the ribeye and the filet there both were awesome. Make sure to get the tamales as an appetizer. When you walk into the place you go through the kitchen. You can also BYOB.
Had my favorite dish tonight.
Ribeye, lightly seasoned with salt and pepper, cooked to just under medium with crumble maytag bleu cheese and strawberries. The combination of flavors and the hot/cold of the steak and strawberries makes for one of my absolute favorite meals.
Thought I had come up with it on my own a few years ago, and then found a salad at Boston's that was pretty similar except there was dried cranberries instead of strawberries.
Ribeye, lightly seasoned with salt and pepper, cooked to just under medium with crumble maytag bleu cheese and strawberries. The combination of flavors and the hot/cold of the steak and strawberries makes for one of my absolute favorite meals.
Thought I had come up with it on my own a few years ago, and then found a salad at Boston's that was pretty similar except there was dried cranberries instead of strawberries.
