What makes a good steak?

RE: What makes a good steak? (lleechef)

Mon, 29 Jan 2007 10:49:16 GMT

quote:
Originally posted by Al-The Mayor-Bowen

Having done various steaks at the Big Texan, I would probably choose the Chicken Fried Steak there, and go for the Big Filet at Archies. A lot would depend on the weather as to whether I wanted to drive 15 miles out of the way for dinner in Iowa....or Texas !!

Mr. Mayor, I'd drive 15 miles or more in a snowstorm to eat again at Archie's!! I ate there last week and had one of the best steaks of my life..... a NY that was done a perfect MR. Others in our party had rib eyes and tenderloins, I sampled them all and they were fabulous too!! Afterwards a stop at the Fairway in Le Mars to purchase 2 rib eyes and 2 Iowa chops to bring home. Fire up the grill, Zman!!

RE: What makes a good steak? (thefoodguy)

Mon, 29 Jan 2007 10:16:38 GMT

Man, you guy are making me hungry.....
its only 10:15 am.

I'm having steak tonite.

RE: What makes a good steak? (genewj)

Mon, 22 Jan 2007 01:18:16 GMT

I'm a Prime, PorterHouse guy..U can buy Prime at Sweet Bay in Florida..I've cut enuf beef and ground enuf chuck to tell the difference..In our fine food restaurant in ferndale. We were in the heart of diary country..I was asked to buy my beef by the side and let it hang in the walkin for at least 10 days.Told by the head of the Coop to let it be known and then charge for the shrinkage and they would gladly pay the difference..Well I did and every Sat Nite I filled 125 seats with Steak and Prime rib eaters and they reserved their tables by the yr. with a 100.00 bill.
After our lease ran out and the owner would not renew, he tried to make a go of the restaurant and in 90 days shut it down..FEED them what they want to eat, make it good and U will succeed!!

RE: What makes a good steak? (curried bluebonnet)

Sun, 21 Jan 2007 19:24:14 GMT

Wow--Mr. Stern that looks amazing. But since I am in Texas tonight I will have to make do with the bone in, marbled ribeyes which are ready to be put on my charcoal grill as we speak. Ta-Ta as I go off to grill. That filet looks sooooooo good, though.

RE: What makes a good steak? (Pancho)

Sun, 21 Jan 2007 15:01:04 GMT

quote:
Originally posted by rongmtek

My vote goes to skirt steaks. A very juicy cut, full of flavor. If I season with anything more than salt & pepper, it's just a touch of Worcestershire & garlic powder.
I sear them over a very hot grill, and let them rest. I like them blood-rare, but the flavor will stand up to more cooking, if you must.

I totally agree. I sometimes marinate them with a little red wine...they really don't need much as they have so much flavor. I like mine medium rare and sliced against the grain. Throw one on a platter with a fresh Greek salad and nothing else for me!

RE: What makes a good steak? (mayor al)

Sun, 21 Jan 2007 14:25:20 GMT

Having done various steaks at the Big Texan, I would probably choose the Chicken Fried Steak there, and go for the Big Filet at Archies. A lot would depend on the weather as to whether I wanted to drive 15 miles out of the way for dinner in Iowa....or Texas !!

RE: What makes a good steak? (Sundancer7)

Sun, 21 Jan 2007 14:15:22 GMT

I was hoping the place that Michael described was closer to interstate. I really enjoyed aged steaks but I see that they also specialize in real good Iowa Pork chops.

Hard decision but since I will be doing steak in Amarillo, I may opt for the chops??

Paul E. Smith
Knoxville, TN

RE: What makes a good steak? (mayor al)

Sun, 21 Jan 2007 13:47:14 GMT

Paul,
Here is the link to the restaurant Michael is talking about. It is actually located about 15+ miles north of Sioux City on US 75 in LeMars, IOWA. The review says to call ahead to insure they have one of those large filets available for you!

http://www.roadfood.com/Reviews/Overview.aspx?RefID=670

RE: What makes a good steak? (Sundancer7)

Sun, 21 Jan 2007 13:39:47 GMT

Michael Stern: I will be driving through Sioux City on Tuesday. I may overnight there and if I do, I want to try the place you described. Do you have their address.

By the looks of the filet, my company will take a double look at my expense report but what the heck. Most of the time, I eat very modestly.

Paul E. Smith
Knoxville, TN

RE: What makes a good steak? (mayor al)

Sun, 21 Jan 2007 09:59:01 GMT

That Steak is a piece of Masterful ART! We hope to try it sometime this year !!

On another thought here, I really prefer my steaks to have only the lightest of seasoning. Jan likes to use the Montreal Steak seasoning on hers, but I find that the heavy pepper detracts (IMHO) from the flavor of the Beef. A little Salt and Pepper, and perhaps a little Garlic and thats it for mine, please!!

RE: What makes a good steak? (Michael Stern)

Sun, 21 Jan 2007 09:49:36 GMT

I'll take a well-marbled ribeye, any time ... unless I have a crack at this amazing filet mignon at Archie's Waeside in Sioux City, Iowa -- dense, juicy, and packed with the kind of red-meat flavor that filets almost never have enough of:

RE: What makes a good steak? (AndreaB)

Sun, 21 Jan 2007 09:40:25 GMT

I like a 3/4 inch sirloin or ribeye seasoned with Montreal steak spice or Pappy's Triple X BBQ and fried in olive oil on the stove in a well-seasoned cast iron skillet. I love the cast iron skillet --- it makes a perfect steak that's brown on the outside and juicy medium-rare on the inside. I love to have this with horseradish sauce.

Andrea

RE: What makes a good steak? (Mike_NZ)

Sun, 21 Jan 2007 09:29:47 GMT

Definitely a Porterhouse.
Grilled to medium-medium/rare.
People that have thier steaks grilled to well-done should be shot.

RE: What makes a good steak? (Sundancer7)

Fri, 19 Jan 2007 21:02:53 GMT

gotta be marbled with lotsa fat. That sure does improve the flavor of the steak.

Most of the time I like the ribeye with lotsa marble but I also enjoy the porterhouse.

Paul E. Smith
Knoxville, TN

RE: What makes a good steak? (RW)

Fri, 19 Jan 2007 16:52:06 GMT

Prime Black Angus rib eye or Delmonico as it is referred to around here, medium rare....now we are talking about steak heaven.....

RE: What makes a good steak? (Kelty67)

Fri, 19 Jan 2007 16:39:37 GMT

Give me a good salisbury steak showing some pink with mushroomas and onione.

The best cut on the cow IMHO

RE: What makes a good steak? (CajunKing)

Fri, 19 Jan 2007 15:55:01 GMT

For me it is a thick cut (1 1/2 - 2 inch), well marbled, Aged (wet or dry), Bone in Rib eye or porterhouse, cooked medium rare.

I love getting the bone, there is something primal about getting down to the bone, picking it up off the plate and sucking and nibbling it clean.

sprinkled with a little cajun seasoning or cracked black pepper.

NO STEAK SAUCE

Those who ruin a perfectly good steak with steak sauce should be boiled in the stuff!

RE: What makes a good steak? (Pigiron)

Fri, 19 Jan 2007 12:15:26 GMT

For me, no sauce, ever. I like every cut of steak, as long as it's quality meat. Ideally, I would have a prime bone-in rib steak, charred on the outside, just under medium-rare on the inside, adonrned with nothing but kosher salt.

Skirt steak is a close second, and a hell of a lot cheaper.

RE: What makes a good steak? (rongmtek)

Fri, 19 Jan 2007 11:44:55 GMT

My vote goes to skirt steaks. A very juicy cut, full of flavor. If I season with anything more than salt & pepper, it's just a touch of Worcestershire & garlic powder.
I sear them over a very hot grill, and let them rest. I like them blood-rare, but the flavor will stand up to more cooking, if you must.

RE: What makes a good steak? (Texianjoe)

Fri, 19 Jan 2007 11:36:48 GMT

My first choice is ribeye, second would be sirloin. I love a good porterhouse, but the ones I've eaten the side opposite the tenderloin side is to tough, and I'm to lazy to eat around the bone.

Sundancer while your in the neighborhood take a drive out 290 to Brenham and then north on 36 to Sommerville and on the left as you drive into town is The Country Inn. You will not be disapointed in their steaks.

joe

RE: What makes a good steak? (MikeS.)

Fri, 19 Jan 2007 10:30:19 GMT

Paul, for a steak it's got to be a ribeye.

MikeS.

RE: What makes a good steak? (Jimeats)

Fri, 19 Jan 2007 07:54:47 GMT

I enjoy a bone in chuck steak. Dollar for dollar I don't think you can get a better cut for the grill. There is waste, the fat and bone ratio to actual meat is high but that's where the flavor comes from. When I don't want to work so hard I go with a Delmonico. Chow Jim

RE: What makes a good steak? (John A)

Fri, 19 Jan 2007 07:46:50 GMT

Wish I could find Prime Rib Eyes, best I can do is Choice.

John

RE: What makes a good steak? (ann peeples)

Fri, 19 Jan 2007 07:15:29 GMT

I recently discovered the bone in,or cowboy steak as I have heard it called,ribeye.The flavor is awesome.I still mourn the fact that I cant find a bone in sirloin like we could years ago...

RE: What makes a good steak? (skylar0ne)

Fri, 19 Jan 2007 02:02:01 GMT

I like bone-in ribeyes also. They seem to have more flavor than the boneless. Hubs is famous for the steaks he does on the charcoal grill, and a bone-in ribeye is one of the best ones he does.

RE: What makes a good steak? (desertdog)

Fri, 19 Jan 2007 00:03:49 GMT

Bone-in Ribeye medium rare.....

RE: What makes a good steak? (tkitna)

Thu, 18 Jan 2007 23:55:28 GMT

I would chose a prime porterhouse too cooked medium with a baked potato and,,,,,,

Where's my keys?

RE: What makes a good steak? (Adjudicator)

Thu, 18 Jan 2007 20:31:27 GMT

You might have well asked who does or does not like beans in their chili, Paul.

RE: What makes a good steak? (Michael Hoffman)

Thu, 18 Jan 2007 20:29:28 GMT

I favor a strip steak -- a prime grade strip. But, there is a lot to be said for a Porterhouse, also graded prime. I prefer either one to a ribeye.

What makes a good steak? (Sundancer7)

Thu, 18 Jan 2007 20:19:33 GMT

I have had steaks at many places across the USA and many advertise their steaks as the best. I personally like a steak that is not dry, tender and tasty.

I cannot tell you the definition of which cut is the best cause all have their opinions.

I like them marbeled, lot os gravy and greasy and tasty.

I guess ribeyes may be the tastiest and the tenderloin may be the most tender but in my opinion not the tastiest.

I would appreciate your thoughts.

Paul E. Smith
Knoxville, TN