I like this conversation. Curiosity what, if any, sauces do you like with the steak?
I’ll sometimes have a sauce with my steak, usually if it’s a cheap cut.

My preference is Bleu Cheese, but depending on the style of cooking and seasoning that changes. If I’m doing the more Asian style steak with ginger and lemon grass, I’ll make a vinegrette to drizzle over the steak.

2 part sesame oil, 1 part soy sauce, 1 part rice wine vinegar, 1 Tsp of sugar, 1 minced garlic clove, some minced ginger, and minced birds eye chili (optional)

Regardless of who cuts it, the against the grain point is the vital one. Makes a huge difference. So does the rest before cutting.

I prefer skirt/flat iron for wallet and absorption reasons. I recut it myself to remove excess flab, then tenderize it to help break down the interior fats which I make sure to leave. After tenderizing, I stab it 1000 times with a fork to create some holes for the marinade to soak into. I bathe it overnight in a homemade bourbon/tomato/vinegar/horseradish/ginger/salt/pepper/habanero reduction. I get the grill up as high it will go, and do two to four minutes a side. Remove, let sit 10 minutes before cutting, and cut against grain.

Beauty is in the eye of the beholder, I guess. I think a steak looks considerably better if someone else hasn't cut it for me. I also can't recall ever eating a steak and thinking "gosh, this cutting lark's a lot of work".

Still, variety is the spice of life. And what's the point of being right unless other people are wrong?

Octavious wrote: ↑

Sat May 05, 2018 8:44 am

You carve a steak?

You eat it in one bite?

Seriously, when I finish I carve the steak into strips. Then consume. Makes for better presentation and allows me to do less work between bites since I just have to cut a bite from each slice (usually I can do that with the fork pretty easily)

CommanderByron wrote: ↑

Sat May 05, 2018 1:33 am

Then I make sure to cut against the grain when carving.

You carve a steak?

Get some decent looking rump steaks from your butcher. Avoid more expensive cuts like fillet as they lack texture. You want to know you're eating meat, not a lump of hot pate. Chuck them on the barbie and sprinkle with salt. Pull 'em off at the stage where the insides are red and the outside is almost burnt. Serve with liberally buttered crusty bread and beer.

Depends on the cut.

I like most steaks cooked rare to medium rare.

First I heavily salt the steak 1 hour before cooking, before cooking i wash away most of the salt and pat dry with a paper towel.

Then I tenderly massage the steak with a mix of ground mustard seed, pepper, and minced garlic (and ginger if I am feeling frisky).

Once that is complete I place the steak in a heated oven at 250F until the steak registers around 115-120F internally.

Once that is complete, I heat my cast iron pan til it's ripping hot. I put in some lard (or a high temp oil such as corn, peanut or sesame; especially sesame if I used ginger.)

Then I place the steak in the pan and let it sit, until the steak releases from the pan and has built a beautiful golden brown crust. At this point I flip the steak, and repeat.

During this final searing I also drop in a generous amount of butter, rosemary, and garlic. (replace rosemary with lemongrass if you used ginger) and baste the steak liberally while it sears.

Once I have cooked it to my desired doneness (rare-medium rare for me) I remove it and place it on a cutting board covered with foil for 10-15 minutes to rest, allowing the moisture in the steak to redistribute evenly throughout the meat.

Then I make sure to cut against the grain when carving.

I prepare my steak medium, top it with salt and pepper shortly before I'm done searing it and top it with garlic once I take it off the grill or stove and let it settle. I confess to nothing.

This calls for a Spanish Inquisition.

Bo Calcetines XLVIII, how do you confess?

Ketchup? I don't even eat steak and I'm still horrified.

I fixed your title. I'm sorry to all of you who had to see it as it was.

And by interesting I do mean somewhat strange. It melts in your mouth and in general can be a bit harsh on the stomach.

I have tried blue steak as well, ultra rare. Where its just seared on the outside and raw in the center. I dont recommend this but it is interesting.

I think the key to a great steak is so much more complicated than simply how well internally you cook it.

Chefs will suggest rare to medium rare for unlocking the tender texture of the steak.

Typically I season steaks with black pepper, ancho chili powder, soy, coriander, and italian seasoning.

I grill them usually to a medium rare, but if you season them right a well done steak should be just as flavorful as a medium rare. The more well cooked you go the more you lose juicyness but its not as big of a difference from med rare-med-med well.

Most restaurants cook a steak slightly below spec so if you order med rare yer really getting rare.

Im of the professional opinion medium steak doesnt even exist. If you order a medium steak pretty much anywhere yer really just getting medium rare.

I suggest to eat the steak with a fork and a knife in particular if it is medium. Because just with the hands and the mouth...

Osmosis

Run it through a grinder. Steak is just a fancy form of hamburger so they can charge you more.

Orally

Those are some pretty high steaks.