Steak and other meats

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JudgementKazzy

JudgementKazzy

BO-TO WO KASHIKIRI NI SHITE
kiwifarms.net
Joined
Jan 4, 2021
A true man's cut of meat. How do you like your steak cooked, flavored, any tips on cooking steak, etc.?

Personally I like to flavor my steak with just salt, pepper, fresh thyme and fresh rosemary. First, I salt and pepper both sides of the steak. Then, I use a cast iron pan, put it on medium-high heat, put on some olive oil (although butter works just as fine), place the fresh sprigs of rosemary and thyme on the pan as oil is ready, and then I put the steak sitting on the thyme and rosemary. I cook both sides for about 5 minutes, then voila it is done. Nothing too exquisite, but it sure gets the job done.

Discussions of other meats are also welcome. Vegans and vegetarians and/or a discussion of such people or lifestyles are not welcome.
 
I like a well marbled steak, dry aged choice or prime cut. I usually get a ribeye but I make filet too. I avoid steak like T bone because the bone causes it to cook unevenly and its easier to cook the cuts separately.
I sprinkle some MSG and cracked pepper over the steak with a little worcestershire sauce and then put it on the flame.

I cook until it has an internal temp of about 130 degrees, right when the outside is nice and seared and starts bleeding and I let it rest for 5 minutes or more before cutting.

I'm also a big fan of salman and tuna steaks. I avoid tilapia (because tilapia mostly eat poop of other fish). I season it with MSG, pepper and olive oil. I don't use lemon because cooking lemon creates a funky taste.
 
Steaks in general I like rare/medium rare. Sometimes just salt and pepper, sometimes with a sauce of some sort. Lamb steaks I would sometimes use lamb fat that's rendered instead of oil or butter. Wild game steaks taste nice with a sauce made from the pan drippings. I will say wild game birds I'm okay with cooking to well done depending on the recipe. Oven roasting them or braising them works well.
 
I prefer a well marbled or fatty steak. Rib eye or prime rib. Very rare, as in just barely past cooked kind of rare

That said I don't use any kind of sauce and almost always just use the keg steak spice. I picked up a bottle on an impulse buy when it first came out in stores and haven't used anything since. $7 for a 2lb bottle of it at costco and adds a hint of spice and salt to the meat. Best to use a fairly large amount on each side at first and let it sear off on the BBQ while it cooks. Gets rid of most of the salt but seals in the spice and flavor. Surprisingly it really is the same stuff they use at the keg restaurants, tastes exactly the same, which makes it much cheaper to have a steak that tastes like it came from the keg without having to pay to go to the restaurant

Here is a pic of it on amazon just ignore that absurdly high price. Its literally $7 at costco and smaller bottles are cheaper than that at alot of other stores
 
I never use meat thermometer when I cook steak.
I just make sure both sides are not bouncy and not hard, then is good to go.
 
Ironically enough I’ve come to not like well-marbled/fatty steaks. I’m more of a fan of leaner cuts like brisket or top sirloin, and tenderoin/filet mignon.

As far as cooking ‘em and extras goes it depends on the cut. Brisket and top sirloin both get marinated overnight and dusted in an applewood seasoning before being cooked (barbecue or slow roasting in the oven for brisket and pan searing for top sirloin) and they get served with a small dish of homemade barbecue sauce for dipping. Tenderloin and filet mignon get a sprinkling of salt and pepper then wrapped in bacon before being pan seared and baked, no sauce necessary.
 
I usually just do some salt and pepper with steak.
I don't really do steak too much.
Partly because lolpoor, but also the same reason I don't get buffalo, even when I'm on some fat coof-inflated foodstamp payments (which fucking stopped this month).
While a nice strip steak is good, and buffalo is dank af, I can get literally pounds more dead cow if I just get 75/25 ground beef and I get a lot more enjoyment out of getting to play with a bunch of different seasonings for different piles of beef.
 
I put on a premade mix with garlic and rest it ontop of white rice that has been boiled like pasta.

The rice goes pretty well with a good steak. It soaks up the stuff and adds more texture. I've switched to medium rare and have quite liked it. Rarely eat it since I'm not actually all that into steak.
 
Ribeye is my preferred steak. When I cook it, usually it's just a blend of salt, pepper, garlic, and onion powder. I don't have a grill, so I often just cook it in a frying pan with a little butter. Goes really good with homemade mashed potatoes with roasted garlic and parmesan and oven roasted brocolli.

I do like a good sirloin when I don't have the extra money on a ribeye. Usually, I just season sirloin with Montreal seasoning in a pan and cook eggs in the drippings, but there are other times where I'll season the sirloin with rosemary, salt, pepper, garlic powder, and oregano, and cook it in a little olive oil and pair it with a small serving of spaghetti.

As for cooking, most of the time I just sear both sides and call it good enough. The wife hates steak this way, so if I get a sirloin I usually get a big one and cook hers until it's medium-rare.

Now, onto my absolute favorite kind of beef: roasts. I prefer to do top round roasts as they're cheap, and if you cook them low and slow in the oven, they come out almost as tender and juicy as the more expensive roasts. I sear the sides in a skillet until, stab 6 to 8 deep holes into the roast, put some sliced garlic in the holes, and coat the outside of it with a generous amount of salt and pepper. Then I pop that skillet in a 200 degree oven for 3-5 hours depending on the size of the roast. Usually I add a little water to the bottom of the pan before I put it in the oven so I can make gravy for the roast and mashed potatoes.
 
I enjoyed steak back when my dad was living in the same state as I am. Visiting him, he'd prepare steaks in a marinade of soy sauce and worcestershire sauce with some steak sauce mixed in and then putting it on a propane grill. I wouldn't mind cooking myself some steaks but I'm a shit cook and most of the time I try to cook steak, it's on the stove and I'm too paranoid in catching a parasite or some other germs in the meat if I didn't cook it long enough for safe consumption that it all ends up being well done and maybe a bit leathery. I love eating it with some mashed potatoes and some chopped and sliced onions and green beans. Don't know much about cuts but I enjoy some sirloin and rib-eye at the very least.
 
Just looked if there was a thread about the best way to cook a steak on a pan. My current best is an Entrecote with pepper and salt all around, a tiny stick of butter on top for around 5 minutes on a grill pan lightly coated with oil.
 
Winn Dixie had a good deal on bone-in ribeye, six bucks a pound. Three big cuts, three quarter inch to inch thick. About two and a half pounds of it.
Did them simple, salt and fresh ground pepper, let that soak in for about a half hour while I got settled in for the evening and they got to room temp.
Range on medium-high, put them in one of my decent big pans bare, no lube, 3:33 on each side.
Very nice. Good sear outside, not quite raw inside.
Buddy had about half of one of them. I had the rest.
 
Ribeye is my choice. Inch thick for normal circumstances but if I'm trying to impress I'll get two inch cuts off the butcher and reverse sear.


Generally season the steak anything up to 24 hours ahead of time. "All purpose seasoning" from the chinaman shop. Or else jest s&p. Tend to go pretty heavy on the seasoning and when I take it out to come to room temperature I'll brush it or rinse it off and pat dry.


Lump of butter and a splash of oil in a pan, get it hot, throw the steak on. If I remember I'll crush some garlic and let it cook into the butter\oil while it's heating.


Go to side is either mushrooms or broccoli and I'll just fry them up in the pan while the meat is resting, throw a bit of yorkshire relish or balsamic in maybe or make a pan sauce with cream if I have any.

Rare to medium rare. If you're cooking for me I'm not too fussy as long as it's not brown all the way through. I'm jest glad someone is cooking for me
 
Ribeye rare to medium rare/medium (time estimations and depending how long the sauce to make can cause it to become more medium then medium-rare) salt, freshly ground pepper, maybe some garlic powered, maybe some onions sauteed with the steak.
Maybe with a simple pan sauce using the fond, some butter, fresh garlic, onions, red wine, thyme, and rosemary.
 
Necroposting a 3 year old thread because it seems better than making a new thread

Lately I've been enjoying garlic along with my steak, just chopping up some garlic cloves and throwing it in with the ribeye and olive oil. I tend to eat my steaks medium since it just feels like the best mix of texture taste and cooked-ness, but have sometimes eaten them medium well if I didn't know/trust the place. Tbh I almost never go out for steak anymore though, I can wait for sales and get ribeye for like $9 a lb so for the price of one steak dinner at a restaurant I can have 3 at home. I don't usually use seasoning packets since they're loaded with weird shit and chemicals but when I do its usually Montreal; don't use anything but oil salt and pepper for breakfast steak with eggs though. People look at me weird when I'm prepping steak because I've got better results rubbing the seasoning into the meat with my bare hands than I have using a mallet for tenderizing, it really helps distribute the salt/pepper/rub and makes the meat more tender.

One thing I haven't got the hang of though is making a good fajita steak seasoning, idk I try suggestions I see online and I have yet to find the perfect "Chili's fajita steak" taste.
 
To continue the necroposting I like any cut even if it is really lean, but new york strip is my favorite. I prefer it rare, so I do reverse pan searing when it's a thicker cut, as in let it come up to a specific temp in the oven and then sear on the pan. Seasoning wise I like to salt the steak at least 5 hours or so prior to cooking, ideally a day in advance. As for pepper I crack fresh pepper after searing since I don't want to burn the pepper. Oil for the pan when searing is usually clarified butter for that higher smoke point. I have recently heard about another way called cold searing and it seems like the way to go for steaks at home without a grill but I don't have the right cookware for it as far as i'm aware.
 
I buy ~6 lbs of rump roast and/or chuck roast, cook it in an instantpot and eat it over 2-3 days. Beefmaxxing is the way to go.
 
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