**Official ATOT Steak Thread**

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SVT Cobra

Lifer
Mar 29, 2005
13,264
2
0
Originally posted by: sixone
Dear God, man, where's the option for medium-well?!?!?!?

Montreal marinade >*


added....i knew something was missing, but every time i'd get to that part my brain would lock up...for some reason i could understand medium rare, but i just couldnt calculate medium well.....sorry....
 

sixone

Lifer
May 3, 2004
25,030
5
61
Originally posted by: Son of a N00b
Originally posted by: sixone
Dear God, man, where's the option for medium-well?!?!?!?

Montreal marinade >*


added....i knew something was missing, but every time i'd get to that part my brain would lock up...for some reason i could understand medium rare, but i just couldnt calculate medium well.....sorry....

All is now right with the world.
 

SVT Cobra

Lifer
Mar 29, 2005
13,264
2
0
Originally posted by: sixone
Originally posted by: Son of a N00b
Originally posted by: sixone
Dear God, man, where's the option for medium-well?!?!?!?

Montreal marinade >*


added....i knew something was missing, but every time i'd get to that part my brain would lock up...for some reason i could understand medium rare, but i just couldnt calculate medium well.....sorry....

All is now right with the world.


*takes off batman costume*
 

everman

Lifer
Nov 5, 2002
11,288
1
0
A while back I had a very very nice filet wrapped with applewood bacon around the side of it, and it may have had a bit of a port wine based sauce.
 

TheLonelyPhoenix

Diamond Member
Feb 15, 2004
5,594
1
0
When I grill my own steaks, I go for medium or medium-well. When I order at a steakhouse, I almost always get well-done, because the steakhouse interpretation of "well-done" is usually a solid medium-well (strip of pink through the middle).

N.Y. Strip or Ribeye, with a side of steak fries or a baked potato.

Oh, and a good marinade is always great, but I usually don't want to put the effort into it when I'm just cooking for myself. Either plain or some A1.
 

Ozoned

Diamond Member
Mar 22, 2004
5,578
0
0
A home raised Red Angus steer, fed for 250 days on a diet of 75% corn. No anti-biotics, no hormones, and no growth stimulants. Confined to a small pen of approximately 144 sq. feet.

Grade was prime.

Yield was:

32 # of 1 1/4" thick boneless ribeye steaks.
14 # of 1 1/4" thick new york strips.
8 # of 1 1/4" thick filet mignon steak
28 # of sirloin steak
34 # of tenderized round steak (minute steak, cube steak )
40# of cubed stew meat
100 # of assorted roast
235 # of 85% lean hamburger.
3 # Tongue
6 # Heart
Total cost $2.16 per pound

Why eat steak when you can have the whole beef?
 

AmigaMan

Diamond Member
Oct 12, 1999
3,644
1
0
damn, I just had dinner too and I'm hungry again. Here's how you're SUPPOSED to have it: Thick ribeye with Lawry's Season salt and cracked pepper, cooked medium rare, charred on the outside on a hot grill. Served with a loaded baked potatoe and assorted veggies with cheddar cheese on the top lightly salted, two slices of Texas cheese toast, and a pint of good beer. MAN I'm hungry!

BEEF, it's what's for dinner...tommorrow.
 

KarenMarie

Elite Member
Sep 20, 2003
14,372
6
81
N.Y. strip is the only steak I will eat. It is the only one that has the proper texture. Not too soft like filet, not too stringy like prime rib... perfectly firm.

medium rare..no sauces, or anything else. Just the steak taste. with mashed and salad.

beer or diet pepsi.

 

shilala

Lifer
Oct 5, 2004
11,437
1
76
Delmonico marinated in italian dressing and seasonings, corn on the cob, clams, and a fresh garden salad of spinach, romaine, tomatoes and cukes with italian dressing.
This would serve as my choice for my last meal if I ever end up being offered my last meal.
 

Falloutboy

Diamond Member
Jan 2, 2003
5,916
0
76
1.5-2in thick New York Strip done Medium Rare just salt and pepper as seasoning
A baked potato loaded down in: butter, sour cream, bacon cheese and chives
and a Beer to go with it
 

SVT Cobra

Lifer
Mar 29, 2005
13,264
2
0
Originally posted by: Ozoned
A home raised Red Angus steer, fed for 250 days on a diet of 75% corn. No anti-biotics, no hormones, and no growth stimulants. Confined to a small pen of approximately 144 sq. feet.

Grade was prime.

Yield was:

32 # of 1 1/4" thick boneless ribeye steaks.
14 # of 1 1/4" thick new york strips.
8 # of 1 1/4" thick filet mignon steak
28 # of sirloin steak
34 # of tenderized round steak (minute steak, cube steak )
40# of cubed stew meat
100 # of assorted roast
235 # of 85% lean hamburger.
3 # Tongue
6 # Heart
Total cost $2.16 per pound

Why eat steak when you can have the whole beef?


im going to your house for dinner tonight!
 

ZOXXO

Golden Member
Feb 1, 2003
1,281
0
76
Although it got two votes, Black Angus is a breed of cattle, not a type of meat.

Got to love the power of marketing.
 

elektrolokomotive

Golden Member
Jan 14, 2004
1,637
0
0
New York strip. Torched on an open fire and then put in the oven til medium rare. A nice sprinkle of sea salt, some hash browns (well done), grilled asparagus, and a cold beer.
 

necine

Diamond Member
Jan 25, 2005
3,631
0
0
best experience: medium rare n.y. strip, marinated for 30 minutes in wistershire sauce, garlic, crushed tomatoes... grilled for about 12 minutes on each side served, then some of the solid portions of the marinade on top of the steak, with some garlic mashed potatoes. it was the best thing i've ever cooked, and i didnt even mind cleaning everything up afterwards.
 

gsaldivar

Diamond Member
Apr 30, 2001
8,691
1
81
You included SOY SAUCE as a steak topping and not worchestershire??? :thumbsdown:
 

m2kewl

Diamond Member
Oct 7, 2001
8,263
0
0
medium rare rib eye grilled to perfection, w/baked potato, spinach, and an amstel light

covering a good steak with sauce IS criminal!

damn, this thread makes me wanna go to Peter Lugers.
 
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