Food Do we seriously not have an entire thread dedicated to STEAK until now?

Baraka_Guru, if you are going to braise any beef, please make sure you are not braising rib-eyes or other grilling meats. Save braising for the tougher cuts of beef. Braising grilling meats only makes the meat tough.

I say this as a huge fan of braising.

 

I prefer A- 1 steak sauce .

 

Steak! Meat! Steak!

1. 400g Angus beef steak that I cooked till Medium-Well with only a salt/pepper/olive oil marinade. The marbling on that piece of meat was beautiful, wish I'd taken a pic. And it tasted amazing... I want more. Now.



2. Rack of Lamb. Imported from Australia. Again, wish I'd taken more pictures. SO cooked the rack in the oven, but I failed to ask what else she did with it. It was a delivious sight, and even better when in your mouth.

 

Yeah, that rack of lamb was good stuff.

I challenge you to redeem your inner carnivore (that you so blatantly ignored with your pretend-veganism) and eat all of those New York strips, in one sitting.

 

You mistake me for Borla

Cooked medium/well or well-done, with lots of gooey side dishes!

 

Dang .. I wish I'd thought to take a picture of my recent treats!

OK ... yesterday and Sunday .. Rib eye.

The 'big deal' for me here is that for the last few weeks I have been perfecting the 'chaconburger' as part of my making food interesting during my diet.

But on Sunday, I'd gone to afternoon church which meant getting very drunk and my inhibitions disappeared, and as I walked home, I thought "STEAK" ... just like that, in capital letters, like Pratchett's Death. My life suddenly had no other choices. I Drunk-Marched to Tescos - you know, that late-night Drunk-Munchie hunt mood. I got to the meat section and there was a twin pack of ribeye.

Long story short ... got home and did a Drunk-Cooking event. Kind of psycho-wide eyed concentration with a background hand on the tiller to prevent damage to kitchen, food or self.

Frying pan. Two minutes searing per side and four minutes on low per side. Well done and beaut.
Meanwhile, a selection of vegetables roasted without oil or anything. Including baked garlic head = pull loose leaves/skins of garlic head, do a straight slice across the top of all the cloves without smashing them away from the root of the stalk. Put in oven for 20 minutes. Loadsa soft, sweet cloves. to gnaw at. And a few new potatoes.
The sauce was fried mushrooms with 'wild mushroom cup of soup mix' poured on them then a little added water. When the steak was done, that mixture was thrown into the frying pan to blend with meat juices

TWO DAYS RUNNING ...... ahhhhhhhhhh ... this was a treat of treats, and remained firmly within my calorie limit. Oh ... and I layered it with two slices roast chicken, one slice smoked back bacon and one slice ham = Scheackhamonburger.
If it wasn't for the fact that I've just downed a beaut Moussaka, I'd be feeling envious of my last two days!

 

My favorite is a good rib steak. Unless I happen to be someplace where I know for sure they are superb at grilling meat, I prefer a bone-in rib steak, as they are, I find, much more difficult to ruin. Myself, I always try to make a bone-in rib steak if I'm grilling, since I am a decent, but not excellent grill chef.

When I usually make a steak, though, it's chuck steak. Considerably cheaper than ribeye or bone-in rib steak, and just as tasty, especially if marinated well. I usually marinate mine in some red wine with a couple of cloves of garlic, olive oil, a dash of worcestershire sauce, and a slice of apple. I season them well with pepper and a very tiny amount of sea salt before stovetop grilling or broiling.

 

Y'all would hate to cook a steak for my wife. It has taken me over 27 years to get her accept a steak, or even a hamburger patty, that is even slightly pink. My mood turns extremely foul if I accidently overcook my steak while attempting to overcook her steak. When we had a decent habachi I got very good at adjusting the coals and the racks.

 

It's a tofu steak.