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

Only two places in Indy to get a flat iron that I know of. Longhorn Steakhouse, and the Beech Grove meat market. Thankfully, the latter is two blocks away.

 

Mariano's also has the best damn sausages on the planet.

 

I get a half a beef every year from a friend of mine. He's retired now, only grass fed, no antibiotics, steroids, and no salt water before processing. two other great features are the price and the cut, price is regardless of cut which includes hamburger. and I get my choice on how I want it cut. It comes to me after 21 days aging, freezer packed. best beef I ever had. last year it was Brangus, year before Angus. Now I'm down to a few steaks and hopefully in April we will do it again to restock the freezer.

 

253 lbs 950$. So Jerry calls and asks if I want half of a fatted calf. It's in my freezer.

 

So, how do you feel about steak?
I *love* steak. While I'm doing this low-carb thing steak (for me) is one of the simpler meals to make, so as a result I typically have at least one or two steaks on hand at all times, either in the fridge or in the freezer.

What cuts are your favorite?
My favorite is a well-marbled ribeye. I've tried leaner cuts of meat, and even cooked medium rare it still tasted a bit chewy and leathery, though this could easily have been because of my inexperience at the time.

How do you like it cooked?
Medium rare to just-under-medium. If I trust the establishment, I'll order it rare, but even then it usually ends up more on the side of medium anyways.

I don't have ready access to a grill, so I've adopted a 'reverse sear' method of cooking steak.
I take the steak from the fridge, pat it dry with a paper towel, season on both sides liberally with salt and pepper and garlic powder, stick a probe thermometer through the middle, and throw it into the oven. I typically use a toaster oven for this, since it uses less power and heats up more quickly, and also frees up my oven for me to roast vegetables at the same time.
When the thermometer beeps at me for 121F, I take it out and let it rest for ~5 minutes, as I heat up my cast iron skillet with a generous pat of butter. After 5 minutes, I take the probe out and sear the steak on all sides, including the 'fatty sides', for about 30-40 seconds per side.

This has been the most consistent way that I've found for me to get a steak that is cooked to my liking and actually flavorful (IE, the seasoning doesn't stick to the pan, even doneness all the way through, etc).

I will absolutely switch to grilling once I can move to a place where such devices are allowed, but for now I'm happy with the way I'm doing it.

What do you like to have with it?
The two usual suspects here for me are roasted vegetables (squash, zuccini, and asparagus are some of my favorites), or a salad of some variety. If I'm having a cheat day, sweet potato fries/mash aren't out of the question either.

Where are your favorite places to have steak?
Because of budgetary constraints I usually just make my steaks myself, though it's not out of the question for me to hit up a local steakhouse every once in a while.

 

Well my friend Jerry called, he had a half calf. Met him and spent 912$ on the hanging weight of 243#s on black Friday. Gave away some as gifts to a guy at work struggling. SO glad the freezer is full.

 

Love steak. Hate sausage.

 

Come on @Olympian pork is a gentile staple.

 

I need to resurrect my favorite flank steak marinade—it’s been far too long.

 

Please do.

 

i love those, but have never made one at home.

 

I will have to google that. never herd of it.
ribeye is my favorite cut. its what i mostly cook at home.