How Do You Like to Cook Your Steaks? Take the Poll!

How do you like your steak cooked?

  • Total voters
    31
SeaBreeze

SeaBreeze

Endlessly Groovin'
Location
USA
Our favorite steaks to eat are Rib Eye steaks, and my favorite way for them to be prepared is grilled outdoors either over charcoal or a wood fire. But, we've made them in the oven and in a frying pan and they've come out very tasty too. We both like our steaks medium rare.

How do you like to cook your steaks? Take the poll!

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I prefer to eat them in a dark, old, smokey smelling, steakhouse after a couple of nice Manhattans but I usually do them at home in a cast iron pan on the stove, LOL.

For an average thickness boneless rib eye I get the pan screaming hot and fry the steak, in a dry pan, for approx. three minutes or until the meat releases from the pan with a gentle nudge of the fork, then I flip it and give it the same treatment on the other side, turn off the heat and flip it back, hit it with a shot of Worcestershire sauce, cover it and let it rest for three minutes. Serve with a salad, baked potato topped with butter and Marie's chunky blue cheese dressing, steamed asparagus and if I'm lucky a few mushroom caps fried in butter.

These days I'm trying to limit my intake of meat so I look for a nice 12 ounce rib eye, when I get it home I cut it in half, tie a piece of butchers twine around the outside edge to make it look like a small filet, cook one and freeze one.
 
I put "other" because I like to make them all of those ways. Most of the time I broil them in the oven. I don't have much choice living in an apt. Sometimes I pan fry them, too, and burn the outside.
 
Since I don't have a BBQ anymore I broil my steaks, med. rare, with baked potato , sour cream,
mushrooms and onions and a green veggie. Salad on the side. Red wine is a must!
 
I like my steaks cooked by someone else while I relax with a beer or glass of wine.

I don't cook steaks at home now because I live in an apartment.

There are plenty of nice places to get one, which is a rare treat for me.

Our local casino cooks them to tender perfection. I have no idea how they do it.

The last thing I want is a tough steak.
 
DH loves rib-eye. I prefer filet. Wood-fired is great, but I usually just sear-roast. California beef is awful, so I usually marinate it before cooking. First time I took DH on an East Coast trip, it blew his mind how good the simplest/cheapest restaurants' steaks were, and how many different cuts they offered!

Out here chefs think they're doing you a favor by offering one beef entree. Often all that's offered is a burger.

Having grown up in the Midwest, a good steak is the ONLY thing I miss from there, LOL.
 
Sounds good Wayne! We sometimes saute onions until their caramelized and have them with our steaks, but always have some hot vegetables like cauliflower, broccoli, brussels sprouts, etc.
 
My husband cooks 'em. 7 minutes on each side, no matter what. Hamburgers? 7 minutes on each side. Pork chops, 7 minutes on each side. Chicken breasts, 7minutes on each side.
 
Well done and smothered in ketchup. :thumbsup:

I'm kidding.

I'll take steak any way I can get it, as long as somebody else does the cooking.
 
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Grilled Filet Mignon medium-well....but my brother-in-law made me one that he cooked in an iron skillet with butter that was amazing. He bought it at Costco. I rarely eat meat so when I do It has to be good and maybe served with a good Pinot Noir :encouragement:
 
1st choice - charcoal grill. 2nd - browned in a hot, dry, cast-iron skillet that has been sprinkled with Kosher (large-grind) salt. Prefer rib-eye but will settle for whatever is being offered.
 
Trade said:
What's a good Pinot Noir? I'm serious. I don't know anything about wine and I would like a recommendation.
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I'm not expert either but a really good Pinot Noir depends on the year and region and also a good Pinot is known for it's balance so check the alcohol level. If the label says over 14.5 then that means the grapes were probably picked when they were overripe which wrecks havoc with their flavor profile creating an unbalance.

I usually have good luck by checking out the highest ratings listed on the shelf label (only some are rated). I don't buy anything on the bottom shelf (and rarely on the top one because they're the most expensive unless on sale). I always look for those on sale first and choose a good region where the wine was made...usually California regions like Napa and Sonoma (Carneros, but especially Russian River Valley which is usually more expensive unless on sale), but also Santa Lucia Highlands in Monterey, and Santa Rita Hills in Santa Barbara.

I ask for recommendations if I happen to see an older and wiser man stocking the shelves. I don't spend over $12 a bottle as a rule but use to pay as low as $6 for one called "Rex Goliath" with a pic of a Rooster on the label. It was fairly tasty considering the price...until my palate matured a little. "Josh" was recommended twice so I tried that.... Close de Bois is sometimes on sale for $10 and good. I jump around.
 
Lara said:
I'm not expert either but a really good Pinot Noir depends on the year and region and also a good Pinot is known for it's balance so check the alcohol level. If the label says over 14.5 then that means the grapes were probably picked when they were overripe which wrecks havoc with their flavor profile creating an unbalance.

I usually have good luck by checking out the highest ratings listed on the shelf label (only some are rated). I don't buy anything on the bottom shelf (and rarely on the top one because they're the most expensive unless on sale). I always look for those on sale first and choose a good region where the wine was made...usually California regions like Napa and Sonoma (Carneros, but especially Russian River Valley which is usually more expensive unless on sale), but also Santa Lucia Highlands in Monterey, and Santa Rita Hills in Santa Barbara.

I ask for recommendations if I happen to see an older and wiser man stocking the shelves. I don't spend over $12 a bottle as a rule but use to pay as low as $6 for one called "Rex Goliath" with a pic of a Rooster on the label. It was fairly tasty considering the price...until my palate matured a little. "Josh" was recommended twice so I tried that.... Close de Bois is sometimes on sale for $10 and good. I jump around.
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Thanks Lara. That's a lot of information for someone who says she's not an expert. It gives me something to go on besides my "whatever's cheap and has a cool looking label" method.
 

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