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What is your favorite steak - cut and how do you prepare it?<br><br>
I'm thinking about Father's Day. In my family, my mom makes a great flank steak marinade which is always flavorful (garlic & soy sauce type of thing) and we sometimes have filets, which are tender but not necessarily flavorful. I'm thinking maybe we could do something different this weekend...I'm not much of a steak expert.<br><br>
Thanks!
 

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My all time favorite steak is a rib eye, hands down.<br><br>
I like them grilled, but I never do that at home. At home I cook them in a searing hot cast iron skillet.<br><br>
Sometimes I'll put a cracked pepper crust on it, but usually I just sprinkle it with a little salt and pepper, maybe some cayenne before tossing it in the pan. It doesn't really need a lot of babying - it's already tender and it's got great beefy flavor. You can always serve it with a sauce (brandy peppercorn is popular) or toppings (caramelized onions and/or mushrooms) or a combo of the two (mushrooms in white wine sauce).<br><br>
I tend to keep it simple when I'm serving steak - a little potato action (baked or mashed), a green salad and let the steak be the star.
 

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Totally a nice ribeye. All we ever do is season them with a good bit of kosher salt & cracked pepper then grill to your taste on a really hot grill.
 

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I usually buy New York Strip. Mmmmm..... I use Hy's Seasoning Salt (not sure if that is available in the US) and a bit of garlic powder, and then bbq them. I like them medium rare. Yummmmm....<br><br>
We have a tradition in our house that whenever anyone from out of the province comes to visit us for the first time we welcome them with an Alberta Beef steak dinner.
 

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Filet mignon definitely. We did find them at Costco and just cut them into steaks for much cheaper.<br><br>
I marinate most steak in italian dressing, pepper and garlic salt. And grill.
 

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I like rib eyes, dh likes porterhouse but those tend to be more $$<br><br>
I only use salt and pepper if I am using nice steak. If I use chuck or something then I do marinate them/make fajitas and such. I don't ever make flank steak since this is one of the areas sirloin is actually cheaper.<br><br>
If I have ribeyes, strip steaks, or porterhouse I do it exactly like Alton Brown says to <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"> Turns out perfect every time.<br><br><a href="http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html" target="_blank">http://www.foodnetwork.com/recipes/a...ipe/index.html</a>\
 

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Ribeye here too!<br><br>
I had to look it up and see that it's the same thing as a "cap-off rib steak". We usually buy a cap-off prime rib roast when it's on sale, and cut our own nice thick ribeye steaks, saving the bones for soup.<br><br>
Season with salt & pepper, let it rest at room temp for awhile to warm up before grilling. Then hubby barbecues them to medium-rare. Yum. Serve with carmelized onions and button mushrooms sauteed in butter.
 

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NY Strip. I use seasoning salt on one side, and garlic powder on the other, on the grill until reddish pink inside. My mouth is watering just thinking about it. <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat"><img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat"><img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat"><img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat"><img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat"><img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat">
 

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Porterhouse!<br><br>
We cooked them the way Alton Brown showed in Good Eats episode called porterhouse rules and they were awesome. Here is the recipe <a href="http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe/index.html" target="_blank">http://www.foodnetwork.com/recipes/a...ipe/index.html</a>
 

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t-bone, very simply broiled.<br><br>
I haven't had one in a really long time-- we just can't afford those cuts of meat very often.
 

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<div>Originally Posted by <strong>Llyra</strong> <a href="/community/forum/post/15521613"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">we just can't afford those cuts of meat very often.</div>
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It is pretty expensive. If I am making steak I usually use KC strip (I live in Kansas City and it is often on sale here) or sirloin.
 

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We usually get steak on nights when the kids are at Grandma's. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin"> My kids are big meat eaters, and if I buy steaks, I have to buy a LOT. So steaks are a no-kids treat.
 
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