What's your favorite way to eat red meat?

[MudPies]

6 hour prime rib with homemade au jus and horseradish sauce. Man oh man I love it.

[recto-robbie]

Im not a big fan of prime rib but will eat it. I like my steaks done medium to medium well.

[jazzandmetal?]

Grilled medium rare.

Preferably cooked by someone else since I suck at cooking steaks.

[Scott K]

with my mouth





...that's what she said

[Tuberoast]

steak - rare.

[shane88]

raw

[lcjc800]

in large quantities....:drool

[fetishfrog]

raw

mmmm Tartare

mmmm kitfo

[Caretaker]

Still mooing. 3 minutes on one side, 2 on the other. A little salt and pepper.

[pluto]

Well done with a lot of hot sauce (the hotter the better).

[Stike]

Hanger Steak-pan seared, nice crust on the exterior, medium rare on the inside. Ribeyes or Flat Irons cooked the same way if there's no Hanger to be had.

but I can't choose just one

Brisket-chile rubbed and smoked

Carne Asada Tacos-red onions, cilantro, and a squeeze of lime.

[Lawn Jockey]

steak - rare.


+ 1

[gearitis]

On a stick!

http://upload.wikimedia.org/wikipedia/commons/8/8a/Satay.jpg

[Tonefish]

steak, medium-rare...prime rib would be very close to the top too

[scottlr]

If it's a tender cut, medium to medium rare. Brisket and other tougher cuts, slow and long cooking to make them fall apart! Mmmmm.

[jaycee]

The way i usuallly eat a steak is marinated in .....anything, pretty much, and broiled rare to medium rare. I can't have anything more than a small hibachi in the yard which sucks.

I do like it the way the op said, though. Slow cooked....mmmmmm.

[90wreck]

In the broiler @ 1400 degrees 1 min. a side for rare to med. rare.
The broiler is in the center of the pic.
It has ceramic nodules that heat up with the gas to 1600 degrees.
Southbend commercial.
Causes one hell of a smoke storm....The hood takes care of that.
It is the same method that Ruth Chris's uses.
http://i10.photobucket.com/albums/a101/wreck90/Kitchen/December011.jpg

[jaycee]

A two-minute steak? Sounds great! How fast does the broiler heat up?

[MBreinin]

Black and blue or Pittsburgh

[desceneisvals]

mmm, medium rare.

[Dave Orban]

grilled, with a liittle olive oil, minced fresh garlic, salt and pepper... medium rare

[Jason Carter]

6 once Filet Mignon - Medium Rare or Pittsburgh (depending on the side dishes)

[HoboMan]

Juiced with lots of pulp.

[XKnight]

What's your favorite way to eat red meat?Generally speaking I like to use my teeth. When I gum it the chunks are too big and I don't get all the flavor.

[cram]

two favs..
loin is my favorite because it is the best combination of lean and tender.
make a marinade of gravy bastard, honey, b sugar, and montreal steak seasoning in a bowl.
Let the meat soak it up for atleast an hour.
Cook on a grill.
Take the peices off after they've been sufficently scared by the flame on each side or when the meat starts to contract and it seems to get a bit thicker on the grill.

the other is ny strip with any marinade or rub that reacts with the marbled goodness of the steak slice.

Vennison with rosemary, salt and pepper.
same treatment with lamb..

ok. more than two.. I love meat.

[macheesmo3]

Do you know that sometimes , when it's busy especially , the cooks at reseraunts will throw the well done steaks in the deep frier and then finish them off on the grill to ge tthe marks ? ( I have seen it when I was a server !!) Never order well done !!!!( not to mention they save the ends and the old meat for well done steaks as well)
These are decent high dollar places too ! ( wasn;t just the places I worked at as resteraunt people all hang out together ) stick with medium or rarer !!

[Blue Strat]

Absolute favorite? 22 oz bone in Ribeye, medium rare, right here http://www.flemingssteakhouse.com/

[elkym]

medium filet mignon-- and if I can't get that, then I want a Burger, a really big, flame-broiled, Old fashioned restraunt style burger... with tomatoes...

[westex]

Knock the horns off of it, wipe it's butt and put it on a platter.

Seriously, rib eye grilled with some salt, garlic, and TexJoy multiseasoning is hard to beat. medium rare.

[Prodigy]

One of my favourites is the beef cubes I cook as part of Irish stew in the crockpot. I use a mixture of beef bouillon and water, onions, pepper, fresh basil leaves, real garlic, and a liberal amount of red wine, in addition to a few root veggies. The beef just "melts in your mouth" as they say. Sucks having to smell it throughout the entire house for hours, not being able to eat any of it.

[macheesmo3]

I'm torn between bone in ribeye just slightly more rare than MR . and a really high quality Prime Rib( when Prime Rib is done right there is not much better , but it is often not done right)

[90wreck]

A two-minute steak? Sounds great! How fast does the broiler heat up?
Takes about 5 minutes and it is rockin'
You have to be carefull with your steak when it goes in and tend to it/them carefully....Or overdone.
BTW..The ceramic nodules in the gas broiler is an option on the stove.
If you want to cook slow...you really have to turn the gas low, as the nodules heat up extremely fast.
Look closely, the griddle is above, the broiler heats the griddle, so that is a whole nother deal.
The heat in the house is immense when you broil at temps, as the 3/4 in in. stailnless griddle top heats up like a mother.
To be honest, it is not easy doing eggs/bacon type things on the griddle because of the ceramic nodule option which is right below the griddle.(They hang down from the top of the broiler)
Low temp is the key when using the griddle.
After broiling at high temps, you can burn the skin right off your hand on the griddle an hour after cooking.
It really hold the heat....Keep the hood vents running, or your house temp rises very quickly.
In the broiler @ 1400 degrees 1 min. a side for rare to med. rare.
The broiler is in the center of the pic.
It has ceramic nodules that heat up with the gas to 1600 degrees.
Southbend commercial.
Causes one hell of a smoke storm....The hood takes care of that.
It is the same method that Ruth Chris's uses.
http://i10.photobucket.com/albums/a101/wreck90/Kitchen/December011.jpg
http://i10.photobucket.com/albums/a101/wreck90/Kitchen/December002.jpg
What the hell......I like to cook. Here is more.
http://i10.photobucket.com/albums/a101/wreck90/Kitchen/December007.jpg
__________________

[Joses]

Medium-rare for me...nothing else! Touch of garlic & sea salt...*mmmmmmm*

[90wreck]

A two-minute steak? Sounds great! How fast does the broiler heat up?
See above.
I made an edit.(over edit)

[tonedaddy]

I usually use a knife and fork, but as folks of all ages know, sometimes you can't be afraid to go in bare-knuckled if you have to.

http://www.abbythebasset.com/bbqSlabsBrent_eating_ribs.jpg

:D

Steak = rare to medium rare depending on the cut of meat.

For all other meats, I love to barbeque/smoke/grill as well as cook inside,
and this year I've learned to love this fast-reading thermometer.
So I cook about everything by temp anymore,
and not necessarily the temps you'll find recommended by many other folks.

http://www.thermoworks.com/products/thermapen/tpen_home.html

[devilrob1979]

In the broiler @ 1400 degrees 1 min. a side for rare to med. rare.
The broiler is in the center of the pic.
It has ceramic nodules that heat up with the gas to 1600 degrees.
Southbend commercial.
Causes one hell of a smoke storm....The hood takes care of that.
It is the same method that Ruth Chris's uses.
http://i10.photobucket.com/albums/a101/wreck90/Kitchen/December011.jpg

You have my dream kitchen! I have never met a single person who owned a salamander. That hood system is awesome and the block is amazing. I long for the day I might have a 60" range. You are a man of good taste.

I think marinating steaks is silly. Good aged meat requires no mairnade. I'm not too into prime rib unless the outside has been given a good crust. I don't really have a favorite way to eat red meat or for that matter a favorite red meat. I refuse to eat anything roasted, grilled or broiled beyond medium. I'll eat medium pork but with beef I prefer the rare side of med rare. Smoking is a different situation all together.

[Doodad]

Home salamanders are becoming more common along with the flatop. When we remodel that is happening along with a lowboy beneath.

I like a pan seared ribeye, finished in the oven. Hold while I deglaze with shallots and red wine. Add stock when wine has reduced, reduce to half and mount butter and a little demi.

That is our Friday night bistro dinner when we are in the mood. With potatoes dauphinoise thank you.

[TD_Madden]

ribeye prefered (bone in or out), porterhouse a close second.

Always rare/medium rare, and ALWAYS (rain, snow, or shine) cooked outside on the grille...a sprinkle or two of some "Pride of Szeged Steak Rub". No broiler or pan. When I lived in Mass. I used to see my neighbors peering out the window when the snow was kneedeep and steaks were sizzling!

Restaurant steak can NOT compare. :drool

[Blue Strat]

Restaurant steak can NOT compare. :drool

That's what I thought until I tried bone in Ribeye at Flemings in Tysons. Broiled at ~1400 degrees, nothing since has come close. :drool

A bit pricey at $45 per steak, a la cart, but definitely worth it for very special occasions!

BTW, where are you finding bone in ribeyes for home cooking?

[Doodad]

I see bone in ribeyes even in Kroger down here. The really good grass fed ones are at Whole Paycheck or Fresh Market though. And $$$$.

It is almost cheaper to buy a prime and cut yourself.

[Bantha]

Medium Rare cooked over Mesquite

[echale3]

Seared on the outside, just above blood heat inside, and bleeding....

I'm also a big fan of Lebanese Kibbe. It's raw beef ground with some other ingredients to an ultra-smooth goo, rolled into what looks like a big pink snowball, with some sliced onion thrown on top, and eaten by pulling bites off of it with pieces of flatbread....

[RichieRich]

medium rare

[BIGGERSTAFF]

New York Strip/Filet Mignon, med rare, blackened, and horseradish crust. yummy.

[bdegrande]

cubed, in chili.

[MBreinin]

Do you know that sometimes , when it's busy especially , the cooks at reseraunts will throw the well done steaks in the deep frier and then finish them off on the grill to ge tthe marks ? ( I have seen it when I was a server !!) Never order well done !!!!( not to mention they save the ends and the old meat for well done steaks as well)
These are decent high dollar places too ! ( wasn;t just the places I worked at as resteraunt people all hang out together ) stick with medium or rarer !!

If you order a well done steak in a nice restaurant, you get what you deserve.

[donnievaz]

Absolute favorite? 22 oz bone in Ribeye, medium rare, right here http://www.flemingssteakhouse.com/

Looks incredible. Am I safe to assume that dinner for two at Flemings could put a substantial dent in the old wallet?

[Luke]

not at all

[BIGGERSTAFF]

not at all

What's your favorite way to eat a vegetable?:cool:

[414driver]

Herd the animal slowly across a large camp fire.....kill it....cut it up!

[Luke]

What's your favorite way to eat a vegetable?:cool:

Why bother, she wouldn't notice anyway. :hide

[BluesForDan]

while it is still trying to run away from me.

[rattles]

medium to medium well.......can't handle it still mooing at me!

[jrm]

Last night I was ove at a friends house and we ate some game he had recently hunted. Started off the night with antelope, then moved on to elk, and then finished with some Big Horn Sheep. It was all fantastic. Grilled with some salt and pepper, served medium rare. Perfect.

[TD_Madden]

That's what I thought until I tried bone in Ribeye at Flemings in Tysons. Broiled at ~1400 degrees, nothing since has come close. :drool

A bit pricey at $45 per steak, a la cart, but definitely worth it for very special occasions!

BTW, where are you finding bone in ribeyes for home cooking?


Mike, either check Bloom or Giant...see them in both...in fact Giant has them quite a bit. Either store will cut to order, and it's "choice" Black Angus.

As an aside, my wife and I went to Ruth's Chris in Fairfax for our anniversary. She had whatever the chef's special was, but I got the "Kobe-like" ribeye. It was possibly the WORST steak I've ever had, but didn't make a fuss due to the occasion. Ordered rare, but arrived GREY and buttery on the outside, simi-pink on the inside.....supposedly a "only a fork needed" steak, but took some effort to cut it with the steak knife. I sent them some email the next day about it and got no reply. They have that "1600-degree" thing going, but I prefer real-charcoal or wood fire grilling. I also wrote a "review" online about them.

[Blue Fin]

We don't eat any meat but I love my fish grilled.

[TD_Madden]

http://www.donshula.com/thestory.php?sub=7

[BIGGERSTAFF]

Why bother, she wouldn't notice anyway. :hide

:worthless

[Blue Strat]

Looks incredible. Am I safe to assume that dinner for two at Flemings could put a substantial dent in the old wallet?

Yep, a 22 oz bone in ribeye, a la carte, will set you back about $45. It's worth it for that once a year special dinner though :drool

[Blue Strat]

Mike, either check Bloom or Giant...see them in both...in fact Giant has them quite a bit. Either store will cut to order, and it's "choice" Black Angus.

As an aside, my wife and I went to Ruth's Chris in Fairfax for our anniversary. She had whatever the chef's special was, but I got the "Kobe-like" ribeye. It was possibly the WORST steak I've ever had, but didn't make a fuss due to the occasion. Ordered rare, but arrived GREY and buttery on the outside, simi-pink on the inside.....supposedly a "only a fork needed" steak, but took some effort to cut it with the steak knife. I sent them some email the next day about it and got no reply. They have that "1600-degree" thing going, but I prefer real-charcoal or wood fire grilling. I also wrote a "review" online about them.

You got screwed...bad night perhaps. For the prices they get I would have sent it back until they got it right. Washintonian rated Flemings higher than any of the big names too.

I love charcoal too, but one of these high temp broiler jobs DONE RIGHT is out of this world.

We've got a Wegmans (NE family run SUPER market chain) in Sterling which has an awesome meat dept. No bone in ribeyes on the rack, but I think they've got slabs (roasts?) they can cut to order.

Didn't know Giant could provide anything that good. We've got a Blooms close by too.

[Blueswede]

6 hour prime rib with homemade au jus and horseradish sauce. Man oh man I love it.

I"ve been wanting to cook up a good prime rib; care to share how you do yours? Steve

[Blue Strat]

Why bother, she wouldn't notice anyway. :hide


ROFL! Maybe it's your general outlook on life. :D

[Doodad]

I"ve been wanting to cook up a good prime rib; care to share how you do yours? Steve

Not hard provided you have a thermometer handy in the meat and in the oven and know when to quit based on your desired finished temp. I like to sear on the grill and place in an even oven rather than do the high temp/lower temp thing. To many variables in ovens.

[TD_Madden]

You got screwed...bad night perhaps. For the prices they get I would have sent it back until they got it right. Washintonian rated Flemings higher than any of the big names too.

I love charcoal too, but one of these high temp broiler jobs DONE RIGHT is out of this world.

We've got a Wegmans (NE family run SUPER market chain) in Sterling which has an awesome meat dept. No bone in ribeyes on the rack, but I think they've got slabs (roasts?) they can cut to order.

Didn't know Giant could provide anything that good. We've got a Blooms close by too.


Here's something weird...I FINALLY got an email response today from the manager asking me to call...something about "lost email" (I've used that excuse a time or two as well...) :cool:

[MudPies]

Mine is simple. Take the ribeye loin, wash it. score the fat side with a knife. pour worchestershir (sp?) on, salt, pepper, seasoned salt, garlic powder, more pepper, any other seasoning you want. bake it at around 200-250

when finished I trim off the fat side carefully, let it sit, cook up the au jus with some onions garlic and other spices. while that reduces I make a simple horseradish sauce w/ 1:1 horseradish and sour cream. Sometimes I'll add a little worchestershir to the h sauce.

edit: oh yea, if I'm making it for the next day I'll filter the au jus thru cheesecloth and let it sit in the fridge overnight so I can pull the layer of solid fat off the top before reheating.

[david henman]

...its a rare treat. my dad's boss died young from gorging himself on red meat (he prided himself on avoiding alcohol and tobacco...:NUTS).

you can't beat a good quality cut, crisp outside and raw inside, with a good merlot.

roast beef in a good restaurant - oh, yeah!

(trying to cook a small roast beef at home has proven impossible)

haven't had steak tartar in years - must remedy that soon!

-dh

[Blue Strat]

Here's something weird...I FINALLY got an email response today from the manager asking me to call...something about "lost email" (I've used that excuse a time or two as well...) :cool:


Ask him for a gift certificate for Fleming's. ;)

[stevieboy]

For me, it's still a good cheeseburger. Followed by a carne asada burrito.

(Meaning in preference, I don't follow a cheeseburger with a carne asada burrito!)

[CharAznable]

With the soul still inhabiting the meat...

[JPF]

Right after the bullfights