2006-09-16 12:33:05 · 39 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
New York strip steak, marinated for a couple of hours in some Worchestershire sauce, as well as a little minced onion and garlic. Before cooking, sprinkle it with a little Montreal steak seasoning on both sides.
Broil it until it's medium, then serve with grilled onions, peppers, and mushrooms, and a dollop of A-1 steak sauce. Now that's fine eating!
2006-09-16 12:37:25 · answer #1 · answered by Wolfeblayde 7 · 1⤊ 0⤋
Well done steak from LongHorn and Applebees Restaurant. The perfect is the one you made yourself at home on the grill with some mushrooms on top and some steak sauce. That's a perfect steak.
2006-09-16 12:37:38 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Has to be either a nice thick filet or porterhouse.
Sprinkled gererously with Mckormick's Montreal steak and lots of Worcestershire.
Grilled to a perfect rare. To me rare is the best way to eat a steak, you really get the flavor of the meat !!
2006-09-16 12:49:24 · answer #3 · answered by Suzie K 4 · 0⤊ 0⤋
the perfect pepper steak is served by a frenchman called Bruno in a small town called Coron on the south coast of an island called Busuanga in the Philippines. It costs 5usd and is the most succulent, tender, peppery steak i have eaten in 48 years. it is also just as good every time i eat it!!!!!!
2006-09-16 12:45:36 · answer #4 · answered by fed up with stupid questions 4 · 0⤊ 0⤋
The Finest Welsh Black Sirloin steak , Rare to Medium on a griddle pan served with a green salad and fried mushrooms with chopped garlic and parsley
2006-09-16 23:29:54 · answer #5 · answered by monty 2 · 0⤊ 0⤋
Porterhouse -
Dash of salt and pepper with a little garlic butter rubbed on.
Seared long enough on each side to change the color...maybe 30 seconds.
Done.
Serve with a rich cabernet or spicy shiraz...perfect
A1 is for shoe leather and a baked potato is filler when your steak is too small.
2006-09-16 12:43:44 · answer #6 · answered by Trid 6 · 0⤊ 0⤋
Inch-thick ribeye grilled six minutes on each side (turn only once). Top with a dollop of real butter and seasoned salt (never salt before grilling - draws the juice out).
2006-09-16 12:39:40 · answer #7 · answered by mickeyg1958 4 · 0⤊ 0⤋
I like Ribeye, must be medium rare, got to have those juices running and I need Ketcup, lots and lots of Ketchup. Cooked on the grill and pass me an ice cold beer in a bottle!
2006-09-16 12:38:11 · answer #8 · answered by BlueSea 7 · 0⤊ 1⤋
Rump. Juicy. Brown on the outside, delicate pinkish-grey on the inside. Mmmmm. With a pepper sauce on the side.
2006-09-16 12:35:20 · answer #9 · answered by Mountaineer 3 · 0⤊ 0⤋
1&1/2 inch thick Porterhouse cut
Grilled over Mesquite wood coals to a
PERFECT medium
(For those who don't know; a porterhouse is a T-bone with more of the tender "eye" on it!)
2006-09-16 12:41:45 · answer #10 · answered by Wizard of Oz 3 · 0⤊ 0⤋