Whats your favorite kind of steak?

Question

Give me your favorite cut, kind of beef, and way you like to prepare it.

Answer 1

My favorite cut is a porter house. I prefer American wagyu ( American Kobe ). I use some seasoning salt and grill. That way what you taste is the meat. Yes, wagyu is expensive but it's worth the price. incredible marbled meat and absolutely delicious.

Answer 2

The best steak is a Porterhouse. It looks like a T-bone but on one side of the T is a New York Strip and on the other side is a Rib-eye. It has the best flavor and you can actually taste different flavors between the New York Strip and the Rib-eye. All in one steak!! Sear it on the outside as hot as you can. Around 1000 Fahrenheit if you can get it, then reduce the heat and cook it until it is as done as you like it. If you are going to season it, do that about 10 to 15 minutes before you put it on to cook. After is has finished cooking take it off the heat and let it rest for about 10 minutes. That step is very important. The meat will be more tender and juicy.

Answer 3

Porterhouse steak. Delicious because it has both sides of the spectrum. Tender and juicy and full of flavor. A softer tender meat on one side of the bone, while the other side is rich in flavor and has just a little more of a bite to it, but by no means tough. Seasoned with your favorites(mine are kosher salt and fresh ground pepper) and served with sauteed mushrooms and onions would be a delight to any steak lover. Flame broiled/grilled is absolutely the best way to go. STEAK, IT'S WHATS FOR DINNER!!!!!

Answer 4

My favorite steak is a Tri-Tip grilled to medium rare with Canadian steak seasoning on it. The steak has to be thick cut to 1 3/4 " It's the best. I will take it every time. This steak gained its popularity in Lompoc and Santa Barbara, California.

Answer 5

Beefsteak Florentine.

An incredible three-inch thick porterhouse from the Chianina breed seasoned simply with olive oil, salt, pepper and minced garlic, then grilled over a charcoal fire until just north of blood-rare. Served simply with lemon wedges and a fine Chianti Classico.

Answer 6

Porterhouse...broiled MR...put water in bottom of the broiling pan. Spray top of pan with Pam spray (so it doesn't stick and easy clean up) Place steak on add some seasoning, (salt, pepper and seasoning salt, maybe a little garlic salt). Cook for a few minutes, turn over and cook the other side for a few minutes. Serve with a tossed salad and baked potato. YUMMY!!

Answer 7

I really love ribeyes at home. I cook t midrare
but if i eat a steak out, i go to outback and get an outback style prime rib mid rare if possible or a Victorias center cut drowned filet with bleu cheese crust mid rade... yummy

Answer 8

My favorite is filet, and here is one of my favorite filet meals!

Filet Mignon with Avocado and Sea Salt

Ingredients:

1 perfectly ripe Haas avocado
2 each first quality filet mignons, 6 to 8 ounces each
1 teaspoon very good coarse sea salt (Fleur de Sel)
2 tablespoons very high quality extra virgin olive oil
A few cilantro sprigs for garnish

To prepare:

1.Split the avocado in half, remove the seed. Using a sharp paring knife, make very fine, shallow lengthwise slits through the avocado skin. Peel away the skin and cut the meat of the avocado into 1/4 inch think lengthwise slices. Reserve, drizzle a splash of lime juice over the fruit.

Season the filet mignons with salt and freshly ground black pepper. Lightly flatten each filet with your hand.

In a sauté pan over very high heat, coat the pan with a film of oil. When the oil begins to smoke, place the filet in the pan and sear both sides until nicely brown but very rare, about 2 minutes on each side. Transfer the filets to an ovenproof pan fitted with a roasting rack. Can be done ahead of time up to this point.

Preheat the oven to 350 degree F. When ready to serve, cook the filets in the oven for 15 to 20 minutes for medium rare or according to personal preference.

To serve, place a filet mignon in the center of each warm dinner plate. Gently lay a few slices of avocado over each filet. Sprinkle with sea salt and drizzle olive oil over the whole affair. Garnish with cilantro sprigs.

Serve Cilantro and Serrano Chile Rice on the side.

'The unique piquant flavors of cilantro and serrano chile pepper, the staples of "Cowboy Cuisine" dress up the aromatic rice with a little spicy surprise, the perfect accompaniment for filet and avocado."

Cilantro and Serrano Chile Rice

Ingredients:

1 3/4 cups chicken broth
1 teaspoon salt
1 cup white aromatic rice (Texmati brand)
1 tablespoons unsalted butter, softened
1/2 medium white onion, finely minced
1 to 2 serrano chile, stemmed, seeded, and finely minced
1/4 cup cilantro leaves, finely chopped

To Prepare:

In a 1-quart saucepan over high heat, combine the chicken stock, salt, and rice. Bring to a boil, stir well, and cover the pan. REDUCE the heat to very low and simmer until all the water is absorbed, about 15 to 18 minutes.

Meanwhile, in a small bowl using a wooden spoon, mix the butter, minced onion, serrano chile and cilantro until combined. Using a fork or two chopsticks, stir the cilantro mixture into the hot rice until the butter melts and the ingredients are well distributed. Cover the pan and let stand for 5 minutes. Serve at once with the steak and avocado.

Answer 9

Bleu Cheese Filet
Our Filet Mignon grilled to your liking then covered in a Bleu cheese crust. Served golden brown and sprinkled with roasted garlic cloves. With a nice Cabernet and some bread. Heaven of earth.

Answer 10

A one inch thick rib-eye grilled over very high heat cooked to rare. Sautéed shroomz n onions on the side, Sautéed baby Asparagus, A salad w/ vinagerette, Baked potato w/ everything, and a glass of hearty burgundy.