Rib Eye & Medium for me.
No Sauce either, Just salt and pepper and fried in Olive oil (Mild) & Butter.
2007-03-01 08:02:41 · 29 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
Here are my faves.
1. Porterhouse-Med Rare. Little bit of seasoning salt. It combines the Filet and NY Strip separated by a T-bone. The bone-in keeps the meat nicely tender and flavorful.
2. Rib Eye-Medium. I like this a little bit more cooked because fat tastes better cooked. I use McCormick's Montreal Steak Seasoning for this.
3. Top Sirloin-marinated for 24 hours in a special marinade invented by a US Marine. It has Coke, habanero peppers, teriyaki sauce, garlic, and several other ingredients. Cooked medium to medium well. Because of the marinade, you can cook this one a little longer without losing tenderness.
4. Filet Mignon-Medium Rare with gorgonzola cheese and sauteed onions.
5. Arrachera, which is a Mexican flank steak. It is delicious and tender.
2007-03-01 08:26:34 · answer #1 · answered by Michael Y 3 · 1⤊ 0⤋
Prime Rib-Medium Rare.
2007-03-01 08:11:48 · answer #2 · answered by jaypea40 5 · 1⤊ 0⤋
Fillet. On the rare side of medium. With creamy mushroom sauce made with the butter I fried the steak in. Yum yum delish x
2007-03-01 08:11:09 · answer #3 · answered by Away With The Fairies 7 · 2⤊ 0⤋
Two or three times a year (Christmas, my mom's birthday, and another occasional holiday) I buy an entire beef tenderloin. I trim it myself, removing the chunks of suet, silver skin and any odds and ends that will go into stirfry later. I am left with what is essentially three pounds of fillet.
Then I salt it and put it in the oven until it is medium rare. That's all it needs.
2007-03-01 09:17:09 · answer #4 · answered by LX V 6 · 1⤊ 0⤋
Rib Eye, medium, on the grill
2007-03-01 08:11:36 · answer #5 · answered by wellaem 6 · 1⤊ 0⤋
Rib Eye... I consistently call the three purple meat livestock that our relatives will shop for OUR freezer - Rib Eye, Chuck Roast, and T-Bone Pickens. Woo Hoo, they're off to the butcher in each and every week !!
2016-11-26 22:38:11 · answer #6 · answered by pirozzi 4 · 0⤊ 0⤋
Sirloin,Or t-bone,fried in sunflower oil medium to burnt with onions.
2007-03-01 08:12:05 · answer #7 · answered by taxed till i die,and then some. 7 · 2⤊ 0⤋
Filet mignon, grilled over charcoal, salt and pepper, medium-rare.
2007-03-01 08:19:05 · answer #8 · answered by brevejunkie 7 · 1⤊ 0⤋
two slices of medium rare fillet sandwiching a slice of haggis all covered with a whisky / pepper sauce , try it
2007-03-01 08:22:10 · answer #9 · answered by ctdno7 2 · 1⤊ 0⤋
oh sirloin steak, definatly, it has to be well done, i know its a sin to most but i can not have blood on my plate. i need it to be cooked thoroughly, much to the annoyance of my partner when waiting for our food at a restaurant
2007-03-01 08:14:45 · answer #10 · answered by ROXY 3 · 1⤊ 0⤋