NationStates Jolt Archive

For clarification: steak = beef steak (moo)

What toppings do you put on your steak?

Poll to follow.

As for me, I like salt, pepper, garlic, and sauteed onions on my ribeye.

For clarification: steak = beef steak (moo)
:p

That made me laugh.

Absolutely nothing.

I want this to develop into a flame-fest, so someone can make a joke about flame-grilled steak.

I'm vegetarian, so, uh, nothing.

For clarification: steak = beef steak (moo)

What toppings do you put on your steak?

Poll to follow.

As for me, I like salt, pepper, garlic, and sauteed onions on my ribeye.
Why can't steak count for, say, fish steak? I buy fish steak from the market all the time. I resent you for your exclusion of the fish steak. You....you cad. Everybody knows vegetarians don't eat real steak.

Good steak requires nothing more than a little salt.

Absolutely nothing.

Have to agree with that most of the time.

I'm vegetarian, so, uh, nothing.
Now, there's a real Mu.
Forget that "Buddha killing" crap.

a bit of salt, a bit of pepper, a bit of steak sauce and some hot sauce, preferably chipotle tobasco.

:p

That made me laugh.


"What do you put on her tuna?"

hehe

Grilled onions on the side. I don't know if I'd call it a "topping", but when they're cooked they ususally have a number of seasonings cooked in, I like those, as long as they're not over-the-top, then it drowns out the flavor of the meat. I just like a little hint of ground black pepper, and a few other spices (can't think of the names off the top of my head, my dad ususally puts the stuff on them before he cooks on the grill). Then we just put the onions up on the top rack of the grill and let them cook up there till they're nice and sweet, but not black, and just throw 'em up on the side of the steak. Mmmm...

Salt, Pepper, Sauteed Mushrooms and Onions.

More relevantly, hoe do you like your steak?

Personally I'm a medium/ medium rare man.

Simonist']Why can't steak count for, say, fish steak? I buy fish steak from the market all the time. I resent you for your exclusion of the fish steak. You....you cad. Everybody knows vegetarians don't eat real steak.

you're welcome to start a "what do you put on your tuna?" thread, if you see fit.

hehe

I put a little salt on it and let it come to room temperature. Sometimes, I cut a garlic clove in half and rub it on the meat.

I'm really eating meat to taste meat-I dont like much else on it.

Salt, Pepper, Sauteed Mushrooms and Onions.

More relevantly, hoe do you like your steak?

Personally I'm a medium/ medium rare man.

good question

I like mine medium-rare...

I like mine medium-rare...
Oh, definately. Once you get over the fear that you're eating raw meat, it's the best way to have it. :p

Do you mean after it is served.
Or while preparing it.

I like mine rare, but not quiteeee to the point where its still mooing...

Oh yeah, I like mushrooms with mine too sometimes, but I dont get that unless I go to a restaraunt, because my dad doesn't like mushrooms and he wont cook them when he makes steak. He's like "why the hell would you want to eat a glob of fungus..."

Do you mean after it is served.
Or while preparing it.

either... whatever floats your boat.

i can break it down:

Pre-cooking:
Salt, pepper, Worcestershire, garlic

Post-cooking:
Sauteed onions

almost forgot:
I also like garlic butter to melt all over it after it's been cooked... if i have some around (well I don't, so that's only at restaurants that have garlic butter)

you're welcome to start a "what do you put on your tuna?" thread, if you see fit.

hehe
I don't eat tuna. Tuna is too bland and lifeless to really take upon any true flavoring during the entire process, it's pretty disgusting.

Simonist']I don't eat tuna. Tuna is too bland and lifeless to really take upon any true flavoring during the entire process, it's pretty disgusting.

yeah, i like tuna with a bunch of mayo (mixed up) and maybe celery... salt and pepper.

Salt, Pepper, Sauteed Mushrooms and Onions.

More relevantly, hoe do you like your steak?

Personally I'm a medium/ medium rare man.


rare/raw.

I always felt that that A1 sauce and all that would just drown out the flavor of the meat.

I like mine rare, but not quiteeee to the point where its still mooing...

Oh yeah, I like mushrooms with mine too sometimes, but I dont get that unless I go to a restaraunt, because my dad doesn't like mushrooms and he wont cook them when he makes steak. He's like "why the hell would you want to eat a glob of fungus..."

your dad and I hold a similar view of mushrooms. hehe

Absolutely nothing.

Almost the same, I tend to put on another steak maybe even two if I'm peckish.

Almost the same, I tend to put on another steak maybe even two if I'm peckish.

What will sir be having on his steak? Another one please:p

Simonist']I don't eat tuna. Tuna is too bland and lifeless to really take upon any true flavoring during the entire process, it's pretty disgusting.


I love tuna. Very lightly grilled/rare, with some lemon squeezed over it.

And tuna salad on a sandwhich- I either make it with salsa instead of mayonaise or celery and appled diced and mixed into it.

The only fish I like is swordfish, that shit rocks when cooked on the grill.

I can't believe that nobody's mentioned horseradish yet. The strong stuff makes you feel like you're having a nosebleed, which is pretty odd, but strangely pleasant.

Medium-well fillet mignon wrapped in bacon and topped with a few mushrooms.

I usually don't put anything on my steak, but occasionally I'll put something on the side. Changes pretty much every time though. Last time it was sauteed mushrooms and shallots in a tarragon cream sauce.

Oh, and I like my steak medium rare.

A nice rare sirloin with a good smear of dijon mustard

What will sir be having on his steak? Another one please:p
That made me laugh.:)

I tend to keep it simple; a bit of pepper, and Medium rare to keep the juices flowing.

On the side, Onions and mushrooms ftw.

As steak is pretty much the staple diet in this part of Brazil what I put on it varies from day to day.

Pre cooking there will always be some salt but then there are options of Soy sauce, Worcester sauce (called English sauce here), Fresh ground pepper, garlic, etc. In general the better the quality of the meat, the less I add to it.

After cooking it gets funky. The best quality (filet mignon, prime picanha) gets nothing, it doesn't need it. Then good but not excellent has options of, blue cheese sauce, sauteed mushrooms, sauteed onions, tomato and sweet pepper dressing, mustard sauce, etc. Depending on what is available and the mood.

The cheaper beef normally gets breadcrumbed and fried (a milanesa here) but the breadcrumbs can have any combination of spices yopu want mixed in. I like combinations such as mustard, sweet paprika, fresh black pepper, salt and marjoram.

Then there is always the option of having an egg or two on your steak as well.

Fillet Mignon, mmm.

I can't believe that nobody's mentioned horseradish yet. The strong stuff makes you feel like you're having a nosebleed, which is pretty odd, but strangely pleasant.

The only time I put horseradish on steak is if I'm eating prime rib. Mmm, prime rib... Dammit you made me hungry! :(

[QUOTE=AB Again]The cheaper beef normally gets breadcrumbed and fried (a milanesa here) but the breadcrumbs can have any combination of spices yopu want mixed in. I like combinations such as mustard, sweet paprika, fresh black pepper, salt and marjoram.QUOTE]

Ah, like a Wiener Schnitzel, but urmm... older. They are truly tasty.

Fillet Mignon, mmm.


Flank steak, mmm.

As steak is pretty much the staple diet in this part of Brazil what I put on it varies from day to day.

Pre cooking there will always be some salt but then there are options of Soy sauce, Worcester sauce (called English sauce here), Fresh ground pepper, garlic, etc. In general the better the quality of the meat, the less I add to it.

After cooking it gets funky. The best quality (filet mignon, prime picanha) gets nothing, it doesn't need it. Then good but not excellent has options of, blue cheese sauce, sauteed mushrooms, sauteed onions, tomato and sweet pepper dressing, mustard sauce, etc. Depending on what is available and the mood.

The cheaper beef normally gets breadcrumbed and fried (a milanesa here) but the breadcrumbs can have any combination of spices yopu want mixed in. I like combinations such as mustard, sweet paprika, fresh black pepper, salt and marjoram.

Then there is always the option of having an egg or two on your steak as well.

You sound a very accomplished cook.

Flank is nice but it holds no level of deliciousness to Mignon.

I can't believe that nobody's mentioned horseradish yet. The strong stuff makes you feel like you're having a nosebleed, which is pretty odd, but strangely pleasant.

i just ate sushi for the first time (okay, it was a ball of rice with a piece of tuna on top of it... if that's sushi, then i ate sushi. lol)

...and put what must have been a large amount of the green stuff on it (wasabi)...

i was in pain... went right up my nose, like a mixture of Vick's Vap-o-rub and Sunkist.

lol

Flank steak, mmm.

...cut that puppy on the bias and stick it inside a tortilla with onions and peppers (and cheese -- Wisconsin style fajita. hehe).

...sour cream and salsa.

mmmm

Flank is nice but it holds no level of deliciousness to Mignon.


See- I prefer the meatier flavor and texture of a flank or skirt steak over the tenderloin. Of course-I do like tenderloin too, but its too tender, in my opinion.

As steak is pretty much the staple diet in this part of Brazil what I put on it varies from day to day.

Pre cooking there will always be some salt but then there are options of Soy sauce, Worcester sauce (called English sauce here), Fresh ground pepper, garlic, etc. In general the better the quality of the meat, the less I add to it.

After cooking it gets funky. The best quality (filet mignon, prime picanha) gets nothing, it doesn't need it. Then good but not excellent has options of, blue cheese sauce, sauteed mushrooms, sauteed onions, tomato and sweet pepper dressing, mustard sauce, etc. Depending on what is available and the mood.

The cheaper beef normally gets breadcrumbed and fried (a milanesa here) but the breadcrumbs can have any combination of spices yopu want mixed in. I like combinations such as mustard, sweet paprika, fresh black pepper, salt and marjoram.

Then there is always the option of having an egg or two on your steak as well.

i saw an ad for a Brazilian steak house on one of those in-flight magazines...

I forget the place's name but they cooked the beef on a spit (sort of like an old-fashioned gyro shop) and sliced off pieces for the denizens... looked scrumptious.

...cut that puppy on the bias and stick it inside a tortilla with onions and peppers (and cheese -- Wisconsin style fajita. hehe).

...sour cream and salsa.

mmmm

You said it!!! I like to use Vidalia onions, and red peppers-and a splash of tequila and lime in the meat.

Even better on a charcoal fire.
Yeah- thats good stuff.

...cut that puppy on the bias and stick it inside a tortilla with onions and peppers (and cheese -- Wisconsin style fajita. hehe).

...sour cream and salsa.

mmmm

Fajitas for life.

i saw an ad for a Brazilian steak house on one of those in-flight magazines...

I forget the place's name but they cooked the beef on a spit (sort of like an old-fashioned gyro shop) and sliced off pieces for the denizens... looked scrumptious.

Churrasco! or if you translate how they are called here into English you get 'running swords' or some variant on this.

The meat is flame barbecued on long spits, which are then brought to your table by the waiters who weild large very sharp knives with which they carve pieces of the meat for you.

It is derived from the traditional way of cooking of the Gauchos
http://www.mikrus.com.br/~classe35/churrasco.JPG

Churrasco! or if you translate how they are called here into English you get 'running swords' or some variant on this.

The meat is flame barbecued on long spits, which are then brought to your table by the waiters who weild large very sharp knives with which they carve pieces of the meat for you.

It is derived from the traditional way of cooking of the Gauchos
http://www.mikrus.com.br/~classe35/churrasco.JPG


Sounds good to me!!

All this food talk before dinner, it's painful.
Almost as bad as the sandwich website.

Churrasco! or if you translate how they are called here into English you get 'running swords' or some variant on this.

The meat is flame barbecued on long spits, which are then brought to your table by the waiters who weild large very sharp knives with which they carve pieces of the meat for you.

It is derived from the traditional way of cooking of the Gauchos
http://www.mikrus.com.br/~classe35/churrasco.JPG

yeah, that's right... now i remember, they described it as gaucho-style. It looks great!

(my poor stomach's growling would pull about a 1.5 on the Richter scale.)

Fajitas for life.

word, word

Usually just English mustard. I like very rare steaks though, so does blood count? :D

Why do people like their steaks oozing with blood so much?
I can understand sauce but blood?

Usually just English mustard. I like very rare steaks though, so does blood count? :D


with me it does. I like lamb raw too.

Just had rack of lamb last night, Easter tradition and all.
Crumble and herbs is delicious on it.
Too bad lamb is too expensive for ordinary consumption anymore.

(A rack of lamb costs $30)

Just had rack of lamb last night, Easter tradition and all.
Crumble and herbs is delicious on it.
Too bad lamb is too expensive for ordinary consumption anymore.

(A rack of lamb costs $30)

how many people does a rack of lamb feed (say, 10 oz per person, assuming there are things like potatoes/vegetables to supplement the meat)?

with me it does. I like lamb raw too.

do you do like a 2-3 minute sear on each side (steak)?

Why do people like their steaks oozing with blood so much?
I can understand sauce but blood?

Flavour and texture. Why else: to gross out people at the next table perhaps?

If my husband makes it, nothing, the meat is flavourful enough without any help (although I don't know what he marniates it in, so it's got something)

At a restraunt I tend to go for a NY Strip, or a Sirloin, and most of the time medium-well, with some 57 sauce if they didn't cook it right.

Just had rack of lamb last night, Easter tradition and all.
Crumble and herbs is delicious on it.
Too bad lamb is too expensive for ordinary consumption anymore.

(A rack of lamb costs $30)

Chris wins! Living near a farm, the owners of whom we are friends with, we get lamb remarkably cheap (£10 a rack).:)

The Ex and I cook rib-eyes on the George Foreman grill (one at a time)... and they come out just fine -- cooked adequately, with juices intact.

FYI:

Alton Brown (Food Network) recommends that you let your steak sit for a few minutes... to let the juices settle... so that when you first use knife/fork, all the juice doesn't spill out.

I'm not a big fan of ribs - I can never seem to get much meat off them.

Or am I not eating them properly?

Do we have a rib expert in the house?

I'm not a big fan of ribs - I can never seem to get much meat off them.

Or am I not eating them properly?

Eat them like a beast! Go back to your Neanderthal roots! RARRRR! Use those damn canine teeth!

I'm not a big fan of ribs - I can never seem to get much meat off them.

Or am I not eating them properly?
you are not cooking them properly. Properly prepared and smoked the meat should fall off the bones.

you are not cooking them properly. Properly prepared and smoked the meat should fall off the bones.
Oh right, I didn't know that - I've never actually cooked them myself, just had them given to me, but I might stop passing them by in the shop now and give it a go. :)

The Ex and I cook rib-eyes on the George Foreman grill (one at a time)... and they come out just fine -- cooked adequately, with juices intact.

FYI:

Alton Brown (Food Network) recommends that you let your steak sit for a few minutes... to let the juices settle... so that when you first use knife/fork, all the juice doesn't spill out.


He's right. I also reccomend you use stainless steel tongs to turn meat, not a fork.

do you do like a 2-3 minute sear on each side (steak)?

Yeah. As long as its thick. If it starts to curl, I hate it. I hate grey meat.

He's right. I also reccomend you use stainless steel tongs to turn meat, not a fork.

right, figures... the fewer holes for the juices to leak out of, the better. danke.

With the possible exception of sauteed mushrooms, putting anything on your steak is an insult to the chef. Putting something on it means the chef didn't do his job right.

A-1 sauce...

For clarification: steak = beef steak (moo)

What toppings do you put on your steak?

Poll to follow.

As for me, I like salt, pepper, garlic, and sauteed onions on my ribeye.If it's cooked right, toppings just get in the way.

I like to think that I make a pretty damn good steak, so here's my opinion on the subject.

If you properly prepare your steaks (I like lean cuts, marinaded with Parmesan Peppercorn salad dressing for a minimum of 8 hours, with a maximum of 48 hours), there is no need for toppings. The last steaks I made (on a George Foreman grill) were so tender and flavorful, you could almost cut them with a plastic fork. They were also some of the best steaks I've ever had (I've paid $30+ for filet mignon at restaurants, that didn't compare). My roommate had one, and he described it like eating a candy bar.

If it's a good steak---NOTHING.

Having said that, it's almost impossible to find a good steak. A few years ago the Dept of Ag changed the definition of "Prime" and "Choice". Under the new definition there can be very little fat. Good for health but bad for taste. For great tast there needs to be about an inch of fat all the way around the edge. This means that the meat itself also contains fat known as "marbling".

Most meat today needs to be soaked in meat tenderizer to make it half way palitable.

And this is from someone with a herd of cattle.

If it's a good steak---NOTHING.

Having said that, it's almost impossible to find a good steak. A few years ago the Dept of Ag changed the definition of "Prime" and "Choice". Under the new definition there can be very little fat. Good for health but bad for taste. For great tast there needs to be about an inch of fat all the way around the edge. This means that the meat itself also contains fat known as "marbling".

Exactly. Absolutely nothing. My husband and I went out to dinner this evening at a restaurant which gives you the choice of actual cuts of meat you want cooked for you. I picked a nicely marbled filet, and my husband a strip steak. Mine was absolutely delicious. His was pretty good. He liked his, though, so that's what matters. A filet doesn't need the 1/2 inch fat the strip does though... the internal marble is quite enough to keep the whole thing good, as long as you don't overcook it.

Whatever the person cooking it puts on it, though I may add steak sauce.

Butter!

When making a steak I tend to use an elaborate, but delicious dry rub. Its got onions, garlic, salt, pepper, cayenne, chili powder, paprika, old bay, and cinnomon. Some how they all work together and it makes the steak delicious.

When making a steak I tend to use an elaborate, but delicious dry rub. Its got onions, garlic, salt, pepper, cayenne, chili powder, paprika, old bay, and cinnomon. Some how they all work together and it makes the steak delicious.

old bay?
this probably means you're from one of the "mid-atlantic" states (not new england, but not quite "the south") in the US (i'm guess maryland - they put old bay on everything)

nothing beats heinz ketchup

If it's a good steak---NOTHING.

Having said that, it's almost impossible to find a good steak. A few years ago the Dept of Ag changed the definition of "Prime" and "Choice". Under the new definition there can be very little fat. Good for health but bad for taste. For great tast there needs to be about an inch of fat all the way around the edge. This means that the meat itself also contains fat known as "marbling".

Most meat today needs to be soaked in meat tenderizer to make it half way palitable.

And this is from someone with a herd of cattle.

I'm going to have to respectfully disagree with your statement about steaks needing an inch of fat all the way around the edge. Like I said in my prevoius post, I'm pretty good at cooking steaks, and I try to get the leanest cut of meat possible (some marbling is acceptable, but anything on the edge is waste, IMO). YMMV

I'm going to have to respectfully disagree with your statement about steaks needing an inch of fat all the way around the edge. Like I said in my prevoius post, I'm pretty good at cooking steaks, and I try to get the leanest cut of meat possible (some marbling is acceptable, but anything on the edge is waste, IMO). YMMV
" marinaded with Parmesan Peppercorn salad dressing"

You admit that the steak is no good until you marinate it, undoubtedly adding fat. It's that marinade that is giving the lean meat the taste, not the meat itself. The ring of fat is a waste but that's what gives real meat full flavor. I admitted that it's less healthy, but the question is what tastes the best. I don't know of a real cattleman that would choose the taste of lean over fat. They raise lean because the Ag Dept. defines "Choice" and "Prime" as lean. After they made that change cattlemen fed to the definition, but they truely "finish" the beef they eat themselves.

All depends on the steak. Cheap ones (usually what I can afford) need dressing up more than good ones.

AB Again, there are some decent churrasco places here in Japan - and I measure by what my Brazilian friends say about them, not having been to Brazil.

And as far as marbling and fat content, well raised wagyu kick ass!

Seasoning: Salt and pepper.

Dried herbs: parsley or basilicum.

old bay?
this probably means you're from one of the "mid-atlantic" states (not new england, but not quite "the south") in the US (i'm guess maryland - they put old bay on everything)
Yes. I am from Bawmur, Merlin (usually pronounced Baltimore, Maryland by those not from there). And we put Old Bay on everything because it works on everything. I once took a tin of old bay on a summer hiking trip to make the food taste good. At the end of the trip when I offered the rest of the old bay to whoever wanted it, people were pushing and shoving to get it.