What's your favourite cut, and doneness, for steak?!
For me, it's Sirloin and medium-rare!.Www@FoodAQ@Com
Answers:
I like the fattiness of a Rib-Eye!.!.!. medium-rare to medium!.
Porterhouse is good too!.!.!. You get a filet and a NY strip in one steak!. (Note: A porterhouse and the T-bone are from the same primal cut, but the porterhouse has a larger filet/tenderloin portion)
In reality, doneness is not really a big factor for me!. The steak has to have a nice crust (crispy outer layer) on it, as a result it ends up medium-rare to medium!. The crust is the key for me!.Www@FoodAQ@Com
Porterhouse is good too!.!.!. You get a filet and a NY strip in one steak!. (Note: A porterhouse and the T-bone are from the same primal cut, but the porterhouse has a larger filet/tenderloin portion)
In reality, doneness is not really a big factor for me!. The steak has to have a nice crust (crispy outer layer) on it, as a result it ends up medium-rare to medium!. The crust is the key for me!.Www@FoodAQ@Com
For me i like to get the cheap cuts, then marinate them and grill them medium!. So that would be a round steak cut 1 inch thick and marinated in Worcestshire, A-1!. Then after it has set for an hour, i sprinkle garlic powder, onion powder, black and red pepper on both sides and grill or broil to medium!.
And, for those of you who DON'T know, a London broil is nothing more than a thick cut top round steak!. So if you can get round steak fairly cheap, why buy London Broil!?
krystanWww@FoodAQ@Com
And, for those of you who DON'T know, a London broil is nothing more than a thick cut top round steak!. So if you can get round steak fairly cheap, why buy London Broil!?
krystanWww@FoodAQ@Com
exactly like this:
http://www!.thedjlinkdomain!.co!.uk/picture!.!.!.Www@FoodAQ@Com
http://www!.thedjlinkdomain!.co!.uk/picture!.!.!.Www@FoodAQ@Com
T-Bone well-done & tender!.
***I learned in biology class that if you eat rare steak, then you're @ risk for getting really sick!.Www@FoodAQ@Com
***I learned in biology class that if you eat rare steak, then you're @ risk for getting really sick!.Www@FoodAQ@Com
1!.5 inch thick Porterhouse!. Pittsburgh style (black and blue) seasoned with salt and pepper only, dry aged if possible!.Www@FoodAQ@Com
New York Strip !.!. medium to medium well!. I dont want to see any blood running!.Www@FoodAQ@Com
T-bone!.!.!. medium!.!.!. grilled!
MMMMM!.!.!. I think I'll go to the Outback tonight!Www@FoodAQ@Com
MMMMM!.!.!. I think I'll go to the Outback tonight!Www@FoodAQ@Com
Filet mignon, pan sauted in flaming butter, very rare!.Www@FoodAQ@Com
Ribeye, medium!.Www@FoodAQ@Com
KC Ribeye Med-well
Porterhouse MedWww@FoodAQ@Com
Porterhouse MedWww@FoodAQ@Com
sirloin!.!.!.!.
and tenderloin (the fillet mignon cut)!.!.!.!.medium well!.!.!.!.!.
now I'm hungry!.!.!.see wat you did!?!Www@FoodAQ@Com
and tenderloin (the fillet mignon cut)!.!.!.!.medium well!.!.!.!.!.
now I'm hungry!.!.!.see wat you did!?!Www@FoodAQ@Com
I like Filet Mignon, medium rare!Www@FoodAQ@Com
medium rare! tenderloin or ribeye :)Www@FoodAQ@Com
Rib (cube roll ) on the bone, medium rare!.Www@FoodAQ@Com
medium-well fillet mignon!Www@FoodAQ@Com
T-Bone -- rareWww@FoodAQ@Com
t bone 1!.5 thickness med rareWww@FoodAQ@Com