MWS Natural
Member
If your steak needs any kind of sauce then you are doing it wrong. Surprisingly I've found more Roadhouse Bars that do steak better than most Steak Houses.DarkAngelYuna said:
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Weekly Thread Backfire: Eating steak makes me feel like a king.
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platypotamus said:
I think rib eyes are too soft and chewy, I like my steak a bit more firm.
ThatCrazyGuy
Member
The Rib Eye is the king of steaks!
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Pelydr said:
This gang of steak sauce bottles argues otherwise.
PS - Please leave my thread if you're going to be such an elitist douche :lol
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Sharp said:
Ah! To you it does, but not everyone enjoys food the same way.
I like it through a tube, mostly. Easier to digest.
Besides, the A1 pushes the meat through my veins quicker...or is it slower?...hmmm
Resident Guru
Member
A1 is for peasants. It is only necessary if you are eating an overcooked shitty cut of meat. I used A1 when I was about 9 and didn't know better. A steak should NEVER be cooked past medium.
Giant Robot
Member
seriously, if you are really going to sauce up your steak, eat it with horseradish or butter which actually compliments the taste, not take away the taste strongly like A1 sauce.
but in almost all instances, NO SAUCE!
Medium <3
also forgot. Kosher salt >>>>>>> Seat salt for seasoning steak. ALWAYS.
but in almost all instances, NO SAUCE!
Medium <3
also forgot. Kosher salt >>>>>>> Seat salt for seasoning steak. ALWAYS.
Should be rare, but to the bolded: ...really? Maybe I should try this, sea salt has always seemed like the pinnacle to me.Giant Robot said:seriously, if you are really going to sauce up your steak, eat it with horseradish or butter which actually compliments the taste, not take away the taste strongly like A1 sauce.
but in almost all instances, NO SAUCE!
Medium <3
also forgot. Kosher salt >>>>>>> Seat salt for seasoning steak. ALWAYS.
Some people are being a little crazy in this thread I admit, but if you have a really good cut of steak you should really try it rare or medium-rare, medium at most, without A-1. You don't have to like it, but at least try it, and see if your worldview is not changed! Because ultimately it comes down to taste, and for me at least A1 tends to mask the taste of the steak.Gildor said:
Sharp said:
That is exactly right, a good steak is about the taste of the meat, not the fucking sauce. Nothing wrong with liking A-1 on some sort of beef, but don't call it a good steak. It is beef with a sauce on it. It sounds stupid, but really it really is something to distinguish. The op just sounds like he has really never had a good steak, yet he is raving about some mass produced sauce.
poking cow
Neo Member
mmm steak =P
Anyone ever try kobe beef steak? that stuff is like butter in your mouth.
For anyone that doesn't know, kobe steak comes from cows that are massaged and fed with wine daily. Hell, they live a better life than most people, that is until their slaughtered.
Anyone ever try kobe beef steak? that stuff is like butter in your mouth.
For anyone that doesn't know, kobe steak comes from cows that are massaged and fed with wine daily. Hell, they live a better life than most people, that is until their slaughtered.
jamesinclair
Banned
D
Deleted member 1159
Unconfirmed Member
So the OP says avoid marbling. The OP also says use A1.
A1 is the crutch of a bad steak, IMO. If you get a well-marbled, well-cooked (but not well done) steak, you shouldn't need A1. I only use A1 when I've got some piece of meat that wasn't cared for properly and needs a little flavor masking.
A1 is the crutch of a bad steak, IMO. If you get a well-marbled, well-cooked (but not well done) steak, you shouldn't need A1. I only use A1 when I've got some piece of meat that wasn't cared for properly and needs a little flavor masking.
I prefer a nice rare to mid-rare filet. I've eaten some raw filet before to (soooo good).
My favorite is a nice kobe beef capaccio, I order anywhere I see it.
I will never understand someone that dumps a sauce on a steak. Unless its a garlic-butter type thing.. but only if done properly.
Since I like my beef bloody and rare - I generally avoid the ribeyes as they are just too fatty at that temp. I do enjoy a nice bone-in ny strip though.
I honestly feel that someone who only eats steak with sauce, lacks class - and has never been introduced to a fine steak. I'd rather just eat fish or veal or something else over a medium - well done steak with steak sauce.
/snob
My favorite is a nice kobe beef capaccio, I order anywhere I see it.
I will never understand someone that dumps a sauce on a steak. Unless its a garlic-butter type thing.. but only if done properly.
Since I like my beef bloody and rare - I generally avoid the ribeyes as they are just too fatty at that temp. I do enjoy a nice bone-in ny strip though.
I honestly feel that someone who only eats steak with sauce, lacks class - and has never been introduced to a fine steak. I'd rather just eat fish or veal or something else over a medium - well done steak with steak sauce.
/snob
poking cow
Neo Member
Zyzyxxz said:
lol, I couldnt help. I love Harvest Moon btw.
Is there is big difference between American Kobe beef and Japanese ones?
Couldn't tell you. I've only tried it when I was in Japan, crazy expensive stuff, but so worth it for the experience =D. The marbling in the steak is insane.
All these steak pictures is making me hungry .....one of the few things better than steak is steak and lobster together
GoldenEye 007
Member
A1 is arguably one of the worst possible things you can do to a steak. Well-done is the worst thing you can do. Combined is grounds for imprisonment.
I'm not sure how one could ever classify "the best" steak, with so many cuts and their various strengths and weaknesses, but if I had to pick just one way to steak it, this would be the way:
1) Start with a well-marbled, dry-aged, USDA prime sirloin or strip
2) Drizzle a light coating of oil
3) Lightly salt (iodized is NOT ok) to seal juices, then rub with cracked peppercorns
4) Crank the heat and sear on both sides with a skillet/plate, never flip more than once and only with tongs, never a fork!
5) Don't eyeball or ballpark it and never cut in to determine how it's cooked - Use a meat thermometer. When it hits 140 degrees, take it off the skillet/plate and let it rest for 5 minutes so the juices sink back to the outsides of the meat from the center.
6) Drizzle ever so slightly with balsamic glaze if desired.
The end product should be browned on the surface (but not burnt) and a perfect medium-rare inside - And with the dry-aged beef, the outside fat should be almost crispy like bacon. If you absolutely insist your steak be cooked beyond medium-rare, take the skillet off the top and finish it for a couple more minutes in the oven so the surface doesn't burn.
If you desire onions/mushrooms/peppers/garlic/shallots/etc.- cook and season them to taste separately and lay over the top only once the steak is finished. A balsamic or bordeaux reduction is fine, but make it with your vegetables, not with your steak, so you don't taint the flavor of the beef while it cooks. The meat should always be able to stand alone - if it doesn't, you didn't cook a good steak, there is no covering that up.
A1 only exists to cover up the taste of shitty and/or overcooked beef. If the cow knew you were pouring that junk on otherwise, it would've kicked your sorry ass for abusing it's marbled goodness.
EDIT: Nothing wrong with grilling a steak over flame, but sear it and seal it first, dammit.
1) Start with a well-marbled, dry-aged, USDA prime sirloin or strip
2) Drizzle a light coating of oil
3) Lightly salt (iodized is NOT ok) to seal juices, then rub with cracked peppercorns
4) Crank the heat and sear on both sides with a skillet/plate, never flip more than once and only with tongs, never a fork!
5) Don't eyeball or ballpark it and never cut in to determine how it's cooked - Use a meat thermometer. When it hits 140 degrees, take it off the skillet/plate and let it rest for 5 minutes so the juices sink back to the outsides of the meat from the center.
6) Drizzle ever so slightly with balsamic glaze if desired.
The end product should be browned on the surface (but not burnt) and a perfect medium-rare inside - And with the dry-aged beef, the outside fat should be almost crispy like bacon. If you absolutely insist your steak be cooked beyond medium-rare, take the skillet off the top and finish it for a couple more minutes in the oven so the surface doesn't burn.
If you desire onions/mushrooms/peppers/garlic/shallots/etc.- cook and season them to taste separately and lay over the top only once the steak is finished. A balsamic or bordeaux reduction is fine, but make it with your vegetables, not with your steak, so you don't taint the flavor of the beef while it cooks. The meat should always be able to stand alone - if it doesn't, you didn't cook a good steak, there is no covering that up.
A1 only exists to cover up the taste of shitty and/or overcooked beef. If the cow knew you were pouring that junk on otherwise, it would've kicked your sorry ass for abusing it's marbled goodness.
EDIT: Nothing wrong with grilling a steak over flame, but sear it and seal it first, dammit.
The Take Out Bandit
Member
I'm a bad carnivore.
I don't appreciate the taste of dead animal. :\
I like my meats carbonized and re-constituted with A1 or Heinz 57.
I should maybe stop disrespecting the animals that die for my meals, and go eat a salad - but A1 tastes like shit on lettuce.
I don't appreciate the taste of dead animal. :\
I like my meats carbonized and re-constituted with A1 or Heinz 57.
I should maybe stop disrespecting the animals that die for my meals, and go eat a salad - but A1 tastes like shit on lettuce.
Giant Robot
Member
:lol :lol :lol at new thread title
slidewinder
Banned
As long as you make sure and cook the outsides of it, you aren't going to get food poisoning. It's very unlikely that you would even if you just scarfed the thing down raw, for that matter, unless maybe if it smelled bad before you ate it.Xeke said:
slidewinder
Banned
Pat the steak dry with paper towels before you put the oil on (and keep the oil to a minimum, as you said). You don't want that surface moisture steaming the meat; this extra step can really improve the crust.nerbo said:
Deadly Monk
Banned
I had 100 dollar steak in Tokyo last night. It was delicious. Thank god it didn't need A1. I love A1 sauce but it is insulting to the chef if they used seasoning on it.
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