View Poll Results: How do you like your steak?
Raw, sushi style
6
3.82%
Rare
22
14.01%
Medium Rare
54
34.39%
Medium
34
21.66%
Medium Well
24
15.29%
Well Done
14
8.92%
Over Done
3
1.91%
Voters: 157. You may not vote on this poll
How do you like your steak?
Postmaster
Joined: Dec 2003
Posts: 2,659
Likes: 2
From: S/C Texas
Crispy outside med rare inside......Pittsburg.
I prefer a NY Strip or Sirloin......
Home cooking...a chili powder, season salt, black pepper, garlic powder rub. Marinated in beer a few hours. Cook over wood...Pecan with a Mesquite slab for smoke. On occasion, I'll throw in a small piece of Cedar for some sweetness.
I prefer a NY Strip or Sirloin......
Home cooking...a chili powder, season salt, black pepper, garlic powder rub. Marinated in beer a few hours. Cook over wood...Pecan with a Mesquite slab for smoke. On occasion, I'll throw in a small piece of Cedar for some sweetness.
Elder User
Joined: Feb 2003
Posts: 543
Likes: 0
The funny thing is no restaurant has the same guide lines/definitions. I like mine medium rare- which I consider warm on inside -doesn't matter bloody or not, as long as it is not cold on inside. The best Steak Restaurant in the United States by far is MERIDYS in RUSSELL,KANSAS just off of I-70- half way between Denver and Kansas City. I have travelled the US and have never had a steak that rivals it- matter of fact they have been awarded by the beef council as serving one of the greatest steaks. The Hereford House in Kansascity , MO is really good as is the Angry Bull just out of Norwalk , Ohio. I grew up raising beef and in my opinion steak sauce was created for those hunks of leather you get at chain restaurants. Chains Restaurants are the reason people are anti-beef. MOst serve sub-standard beef- taste wise.
Elder User
Joined: Apr 2003
Posts: 916
Likes: 1
From: SouthWest Ohio
Mine has to be at least well-done. Extra well-done is OK too. It's got to be gray throughout, and if it 'clicks' when it hits the plate that's alright with me. I prefer a good ribeye, but I ain't no buzzard...can't be any pink in there.
BTW...If I use any sauce at all, its "Country Bob's All Purpose Sauce".
MR
BTW...If I use any sauce at all, its "Country Bob's All Purpose Sauce".
MR
Post Fiend
Joined: Jun 2001
Posts: 5,228
Likes: 5
From: Running Springs CA
Originally Posted by 86f15035s
heres another question im new to bbqing and i was wondering what are some of the best cuts of meat, but still reasonable to buy? i obviously know that t bone and porterhouse are good, but what are some other ones?
Jim
Posting Guru
Joined: Sep 2003
Posts: 1,174
Likes: 0
From: Near Wamego KS
I worked 5 years in a huge slaughter house, if you've seen what I've seen, you'd never order a steak rare. Like Bismark said, if you enjoy sausages or laws, never watch them being made.
If anything the small "butcher shop" cuts have more of a chance of having some kind of contaminate. The little places are supplied by little slaughter houses that supply whole sides of beef, and usually don't have USDA inspectors on site every hour of operation. These are the ones buying downers like the one that butchered the old holstein that had BSE.
The big packers like Tyson (formerly IBP) don't screw around with lame or deformed cattle, and have some what cleaner plants with several USDA inspectors watching every move. They also supply the big supermarket chains with boxed beef that they repackage and cut down to market size.
If anything the small "butcher shop" cuts have more of a chance of having some kind of contaminate. The little places are supplied by little slaughter houses that supply whole sides of beef, and usually don't have USDA inspectors on site every hour of operation. These are the ones buying downers like the one that butchered the old holstein that had BSE.
The big packers like Tyson (formerly IBP) don't screw around with lame or deformed cattle, and have some what cleaner plants with several USDA inspectors watching every move. They also supply the big supermarket chains with boxed beef that they repackage and cut down to market size.
