A quick poll about grilled steaks.

Regards,
Chris

Question:
What is your favorite cut of steak to grill?

Choices:
Ribeye
Porterhouse
T-bone
Filet/tenderloin
Loin/strip
Sirloin
Top round
Flat iron
Other

Question:
How do you grill your steaks?

Choices:
Rare
Medium rare
Medium
Medium well
Well done

 

OK, I'll be first. I'll probably infuriate a few Grilled Steak purists with this, but to each his own. I love to take Ribeyes and marinate them in A.1. New Orleans Cajun for a few hours and cook Medium Rare to Medium. My wife will not eat one any other way now. This marinade is also excellent with chicken.

I cook mine Med Rare and the sous chef wants hers med well. I like to use garlic, ground pepper, and worchester sauce. When I finish my steak it comes in and I place crumbled blue cheese all over it and stick under the broiler till the cheese melts.

Salt & freshly cracked black pepper, grilled just long enough to take the chill off it.

Strips are my favorite, very flavorful and pretty tender, too. Very little waste.

A couple minutes per side on the chimney to a nice rare-medium rare.

Rib eyes are our favorite, but with the prices these days, we have been grilling lots of Chuck eye steaks... Usually very good... there will be some waste sometimes... "affordable" is the keyword here.

Ribeye, Ribeye, Ribeye. If I could only ever have one cut of steak the rest of my days, It'd be a Ribeye. Med-Well, with lots O char, a grilled Bella, and a slice of Amish butter on top of course.

Give me a ribeye,with weber's chicago steak seasonings,grilled medium,melted bleu cheese. Just had turkey day meal and I'm drooling.

After many year of examining people, their steak choice and how they like their steak cooked, this is what I've found (99 times out of 100):

1.) Serious steak lovers would NEVER consider a tenderloin/fillet their favorite cut of meat. Little fat = little flavor.

2.) Serious steak lovers would never cook/order their steak any more done than medium rare. Anything more than medium rare = little flavor.

Simple as that.

quote:

Originally posted by R.D. Harles:
2.) Serious steak lovers would never cook/order their steak any more done than medium rare. Anything more than medium rare = little flavor.

Simple as that.

Really, I beg to differ. Raw meat is pretty much tasteless IMO. The longer you cook the steak, the more char you get, which = flavor you get built up on the steak. Contrary to popular belief, you can cook a steak to med well and it will still be very tender and juicy. Stop by sometime and I'll prove it too you.
Simple as that.

quote:

OK, I'll be first. I'll probably infuriate a few Grilled Steak purists with this, but to each his own. I love to take Ribeyes and marinate them in A.1. New Orleans Cajun for a few hours and cook Medium Rare to Medium.

Rick, that's not too bad, for a minute there I thought you were going to say you ruin your steaks by taking them to med well . . . now who in there right mind would do that to a perfectly good rib eye . . . may as well be cooking cube steak, lol.

All kidding aside, I love my rib eyes with a little worchestershire or truffle compound butter. Damn tasty stuff!

Ribeye, medium.

It was a tossup b/w ribeye and loin strip. Both taste great to me. In truth I buy strips more often b/c it's less waste. But the last two NY strips I had were a bit tough, which never happens with ribeye, so I voted ribeye. I guess I really prefer a porterhouse or t-Bone- that way I get both But they're usually expensive so I hardly buy them.

I voted medium because, like Bryan, I like the caramelized flavor. But certainly no more than medium for me- has to have a really thick pink band for me. If I could only have med well or med rare, it'd be med rare every time.

It seems like the choice of doneness is missing the blue rare option.

I just recently learned about this term.

I love ribeyes but now I usually only cook large, thick porterhouse steaks to medium rare. In my youth, I could the whole thing. Now, my wife eats the tenderloin and my 17 year old son and I share the NY strip portion. For some reason, after kidney stone surgery a few years ago, I'm off beef--it has lost its appeal for me. I probably ate steak at least once a week (hence my kidney stones and my genetic predisposition to uric acid accumulation (gout), Now, a steak once a month is more the norm. I still eats lots of pork, poultry, seafood and hamburger but (sadly) steak has lost its luster. (however, if I ever get the weekend or an overnight at home to myself, which is rare, , I have been known to Q up a big ribeye!)

I would like to say Chuck Eye would be my pick, based on some great pics from Larry, but I still can't find them!

I love doing London Broils on the grill. I marinate them overnight and then baste them constantly while on med grill. I turn them over every two minutes or so. It takes a while, but it makes a very juicy piece of meat.

To me it should be a sin to over cook or put anything on a great steak. A great steak to me needs nothing but itself to shine.

Robert, generally speaking I agree with you. However then I tasted Truffle compound butter on a filet and then made Worchestershire compound butter for my rib eyes and oh my god, my great steaks got even better! I don't use these on my steaks every time, maybe every third steak cook I do. The other times I'll go naked or maybe throw a little blue cheese on a filet. Damn I'm making myself crave a steak and I already had a filet at Ruth's Chris for lunch today, would it be bad to throw a rib eye on the grill for tonight

1.5" ribeye,seasalt/cracked pepper med.rare

I get a little spoiled at work with great meats but my absolute favorite has to be Wagyu (american kobe) ribeyes with grey sea salt and cracked tellicherry peppercorns. I'm a firm believer in buying the best ingredient and minimal preparation, letting the meat stand out. I eat just about all my steaks rare but ribeyes I take a little further to render a little more of the fat in the middle.