The Forestry Forum

And just for grins how do you prefer it cooked?
Rare, Med Rare, Med, Med Well, Burned to a crisp?

I like a Med Rare bone in Rib Eye best. If I could just buy the outside or cap on the rib eye I would be a very happy eater :) To me that's the very best part.

My Sons having oral Surjury tomorrow am and won't be eating anything that needs to be chewed for awhile so as a so called last supper he wants me to grill steaks tonight.

I generally get a super hot grill, do one side for about 2 minutes then flip and grill until the blood/juice starts to pop then flip over and finish it off on that side another 2-3 minutes.

How do you guys do it?

 If I have a choice I like bone in ribeye the best too. Pretty rare, with a hot grill. A plain old sirloin (on sale a lot here) is actually my pick a lot of the time though, for the price. :)

Beef tenderloin would be my favorite. I like to do steak au poivre with it and about as rare as rare can be without it mooing. ;D

I have a couple of new ones that are good in addition to the ones you listed. If they have them available try out shoulder tenders and tri-tip.

Of that List fillet minion is my favorite cooked to medium rare.

But beef heart is my favorite, the fresher the better.

Good quality beef is where its at. The best cut of meat off a bad tasting cow will never taste good.

Filet or Delmonico with a light sprinkle of salt cooked Pittsburgh rare (nice char on the outside, rare/med. rare on the inside) on a HOT wood fire gone to coals  8)

Thick Grain fed Angus T-bone, cooked scared over a hot hardwood fire run out to coals.

 Tri-tip is real popular around here. I think it's good on the grill, and you only have to cook a couple to feed a bunch of people. But overall my opinion is for the price there are better cuts.

I picked sirloin as the one we have most often but, ribeye is probably the prefered cut and I'm pretty fond of a good porterhouse too. I like mine a nice rare and about 2 inches thick. I do beleive on a hot summer day, I could just about carve a slice off a cow's rump and eat it. Wipe the tail and leave on the horns to hold it still with.

We usually buy what ever is on sale.  There is usually a good steak in the sale ad rotation.  Rib Eyes are on sale this week both Boneless or Bone In.  Rib Roasts are a dollar cheaper at 5.99.  I usually buy one and cut it up for Steaks.  I voted for the Strip Steak which is the top part of the Porterhouse/T-Bone because I like the texture and flavor.
Norm mentioned the Shoulder Tenders.  They are very flavorful and tender piece of Chuck.  It is a little muscle under the shoulder clod about 2 inches wide by 7 inches long and an inch thick before it is sliced across the grain.  We used to make Cube Steaks or Stew out of them when I cut Meat but some Marketing genious found something better to do with it.  It must be a muscle that is seldom used because it is tender.
A lot of Markets don't carry them because they turn dark quick once the cryovac is open and the Packing Plants put too many in the cryovac.  Most busy Markets will bring them in for you if you ask.  About a third of my stores carry them.  The others will bring them in upon request.  Tri-Tips are also a great tasting piece for the grill.   I want to get a Rotisserie and tie a couple together some time. ;)
We try to stay away from the Sirloins because they are hit or miss at the Tenderness even if the flavor is great.   We'll buy them to make Stir Fry pieces.

I have gravitated to sirloin because it does not have as much fat, and we are watching the fat.  With less fat, you can have it more often ;D.  I also love New York Strip. 

I forgot to mention Skirt Steaks.
They are popular down in South Florida.
Great on the Grill.

We love a grilled sirloin, Karen wants it cooked just enough to take the moo out. I like it with a tinge of pink in the middle. Rib eye is also great grilled. We like steak sprinkled with Montreal steak spice, gives it a nice peppery tang.
As an aside, do you prefer grain fed or grass fed? We Canucks generally consider grain fed our premium beef but apparently a lot of our southern brethren don't care for it. DanG, gotta get the beast cleaned out and fired up, I'm hungry.

Medium rare.  But when we have TBone/Porterhouse, she gets the tender, and I get the other side.  Happy wife....happy life... :)

I am lucky enough to have a neighbor (who he and his wife are both retired college professors and can afford this type of steak more then I could) and friend that buys a lot of the steaks we eat through the summer. He buys complete trim, USDA prime, 2 inch thick and about 8 oz filets. We grill them med rare with some sea salt and fresh cracked pepper and they melt in your mouth. When the season is right, like right now we grill asparagus on the charcoal grill for our side.

i like what ever cut of steak that my friends are cooking. if they ask i like it well done. i will eat it if its not pink.

We love steaks,nice and rare but we also love ribs while camping.

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I have learned----at long last--  We get a cattle beast done about three times a year.  18 to 20 month steer. Shot, skinned and gutted in the paddock, No stress and tender as. The butcher takes it away for hanging and processing We let the kids take what they want for their freezers.  I finally smartened up and bought a spare freezer where I hide some of  the best cuts for Jan and I.  We are old and we deserve it. besides, it costs them zip.  Fillet, blue just cooked enough to take the chill off.  Seared both sides to keep the juices in.  I think that my diet may have something to do with my shape.

I really like that choice grade angus ribeye, or angus top sirloin better than select or no roll.  Roast or steak, makes little difference as long as it is somewhere between blue and mr.  And boneless pork tenderloin, vedalia onions, mushrooms, and red bell peppers in kabob form with apple wood fire.

Getting ready to start a fire so we can grill some New York strips and fillets this afternoon  ;D  I buy 1/4 of a beef when we're getting low.  Last time I was splitting a half, my usual guy already had a quarter, so I split it with a woman that wanted everything ground into hamburger...I got the hind quarter  8) 

She ground the ribeye?

Stonebroke

Quote from: stonebroke on April 24, 2010, 05:26:36 PM
She ground the ribeye?

Stonebroke

I have customers that want their entire 1/4 or 1/2 side of beef ground into hamburg. In those cases as long as the customer agrees I have my butcher take the good cuts out and give the customer equal weight in burger from the other 1/2. The customer gets their weight in Hamburg and I get some of the good cuts of beef.

I think the butcher did manage to convince the customer to get some delmonico steaks.  They'd do whatever she wanted, but told her it would be a shame to grind all of those steaks up.  She was worried she would run out of hamburger  ::)  I always run out of steaks first  ;D

rib-eye, med rare, cajun seasoning.  uuummmhhh good  Not to good to eat prime rib either!!!  ;D

a few weeks ago, I was in san antonio, TX for work, and I sort of got suckered into going to a fancy steakhouse.

I paid way more for a steak than I ever should have, but I'll say that New York strip was amazing.  when I saw the tenderloin that a friend ordered, I wished I had ordered one of them too!

I'd say any steak cooked over a campfire with good company!   8)
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That looks mighty tasty!

 

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Sha Zam Sha Zam Sha Zam! as Gomer Pyle used to say.

They look DELISH!

They are! ;D

Generally, my favorite steak is the one on my plate at the time.

Prime rib or bone in rib is my fav...  of course rare so the juices get soaked up by the taters.   food1 Salt & pepper only on the steak.  The wife and kids like BBQ sauce and admittingly its OK, but just a lightly seasoned steak on the hot grill...  well that's all I have to say about that... right now

A nice lime margarita on the side is also fantastic!

So how do you guys cook them? Tom it's my understanding you are the Master Steak Griller. Looking at those 3 I suspect it's true! What's your method?

I olive oil a side, salt, pepper, then put on the hottest fire I can get till the juices start to run out the top then flip it over to finish.

Some constantly flip them.

blush!

Maybe not "Master", but I sure do like them cooked over a wood fire.  Once you do it, you begin looking for the different flavors in wood.

It works for most cuts, but my favorite is a bone-in rib eye.  It hurts the pocket book, but we will get a whole rib and cut them ourselves.

Chill, cut, pepper, bring to room temperature  (salt if you are going to) and cook on a generous hardwood fire that has been reduced to a blue or green flame (no yellow).  It will be mostly coals.

If you can hold your hand over it, at grill height, longer than a three count, it's not hot enough.  Lower the grill or build up the fire again.  Use the preparation fire to heat the grill. (the steak should hiss when placed on it.)

Put the steaks on the grill and cook until the bottom surface is reddish brown with tinges of dark brown and really dark stripes from the grill. (a wood fire will turn the surface of the meat red, not that dry brown look of a gas fire)

Turn the steak and cook until pressure applied with a tongs gets the same resistance as the Hand Test (http://www.meninaprons.net/archives/2006/01/learning_doneness_the_hand_tes.html) indicates what you prefer.  (never, ever, ever, never, never stick the meat with a fork or cut into it.)

My steaks are usually 2"-3" and I shoot for medium to medium rare.  That satisfies most people.  A really rare steak requires a very hot fire.  When you start getting a thick steak requested in the "medium well or well done" area, you might best do it with a cover.  I keep old rejected smoker lids handy, or cut a 6 or 10 inch piece from the end of a 50 gallon drum and attach a handle.  If you use the top of a drum, you might have to use something to close the hole.

You'll find that meat cooked over an open wood fire assumes the flavor of salted meat, as well as the flavor of the wood used to build the fire.  It's easy to over salt if you aren't careful.  I usually cook on water oak (red oak) and flavor with a little bit of hickory, cherry, bay, or whatever as the meat requires.

It's actually an easy way to cook steaks and lends itself to libation and good company.  :P :)

I also like a porter house, but a thick piece of chuck is right up there too.  Chuck needs to be cooked a little slower to allow the fat to weep out some.

Last night we went out for steak as we celebrated Jill's 50th birthday weekend.

I had a bone in ribeye that was mmmmmm goood  digin_2 digin_2

Today we had a bunch of folks over and I made a whole tenderloin on the grill.

It turned out perfect, well done on the small end and rare on the big end   ;D  ;D  ;D

Rib-eye  rare to medium rare.

Tom, thanks for just teaching me a whole lot about grilling steak 8)