Best Steak Ever

[RobertD]

What is the memory you have of the best steak ever? Did you cook it? Was it at a nice steakhouse? Maybe your grandpa cooked it?

Let's share a short story about it. I'll go first.

---------- Post added at 06:43 PM ---------- Previous post was at 06:25 PM ----------

Best I ever had, was about 6 years ago. I had just started a new job a few months before that, and had a good bit of coin in my pocket. Working a contract that I thought was going to end soon, and making great money.

I never would have done this growing up, and still today, have very serious reservations spending $$$ on food. (Hey, raised as a penny-pinching German, that's what we do).

But, my wife was out of town, it was mid week, there was no food in the fridge, and I went to the HEB grocery store to figure out something for dinner.

Spotted a Prime Ribeye. $20 a pound. Aged beef. I though, nah, no way, that's insane. But, hey, just got this paycheck, and let's do a little treat ... mmmm. I figured, let's do it. NEVER have spent that on a steak.

MMMMM, was it good. I ate the whole thing. Salt, Pepper, charcoal flame, done. I don't recall if I even did sides. I *MIGHT* have given the dog some fat, but I doubt it.

I felt guilty that my wife wasn't here, but not too guilty!!

I've had plenty of "good" steaks, (that aren't really all that good) but I swear, that one was magic.

It was funny that I didn't get to share it with anyone, I wish someone would've been around. But who knows, maybe that's part of the thing about that steak, that it was just me and the dog, and a mini-celebration.

 

[Poboy kartman]

Yeah...I forgot about good ol Herbert....he ran a different kind of grocery store. At $20 a pound....it ought to have been good.

---------- Post added at 07:31 PM ---------- Previous post was at 07:06 PM ----------

I used to get your average run of the mill ribeye steaks. But two forks back to back....alternatively stabbing it like it was my stepmother. Salt,pepper, garlic powder,Worcestershire, liquid smoke and vegetable oil. Marinated for at least 2 hours....then cooked off heat on a smoker for an hour or two...then moved to more direct heat.

Yeah...I never had a better steak....ever....(but I can't afford those $100 plate steakhouses either) ....but a tender, juicy,flavorful, melt in your mouth steak works for me.

 

[8t6bronco]

Best steak joint was a porterhouse at St. Elmo's Fire in Indy.

Best we ever cooked was porterhouses that my dad and I cooked on a tiny cheapo charcoal grill while camping during a National Trail Riders (Horses) event.

Both were excellent steaks and I have fond memory's of the people I was with and the good times we had.

Man, I love a good steak

 

[chancer]

My Dad was a food salesman to restaurants when I was a kid. He used to bring home this 15 or 20 pound slab of beef and cut his own steaks.
We did not have a lot of money but we ate good. We had steak so often, I thought it was normal and complained... "Steak again"!!!
I wish I could eat so good now!
Anyway once in a while I will buy some good ribeye steak and my wife Broils it in the oven with Worcestershire sauce and Peppercorns. She makes the "Best Steak".

 

[Bbqjoe]

I love a nice, well marbled ribeye. (Prime)
I can eat it raw on a cold plate with some sea salt.

 

[Hellion]

I'll just leave this nice info-graphic here while I try to recall my best steak ever...

 

[Bbqjoe]

I had custody of my daughter for awhile when she was 15.
One night I cooked up some $20 ribeyes.
My daughter asked for some ketchup.

I told her, we do not put ketchup on steak!!!
She says, well Mom lets me.
Yeah, well you're not at your Mom's, and besides, she's an idiot, or I'd still be there.

I told her though, if you want steak you can put ketchup on, I'll get you some the next time I go shopping.

The next trip to the grocery, I looked for the absolute worst looking, sinewy, toughest steaks I could find, and put them aside for her.

About a month later, my wife and I are eating some beautiful steak, while she wrestles with the bottom of an old shoe once again.
She's watching us closely.
Then says, Dad? I don't think I need ketchup steaks anymore.

And that's how I taught my daughter to appreciate good steak.

 

[RobertD]

I had custody of my daughter for awhile And that's how I taught my daughter to appreciate good steak.

That is hilarious!

 

[Kartorbust]

Best steak I've ever had was the first one I made on the grill. Had it marinate for 18 hours in Worcestershire sauce and Famous Dave's steak seasoning. Made it medium rare and it was awesome. Used a flavored Kingsford charcoal...just not sure which one.

Sent from Tapatalk while on the porcelain throne!

 

[Bbqjoe]

Anymore this is how I do a steak, and achieve wonderfulness.

For starters, I'm beginning to believe some markets are selling select or lower, and calling it choice. It's too late to find out after you've cooked it.

I'll start with at least a 1" ribeye. I hit it with a good shot of Mcormicks (sp?) tenderizer on both sides, and give it a serious forking.

The steak gets placed on a plate, and I just cover it with another one inverted.
I let it set out at room temp for about two hours.

After that, I light my coals using a charcoal chimney. Never use fluid!!!

Once the coals are about 80-90% lit, I dump them to one side of my smoker/grill. I'll then toss on a generous handful of hickory chips, and place the steaks at the furthest point on the grill away from the heat. On mine that's at least a foot and a half.
Then close the lid for maybe 5 minutes.

This smokes the meat and warms it up a few more degrees. I open the lid and let the coals get rolling hot. The steak goes over them for about 30-45 seconds on each side.

You should get a really nice tender rare with a warm center.

 

[RobertD]

45 seconds is pretty rare for me, but you make a good point on the room temperature thing for people that don't know.

Get that steak out of the fridge! For hours! You want it to be room temp when you put in on the grill, in my opinion.

And YES! STOP USING MATCH-LIGHT CHARCOAL! Ugh I can't stand lighter fluid anymore either. I never knew, because that's just what we did growing up. Now I can taste it a mile away. I buy the expensive all-hardwood lump charcoal, which a hate because it's pricey and I'd rather buy a nicer cut of meat than buy the coal to cook it, but that's what I do. Either way, get a chimney, they're cheap and actually would save you money since you're not buying fluid.

Another good tip is when you pinch that fatty part of your hand, between the thumb and index finger -- if you touch you steak and it's about that consistency, it's ready to come off the grill. Any "harder" and you've gone past medium rare and will end up well done.

I agree as well on the seasoning. I just use sea salt and cracked pepper. I don't need anything else. For chicken, I get funky and do all kinds of things. Not beef. That could be another thread, "The Funky Chicken"!

 

[Kartorbust]

Never heard of letting them sit to get to room temp before

Sent from Tapatalk while on the porcelain throne!

 

[Poboy kartman]

Never tried McCormicks just sprinkling it. But I used to prepare it according to the package directions with chuck steak and they came out flavorful , tender and juicy.

Tried it once with ribeyes and after 15 minutes of marinating....they almost fell through the grill while cooking.

 

[Jfive]

I like chuck or rib eyes or tbone or porterhouse steaks. Even top sirloin or a tri tip. Started life eating steaks medium as per parents liking.

Have since switched to med rare or even rare. I started doing sous vide recently with steaks. You need a vacumn sealer. Salt pepper and what ever you do to season a steak. Vacumn seal steaks individual.

Then let them sit in fridge over night or two hours. Get a boiling pot and fill with water. Heat to 130f using a candy thermometer and don't let it get above 130f.

Get your grill going real hot like 500f. Let steaks sit in the water for 1 hr to 2 hrs. Remove cut and place right on the hot grill. Cook for 1.5 min or 1 min a side to get good grill marks, and remove and serve.

Allows for easy timing of other food items and you can cook for an army and have perfect med rare steaks every time. For charcoal I use a little vegetable oil as lighter fluid and use a chimney.

Sometimes the French have a good new way of doing things and sous vide is one of them.

 

[pRoFiT]

1 pound t-bone steak at some place in Phoenix Arizona. Oh man was it good. although i was young so maybe not?

They have really good steak at Ruth Chris steak house. mmm. They bring it out on a 400 degree plate! expensive place but good food. Only place in town that has lui the 13th to drink.

My father in law does an awesome prime rib that he slow cooks for hours...oh im making myself hungry, im out here..... im going to go get some steak in me!!!

p.s. med rare or rare! yes! Still mooing preferred!

 

[Bbqjoe]

How I order at fine restaurants:
Saw the horns off, wipe his butt, and throw him on a plate.

Or I order Blue. Strange, some places have no idea what that means.

Sometimes I just tell them to wave a bic lighter at it.

I want it so rare, a good veterinarian could bring it back to life!


I went into place once, and there was a chalk board that said,

Special: Smothered steak, $10.95

I asked the waitress what it was smothered with.
She disappeared and came back a couple of minutes later, and said, the cook says it was smothered with a pillow.

 

[KartFab]

I really like the steaks at texas roadhouse. sure its a chain, but they do cook some good sirloin.