How do you order your steak?

[Moemg]

Quote:

Originally Posted by haha "city chicken". Anyone recall that one? It was my favotite lunch in high school. Ha

I've had city chicken once . It was breaded meat on a stick . It was pretty good . This was in the 60's .

[WhoDaresWins]

I believe that city chicken is actually pork. I see it on occasion in the grocery stores here in western PA. It is sold in small chunks with small wooden skewers included.

[DangerMouse]

I must be an exception as I never cook steak at home as I believe if you go to a good restaurant they do it much better than I ever could. That said we probably only eat steak once or twice a year and when we do it is at a better quality restaurant.

BTW am wondering if many on this board prefer their steak rare because they are too frugal to pay for the gas to cook it for a few minutes longer?

[bbbamI]

Quote:

Originally Posted by DangerMouse BTW am wondering if many on this board prefer their steak rare because they are too frugal to pay for the gas to cook it for a few minutes longer?

I imagine there are a few....

[rescueme]

Quote:

Originally Posted by Rambler I like mine medium. Last time I was in France in March, I ordered a medium, got a blue rare... R

Yes. I traveled/worked in France for a few years and have been there many times with my DW.

While I enjoy my steak "bloody" and the French Medium suit me, the problem I had with "steak frite" (steak & fries) was the quality of the meat, not the way it was prepared. While the better cuts - tenderloin (filet de boeuf), rib steaks (entrecôtes) and sirloin (faux filet) were OK, some of these were a bit strange, since they do not "age" their meat as we do (in most better steak houses) in the U.S.

Actually (don't read further, if you have a weak stomach ), my favorite is steak tartare (yes, raw), and I have enjoyed this in other Euro countries other than France....

Even though it may be considered "raw meat", I've never had any with blood. Maybe the "raw dish" was over prepared ? ...

[DangerMouse]

Quote:

Originally Posted by rescueme Actually (don't read further, if you have a weak stomach ), my favorite is steak tartare (yes, raw), and I have enjoyed this in other Euro countries other than France.... Even though it may be considered "raw meat", I've never had any with blood. Maybe the "raw dish" was over prepared ? ...

Have to agree with you on the steak tartare, I love the stuff, used to eat it regularly when we lived in Europe. What is weird I hate a steak done rare, but I love the tartare.

[CuppaJoe]

Quote:

Originally Posted by DangerMouse .... BTW am wondering if many on this board prefer their steak rare because they are too frugal to pay for the gas to cook it for a few minutes longer?

I prefer no steak at all because mom was so frugal she bought cheap tough cuts. Thank god for the dog under the table.

When I want a beef-fix, I order a burger, medium or tomato beef chow mein, very tender. SO orders a variety of beef dishes at Asian restaurants where I sample some of them, always tender.

[FUEGO]

Quote:

Originally Posted by CuppaJoe When I want a beef-fix, I order a burger...

I thought I was the only weirdo... I actually prefer burger to steak as well. And not just for money-saving reasons. Best is covered in a slice of cheese or three, pickle, lettuce, tomato, sauteed onions and mushrooms, bacon, mustard, slaw and chili. Served with a bib and a big plate of fries. Mmmmm...

[cashflo2u2]

Quote:

Originally Posted by haha USDA Prime in the quality steaks-strip, porterhouse, rib costs $24/# and up in a supermarket or butcher shop which sells it. I don't think you can touch this kind of steak in a restaurant unless you pay twice what you suggest. Ha

HaHa, where I live you can get those for $12-$13 lb. at the butcher shop and even high brow grass fed beef tenderloin for $20 lb. Upscale rest. USDA prime steak is $25-$27. I live in a somewhat rural area.

[haha]

Quote:

Originally Posted by cashflo2u2 HaHa, where I live you can get those for $12-$13 lb. at the butcher shop and even high brow grass fed beef tenderloin for $20 lb. Upscale rest. USDA prime steak is $25-$27. I live in a somewhat rural area.

Thanks Cash-Flo. Just goes to show how important geography is. Here, regular run of the mill USDA Choice at Safeway or the Kroger affiliate is often the price you mention of $12-$13/#. Sirloin is less, tenderloin more. Even micro-geography matters. Ten mies into the suburbs it might cost a dollar or two less, but with gas overall I would lose.

Around here, best supermarket deal hands down is pork tenderloins. at ~$4.99. Love to slice them 3/8" or so and sauté with mushrooms, onions and garlic and maybe green or sweet red peppers.

Ha

[cashflo2u2]

Quote:

Originally Posted by haha Thanks Cash-Flo. Just goes to show how important geography is. Here, regular run of the mill USDA Choice at Safeway or the Kroger affiliate is often the price you mention of $12-$13/#. Sirloin is less, tenderloin more. Even micro-geography matters. Ten mies into the suburbs it might cost a dollar or two less, but with gas overall I would lose. Around here, best supermarket deal hands down is pork tenderloins. at ~$4.99. Love to slice them 3/8" or so and sauté with mushrooms, onions and garlic and maybe green or sweet red peppers. Ha

Yum, sounds good. Pork is the best buy of all the meats. I have some great pork tenderloin recipes. Tends to be a little dry if you are not careful though, but sounds like you got it down good.

[TromboneAl]

Yesterday I browned some seven-bone steak and threw it in the slow cooker with a can of cream of mushroom soup. Served over brown rice -- very good. Like pot roast.

----------------

As kids, we'd almost always eat some raw ground beef before making the hamburgers. Tasted great.

[freebird5825]

Quote:

Originally Posted by TromboneAl Yesterday I browned some seven-bone steak and threw it in the slow cooker with a can of cream of mushroom soup. Served over brown rice -- very good. Like pot roast.

This is exactly what I do with my leftover steak or prime rib. Yummy!
I kick it up by adding some canned shiitake mushrooms for the last half hour. Heavenly...

[CoolChange]

I picked medium rare on the poll; but, much like Leonidas, my order depends on where I am eating (both the quality of steak house and the geographic location). But, my experience has been just the opposite of what Leonidas stated: MEDIUM RARE usually gets me exactly what I want at a nice steak house in Texas, Oklahoma, etc. But, in many cheaper steak houses around the country, the same order results in a steak that is overcooked for my taste. So, I order RARE in those cases.

I have made a bit of the same concession to health concerns as Al: I used to order my steaks rare or extra rare; but, sometimes this did not produce a char over the entire outside of the steak.

[Leonidas]

Quote:

Originally Posted by CoolChange I have made a bit of the same concession to health concerns as Al: I used to order my steaks rare or extra rare; but, sometimes this did not produce a char over the entire outside of the steak.

I'm not sure where the danger is in eating a rare steak. I wouldn't eat undercooked ground beef, or pork, chicken, etc., but steak should be fine rare. Some meatpackers inject fluids and flavoring in steaks, and I think that a rare steak treated that way could be dangerous if clean and safe handling procedures aren't practiced. The exterior of a steak can get something on it, but unless it's punctured with a contaminated utensil it should be fine as long at the exterior is exposed to a good heat.

Although I like my steaks a little more done, my preference in prime rib is reddish-pink and juicy.

[CoolChange]

Leonidas,

My health concerns about very rare steaks may be purely unfounded. But, without seeing a good char on the entire exterior of the steak, I am never sure that exterior got hot enough long enough to kill any nastiest that might be lurking on it. Basically, I just feel more comfortable if I can't see any pink/red before I cut the steak.

All this talk of steak made me hungry. So, I grilled me a nice 9 oz. steak (charred on the outside; barely warmish on the inside) for lunch today pairing it with a spinach salad and a glass (okay, maybe it was two) of a fantastic Chambourcin from Missouri.

Now, I'm sleepy, full, and happy.

[Goonie]

I can't remember the last time I ordered steak of any kind at a restaurant. I haven't found one yet that can cook it as well as I can myself!

I go to the neighborhood butcher shop a couple blocks from home, and get prime ribeye, cut to my specs (about 1 1/2" to 2" thick). Then I lightly season with my own blend of spices, and grill 'em over a hot charcoal fire 'til they're rare to medium-rare. Add a bunch of sauteed 'shrooms, a big honkin' baked 'tater with LOTSA of butter, and a nice garden-fresh salad....Yummmm!

I do steaks on the grill about once a month, year round. It's never too hot or too cold to fire up the home-brew charcoaler!!! If it's been killed, it's meant to be grilled!!!

[bbbamI]

Yay!!!!!!!!!! Goonie!!!!!!!!!!!

[Rambler]

Quote:

Originally Posted by Goonie I can't remember the last time I ordered steak of any kind at a restaurant. I haven't found one yet that can cook it as well as I can myself! I go to the neighborhood butcher shop a couple blocks from home, and get prime ribeye, cut to my specs (about 1 1/2" to 2" thick). Then I lightly season with my own blend of spices, and grill 'em over a hot charcoal fire 'til they're rare to medium-rare. Add a bunch of sauteed 'shrooms, a big honkin' baked 'tater with LOTSA of butter, and a nice garden-fresh salad....Yummmm! I do steaks on the grill about once a month, year round. It's never too hot or too cold to fire up the home-brew charcoaler!!! If it's been killed, it's meant to be grilled!!!

ummm, sounds delish!

R

[NW-Bound]

Hi there Goonie! Long time no post. Start a new thread and tell us where you have been.