• Welcome to BGO! We know you will have questions as you become familiar with the software. Please take a moment to read our New BGO User Guide which will give you a great start. If you have questions, post them in the Feedback and Tech Support Forum, or feel free to message any available Staff Member.

How do you like your steak?

How do you like your steak?

  • Salt and pepper only

    Votes: 1 50.0%

  • Marinade of my choice

    Votes: 1 50.0%

  • Rub only

    Votes: 0 0.0%

  • Rub and Marinade

    Votes: 0 0.0%

  • I'll pass...

    Votes: 0 0.0%
  • Total voters
    2
I love a good steak. I have tried about every manner of prepping and cooking steak, every cut, every cooking technique, every marinade, all of it. I don't know that I've ever had a 'bad steak' if I'm being honest. First of all, when it comes to cuts, I'd put a ribeye as my favorite. I trim most of the fat off them, but they typically have great marbling. I am a big fan of flank and skirt steak as well. When it comes to marinades, I have a 'purple steak' burgundy/garlic/parsley/onion marinade my Dad used that is unbelievably good. I also do a shallot/teriyaki marinade sometimes that is really good. And my third go-to is a habanero coca-cola marinade that is super good. Of course, good steak doesn't need a marinade, but I am fond of trying different ones.
 
  • Like
Reactions: Om
Click to expand...
Ribeye has always been and always will be my favorite cut. I never do marinades, because I believe the best flavor comes through when you do very little to it beforehand. I recently tried dry aging a ribeye for the first time, then grilled it to mid rare with fresh garlic and butter, and it was hands down the best tasting steak I've ever eaten.

For those who have never tried dry aged steak, it's a completely new experience and the flavor profile it creates is very unique and delicious.
 
I have watched videos on dry-aging. Did you do the food sealer method with the special bags? That apparently works amazingly well, but you have to trim off the crust that forms during the aging process which a) looks like a pain in the ass, and b) wastes a lot of meat. I saw a guy dry age a brisket - and that might be worth it since it's such a huge piece of meat, the volume loss would be acceptable. Chris (I believe) talked me into trying Koji rice powder (you can supposedly simulate dry aging just by coating the meat and leaving it uncovered in the fridge for 3-5 days. It was easy to do, but the steaks had a super nutty flavor no matter how you cooked them. It wasn't a bad taste, just not my preference.
 
Boone said:
I have watched videos on dry-aging. Did you do the food sealer method with the special bags? That apparently works amazingly well, but you have to trim off the crust that forms during the aging process which a) looks like a pain in the ass, and b) wastes a lot of meat. I saw a guy dry age a brisket - and that might be worth it since it's such a huge piece of meat, the volume loss would be acceptable. Chris (I believe) talked me into trying Koji rice powder (you can supposedly simulate dry aging just by coating the meat and leaving it uncovered in the fridge for 3-5 days. It was easy to do, but the steaks had a super nutty flavor no matter how you cooked them. It wasn't a bad taste, just not my preference.
Click to expand...
https://www.wikihow.com/Dry-Age-Steaks
This is the info I followed. I have a friend here who owns his own butcher shop, so I get great deals on larger cuts. I tried it on a 15 lb bone in ribeye. It was amazing, but it's more involved than I expected. The taste is stronger than I expected too, but that was a good thing for me, as I prefer stronger flavors.
 
I like it plain
I like it with A1
I like it with salt and pepper
I like it with marinade
I like it sliced up and served with horseradish

I like steak. But, it has to be at least pink for cooking. I don't want to chew on a piece of rubber, and as I get older I worry about it being too under cooked.
 
Beetlejuice said:
https://www.wikihow.com/Dry-Age-Steaks
This is the info I followed. I have a friend here who owns his own butcher shop, so I get great deals on larger cuts. I tried it on a 15 lb bone in ribeye. It was amazing, but it's more involved than I expected. The taste is stronger than I expected too, but that was a good thing for me, as I prefer stronger flavors.
Click to expand...

Good lord... I’ll have to quit my job to go that route! You should check out the vacuum sealer method with special bags that you can do right in your kitchen fridge. I may give that a try at some point.
 
MikefromOH said:
I like it plain
I like it with A1
I like it with salt and pepper
I like it with marinade
I like it sliced up and served with horseradish

I like steak. But, it has to be at least pink for cooking. I don't want to chew on a piece of rubber, and as I get older I worry about it being too under cooked.
Click to expand...

Me too. I must have more than my share of Neanderthal genetics, because I love it in all forms. Beef is pretty safe even quite raw. I worry a lot less about how well done it is than with other meats.
 
All of the potential danger associated with beef is on the surface. If you cook the surface of a steak, it doesn't matter how raw the inside is. Burgers are a different story. With ground beef, since it's all mixed into itself, eating a medium rare burger is playing with fire. Burgers have to be well done for me.
 
You must log in or register to reply here.

Users Who Are Viewing This Thread (Total: 1, Members: 0, Guests: 1)

Help Users

You haven't joined any rooms.

    You haven't joined any rooms.
    Top