Rump steak medium with a baked potato. (or potatoe as Dan Quale would say).
I like a steak to be a bit chewy. I hate it when people say "it cuts like butter". If I wanted to eat something that my knife went through like butter, I'd eat . . . butter.

Regards

Grimesy

(October 5, 2012 at 4:50 pm)Hughsie Wrote:

(October 5, 2012 at 4:47 pm)Tiberius Wrote: ^ Pretty much what you said. Add some stilton to that peppercorn sauce and you have yourself a deal.

Dude, you could be my soulmate. How did I not think of stilton-peppercorn sauce?!

This thread is rapidly making me hungry.

We must meet up for steak!

I love a medium rare rib eye but I have also learned how to make a sirloin topped with mushrooms and a marsala wine sauce with a little garlic and onion to top it off.

With all that, you don't need a salad.

At the risk of derailing this thread, I just got into a heated debate with a fellow atheist who is a vegan on another forum. No problem with that if that is what floats your boat. But this idiot was on a ALF Jihad acting like 7 billion of us should never eat animals despite our evolution as a species has always presented a majority of omnivors.

So when it comes to stake. A HUGE 18 oz ribbeye stake with Hienze 57, a Yingling and a NFL game and stick a fork in me and I am happy.

Quote:At the risk of derailing this thread, I just got into a heated debate with a fellow atheist who is a vegan on another forum.

Go back and tell him that Hitler was a vegetarian.

That always pisses the fuck out of those people.

Oh, look at all you fancy folk, "cooking" your steak. Give it to us raw and wriggling! You keep nasty chips...

I dunno how I prefer steak. I just eat it however it's prepared. I hate having to decide how much it's cooked. I can't handle the pressure! Just cook it, mang! Damn it, I came here to relax not stress over grill temperature, cooking duration, sealing and juices. Damn person with their little pad and clicky pen, "how would you like your steak done?" How? How?! Look, I dunno, just get outta my face, okay?! I can't deal with this right now, mang.

(October 5, 2012 at 5:15 pm)pgrimes15 Wrote: If I wanted to eat something that my knife went through like butter, I'd eat . . . butter.

I eat butter sometimes...
Just... butter

...kinda gives me an erection just thinkin about it.

(October 5, 2012 at 5:04 pm)Hughsie Wrote:

(October 5, 2012 at 5:02 pm)Cthulhu Dreaming Wrote: Sauce on steak? What the fucking fuck?

Have you ever had peppercorn or stilton-peppercorn sauce?!

Can't say that I have. That is, if I'm not mistaken, a UK brand?

I've always thought that sauce (and marinade) was for steak (and other meat) that needed help to distract you from the lack of flavor and/or tenderness. I almost always stick to ribeye (sometimes tenderloin or T-bone), which IMHO don't need help in those areas. A pinch of sea salt and ground pepper or Montreal seasoning salt before cooking has always been my preference.

The last thing I'd want to do is do anything that would mask the flavor of a delicious, juicy ribeye.

But... I think I'll have to give that stuff a try.

(October 5, 2012 at 9:12 pm)Cthulhu Dreaming Wrote: Can't say that I have. That is, if I'm not mistaken, a UK brand?

I've always thought that sauce (and marinade) was for steak (and other meat) that needed help to distract you from the lack of flavor and/or tenderness. I almost always stick to ribeye (sometimes tenderloin or T-bone), which IMHO don't need help in those areas. A pinch of sea salt and ground pepper or Montreal seasoning salt before cooking has always been my preference.

The last thing I'd want to do is do anything that would mask the flavor of a delicious, juicy ribeye.

But... I think I'll have to give that stuff a try.

It's not a brand, it's a type of sauce.

I assume you can get it in other parts of the world, they seemed to call it pepper-cracker sauce when I was in Australia though.

Filet Mignon, medium rare, wrapped in bacon (stab it and the blood has just turned almost brown).
Baked (not nuked) russet potato with butter (not oleo), chives, cheddar and sour cream
Fresh steamed asparagus tips laid down on fresh spinach leaves.
Carrots steamed in butter.