Terminalcoffee discussion

Burnt to a crisp, or bloody as hell?

I like it bloody.

Only when cooked on a grill or at a restaurant.
I'll have a side dish of creamed spinach and some fries to go with that.
And a seven and seven.

Vegetarian! I feel discriminated against in this thread as I cannot participate.

holds protest sign outside

::ignores protest sign::

New York strip. Medium. A1 steak sauce. Bottle of Cabernet.

Hmmmm,
I always forget about that part of you RA.

That's ok, I'm kidding. Go ahead and talk about steak. I don't mind, really. Meat is an alien world for me so I'll probably learn something.

Rib eye. Medium rare. BBQ please. Yes to the A1.

I don't eat much red meat anymore. But c'mon. A charcoal BBQ? Truly irresistible. With a baked potato please. Wrapped in tin foil, cooked directly on the coals until the skin is oh so crunchy and the inside oh so soft. Smothered with butter AND sour cream. And a salad.

Orgasmic.

Mmmmm, butter on steak = good.

Butter on steak? Really? Why not just put bacon on, too?:)

A bacon-wrapped filet mignon is good.

Heart attack city! :D

I never liked steak, and I haven't eaten it since college.

I suspect I never had a good one, as I remember not liking having to do that much chewing.

Mmm, salmon! I'm with you on that, Misha, with garlic mashed potatoes and some sauteed green beans. Yum!

So, we have three four and three against?

UGH to green beans, why'd you have to go ruin a perfectly good dinner by mentioning the dreaded vegetable?!

I love fish as well, but don't like chicken at all. Funny tho, I do like turkey.

Steak is the only beef I'll eat lately, and it's pretty rare. Much prefer lamb and if I have a hamburger which is pretty non-existent these days, I make bison. When I cook meat for my boys, I usually have fish for me.

I had salmon the other day, it is good, but I rarely ever crave it.

You might be craving the iron, Sally. Are you taking those huge prenatal vitamins that look like horse pills?

Six a day.

Oh, poor thing!

Did you get beef with broccoli?

I will eat steak--medium rare please--no A1 sauce--just ketchup (sorry!) Baked potato or hash browns. Salad. Coffee.

However, I am not a big steak eater; I much prefer foods I cannot cook. I mean, I can cook steak or hamburgers so I seldom order them in a restuarant.

I like Chinese food, which I can't prepare at home as I lack many of the ingredients. I also love to order fish at certain restaurants--but I don't really like salmon. I like trout, catifish; roughy and walleye--almost any fresh water fish. Ooops--almost forgot tilapia!

I LOVE STEAK! I hardly ever get to enjoy it (maybe once or twice a year), but when I do, it's almost always a really nice one.

The only steak preparations I don't like - shoulder steak and bacon-wrapped - why ruin the perfectly good flavor of a choice side of beef by mixing it with pork?

My mother always marinades hers in Italian dressing - :|

I prefer mine just lightly rubbed with olive oil or butter and light on the seasoning. But I'd still eat one if she prepares it her way. And I'd enjoy it, too.

I prefer mine medium-rare.

What she does make that would fall into this category and is TO-DIE-FOR delicious is her prime rib roast. She'll make a homemade horseradish sauce to go with it. She made it for my birthday dinner the night after I arrived in Texas. It was the first time my nephew had ever had it, and he loved it so much, he went back for 3rds. And the only reason he didn't eat any more is my sister made him stop at 3rds.

Green beans can be great, Lori, if they're fresh from the produce section or, even better, from the farmers' market. Best preparation - a little chopped rosemary, fresh garlic, sea salt to season, and cook in skillet in a tbsp of olive oil.

I also love salmon (not the smoked variety) and tilapia.

Oh, god. Prime Rib with horseradish.

I just fell off my horse.

(Is that a good thing or a bad thing? I've not heard that expression before now.)

You're lucky we got anything at all, Sally, I don't think Buddy Holly is much of a waiter...:)

I like mine bloody with lots of A1.

What I have a problem with is pork. Aside from pepperoni on my pizza and the very occasional rib or breakfast link sausage, I can pretty much do without pork. Whoever came up with this whole pork steak thing needs to be sued for false advertisement imo...

i only will really eat a good steak. not a snob but i don't digest steak too well anyway so a good steak seems to be a better overall gastronomical experience. a tough or cheap one seems to fit in my gut like a nerf football


i prefer a t-bone, medium rare with no sauce of any kind with a good baked potato (only sour cream with lots of pepper) and maybe some frou-frou veggies served with one of those wicked looking steak knives that you want to steal

What adjective, Bun? Who said it? Pep? ???

I'm glad so many of you came out on the bacon on steak hatred. I've never been a fan either. It makes the steak juicy, sure, but I usually peel the limp piece of pork off and set it to the side to properly enjoy my meat.

And I don't use steak sauce, unless I'm eating fries, then I dip them in Heinz 57. The only thing I like on my steak is salt, or maybe butter. I like to taste the blood. (heheh, just kidding.) But I like the flavor. This is because I worked at a steakhouse where we sneered at sauce users, maybe, but I remember even as a wee lass really enjoying a steak for its steaky flavor.

And Tad !!!
And lookee that, vanilla coke.

I doooon't use steak sauce on anything except a baked potato. Grody. Ruins the steak.

medium RARE more on the rare side with herb butter or Bearnaise. MMMMMMMMMMMMMM creamed spinach and fries. I love Steak Frites!
I also like a giant loaded baked potato.
Bacon on my steak: no thanks.
Bacon on my baked potato: oh yes!

Frech fries and frites need to be cooked to perfection, otherwise I'm not interested. Very few restaurants do this. But there's nothing like it if they are perfect!

Burnt to a crisp, lots of BBQ sauce and mash potatoes on the side.

Jackie "the Librarian" wrote: "Mmm, salmon! I'm with you on that, Misha, with garlic mashed potatoes and some sauteed green beans. Yum!"

I'm coming over to Jackies house that sounds delicious.

If I have to have a steak a medium rib eye will work.

When I'm invited over, and I'm not cooking, I don't make a fuss.

It's when the things floating in the stew look like eyeballs that I get queasy.

You're a better man than I, BunWat ... er ....

Sally! Don't eat rare steak right now! Colorado is on the list with tainted meat.

http://www.washingtonpost.com/wp-dyn/...

Hahahahaha!

Sarah Pi wrote: "Sally! Don't eat rare steak right now! Colorado is on the list with tainted meat.

http://www.washingtonpost.com/wp-dyn/..."


Yeah, its definately something I'm looking forward to after the baby. I'm eating it on the med-well end of the spectrum right now.

My mother-in-law/in-laws make steak every single time they have company over. On the grill. Every time. Its fine, and I love steak, but I think they could be a little more creative, especially as they cook everyone's well done, regardless of how they've asked us how we like it. I once even heard some of their guests say to each other as an aside (we were going to the XXXXX's, what else did you expect but steak?)
I smothered a giggle of satisfaction and the urge to chime in.

My Dad brought us up on steak and although I'm trying not to eat red meat, I still love it. Grilled to a perfect medium, juicy & salt & peppered, bacon if it's crunchy, and a big ol' dollop of mushroom sauce on top. Yummmmy!

I also liked those crispy fried onion straws, or a creamy bernaise. Oh dang, now I'm drooling on my keyboard. Serve with a good crusty dark bread to sop up all the juices with. :)

I no longer eat steak burnt to a crisp since I becamse civilized but c'mon, cook it a little. If I wanted bloody, raw meat I'd just go scrape some off the road. Though that would more likely be rabbit...or possum...or skunk.

That's why I like it medium. As in half-way between raw and overcooked to shoe leather.

Makes sense to me, Mish.

I make a mean pot roast. With small onions, carrots and celery slathered over egg noodles. I adore noodles.

I'm a gluten for gluten. Lately I've been tempted to go gluten free just to see if I feel better. But I realize that's impossible. The more glutenous, the better.

I like sirloin, or tenderloin. Those are delish rare.

A filet is still good cooked medium, as its rather juicy.

I'd rather not bother with a strip, too tough and big. And rib-eyes freak me out. Too much "marble" for me.

marble = gristle, imho.

Mmmm noodles indeed. I like me some stroganoff. Slow cooked, with a nice, rich, creamy sauce.

Ok, I have eaten two dinners, and this just made my stomach growl.

But you're eating for two so you're allowed! :D

I finally discovered carne asada... oh yum! I haven't been very successful in making it myself, but I adore it whilst dining in an authentic Mexican restaurant. If anyone has a good recipe, give it up!

I think one of the secrets to a good carne asada marinade is "keep it simple, stupid". I seriously doubt that authentic Mexican cooks are using soy sauce, KWIM? OJ, lime juice, fresh cilantro, minced garlic, a little salt, a little pepper...that should be all you need. The other thinsg is the length of time you marinate the meat.4 hours refrigerated is good.

great. Now I'm hungry, and my only options are either the vending machine or Chik-Fil-A.

Sorry Mary! Yea, now I'm thinking I need to make these soon. Thanks for the advice. :)

At my sister's wedding reception, we were given the choice on the menu of Port Wine Demi-Glace, Peppercorn Sauce, Bernaise, or Oscar Topping for our steaks. Each had a description under it to explain what we could expect. I'd never tried steak with Oscar topping before then, but I was curious to try it. It sounded devine - Alaskan king crab, asparagus, and a hollandaise sauce to top...

I don't usually like anything on my steak, but I was curious to try this. I figured worse case scenario, I could just scrape everything off the top of the steak and eat it on the side.

I didn't need to do it, though- it was a devine blend.

It looked something like this (except mine was medium rare - that looks burnt to a crisp):