Also, give a place that serves a good steak.
Or mabe share some tips on cooking one yourself.
I made a good one this past weekend. I got a 1" inch thick sirloin, rubbed some black pepper into it, and then put some Jack Daniels steak sauce on it, spread it on the meat, etc. (I'm not a big steak sauce guy, but I'm okay with it if used for actually cooking the steak.)
I cooked it off the coals about 15 min., flipped it once. Everyone else, I think, had their steaks too close to the coals, but theirs turned out alright.
Mine ended up juicy, medium-rare, and needed only a touch of salt.
Montana Mikes makes some pretty good ones up in New Braunfels
steak sauce. May as well eat hamburger.
That's how I feel about steak sauce too. Americans seem way too quick to go to the sauce, even if its a marvelous steak like what I made last weekend. Or if you go to Morton's or Ruth's Chris and pay $50 for a steak. You should at least try to taste the steak.
I only used a small bit on mine as a rub before I started cooking it.
On the other hand, if you're at IHOP and order a steak, use all the A-1 you need to get it down.
thick ribeye cooked mr with salt pepper and butter on top
Chicken-fried steak, with a generous serving of gravy and mashed potatoes.
I so need to take another vacation in the US.
medium rare, dry rub, i try different variations here and there. it's all good if you cook it right.
Texas Road House makes good steak but what really does it for me is their creamy horseradish for dipping
Ate at Kirbys last week in Stone Oak. Peppercorn Filet..... Definitely gave Ruth Chris and Flemings a run for the money....
rare, lookin like this - salt, pepper, a touch of olive oil. maybe a splash of basalmic on one side, Worcestershire on the other side before seasoning as it warms to room temperature before it hits the grill:
their cuts are .
Texas Road House, Texas Land and Cattle, Outback are okay...
Some of the good ones though if you can go are Flemings, Kirbys, Mortons, Ruth Chris and Paesanos 1604.
Their steaks are fricking awesome.
Why only three options?
Medium
if i dont feel like grilling, what i do is im gonna buy a thin sliced tenderloin, dash it with salt pepper and basil, pan fry it for 30 seconds on each side then add half a cup of beer until it dries up and leaves this tangy, caramelized sauce. i eat it with baked potato with lots of butter and corn & carrot nibblets. Yum!!
Yep, they do
Of the choices available I went for burned, but medium well would have been more accurate. Perfection is well done enough that there's only a tiny bit of pink in the middle, but not so done that it's dried out and tough.
And a good steak doesn't need anything more than cracked black pepper, REALLY course salt (sal de mer gros), and a grill.
I like my steak like I like my women. Pink and dripping with blood.
nothing but kosher and sea salt in my house.
Medium rare....Salt Grass has served a couple of steaks cooked to perfection and I like their seasonings. As far as high dollar places, I have yet to go to one. I shall someday.
Not bloody, not burned. Just cooked all the way through.
People that eat bloody steak are just wasting it and risking food poisoning.
no risk of food poisoning with a good, quality steak. buying off the SELL NOW rack, you might have a point. Nothing ruins the flavor of a steak like overcooking it.
Sorry but a bloody steak tastes horrible compared to one actually cooked. Just my opinion. Here in the south we cook our food before we eats it!
What part of the South you talkin' about???^^^^
Medium rare is so juicy & flavorfull!
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