What is your favorite cut of steak?

[AussieBear]

I honestly never understood the fascination with people putting any sauces on steaks. Never liked A1, never liked ketchup, not a god damn thing goes into my steaks aside from seasonings or marinades.

I am ashamed to admit I was one of those dummies that used to get their steak medium-well or well done. I love steak but I never liked bloody steaks. I learned to not give a shit about how it looks and instead enjoy the flavor, tenderness and juiciness of a medium rare steak.

i was like that until i discovered the steak and a good ranch combo. but i like ranch dressing. i dont cover it, i dip... try it out

since oz aint got good ranch, ive learned to appreciate eating steak plain again. would still prefer ranch.

 

[Globetrotter]

I hear many dissenting views on resting meat.

Anything from
"It does nothing, resting the meat is a myth that has been proven false"

to "It is vital and must be done to ensure you don't lose all the moisture in the meat when you slice it"

Cook two steaks of identical size the same amount of time. Cut one up and eat it while waiting for the other to rest for about 10 minutes. You’ll notice the difference immediately upon cutting into the second steak.


Edit: Apparently, someone already suggested this :cubspalm:

 

[Xuder O'Clam]

https://www.seriouseats.com/2009/12...d-lab-the-importance-of-resting-grilling.html

 

[number51]

https://www.seriouseats.com/2009/12...d-lab-the-importance-of-resting-grilling.html

Yup, so 10 minutes is about right. I've never heard anyone question this, it's also true for whole chickens, turkeys and ground beef (burgers and meatloaf). I don't know about Brats, or Polish and Italian sausage, I would guess rest them just like burgers.

Do restaurant's let steaks rest, or do they rush them out? If a steak if off the heat and at my table in 2 minutes, I would like to know.

 

[AussieBear]

Yup, so 10 minutes is about right. I've never heard anyone question this, it's also true for whole chickens, turkeys and ground beef (burgers and meatloaf). I don't know about Brats, or Polish and Italian sausage, I would guess rest them just like burgers.

Do restaurant's let steaks rest, or do they rush them out? If a steak if off the heat and at my table in 2 minutes, I would like to know.

guess it depends on the place.. i rested everyones shit a min of 5 mins before pushing it out at the last place. 5mins + waitress may push it to 7-8 minutes before they actually cut into it...... i actually cooked it a tad under so it kept cooking a tad while it rested. our place became know for guud steaks while i was there.. same steaks..

idk if they kept up me routine.... but i brought that there. most times they were too rushed and pushed shit out straight off the grill.. i timed it mo betta. or just cared more.. only one steak came back in that time.. cause when you order MR, i give you MR.. management bought it though.. so technically, zero steaks came back... out of a few 1000 thats not bad..

ive heard rest it for as long as you cook it.. but i dont go that extreme..

ive worked at places in the past that rested a few minutes and some didnt.. i never worked at a real steakhouse though.. so idk their philosophy..

 

[Bigfoot]

Top sirloin cut medium rare with a tad bit of seasoning. I like my steaks with blood dripping out, adds to the flavor

 

[Ares]

Cook two steaks of identical size the same amount of time. Cut one up and eat it while waiting for the other to rest for about 10 minutes. You’ll notice the difference immediately upon cutting into the second steak.


Edit: Apparently, someone already suggested this :cubspalm:

You don't need to convince me... I rest the steaks that I suck at cooking anyways lol.

I was just saying I hear alot of differing information on the topic.

 

[Unannounced Fart]

I prefer cooking steaks in a pan, like this: https://www.seriouseats.com/recipes/2012/12/butter-basted-pan-seared-steaks-recipe.html

Being able to baste the steak with butter, shallots, thyme, etc., makes it taste soooo good. And I absolutely can taste the difference when you rest a steak for 10 minutes. Also, season it with salt and pepper for 45-60 minutes before cooking.

 

[Gustavus Adolphus]

^ Took him four months to come up with that.

 

[HearshotKDS]

Best place I've seen to buy quality steaks out in the burbs is local butcher. If you don't have a local butcher or are looking for economic option, then CostCo has good quality cuts for 1/2-2/3 the price you would normally expect to pay. If I'm cooking I prefer Ribeye because of marbling.

Cooking steaks from refrigeration - season with salt and pepper on both sides, set out to warm closer to room temp for 30 minutes. After 30 minutes, put a quick splash of oil in a pan, bring up to near smoking temp. You want the pan very hot. Quickly sear the steaks on all sides then add butter to the pan, along with 4 garlic cloves and healthy amount of thyme. Continually baste the steaks with your garlic+thyme infused butter and a spoon, while constantly turning to evenly heat the meat. If you don't continually move/stir the butter it will burn in the hot pan. Judge "doneness" by touch. Once your steak is medium rare, but before it hits medium (don't want ribeye too rare or teh fat wont completely render), remove yours to rest for 10 minutes. Put the pan with your wifes steak in a 400 degree oven for 15 minutes because she's a Chinese heathen who won't eat steak unless it's medium well or worse.

If you're in the city, Bavette's is the best steak I have had, followed by Smith & Wollensky's and Chicago Cut (haven't been to Gene and Georgetti's yet, though). Don Shula's is the worst "top tier" steakhouse I've been to in CHicago (i've been lucky enough to go to most); I've been there twice, Paddy drunk both times, and have twice left disappointed. I'm an easy audience when drunk, but Shula's just sucks.

 

[Tater]

Got a $100 gift card for Morton's from a friend. Anyone have a good recommendation for the place?

 

[brett05]

Got a $100 gift card for Morton's from a friend. Anyone have a good recommendation for the place?

I really dislike soup, but the Clam Chowder is awesome!

 

[Gustavus Adolphus]

I really dislike soup, but the Clam Chowder is awesome!

This is, in a word: odd.

 

[Tater]

This is, in a word: odd.

Very odd. Who hates soup?

 

[Gustavus Adolphus]

Very odd. Who hates soup?

It's not weird to not like soup, but to "really dislike" it just struck me as odd. That almost seems like he's repulsed by it.

 

[dweebs19]

eh...depends on the soup. I don't fux with clam chowder like that. Now, tomato Bisque...now that shit is fire

 

[Tater]

Anyone that doesn't like soup is a heathen.

 

[number51]

I really dislike solid food.

WWJE

 

[brett05]

It's not weird to not like soup, but to "really dislike" it just struck me as odd. That almost seems like he's repulsed by it.

Kinda true for me. I like only three soups beef barley (not tomato based), a spicy and flavorful chicken tortilla, and the clam chowder at Morton's. Other than that, I really dislike it. Hate would be too strong. Dislike by itself does not convey my disdain.

 

[staleystarch]

Cooked perfectly in a microwave