Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How to make the best steak? best cut? reasonably priced..don't make me get e-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to make the best steak? best cut? reasonably priced..don't make me get e),it will help you,my kids.
How to make the best steak? best cut? reasonably priced..don't make me get exotic fruit chutneys and easy prep
Answers:
T-Bone.
It has marbling (fat) that gives it flavor.
It grills easily and is tender.
Just give it a rub with olive oil, and then sprinkle it lightly with garlic salt before grilling.
Let folks put their own garnish on it.
Other Answers:
just throw it on the grill...any steak is good that way
Kobe steak....
Rib Eye... Black Pepper and Garlic... 15 minutes per side.
T-Bone or rib eye is goos if you do not mind fighting the bone or eating fat. I prefer a quality top sirloin because they taste great, are pretty tender, and are very lean. I also suggest salt, pepper, and garlic (preferably minced). Cook it on the BBQ for as long as you want depending on how done you like it. Also, only flip it one time...never more than once.
Thick Ribeye or Porterhouse. Season with your favorite " GRILLMATES" grill over charcoal for about 4 minutes each side.........mmmmmm
Go to your local butcher and ask him for a 1 kilo piece of steak.either rib or t-bone.(not too much fat). When you get home you want to put the steak on a chopping board and rub some sea salt and lemon juice into it.then you cling film it and put it into the fridge.Now ring up your 3 best friends and tell them you are about to light up the barbie.Make sure you have got the beer in the fridge and are letting the Australian Merlot breathe.When your pals arrive take out the steak and lovingly place it onto the barbie.Make sure you put it as close to the coals as possible to start off with(this is to seal the meat on the outside so that the juices cook on the inside).then lift the steak away from the coals and cook to your liking.take it to the table on a chopping board and cut off 1/2 inch slices and serve them to your DROOLING MATES.ENJOY!!!!
Sirloin is my favorite cut. I just sprinkle it with a little Adolph's meat tenderizer (I like it's flavor) and throw it on the George Foreman grill (preheated). Round steak is also good, but different. I pound it thin with flour, brown it good, add water and let it simmer until tender, adding more water as needed. With the flour in the steak, it makes it's own gravy.
some nice tender medallions of sirlion about the size of your fist, rub in some sea salt and cracked black peppercorns and fry on each side until cooked to your taste. serve with salad and potatoes or chunky fries and roast onion gravy. prep time 20min max
Rib eye is the best, then T-Bone, Then top sirloin
Sprinkle with Garlic and Onion Powder (not salt) and put in a plastic sealer bag with worchestershire sauce to coat. Refrigerate at least 30 minutes and then throw on the grill.
Add salt and pepper after grilling.
Source(s):
This is how we did it on the dinner train
First : a steak thanks his taste to his fat. Which means : the more fat a steak contains, the better it tastes. Ask any butcher. So, the "fillet mignon" is maybe the most tender piece of steak, but not the best one.
Ok, now my recipe :
Heat your butter in a pan, on a very high heat, till it gets bit brown, only than put your steak, 1 min one side, 1 min other. Only than put enough salt and pepper. Your steak is now "bleu", which means still raw inside. Grill it more if you don't like it too bloody. When ready, take out and keep warm (best : in aluminum). Than add sliced mushrooms in the pan, and bake them till they are ready. Now add cream, lets say about 1/5 liter, and put on low heat till sauce thickens.
Its a 10 minutes-recipe, and each time i make it, i taste heaven.
I adore it with french fries and a glass of red wine.
i grew up in a large family, steak was rare to get, but when we did my older brother would buy chuck steak and about 15-20 minutes before he grilled it he would put salt, pepper, and a teaspoon of lemon juice on it, don't know why it works but it is good cook to medium or slightly more, then stop
I have to agree with everyone.. Rib Eye is the best and most tender cut but it isn't the leanest. If you want leaner then you should get Filet Mignon or Porterhouse. If you want cheap, any steak will do. Ask your butcher for suggestions.
The steakhouse near me said they use rock salt, olive oil, ground pepper, and garlic to marinade over night.
They use a grill with an open flame which gives it a super smokey flavour.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How to make the best steak? best cut? reasonably priced..don't make me get e-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to make the best steak? best cut? reasonably priced..don't make me get e),it will help you,my kids.
How to make the best steak? best cut? reasonably priced..don't make me get exotic fruit chutneys and easy prep
Answers:
T-Bone.
It has marbling (fat) that gives it flavor.
It grills easily and is tender.
Just give it a rub with olive oil, and then sprinkle it lightly with garlic salt before grilling.
Let folks put their own garnish on it.
Other Answers:
just throw it on the grill...any steak is good that way
Kobe steak....
Rib Eye... Black Pepper and Garlic... 15 minutes per side.
T-Bone or rib eye is goos if you do not mind fighting the bone or eating fat. I prefer a quality top sirloin because they taste great, are pretty tender, and are very lean. I also suggest salt, pepper, and garlic (preferably minced). Cook it on the BBQ for as long as you want depending on how done you like it. Also, only flip it one time...never more than once.
Thick Ribeye or Porterhouse. Season with your favorite " GRILLMATES" grill over charcoal for about 4 minutes each side.........mmmmmm
Go to your local butcher and ask him for a 1 kilo piece of steak.either rib or t-bone.(not too much fat). When you get home you want to put the steak on a chopping board and rub some sea salt and lemon juice into it.then you cling film it and put it into the fridge.Now ring up your 3 best friends and tell them you are about to light up the barbie.Make sure you have got the beer in the fridge and are letting the Australian Merlot breathe.When your pals arrive take out the steak and lovingly place it onto the barbie.Make sure you put it as close to the coals as possible to start off with(this is to seal the meat on the outside so that the juices cook on the inside).then lift the steak away from the coals and cook to your liking.take it to the table on a chopping board and cut off 1/2 inch slices and serve them to your DROOLING MATES.ENJOY!!!!
Sirloin is my favorite cut. I just sprinkle it with a little Adolph's meat tenderizer (I like it's flavor) and throw it on the George Foreman grill (preheated). Round steak is also good, but different. I pound it thin with flour, brown it good, add water and let it simmer until tender, adding more water as needed. With the flour in the steak, it makes it's own gravy.
some nice tender medallions of sirlion about the size of your fist, rub in some sea salt and cracked black peppercorns and fry on each side until cooked to your taste. serve with salad and potatoes or chunky fries and roast onion gravy. prep time 20min max
Rib eye is the best, then T-Bone, Then top sirloin
Sprinkle with Garlic and Onion Powder (not salt) and put in a plastic sealer bag with worchestershire sauce to coat. Refrigerate at least 30 minutes and then throw on the grill.
Add salt and pepper after grilling.
Source(s):
This is how we did it on the dinner train
First : a steak thanks his taste to his fat. Which means : the more fat a steak contains, the better it tastes. Ask any butcher. So, the "fillet mignon" is maybe the most tender piece of steak, but not the best one.
Ok, now my recipe :
Heat your butter in a pan, on a very high heat, till it gets bit brown, only than put your steak, 1 min one side, 1 min other. Only than put enough salt and pepper. Your steak is now "bleu", which means still raw inside. Grill it more if you don't like it too bloody. When ready, take out and keep warm (best : in aluminum). Than add sliced mushrooms in the pan, and bake them till they are ready. Now add cream, lets say about 1/5 liter, and put on low heat till sauce thickens.
Its a 10 minutes-recipe, and each time i make it, i taste heaven.
I adore it with french fries and a glass of red wine.
i grew up in a large family, steak was rare to get, but when we did my older brother would buy chuck steak and about 15-20 minutes before he grilled it he would put salt, pepper, and a teaspoon of lemon juice on it, don't know why it works but it is good cook to medium or slightly more, then stop
I have to agree with everyone.. Rib Eye is the best and most tender cut but it isn't the leanest. If you want leaner then you should get Filet Mignon or Porterhouse. If you want cheap, any steak will do. Ask your butcher for suggestions.
The steakhouse near me said they use rock salt, olive oil, ground pepper, and garlic to marinade over night.
They use a grill with an open flame which gives it a super smokey flavour.
correctness,It's Non-profit and only for informational purposes.
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