Favorite steak condiment - Page 2

General » General Discussion

Site Notices

2024's Favorite CCW? | PSA Micro Dagger

[ARCHIVED THREAD] - Favorite steak condiment (Page 2 of 2)

Posted: 12/24/2005 7:07:34 PM EDT

[#1]

Quoted:
Eating at my house would sure suck for most of you! I don't have ANY A-1 or H57, the only time that it's ever in the house is if it is an ingredient in something else, then I throw away the left over!

Send it to starving kids. Bastard.

Posted: 12/24/2005 7:09:43 PM EDT

[#2]

Quoted:
Quoted:
Eating at my house would sure suck for most of you! I don't have ANY A-1 or H57, the only time that it's ever in the house is if it is an ingredient in something else, then I throw away the left over!

Send it to starving kids. Bastard.

And turn them into non-meat appreciating cretins? Let them starve!

Posted: 12/24/2005 7:15:21 PM EDT

[#3]

Famous Dave's BBQ sauce. Ya buddy.

Posted: 12/24/2005 7:44:40 PM EDT

[#4]

Garlic salt and nothing else you fairies!

Posted: 12/24/2005 7:50:37 PM EDT

[#5]

Melted Butter.

Posted: 12/24/2005 7:52:18 PM EDT

[#6]

Why ruin a good steak?

Posted: 12/24/2005 8:05:56 PM EDT

[#7]

Nothing!!!! It tastes too good to cover up.

Posted: 12/24/2005 8:19:48 PM EDT

[#8]

Montreal Steak Seasoning (lots of it) on a 3 inch thick x 8"x6" steak that has lots of marble and fat. Toesty on the outside and nearly raw on the inside. Little A1 on the side. Bottle of Shiraz (per person). Served with buttered and breaded Brussel Sprouts and Green Beans Almondine.

Second favorite steak is a delmonico with egg yolk on top. YUM! Need a Merlot for that.

Dessert: Crembrule' with Yquem Sauternes (the only French thing allowed in my home other than making love with my face)

Posted: 12/24/2005 8:21:31 PM EDT

[#9]

Quoted:
Famous Dave's BBQ sauce. Ya buddy.

Also a great one!

Posted: 12/24/2005 8:24:45 PM EDT

[#10]

IF YOU COOK A STEAK RIGHT THEN THERE SHOULD BE NOTHING ON IT!!! IF YOU DO NOT KNOW HOW TO COOK STEAK RIGHT THEN YOU SHOULD'T CALL YOURSELF A MAN! BEING ABLE TO COOK A GOOD STEAK IS A MANS JOB!!!

Posted: 12/24/2005 8:29:52 PM EDT

[#11]

If I ask you for a steak sauce you can be sure that your steak grilling abilities suck.

Posted: 12/24/2005 8:31:07 PM EDT

[#12]

salt and pepper before grilling.

Posted: 12/24/2005 8:31:38 PM EDT

[#13]

Quoted:
I'll get flamed for this but everyonce in a while I'll put ketchup or A-1 on my steak.
What do you put on it?

If you'd buy something other than flank steak you wouldn't need to put anything on it.

Posted: 12/24/2005 8:38:26 PM EDT

[#14]

A very good Tkemali I buy locally... very, very good...

Posted: 12/24/2005 8:40:44 PM EDT

[#15]

Nothing on a quality piece of meat.

A1 for low end meat jerky.

Posted: 12/24/2005 8:43:21 PM EDT

[#16]

Well it looks like the true steak lovers outnumber the heathen masses for now!

Posted: 12/24/2005 8:45:09 PM EDT

[#17]

Quoted:
Quoted:
I'll get flamed for this but everyonce in a while I'll put ketchup or A-1 on my steak.
What do you put on it?

If you'd buy something other than flank steak you wouldn't need to put anything on it.

Aauugh, Ribeye dude

Posted: 12/24/2005 8:46:30 PM EDT

[#18]

None of the above. I do like some salt and pepper and sometimes a little garlic or Bleu Cheese. I also like sauted mushrooms and onions. I would not put any type of sauce on a good steak but I would put BBQ sauce or A-1 if it was not up to snuff.

Posted: 12/24/2005 8:53:05 PM EDT

[#19]

A saw to cut off the horns and a napkin to wipe its ass. Rare the only way to eat a steak.

Posted: 12/24/2005 8:55:46 PM EDT

[#20]

nothing 99% of the time
every once and a while A1
if you put ketchup you might as well just be eating a ground beef patty

Posted: 12/24/2005 8:57:45 PM EDT

[#21]

different people have different tastes. grow up.

Posted: 12/24/2005 9:03:19 PM EDT

[#22]

Normally, I'd agree with the "blasphemy" crowd. However, I have unfortunately run across enough crappy ass, dried out, charcoal steaks to learn to reach for the A1 when confronted with torched meat.

Of course, all properly prepared steaks will have zero condiments applied after plated.

Posted: 12/24/2005 9:13:00 PM EDT

[#23]

A knife and a fork......anything else is just wrong

Posted: 12/24/2005 9:15:10 PM EDT

[#24]

My recipe. Add rub (Secret) vaccume seal, put in fridge 24+ hrs. let warm to room temp. smoke -w- alder wood chips @ 220 F* until up to temp, remove and sear on BBQ grill, ENJOY. Everyone knows "No condiments allowed" Or you will be forever banned and noone has ever broken the rule.

Posted: 12/24/2005 9:15:55 PM EDT

[#25]

I take nothing on my steak but I enjoy peace and quite to eat it and to have tim to enjoy such a great meat

Posted: 12/24/2005 9:16:10 PM EDT

[#26]

To start, what most people consider a steak I consider to be a barely edible joke.

T-bones or rib eyes are not suitable for DINNER. They'll suffice for lunch, though.

My minimum standard:

Top sirloin, two inches thick. HONEST two inches thick as cut.

Heavy, coarse ground black pepper and garlic salt rubbed on both sides before cooking.

Optional marinade in DALE'S steak seasoning, which is essentially soy sauce with some extra
spices added.

Cooked FAST over a very hot grille fire. Gas or charcoal, either works great, but include
some mesquite chips in either event.

Cooked to RARE, or medium rare at most. If there's no color left, there's no flavor left, either.
I'm not suggesting dark red rare, I do like it cooked, but I do like a strong pink color to it.

I always use more heavy pepper after cooking and apply soy sauce, KIKKOMAN brand ONLY.
All other brands of soy sauce are a total waste of time and money. They're crap.

Thirty years of research into the perfect steak has brought my family to this point.

These things all enhance the flavor of a good steak but do not overpower it.

CJ

Posted: 12/24/2005 9:22:02 PM EDT

[#27]

Posted: 12/24/2005 9:30:35 PM EDT

[#28]

Just a touch of salt to bring out the flavor. If it's cooked right, nothing else is needed.

Posted: 12/24/2005 9:38:09 PM EDT

[#29]

Hmm...

On a nice Filet Mignon done to a juicy light pink....

A nice bit of Au Jus, and a metric ton of large mushroom caps sauteed to perfection ....

Oh Lord... heaven on earth...

And as far as rare meat? Beef flavored jello is not my idea of steak.

And Cmjohnson, you need to try ACTUAL Japanese soy sauce. Kikkomans is alright in a pinch, but is low grade at best, IMHO. Yamasa brand is the heat for sure!

Dram out

Posted: 12/24/2005 9:56:56 PM EDT

[#30]

Yamasa?

I'll look for it.

I can assure you that La Choy and Chun King are both crap. Kikkoman is at least a high quality brand
but it may not be the ultimate.

CJ

Posted: 12/24/2005 10:05:30 PM EDT

[#31]

Thick fillets marinated in olive oil, fresh garlic(lots), and rosemary, a little fresh ground pepper. Portabella mushrooms filled with real unsalted butter,asaigo,parmesean,romano cheese and fresh garlic cooked at 400 degrees for 15 minutes. I cook my filets at 500 degrees until med. rare-medium, pink in the middle with a little1/8-1/2 of grey on the outside. Yummy. and a good Merlot.

Posted: 12/24/2005 10:11:19 PM EDT

[#32]

BBQ sauce. Sure, it detracts from the taste of the steak... but it still kicks ass.

[ARCHIVED THREAD] - Favorite steak condiment (Page 2 of 2)

General » General Discussion

Win a FREE Membership!

Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!

You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.

Warning

Confirm Action

About AR15.COM

Stay Connected

Newsletter

Contact Us