NY Strip (make of it what you will Jessy) is mine. I like it"black and blue", seared like heck on the outside and red on the inside. Beyond that, nothing fancy. Just a couple of nice sides.

Jim

Our favorites are rib eyes and beef tenderloin and like Jim said "red on the inside."

I like mine blue rare....and I would guess my fave would be.....what I am currently eating! LOL!
I love a chunk of beef filet! and I think my next favorite is top sirloin.
And I prefer just a sprinkle of Kosher salt....and perhaps a rub with the side of a cut clove of garlic.
Linda C

'Tisn't a steak by normal standards, but since I relocated to the Valley from the Coast of CA, I have been introduced to Tri Tip.

In my opinion, Char grilled Tri Tip, sliced across the grain, beats any steak you can cook at home for flavor. It ain't pablum...I mean, if you prefer tenderness over flavor, have fillet mignon at almost 4 times the price, and melt blue cheese on it or sauce it or wrap it in bacon (or all three) to give it flavor.

Oh. Forgot to post my recipe for bistecca alla fiorentina (Tuscan steak).

Starting with your choice of a thick cut (T-bone or Porterhouse preferably) at room temperature, grill it as you like, but with no marinade or other treatment.

When ready, remove from the grill and season with salt and pepper. Let rest for two minutes. Drizzle with extra virgin olive oil. If it is a large, thick steak, slice it into pieces to be shared.

My theory for the goodness of this method is that the steak gets seared and crispy on its dry outside surface, more so than if it is marinated or coated before grilling. Then the olive oil lubricates it, adds flavor and gives it an attractive sheen.

Jim

(grin)

Jessy, dang it! What is that (grin) about? Did you find a double entendre in my post? Give half a man a chance, will ya?

Jim

Ribeye.

Sprinkle a little kosher salt on it, then sear over the hottest grill you can get, then move to a lower-heat section of the grill to finish to the required level of doneness.

My sauce consists of hot horseradish in sour cream.

MAYBE a sprinkling of steak seasoning on top of the steak right before I eat it.

Ribeye is my favorite - medium rare to medium with just some kosher salt & pepper (sometimes garlic).

NY Strip is close behind.

Portabella mushrooms. Okay, maybe not from a steer, but the best vegetarian steak there is.

Sally

Ribeye, medium rare. When it's about half done, I brush with "goop", a mixture of butter, fresh garlic and soy sauce, sprinkle with Lawry's Seasoning Salt and turn up the flame to char the fat. Man, my mouth is watering for a steak now.

Ribeye, T-bone, and K.C. Stip in that order are my favorite steaks to due on the grill.Medium rare, more on the rare side for me and most of my group. I like them with just S @ P. I have used the Montreal Steak Seasoning and will occasionally marinate in teriyaki with lots of garlic. Here is a recipe from Pat that I've used several times too.

Posted by: Pat_T (My Page) on Fri, Apr 9, 04 at 12:44
Here's a recipe I've used for years - don't remember where I got it. I use it for pork, chicken, or beef.

BLACK DIAMOND STEAK MARINADE
2 Tblsp. oil
1/4 cup lite soy sauce
1/4 cup honey
2 Tblsp. brown sugar
2 Tblsp. vinegar
1-1/2 tsp. ginger
Pinch of garlic powder
Mix. Score steak on both sides. Marinate in above mixture 8 to 10 hours. Grill 6 to 8 minutes per side.

Happy grilling Diana!

David

Last day steak on sale. I seldom buy steak unless it is marked for quick sale. My dear departed cat Tuna was the real steak connoisseur in the house and she preferred the strip side of a porterhouse. Tuna didn't like salt so I had to salt my portion on the plate. We were never fans of marinade. I had an accident a couple years ago while pan frying a steak. I had turned the heat all the way up and then walked away. When I returned everything was about to burn up and I dosed it with a bottle of sweet basalmic vinegar to keep it from bursting into flame. Only slightly black on one side I finished cooking it. It was not the best steak but the sauce from the vinegar and pan drippings was out of this world good.

: )
lyra

Ummmmm I love a NY Strip on the grill. My 2nd favorite is a Ribeye.

You know I dont like Filet Mignon? No matter how it's cooked I just dont care for it.

RIBEYE!!!! and I like marinated Flank Steak!

Around here it's Ribeye, then New York Strip and then T-bone..I prefer boneless..but hubby likes to chew off the bone..LOL

Our first choice is filet mignon, my second is ribeye. I'd buy more ribeyes, but for two things--fat and calories. The lean filet has less fat and connective tissue which the family abhors. I like meat on the bone and well marbled. Then again, I could care less about Tbone and Porterhouse, although I used to like Chateaubriand, but it's not seen around here anymore.
I'm not familiar with the strip steaks at all.
Jim- your Tuscan steak recipe sounds good as does David's marinade. I might have to branch out!

Well because of this thread, hubby and I will be having marked down thin Tbones..I call em 'minute' steaks..takes only a couple of minutes in some EVOO in the frying pan and DONE!
The boys will have tacos.

Filet Mignon! And I rub butter all over it when it's finished.

Angelaid that steak sounds good. I will give it a try, and David.....boy, your a man on a mission, with that steak marinade. You sure know your meat !!! LOL Thanks everyone for the steak suggestions! I'm off to the new grill this weekend. I will post the new grill my DH bought me yesterday. Diana55 P.S...Isn't Jessy a good girl these days :)

I don't care for steak at all but Clive's all time favourite is a NY Strip topped with Lawry's seasoned salt and Montreal Steak Spice. The odd time I eat steak I prefer a nice thick filet mignon cooked medium rare.

Tuna is my favorite, but I grill it very briefly indoors. Salmon is my favorite steak on an outdoor grill.

Jim, I don't understand Jessy's mind either, but I'm convinced that women find different meanings than men do. This is even more apparent when viewing art.

Lars

I like t-bone best. Every time I have a rib eye, I'm slightly grossed out by the amount of fat on it. I like some fat on meat, I eat the edges, but ribeyes always seem greasy to me. And I definitely don't have a fat phobia.

Lars, I'm sure you are right in your theory. But Jessy is one of a kind. I take most of what she says as fun and my responses are intended in fun.

BTW, I met Jessy previously on another forum in a hilarious thread which went off topic for hundreds of posts. I'm surprised we all weren't banned.

Jim

I'm a porterhouse girl, and this thread is getting me drooling... I may have to venture into town to buy a steak tomorrow!

Emily

Shhhhh Diana!!!!! Don't tell 'em!

Jim and Lars. What can I say. Suffice to say that I voice what others think. When it comes to double entendres, that is. Pass the Wesson.

See that Lars? There's something Jessica doesn't want us to know. She let's us know there is something we're not supposed to know, then continues on as if nothing is amiss. Ha! And what the heck is that comment about the Wesson supposed to mean? Surely nothing innocent, clean minded guys like us would understand. Must be another double entendre or something. I don't get it.

Jim

We just finished steak from the grill - rib-eye this time around. I watch for filet mignon, T-bone, rib-eye and NY steaks on sale and freeze them. We also like pork steaks.

Hubby puts a little garlic powder and salt on the beef steaks before he grills them (on a charcoal grill). He puts BBQ sauce on pork steaks as he grills them.

DonnaR/CA

Jessy.... I know what you mean by...."Pass the Wesson". The whole trick is guy's.....Don't ever try to figure out a womans thinking!!! LOL Diana55 P.S...No.... I would never spill your beans Jessy.

I'll take your advice, Diana! In my own defense (is that even necessary?), I am extremely slow when it comes to double entendres. I've been that way since I was a child, and was the butt of many jokes as a result - most of which I never understood. It seemed that I made people laugh for reasons I could not understand, which made me feel embarrassed as a child, but fortunately I grew out of that. Now if people laugh and I don't know why, I'm just glad that they are happy. Oh, and I've learned that most people's minds work very differently from mine, and I'm okay with that.

I'm trying to think of another steak that I like...

Lars

That's okay Lars. That is what makes this world a interesting place. My grandmother used to say " Wouldn't this world be boring, if everyone was the same" Bless her sole. Jessy is really a nice person, that is just her sense of humor. Opp's sorry Jessy, I spilled the beans. Diana55

"Jessy is really a nice person, that is just her sense of humor. "

I agree.

"I spilled the beans."

Oh no!!!! Now you might as well tell everybody.

Jim

Jim....those are the beans....( Jessy is really a nice person)....she just doesn't want people to know that about her!!! LOL Diana55 P.S...She will alway's be the Evil One to us though!!! LOL

jim I sent you an email, check your spam maybe?

Lars I hear ya, I am pretty slow on some stuff too. Our minds all do work differently.

I adore ribeye and T-Bone steaks. I haven't had a really delicious steak since I moved here to Germany. They just cut theirs differently.
I am with Linda. I like mine blue rare. At best, they are still cool in the middle and seared on the outside.
Lisa

Got it and replied Jessy. Check your spam. ;-)

Jim

checking....we're heading out for the day, I'll keep refreshing when I get back..