Best taste/value cut and method to cook a steak...

I'll chime in:
Tenderloin from Owens Butcher in Cle Elum. cooked on the grill to desired doneness. yes, it does need to be seasoned properly and I agree with getting the meat to room temp before cooking.
Another one I like are the kalbi flank steaks from QFC. they run them thru their tenderizer machine. I really enjoy these when camping. super easy to make and just a great taste.
and red wine of course.

dp
 
Shad said:
1800 degrees? What are you cooking in... a crucible?

I bet that makes a delicious steak....
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Infrared sear station on my propane grill...
Never actually measured the temp, but that's the manufacturers claim.
I bet it is 1500⁰ at least, more than enough to sear it quickly at a fully open dial.
When I do elk and venison it is really a great tool. Sear and cook an elk NY cut in a few minutes...with no problem.
 
Mossback said:
Infrared sear station on my propane grill...
Never actually measured the temp, but that's the manufacturers claim.
I bet it is 1500⁰ at least, more than enough to sear it quickly at a fully open dial.
When I do elk and venison it is really a great tool. Sear and cook an elk NY cut in a few minutes...with no problem.
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I bet that's great for those lean cuts of wild game. Cool!
 
Trip tip on the grill is my go-to steak. One feeds 3-4 people depending on hunger level. Dry rub of your choice, then sear each side for 5 minutes on the hot side of the grill, then move to the cold side and let interior warm up to 125 (quite rare) or 130 (medium rare), then rest the steak off heat under a loose foil tent while you make the salad. Slice against the two grain directions in a tri tip.
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Awesome, everyone. Lotta good info here.

Keep the suggestions coming!
 
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Zak said:
Trip top on the grill is my go-to steak. One feeds 3-4 people depending on hunger level. Dry rub of your choice, then sear each side for 5 minutes on the hot side of the grill, then move to the cold side and let interior warm up to 125 (quite rare) or 130 (medium rare), then rest the steak off heat under a loose foil tent while you make the salad. Slice against the two grain directions in a tri tip.
View attachment 123666View attachment 123667
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Perfect cook there (IMO). Fine work!
 
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Shad said:
1800 degrees? What are you cooking in... a crucible?

I bet that makes a delicious steak....
Click to expand...
Sounds like what we'd call Pittsburgh rare, where you slap a raw steak on the side of the blast furnace.

I've gone to sous vide, but now I want to try the oven methods
 
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I also prefer the Ribeye. Dry season with course sea salt (or Kosher) in fridge uncovered for several hours or overnight - take out about 1 hour prior to cooking. I also occasionally like a splash of Worcestershire - cook said steak on grill or cast iron (I do like the reverse sear, but rarely do it) - steak should be eaten rare to medium rare at most (internal temp 120 to 130, I lean to 120) - Let REST!!!!!!!!!! While resting, sauté up some onions and mushrooms with salt and Worcestershire - Top rested steak with onions/mushrooms, serve with a nice baker and garden salad - few meals could be better.

cheers
 
I recently attended a days long party/camp out on a big Idaho lake and was the dinner captain for Friday night. Since it was my menu night I elected to serve New York steaks and had my butcher cut 15 of them to about 1 1/8 thick. To grill them we had a Weber Genesis and the Blackstone griddle out of the Casa. With friends I have partied with since the early 80's we boldly threw all 15 steaks on at one time and then scrambled to serve them all as ordered. I think everyone present complimented us on the steaks, both for flavor and cooking time. I hadn't done multiple steaks on the Blackstone before and was a little (okay, a lot!) nervous but the Blackstone produced some pretty fine steaks in a forest setting.
 
Value/taste/cook: a New York from the sell fast section, Johnny's Seasoning both sides, then on the gas grill at 350 about 3 1/2 minutes each side. Easy.
 
iveofione said:
I recently attended a days long party/camp out on a big Idaho lake and was the dinner captain for Friday night. Since it was my menu night I elected to serve New York steaks and had my butcher cut 15 of them to about 1 1/8 thick. To grill them we had a Weber Genesis and the Blackstone griddle out of the Casa. With friends I have partied with since the early 80's we boldly threw all 15 steaks on at one time and then scrambled to serve them all as ordered. I think everyone present complimented us on the steaks, both for flavor and cooking time. I hadn't done multiple steaks on the Blackstone before and was a little (okay, a lot!) nervous but the Blackstone produced some pretty fine steaks in a forest setting.
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Ive, did you do them just on the blackstone or the weber and the blackstone or some one one and some on the other?
 
I used to always buy and cook top sirloins but over the years have gravitated to New York and ribeye cuts. The ribeye's taste is tough to beat, but I'm trying to keep my cholesterol in check, but not by not eating meat. So New York is our go to cut of steak. Very flavorful and pretty tender. Prime grade is more tender, but Mrs. Salmo and I don't care as much for the higher fat content. So I mostly buy the choice cut NYs at Costco.

Cooking is simple. A friend of mine once said that people who put stuff on steak must not really like steak. I don't entirely agree, but I put a naked NY on my Weber charcoal grill, about 6 minutes per side, maybe 7, for medium rare. Red wine is mandatory, and we eat steak often enough that it is often with box wine and sometimes with some fancy pants bottle that Mossback and Brute would approve of. Served with a baked Russet potato with butter and sour cream would be wonderful, but I don't want to have to buy pants with a larger waist size.
 
A good friend of mine and I went to a high-end steak restaurant in Victoria. I ordered mine medium rare. He wanted his well done. Waiter said they only cook them to medium. They served the steaks a bit later. He asked how they were. Mine was perfect. My friend said his was not. He asked them to cook his steak to medium AGAIN. They did...
 
I like a good ribeye but don’t eat them as often as tri tip. My oldest raises cattle on the side, most are sold to FFA or 4H kids but unsold steers go to auction or their good friend, a local butcher who claims it’s the best meat he’s ever seen. For tri tip or ribs I like a coffee rub, it puts a nice dark bark on them:
2/3 cup brown sugar
1/3 cup fine ground coffee
2 tablespoons smoked paprika
Garlic to taste, powder or fresh.
Cover and refrigerate for a couple hours or overnight.
 
Salmo_g said:
I used to always buy and cook top sirloins but over the years have gravitated to New York and ribeye cuts. The ribeye's taste is tough to beat, but I'm trying to keep my cholesterol in check, but not by not eating meat. So New York is our go to cut of steak. Very flavorful and pretty tender. Prime grade is more tender, but Mrs. Salmo and I don't care as much for the higher fat content. So I mostly buy the choice cut NYs at Costco.

Cooking is simple. A friend of mine once said that people who put stuff on steak must not really like steak. I don't entirely agree, but I put a naked NY on my Weber charcoal grill, about 6 minutes per side, maybe 7, for medium rare. Red wine is mandatory, and we eat steak often enough that it is often with box wine and sometimes with some fancy pants bottle that Mossback and Brute would approve of. Served with a baked Russet potato with butter and sour cream would be wonderful, but I don't want to have to buy pants with a larger waist size.
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I suspect that the red box wine is Old Vine Zinfandel, an above average but often hard to find box wine.
 
RCF said:
A good friend of mine and I went to a high-end steak restaurant in Victoria. I ordered mine medium rare. He wanted his well done. Waiter said they only cook them to medium. They served the steaks a bit later. He asked how they were. Mine was perfect. My friend said his was not. He asked them to cook his steak to medium AGAIN. They did...
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With the acknowledgement that people can do whatever they want with their money and eat food in any way they find tasty...

I feel like if you want a well done steak, you shouldn't bother eating a steak. Especially an expensive one. Just get a Yankee Pot Roast or beef stew or brisket or something like that where the well done aspect of the meat is part of the design.
 
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