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-   -   Steaks (http://www.saltycajun.com/forum/showthread.php?t=48847)

Cappy 10-23-2013 12:48 AM
Not much of a steak guy my self but on occasion we take a whole rib eye and put it on the grill kinda prime rib like. Great for company and we carve to order. Rare in the middle and well on the ends sliced thick or thin as wanted. We place it in a shallow disposable aluminum pan to catch da drippings "poodle people" call aue juie?sp?

meaux fishing 10-23-2013 08:41 AM
My steaks ;)

I like Ribeyes and Strips. Also a fan of a hanger steak or a good marinated and grilled skirt

Armand16 10-23-2013 08:54 AM
Quote:
Originally Posted by meaux fishing (Post 638409)
My steaks ;)

I like Ribeyes and Strips. Also a fan of a hanger steak or a good marinated and grilled skirt
Bump that thread of your cast iron cooked steak. I still need to swing by farmers market and pick up a few of your steaks. Your still there on Saturdays?

meaux fishing 10-23-2013 09:10 AM
Quote:
Originally Posted by Armand16 (Post 638413)
Bump that thread of your cast iron cooked steak. I still need to swing by farmers market and pick up a few of your steaks. Your still there on Saturdays?

Yep I'm there pretty much every saturday in the Oil Center. If I'm not my parents will be

Matt G 10-23-2013 09:12 AM
Where at in the Oil Center is the market, and do y'all take only cash or do y'all accept cards too?

speck cc 10-23-2013 09:32 AM
i cooked a tomahawk ribeye last night on the searing burner... was the stuff!

speck cc 10-23-2013 09:33 AM
1 Attachment(s)
here's a pic

meaux fishing 10-23-2013 09:43 AM
Quote:
Originally Posted by Matt G (Post 638424)
Where at in the Oil Center is the market, and do y'all take only cash or do y'all accept cards too?
Across the street from Champagnes on Heymann Blvd from 8-noon. Cash and checks only. There are a few vendors that take cards though

Sightwindow 10-23-2013 05:32 PM
Quote:
Originally Posted by speck-chaser (Post 638293)
T-bones have a nice flavor. And lately Ive been hitting up a few new York strips.
T-bones are NY Strip on one side and a filet on the other. Actually T-bones are on the end of the short loin (small filet, much bigger strip) and the porterhouse is one of the first cuts of the short loin (bigger filet and a big strip steak side as well.

meaux fishing 10-23-2013 05:49 PM
Quote:
Originally Posted by Sightwindow (Post 638545)
T-bones are NY Strip on one side and a filet on the other. Actually T-bones are on the end of the short loin (small filet, much bigger strip) and the porterhouse is one of the first cuts of the short loin (bigger filet and a big strip steak side as well.
You know your steaks... Not many people know that

mriguy 10-23-2013 05:53 PM
Love strips and Cowboy ribeyes, but my favorite is a rare Prime Rib from any Palm restaurant. Its more like a roast.

cajunforeman 10-23-2013 09:10 PM
Only way I cook steaks now is in a black iron skillet. I heat the skillet up very hot outside on the side burner of the grill put a little butter in there and sear. Once I get te sear I have the grill heated at preferred temp(for me it's 425) and then cook to my liking which is med rare. It comes out great.

Raymond 10-23-2013 09:26 PM
I buy those 20 steaks for $20 when company comes, theys delectible.

speck-chaser 10-23-2013 10:01 PM
Don't know about what cut comes from where, but I sure am getting hungry for some steak. Beef, it whats for dinner.

speck-chaser 10-23-2013 10:02 PM
Raymond you buying them steak out the back of a pickup truck? The one that has the sign "NO one beats our Meat"

swamp snorkler 10-24-2013 06:41 AM
Quote:
Originally Posted by BloodKnot (Post 638152)
Hanger Steak!
The one I ate was very good, had it a as special at ****ie Brennans

Quote:
Originally Posted by speck-chaser (Post 638293)
T-bones have a nice flavor. And lately Ive been hitting up a few new York strips.
Strip is my go to, it's basically the long half on the T-bone

Quote:
Originally Posted by AceArcher (Post 638302)
Lol...

Ribeye, Strip, Porterhouse, Tbone, Filet......

I can't really think of a valid reason why i would turn any of them down if they are cooked properly.

Meaux had a post up showing how he cooked his steak in a cast iron pan... That man knows whats up...

Keep the grill for your redfish on the halfshell!.... A perfectly done steak should set of your fire alarms in your house.. :P

I've done that before, even after Alton Brown warned me. I'm going to look for a big enough toaster oven to do it outside. Wal-Mart has some pretty nice size ones but I don't think they big enough to fit a cast iron skillet in it.


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