Why would you over cook it?

I’ve had it at a restaurant or taco stand maybe once or twice, but I’ve (Or more accurately my wife) never prepared it at home.

Honest to god I was hoping this thread would evolve into marinade/rub suggestions, and cooking tips.

In the past I’ve learned some things from you guys.

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Yes

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It will, you just need to let it marinate.

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Petite sirloin is garbage. Garbage. Terrible. Get some giardiniera and out it on shoe leather instead. I hated selling that when I worked the meat counter. Saw something about butter aged steak the other day. I’m both intrigued and disgusted by the concept.

Butter aged steak?

My triglycerides are increasing just reading that.

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They took either a rib or a short loin, encased it in butter and then aged it ,Ike they were dry aging.

INGREDIENTS
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic , finely chopped or minced
2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
pepper , to taste (about 1/2 teaspoon)

Make this and marinade your skirt steak in the fridge for a couple hours. Add a little cilantro if you like cilantro.

Make sure your grill is HOT, then sear on each side. I wouldnt go more than 3 minutes a side. It should be medium rare.

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Don't eat a lot of steak but it's ribeye when I do.

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Same here.

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We eat our share.

Preheat grill on high, take the steaks when slightly frozen, add fresh ground pepper and seasoned salt to both sides, and marinate in a can of cheap beer. When placing on the grill, pour on some of the marinade, ten minutes on low, flip, pour on remaining marinade, and finish for ten more on low. They come off right at medium for my wife and most family/guests. Mine never sees the main grill, but warms on the top rack to achieve warm/rare.

Same technique for burgers, just shorten cook time to five per side.

I like the Porterhouse to fill my dinner plate with meat, then open up a baked potato when the steak is half gone. When grilled well, I eat steak without sauce, but drown my tater in butter, sour cream and steak sauce or ketchup. yep.

Gnaw the bones clean with my bare hands. that's right.

A while back, I cast ironed a flank steak (I think that's what it was) for my Son and I and he says it was one of the best steaks he ever had. I think I just put some olive oil in the pan and put some Old Bay and garlic salt and that was about it.

When I cook in the frying pan (not cast iron, nonstick), I mix 1/2 tbsp Trader Joe's "21 Seasoning Salute" with just a tiny bit half of olive oil to make a paste. Take the steak out of the refrigerator and rub the seasoning on the steak, let sit in the counter for 30-35 minutes. Salt it and put it in the pan on medium high b(flat induction cooktop) and about halfway of the time on the first side I throw in a tsp of Kerrygold butter. Flip twice and take off the heat to rest, throw some onions and cherry tomatoes in the leftover butter.

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"When people want their version of the truth, they go find it, no matter how baseless their beliefs." -- Ken Rosenthal

Ribeye, thick cut, pan-seared on high, 3 minutes for each side

Throw in some real grass-fed butter for the last 30 seconds and sprinkle with salt and pepper.

I let it sit before cutting, but only for 2 or 3 minutes. That way it still has some heat.

NY strip.

I used to try to like ribeyes in the same way some guys try to make themselves like whisky. Always seemed like your choices with a ribeye were to: a) overcook it, and ruin the flavor or b) cook it properly and spend the next 10 minutes chewing fat with each bite.

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Cooked up some bomb thick-cut, bone-in ribeyes last night on the weber. Fantastic and pretty easy to do.


I also like a good skirt with some homemade chimichurri.
I like most cuts, if prepared properly.
Sirloin isn't my favorite.

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This. I always find the high end steak houses pushing the ribeye, so I figure that most have the most profit for them. “Marbling” my ass—just a euphemism for “loaded with fat.”

The prime cut NY Strips at Costco are big and awesome.

A great NY Strip is my favorite.

However, as the only person voting for flat iron, i feel a need to defend that as the most affordable, delicious steak of them all. It is 100% my go to -- it takes abuse as you are cooking it relatively well, goes with everything, is tender and flavorful... and everyone likes it. It may not be your first favorite cut or your second, but it is going to give your third a run for its money.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

If you have the time and if your steak is over 1. 25" thick, go the "reverse sear" method. Set your meat on a cooling rack set in a cookie sheet in a 275°f oven. Bring the internal temp up to about 105°. Then sear in a really hot pan or grill for 1 minute or so per side.

This is a great way to make sure you don't under/overcook a thick piece of meat.

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Do not mistake flank steak for skirt steak...your jaw muscles will thank you for it.

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If I am at a restaurant ordering, I will go with prime rib or a porterhouse.

If I am grilling strip steaks or filets. Eye of round steak can be a very good quality cut of meat and is very affordable. We have also done a lot of pork steaks over the summer as beef prices have skyrocketed. Those can also be quite tasty.

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