Steak, the right way

Discussion in 'The Cookbook' started by flipflopsnowman, Aug 1, 2009.

  1. StephenDE

    StephenDE New Member

    Just thought I'd put in my 2 cents.

    1. The grill is the greatest! In the event that the grill is not available, the broiler will do an acceptable job.

    2. Natural lump charcoal is far superior to briquettes and is all natural.

    3. Like your shaves, season your steaks the way you want to. Its all goood!
  2. Rene

    Rene Well-Known Member


    RABIDMONKEY Active Member

    another old trick that works

    After your cook said steak top it off with just a little real salted butter ( i mean real butter accept no substitutes )
  4. sffone

    sffone Member

    Grill or cast iron skillet, it doesn't much matter to me. I like my steak very rare -- just knock the horns off and bring it on! But I do like a little seasoning: pepper and maybe a little melted butter. Just thinking about it makes me hungry -- like Pavlov's dogs!:D
  5. Bullwinkle

    Bullwinkle Member

    Sorry, I thought this tread was about Peter Luger's..

  6. staxchipswell

    staxchipswell Member

    Olive oil

    I always add a touch of olive oil when searing. Also, a good mushroom wine sauce is excellent with steak.
  7. sol92258

    sol92258 I have no earthly idea

    +1 to the olive oil, -1 to anything pertaining to mushrooms...YMMV, of course :D

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