Lady Alyx Posted March 2, 2007 Share Posted March 2, 2007 First off to all Vegetarians, forgive me. Every once in awhile you gotta have a steak. I was wondering how the pirate community here grills, frys, bakes, saute, skewer, broil their steaks and what cuts do you like and what do you like to serve with it? I love to grill mushrooms or onion slices along with mine sometimes...would love to hear other opinions recipe's ideas...since summer is coming. ~~~~Sailing Westward Bound~~~~ Lady Alyx Link to comment Share on other sites More sharing options...
Pirate Seika Posted March 2, 2007 Share Posted March 2, 2007 harrr harrr just so happens this pirate is a certified galley chef... and i love me steaks nicely grilled and still bleedin... to me the best steak is virgin.... nothin but an excellent 2" cut sirloin plopped on the grill..... maybe a little salt and pepper after the fact... i know what exotic tastes i have i live on the edge .... ~QM Seika Hellbound~ We ain't no stinking Parrots!!!" Link to comment Share on other sites More sharing options...
callenish gunner Posted March 2, 2007 Share Posted March 2, 2007 mmmmmmmmmm a topic close t'me heart first off i like my beastie simple knock off the horns ...wipe it's nose-wipe it's arse frighten it with a match ...and any competent vet would have it back up and running in 2-3 days i like a good sirloin about 2" thick placed on a extremely hot grill for about 15-20 seconds per side blood red and still cool in the center with some grilled mushrooms and onions with crumbled roquefort and some steamed green veggies Link to comment Share on other sites More sharing options...
Morgan Dreadlocke Posted March 3, 2007 Share Posted March 3, 2007 I ain't seen a decent cut steak in a supermarket in nary 10 years. BBQed over hardwood. Red oak, alder, maple and birch be what fires it up. Lots 'o sea salt and pepper, a tad 'o garlic, then be buryin' it in shrimp. PIRATES! Because ye can't do epic shyte wi' normal people. Link to comment Share on other sites More sharing options...
Boots MacGee Posted March 3, 2007 Share Posted March 3, 2007 Thanks, all this steak talk. Now I got to buy a steak tomorrow. May the winds of fortune sail you May you sail a gentle sea May it always be the other guy who says "this drinks on me" http://www.susquehannarangers.com/ Link to comment Share on other sites More sharing options...
Red Cat Jenny Posted March 3, 2007 Share Posted March 3, 2007 Burn mine...er cook mine please...Chateau Briand is a sin.... Some days even my lucky rocketship underpants won't help.... Her reputation was her livelihood. I'm a pirate, love. By nature and by choice! My inner voice sometimes has an accent! My wont? A delicious rip in time... Link to comment Share on other sites More sharing options...
LongTom Posted March 3, 2007 Share Posted March 3, 2007 Burn mine...er cook mine please...Chateau Briand is a sin.... Arrr, ye heretic! Keep yer burnt offerings! If it's a good cut, who needs heat? Cubed and ready to chew is perfect. Other than that, I'm mighty fond of tri-tip with a nice marinade (whiskey with garlic, honey, orange juice and soy sauce), grilled medium rare. Link to comment Share on other sites More sharing options...
Salty Posted March 4, 2007 Share Posted March 4, 2007 "give it to me raw and wriggling" or pretty close to that Mud Slinging Pyromanic , Errrrrr Ship's Potter at ye service Vagabond's Rogue Potter Wench First Mate of the Fairge Iolaire Me weapons o choice be lots o mud, sharp pointy sticks, an string Link to comment Share on other sites More sharing options...
PirateSSe Posted March 5, 2007 Share Posted March 5, 2007 As rare as possible. Still bleedin', and starin' back at me in fright as I approach it with a sharp blade.... Mooooooooo.... Link to comment Share on other sites More sharing options...
Silent Posted March 5, 2007 Share Posted March 5, 2007 I hate when I go to a nice sit down eatery and they have this picture of a big jucy steak. When I get it, it's this poor little bit sized pice of what I'm hoping is cow. Well I guess a normal steak and a pirate's steak are to different things in this world. I like a big slab of serlion, chuck or ribeye steak to soak in my "special" sause over night. After it's nice and soaked up I'll cook it on the grill just to cook the outside a bit so the inside is nice and jucy and bloody. Serve that up with a Guinness, and some steamed veggies it's like heaven Link to comment Share on other sites More sharing options...
DocF225 Posted March 6, 2007 Share Posted March 6, 2007 I have a good friend who raises and slaughters his own Black Angus every year. He's always kind enough to send a few steaks my way. Make mine fire grilled over hardwood or mesquite. Then sautee' some mushrooms and onion and serve with a little horseradish on the side. I'll have a nice green salad and some fries with that please. Now I've gone and made myself hungry... Doc Wiseman - Ship's Physician, Stur.. er... Surgeon Extrodinaire and general scoundrel. Reluctant Temporary Commander of Finnegan's Wake Piracy- Hostile Takeover without the Messy Paperwork We're not Pirates; we're independent maritime property redistribution specialists. Member in good standing Persian Gulf Yacht Club, Gulf of Sidra Yacht Club and the Greater Beruit Rod & Gun Club. Link to comment Share on other sites More sharing options...
Patrick Hand Posted March 6, 2007 Share Posted March 6, 2007 I order mine cooked Light Medium ..... sometimes they get it right..... But my Boss has a resteraunt ... and the chief "knows" just how to do it right..... just the right lightest tint of pinkish red in the middle..... and nicely chared and seasoned on the outside...... not raw... but not burnt........just done right..... Now the part that's going to upset some..... I like catsup with my steak..... that first "sweet taste"... and then through the onions... then into the chunk of meat........ I like the mix..... And .... hey... It's my chunk of beef..... I can do whaterver I want to it.... (well you can also....) In another post. I'll type about the wierd way I bar-b-que......... Link to comment Share on other sites More sharing options...
Red Cat Jenny Posted March 6, 2007 Share Posted March 6, 2007 Thank goodness someone else who likes their steak "cooked" Patrick yer scarin me... Some days even my lucky rocketship underpants won't help.... Her reputation was her livelihood. I'm a pirate, love. By nature and by choice! My inner voice sometimes has an accent! My wont? A delicious rip in time... Link to comment Share on other sites More sharing options...
Patrick Hand Posted March 6, 2007 Share Posted March 6, 2007 Patrick yer scarin me... OH...... you got the pictures I PM'ed........... (Note: that is just a joke...... Well the photos didn't come out.... or else then I could have sent them........) it's important not to forget the smilleys when you are joking .... Link to comment Share on other sites More sharing options...
Rumba Rue Posted March 6, 2007 Share Posted March 6, 2007 How do I like my beef? Cooked. Nice medium rare. Link to comment Share on other sites More sharing options...
lady snow Posted March 7, 2007 Share Posted March 7, 2007 mmmmmmmmmm a topic close t'me heart first off i like my beastie simple knock off the horns ...wipe it's nose-wipe it's arse frighten it with a match ...and any competent vet would have it back up and running in 2-3 daysi like a good sirloin about 2" thick placed on a extremely hot grill for about 15-20 seconds per side blood red and still cool in the center with some grilled mushrooms and onions with crumbled roquefort and some steamed green veggies callendish - a man after mine own heart!!!!!!! if it doesn't moo and jump off the plate when i stab it, it's overdone! ~snow with faith, trust and pixiedust, everything is possible if it be tourist season, why can't we shoot them? IWG #3057 - Local 9 emmf steel rose player - bella donna, 2005 improv cast member and dance instructor - fort tryon medieval festival lady neige - midsummer renaissance faire Link to comment Share on other sites More sharing options...
Lady Alyx Posted March 7, 2007 Author Share Posted March 7, 2007 Patrick, that's how I like my done now as well. When I was younger I liked it a bit more rare but now as I have gotten older I like it as you said ' a bit of juicy pink still left in the mid section' Gotta love them grill marks..and seasonings to boot! ~~~~Sailing Westward Bound~~~~ Lady Alyx Link to comment Share on other sites More sharing options...
LadyBarbossa Posted April 11, 2007 Share Posted April 11, 2007 I'm often accused of my beef still mooing. I like mine medium rare. When I cook it, it's VERY juicy, tender, and full of flavor. I do season my steaks - as well as pork, chicken, turkey, etc. And the bigger they are... THE BETTER!!! As long as they are good and juicy... forget the A1 sauce! I sometimes do like mushrooms and onions with them. I sauntee those rather well, too. Sides with them - mashed potatoes with thick brown gravy, veggies (lots of them) bread, cheese, and whatever else. ~Lady B Tempt Fate! an' toss 't all t' Hell!" "I'm completely innocent of whatever crime I've committed." The one, the only,... the infamous! Link to comment Share on other sites More sharing options...
Yersinia Pestis Posted April 17, 2007 Share Posted April 17, 2007 With garlic powder, ground cumin and salt. grilled to a beautiful medium rare. smothered with onions and mushrooms sautéed in butter. Link to comment Share on other sites More sharing options...
Jean Lafoot Posted June 3, 2007 Share Posted June 3, 2007 Well, before I became a vegetarian I would eat steak rare-medium rare. But these days, if I was going to eat a steak it would have to be extremely well done, if not partly burnt. And of course, add lots of onions to that. Jony Winter* Link to comment Share on other sites More sharing options...
CaptainSatan Posted June 4, 2007 Share Posted June 4, 2007 We like it to moo mournfully when stuck it with a fork. As we say in Ireland let's drink until the alcohol in our system destroys our liver and kills us. Link to comment Share on other sites More sharing options...
hurricane Posted June 4, 2007 Share Posted June 4, 2007 Definitely rare. Favorite would be a rib eye with some Adobo on it. Set it next to an unplugged toaster and I'm good. -- Hurricane -- Hurricane ______________________________________________________________________ http://piratesofthecoast.com/images/pyracy-logo1.jpg Captain of The Pyrates of the Coast Author of "Memoirs of a Buccaneer: 30 Year Before the Mast" (Published in Fall 2011) Scurrilous Rogue Stirrer of Pots Fomenter of Mutiny Bon Vivant & Roustabout Part-time Carnival Barker Certified Ex-Wife Collector Experienced Drinking Companion "I was screwed. I readied my confession and the sobbing pleas not to tell my wife. But as I turned, no one was in the bed. The room was empty. The naked girl was gone, like magic." "Memoirs of a Buccaneer: 30 Years Before the Mast" - Amazon.com Link to comment Share on other sites More sharing options...
Duchess Posted June 4, 2007 Share Posted June 4, 2007 If it's a good cut, who needs heat? Cubed and ready to chew is perfect. But if it truely is a good cut it will take the heat and come out even better! I like mine medium with worchestshire marinade, lots of fresh garlic and if someones feeling creative a bit of blue cheese. Link to comment Share on other sites More sharing options...
Coastie04 Posted June 4, 2007 Share Posted June 4, 2007 I like mine medium-rare to rare (depending on the resturant's definition). I like it somewhere from pink to bloody in the middle, but either way I like it hot. Now, I enjoy cooking a variety of different recipes, but since I'm on a bit of a bachelor budget, I'll give you my quick, easy, but still really tasty one. Take a New York Strip Steak, spread a little olive oil on it and sprinkle with Montreal Steak Seasoning (the oil just helps the seasoning stay on a bit better). Then, I grill if possible, or just throw it in the oven in a basting pan on a low-medium broil (higher heat, less time, more rare-your choice on that). I usually serve with either some spicy twice-baked potatoes and a salad with blue cheese, crushed walnuts, craisins, and red wine vinager (originally a vinagrette, but I often get lazy in making one). Now, if you want my really special recipies, you should ask about halibut or salmon! My fiance can turn out an amazing beef tenderloin. Coastie She was bigger and faster when under full sail With a gale on the beam and the seas o'er the rail Link to comment Share on other sites More sharing options...
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