"Where's the Beef?"

[Lady Alyx]

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.

[Pirate Seika]

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 ....

[callenish gunner]

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

[Morgan Dreadlocke]

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.

[Boots MacGee]

Thanks, all this steak talk. Now I got to buy a steak tomorrow.

[Red Cat Jenny]

Burn mine...er cook mine please...Chateau Briand is a sin....

[LongTom]

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.

[Salty]

"give it to me raw and wriggling" or pretty close to that

[PirateSSe]

As rare as possible. Still bleedin', and starin' back at me in fright as I approach it with a sharp blade....

Mooooooooo....

[Silent]

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

[DocF225]

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...

[Patrick Hand]

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.........

[Red Cat Jenny]

Thank goodness someone else who likes their steak "cooked"

Patrick yer scarin me...

[Patrick Hand]

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 ....

[Rumba Rue]

How do I like my beef?

Cooked.

Nice medium rare.

[lady snow]

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

callendish - a man after mine own heart!!!!!!! if it doesn't moo and jump off the plate when i stab it, it's overdone!

[Lady Alyx]

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!

[LadyBarbossa]

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

[Yersinia Pestis]

With garlic powder, ground cumin and salt. grilled to a beautiful medium rare. smothered with onions and mushrooms sautéed in butter.

[Jean Lafoot]

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.

[CaptainSatan]

We like it to moo mournfully when stuck it with a fork.

[hurricane]

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

[Duchess]

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.

[Coastie04]

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