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Best steak to eat while listening to your rig?

One of life's little pleasures for me is grilling a nice steak, grabbing a satisfying Argentine Malbec or California Cabernet, and parking myself in front of my hi-fi for some musical enjoyment. It really doesn't get much better than this (unless it's raining or snowing outside -- that's icing on the cake).

So, what are your favorite home-cooked steaks and how do you prefer to prepare them? For me, I find that a ribeye or porterhouse from my local Wegman's is fantastic. I season it with Montreal steak seasoning and grill it for about 8 minutes per side (4 minutes in the 10 o'clock position and 4 minutes in the 2 o'clock position). I've played with grilling for less time and finishing in the oven, but don't feel it adds much.
sufentanil
prpixel
876 posts
 
I don't eat steak will listening to the rig. However, I prefer dry aged ribeye, either grilled rare or Pittsburged, seasoning with S&P only.
kbarkamian
647 posts
 
My favorite is a bone-in ribeye. I'm a filet mignon fan too, but the bone-in ribeye is pretty much always a bigger steak. Which tastes better depends on my mood.

I try my best to cook steak as plainly as possible and eat it that way. Only an inferior grade needs seasoning and sauces IMO. Taste the meat rather than the other stuff is my motto.

I cook mine on a Weber gas grill (gotten too lazy and impatient for charcoal). I get the temp up as high as possible (600 degrees on a hot and not windy day), put the steak on for about 4 minutes a side, flipping once, with the cover down. Cooking time depends on the thickness.

I've spoken to chefs at high end steakhouses. Putting salt on the steak before cooking can draw out moisture. Makes sense to me. Fresh ground pepper is the only thing many will use before it gets cooked. A Ruth's Chris chef claimed their ovens are at 1200 degrees (or was it 1600?), which is how all the flavor really gets seared in.

I used to eat steak as rare as possible. I've gotten soft in my ripe old age of 35 and now prefer medium rare.

I used to be a prime rib fan, but my tastes have changed a bit. It's become a bit too seasoned for me in most places.
paul_graham
197 posts
 
Organic meat.

I'm not Mr. Eco-Lefty guy, and I pass on the organic marketing crap, but organic meat is the real deal. The taste is noticeably superior. This must be the flavor Elizabeth was mentioning. The animal gets no antibiotics, no steroids and eats only wild grass that is never fertilized or sprayed with anything.

Screw the process, the meat just taste noticeably superior. It's well worth the extra money...kinda like our stereo rigs.
markpao
524 posts
 
I don't eat steak while listening but my favorite is a NY strip. A charcoal grill is the way to go. I have to say the flavor is far better than a steak cooked on a gas grill. Everyone thinks I'm crazy using charcoal instead of gas, but they also think the same that I listen to albums instead of CDs. Stay away from lighter fluid though, one of those electric charcoal starters doesn't give off that nasty fluid taste.
jimc555's avatar
jimc555
30 posts
 
Yes, the ribeye is tops on my list, when cooking it on the grill, to get a good sear on the outside pat the steak dry on the outside with a paper towel, BBQ at the highest possible heat for 9 to 15 seconds on each side then put the steak on a lower-heat part of the grill, Cover and cook to desired doneness. Highly recommmend is a Klinker Brick Zinfandel(Not well known and way underpriced) and put on the Keiko Matsui Album Walls of Akendora on the stereo. Life is Good!
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