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.
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The greatest invention for charcoal grilling has to be the metal chimney starter...no nasty fluid or electric needed...one sheet of newspaper in the bottom, coals in the top section, lite it & in no time you're good to go. The mad cow scare turned my wife off on beef so for years now it's been chicken, pork, sausages or wild salmon on the Smokey Joe. Fat Delmonicos from the local small meatmarket used to be our favs.
Kobe beef, before the quake. Stock up, it will never taste the same. I hear it is at $80 a pound.
the best steak is wild salmon. got your omega 3. meat can't compare to a good piece of fish.

if you forced me to eat meat it would be bison burger.
I don't eat meals while listening as it is hard to play my "air" guitar and cut meat at the same time. Even harder if I decide to cut a rug. However while watching a movie I like a nice thick rib steak medium well with a baked spud, green beans and big puddle of A1.
Loomisjohnson

I find Costco has excellent meat at excellent prices. I buy all my meat there.

Trelja

Proper salting is key. I find that rubbing with fresh ground black pepper 10-15 minutes before grilling then after placing on the grill sprinkle liberally with Kosher salt works well for me. Pay particular attention to the fatty parts, the eye in a ribeye and outer layer in all others.

I would advise caution salting too soon, no more than 5 minutes, as it will draw out moisture.

Dan-ed

Awesome!

Prpixel

Used to like it "black and blue" too. But like Kbarkamian my taste has changed and now like it medium rare.

Funny, but all this talk of steak, which we like and why, and its' preparation seems eerily similar to audio!

To each his/her own and that's OK!!

Best,

Dave