For my part, I love a good T-Bone steak. I want it medium rare, with a splash of A-1 steak sauce.
You’d think I’d like it bloody rare, because I also love steak tartare, but oddly, no.
I’d like a baked potato with butter, and a dish of cottage cheese on the side also.
I will be picking up and chewing on the bone afterwards, so avert your eyes.
How about you?
Probably a ribeye, with my recipe for Henry Bain Sauce, grilled corn on the cob and a baked potato.
Dry aged ribeye, grilled, medium rare.
Tenderloin, 12 ounce, with kosher salt, black pepper, and garlic powder, sitting in the fridge for 12 hours on a cooling rack prior to being cooked on the grill just a tad bit beyond rare (grill heated up to about 550 degrees for 8 to 10 minutes before throwing the steaks on, then immediately dial the burner back down to low, come back in 7 minutes to flip them over).
Serve with a baked sweet potato with butter and a little dark brown sugar.
I’ll also accept prime rib, rare, with a baked potato.
Done really well (correctly), tenderloin, ideally whole and pepper crusted. Bar that, a really good burger.
Madame P. does a filet mignon that makes me cry every time. The good kind of cry.
If I’m not having beef stew (chuck or stew beef) or cheeseburgers (not fussy about type or fat, medium), it’s probably the New England thing of steak tips. Because they’re usually small, they cook evenly and consistently. I like med-rare to med, marinated. A local place, Dom’s, is the best.
I could go a little more esoteric with picanha or something like that, but I’ll stick with a good ol’ porterhouse. Normally, “ribeye” is the answer to this question for me, but nowadays, I kind of like the variety a porterhouse or T-bone gives me. I have a delicious strip steak on the one side and the less flavorful, but delightfully textured filet on the other side. I’ll take it on the rare side of medium rare, served with chimichurri (though I won’t so no to a nice béarnaise or treatment au poivre, as well.)
Flank steak sliced really thin and sauteed with jalapenos, shallots and fish sauce is another fave…
Prime ribeye, still mooing. OK, not that bad - it needs to be warm in the center. But rare. Or tartare, if prepared right. But it has to be Prime. Choice won’t due and I’m willing to pay for it, as rarely (sorry) as I get to eat it.
If someone else is cooking and paying, prime rib, on the rare side of medium rare, with plenty of salt and fresh cracked black pepper.
If I’m cooking and paying (a lot), probably a boneless ribeye, seasoned with coarse salt and pepper, on the rarer side of medium rare, cooked it a rocket hot cast iron skillet lubed with ghee, in which I very briefly warmed some home-grown (my MiL’s) coarse sliced garlic and rosemary. After the steak is done, add a bunch of quartered baby bellas and more ghee, and use them and a scraper to get all the goodness off the bottom of the pan.
Add the garlic and rosemary to the cooked mushrooms, serve with steak and crusty bread.
But who am I kidding, I buy a steak 2-3 times a year at current prices. So, yeah, now I’m drooling and full of sadness.
T-bone. Medium-ish - I want it hot in the middle and pink but not red. A good-sized knob of herb butter on top, with a loaded baked potato and either French onion soup or a wedge salad on the side.
Texas style BBQ ribs, or smoked brisket. I mean, I loves me a well prepared ribeye or porterhouse, but I go nuts for a great slow cooked plate of ribs.
Aw, why we gotta choose?
A little Au Poivre with some frites
A medium rare t-bone can’t be beat
A barbecued brisket’s very nice
Or some flank steak real thin sliced.
Slow cooked chuck steak in a stew
A prime rib roast with some Au jus
A tall filet cut, mushroom sauce
Or a sweet ribeye is the boss
I will say picanha, medium rare, grilled with salt and pepper and a bit of garlic. On the side a big helping of mash made with sour cream and garlic, and roasted green beans with bearnaise… For dessert, tiramisu, or maybe peach and/or cherry pie with vanilla ice cream alongside.
This. Salt, pepper, some minced garlic.
I don’t particularly care what cut to use. I want as little bone as possible, as little gristle as possible, and the fat to be liquefied.
I do NOT want it to be dry-aged.
I want it cooked at least medium.
Ribeye, medium rare, with salt and maybe a bit of pepper.
Ground, and thoroughly cooked into a patty.
An inch-thick New York strip, warm red center. I’d say I indulge about once a month.