Steak

[howtobrew]

Ahhh, yes, Ribeye with the Bone, trim out some of the big fat chunks so that the grill doesn't catch fire.
I coat the steak with about 1-2 tablespoons of Extra Virgin Olive Oil, and sprinkle with Garlic-Salt and freshly ground black pepper.
Grill over medium high heat for a couple minutes per side, until the steak is rare and the fat is translucent. I will turn it frequently to cook the fat without over cooking the meat.
Serve with sauteed mushrooms and onions (cayenne pepper to taste).

And a nice Anderson Valley Boont Amber Ale.

[vraptor]

Cook over charcoal. Serve blood rare and at the body temperature of the animal, please.

Best steak in recent memory was after Nationals in Austin at Texas Land and Cattle. It was a thick strip with a baked sweet potato and sauteed mushrooms. My wife looked at the plate and said "Raw meat and fungus. My husband's happy."

[broncofencer]

Just bring me the cow. I'll cutoff what I want and ride the rest home.

I prefer a NY strip very rare almost tartar style plain no seasonings. mashed potatoes with a red wine gravy and sateed mushrooms with garlic.

[swordwench]

Best-tasting steak I ever had was a kobe beef ribeye, grilled to perfection (medium-rare to rare, all red and cool inside, no grey whatsoever or I'll send it right back), which really hosed my grill. I'm forbidden to ever buy it again. But it was to die for. I ate the leftovers COLD for breakfast, huddled like an animal over the little wad left behind. Anything that gets massaged daily with beer before being butchered has to taste good, right? Sounds like a good life to me...

Normally, I cook only filet, seasoned with salt and pepper - maybe a little garlic and rosemary rubbed on as well. Best with a brandy/green peppercorn cream sauce or a gorgonzola cream sauce. Side of assorted sauteed mushrooms. Heaven on earth. Moooooooo.