[finnegan]

The unsung hero of steaks is the Sandwich steak. They only take 2-3 minutes to cook, and turn a normal sandwich into a tasty meal.

Grill (I use a foreman, as the flavor isn't as important as usual in this set up) a sandwich or breakfast steak. This should take 1-4 minutes, depending on thickness/ temp of preference.

Place steak in zip lock bag and add steak sauce (A-1, Heinz 57, etc). Shake up and set aside.
2 slices, bread of choice ( I prefre sprouted grain breads for dietary purposes)
spray butter
lettuce
tomato slice
A-1 or fav sauce
1 sandwich steak

Use the spray butter to saturate the bread. Cook as if Texas toast. For an even easier method, toast it in a toaster, spray, microwave for 10 seconds.

Add slice of tomato

Add lettuce

Add Provalone cheese

Add steak, and place the sandwich on the grill/ Foreman grill, 2 minutes each side or unitl cheese is fully melted.



Eat. Enjoy.

[Gsoares2]

Originally Posted by Wild Dan Hibiki

i usually buy sirloin or tenderloin cuts

thanks for the tips guys, i'll try the seasoning and room temperature stuff next week since im going to make it a weekly thing; and i'll report back

more tips are welcome

p.s. i've never seen prime NY stips before in the restaurant nor the supermarkets

Yeah you have to go to some high end steak houses -

Here in tampa FL a couple places that sell prime are

Burns
Ruth Chris
Charleys Steak House
Flemmings


off the top of my head thats all i can think of that sells prime, aged beef on the menu. But you can get Prime beef cuts from Publix.. or Sweetbay grocery stores

Up north you guys have Krogers and Ingles.. and im not sure about those places.

[flashNsmash]

what's all this talk about thawing steaks? fresh meat FTW

[GOGOsince'03]

My favorite thing to do when i dont have 20 or thirty min is top buy a fillet amd cut it into thin long strips about a quater of a inch thick and just sear therm in a saute' pan for about one and a hlf min on each side. from there you can do anything with it you can just eat it straight with some sweet potatoe mash or throw it on a toasted peice of your favorite bread. the seasoning of the steak is up to your taste i go with a montreal seasoning but coarse blck pepper and salt work great as well

[GOGOsince'03]

Originally Posted by flashNsmash

what's all this talk about thawing steaks? fresh meat FTW

yeah thawing steaks sucks because no matter what you always lose a little to much moistre

[GOGOsince'03]

another thing everyone in the world should try is Kobe' beef. Its around if you know where to find it. Make sure its Jappanese Kobe' tho, ther is a difference.
Kobe' beef is cows that are fed hopps and drink beer only. The cows are suspended in the air one foot off the ground and are massaged 24 hours a day! Their muscles never get a cahnce to develope so ther is no tuffness whatsoever. Every peice of the cow is marbled with the most flavorful fat content on earth. Its a little more expensive, obviously, but man you will never look at a steak the same ever again

[Jester Molester]

Great tips, i gotta try the sandwich steak idea. The only thing I have to add is my current marinade of choice is balsamic vinegarette. Give it a shot if you have some lying around.

[flashNsmash]

Originally Posted by GOGOsince'03

another thing everyone in the world should try is Kobe' beef. Its around if you know where to find it. Make sure its Jappanese Kobe' tho, ther is a difference.
Kobe' beef is cows that are fed hopps and drink beer only. The cows are suspended in the air one foot off the ground and are massaged 24 hours a day! Their muscles never get a cahnce to develope so ther is no tuffness whatsoever. Every peice of the cow is marbled with the most flavorful fat content on earth. Its a little more expensive, obviously, but man you will never look at a steak the same ever again

i'd like to volunteer to become the first Kobe human

[Gsoares2]

Kobe beef i hear is 100$ a llb..

If you buy it at a high end steak house it could cost 100$ for a 12 oz filet mignon.

[flashNsmash]

i'd pay it, as long as they agreed to let me see it before they cooked it