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BBQ sauce on steak? Regional ?

#51
The best steak I ever had was in 2000, in a podunk little town in Germany...in a pizza joint. This pizza place’s menu had pages of pizzas, but I didn’t want a German pizza. On the back page of the menu they had steaks, so I ordered one. I wasn’t expecting a whole lot, since it was a pizza place. And I don’t even remember what cut it was, but like I said, it was the best steak I’ve ever had. Second, was in Argentina. Argentina knows how to cook beef...period.
 
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#53
It's the type of beef that determines what you do with it. Of course, having a chef with a little talent goes a long way too.

Angus/Angus cross/Black Baldy/Limflex, and even some Brangus and Hereford require little other than the aforementioned butter, salt and pepper. You get into Longhorn and Brimmer (Brahma), and you'll probably be asking for a little sauce as well.

A ton of it depends on how the cattle was raised. Something that requires feed daily in addition to the grass/hay it is eating is going to have the fat content that makes for all the tenderness and juicyness that are sought after...you go after a heifer/steer breed that has been largely untouched in its 18-24 months of life and you get a stringy, more dry beef...Not bad for those who like it, but it is much closer to the steaks you find in Europe and South America.

Here are a few of my last group to go to market. They are anywhere from 75-90 percent Angus and 10-25 percent Limousin. Not too shabby for a bunch of eight-month olds if I say so myself.
20191130_162448.jpg
 
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#54
I'll rub the steak down with Tuscan herb olive oil and salt and pepper. Sometimes i'll get a little creative with the types of salt and pepper. Let it sit out for an hour or more and then grill it.

If you come to my house and I cook you a steak and you ask for bbq sauce then your out.
 
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#60
deersniper said:
Is that a Wyoming thing? Went to a few high end places out here and haven’t found a good steak yet.
Seriously who puts sauce on a good steak? It should just need salt and pepper
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Where are you eating? The only times I've seen that is at catered events or maybe at the resorts.

Have you tried the Gun Barrel? Its a little speedy but order the steak medium rare and season to taste... Looks like Frank has it about perfect.
 
#65
I'm not opposed to getting a steak au poivre (black pepper butter) but salt and pepper is all a steak should need. Medium rare closer to rare please. Ate a joint once that explained the different wellnesses of their steaks and all it said by well done was "GET OUT!"
 
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#66
Long Range 338 said:
Yes I know the Teton area well. Next time try the Gun Barrel, its pretty darn good.
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Went by recommendAtkins from the place I stayed at. Snake river grill steak was good but had some extra seasoning or sauce added. Local tomahawk steak was tough and had some weird spice on it. Have had much better steaks at outback lol.
Good food at a couple other places though.

How’s the million dollar cowboy bar steak? What about Jackson drug steak?
 
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#67
Sheeeit.

Got sick lookin at that overcooked shoe leather there. Gonna need a beer to settle my stomach.

Dont be a pussy getting a “grass fed only” steak. They need a full diet to get perfect marbling. As noted by the honorable gentleman raising those nice heifers. @diggler1833 Damn Mr., lookin good

I use a variety of seasonings. Finishing butter at times.
Sometimes when searing filets, I do a little butter, fresh garlic, splash of red (cab sauv usually), and fresh thyme after sear is complete.
spoon a touch of that liquid over your steak as it rests and let me know.

Sauce from a bottle is no deal for me on steak.
I do like to make a bacon cheeseburger with LTO and a dab of A1 on it vs ketchup or mustard.

@lowlight - what butcher do you use? As my premium IA beef runs low on steak (kids just die for my steaks) I would love a local spot to get good beef. Edwards has been good. Always willing to find another.
 
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#71
deersniper said:
Went by recommendAtkins from the place I stayed at. Snake river grill steak was good but had some extra seasoning or sauce added. Local tomahawk steak was tough and had some weird spice on it. Have had much better steaks at outback lol.
Good food at a couple other places though.

How’s the million dollar cowboy bar steak? What about Jackson drug steak?
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I've only eaten at the million dollar once in the basement at a private event and it was real good. I've not tried Jackson Drug. Once I find a place, I don't stray to far as I know what I like. If you get real adventurous drive down the road to Pinedale, we've got a couple of good steak houses here.
 
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#72
Long Range 338 said:
I've only eaten at the million dollar once in the basement at a private event and it was real good. I've not tried Jackson Drug. Once I find a place, I don't stray to far as I know what I like. If you get real adventurous drive down the road to Pinedale, we've got a couple of good steak houses here.
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Will have to do that next time.
Drove a couple hours into Idaho. Didn’t see any steak houses. Did see why you guys use 338s and 300 Norma’s lol
 
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#73
deersniper said:
Will have to do that next time.
Drove a couple hours into Idaho. Didn’t see any steak houses. Did see why you guys use 338s and 300 Norma’s lol
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If you get into Idaho Falls there are steaks a plenty. I've never even looked for dinner in Driggs or Victor, just kept driving.

We can find a place to shoot past 300 yards occasionally :p
 
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#74
powdahound76 said:
Sheeeit.

Got sick lookin at that overcooked shoe leather there. Gonna need a beer to settle my stomach.

Dont be a pussy getting a “grass fed only” steak. They need a full diet to get perfect marbling. As noted by the honorable gentleman raising those nice heifers. @diggler1833 Damn Mr., lookin good

I use a variety of seasonings. Finishing butter at times.
Sometimes when searing filets, I do a little butter, fresh garlic, splash of red (cab sauv usually), and fresh thyme after sear is complete.
spoon a touch of that liquid over your steak as it rests and let me know.

Sauce from a bottle is no deal for me on steak.
I do like to make a bacon cheeseburger with LTO and a dab of A1 on it vs ketchup or mustard.

@lowlight - what butcher do you use? As my premium IA beef runs low on steak (kids just die for my steaks) I would love a local spot to get good beef. Edwards has been good. Always willing to find another.
Click to expand...

Saw what you did there. I agree, don't be a pussy. ?
 
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#75
lowlight said:
Ribeyes in sauce are awesome

I mainly cover Ribeyes but leave the porterhouse plain with just salt and pepper

I have a NY strip 1.25" cut marinating right now for tonight
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Ouch.

Maybe I'm spoiled with good beef. Grass raised and grain finished. Good marbling with the good fat that melts nicely.

Ribeyes seared over high heat (600*) for a minute per side. Left to rest a few minutes, and some Alpine touch or just salt and pepper.


Sauce is for the mother in law that cooks the cheapest leanest steaks to fully charred shoe leather.
 
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#76
deersniper said:
Is that a Wyoming thing? Went to a few high end places out here and haven’t found a good steak yet.
Seriously who puts sauce on a good steak? It should just need salt and pepper
Click to expand...
It cracks me up how people like to "snob" over things - food, wine, beer, whiskey, pretty much anything. These things are matters of taste - i.e. you like what you like. Humans always want to prove their superiority somehow...
 
#77
Srgt. Hulka said:
The best steak I ever had was in 2000, in a podunk little town in Germany...in a pizza joint. This pizza place’s menu had pages of pizzas, but I didn’t want a German pizza. On the back page of the menu they had steaks, so I ordered one. I wasn’t expecting a whole lot, since it was a pizza place. And I don’t even remember what cut it was, but like I said, it was the best steak I’ve ever had. Second, was in Argentina. Argentina knows how to cook beef...period.
Click to expand...

I actually thought Argentinian steaks were really overated when I went. And I supposedly went to some of the best steakhouses in Buenos Aires.
 
#78
The two most important factors to a good steak IMO is the quality and type of the cut and how it was aged.

I'm a big fan of Ribeyes. A prime grade with nice marbling is tough to beat. Dry aging creates superior results to wet aging. The taste is superb, much more "meaty" and the steak develops more tenderness. The fat tastes like butter on a good cut that's been dry aged. Around ~45 days seems to be the sweet spot for dry aging in my opinion. I never willingly get wet aged steaks anymore, they are so lack luster in comparison.

For cooking, I like the steaks cut thick. About ~1.5-2". I cook them the "Gordon Ramsey" method on stove top, with fresh rosemary, garlic, butter and my own little twist of a hot pepper such as a Serrano longitudinally bisected to give the steak crust a slight kick. The steak is seasoned with a healthy coating of fresh cracked pepper and kosher salt, this helps it to develop a nice crust on the pan. Of course, cooked rare to medium rare.

I love a good steak, one of my favorite meals to prepare at home. Never buy steaks at restaurants anymore as I know I'll be disappointed.
 
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#79
I've had the pleasure of eating steaks
In about 20 states and several foreign countries .

Most all places did thier own thing and that is fun when done right.

Worst steak I ever had was in England flavored with tap water like everything else there.

Todays steaks were ribeye marinated in southwestern fajita marinade, whiskey and spicey fajita dry rub overnight.

Gas grilled today, I prefer a bed of coals with oak and mesquite mixed.

From a thin breakfast steak to a porterhouse I will eat them all.

Ribeye is tender and flavorful but I guess for taste a skirt steak over coals is my favorite right now, you don't even have to use a grill grate if you know how to do it authentic Tex Mex style.

I think regional favorites cooked by experienced hands can all be enjoyed.
 
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#82
I prefer a small amount of montreal seasoning and course black pepper. Good char, just warmed through; probably rare or med rare? My wife likes a steak cooked med, marinated with brown sugar and shula's steak sauce. Not bad, but not great. I usually get fish to grill with it and just eat the fish. A few wks back my son talked me into marinating a couple fillets in a stout mixture of wasabi (the take your breath kind, not the weakened sauce) and soy. It was pretty good and went well with some buckwheat noodles and stir fried veggies.
 
#85
Bender said:
RIB and CHOPHOUSE. Is the place.
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The one in Cheyenne is tops, but I've ordered a medium-rare ribeye from the one in Gillette and it came out well done (large party, all our steaks were way overcooked) and haven't been back since. I heard Casper just got one but haven't been there yet, but I'll vouch for the Silver Fox for a good steak in that town. The Prime Rib in Gillette is primo, as is The Rail Yard. Winchester Steakhouse in Buffalo has an awesome ribeye and other cuts. Legends Steakhouse in Deadwood for their bone-in prime rib is incredible, about a 36 oz cut for $40, just get there early as they run out fast but the buffalo ribeye is a great second choice.

As for BBQ sauce on steak, definitely NOT a Wyoming thing and I've never seen it on a single menu in the eastern half of the state. As I work on the road on full expenses, I eat out a lot and prefer local joints over the national chains, so there's only a few places I haven't eaten at in the Powder River basin.
 
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#86
Redmanss said:
The one in Cheyenne is tops, but I've ordered a medium-rare ribeye from the one in Gillette and it came out well done (large party, all our steaks were way overcooked) and haven't been back since. I heard Casper just got one but haven't been there yet, but I'll vouch for the Silver Fox for a good steak in that town. The Prime Rib in Gillette is primo, as is The Rail Yard. Winchester Steakhouse in Buffalo has an awesome ribeye and other cuts. Legends Steakhouse in Deadwood for their bone-in prime rib is incredible, about a 36 oz cut for $40, just get there early as they run out fast but the buffalo ribeye is a great second choice.

As for BBQ sauce on steak, definitely NOT a Wyoming thing and I've never seen it on a single menu in the eastern half of the state. As I work on the road on full expenses, I eat out a lot and prefer local joints over the national chains, so there's only a few places I haven't eaten at in the Powder River basin.
Click to expand...

You need to hit me up next time you’re down here.
 
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#91
MtnCreek said:
I prefer a small amount of montreal seasoning and course black pepper. Good char, just warmed through; probably rare or med rare? My wife likes a steak cooked med, marinated with brown sugar and shula's steak sauce. Not bad, but not great. I usually get fish to grill with it and just eat the fish. A few wks back my son talked me into marinating a couple fillets in a stout mixture of wasabi (the take your breath kind, not the weakened sauce) and soy. It was pretty good and went well with some buckwheat noodles and stir fried veggies.
Click to expand...
Did you say “ Buckwheat”????
 
#92
#93
Once was working mods on f-16's at Ogden Utah.

Restaurant had prime rib but no steak and did not want to accommodate me.

Told the waiter to bring me mine raw.
Pissed he did, I salt and peppered it while he watched had him send it back to cheff for 3 minutes per side on flat top.

Cheff came out to see if I liked it, I did.
Considered adding to menu.

Needed garlic butter. Lol
 
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#100
M8541Reaper said:
View attachment 7208211
Mmmmmmmmm....
1.75 inches of deliciousness (unrelated note: that’s also my pickup line at the commissary)
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9.90/lb not bad at all.

Can get the same here for 7.99/lb on occasion when it goes on sale. Non sale price ranges from 12.99 to 13.99/lb.

Steak is crazy ass expensive these days unless you catch a sale. Then my freezer gets replinished.

Ans put the pitchforks away...yes I freeze steak. And the key is to let it thaw until it reaches room temperature...
 
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