I love a medium rare steak (preferably tenderloin or t-bone) with a dollop of peppercorn goat cheese on top. The cheese melts and its delicious with a hearty Shiraz.

mmm, doesn't get any better!

Grilled Seasoned Mushrooms and a pinch of salt.

I'm with Loosehead on this one . . . their aint much better. I've also taken a liking to a bit of Frank's Red Hot (or similar) sauce on it. YOWSA!!

Whle I used to marinate a lot, these days I have gone back to simpler ways and use some salt/pepper and some Barbarians seasoning. I also coat the steaks in canola oil which seems to make the outside sear extra crisp.

I like NY Striploins and sometimes a T-bone or Rib steak. I like Hugh's idea of the goat cheese. Sometimes, I will put a dollup of garlic butter on top (a la Ruth Chris). Medium rare is the only way to eat a steak and let the meat rest prior to cutting into it (wrap in foil to keep warm). I like grilled/sauteed mushrooms (cremini or portabellos). Shiraz is nice, although any good hearty red wine should go nicely with a steak.

Lastly, don't underestimate quality of meat. I am believer of having a well marbled meat and having some fat is good. If you can, make friends with your butcher and he can point you to the best options. Price does not imply quality...have had some steaks for less $7/lb which were better than other steaks costing more than $15/lb.

And to those of you from AB, God love yah...your beef rocks. Was out in Calgary over a year ago and had steak twice...both times was very good. Good stuff.

Club House laGrille Montreal Steak seasoning.

I like sauted mushrooms too! Or fresh cracked pepper (or cracked salt) is good.

(Hugh have you ever considered a Food forum? You know for BBQ and what to eat with your movie type discussions?)

onions............................

Shrimp shrimp shrimp!

Hugh have you ever considered a Food forum?

I just can't see that being a big hit! I mean once we finish discussing steak topping what do guys talk about.

Well maybe some of our female members can educate us. Or at least challenge us!

Tenderloin topped with Bernaise...............yum...

Garlic salt. Unfortunately I think they stopped selling the stuff that I liked to use (Lawry's Garlic Salt)!

And, make it nice and rare please.

Thanks.

ok, here goes, Fundmentally speaking hehehehe!

1) lightly season your steak with some EVOO - extra virgin olive oil, crush 3(fresh) cloves of garlic and rub rub rub it into your steak., discard garlic.... sprinkle cracked black pepper over top

grill it... flip it only once!!!!

on the topof steak - a mix of Mushrooms : portebollo,(gills removed), Crimini's, and white's ,

mix up your favorite compound butter, cut a round and drop it on top and let it melt all over the steak..

And enjoy....... Along with a "steak bread" recipie as follows:

1)make a loaf of home made bread earleir that day and bake it on bbq (bread bakes amazingly well on a bbq), or ........ go the store and buy a loaf of bread, "crusty" top , it has to be a crusty top*

2)Cut one inch slices down the entire length of the bread, but do not cut through the bottom crust, the loaf when you pick it up should look somewhat like an according, set aside

2) in med bowl, add one half of a purple onion, chopped fine, 1/3 cup of poppy seeds, and apx 1/2 to 3/4 cup of room temp butter... mix it well , then take your butter knife and spread mix on each side of where you made your one inch slices,

3) buy one package of swizz cheese slices, they will be individually wrapped, take your knife and cut them into diagnonal slices ( so 2 triangles)
stick a triangle slice of swizz into each cut......

Wrap entire loaf in tin foil.... seal it carefully so the whole loaf is covered well, bake for apx 35 to 40 mins in your oven at 350 degrees, (or use your bbq, turning loaf for even cook) I use my bbq just so as not to heat the kitchen, helps conserve on your hydro too..

when you sit down to eat your steak , rip open tin foil and pull your piece of bread , from as close to bottom as possible, leaving only the bottom crust stuck to the tin foil, your piece of bread will be soft, slightly gooey, slightly swelled from the swizz being baked right into the bread.....

the combination of Swizz, poppy seed , onion with the butter is just awsome!

yeah..... I'd love a food forum and it does appear that we have some very good chefs in the house,

I soak wooden skewers in water , then i do "shrimp kabobs", and bbq them

if anyone is interested i can post a couple of recipies

>>>I am believer of having a well marbled meat and having some fat is good<<<

Absolutely!!!!, there is steak......./. then there is stir fry hehehehe

When I'm "entertaining", I'll go to Le Biftheque and pick up a couple of their large tenderloins. Not much more then the grocery store, but the quality of the meat and the aging is far superior. I brush it with olive oil, add some steak seasoning (Keg's is pretty good) and grill to medium rare. To top it off, I make a green peppercorn sauce with congac, cream and dijon that everybody who's had it absolutely loves!

Sometimes, I'll sear the steaks first in a hot skillet with butter, add some congac, light it up for a nice show, then grill them at a lower temperature to warm up the center.

Has to be medium-rare, and for seasoning I've been using Diana's Steak Spice (http://www.dianasauce.com/products_marinade.htm) to marinade lately. Have to have some garlic-butter mashed potatoes and green beans with it as well.

Club House laGrille Montreal Steak seasoning.

Me too! No need to smother the meat with sauces.

Hugh, I would say that this is the perfect thread for a "flame" war! FOOD FIGHT!!! :D