Beer Forum

Inspired by the "Pork" thread, how about a "beef" thread? I'll start.

Top sirloin steak with grilled onion and pepperjack cheese.






Ribeye steaks for my 7th wedding anniversary a few weeks ago.


Ribeye steaks because my family deserves a great meal.


Beef tacos. Simple, fast, and I can put cheese on it (I'm from Wisconsin). (Edited to add: This was from a veal, aka baby cow aka calf. Equal parts rib, sirloin, chuck, and cheek was the ground meat used.)

I want all of that.

I may suck at life, but I can cook some meat and prepare a meal.

Have you tried marinating the steak for an hour or so in a olive oil, salt and dukkah?

j1m1 wrote:Have you tried marinating the steak for an hour or so in a olive oil, salt and dukkah?

Never heard of "dukkah". What is it?

Marinades only season the outer part of the meat. Brines season the entirety of the meat. I'm more open to a brine than a marinade, even a marinade injection.

It is a middle eastern spice nut and seed blend usually used with dipping breads with oil. It is pretty good

Sounds good. I'll look into making that and trying it out.

Beef stew. No potatoes. Rump roast bought at 3lbs, cut off a nice steak and use 2lbs cubed steak for the stew.


Always cut a steak off the roast used for the stew to share with my daughter for lunch.


New York Strip (lower backstrap) with mushrooms, green peppers, and onions sauteed in butter, beans, and corn. Paulaner hefeweizen in the glass.