Originally Posted by PresRDC

I'll do filet at home from time to time, but I pair it with a mushroom and brandy cream sauce that I make.

I start by generously salting and peppering the meat and then searing it to rare in a pan. After removing the meat, I add minced shallots to the pan, followed by sliced mushrooms (I prefer cremini for this application, but anything works, including button). Once those have cooked down (abosrbing the beef flavor), I add brandy and let it flame off. Finally, I add cream and minced parsley, finishing with salt and pepper as required. I eat my beef very rare, but I'll finish my wife's in the oven as I'm making the sauce to get it to medium rare.

I like skirt steak for faijitas. I do my own dry rub, which I rub on the meat.

At a steakhouse, I prefer New York Strip. For roasting, I'm a standing rib roast guy.

All this said, I probably eat steak or roast beef less than once a month on average.