FakeName
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Beef 20-Ways: Proposing a ChallengeHello Carnivores!
I'd like to propose a challenge to the board...
Eat beef in 20 different preparations! Now, this can be different cuts, the same cut prepared in a different way, or a novel combination of beef and some other animal product.
I don't know how many cuts of beef there are, but I imagine that there are enough, and certainly there are a lot of ways to prepare it. The winner of the challenge gets to be the first to have had 20 different beef meals.
For myself, I'm figuring that it'll be a good way to keep from going back to the same cut of steak as often as I do. If I'm gonna do this for a while, I might as well learn a couple of new things that I can do with our friend the cow.
Anybody interested in getting on board with this one?
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totoro
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This is a great idea! I'm not in a good position to actively participate, but it will be good to see what other people come up with.
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FakeName
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Anybody interested? Anybody?
If nobody gets on board, I guess I'll just start with tomorrow, August 1, and see what I can come up with. People are always welcome to join in.
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Lightfoot
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I'll be watching for suggestions. I'm not much into cooking. 
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ReddyMcMeaty
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we're pretty boring beef eaters eh? I used to love to cook when I was regular low carb.
I really enjoy raw ground beef with melted sharp cheese on top, broil it in a thick porcelain bowl to keep the meat from cooking. It's also nice with added olive oil and tomato sauce and paprika ro cayenne.
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bleublonde
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Well, FakeName, I have a feeling you're going to beat me at this one, but you're on! At any rate, it'll be an excuse to eat lots of beef  .
So, what are the rules? My guess is no plant foods can be considered in with the beef. What about cooking with different fats?
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FakeName
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I would say that the rules are whatever you want them to be. I would think that different fats would be an ideal way to address the challenge. I'm expecting to eat mostly different cuts prepared the same way, that'll at least give me a better understanding of what they all are, but I will plan on trying some new prep methods that I have wanted to explore.
If you're a veggie eater, then so long as the beef is cooked with the veggies, I'd say it was okay. A steak with a baked potato, however, wouldn't be any different from a steak with a side of french fries.
Everybody wins in this challenge. Except for cows.
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bleublonde
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Last night I made stew/stroganoff type deal with top round cut into chucks. So far 1 for me! 
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Jaybird
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1. Cumin-seared top sirloin steak with overeasy eggs served on top, make sure you break the yolk and eat the egg and steak together.
2. Pizza steak (top sirloin seared with pizza seasoning). If you eat cheese you could really make it like pizza and add some cheese (alas I'm dairy free  )
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FakeName
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I love the idea of pizza steak. Just those words together would send half the American Heart Association to the hospital.
1. New York Strip Steak with Adobo seasoning. George Foreman grilled.
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FakeName
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2. 1 lb. Rib Eye Steak with Adobo seasoning. George Foreman grilled.
The Rib Eye differs a bit from the New York in flavor. The New York isn't quite as juicy and has a firmer texture, I'm on the fence as to which one I prefer. They're both great though. Yum.
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Jaybird
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3. Pan fried top sirlion, lightly salted with celtic sea salt, sprinkled with pepper. Cooked rare. Then a reduction sauce was made by adding 1/3 cup vermouth, scraping up the brown bits, put on low and let reduce. Very nice touch. As you can see it's all top sirloin for me right now...it was on sale so I have several pounds of it.
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FakeName
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3. Meatballs fried in a pan. Ground beef, parmesan cheese, and crushed pork rinds.
I figured that I'd give meatballs a try. However, I don't think that I've ever eaten meatballs that weren't covered in tomato sauce. They were pretty dry, even using fairly high fat content ground beef. I don't know if that's the nature of meatballs or if it's because of the added pork rinds and cheese. In any case, it was an experiment that I won't be repeating.
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bleublonde
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Try using ground beef, an egg or two (depending on the amount of meat), and parm cheese. You can also add a bit of cream cheese, which is delicious. Bake them. They turn out great!
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FakeName
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Cream cheese... never thought of that as a meatball ingredient. But I guess a lot of folks add milk...
4. Burger! Ground beef mixed with Adobo seasoning (it's the best seasoning). George Foreman grilled.
Burgers are great!
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FakeName
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5. Bacon wrapped sirloin filet. George Foreman grilled.
I bought these frozen, thinking that they would be worth a try. Turns out that frozen beef (who knows how long it was frozen for) really loses a lot of its good qualities. I was pretty disappointed in the whole thing...
6. Sirloin steak fried in butter, then coated in blue cheese and broiled for a few minutes.
Now, this is an all time great. I used a little more blue cheese than I should have, but I found the right balance and scraped the rest off. The flavors really match well and make for a very nice, very fatty dinner.
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FakeName
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7. T-Bone, rare! George Foreman'd
I bought a 1.23 lb T-Bone that was much too big for my George Foreman grill. Whoops! Because of that, I wasn't able to cook it as thoroughly as I normally do, so I figured that I'd use that as an opportunity to join the very, very rare crowd. There were definitely parts that didn't get cooked much, and they were delicious.
8. Burger, filled with blue cheese! George Foreman'd
This is something that I think I saw on some fancy cooking show many years ago and thought that it would make for a fun experiment. Well, today was the day and basically, I took a slice of blue cheese (probably about an ounce) and put it in the center of a 1/2 lb burger. It was great! I strongly recommend this one to everyone. But, make sure that you don't leave the cheese poking out, or it'll all seep away when it melts... and that melty blue cheese in the center puts the gou in gourmet.
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FakeName
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It's been a while, mostly because I haven't been making the effort to figure out new dishes. I ought to get back on that.
9. Filet Mignon, rare. George Foreman's
These are clear champs in the steak competition. They're so amazingly good, and when my supermarket had them at $10/lb, I had to pick up a couple of pounds. Yum!
10. New York Strip, rare. Covered in Cholula(?) seasoning (like a chili-lime dry rub). George Foreman'd.
Meh. The seasoning was kind of a disappointment. I imagine it would be much better suited to chicken or a light fish.
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Jaybird
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4. Burger, rare. Spiced with coarse sea salt, a small bit of mayo spread on top with real (as in lacto-fermented) dill pickles cut up on top.
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