Steak!

[Bogframe]

Alright people, what's your favorite steak? do you have different preferences when you eat it at home vs at a restaraunt? What about frest cut vs. dry aged?
As for me, I'll take a nice thick (1-3/4" to 2") porterhouse every time, fresh and almost charred on the outside, just turned pink on the inside done on charcoal at home.
If I'm going to eat steak out, there are only a few places I'll go to. They are:
Peter Luger's (http://www.peterluger.com/)
Ruth's Chris' Steak House (http://www.ruthschris.com/steak/) (My wife-to-be and I had our first dinner out at the one in Atlanta. When she didn't say "I'm not hungry, I'll just have a salad" I knew I was going to marry her.
When the budget's tight, we'll go to to Tad's Steaks (now a Reise property) and watch them slap it on the grill, poke it unmercifully, slap it and a baked potato on a plate and ask if we want onions. You get the steak, potato and a green salad for under $10.00; onions on the steak, veggies, beverage and tomatoes on your salad are extra.
Surprisingly, the best steak my wife and I have had (Luger's aside) was at a Jahn's ice cream parlor in Jackson Heights, Queens (NY) it was tender, thick, cooked to order and had a very subtle lemon undertaste.

[brainsmasher]

Give me a half rotten rib or ribeye steak 1"-1.25" thick, my wife and I will not eat a steak unless it is just about completely green and brown, which is how they are meant to be. Just a bit of salt and pepper cooked until the purple is almost gone, served with a nice simple salad, safron rice and a tall glass of milk. I almost forgot I have 15 of em in the fridge right now, it is great to be a cutter some days.

[fotno]

Ribeye's are hard to beat, course I won't turn a porterhouse either, med-rare if ordered out, rare if I've grilled it myself. Oh, and hang the steak sauce, good meat don't need nothin' but a little salt and pepper.

[vette58]

Ribeye's are hard to beat, course I won't turn a porterhouse either, med-rare if ordered out, rare if I've grilled it myself. Oh, and hang the steak sauce, good meat don't need nothin' but a little salt and pepper.

do not forget the fresh garlic pounded into the steak!mmmmmmmmmmmmm


:beer:

[Henry Kloss]

I'll take beef tenderloin sans the bacon ( Why would anybody put $2.00 lb. pork around a steak anyway). Not as flavourfull as a rib eye but the wife and I have gotten used to the tenderness of them. I do my thing with the rub, It's heaven. Just a ceaser salad. No baked potato needed.

[Henry Kloss]

Give me a half rotten rib or ribeye steak 1"-1.25" thick, my wife and I will not eat a steak unless it is just about completely green and brown, which is how they are meant to be. Just a bit of salt and pepper cooked until the purple is almost gone, served with a nice simple salad, safron rice and a tall glass of milk. I almost forgot I have 15 of em in the fridge right now, it is great to be a cutter some days.

If you will, PM me about this method I'll try anything in my quest for cow eating nirvana, Thanks in advance.

Steve

[outlawmws]

Porterhouse was always my fave, but the don't come small and I just don't eat a full LB of meat at a sitting anymore. :sigh: I hate cholestral... :up yours:

[Urizen]

I have yet to have a steak that tasted better than cooked on my smoker. Best here is a 2" to 2 1/2" New York Strip, simply seasoned with garlic powder and fresh ground black pepper rubbed in. Fire it up! A well marbled ribeye or porterhouse the same way. Medium rare.

Tastes so good it'll make your tounge hard!

[Army]

I have yet to have a steak that tasted better than cooked on my smoker. Best here is a 2" to 2 1/2" New York Strip, simply seasoned with garlic powder and pepper rubbed in. Fire it up! A well marbled ribeye or porterhouse the same way. Medium rare.

Tastes so good it'll make your tounge hard!

Sorry Bro, but living in the Midwest all my life...

A good Iowa beefsteak needs nothing more for me than, a good grill'in, salt and pepper... for tasting great :thmbsp:

And a couple a brews to make a great evening...

Smoking is needed for a Texas cut of beef :sigh:

PS doesn't matter what cut it is, if it's corn feed...

[Kamakiri]

I read about this one kind of steak once in an in-flight magazine, a Japanese steak that the cattle are massaged daily with corn husks and fed only a certain diet. Kobe beef, was it? Anyone ever partaken of this extremely expensive delicacy?

I swear to God I was ready to eat the magazine it sounded so gooooood!

[2DualsNotEnough]

I hear Kobe is great,but they wont let you eat them in Colorado anymore :D
Jimmy

[tentoze]

I read about this one kind of steak once in an in-flight magazine, a Japanese steak that the cattle are massaged daily with corn husks and fed only a certain diet. Kobe beef, was it? Anyone ever partaken of this extremely expensive delicacy?

I swear to God I was ready to eat the magazine it sounded so gooooood!

I've had ersatz Kobe beef, but not the real stuff. There's a small restauarant here that is supposed to have it as their specialty- haven't made it there.

[Urizen]

Sorry Bro, but living in the Midwest all my life...

A good Iowa beefsteak needs nothing more than, a good grill'in, salt and pepper... for tasting great :thmbsp:

And a couple a brews to make a great evening...

Smoking is needed for a Texas cut of beef :sigh:

PS doesn't matter what cut it is, if it's corn feed...

No salt on mine, I feel it dries the meat while grilling. BTW, I can grill on my smoker, over direct coals. I don't smoke my steaks. I use either cherry or mesquite chips for flavor. I sear and then close the lid. My smoker stays hot enough to sear again upon turning the steaks. I like my steak bloody and my girlfriend likes hers medium well. Like you, she salts her steak. I place both of our steaks on for the same amount of time, and the salted steak is just as she likes it, my unsalted med rare. Mmmmm....

[Rob Babcock]

At the restaurant I run, we just kicked off the premier of "South Dakota Certified Beef", and lemme tell you it's frickin' amazing! :yes: The SDC pre-empts/supercedes USDA grading- all SD cert beef will exceed "prime" grade, but not all Prime can meet the SD cert grade.

To meet standard the beef must meet very stringent standards (some "secret" ones that I cannot divulge), including requirements for the feeding & activity of the cattle before slaughter. Finally, the meat is dry aged for 21 days and subjected to more "top secret" processes before it can be accepted to the program.

I will say that in two or three odd decades in the biz, I've never had better beef. We do a variety of steaks with SD cert beef. Eventually as the program expands it will be available internationally. If it shows up in your neck of the woods, give it a try. No matter how good the beef you're used to, you won't be disappointed. :)

BTW, make mine a SD Certified New York, med-rare topped with bleu cheese and fresh horseradish and served on a puddle of burgandy demi! :D

[Army]

No salt on mine, I feel it dries the meat while grilling. BTW, I can grill on my smoker, over direct coals. I don't smoke my steaks. I use either cherry or mesquite chips for flavor. I sear and then close the lid. My smoker stays hot enough to sear again upon turning the steaks. I like my steak bloody and my girlfriend likes hers medium well. Like you, she salts her steak. I place both of our steaks on for the same amount of time, and the salted steak is just as she likes it, my unsalted med rare. Mmmmm....

Good point, salt after cooking or it will dry out. Bout like trying to eat an old shoe if you salt it while grilling. Best way to ruin a good steak IMO.

Yeah, bloody med rare :thmbsp:

This thread is making me hungry :yes:

[Bogframe]

I hear Kobe is great,but they wont let you eat them in Colorado anymore :D
Jimmy
Kobe beef is the gourmet equivalent of sex. It has more flavor than even Angus, and it's so tender that it practically melts in your mouth. Kobe cows are raised in dark, cramped pens, fed beer mash and are massaged daily to produce the most tender and flavorful beef anyone could imagine.
KOBE steak comes from a steer that is curried and massaged with "schochu" (Japanese gin) in order to knead any fat accumulated throughout out the muscle tissues. The result is a meat that is tender, succulent, and richly flavored. The steer is raised and nurtured in a unique way. Its diet consists of rice, beans, and rice bran. Beer is added to the diet shortly before it reaches three years of age.
The one and only time I was able to have true Japan raised Kobe Beef was at a Japanese steakhouse in Suffern, NY around 1985, and the NY sirloin strip I had set me back $175.00, but damn, was it worth it! This beef was so good, I didn't throw a lip over another steak for close to two years.

[Fisherdude]

Salting is only a problem if you overdo it.

Here's something to try...a very good friend of mine who happens to be a great cook ran across this method in South America, where beef is really done right. He called it the Argentinian Gaucho steak. I think. My memory's a little foggy. There was lots of wine and scotch that night! Anyhoo, I've done it myself several times since, and cold sober, so I can vouch for the taste.

Lightly salt the steaks with very coarse sea salt or Kosher salt (the coarse salt doesn't melt as much, so you don't over salt the beef), and then a light sprinkle of oregano. That's it. Grill to your preference. Medium-rare to rare, of course! Anything more well done then that, and we'll have to throw you out in the street. I know the oregano sounds a little weird, but you've really got to try it. You'll be a believer!

Oh, yeah, mine's a nice New York strip! :thmbsp:

[Mark B]

A nice thick ribeye, seared on both sided to seal in the juices, grilled until medium rare, then salted to taste.

Kobe beef is a breed - they're raised pretty much like most cattle - on the range grazing on grass (no massages or beer). There is at least one ranch raising them in the US.

[VinylHanger]

I'll take mine bloody and still mooin' please. I want it to walk to the table. :yes:

[OvenMaster]

:D I got a cafeteria-style restaurant near me that consistently serves the most tender 14oz. sirloins I've ever had the pleasure of eating, along with potato and salad, for just...

$7.95.

I've been to a lot of restaurants and eaten lots of shoe leather. How this place does it is beyond me. Monday thru Thursday they pull off this little trick, and I'm consistently shocked and delighted. Are there better steaks than these? Of course. Can they be prepared at home better? More than likely. But for what this place serves and the price they charge, I have no complaints!!

Tom

[Bogframe]

:D I got a cafeteria-style restaurant near me that consistently serves the most tender 14oz. sirloins I've ever had the pleasure of eating, along with potato and salad, for just...

$7.95.


Tom
That sounds a lot like Tad's to me. We still have three left in NYC, each with their own featured cut. I like the original one on 42nd street for the sirloin, but the one on 34th is good for the T-bone. Watch out for the onion & tomato surcharge!

[ckelly]

Give me a nice thick piece of rump steak made medium rare cooked with some garlic :)

[Negotiableterms]

A nice thick ribeye, seared on both sided to seal in the juices, grilled until medium rare, then salted to taste.

Almost perfect! Now, just make it prime beef, preferably served at Fleming's or Peter Luger's, or in a pinch, Ruth's Chris' with mashed potatoes. I'm there! Oh no... hunger pangs!

[Negotiableterms]

Here's a long story, and since I'm no writer, unless you really like Ruth's Chris', skip it:

About ten years ago, I went to Las Vegas for a week-long seminar. Got tired of the food at the hotel, so I made a reservation and grabbed a cab for Ruth's. Got there, walked in, and waited. And waited. And waited. Finally, a short round-faced woman came out and asked if she could help me. I said I had a reservation. She looked aghast, and told me the cab had brought me to the wrong Ruth's, as this one wasn't open yet. I looked at the dining room full of people, and she explained that it was a pre-opening party for invited guests. I asked if someone could call me a cab to go to the right Ruth's, and then call over to make sure they didn't blow out my reservation. She said she'd have someone do it, then asked if I'd ever eaten in a Ruth's before. I said I was a Steakhouse Gang member, and had been to Ruth's all over the place. She shook her head, then said, "Oh hell, I'm not sending you off without a meal! I'm Ruth Fertel, c'mon in and and I'll buy you dinner."

After dinner, she got up and told her story, and how she opened every Ruth's, and intended to continue as long as she ran the company. She did.

I swear it, that was the best rib-eye I've ever eaten!

[gyusher]

Hot and Pink not red and raw. . . salt / Pepper / A-1 (skosh) yes A-1. . .

New York / Big Porterhouse / Prime +

I forget. . .What comes after Prime. ??? I mean the fat way. . .

[tentoze]

Here's a long story, and since I'm no writer, unless you really like Ruth's Chris', skip it:

About ten years ago, I went to Las Vegas for a week-long seminar. Got tired of the food at the hotel, so I made a reservation and grabbed a cab for Ruth's. Got there, walked in, and waited. And waited. And waited. Finally, a short round-faced woman came out and asked if she could help me. I said I had a reservation. She looked aghast, and told me the cab had brought me to the wrong Ruth's, as this one wasn't open yet. I looked at the dining room full of people, and she explained that it was a pre-opening party for invited guests. I asked if someone could call me a cab to go to the right Ruth's, and then call over to make sure they didn't blow out my reservation. She said she'd have someone do it, then asked if I'd ever eaten in a Ruth's before. I said I was a Steakhouse Gang member, and had been to Ruth's all over the place. She shook her head, then said, "Oh hell, I'm not sending you off without a meal! I'm Ruth Fertel, c'mon in and and I'll buy you dinner."

After dinner, she got up and told her story, and how she opened every Ruth's, and intended to continue as long as she ran the company. She did.

I swear it, that was the best rib-eye I've ever eaten!


Ruth is a pistol.......I met her in Nawlins in about '84. And her steaks are decent, too.

[Negotiableterms]

Ruth is a pistol.......I met her in Nawlins in about '84. And her steaks are decent, too.

She was! And while she ran the company, they certainly were.

I think she died about 4 years ago, and the company was sold. The steaks instantly got smaller. So now, I go to Fleming's most of the time.

Here's your steakhouse trivia for the day:

When Ruth was consolidating the company, she bought out almost all the franchisees, including Paul Fleming, who owed the RC's in Beverly Hills, Palm Springs, and another. He took the cash and started... P.F. Changs. Then he went public and built more Changs and the first few Flemings.

He learned everything from Ruth, and unlike RC's itself, he's retained the knowledge and stocks to it. Fleming's today is everything Ruth's was during her heyday. Bring your own Vitoryn.

Hmmm... do I seem steak-fixated? So what? That's between me and my overworked cardiologist!

[tentoze]

She was! And while she ran the company, they certainly were.

I think she died about 4 years ago, and the company was sold. The steaks instantly got smaller. So now, I go to Fleming's most of the time.

Here's your steakhouse trivia for the day:

When Ruth was consolidating the company, she bought out almost all the franchisees, including Paul Fleming, who owed the RC's in Beverly Hills, Palm Springs, and another. He took the cash and started... P.F. Changs. Then he went public and built more Changs and the first few Flemings.

He learned everything from Ruth, and unlike RC's itself, he's retained the knowledge and stocks to it. Fleming's today is everything Ruth's was during her heyday. Bring your own Vitoryn.

Hmmm... do I seem steak-fixated? So what? That's between me and my overworked cardiologist!


There's a Fleming's here in Vegas, butI haven't tried it. I really prefer searing my own steer.

[fabvsix]

I love when they ask "how would you like your steak cooked?" My reply:
Oh just knock it horns off and wipe it ass ! You should see their face !

[piece-it pete]

I like many cuts of steak, I look for the almost-expired ones in the grocers', with the discount coupons.

For once it's not the bargain. As steaks age they self-digest and become more tender, though I can't bring myself to buy the green stuff!! (well, a little green on the bone :) )

Let them come up to room temp, rub with fresh ground pepper, coat with butter (I dip them in a bowl), grate some more black pepper on them, grill or fry quite hot.

My simple method. Yours may be better!

The best steak I've ever had was at Ditkas'. (yoda voice): melted in my mouth, it did. :yes:

Pete

[fabvsix]

I too look for the aged pieces ! I thought I was the only nut that likes the almost expired ones !