Steaks

tonyb

A1 or H57 ??

Oh man, that's a mortal sin. They need to go to confession after that.

Your not alone though, I have some family members and friends just as clueless. One puts ketchup on Italian sausage.....and he's Italian. Same person prefers Domino's pizza over a wood fired home made one. I revoked his Italian card.

Some have never experienced quality food so they don't care. They are addicted to sugary sauces to hide the junk food quality. Like you, I won't waste my coin feeding them quality food or drink when it's not appreciated.

westmassguy

You do realize that most condiments, sauces etc., were created before refrigeration, to hide the taste.

tonyb

westmassguy wrote: »

You do realize that most condiments, sauces etc., were created before refrigeration, to hide the taste.

It's my belief that condiments should compliment whatever food they are used on, not hide tastes. We've had refrigeration for an awful long time now. A Hotdog is the perfect example. Mexicans use condiments to compliment, not overpower or hide. A1 or H57....on a prime cut is blasphemy.

When it comes to meat though, good quality prime cuts anyway, you want to taste the meat. Salt and pepper is about all you really need on a good cut.

motorhead43026

I know many people that eat their meat well done. They also douse it with A1,
H57 to lube it so it may be swallowed....lol.

tonyb

motorhead43026 wrote: »

I know many people that eat their meat well done. They also douse it with A1,
H57 to lube it so it may be swallowed....lol.

lol...I hear ya man. If that's your preference, don't waste your coin on prime cuts then. That's all I'm sayin'.

westmassguy

I put a mix of butter, Italian bread crumbs and horseradish on my ribeyes right before I take them off the grill.

Mikey081057

I like my cowboy ribeye med rare with panfried potatoes, caramelized onions, maybe some snow peas sauteed in olive oil and garlic some garlic bread and a big cab. A Silver Oak or a Kathryn Kennedy will do the trick. I like to let my potatoes and garlic bread absorb the steak juice.

Guaranteed to bring on the meat sweats.

motorhead43026

Crusty on the outside, medium rare on the inside. This is my ideal steak.

tonyb

motorhead43026 wrote: »

Crusty on the outside, medium rare on the inside. This is my ideal steak.

Mine too....you guys are making me hungry now for steak....at 6 A.M.

Mikey081057

Steak and eggs works for me!!! Meat sweats for breakfast.... Yeah!

chumlie

Five minutes in boiling water for the perfect Ribeye.

deronb1

chumlie wrote: »

Five minutes in boiling water for the perfect Ribeye.

Wat? Really?

tonyb

Boiled ??

Boiled meat is for dog food.

footwedge

halen wrote: »

txcoastal1 wrote: »

Steak shops. I have been to a few. Best is grilled at home for me. Not to degrade, that's just me.

Halen

I agree Halen. I would put my prime rib eyes with a little Southern Flavor rub mix cooked medium rare against any steak house. Not to mention, it's the easiest meal to prepare and grill.

footwedge

motorhead43026 wrote: »

I know many people that eat their meat well done. They also douse it with A1,
H57 to lube it so it may be swallowed....lol.

I know some people that put ketchup on their ketchup.

Stew

There are some great steakhouses in Wyoming. I realize Wyoming is off the beaten path but I'd put the one they listed on par with some of the mid priced chains. I like a good crust, little seasoning and really rare to medium rare depending on the cut.

Has anyone tried the reverse sear method at home? You heat to 120 or 125 in a 225 smoker or oven, then quickly sear. I've read about it and want to try this in a smoker/kettle charcoal grill.

Stew

chumlie wrote: »

Five minutes in boiling water for the perfect Ribeye.

I assume your referring to a variation of the sous vide method. Vacuum seal, slowly bring up to 120 - 125 in a water bath, then sear if I understand correctly. Sounds weird but supposedly awesome. The reverse sear mentioned above is sometimes called the poor man's sous vide. Never tried either but WTH, I'm game.

I think sous vide takes many hours at low temperature. If you're actually boiling it - I'll pass.

mantis

I will have to check out the listed Restaurants in NJ and PA but I like Ruth Chris and Nabrazza's Brazilian steak house.

Mikey081057

mantis wrote: »

I will have to check out the listed Restaurants in NJ and PA but I like Ruth Chris and Nabrazza's Brazilian steak house.

Ever been to Arthur"s Tavern? Best $25 steak on the planet.

oldmodman

I am using the Sous Vide cooking method due to the vastly different desires of guests.
2-rare, 1 medium rare, 2 medium, and on **** wants well done.
So they get vacuum packed and cooked to each persons preference before the BBQ starts. Then they all go on a blazing hot grill, well seasoned, at the same time for about 1.5 minutes a side.
That way they all come OFF the grill and get plated at the same time. And everyone is happy.
And I prefer to cut my own steaks (fillets) from a tenderloin roast. I cut them 2 inches thick.

footwedge

oldmodman wrote: »

I am using the Sous Vide cooking method due to the vastly different desires of guests.
2-rare, 1 medium rare, 2 medium, and on **** wants well done.
So they get vacuum packed and cooked to each persons preference before the BBQ starts. Then they all go on a blazing hot grill, well seasoned, at the same time for about 1.5 minutes a side.
That way they all come OFF the grill and get plated at the same time. And everyone is happy.
And I prefer to cut my own steaks (fillets) from a tenderloin roast. I cut them 2 inches thick.

Dang. You're one nice host.

erniejade

Perry's for a chain is also darn good.

Stew

oldmodman wrote: »

I am using the Sous Vide cooking method due to the vastly different desires of guests.

footwedge wrote: »

Dang. You're one nice host.

Nice host indeed! How would you rate the results compared to traditional grilling?

nikonik

It's my belief that condiments should compliment whatever food they are used on, not hide tastes. We've had refrigeration for an awful long time now. A Hotdog is the perfect example. Mexicans use condiments to compliment, not overpower or hide. A1 or H57....on a prime cut is blasphemy.

When it comes to meat though, good quality prime cuts anyway, you want to taste the meat. Salt and pepper is about all you really need on a good cut.[/quote]

Well said!

Mikey081057

nikonik wrote: »

It's my belief that condiments should compliment whatever food they are used on, not hide tastes. We've had refrigeration for an awful long time now. A Hotdog is the perfect example. Mexicans use condiments to compliment, not overpower or hide. A1 or H57....on a prime cut is blasphemy.

When it comes to meat though, good quality prime cuts anyway, you want to taste the meat. Salt and pepper is about all you really need on a good cut.

Well said![/quote]

+1 on Prime Steak, Salt and Pepper... Grilled...nuff said

footwedge

Mikey081057 wrote: »

nikonik wrote: »

It's my belief that condiments should compliment whatever food they are used on, not hide tastes. We've had refrigeration for an awful long time now. A Hotdog is the perfect example. Mexicans use condiments to compliment, not overpower or hide. A1 or H57....on a prime cut is blasphemy.

When it comes to meat though, good quality prime cuts anyway, you want to taste the meat. Salt and pepper is about all you really need on a good cut.

Well said!

+1 on Prime Steak, Salt and Pepper... Grilled...nuff said

[/quote]

Agree. The primary constituents of the Southern Flavor rub/charbroil seasoning I mentioned above is salt and pepper with some garlic and other spices. It looks like gun powder and is made in Selma Alabama. If you get a chance try some because it compliments beef. Their web address is www.southernflavor.com. No affiliation.

hochpt21

cstmar01 wrote: »

I've been to Carnevor for the one in WI and while it's good I thought some others were just as good/better. However I will say one of our executives goes there so much he has his own knife set they gave him as he's in there at least twice a week lol. Oh and this was the place I bought a $110.00 2 oz. pour of tequila....ops....

I was there once for a comped dinner. Those always taste better

Fields Steakhouse in Wisconsin Dells, my hometown is really great. Not a big city, but they've been around for awhile....just consistent quality.

hochpt21

txcoastal1 wrote: »

I drink 2 beers cooking hers before even placing mine on the grill

LOL! That's awesome.

hochpt21

motorhead43026 wrote: »

I came from a family of restaurateurs. You make your money on booze and fountain drinks. Very little profit is from actual food.

Agree. The margin on a filet mignon will keep absolutely no one in business. The margin on a glass of wine or call martini that you'll pay the actual cost of the bottle will even out the situation for restaurants.

tonyb

Question for you meat heads....

I'm cooking for the first time a bone in Ribeye roast....4 bones. Sear it first before putting on the rack and in the oven, or not ? Just sear the fat side right ?

From cooking other stuff, I want to say yes to searing it, but just want to get another opinion.