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Steaks
Mar 13, 2009 8:11:17 GMT -6
Post by HawksStock on Mar 13, 2009 8:11:17 GMT -6
Have you ever had a good steak at a restaurant? I haven't, and if your answer is yes... It probably means you haven't had a good steak.
Steps to having a good steak.
1. First off, one needs to see the meat before it's cooked. a. It must be well marbled. b. It must be a T-bone (seriously, I a girlfriend picked up some sirloins and I refused to grill them, she had to do the cooking because I refuse to waste my time on that.
2. Worcestershire and marinades are for lousy pieces of meat, a good steak is made mediocre by these things.
3. lawry's.
4. Sprinkle on Lawry's prior to grilling.
5. Flip every five minutes, yes you heard me.
6. Sprinkle (lightly) with lawry's every second flip.
7. Exploratory cuts are to be made only on the strip side.
For best results alternate bites between the strip and the minion sides.
Give this a try, and thank me later.
PS- A1 an 57 (or god forbid ketchup) are mortal sins, you WILL actually go to hell for using them on good steaks.
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Steaks
Mar 13, 2009 8:15:04 GMT -6
Post by socal on Mar 13, 2009 8:15:04 GMT -6
Have you ever had a good steak at a restaurant? I haven't, and if your answer is yes... It probably means you haven't had a good steak. Steps to having a good steak. 1. First off, one needs to see the meat before it's cooked. a. It must be well marbled. b. It must be a T-bone (seriously, I a girlfriend picked up some sirloins and I refused to grill them, she had to do the cooking because I refuse to waste my time on that. 2. Worcestershire and marinades are for lousy pieces of meat, a good steak is made mediocre by these things. 3. lawry's. 4. Sprinkle on Lawry's prior to grilling. 5. Flip every five minutes, yes you heard me. 6. Sprinkle (lightly) with lawry's every second flip. 7. Exploratory cuts are to be made only on the strip side. For best results alternate bites between the strip and the minion sides. Give this a try, and thank me later. Who are you and how did you get HawkStock's login?
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Steaks
Mar 13, 2009 8:16:09 GMT -6
Post by HawksStock on Mar 13, 2009 8:16:09 GMT -6
Uh, it's me socal.
PS- A1 an 57 (or god forbid ketchup) are mortal sins, you WILL actually go to hell for using them on good steaks.
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Steaks
Mar 13, 2009 8:24:11 GMT -6
Post by socal on Mar 13, 2009 8:24:11 GMT -6
Uh, it's me socal. PS- A1 an 57 (or god forbid ketchup) are mortal sins, you WILL actually go to hell for using them on good steaks. The "Stock" I know is more morose... almost to the point of being a goth. He would never converse about something as banal as meat. If he did somehow talk about meat, it would be something intelligent like: "I only eat ribeyes or porterhouses"... instead of a foolish dude that would allow his woman to buy a friggin sirloin...
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Steaks
Mar 13, 2009 8:36:07 GMT -6
Post by HawksStock on Mar 13, 2009 8:36:07 GMT -6
Uh, it's me socal. PS- A1 an 57 (or god forbid ketchup) are mortal sins, you WILL actually go to hell for using them on good steaks. The "Stock" I know is more morose... almost to the point of being a goth. He would never converse about something as banal as meat. If he did somehow talk about meat, it would be something intelligent like: "I only eat ribeyes or porterhouses"... instead of a foolish dude that would allow his woman to buy a friggin sirloin... That is just not fair, she was trying to surprise me. Ribeye, what is that? Also, I'm trying to prevent confusion, some may not realize that a Porterhouse is a T-bone .
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Steaks
Mar 13, 2009 8:58:43 GMT -6
Post by Gumbyhawk on Mar 13, 2009 8:58:43 GMT -6
The "Stock" I know is more morose... almost to the point of being a goth. He would never converse about something as banal as meat. If he did somehow talk about meat, it would be something intelligent like: "I only eat ribeyes or porterhouses"... instead of a foolish dude that would allow his woman to buy a friggin sirloin... That is just not fair, she was trying to surprise me. Ribeye, what is that? Also, I'm trying to prevent confusion, some may not realize that a Porterhouse is a T-bone . Nice thread, for it allows me to ramble on about Ruth's Chris Steak House. Okay, so the place it nice, but HOLY SHIT... is it fucking over-rated. Before I went to the NYC area, my one co-worker talked about eating there constantly. When we landed, he talked about it. We got there and I thought "hey, it's a nice place". Had a few drinks at the bar, then went to get our table. You order everything ala carte. Which is fine by me, bince I wasn't paying, but what about the person that doesn't want a whole fucking bowl of mashed taters? Anyway, I ordered my steak. Ordered it medium rare. The steak was done correctly, but honestly... it just was NOT as good as the steaks at ANY steakhouse in the midwest. Seriously, I could go to my dumpy hometown's steak joint, order a fucking T-BONE, and it would have been better. AND would not have cost about $48. So, I guess it's all about image. It must be a status symbol to be able to say "yeah, I went to Ruth's Chris the other day. Ordered me a double-porterhouse and some mashed taters. The bill was $254 after the tip". BTR would probably know more about all of that I guess. But anyway, to answer your question, yes I have had good steaks in restaurants. And the best ones are usually found in some shitty hole-in-wall place that isn't hyped up and advertised all over either.
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Steaks
Mar 13, 2009 9:03:01 GMT -6
Post by lpcalihawk on Mar 13, 2009 9:03:01 GMT -6
Fogo de Chao Brazilian Steak Houses have some of the most tender beef I've ever eaten.
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Steaks
Mar 13, 2009 9:16:56 GMT -6
Post by iammrhawkeyes on Mar 13, 2009 9:16:56 GMT -6
The only cuts of steak allowed in the iammrhawkeye household are filet mignon and an occasional ribeye. Any cook worth his salt will not cut into the steak to see if it is ready. Gently pushing on the top of the steak with a knuckle should let you know it's readiness. I like lemon pepper combined with a tiny bit of damning to hell A1. Sometimes I'll do a bernaise sauce to shake things up. I've had a few good steaks in restauurants but I think I do a better job overall.
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Steaks
Mar 13, 2009 9:26:00 GMT -6
Post by NOTTHOR on Mar 13, 2009 9:26:00 GMT -6
That is just not fair, she was trying to surprise me. Ribeye, what is that? Also, I'm trying to prevent confusion, some may not realize that a Porterhouse is a T-bone . Nice thread, for it allows me to ramble on about Ruth's Chris Steak House. Okay, so the place it nice, but HOLY SHIT... is it fucking over-rated. Before I went to the NYC area, my one co-worker talked about eating there constantly. When we landed, he talked about it. We got there and I thought "hey, it's a nice place". Had a few drinks at the bar, then went to get our table. You order everything ala carte. Which is fine by me, bince I wasn't paying, but what about the person that doesn't want a whole fucking bowl of mashed taters? Anyway, I ordered my steak. Ordered it medium rare. The steak was done correctly, but honestly... it just was NOT as good as the steaks at ANY steakhouse in the midwest. Seriously, I could go to my dumpy hometown's steak joint, order a fucking T-BONE, and it would have been better. AND would not have cost about $48. So, I guess it's all about image. It must be a status symbol to be able to say "yeah, I went to Ruth's Chris the other day. Ordered me a double-porterhouse and some mashed taters. The bill was $254 after the tip". BTR would probably know more about all of that I guess. But anyway, to answer your question, yes I have had good steaks in restaurants. And the best ones are usually found in some shitty hole-in-wall place that isn't hyped up and advertised all over either. All reputable steakhouses are a la carte. It keeps the proles out. I'd rather go to Iowa Beef Steakhouse, cook my own steak, vomit it up and then eat my vomit than eat a double porterhouse from Ruth's Chris. They are too buttery, they are good in small portions, but a double porterhouse from there could kill a man.
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Steaks
Mar 13, 2009 9:28:24 GMT -6
Post by NOTTHOR on Mar 13, 2009 9:28:24 GMT -6
Fogo de Chao Brazilian Steak Houses have some of the most tender beef I've ever eaten. Amen, brother. The bacon wrapped fillet is one of my favorite dishes. Texas de Brazil does not have that on their lunch menu and I told them that the presence of that is the determining factor in where I will go for lunch.
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Steaks
Mar 13, 2009 9:28:36 GMT -6
Post by MoHawk on Mar 13, 2009 9:28:36 GMT -6
Agreed. Best prime rib I've ever had is at a shithole in Moberly, MO named Lula's. I'll be dining there next Friday. Huzzah says I. Huzzah.
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Steaks
Mar 13, 2009 9:39:01 GMT -6
Post by twinegarden on Mar 13, 2009 9:39:01 GMT -6
The steaks you get at Denny's with the Steak & Eggs breakfast are pretty good.
I would either go there or Applebee's, depends if you are willing to ante up for Applebee's high prices.
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Steaks
Mar 13, 2009 9:45:41 GMT -6
Post by roxxstar on Mar 13, 2009 9:45:41 GMT -6
The steaks you get at Denny's with the Steak & Eggs breakfast are pretty good. I would either go there or Applebee's, depends if you are willing to ante up for Applebee's high prices. Well played
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Steaks
Mar 13, 2009 9:52:19 GMT -6
Post by roxxstar on Mar 13, 2009 9:52:19 GMT -6
I know some people will give me shit for this, but I don't care. I LOVE steak. I mean, I really LOVE it. But no matter how great the flavor of the steak you cook me is, no matter what high class restaurant it comes from, no matter what the price, I will douche that mother fucker in Heinz 57 sauce and I will love every ounce of it.
I'm not just talking about a little dab either. It's funny, because sometimes when you go to a restaraunt and order a steak with 57 sauce, they bring you this tiny little bottle of it. If it's a big enough steak, I will easily kill one of those bottles and make them bring me another.
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Steaks
Mar 13, 2009 9:59:40 GMT -6
Post by lpcalihawk on Mar 13, 2009 9:59:40 GMT -6
Fogo de Chao Brazilian Steak Houses have some of the most tender beef I've ever eaten. Amen, brother. The bacon wrapped fillet is one of my favorite dishes. Texas de Brazil does not have that on their lunch menu and I told them that the presence of that is the determining factor in where I will go for lunch. My guess is that the Gaucho cooking style allows the meat to swim in its own juices; thus, making the meat east to cut with a fork.
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Steaks
Mar 13, 2009 10:05:50 GMT -6
Post by socal on Mar 13, 2009 10:05:50 GMT -6
I'd have to say my best steak ever was this Grill your Own place outside of Baraboo, WI.
IIRC, there were 2 sizes - 20 oz & 40 oz. If you ate the 40 oz. it was free.
That night I ended up eating about 60 oz the meat was so good.
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Steaks
Mar 13, 2009 10:09:25 GMT -6
Post by Saggitariutt Jefferspin (ith) on Mar 13, 2009 10:09:25 GMT -6
The best steak I've ever had was in Dallas..."Bob's Steak and Chop". Had me a thick Porterhouse...very tastey indeed.
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Steaks
Mar 13, 2009 10:37:01 GMT -6
Post by HawksStock on Mar 13, 2009 10:37:01 GMT -6
I know some people will give me shit for this, but I don't care. I LOVE steak. I mean, I really LOVE it. But no matter how great the flavor of the steak you cook me is, no matter what high class restaurant it comes from, no matter what the price, I will douche that mother fucker in Heinz 57 sauce and I will love every ounce of it. I'm not just talking about a little dab either. It's funny, because sometimes when you go to a restaraunt and order a steak with 57 sauce, they bring you this tiny little bottle of it. If it's a big enough steak, I will easily kill one of those bottles and make them bring me another. Jesus, you are damned to hell. Follow my instructions, and try it with without sinning against god and mankind. You sound more like a meat lover than a steak lover. For you fillet minion lovers, keep in mind a T-bone has New York Strip side and a Minion side. Only being cooked with the bone adds flavor. I also like the different in texture between the two sides. I had bacon wrapped minion once, ONCE! Mixing pig with steak is blaspheme. I tried one of my Ex's Crapplebees steaks once. Horrendous! I went out and next selected a couple of T-bones... When she tried my steak, (and the bitch actually wanted me to put Worcestershire sauce on it- I refused), she said, and I quote, "your right, I'd never had a real steak before"
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Steaks
Mar 13, 2009 11:00:16 GMT -6
Post by roxxstar on Mar 13, 2009 11:00:16 GMT -6
Anybody here ever ate at "Udders". It's by lake Red Rock if I remember correctly. Haven't ate there for probably 3-4 years, but that place was real good. It used to be a "Rube's" I think.
If we are sharing best steak stories, mine was at the Golden Steer Steakhouse in Vegas. I ate a 32 oz New York strip that was spectacular. It was cooked to perfection (medium rare) and every bite was delicious. I was feeling pretty good that night. I normally wouldn't eat a $75 steak, but it was my fist night in Vegas and I had just won $1300 in a $30 poker tournament and was about 15 Jager Bombs deep. I ended up tipping the dude $75 for a total of $150. This is how impressed I was with the steak (or how drunk I was; depends on how you look at it).
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Steaks
Mar 13, 2009 11:54:09 GMT -6
Post by rollinspliff on Mar 13, 2009 11:54:09 GMT -6
Dude, Twine I don't know if you are serious or not about the Denny's steak comment but I just finished a 4 day stint at a Village Inn as a grill cook and trust me man cut your losses. About the only thing that's safe from cross contamination at those places are the pancakes. But I will give you this ex cons can do wonders for a kitchen that's pumping out 40 orders every 10 minutes.
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Steaks
Mar 13, 2009 11:59:34 GMT -6
Post by HawksStock on Mar 13, 2009 11:59:34 GMT -6
Dude, Twine I don't know if you are serious or not about the Denny's steak comment but I just finished a 4 day stint at a Village Inn as a grill cook and trust me man cut your losses. About the only thing that's safe from cross contamination at those places are the pancakes. But I will give you this ex cons can do wonders for a kitchen that's pumping out 40 orders every 10 minutes. Ex Con? Oh, do tell! ;D but that deserves its own thread
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Steaks
Mar 13, 2009 12:00:15 GMT -6
Post by roxxstar on Mar 13, 2009 12:00:15 GMT -6
Dude, Twine I don't know if you are serious or not about the Denny's steak comment but I just finished a 4 day stint at a Village Inn as a grill cook and trust me man cut your losses. About the only thing that's safe from cross contamination at those places are the pancakes. But I will give you this ex cons can do wonders for a kitchen that's pumping out 40 orders every 10 minutes. Your sarcasm radar needs some tuning dude.
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Steaks
Mar 13, 2009 12:00:28 GMT -6
Post by twinegarden on Mar 13, 2009 12:00:28 GMT -6
If you thought I was serious about the Denny's comment you are pretty much a retard.
The best steaks are made at home on the grill.
I wonder how a steak would taste in a smoker? Ribs, turky, chicken, and pretty much every other type of meat I've tried in one was pretty phenomenal.
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Steaks
Mar 13, 2009 12:02:00 GMT -6
Post by ignatiusreilly on Mar 13, 2009 12:02:00 GMT -6
Here's how I think you do a steak right.
Preheat your oven to 450 degreess.
Take a cast iron skillet and heat it up real hot on the stove. Then add a generous amount of butter. Don't burn the butter too bad. Then you take a thick cut of meat, about 3/4" to 1". Season it up with some S&P. Toss it in that hot skillet. 1-2 minutes on each side to get a nice brown crust going, after that take the hot skillet and toss it in the hot oven. 4 minutes, flip, 4 minutes... medium. Maybe even 3 and 3. Use the poke method or a meat thermometer to test doneness.
This is how I cook steaks... and it is also how some of the finest chefs in the world do it. Believe it or not, you don't need a grill to cook a good steak.
EDIT: One more thing... don't eat that f*cker right away.. you gotta let it sit for at least 5 minutes. Cook a potato in the microwave or something, but whatever you do don't cut that steak. Let it sit.
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Steaks
Mar 13, 2009 12:52:03 GMT -6
Post by germaine on Mar 13, 2009 12:52:03 GMT -6
EDIT: One more thing... don't eat that f*cker right away.. you gotta let it sit for at least 5 minutes. Cook a potato in the microwave or something, but whatever you do don't cut that steak. Let it sit. You'll pair an awesome steak with a potato cooked in the freaking microwave? Dude. Put it in the oven )without wrapping it in tin foil).
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