Steak

[spidey07]

Originally posted by: Apex
Hmm, that's strange. It was very good on the beef when I tried it. It's especially good with filet, which tends to have a much more subtle, milder taste than some of the other cuts.

I'd assume the easiest way to get Kobe in the US would be through Snake River Farms. It's the same place the restaurants local to me get it.

http://secure.abfoodsusa.com/ABCommerce/products

There were other places (like Pat's Meats), but I haven't seen them around.

Thanks, I'll have to check it out.

 

[j00fek]

i love steak w/A1

 

[MikeMike]

Originally posted by: JulesMaximus

Originally posted by: 91TTZ

Originally posted by: JulesMaximus


In that case, I'd recommend you go to a butcher who has choice and prime cuts of meat and but a choice or prime cut of filet mignon and cook it up yourself.

Personally, I take the filet and rub some crushed garlic into it and season with salt and pepper for about a half hour at room temp. Then take a well seasoned cast iron skillet and put it on the grill on high heat (covered) for about 10 minutes or until it is good and hot. Then take the steak and rub a good amount of softened butter on it and put it in the skillet, resting against a side. Cook for a few minutes covered and then flip it and cook it on the other side on a different part of the skillet for a few more minutes or until it reaches the desired doneness. Best steak you'll ever have by far.

Ruth's Chris is good too if you have one nearby but expensive.

My mouth watered just reading your post.

You should try my steaks!

My Mom and her husband were out visiting for two weeks recently and we had that 3 times while they were here. It's still expensive but man is it worth it!

so your mom;s husband, isnt your dad?

 

[Howard]

Originally posted by: JulesMaximus

Originally posted by: Howard
Butter? Butter's gonna smoke like mad.

Surprisingly, it doesn't. My grill will get up to the mid 400s.

http://www.cookingforengineers.com/arti...=50&title=Smoke+Points+of+Various+Fats

 

[Rudee]

Were the million other threads on this subject not sufficient enough for you?

 

[captains]

jamacian steak at hops.. mmmmmmmmm

 

[Thraxen]

Originally posted by: dugweb
... this thread is now about ham sandwiches

LOL... are you the same guy that pulled the "this thread is now about steak" stunt in the other thread?


Anyway, about cooking steaks in a skillet.... I've read where some people just do all the cooking in a skillet like Jules described, but some people also suggest just searing the outside with the skillet and then cooking it the rest of the way in an oven. Which way do most people prefer here? And temp and length of time for the oven portion?

 

[SoulAssassin]

Originally posted by: j00fek
i love steak w/A1

<shudders>

A1 is what rednecks put on steaks...if you have a bad cut it MIGHT help it but if you have even a half decent Acme cut A1 is banned.

 

[SoulAssassin]

Originally posted by: 91TTZ
Who do you think has the best steak?

I'm looking for a good steak in the Philly/NY area.

In Philly check out The Prime Rib....17th and Locust IIRC or The Capital Grille which is 13th and Chestnut. You also have the standard Morton's/Ruth's Chris/etc. If you're in Philly and don't mind driving 30 minutes down to Wilmington I highly recommend Walter's A few nights a week they have a free raw seafood bar including caviar.

 

[broon]

As has been mentioned, Ruth's Chris is a fine steak. But Capital Grill is better. Now, if you're buying steak in Philly, or New York, or L.A., I feel sorry for you. Your best steak will be like an Outback steak for me. The Midwest has the best steaks.

 

[Kadarin]

Filet Mignon, cooked medium well, with a baked potato. MMMMMMmmmmmmmmMMMmmmm

 

[Rubycon]

Originally posted by: SoulAssassin

<shudders>

A1 is what rednecks put on steaks...if you have a bad cut it MIGHT help it but if you have even a half decent Acme cut A1 is banned.

Yes it is. It's akin to using an equalizer to "enhance" a sheety recording or encoded piece. Don't settle for a polished turd. :laugh:

 

[JulesMaximus]

Originally posted by: Howard

Originally posted by: JulesMaximus

Originally posted by: Howard
Butter? Butter's gonna smoke like mad.

Surprisingly, it doesn't. My grill will get up to the mid 400s.

http://www.cookingforengineers.com/arti...=50&title=Smoke+Points+of+Various+Fats

I've done it a bunch of times. It sizzles but in the cast iron skillet I don't get a lot of smoke.

 

[thegimp03]

Morton's is usually pretty good. New York probably has a variety of steak restaurants...I'd look for reviews on google/yahoo.

 

[RichUK]

This thread is now about McDonald milkshake flavours. I like strawberry.

 

[Apex]

Originally posted by: Astaroth33
Filet Mignon, cooked medium well, with a baked potato. MMMMMMmmmmmmmmMMMmmmm

Medium well = beef jerky

 

[FoBoT]

wish i had a steak

but instead, i am still at work and eating "Maruchan Instant Lunch"