what is your favorite steak ? how you like it cook?...

[noobie]

Dry aged USDA Prime Ribeyes done medium rare to rare. As with DF, I need the highest color and clarity grade

A nice rare piece of Kobe beef is a joy as well.

Prime Rib: Rare dry aged bone in USDA Prime

 

[JohnQuixote]

Date: 1/20/2006 2:15:33 PM
Author: Mara
John I saw you mention Montreal Steak rub and I have to plug it mercilessly...it''s SOOOO awesome. Everyone asks for me to make ''that steak'' when we have BBQ''s and Greg adores it too. We tried it recently on Rib-Eye as opposed to the more lean tri-tips that we typically make and it''s now our new fave.

Mara, it''s a must-have. I''m sure to get the spicy (not the regular). It''s useful on just about anything you grill too. Try rolling it into hamburger patties along with garlic powder and cayenne pepper... Them''s some good burgers.

That Allegro marinade is also a must-have. If you like the seasoning, try marinating rib eyes in the Allegro, well-dusted with the McCormicks, letting it sit for an hour. You can almost eat the fumes coming off the grill.

Anyone else hungry?

 

[MINE!!]

Porterhouse... And I like it still Mooing.. yummmmmmm

 

[Mara]

Oh John we just made burgers last nite...I had the last one right now with some dijon and A1 and nothing else, not even a bun...yum!

We did burger meat, diced onions, garlic powder, egg, and A1 mixed in...can I just say YUMMMM....We were tempted to put the Montreal in there too but I didn''t want to ''overdo'' it...but maybe next time!!

 

[heart prongs]

My husband and I were discussing each other''s most feminine and masculine qualities one day. He said my most masculine quality is how much I love a good piece of red meat!!! YUMMM!!!

That said...

Double filet, medium, from Mortons, with a side of bernaise, a baked potato with butter, sour cream and chives, and a salead with excellent lettuce, tomotoes, cucumbers and bleu cheese dressing.

For a more regular (read, not so expensive) dinner...I''ll take the Outback Special Sirloin with a side of sauteed mushrooms any day!!!

Mmmm...a cheessteak sounds good now too!!!

klr

prongs

ps...this is soooo not fair to do to the hungry gregnant girl. My husband wanted takeout, and I''m craving Morton''s...not good!!!

 

[Dancing Fire]

Date: 1/20/2006 1:16:38 PM
Author: codex57
I''m a prime rib fan.

Accordingly, my favorite steakhouse is House of Prime Rib in San Francisco. Blows Ruth''s Chris, Morton''s, Lawry''s and all those other ''name brand'' chains away.

codex57

me too

i should try House of Prime Rib the next time when i go to S.F. where is it by?

 

[Mara]

I''m so not a prime rib fan, all that fat?!?!?! I actually get really grossed out by chewing fat...not just on steak but on anything, the texture is so icky. When Greg gets it sometimes he cuts me a tiny non-fatty piece but the texture is not my thing either on that piece of meat! I think I am such a wacko for not liking it...it seems like everyone else loves it. hehee.

 

[Dancing Fire]

one of the best steak i ever had was at a restaurant called Kennedy Steak house. South Lake Tahoe.i don''t know if it''s still there

right next to the harrah''s parking lot on the California side. you walk in and there''s a meat counter with all uncut strips of beef,XX price per lb.they ask... how big you want your steak? i only can handle like 14 oz.

 

[codex57]

Date: 1/20/2006 6:10:51 PM
Author: Dancing Fire

me too

i should try House of Prime Rib the next time when i go to S.F. where is it by?

1906 Van Ness Ave
San Francisco, CA 94109
Mon-Thu 5:30pm-10:00pm
Fri 5:00pm-10:00pm
Sat 4:30pm-10:00pm
Sun 4:00pm-10:00pm
Tel: (415) 885-4605
Fax: (415) 921-0854

Corner of Van Ness and I think Washington.

If you want quantity that still tastes pretty good, there's a chain called Cattlemen's in the Bay Area that I like. Very countryish, but good and VERY filling. I like their 32 ounce porterhouse.

 

[flopkins]

omg it was a total mistake to read this thread right now, at 6PM PST. I am sooo drooling right now.

mara- I hate prime rib too - I always give FI the fatty parts of steaks... he loves them!

I''m a filet girl... med rare. yum........

John - I must try that recipe!!!!

DF/codex/anyone else in bay area - we should do an SF get together at a steakhouse... ooooohhh... so NON-californian, I love it!!!

 

[freckles127]

Rolling! HHAHA! Hey if you are going to get mad cow, at least your palate was happy.

Filet mignon-medium but I had Kobe steak once and it was great! I think they do something with sake and rubbing the cows with it... dunno but the meat was tender.

Peter Luger happens to be the most famous steak place here but I had a dreadful experience at the location in LI... I''m hoping the Brooklyn one is much better given all the hype the get and the reputation not to mention the high prices they charge!

 

[Mara]

The Grill at the Fairmont (the fabulous steak place) has Kobe steaks, they are about $95 for a 7 oz or something like that!

Haven't tried it yet...I'm still on the $40 Filets...hehee.

Flopkins, that is a great idea re: steakhouse for a BayArea meet! I would SO be into it!

I also tried the Forbes Mill in Los Gatos and I really liked it but Greg didn't so much...don't know why, I took a bite of his steak and I thought it was fab too!

 

[Dancing Fire]

Date: 1/20/2006 8:55:38 PM
Author: flopkins
omg it was a total mistake to read this thread right now, at 6PM PST. I am sooo drooling right now.

mara- I hate prime rib too - I always give FI the fatty parts of steaks... he loves them!

I''m a filet girl... med rare. yum........

John - I must try that recipe!!!!

DF/codex/anyone else in bay area - we should do an SF get together at a steakhouse... ooooohhh... so NON-californian, I love it!!!

my ABC grandma flopkins

how about Dim Sum for lunch?

 

[strmrdr]

I used to be sick of steak but have been hankering for it lately.

steak has to be thick and cooked slow and add nothing to it, med, just cut it and eat it.
Most restaurants cook the steak way too fast and you can tell.
bleck
worse is marinated steak bleh!
Just pure meat the way God made it seared by fire.
yummmmyyyy!!!!!!!!!!!!!!!

 

[ForteKitty]

Nothing beats Ruth''s Chris''s Ribeye cooked medium w/ extra butter, paired with CRAB STUFFED MUSHROOMS as a side dish, and creme brulee for dessert. YUM!!!

(for those of you in the Pasadena area, they''re opening one across the Paseo Colorado in February!!)

 

[ForteKitty]

Houston''s in Pasadena used to serve a hawaiian riibeye, but they got rid of it recently. Boo! That was my number 2 steak pick.

 

[MrsFrk]

Date: 1/20/2006 6:10:51 PM
Author: Dancing Fire

Date: 1/20/2006 1:16:38 PM

Author: codex57

I'm a prime rib fan.



Accordingly, my favorite steakhouse is House of Prime Rib in San Francisco. Blows Ruth's Chris, Morton's, Lawry's and all those other 'name brand' chains away.

codex57

I love the House of Prime Rib!
I went there for the first time when I was a little girl...the entire O-line of the San Francisco 49ers was there after a game.

First time I'd ever seen a football player in person. They were enourmous men.

I gotta agree with Mara and John regarding the Montreal Steak Seasoning. Anything thrown onto an insanely hot fire, covered in Montreal, so that the outside is nice and charred and carmelized, and the inside is nice and rare. Mmmmmmmm.

 

[fire&ice]

Date: 1/21/2006 3:13:51 AM
Author: strmrdr
I used to be sick of steak but have been hankering for it lately.

steak has to be thick and cooked slow and add nothing to it, med, just cut it and eat it.
Most restaurants cook the steak way too fast and you can tell.
bleck
worse is marinated steak bleh!
Just pure meat the way God made it seared by fire.
yummmmyyyy!!!!!!!!!!!!!!!

Don''t necessarily agree w/ the slow cook - but definitely agree w/ all this dopey rubs & marinades. The taste is the taste.

 

[Mara]

I''m not really a huge marinade fan on meats because they don''t flavor it well enough for me. Rubs get the stuff on the meat directly and that''s IT, they sear into it and make that crispy crust, yum!! Plus I love spices and black pepper just in general.

For me most meats are way too bland on their own...I don''t like lamb or other gamey meats so steak is pretty much it but having had lamb alot, Greg doesn''t like steak very much unless it''s seasoned to heck and back because lamb itself is so much more flavorful just on it''s own.
Part of the beauty of the rub is that inside the steak is so pure still and the rub is just a crust outside, so that''s also why I like it. It''s like a bit of night and day.

 

[colormyworld]

I just did some ribeyes on the grill this evening. Natural charcoal not that briquete stuff. Also must have mesquite chunks for a great smokey taste. I don't think you get as good a taste cooking on a gas grill as you can with charcoal.
yum yum.

 

[anchor31]

Prime rib or rib-eye, medium. I agree that Montreal Steak rub is yummy. Not only it''s named after my home city, but it makes the meat taste great!!

 

[Mara]

Welp there is a pair of yummy Whole Foods rib-eyes waiting for us in the fridge for dinner tonite..also I am going to make ''baked fries'' in the oven with new orleans seasoning and garlic salt (YUM!) and we have a nice greensy salad to finish it off. I am STARVING..I don''t know if I can hold out for another 1.5 hours for us to start cooking!! Where''s that cheese...

 

[Sparkster]

We''re not big red meat eaters in our household but when I have a steak craving, it has to be rib eye, medium rare, cooked on the barbie. Nothing like flame grilled meat! No sauces on top. I like to taste its juices.

I also love a rib eye roast - Jamie Oliver style. You cut red onions in half, lay them on the roasting tray and then lay the rib eye roast on top (after sealing it on the pan of course) with an hour to go, rub heaps of crushed garlic and finely grated ginger (yes, ginger) into the roast and pop back in. To top it, use the roasted onion, pan juices and the juice from the roast and red wine to make divine gravy. And the fun part is gnawing on the bones.

The other meat I love is lamb cutlets - you lay a piece of sliced parmesan, sage leaf on it then wrap a piece of prosciutto around it and put it on the barbie. I''m drooling just thinking about it

 

[EdSkinner]

Medium rare, double porterhouse at Mortons

 

[widget]

Hee hee...this thread is so NI (Nutritionally Incorrect)!

I was going to say how much I DON''T like filets....tender, but no flavor...but then I remembered: Tournados Rossini:

Place butter sauteed filets on croutons topped with Foie Gras. and then dress with Bernaise Sauce or Madeira sauce (or both!

). Garnish with slice of truffle.

Heart Attack City!!!!

widget

(Rib eye is still my favorite for grilling...)

 

[bar01]

I avoid the "select" grade stakes sold in most grocery stores - it is "choice" or "prime" for me. I like any of the cuts as long as it has a good grade.

Best way to cook for me is with a little coarse ground pepper and salt - on my Weber, cooked medium well, sitting on my Adirondack Chair on my patio with a cold beer. Some pan fried Portobello mushrooms in butter and garlic, and a sweet potato on the side.

Like diamonds - there are some great place on line for top grade products like This Place in Chicago.

 

[hlmr]

Definitely rib-eye on the grill!! Yummy!!

 

[AmberWaves]

Oh pooh, having never had a bite of red meat in my life, I''m going to have to say my favorite steak is a nice marinated portobello mushroom on the grill, with some parmesan sprinkled over it, with small pieces of garlic inserted into the cap. YUM. Almost like steak, no?