Best Steak

At home, broiled in my own oven... incredibly tender and flavorful.

Without a doubt....Del Frisco's of New York. I had their thick cut aged black angus Porterhouse cooked to perfection. This steak needed nothing added on top! Had some mushrooms and sautéed onions on the side a twice baked potato and a caesar salad prepared at the table. It was a going away dinner for me a week before I moved down “ heir “ . Believe me, you don’t want to know the price $$$$+. After dinner we went to a private cigar lounge and spent a few hours relaxing and puffing away. Can’t remember the last time I had such a wonderful day with close friends. Thank God I’m lucky enough too also have a good friend here in NC👌👍👍

For eight years, I worked in the meat industry and the company I worked for was one of the flagship Certified Angus Beef distributors. As an employee I had the ability to dry age my own beef... I would typically roast a 12-18 lb 109 rib in a Weber using indirect cooking. I cooked them packed in salt rock, and without.

My guests routinely said that without exception it was the best they ever had, it was the best for me also. Not tooting my horn, it was just that I had access to quality beef at a very affordable price. A single steak meal for two would have drained my wallet in som of San Francisco’s most famous steakhouses that were our customers that served the same meat.

Grilled steak was also from Certified Angus Beef stock, and the NY strips I had access to were phenomenal.


In a restaurant setting, I would have to say that The Bold Knight in South San Jose really put out a great steak.

Here in my own back yard, and it was a flank steak!!Yeah I hear the eyes squinting and noses wrinkling but the best back yard steak for me is the flanks steak!I marinated two flanks in olive oil with cracked black pepper, garlic, red wine and sea salt, after a few hours I tossed them on my smoker/offset charcoal grill and closed the lid.. 10 min later I switched the position of the steaks ( in regard to where the heat source is at) closed lid..7 min later flipped them closed lid. Swapped position 5 min later closed lid and 5 min later pulled off 2 perfectly cooked Med Rare flanks to die for. The outside had a wonderful crust and the inside was perfect! That is steak bliss for me!

I love a good flank. Just so much flavor in them. I like them grilled, rubbed with salt, garlic powder, chili powder, cumin and olive oil. A side of chimichurri finishes it.

I haven't had a "best" steak yet. I normally don't order them out. The ones out of my grill are usually very good. I'd like to go to one of THE steakhouses (Luger, etc.) one day to see what, or if, I'm missing.

 Another fan of the Flank steak...I remember when it seemed as if it was considered a not so desireable piece of meat, kind of like chicken wings before buffalo wings went crazy. Prices were great back then, and I usually do a teriyaki marinade for 24 hours prior to grilling...awesome texure and flavor.

       Get yourself a good T-Bone, Delmonico....which is now called ribeye or even a superb Porterhouse, rub with herbs to your liking sear well on both sides to lock in the natural juices and cook on low heat, even indirect heat if you have the time. You’ll eat like a KING at home and you will have plenty of money left to buy some more high priced tobacco’s. When my friends took me out for a special going away steak dinner in NYC, just my steak dinner with a twice baked potato and table side Caesars salad was almost $150,00!, your paying for atmosphere. Mind you the steak was outrageous but I can do the same if not better over a good hardwood smoker/grill. Plus cooking was always a passion of mine. My bad habits when I had dinner out was critiquing how my dinner was made and most of the time “ I could do it far better “! My creme brulee for dessert was to die for...so I was told 👌👍👍. Years ago while living in Europe I learned many different cooking techniques from some of the best chefs. 

I remember the days when Skirt steak which is actually the diaphragm was either tossed in the garbage or sold at .50 a pound. Now that someone figured how to properly prepare/butcher this well marbled tender delight you could pay $7.99 plus per pound....just crazy!

Same has happened with boston butts, and like you mentioned, chicken wings.

It wasn't too awfully long ago that a boston butt was .29 a pound here.

Now I'm in the mood for a flank steak...

when I first really got into cooking as a hobby, I was doing skirt steaks and short ribs a lot. No one had figured out the awesomeness of the short rib at that time. They were extremely cheap. Those were the days...

My favorite cut is a New York strip. I don't eat much red meat but when the mood and weather hit me just right I'll pick up a couple and fire up the grill and have a nice go of a meal! As far as skirt or flank steaks, down here most of the time I find 'em used for fajitas. 

Hitch your britches, Hoss.

www.bigtexan.com/72-oz-steak/

     Was it Del Frisco’s of NY, the one I mentioned above? 

Outstanding steak at an exorbitant price.....the ambiance of NYC👍