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Post by trailboss on Jul 8, 2018 22:38:57 GMT -5
I despise the everything is ala carte approach.
After I had heard on air personalities hawk Ruth Chris steakhouse, we gave it a go.... a fast way to spend $200 on a decent meal but vastly overpriced.
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Post by toshtego on Jul 8, 2018 22:40:32 GMT -5
One of the best I recall was at the old Duke Ziebert's in Washington, D.C. long ago. I asked for "Black & Blue". The old waiter, of long experience, said "Pittsburg". Man, it was perfect. Charred and rare. That is hard to do becuase the grill man has to pay attention and not let it sit too long.
The Palm in West Los Angeles turned out some great steaks back when I could afford such things. Now it is steak at IHOP, LOL!
Mostly, I cook them at home. Sometimes I can get USDA Prime Filets on sale in town. Those are a real pleasure. Iron pan seared, finish in a hot oven.
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Post by trailboss on Jul 8, 2018 22:47:17 GMT -5
FWIW.
To get a truly good steak at home, look for thick steaks with great marbling of the fat.
Have an instant read thermometer at the ready (thermapen), cook the steak on a hot fire and pull off at 125-130 degrees for med. rare.
A baked potato and a fresh salad on the side with fresh grilled veggies and a good bread.
Wash, rinse, repeat.
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Post by trailboss on Jul 8, 2018 22:48:09 GMT -5
Duplicate
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Post by Cramptholomew on Jul 8, 2018 23:37:08 GMT -5
FWIW. To get a truly good steak at home, look for thick steaks with great marbling of the fat. Have an instant read thermometer at the ready (thermapen), cook the steak on a hot fire and pull off at 125-130 degrees for med. rare. A baked potato and a fresh salad on the side with fresh grilled veggies and a good bread. Wash, rinse, repeat. I always get mine cut at the butcher counter. Thick. Last week I said, "three fingers thick, please". Ain't no way to cook a thin steak right. You just can't get a good crust without it getting over done. Flanks and skirts, notwithstanding. |
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Post by trailboss on Jul 8, 2018 23:45:15 GMT -5
FWIW. To get a truly good steak at home, look for thick steaks with great marbling of the fat. Have an instant read thermometer at the ready (thermapen), cook the steak on a hot fire and pull off at 125-130 degrees for med. rare. A baked potato and a fresh salad on the side with fresh grilled veggies and a good bread. Wash, rinse, repeat. I always get mine cut at the butcher counter. Thick. Last week I said, "three fingers thick, please". Ain't no way to cook a thin steak right. You just can't get a good crust without it getting over done. Flanks and skirts, notwithstanding. Agreed. I typically grill one steak and share with the wife. Or we cook two, for steak sandwiches the next day. Costco is a great place to hand select, they will slice it for you, the bone in ribs also offer a free thickness spacer for the do it yourselfer! |
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Post by Deleted on Jul 9, 2018 5:33:11 GMT -5
In all honesty....I never had a bad cut of any meats from Costco. If you ever have an issue your money is refunded with NO questions asked. Living in NC and cattle ranching all over the place, why is beef by far more expensive here at the market than NY??? Must be hiding those cattle in some huge buildings in NYC, because there “ taint “ any cattle ranchers on Long Island. Just makes no sense to me!!!
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Post by Wolfman on Jul 9, 2018 5:51:42 GMT -5
After reading your shares, I’m craving a rare steak and sunnyside up eggs and black coffee . . . as always.
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Post by Pistol Pete 1911 on Jul 9, 2018 6:35:58 GMT -5
Ribeye at Pinnacle Pete's in Colton California I think they still cut your tie off
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Post by Cramptholomew on Jul 9, 2018 16:55:10 GMT -5
These are the best steaks that I'll have today.  |
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Post by Deleted on Jul 9, 2018 17:28:16 GMT -5
Let them rest^^^^^^^^^and you shall be Blessed👍👍👍
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Post by toshtego on Jul 10, 2018 4:16:30 GMT -5
While we are talking beef steaks here I want to add something just as good. San Francisco used to have a place called "Jack's". It was the oldest restaurant in the City. You could get a great steak there but what they were known for was The Mutton Chop. Yes, a thick mutton chop wrapped around a lamb kidney with a good strip of thick bacon encircling the whole enterprise. Charbroiled. It took about 45 minutes to cook which allowed time for Mock Turtle Soup, a Celery Victor salad and outstanding sourdough bread. That was the best place in town back when.
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Post by Deleted on Jul 10, 2018 4:45:39 GMT -5
A thick cut mutton chop wrapped around a lamb kidney with a good strip of thick bacon sounds delicious too me! While living in Europe I ate kidney pie twice, both times I asked if it was lamb, I was assured it’s lamb. Well it wasn’t, so I turned it back twice. It was beef kidney pie, not calf kidney either, must have been a kidney from an old cow! Tasted like nasty shoe leather. You wouldn’t think the Hotel Dorchester in the U.K. would make an attempt to pull a fast one over on a patron who also was staying a week at the Hotel.
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Post by pappyjoe on Jul 10, 2018 7:39:09 GMT -5
One of the best steak meals I've had was in Greenville, Mississippi at Doe's Eat Place doeseatplace.com/It's in the same run down building that it started in in 1947. The kitchen area used to be a honky-tonk. They used to have photos of all the President's and celebrities who ate there. |
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Post by crapgame on Jul 10, 2018 9:20:41 GMT -5
One of the best I recall was at the old Duke Ziebert's in Washington, D.C. long ago. I asked for "Black & Blue". The old waiter, of long experience, said "Pittsburg". Man, it was perfect. Charred and rare. That is hard to do becuase the grill man has to pay attention and not let it sit too long.
The Palm in West Los Angeles turned out some great steaks back when I could afford such things. Now it is steak at IHOP, LOL!
Mostly, I cook them at home. Sometimes I can get USDA Prime Filets on sale in town. Those are a real pleasure. Iron pan seared, finish in a hot oven.
I love Pittsburgh rare..! what I like is when some of the local stores will sale whole strip loins for stupidly cheap prices due to them being on the small size.. 8 lb and up. I can can cut the strips nice and thick for a perfect Pittsburgh Rare without having to cut an 18 oz strip ..the small loins give up nice thick (1 1/2- 1 3/4 inch) NY Strips in the 10 oz range.. |
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Post by AJ on Jul 10, 2018 15:01:55 GMT -5
The best steaks I’ve ever had were cooked by me on my charcoal grill. I like a porterhouse cut 1 1/4 inch thick grilled four minutes on each side served with baked potato with butter, sour cream, and chives along with a fresh garden salad. Nothing on the steak but salt and freshly cracked black pepper.
AJ
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Post by arkansaspiper on Jul 11, 2018 10:07:45 GMT -5
mine is standing out in my field.
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Post by Deleted on Jul 11, 2018 10:20:33 GMT -5
mine is standing out in my field. Arky, you best explain 👌👍 |
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Post by arkansaspiper on Jul 11, 2018 11:11:52 GMT -5
well see what happens is come nov dec i go kill.a cow hang it and cut off what i want as i want it
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Post by trailboss on Jul 11, 2018 11:24:36 GMT -5
well see what happens is come nov dec i go kill.a cow hang it and cut off what i want as i want it Keep the fork out of sight!  |
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Post by arkansaspiper on Jul 11, 2018 13:02:49 GMT -5
so much danger yet so yummy. hmm worth it.
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Post by Deleted on Jul 11, 2018 14:56:01 GMT -5
well see what happens is come nov dec i go kill.a cow hang it and cut off what i want as i want it Arky, but you kill the cow with love and kindness too feed your family. Don’t make it sound like a Criminal Minds episode......lol |
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Post by arkansaspiper on Jul 11, 2018 15:12:41 GMT -5
haha
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Post by Deleted on Jul 11, 2018 15:44:56 GMT -5
A nice slice of Prime Rib, but I find many buffets do it as good or better than a steak place, even Ruth's Chris
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Post by arkansaspiper on Jul 11, 2018 21:00:12 GMT -5
in all honesty i love all stake but.... and this is a big but for most folks just walk it past the grill and put it on my plate. blood and juice makes a good stake.
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Post by Deleted on Jul 11, 2018 21:01:26 GMT -5
A nice slice of Prime Rib, but I find many buffets do it as good or better than a steak place, even Ruth's Chris My last visit to NY a friend wanted to take me to his favorite steakhouse.....Ruth’s Chris in Garden City, Long Island. He said...” do you enjoy a good Porterhouse steak “ and of course I said most definitely. The waiter comes back to take our order so my friend orders the House Special Porterhouse Steak for two, cooked medium to medium rare. The baked potato was À la carte, the vegetable was À la carte But my water was free...lol. Mind you, this was a $240.00 dinner. I’ve been to a number of Ruth’s Chris steakhouses and most served a good quality piece of beef, in some cases black angus. Well, the steak that was served to us was cooked well done...not what we ordered....our baked potatoes were on the cool side and the fresh broccoli was more gray then green! Now my friend feels bad, I said let me handle this politically, so I called the waiter over. He stops by and his exact words were “ what’s up”? Well, I lost my cool but in a low calm voice I said “ what color is broccoli suppose to be, he said green, I said does this look green to you. Then I cut thru the middle of this huge beautiful cut of beef and said....how did we order our steak cooked....he states medium to medium rare..I then say...do you see any red in the middle or juices on this dish. His reply was nope! I then tell him to stick his finger in the middle of my $12.75 cents backed potato I’m not going to eat it so go ahead and tell me what you feel....he said it’s on the cold side. The manger came over and said “ dinner is on us “ my answer was....do you think we want a free meal and would eat this crap, my dog eats better beef. Two tables had a similar issue and started to applaud. Ended up besides us leaving so did the patrons from the other two tables. We ended up at an outstanding Italian restaurant and I enjoyed the best veal cutlet parmigiana and baked ziti dinner I’ve had in many years. From what I’ve heard since, Ruth’ Chris steakhouse is far from what it was known for in the past, just a mediocre place to eat. |
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Post by unknownpipesmoker on Jul 11, 2018 21:13:07 GMT -5
Give me a good NY Strip or Ribeye any day of the week. Not too big. 6-10 oz is good enough. Put some soy/garlic marinade in that with a bit salt and I am in heaven.
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Post by arkansaspiper on Jul 11, 2018 21:13:14 GMT -5
dang!!!!
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Post by toshtego on Jul 12, 2018 4:48:28 GMT -5
A thick cut mutton chop wrapped around a lamb kidney with a good strip of thick bacon sounds delicious too me! While living in Europe I ate kidney pie twice, both times I asked if it was lamb, I was assured it’s lamb. Well it wasn’t, so I turned it back twice. It was beef kidney pie, not calf kidney either, must have been a kidney from an old cow! Tasted like nasty shoe leather. You wouldn’t think the Hotel Dorchester in the U.K. would make an attempt to pull a fast one over on a patron who also was staying a week at the Hotel. Last I heard, which was years ago, The Dorchester was owned by the Sultan of Brunei. Sorry for the disappointment. One would think they could do better. Kidney Pie can be quite good but it takes special care. If I return to London, The Connaught is the hotel I want to stay in. It is tough for Americans to get a reservation as it is not as large as others such as The Dorchester. They give preference to regular visitors and Americans are regarded with some skepticism. I dined there a couple of times and spent time in their bar. It is about as traditional as can be. They generally refer us to other places in London which accommodate American tastes. Interpret that as you will. Simpson's restaurant on The Strand is another gem. That, too, can be challenging and requires diplomacy but worth it. They used to serve genuine British beef, lamb, and mutton. |
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Post by sparks on Jul 12, 2018 9:10:24 GMT -5
100% Delfrisco NYC. Amazing Rib Eye.
Keens Steakhouse was pretty damn good, but I think it was the ceilings covered in clay pipes that made it worth while.
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