Thread: Steak!!!

It's kind of strange I started this thread today. The last time I saw my friend who was on that plane I grilled filet mignon for the four of us. After the meal we moved to the living room. I caught him a while later in the kitchen with a leftover steak in his hand as he tore into it caveman style. He said, "Damn Brad, I can't control myself."

Haa delicious perfectly cook steak fresh off the bbq theirs nothing sweeter-!!!!!!!!!!

Safari Steakhouse @ Trump Taj Mahal in Atlantic City

filet mignon is outstanding !!!

Originally Posted by Del1r1um

I can't understand why someone would ask for a well done steak

If you did a Google search on cysts/parasites/tapeworms you would understand...

... but I really don't advise doing so.

Most recently, anything by these guys,

Plaza III, Kansas City
801 Grand, Des Moines
The Strip Club, St. Paul

Similar story but the other end of the scale. A fellow in the Plaza III grumbled about how the steak wasn't rare enough. The wait staff brought back a steak that looked just about perfect, sizzling, juicy, until the grumbler cut into it and it was still frozen.

Originally Posted by Rajagra

If you did a Google search on cysts/parasites/tapeworms you would understand...

... but I really don't advise doing so.

why spend the money on an expensive cut of meat? It will not taste any better than a flank steak cooked well done

I used to go to a convention every year in Indianapolis. A few blocks from the convention center is a little place called St Elmo's. It's over 100 years old and has the soot on the bricks to prove it. Never had a bad meal there. These boys know their steaks...and wine, and booze. Always start with the shrimp ****tail (that comes swimming in a vat of horseradish).
The last time I was there, someone dared me to go after the 32oz Prime Rib. We were on an expense account, so after a few glasses of amazing wine, I was all for it. Now, I'm not a big guy- about 160lbs, but I damn near finished it. Best meal of my life. Was happy to be rolled back to the hotel.

There used to be a place on the Plaza in Kansas City called the Longbranch it advertised the coldest beer and the meanest waitresses in town, it was owned by a local car dealer and Lou Pinella of the KC Royals(back when we had a team) any way on Tuesday nite they had a 20 oz T-bone for $4.95(this is a while back). That thing would fill you up and was so damn good it would make your knees buckle when you tried to stand up, and if the Royals were playing that nite there were free drinks with every hit Lou would make or every run made by the team. Ahhhh.... those were the days. BTW Charlie Browns @ Marina del Rey used to be pretty good too, and then theres the Hereford house in KC as well as Jess and Jims and the Golden Ox down in the Stockyards and Jim and Marys and....... damn now Im hungry.

It was a small Mexican restaurant in EL Paso, early 70's. A small Mom & Pop operation just north of I10. About 1.5" thick and smothered in veggies and a thick broth (almost gravy-like). A fork was all I needed to cut it up. Served with warm home baked bread to help sop up all the juice. (medium-rare)

In my mind the T-bone Porterhouse is the best cut. If I grill steak at home, the only reason I do filet is because the whole tenderloin was on sale. The reason filet is oft touted as the best is because it is tender but realistically, it has no flavor. Flavor in beef comes from fat and bone. The best tasting steaks are widely known to be from the chuck, the area up in the steer's shoulders. They are tough as hell but absolutely the best flavor. If you want to make a pot roast, I defy you to find a cut that'd be better than a seven bone chuck steak cut two to three inches thick. I will share my pot roast secrets in a different thread. When I do filet I season it with my favorite "Texas" beef technique. I do this with steaks, briskets and roasts. Slather with Tabasco and Lea and Perrins then rub with a blend of salt, pepper, garlic and onion powders and paprika. Then drizzle molasses just before hittin' the hot grill. The molasses makes a crunchy coating that is outstanding. Also, I don't use a gas grill. Someone may argue that there's no difference between charcoal and gas and there are also guys who say that "size doesn't matter".

The T-bone Porterhouse is often too much steak for some folks. In my mind, too much steak is impossible. The t-bone Porterhouse is the best cut for three reasons:

1. It is two distinct cuts, a filet and a strip so you get your filet anyway

2. It has alot of bone and bone makes flavor

3. It is BIG meat!!!!

Brad