Thread: Steak!!!

for my valentine's dinner yesterday, my wife and I had rare and bloody ribeyes, fresh lobster tails, saltrubbed baked potates, green beans with bacon cooked in, strawberry tarts with handmade whipped cream for desert, and of course a nice bottle of cabernet savingnon (st. frances), a 40 of arrogant bastard, and some dom perignon 2000 vintage.

THAT'S a good steak dinner.

Originally Posted by jockeys

for my valentine's dinner yesterday, my wife and I had rare and bloody ribeyes, fresh lobster tails, saltrubbed baked potates, green beans with bacon cooked in, strawberry tarts with handmade whipped cream for desert, and of course a nice bottle of cabernet savingnon (st. frances), a 40 of arrogant bastard, and some dom perignon 2000 vintage.

THAT'S a good steak dinner.

Hell YES!

Is there anyone here who likes their steak above medium, or even medium rare? It seems like we have a good medium rare bunch here, so maybe y'all can help me. I don't understand people that like their steak above medium. All flavor a juiciness is gone entirely. It just seems to me you should order a hamburger and save money

Originally Posted by Quick Orange

Hell YES!

Is there anyone here who likes their steak above medium, or even medium rare? It seems like we have a good medium rare bunch here, so maybe y'all can help me. I don't understand people that like their steak above medium. All flavor a juiciness is gone entirely. It just seems to me you should order a hamburger and save money

Actually, I'd eat it less cooked than rare if I could get it. I frequently tell the waiter, "now, hide in the pasture and then jump out and scare the cow with a picture of a grill. then bring me a pound of that cow!"

Speaking of hamburger...

What do you think of Kobe beef hamburgers? Now that is a silly waste of a good steak. In my humble opinion, of course.


Scott

steak tartar mmmmmmmm......

Originally Posted by jockeys

Actually, I'd eat it less cooked than rare if I could get it. I frequently tell the waiter, "now, hide in the pasture and then jump out and scare the cow with a picture of a grill. then bring me a pound of that cow!"

You can get your steak "Bleu" which means that the steak is touched to the pan to sear the outside on each side, then taken off leaving the inside uncooked. Just a thought.

Just wanted to follow up... saturday night I did some very nice free range pepper crusted fillet Mignons.. Medium rare, served with a garlic thyme finishing butter I made.... absolutely melted in the mouth.

Originally Posted by Del1r1um

You can get your steak "Bleu" which means that the steak is touched to the pan to sear the outside on each side, then taken off leaving the inside uncooked. Just a thought.

actually you can't, at least not at any of the steakhouses in DFW. I've asked, and no one will do it.

Originally Posted by jockeys

actually you can't, at least not at any of the steakhouses in DFW. I've asked, and no one will do it.

I meant in theory you could order a bleu steak... It would probably have to be at a really expensive "fine dining" type restaurant where they aren't afraid to serve raw food... but yeah, probably not at a chophouse or steakhouse

Originally Posted by jockeys

actually you can't, at least not at any of the steakhouses in DFW. I've asked, and no one will do it.

They joys of living in a litigeous society
Our speech may not be as free as yours, but we can order our steak the way we want

Personally I prefer medium rare. The real redness has to be gone, but nice and pink is what I like.
With mushroom cream sauce (or pepper sauce if I don't care about next day) on top, and fried crockets and some seasonal vegetables. Yummy.

And than a good cognac afterwards.

You sound like the kind of people who might enjoy pressed duck.