The Porterhouse (T-Bone) is my favorite. Tasty sirloin on one side of the bone, and tender filet mignon on the other. Served rare and bleeding.
Steak!
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Patman
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Vancouver is on the complete opposite side of Canada from where I am. It's a 4 hour flight to get there. My sister lives there actually, and my parents are visiting her right now. The actual distance is 4492km away. So it's pretty far.
Me too, but replace the wine with a lemonade.
Patman
Staff member
I had an Applebee's house sirloin last night, it was yummy! But for the second trip in a row, they got my order wrong! I asked for medium rare, but both times got well done. (I sent the steaks back each time, I hate eating well done steak!)
What is wrong with these people? We got $10 knocked off our meal though (free desserts)
What is wrong with these people? We got $10 knocked off our meal though (free desserts)
I used to like ribeye medium rare. But since I reduced my red meat intake about a year ago, I can't stand the smell or taste of beef anymore.
It's a really sad situation - I would love to have a nice steak or a big burger but can't do it because can't stand beef.
It's a really sad situation - I would love to have a nice steak or a big burger but can't do it because can't stand beef.
I made a couple Delmonico's Saturday night. Heat the Weber up to 500-525. Put the steaks on for 2 minutes, turn 90 degrees for 2 more minutes then flip and grill for 6 more. Perfect medium rare and they were awesome. I don't think there is a better meal. Washed it down with a good ole Yingling Lager.
Another vote for ribeye/spenser -- perfect texture and great flavor. Prepared medium rare over a red oak fire. Tri-tip is great for a crowd and makes great sandwiches. Don't care much for the texture of top loin (New York) but like its flavor. Love a rare or medium rare top sirloin -- great beefy flavor and firm but tender chew when it's a good cow and well-prepared. Don't care for Filet. BORING, no flavor. There is a reason you have to wrap a piece of bacon around it! Very tender though. I prefer choice or prime (very hard to find) dry aged corn fed beef.
I see a few people here are from northern California and wondered if anyone else has enjoyed a steak at Jack's Grill in Redding? I used to travel a lot between Chico and here and would always try and stop there. I've tried some of the famous steak houses in L.A. and Vegas and Jack's is better and cheaper....
I LOVE"EM ALL! Made in different ways as my mood and the occaission presents.
I love the excellent prime rib and steaks, when I visit Jasper, Alberta, Canada. I have a friend who owns several restaurants, in that part of the world, and he introduced me to the local Alberta Beef, that he used. It is prime and the cattle are grazed in the Alpine Meadows of the Canadian Rockies. It is organic and the meat has an herbal taste, unlike the corn fed USA steaks that I truly love! The meat is also a bit leaner and tougher, smaller steaks because the animal is smaller and maybe fitter.
It is truly unique and the flavor in the relaxed mountain setting, adds to the enjoyment. A bottle of the local British Colombia Wines or Western Canadian Beers, Kokanee or Old Style Pilsner...MAN! I want to back!
I love the excellent prime rib and steaks, when I visit Jasper, Alberta, Canada. I have a friend who owns several restaurants, in that part of the world, and he introduced me to the local Alberta Beef, that he used. It is prime and the cattle are grazed in the Alpine Meadows of the Canadian Rockies. It is organic and the meat has an herbal taste, unlike the corn fed USA steaks that I truly love! The meat is also a bit leaner and tougher, smaller steaks because the animal is smaller and maybe fitter.
It is truly unique and the flavor in the relaxed mountain setting, adds to the enjoyment. A bottle of the local British Colombia Wines or Western Canadian Beers, Kokanee or Old Style Pilsner...MAN! I want to back!
Forget about steak let's talk about something much better, Seafood!!!. Guess I better start another topic for that.
I say you can't compare the two - so eat them both!
I see food and I eat it.
New York Cut steak, boneless. It has very little fat around the edges and no big veins of (to me) inedible fat running through it, like the Ribeye, so with no bone and very little fat, you get more for your money. Heat a fry pan on highest heat setting, sear each side of the steak for 30 seconds to lock in the juices. Set heat at medium. Fry to your choice of doneness. Or, turn outdoor gas grill all the way up and grill each side, with grill cover down, to your level of doneness. This takes some experimenting of course. For my grill, to get a 3/4" thick steak so that its pink, I grill about 6 min. a side. Salt to taste (why would you want to dilute the already delectable taste of a good steak with any other spices?).
I love a nice thick Delmonico with a little fat on the edge. I love a steak as is. I will cook it over fruit tree coals. That the only way to cook meat. Over coal. I cook a few minute on each side twice and it is done. I like my steak to be rare. I have been told that some times all it needs is a bandate and it would be back grassing. Finish that with a nice sour cream covered baked patato and a cold beer and that there is what you call lunch and dinner.
Cook a steak in a frying pan??? What is this World coming to??
If I'm gonna cook a steak at home, it's more than likely gonna be a Filet. No fat, no waste. To prepare, I set it out for an hour, rub with olive oil, pepper and salt.
Grill on the Weber over medium coals for 8 minutes a side.
Ribeye? I soak it in Coke for 4-6 hours. Grill it on hot coals for 7 minutes per side.
If I'm gonna cook a steak at home, it's more than likely gonna be a Filet. No fat, no waste. To prepare, I set it out for an hour, rub with olive oil, pepper and salt.
Grill on the Weber over medium coals for 8 minutes a side.
Ribeye? I soak it in Coke for 4-6 hours. Grill it on hot coals for 7 minutes per side.
Can you taste the Coke in the steak? That is an interesting idea?
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