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Food Do we seriously not have an entire thread dedicated to STEAK until now?

Discussion in 'Tilted Food' started by Borla, Mar 4, 2012.

  1. Remixer

    Remixer Middle Eastern Doofus

    Location:
    Frankfurt, Germany
    I approve of any non-vegan behavior.

    In fact, I'll send you money so that you go to the best steakhouse in your better-than-America country, and really indulge on the meat.

    I'm serious. Let me know.
     
  2. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    Location:
    Toronto
    Your rubles are no good here. Or salt. Or whatever it is you people use as a medium of exchange over there.
     
  3. Remixer

    Remixer Middle Eastern Doofus

    Location:
    Frankfurt, Germany
    United States Dollars.
     
  4. Borla

    Borla Moderator Staff Member

    The couple tomahawks I've had were fabulous.

    As far as the King Crab mac, it is designed as a side to share. You could easily split it into 4 hearty servings, but even if you really pig out it can be split in half.



    Why does no one ever offer me money to eat steak? :(
     
  5. Remixer

    Remixer Middle Eastern Doofus

    Location:
    Frankfurt, Germany
    I can believe that. That ribeye looks amazing.

    I've never had king crab meat. Can also count the times I've had mac'n'cheese in my life on one hand. Need to hook up with you in Chicago and do a serious food safari together. :D

    I help the disadvantaged. Your belly and round face does not get you "disadvantaged" status.
     
    • Like Like x 1
  6. ring

    ring

    1: So, how do you feel about steak?
    2: What cuts are your favorite?
    3: How do you like it cooked?
    4:What do you like to have with it?
    5:Where are your favorite places to have steak?

    1: greedy (mine all mine hands off)
    2: thinly sliced tenderloins- anything close to the bone (venison)
    3: raw- warm room temp about 72F
    4: sea salt , white pepper and garlic
    5: alone in my corner
     
  7. AlterMoose

    AlterMoose Slightly Tilted

    Location:
    Pangaea
    This has nearly become a St Elmo's thread, and it is largely my fault. I accept that. Having said that, I will leave my psychotic rant at the sound of the beep, then I will have said my piece.

    12th anniversary today. To celebrate, dinner at--gasp!--St Elmo's. Service is 5 stars. Water is cold and clean. Excellent iced tea. The tomato juice is a pleasant surprise, light and refreshing in just the way that I have never expected tomato juice to be. The navy bean soup may be the best soup I've ever had. Dark, dense flavour; rich, salty, smoky, I can't tell if it's made with ham, bacon, or both.

    The shrimp cocktail lives up to its legend. The shrimp are gorgeous, firm, sweet. The cocktail sauce is everything I have always wanted in a cocktail sauce. Each bite, each moment of exquisite pain, is a trancendent experience. Take a bite; let the horseradish overwhelm the tastebuds and roll over the soft palate up into the sinuses; close eyes, breathe through the nose, and ride the burning wave to one blissful moment in spicy nirvana; repeat until the shrimp are gone. DO NOT allow yourself to stop, no matter how the sinuses cry for mercy.

    The wife had locally-sourced, organic roast chicken. Maybe the finest bird I've ever tasted. And I....

    I had the steak special, which this evening happened to be the Tomahawk ribeye, pictures to be seen elsewhere in this thread. However, the photos I've seen did not hint at its true size. A roughly ten-inch rib bone, a two-inch thick slab of dry-aged beef. It is the single most daunting piece of meat I have ever encountered. Each bite ecstasy. Bite after bite after bite....the flavour never got old. To the contrary, it just kept getting better.

    I kept the beast's rib bone as my trophy.
     
    • Like Like x 4
  8. Borla

    Borla Moderator Staff Member


    Awesome!!!! Very glad it succeeded in matching your high expectations. :cool:

    Great description too. :D
     
  9. Bear Cub

    Bear Cub Goes down smooth.

    Almost poetic, AlterMoose. I type this response teary-eyed, asking myself, "Why? Why couldn't it be Bear Cub's taste buds that steak bitch-slapped before throwing his tongue against the wall and taking it from behind?"

    It has been a sad, sad evening, filled with Taco Bell, and void of steakstacy.
     
  10. AlterMoose

    AlterMoose Slightly Tilted

    Location:
    Pangaea
    Ah, Taco Bell...the only business I have ever heard to advertise 'carne asada steak'. Grilled meat steak. Really people. I cannot say 'grilled meat steak' without giggling.
     
  11. Snake Eater

    Snake Eater Vertical

    I love steak, but only the juicy/fatty cuts such as Ribeye or Porterhouse.

    I love the sumptuousness of a medium-rare ribeye, perfectly cooked with a little charred fat on the outside.

    I have never been able to get into the more lean cuts such as NY Strip or Sirloin. Too chewy and not enough fat.
     
  12. Borla

    Borla Moderator Staff Member


    I'm not a huge fan of sirloin, it's one of the cuts you have to dress up a bit IMO. One of the things we will do is make steak pinwheels with them. Take a sirloin and let it sit out for a couple of hours (so it's barely cooler than room temp, yes, it'll be fine and won't kill you). Season it with salt, pepper, garlic, and some Italian seasoning blend. Put a few thin slices of either provolone or mozzarella on it. Throw on some basil leaves. Roll the steak up with all of those things on the inside and put some toothpicks in to hold it in place. Cook in a cast iron skillet or on the grill. You can do the same thing but vary the seasoning and other ingredients to whatever theme you desire. Sometimes we'll make them Mexican style with a few peppers, chihuahua cheese, etc., or you could do them Greek style with goat or feta. You can get creative with it.


    As far as NY Strip, it falls far below Ribeye and Porterhouse IMO as well, but I still love it.
     
  13. AlterMoose

    AlterMoose Slightly Tilted

    Location:
    Pangaea
    Got some B-E-A-utiful grassfed ribeyes to put on the fire tonight. Looking for favourite tips on seasoning/marinating. Also, about how long in advance should I take them out of the fridge to get them to room temp for proper cooking?
     
  14. Borla

    Borla Moderator Staff Member

    Don't marinate a good ribeye!

    Take it out of the fridge 4-5 hours before grilling (assuming it is already thawed, 10-12 hours if frozen). 20-30 mins before grilling season with sea salt, black pepper, and maybe some garlic powder.

    Also, make sure after grilling to let the steaks rest 5-6 mins before you cut them!

    My ribeye (w/jumbo lump crab meat) last night:
    [​IMG]
     
    • Like Like x 2
  15. AlterMoose

    AlterMoose Slightly Tilted

    Location:
    Pangaea
    With a question about meat, I knew I could count on you!
     
    • Like Like x 1
  16. AlterMoose

    AlterMoose Slightly Tilted

    Location:
    Pangaea
    Aaaaand the ribeyes were a flyaway success. Gorgeous medium/mid rare, perfect saly peppery crust. And my great epiphany for this evening is that the crispy extra-salty bits around the fatty parts are what bacon would taste like if bacon were made of beef. I wish I had taken pictures.
     
    • Like Like x 1
  17. Bear Cub

    Bear Cub Goes down smooth.


    I liked the fuck out of this post.
     
    • Like Like x 1
  18. Borla

    Borla Moderator Staff Member

    I'm glad you had success. There is something very fulfilling about mixing red meat and fire perfectly. :cool:
     
    • Like Like x 1
  19. Remixer

    Remixer Middle Eastern Doofus

    Location:
    Frankfurt, Germany
    Steak thread. Wohoo!

    I once had it all written out, but then a blackout occurred and cynthetiq 's "Auto Save Draft" thing failed. Worthless coding.

    Instead, the below pictures I took portrays everything I want from a good steak and awesome sides.

    [​IMG]

    [​IMG]
     
  20. snowy

    snowy so kawaii Staff Member

    The weather is supposed to be nice this weekend, and I am fighting the urge to buy myself a steak to break in the new grill surface I bought for my Weber Silver.