The only seasoning required for a great steak is a ****ton of sea salt (always use more than you think you need, because only so much gets into the meat anyway) and freshly-ground pepper just before going on the grill or griddle.
I loved the Keg as a kid. Because if I ordered steak, they brought out the steak knife. Though, honestly, I preferred Prime Rib at the Keg. The steaks were usually too overdone and just... not amazing.
Check this story out, so I go to this Brazilian party during the World Cup, and their bragging that they make the best steak, so I offer my services, but it's not my party so their on their grill, they put these two large chunks of meat on the grill, get it all roasted and crisp on the outside, then they split it down the middle in butterfly fashion and continue grilling it...they cut the fu@&in meat while on the grill...everyone but me was saying how great it was.. Cook the damn meat, let it freakin rest.
I'm only speaking of it as a marinade. So you've never had a grilled Hawaiian ribeye [marinated in pineapple juice, low sodium soy sauce, ginger, brown sugar, apple cider vinegar, and Five Spice]? U don't know what you're missing. it's peach juice, not peach salsa.... and it doesn't taste like peach when you're done with it. It tastes like a sweet, spicy, slightly tangy, complex explosion of flavors after you've reduced it down to a brownish colored sauce/glaze. The Hawaiian ribeye has grown legendary but I'd take my Polynesian NY strip all day long over it. The flavor profile matches the strip perfectly, much like the pineapple, soy, ginger matches the ribeye. I forgot, I also add a little mango juice and brown sugar. {I cant remember but I think it might've tasted the best with liquid peach flavoring rather than actual peach juice.} Stop whining and just try it sometime. ...... then thank me later with a 750 bottle Pliny.
Willing to try. Btw some stores here now limit you to one bottle per person. Then again, some bars get it fresh on draught. And whats crazier, two or three places get Pliny the YOUNGER (even rarer) on draft here. They dont even sell that shizz in bottles!!!
I never keep track of ratios/amounts so you'll have to wing it using common sense. I feel so bad for you.
!!! for Delilah's Done Cuba Libre and the Continental... place always smells like Mildew and the portions suck. Interesting basement bathrooms. Whole place looks like a Swingers lounge from the 70s. Todd would love it. Was considering The Palm as I'm often either at the Ritz or the Hyatt. Good fare?
Same with potatoes... soak em in water, then salt the fu**k out of them and roll em in tin foil and bake em. Love the potato skins more than the potato itself like that. Marinated a pork tenderloin for several hours today in a homemade marinade, then seared it on the grill at high heat on both sides, then moved it to the top rack and reduced heat for another 15 mins while making a homemade Alfredo sauce to pour over grilled asparagus. That was a fine damn dinner. Told my son I'd break his hands if he got the leftovers out of the fridge before I did... lol...
What'd ya drink with that fine meal? I'd go for a good beer. Imported or craft. Or maybe a dry Alsatian Riesling.
I love a seared and then slower cooked pork tenderloin..... just past medium. I think it turns out more evenly tender that way. prosciutto wrapped asparagus cooked till the tips get crispy. mmmmm. Funny b/c I used to hate asparagus.
I've been drinking Lagunitas Undercover Ale lately. $1.80 a bottle seems like highway robbery for such a delicious and easy drinking 9.7% Strong Ale.... lighter carbonated and with a slightly sweet and complex malt backbone like I prefer it. Should'a called this beer Dead Man's Curve instead. You think you're good and then before you know it you've knocked back 4 like they're 5.6% Pale Ales and suddenly you find yourself over the edge.
yea, but your goal is to see how much of the bottle you can fit in your mouth. stop pretending its about the beer.
Denver cuts of steak [aka underblade steak]. Who's had em? I just discovered these guys this year. I know, I know- salt & pepper, Nabo...... but unfortunately for me not every night's prime filet and 2001 Masseto. These things take to seasonings and marinades like a champ, so for nights I don't wanna spend ten bucks on a strip, I can whip up a four dollar Denver steak that tastes just as good. They're similar to flat iron and are heavily marbled, not as much as ribeyes but more than most strips. Can be slightly chewy, but the flavor more than makes up for it, but it's not like every bite is a mouthful of gristle. They're thin cuts so you almost have to dry age 'em a day or two to ensure a nice crust. I find a little brown sugar mixed in the dry rub really enhances their flavor. Because of both the thinness and extra seasoning used which makes for a nice crust, you can just get lazy with these and pan sear 'em. like 2 minutes or so on both sides and your done. Finish it with some foamed butter. While that's cooking you can slice thin some vine ripe tomatoes and top them off with a slice of prosciutto, a think layer of real Italian mozzarella [not that processed sh*t], fresh basil leaves, drizzled EVOO, sea salt and cracked pepper. Quick dinner for 2 for like twelve bucks that your date will think you slaved over and love you long time with the non toothy stuff.
This thread is making me hungry, so I'll reminisce a little 1) Bern's - 21 day dry aged filet with a 2004 cakebread dancing bear Cab. 2) prime 112 - ribeye, I'm drooling thinking about this one 3) Tropical Acres - Prime Rib (college graduation dinner) 4) the hurricane in Miami springs - dingy place, but they grill the ribeye and NY strip to perfection
Starting to get a feel for Todd's taste: less-expensive cut, slightly sweet aspect in recipe to contrast the salt, with a crust or hard part to contrast the moist center, and maybe a lick of teriyaki or ginger or something with kick to add a third or fourth complex flavor... maybe even spiciness. I'm guessing you'd love those gourmet beef jerkies that have those types of marinades, bro. Right or am I totally off? It's hard to guess what a woman wants.
I like them after a serving of warm Malanga Chips with a garlic aioli dip. The contrast heightens the flavors of the stouts. Also, they are a good followup to smoked salmon with creamy gorgonza spread. I usually have a HoeGaarden, Chimay Red, or similar during the meal.
Not a fan of Hoeg or Chimay anymore. Find the former too lemony (or wanting of lemon at least) and the latter has that funkiness I don't dig in beer. Ever tried Fin du Monde? I think you'd like it. Also, WTF are Malanga Chips? That like Yucca?
Agreed. It's an occasional thing. A great great steak doesn't want it, imo. But occasionally it's nice. More so with leaner cuts.
hahaha............... dick. I enjoy complexity of flavor, that's definitely true, especially sweet & spicy. Luv me some good Thai food. My taste isn't less-expensive cuts however. I just like making less-expensive cuts taste like expensive ones. Give me an aged med-rare filet Pittsburgh'ed any day of the week.... or a piece of fresh wood-grilled rainbow trout with nothing but sea salt, cracked pepper, and brushed with butter.
occasionally, yes. If I'm slummin' it for steaks, at like Outback, I might have them throw some blue cheese on a blackened, Pittsburgh'ed sirloin.
You guys have me wanting meat...lol So I'm currently slow roasting a prime rib, crusted in brown sugar, coffee grounds, salt, pepper, garlic powder and cayenne. 250 for about 9 hours should do it. Pairing with garlic mashed cauliflower and grilled asparagus. Along with a St. Supery Elu from 2001 that's been breathing for close to 15 hours now.
Pretend you're Todd. Wait. Nm... you could end up intoxicated on a mix of booze, ambian, and cialis while sporting wood in an orange jumpsuit in a cell full of Mexicans.