Hell, I can remember when I used to order a fillet. Of course that was 40 years ago, but still...

when it comes to steak or pork, or even chicken or fish, fat is where it's at...

Yep. As I stated above, my dad always cooked really good ribeyes from the butcher on his Weber grill w really hot charcoal briquets. He seasoned them first w black pepper, (can't remember if he used anything else), then really seared them so that the outside of steak was charred and the inside was dark pink, (or however a guest preferred).

They were incredibly good but I always wondered if his eventual cancer of throat was caused partially by eating too much charred food, which is really high-risk for that. Of course he also smoked for years and drank a lot of Scotch for years, etc. The real danger discovered in recent years is from acid reflux, which all of us lovers of acidic foods usually have.

Not meaning to be a wet blanket, just that there might be a health aspect to certain very tasty diets. Definitely moderate red meat but GD those steaks were good. :cool:

I definitely think when you brown meat to the point of charring, it becomes less healthy. I also think that charring ruins the taste of the steak. I once ate at The Forge in Palm Beach and they cooked my steak like that. It was a huge disappointment and I probably should've sent it back to the kitchen.

I would imagine your dad probably used salt too, without that most steaks are nowhere near as tasty. The question of when to salt and pepper steak is an interesting one. I tend to prefer to salt my steaks fairly heavily well ahead of cooking, at least an hour or two. I hold off on the pepper until after it's cooked, for two reasons. Pepper is soluble in oil, so I tend to think it does better when you pepper the meat while it's resting. It also changes its flavor when cooked and it can be burned if it gets too hot.

http://forums.pelicanparts.com/uploa...1531602113.jpg

Beef Wellington at Home,Yummy.

Yeah, as for pepper, I save it for resting. I only season my steaks with salt. I found that adding pepper upfront before cooking sort of added a bitter flavor.

And nice job on that Wellington!!

It could be that my dad salted the steak before grilling, I can’t remember and unfortunately, it’s too late to ask him. :(

I may be describing his technique wrongly, it was a fairly quick cook on a very hot grill and while it was pretty dark and a little charred on the outside, it was still very delicious and juicy. We ate at some very famous steak restaurants in town and definitely knew the difference between sublime and mediocre.

Sidebar; have you ever squeezed a chunk of fresh lemon on a steak on the plate before eating it? There is a place in town here w a great ribeye where they always put a large slice of lemon on the plate and it makes it even more delicious, IMO. I also use a little salt and fresh ground pepper, I am crazy about black pepper on almost everything I eat.

I remember being at the butcher counter w my dad once when I was in college, grabbing a couple steaks to take home and cook for dinner. I asked my dad, “how can you tell the best one to buy?”

He answered, “You go out and make some money, boy. I’ll show you how to spend it.” :D

He was a character.

I've never used lemon on a steak but I've used lime a fair bit. It's something I've learned from studying Mexican cuisine and you can also find it occasionally in some parts of Europe. I use mostly the zest and I will admit that I do use a lot of lemon zest in other dishes.

I will often pan fry a skirt steak. I will rest it for at least an hour before cooking it and prior to putting in the pan I will salt it and squeeze some lime juice over it. I will let that sit for 10 or 15 minutes then it gets thrown into the pan long enough to get good color on both sides and get to about 110° in the middle. I remove it from the pan and let it rest, then I start a pan sauce with what's left. I will sauté some finely chopped garlic and finally diced anchovies, then deglaze the pan with about a quarter cup of water and when that becomes a sauce I'll throw in some finely diced green onion tops and pour the sauce over the steak. It gets finished with a little freshly grated lime zest.

I agree about pepper. I consume vast quantities of it.

Two Words: Sous Vide

https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

Ah the old “pelican don’t read the thread and skip to the end and use a buzzword” reply. Nice work, Dad! :)

I wonder if things have changed that much for the worse? I haven't been to Lugers for about 5 years..

The Times Drops a Brutal Zero-Star Review on Peter Luger

The Times article

Peter Luger Used to Sizzle. Now It Sputters.

Some other related articles:


Self-Satisfied New Yorkers Swear They Hated Peter Luger All Along

Peter Luger Responds to Zero-Star Review: Critics’ ‘Whims Have Changed’

Eater Critics Debate: Is Peter Luger Still Good?

Guilty as charged, but I believe this was in response to Tim & your posts, 33-36.

More specifically, I've been to PL, was not impressed considering the cost. If I was in the city wanting a steak, I'd probably go back to Old Homestead.

I am beginning to wonder if finer restaurants are starting to rest on their reputations. I think most people wouldn't even notice.

Date and I went to one of Boston's best restaurants, Ocean Prime. I'll spare all of the (many) details of how the night was subpar, but I was literally astonished at the $70 bone-in ribeye placed in front of me, ordered rare with a very hot sear. It was supposed to be prime, it was certainly choice, and whoever butchered it left the silverskin in between the cap and the eye. It looked like it had been thrown on a flat top griddle at the local diner and let sit there a few minutes. It was sent back. And the whole experience was closer to Applebee's than a top tier restaurant. This sort of thing seems to be happening more and more when I go out.

http://forums.pelicanparts.com/uploa...1572391136.jpg

must be something wrong with me...I cannot eat steak that pink.

St Elmo's has been disappointing the last few times I've been there. It used to be that waiters had to be able to take a table of 7 people's orders, without writing anything down. Not the case any more. Also, I ordered green beans last time I went...they couldn't even be bothered to trim the ends (like they used to).

I went to a newer place in Indy earlier in the year...Tony's. Terrific meal, and FANTASTIC service. A week after I went, I got a thank you card in the mail from my waiter, thanking me for coming and that he hoped I enjoyed my ribeye.

Then you wouldn't like this.

http://forums.pelicanparts.com/uploa...1572395389.jpg


http://forums.pelicanparts.com/uploa...1572395389.jpg


http://forums.pelicanparts.com/uploa...1572395389.jpg


http://forums.pelicanparts.com/uploa...1572395389.jpg

I’ll eat his, if he doesn’t want it.

That was one the best steaks I've ever done. It was perfect.

Pssst... go to Tampa and go to Berns.

It is an experience. They grow butcher and age their own beef.

The place us decadent to the point of gaudy the evening will leave an impression on you. Fly into Tampa, spend a quick weekend. Go see the Dali museum in St. Pete. Make sure to get reservations about 6 weeks out.

After going there, I have no desire to visit any other steakhouse.

I have tried others. The Forge in Miami ( go to place for cocaine kingpins) Charlie's in Tampa and Ruth's Cris in Palm Beach. None come close to approaching the experience of Berns.


After posting this. I need to book a trip over and hit up Berns. I feel a road trip coming on. :D

Sent from my SM-G960U using Tapatalk