You can beat any meat.

Deal with this!

Broiled ribeye over mesquite and oak, Bearnaise sauce with grilled onions and tomatoes.

http://forums.pelicanparts.com/uploa...1212206370.jpg



KT

One side of my family used to own a Butcher/General Store in Whitestone, NY... before the bridges were built etc.

They had a team of horses, and sold and delivered dry goods, meats from the animals they raised. They sold pieces of the land off when the value of the land was needed to supplement the income from the "butcher shop' in Whitestone which declined unfortunately with chain store etc..

I make sure to drive by the old store front whenever Im in the area.......... and Imagine what it was like when they had the space to have animals to slaughter and raise veggies to sell..

I can remember going as a youth and learning how to stuff sausage, from the instant of putting the animal down...

FWIW 150 St and 21St Ave... In Flushing (Whitestone) NY used to be owned by my family... along with the ten or so acres surrounding was owned by my family

The wife and I are going to Jim's Steakhouse tomorrow night for dinner. They have their own dry-aging room in the restaurant. I'm having a tough time deciding between the rib eye and prime rib. My wife will get a fillet minion, whether or not she realizes it. (She AWAYS gets a fillet minion.)

Trek, that is a thing of beauty. You are an artist!

Thanks. All those years in the kitchen paid off tonight!

The fresh tarragon in the sauce made it for me.


KT

trek, you garnished with a tomato rose???!!!! damn!

Whoo hoo! Good eye!

I've made hundreds ;)


KT

Dang - I just got back from dinner & you guys are still making me hungry.

Wow trekkor very nice, I have not made a tomato rose since culinary school. Did you work in a french restaurant? Nice bearnaise, please tell me you did not make the sauce from a "Knorr" package.:confused:

nice touch w the tarragon leaves:rolleyes:

Wow Minkoff, what are you trying to prove?

Huh????

He has a culinary background, as I do, and asks a legit question.

No knorr here, sir. ( yuck )

First bearnaise/hollandaise in 15 years from scratch. Didn't break or scramble ( which is always nice )

2 egg yolks
clarified butter
lemon juice
chopped onion
chopped tarragon
white wine
salt
white pepper
cayenne pepper


KT

Ribeye

Skirt Steak

Yes.:p

See, he knows a good garnish is actually made up of something from the entrée.

Tarragon is the 'secret' ingredient in my sauce.
I think the :rolleyes: was the for doing it at home...



KT

I'll let you culinary types tell me if I'm wrong on this...

I see several mentions of Prime Rib. AFAIK, Prime Rib is not a steak - it is a roast. Particularly, a prime grade of standing rib roast.

A steak cut from a raw prime rib would be known as a bone in ribeye.

Yes.


KT

"Steak" and "roast", strictly speaking, are ways of preparing meat rather than cuts of meat. Thus the same cut of meat could be prepared either as steak or roast - tenderloin for example - or prime rib, as you've correctly stated.

When I was in Culinary school, the french chefs were sticklers about all garnishes had to edible. Did you whisk by hand? I used too, now a blender. Very nice sear on that rib-eye.
I love Bearnaise, a heart attack, but w steak you cant beat it.
Do you make Demi at home? I make once a year and freeze in small containers.

Porterhouse= New York on one side of the bone and filet mignon on the other. Cut 3" think, either one is pretty damn good.

You Cannot Petition The Lord With Prayer!!!

;)

I used a whisk, yes.

I make all of the sauces to order, so to speak. Yes to the demi.
Nothing in the freezer right now.



KT

Uhm Trek,, were'nt you on a diet ?? Just asking cause if you're losing weight eating like that, sign me up!!!

All this talk of food encouraged me to make a nice dinner for me and the wife earlier. Country fried steak with home-made cathead biscuits and sawmill gravy. No, it's no porterhouse, but mmmmmm mmmmm good just the same!

Nothing wrong w Chicken Fried Steak. I remember many years ago working at the SF airport Marriott, banquet Dept. Willie Nelson and all his rodies were in town, all they wanted for room service was CFS. Do ya think they had the munchies?

Yup - Wagyu, Hanger/Flatiron.

Grass fed, dry aged.

That looks good - except why did you go and ruin it with the sauce (looks like a dog threw up on a plate of good food)
- and what's up with that tomato rose ? And TARRAGON !!!???
Not very manly at all.
And you use a knife and fork ?!.

I don't have a dog...


:D


KT

damn. i am not much of a sauce guy. i typically dont like really rich foods. so none of the variations of sauces for me. no eggs benedict either. you culinary guys call this one of the mother sauces? dunno.

GREAT JOB TREK!

Hijack ,,,,,,
This afternoon I'll be cooking salmon steaks. Caught wild.
I bought a great big ole center section of a salmon, gonna cut it up and grill.
We used to have salmon steaks when I was a kid and I loved em but for the longest time all I've been able to find is salmon fillets, no steaks. My wife has never had one. Something about the center cut with bone in and the skin still on adds more flavor.
A little garlic butter, while pepper and salt, and a little lemon afterwards. Is it dinner time yet?

Consider grilling them on a cedar plank. FANTASTIC.

Double hijack - Some surf to go with the turf - but no stinkin tomato frou frou and fancy sauce.

http://forums.pelicanparts.com/uploa...1212338098.jpg

Yes, pictures. We need pictures!

KT