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.