Best Steak Ever!

[Shaun @ Tru6]

Friday night date, cook dinner at her house. Prepped much of the day, menu included:

seared lamb chops with raspberry demi glace, mixed greens with pear drizzled with a honey-balsamic reduction for appetizer

dinner was patatos (sliced thin, fanned, cooked in a bath of cream, garlic and nutmeg, finished with gruyer, broccoli and tarragon carrots.

made a bordelaise as well (Veramonte cab proved a good choice) for the steaks, but completely unnecessary.

Ribeyes are nice, but taste so much better with a bone, especially when you can't grill them. Went to Whole Foods, they had some amazing standing rib roasts in the case. Asked them to cut 2 off, a mistake, as each was over 2 inches thick and weighed 2 pounds. I only brought one up. Cast iron skillet, all window open, a little peanut oil, broiler on high. With the pan coming up to the smoke point, threw the steak in, 3 minutes on that side, flipped it. Broiler, 2 minutes, flip, broiler, 1 minute. Perfectly, perfectly rare.

It was sublime, easily the best steak I've had in my entire life. But the best part of the date was her cutting off the bone and starting in on it. A good night.

Instead of a ribeye, have your butcher cut up a standing rib roast for you.

[masraum]

Originally Posted by Shaun 84 Targa

the best part of the date was her cutting off the bone and starting in on it

So that's what kids are calling it these days.

Sounds yummy.

[tabs]

She cut your BONE OFF? That musta hurt?

[Zeke]

Standing rib roast = prime rib. So, you had a prime rib steak. People have been known to do that before.

[Shaun @ Tru6]

6 of one, 1/2 dozen of another Milt. As this wikipedia entry notes, much of the fat is cut off when going for ribeyes. This steak had it all, bone, fat, marbling, extremely tender.

Standing rib roast - Wikipedia, the free encyclopedia

A standing rib roast is a cut of beef from the rib section, which is one of the eight primal cuts of beef. The entire rib section comprises ribs six through twelve of the animal; a standing rib roast can comprise anywhere from two to seven ribs. It is given the name "standing" because it is most often roasted in a standing position, that is, with the ribs stacked vertically and the vertebral processes on the bottom. An alternative is to cook with the rib bones on the bottom and the vertebral processes removed for easier carving. A standing rib roast, if sliced when uncooked, would yield a number of rib steaks. Rib eye steaks result from removing the bones and most of the fat and lesser muscles (tail).

A colloquial and popular term for this cut is "prime rib". Historically, this name stands out regardless of the grade. In addition, the USDA acknowledges this historical note by not requiring the cut "to be derived from USDA prime grade beef".[1]

A slice of standing rib roast will include portions of the so-called "eye" of the rib as well as the outer, fat-marbled muscle (spinalis dorsali) known as the "lip" or "cap".

The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and slow-roast with dry heat. In the United States, it is common for barbecue purists to apply smoke to the uncooked rib roast at low heat for 2–3 hours before dry roasting.

In the United Kingdom, Yorkshire pudding is frequently served as a side dish with prime rib. In many restaurants specializing in prime rib, several entire roasts (of varying degrees of doneness) will be placed on a large, heated cart, and carved at tableside.

[vash]

Originally Posted by milt

Standing rib roast = prime rib. So, you had a prime rib steak. People have been known to do that before.

i dont think so. prime rib is a standing rib roast that is "prime". if it is choice or less, then it is a standing rib roast.

[imcarthur]

You are arguing terminology. The standing rib roast is the best. A bone-in rib steak is the best. Both win this title due to the best combination of taste & tendernous (sp). imho . . .

Ian

[vash]

dang..i love beef.

personally for a steak, i like a NY Strip steak. i like it better than the bone in ribeye. only by a slight margin.

i'm having a bowl of leftover ham-bone, white bean/swiss chard stew today..i thought it was delicious till i read this steak thread. oh my!

[imcarthur]

I slow cooked some beef rib bones Friday. I put rub on at noon & put the ribs on the gas grill - with smoke box - at 3 (275 degrees indirect). Took them off at 6 & wrapped in foil & in a paper bag. Ate them at 7 . . . they did not suck.

Ian

[ben parrish]

Originally Posted by vash

i dont think so. prime rib is a standing rib roast that is "prime". if it is choice or less, then it is a standing rib roast.

That is correct but it is RARE that you will ever be served "prime" prime rib in a restaurant. If you are paying less than $50 or so for a dinner, it's not prime. Currently, prime ribeye is running about $14 per pound. Most restaurants actually use select ribeye for "prime" rib.

[vash]

i live in (near) a town that has a restaurant called "house of Prime Rib"..it is like a choir of angels singing in your mouth. it is "prime"..for sure. i chatted up the chef for tips. he said..first thing, is to buy Prime. i think he said one of his slabs is four figures . EGADS!

[BRPORSCHE]

Vash, had a stip this evening. I have to agree with you that it's my favorite cut. I am just not a ribeye or filet fan. And being in Texas I have had some great steaks.

[vash]

TOM..it's beefier tasting, and leaner. win win for me.

[Red88Carrera]

*** morton's ***

[imcarthur]

Originally Posted by vash

TOM..it's beefier tasting, and leaner. win win for me.

But - imho - it gets boring since it's just a hunk of dense meat. Sure it is juicy but it doesn't compare to the rib for the 'melt-in-your-mouth-beef fat taste'.

As for restaurants, try A5A in San Francisco. Avoid the pricey by-the-oz Wagyu & get the bone-in ribeye. Steak heaven. Charlie Palmer's in Vegas. Again, get the rib. Sublime with a great sauce too! I will have one in 4 weeks . . .

Ian

[304065]

Nice work on the gratinee, these are easier than most people think

What kinda sauce for the steak? I boil all weekend for a few ounces of glace viand that comes in handy in such situations.

[Rusty Heap]

all these posts are friggin worthless without pictures.............lame.

you guys suck and swallow.......with all these good meals you're braggin about? your pictures? where are they? heh heh grins...........

I'll do my own post on my recent Friday meal of Bacon Wrapped jumbo scallops, 8 count per pound monster prawns, and a yummy mushroom dish.

Without photos, you guys might as well be talking about Mac And Cheese in my book.......no pictures? it didn't happen.


Teaser photo...........more to come, but I'll start my own real post instead of fairy land meal dreamin'. show us some of that Rack of Lamb, just bought some recently and can't wait to grill it up.

he heh.

trust me these scallops and prawns look even better cooked up seared in a cast iron pan and finished on the grill.......

right here is a pound of bacon, pound of scallops, and pound of prawns, PLUS the peel and eats with wasabi and cocktail sauce as a appetizer. Not too shabby for only Wife and I eatin' it all up..............BURP!!! Left-overs are a Beatch.

[Shaun @ Tru6]

Originally Posted by 304065

Nice work on the gratinee, these are easier than most people think

What kinda sauce for the steak? I boil all weekend for a few ounces of glace viand that comes in handy in such situations.

John, I put 12 hours into a veal stock (call Whole Foods and they'll save you proper veal bones when they break down each morning's delivery) down to a demi glace. Reduced half a bottle of 08 Veramonte cabernet, thyme, shallot, peppercorns, bayleaf to a few ounces and then combined with the glace. The sauce was perfect, but we didn't use it much. THe steak being so big, we had our plates with potatoes and vegetables, a saucer of the sauce, and the steak was between us. We just cut of bites from it and ate it that way, spinning it this way and that to get at all the various types. That's what made it fun as well. We were close to just ripping the meat apart with our hands it was so good.

[TimT]

Bah!! Rib-Eye...

Get a nice Hanger Steak.... and be done.. save a few sheckels..

Yes it is different but damn it tastes good...

[Bobbi66]

Amen for my fiance! This is the awesome prime rib I got for Thanksgiving!!!