Best Steak Ever!

[dtw]

Alton Brown, getting men laid since...

Actually, with a meal like that, who would be able to think about sex afterward?

[DARISC]

Originally Posted by dtw

Alton Brown, getting men laid since...

Actually, with a meal like that, who would be able to think about sex afterward?

You think? When you're having sex?

I......don't think I'll try that.

[porsche4life]

I assume the steak was followed with a BJ..... Its like required...

[DARISC]

Originally Posted by porsche4life

I assume the steak was followed with a BJ..... Its like required...

Steak followed by tube steak?
I think that that would be...
Not gonna think about that either.
Sounds too good to think about.

[304065]

Originally Posted by 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...

Hell Tim, the "butcher's steak" costs about eleven bucks a pound here. But we get good ones, sometimes they have a big nerve running down the center, sometimes they don't.

I went to Florida and tried to buy this, the Meat Manager looked at me as though I was speaking Swahili. Moving one cut over on the diaphragm to "skirt steak" didn't help either. In desparation I began pointing at my own ribs and trying to relate bovine anatomy to human in an effort to get the point across. Finally we decided that what I really needed was "flap meat" or the kind of thing one would make "fajitas" from. The Meat Manager said that not only did he not carry "flap meat," he did not have any idea where I could find it, nor was he personally acquainted with anyone who could or would. We left it at that.

Bourdain has a recipe for "Onglet Gascon" which includes bone marrow which I am going to try this winter.

But even at eleven bucks a pound I do actually prefer onglet to the bigger cuts on a day-to-day basis. Going into Lobel's to buy a whole standing rib roast, well a seven pounder is currently priced at $203.98. Want that in Wagyu, $629.98! I think I would rather consume a set of pistons and cylinders.

Happy Cooking- we need to start a winter gourmet food thread I think. . . .

[Wintermute]

Ribeyes have to much fat for me, waste of meat-space. Nothing beats a dry aged, or Kobe, Fillet Mignon prepared in the same "Sear-Broil" method. Cast Iron skillets are the best!

[Shaun @ Tru6]

Originally Posted by 304065

Happy Cooking- we need to start a winter gourmet food thread I think. . . .

I'll be doing another cassoulet as early as next week.

[Tobra]

Originally Posted by Wintermute

Ribeyes have to much fat for me, waste of meat-space. Nothing beats a dry aged, or Kobe, Fillet Mignon prepared in the same "Sear-Broil" method. Cast Iron skillets are the best!

this

I can't imagine putting any sort of sauce on a really good steak.

I have in the past, but an excellent steak, prepared well does not need anything, maybe a baked potato next to it.

[Shaun @ Tru6]

oh good lord, if there's any steak that needs sauce, it's the lump of sawdust commonly known as filet mignon.

[TimT]

if there's any steak that needs sauce, it's the lump of sawdust commonly known as filet mignon.

Werd.... Filet Mignon is blech..

@John, I have a freezer full of Lobels Hangers, and some odds and end Wagyu cuts, heritage pork etc....

[ben parrish]

Originally Posted by Shaun 84 Targa

oh good lord, if there's any steak that needs sauce, it's the lump of sawdust commonly known as filet mignon.

Agreed....good for Chateaubriand or Beef Wellington but not that great for a steak.
Check out Teres Major for a great tasting, low cost filet alternative.

[ben parrish]

"But even at eleven bucks a pound I do actually prefer onglet to the bigger cuts on a day-to-day basis. Going into Lobel's to buy a whole standing rib roast, well a seven pounder is currently priced at $203.98. Want that in Wagyu, $629.98! I think I would rather consume a set of pistons and cylinders."

Sounds like your butcher is giving you very fair prices. I sell steak daily and know the market pretty well.
True Wagu is going for $85.00# wholesale..Domestic Kobe, around $30.00....VERY hard to tell the difference when eating.
Hanger steak is around $9.50 for an excellent quality, upper two thirds choice cut.

[imcarthur]

Originally Posted by Shaun 84 Targa

oh good lord, if there's any steak that needs sauce, it's the lump of sawdust commonly known as filet mignon.

A bit harsh, methinks. A nice glob of filet now again is a treat - as long as you have a side boat with a good wine reduction or a peppercorn sauce etc. Never bacon wrapped however . . .

Ian

[Shaun @ Tru6]

Originally Posted by imcarthur

A bit harsh, methinks. A nice glob of filet now again is a treat - as long as you have a side boat with a good wine reduction or a peppercorn sauce etc. Never bacon wrapped however . . .

Ian

yes, a bit harsh, but you have to admit, filet is only a sauce conduit.

[targa911S]

I make stroganoff with filet. plenty of sauce there.

[TimT]

I make stroganoff with filet. plenty of sauce there.

That is my Ski week sleeping pill. Me and my good friend who I have know since I was 7!! Have houses about 3 miles apart in rural Vermont. Every year we spend a week if not two skiing..

Stroganoff is the meal that we have when we need a "sleeping pill" LOL and we use Filet..

[targa911S]

The carbohydrate coma.

[vash]

stroganoff? wow! i use skirt steak.

for a filet..bleech. but if i have to, i do a pepper crust with a brandy creme sauce. hides the livery-ness.

[Tobra]

I don't think I have eaten filet mignon in 20 years, probably more, I was thinking the dry age thing.

[javadog]

Filets are fine, if you don't cook them much past rare and serve them Oscar style. Otherwise, I'll have a ribeye, thanks.

JR