Nope.

 

Well, that's why I tend to order medium-rare usually...if it's too rare, at least they have a chance to cook it a bit more. But, if you ask for medium-well, that's it! You just may be eating some beef jerky if the place overcooks...

 

Most great Steakhouses will tend to "undercook" the meat (in my experience). This is why I will order it medium. Otherwise in any other place, the go to is medium-rare.

 

And even if it is "undercooked" you always have the opportunity to ask for just a few more seconds on the grill to make it a bit less bloody...

 

MMMMMMMMMMM a steak thread.

I usually order Sirloin (ie new york sirloin) cooked medium-rare.


Toronto ppl (ie dom, fdl, etc,.....Astro),.........where are good steak places in TO, and the surrounding area???

 

FYI---Alton B is replaying tenderlion 1 and 2 tonight at 9 and 930 central on food channel.

These are great on cooking beef tenderloin

 

suite
and another steak one during the marathon on saturday

http://www.foodnetwork.com/food/show_ea

 

Where do you see skirt steak offered other than in fajitas? It comes from the cow's diaphragm, so it's pretty tough & stringy. I wouldn't eat it without a tortilla & lots of guac.

 

Wow, 7 pages.... RIP Health and Fitness subforum, it's been a good run...

 

:ghey:


Steak is at the heart of every man, healthy or not

 

new york strip, 2 inches thick, grilled over charcoal to medium, with some sauteed onions on the side. mmmmmmmmmmmmmmmmm.

 

Oh come on...

 

Nice fix.

 

Hi ....your wrong......!!

A Porterhouse is a mix between A filet and NY Strip (also known as Strip Loin ) as is the T-Bone ... A T-bone and Porterhouse are both from the same peice of meat only different ends the porter house comes from the "Butt" end which has a larger piece of Filet while the T-bone is from the Tip side that has less filet.

As for the Rib eye it is well cut off the ribs the cut it comes from is called a rib roast or standing rib roast if it is bone in. Ribeye is the same cut that prime rib is derived from when cooked in roast form.

In the past Ribeye has always been my favorite but I must say lately that Porterhouse has been my Steak of choice Just about every other weekend I have been purchasing a whole half cut at about 2" steaks .... MMMMMM


All that being said I think as it stands now porterhouse is my favorite steak right now and I save my rib roast to smoke a nice prime rib..


OO and to anyone who cooks any beef above medium EAT SOMETHING ELSE you are wasting good cow
.....

 

I hate to quote myself, but I am also only partially correct in this post.

The porterhouse does come form a different end of the cow. I was correct that a porterhouse is thicker, but the filet is also larger as well.

Alton Brown cleared this up last night.

He made me very hungry last night.

 

I like Alton Brown. He brings a different perspective to cuisine and doesn't try to glamourize it at all.

 

Its also in the arteries.....

But, yes, I love streak and it's the reason I can't be a vegatarian...

 

Skirt steak is definitely not tough. BBQ some marinated skirt steak sometime, it is so good. I think its one of the more tender cuts of meat.

 

It's one of the toughest cuts of meat, which is why you have to marinate/pound the crap out of it before you cook it

 

I can give up steak/beef (gave it up for about 3.5 years after reading about Mad Cow )...but, I can't give up fish.

 

But damn is it good after its all said and done

 

Flavorful

 

Cost/Benefit ratio means I get Sirloin in resteraunts. Ribeye if I fell like Ive deserved it or Dad's paying . Medium rare ALWAYS.

You steak freaks really need to mosey on down to Argentina. I had almost nothing but steak and wine 3 meals a day. You cant order the meat cooked differently (its always medium rare) and there no such thing as steak sauce.

You cant beat a steak and glass of Malbec.

 

The only reasonable substitute Ive found for eating abroad:

Our next pilgramage to Orlando is in a couple months

 

some friends took me out to RUTHS CHRIS for my birthday a few weeks ago...damn the ribeye was awesome...so i vote ribeye...when i have steak at home i usually pick up a ribeye and just season it with pepper and garlic salt...simple but awesome taste

 

Similar Threads is always good on here. One below is Steak and BJ Day on March 14th

 

get out of this thread FISH LOVER!

 

Hey now, I've contributed...I didn't say I hate steak. I enjoy it. Just like fish more...


Kinda like the difference between a Porsche 911 compared to an Aston Martin, you know? I like the German, but like the Brit car just that much more?

 

Yup, Porterhouse then Ribeye, both done Pittsburgh R-MR.

 

I dont want to see the word "fish" anywhere in a streak thread,..............so stop talking about it Yum. Robots are acceptable in this thread if they relate to steak somehow.



mmmmmmmm steak

 

Damn guys I missed this thread. I just had a feast at Sparks Steakhouse last night.

I eat meat medium rare, a little more on the rare side. I've never cooked steak, but usually have it when I go out to a place that has good meat.

Chain steakhouses suck. Ruth's Chris is garbage. I've noticed this with steakhouses that have expanded over the years. Morton's has questionable cuts, and Smith & Wollensky has tanked since they expanded. Come to NY, we have a good percentage of the nation's top steakhouses.

Anyone been to Del Frisco's. First time I was there, I was not totally pleased, I'm curious how it is in other cities.
I can't seems to find meat that is beter tasting than Peter Luger's anywhere. I'm not a huge fan of the restaurant, and 4 year old could memorize the menu, but he meat is unique.

Maybe Peter Luger's uses CDN AAA...............

I like blood too, it's like a freshly slaughtered animal.

I've noticed skirt steak has become popular in the past few years. If it's marinated properly, it can be extremely tender and tasty. It's become a very popular dish at South American restaurants. Its demand and price have increased alot recently. I'm a regular at a Columbian and a Peruvian restaurant. Always order the skirt steak at the places. It's a good change of pace.

 

Well, Tantrum is a Decepticon that transforms into a moo-cow...

 

Agreed. Had the Smith and Wollensky's here a few months ago and it was completely underwhelming. My favorites right now are probably Grill 23 in Boston and Keen's in NYC.

 

And I do support the moocow talk.


Proof:
<----- Robot cow avatar.

 

If you kill him,...........can he be cut up and eaten?

 

sorry to hear about smith & wolinski

was there on expense account a long time ago, thick porterhouse i cut w a fork. best steak ever and by far

bought plenty of prime angus and does not come close

nyc does have a bunch of legendary steakhouses

dark and primal, sawdust on the floor no menus no prices

just meat and 8 lb lobsters!

 

I like Ruths' Chris. The one in Nashville is pretty good, but the Louisville one is the best I have ever had.

They have gone down hill some, since Ruth died though. I do enjoy their lettuce wedge, ribeye, and shoestrings.......

We eat RC's every third Friday of each month........what can I say, the parents love it and treat....who am I to eat Taco Bell




What are people's opinion of the Palm? I think their lunch deal is decent. salad, NY Strip, and 1/2 and 1/2 for 15.95 with drink......

I hate Morton's!!!!!!!!

 

So um...will I be kinda e-slapped for admitting I quite enjoy The Keg every so often...?

 

I hope not, because I do as well. I think its a toss up depending on which one you go to, as to whether its going to be good or not. I have been pretty disappointed and very satisfied at different ones.

 

:ibyoudiefrommercurypoisoning: