Food Do we seriously not have an entire thread dedicated to STEAK until now?

I approve of any non-vegan behavior.

In fact, I'll send you money so that you go to the best steakhouse in your better-than-America country, and really indulge on the meat.

I'm serious. Let me know.

 

United States Dollars.

 

I can believe that. That ribeye looks amazing.

I've never had king crab meat. Can also count the times I've had mac'n'cheese in my life on one hand. Need to hook up with you in Chicago and do a serious food safari together.

I help the disadvantaged. Your belly and round face does not get you "disadvantaged" status.

 

1: So, how do you feel about steak?
2: What cuts are your favorite?
3: How do you like it cooked?
4:What do you like to have with it?
5:Where are your favorite places to have steak?

1: greedy (mine all mine hands off)
2: thinly sliced tenderloins- anything close to the bone (venison)
3: raw- warm room temp about 72F
4: sea salt , white pepper and garlic
5: alone in my corner

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This has nearly become a St Elmo's thread, and it is largely my fault. I accept that. Having said that, I will leave my psychotic rant at the sound of the beep, then I will have said my piece.

12th anniversary today. To celebrate, dinner at--gasp!--St Elmo's. Service is 5 stars. Water is cold and clean. Excellent iced tea. The tomato juice is a pleasant surprise, light and refreshing in just the way that I have never expected tomato juice to be. The navy bean soup may be the best soup I've ever had. Dark, dense flavour; rich, salty, smoky, I can't tell if it's made with ham, bacon, or both.

The shrimp cocktail lives up to its legend. The shrimp are gorgeous, firm, sweet. The cocktail sauce is everything I have always wanted in a cocktail sauce. Each bite, each moment of exquisite pain, is a trancendent experience. Take a bite; let the horseradish overwhelm the tastebuds and roll over the soft palate up into the sinuses; close eyes, breathe through the nose, and ride the burning wave to one blissful moment in spicy nirvana; repeat until the shrimp are gone. DO NOT allow yourself to stop, no matter how the sinuses cry for mercy.

The wife had locally-sourced, organic roast chicken. Maybe the finest bird I've ever tasted. And I....

I had the steak special, which this evening happened to be the Tomahawk ribeye, pictures to be seen elsewhere in this thread. However, the photos I've seen did not hint at its true size. A roughly ten-inch rib bone, a two-inch thick slab of dry-aged beef. It is the single most daunting piece of meat I have ever encountered. Each bite ecstasy. Bite after bite after bite....the flavour never got old. To the contrary, it just kept getting better.

I kept the beast's rib bone as my trophy.

 

Almost poetic, AlterMoose. I type this response teary-eyed, asking myself, "Why? Why couldn't it be Bear Cub's taste buds that steak bitch-slapped before throwing his tongue against the wall and taking it from behind?"

It has been a sad, sad evening, filled with Taco Bell, and void of steakstacy.

 

Ah, Taco Bell...the only business I have ever heard to advertise 'carne asada steak'. Grilled meat steak. Really people. I cannot say 'grilled meat steak' without giggling.

 

I love steak, but only the juicy/fatty cuts such as Ribeye or Porterhouse.

I love the sumptuousness of a medium-rare ribeye, perfectly cooked with a little charred fat on the outside.

I have never been able to get into the more lean cuts such as NY Strip or Sirloin. Too chewy and not enough fat.

 

Got some B-E-A-utiful grassfed ribeyes to put on the fire tonight. Looking for favourite tips on seasoning/marinating. Also, about how long in advance should I take them out of the fridge to get them to room temp for proper cooking?

 

With a question about meat, I knew I could count on you!

 

Aaaaand the ribeyes were a flyaway success. Gorgeous medium/mid rare, perfect saly peppery crust. And my great epiphany for this evening is that the crispy extra-salty bits around the fatty parts are what bacon would taste like if bacon were made of beef. I wish I had taken pictures.

 

I liked the fuck out of this post.

 

Steak thread. Wohoo!

I once had it all written out, but then a blackout occurred and cynthetiq 's "Auto Save Draft" thing failed. Worthless coding.

Instead, the below pictures I took portrays everything I want from a good steak and awesome sides.