Steak talk - Chicagoland Sportbikes
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post #1 of 27 (permalink) Old 09-24-2004, 02:28 PM Thread Starter
 
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Steak talk

Too much time at work I guess. So who here likes steaks? Any secret cooking recipies? Here's one thing I've always wondered...if you go to a 'nice' steak place and they bring it out...but there's no steak sauce, do you ask for some? I guess if it's cooked right, you shouldn't need it though.

It's gonna be chilly soon...nothing I like better than grilling one up in the winter time. yuuuuum
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post #2 of 27 (permalink) Old 09-24-2004, 02:32 PM
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Re: Steak talk

Quote:
Originally posted by BIGGY
if you go to a 'nice' steak place and they bring it out...but there's no steak sauce, do you ask for some?
It should be illegal to pour that crap on anything but steak from Denny's.

I used to have a good friend who was a waiter for Morton's... he said I'd be surprised how many people asked for A-1. Those people deserve to be shot.

Jim Ptak
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post #3 of 27 (permalink) Old 09-24-2004, 02:41 PM
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yeah, I love steak and I grill all winter.

I've been using that Montreal seasoning on steak and chicken, the steak version is a bit more spicy than the chicken.

As far as steak sauce; to each his own. There's plenty of traditional recipes that have sauces. I love brandy cream sauce with a steak au poive.

<--------Sticky Nicky

Last edited by Sticky; 09-24-2004 at 02:50 PM.
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post #4 of 27 (permalink) Old 09-24-2004, 02:43 PM
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Worschestecherstrewr sauce.

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post #5 of 27 (permalink) Old 09-24-2004, 02:48 PM
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Quote:
Originally posted by Sticky
I've been using that Montreal season on steak and chicken, the steak version is a bit more spicy than the chicken.
+1
That stuff is pretty good. Makes for a decent maranade

the uncarved stone
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post #6 of 27 (permalink) Old 09-24-2004, 02:58 PM
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post #7 of 27 (permalink) Old 09-24-2004, 03:00 PM
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Thin Cut Skirt Steak, with the edges of the fat seared,
smothered in onions and mushrooms, maybe a little worshestershire sauce (sp?) mmmmmm

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post #8 of 27 (permalink) Old 09-24-2004, 03:11 PM
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A bottle of Cab and a crisp Caesar salad, crusty bread fresh from the oven... soft butter at the ready... sets the stage for

Mmmmmm.... a thick, juicy ribeye... exterior fat crispy/melting... the inside all red with juices flowing at the touch of my knife... "Charred Rare" for me please... just gotta make sure the grill is good 'n' hot before you start. Some fresh-cracked pepper and a light butter finish immediately before presentation is all that's needed.

Mushrooms sauteed in garlic and white wine on the side... and some broccoli steamed to that impossibly bright green where it's still got "bite"... basted in lemon butter. Or perhaps some tender asparagus...

Excuse me please... I must change.

Kim
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post #9 of 27 (permalink) Old 09-24-2004, 03:16 PM
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two words: ruth's chris. their filets rule. cooked in butter and/or pepper and served on a sizzling hot plate. adding any sauce to this cut would be a sin.

i've just recently re-entered the carnivore world after 7 years of being a vegetarian, so i'm still learing about how to properly season stuff. i'm up for any suggestions, myself!

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post #10 of 27 (permalink) Old 09-24-2004, 03:19 PM
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Quote:
Originally posted by KBOlsen
A bottle of Cab and a crisp Caesar salad, crusty bread fresh from the oven... soft butter at the ready... sets the stage for

Mmmmmm.... a thick, juicy ribeye... exterior fat crispy/melting... the inside all red with juices flowing at the touch of my knife... "Charred Rare" for me please... just gotta make sure the grill is good 'n' hot before you start. Some fresh-cracked pepper and a light butter finish immediately before presentation is all that's needed.

Mushrooms sauteed in garlic and white wine on the side... and some broccoli steamed to that impossibly bright green where it's still got "bite"... basted in lemon butter. Or perhaps some tender asparagus...

Excuse me please... I must change.
You really should have gone into marketing. I think you got some vegetarians on here to convert!
post #11 of 27 (permalink) Old 09-24-2004, 03:25 PM Thread Starter
 
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Putting stuff on steak is bad? Close but different...what about prime rib? You go to Lowrey's and hell they even have their own hella expensive sauce!
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post #12 of 27 (permalink) Old 09-24-2004, 03:30 PM
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I was kind of disappointed with Ruth's Chris last time I ate there. Thought the Chop House was much better overall. Of course, that was like 6 years ago, when I used to get wined and dined, living in the city! Morton's was very very good, as I remember.

One of these days I'll make it to Gibson's. Has anyone done Smith & Wollensky? Is it still there?

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post #13 of 27 (permalink) Old 09-24-2004, 03:31 PM
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Prime rib is good with nice fresh horseradish on the side. Good horseradish is like a religious experience.

Given a choice between the two, I'll take a steak every time.

Kim
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post #14 of 27 (permalink) Old 09-24-2004, 03:42 PM
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Quote:
Originally posted by KBOlsen
A bottle of Cab and a crisp Caesar salad, crusty bread fresh from the oven... soft butter at the ready... sets the stage for

Mmmmmm.... a thick, juicy ribeye... exterior fat crispy/melting... the inside all red with juices flowing at the touch of my knife... "Charred Rare" for me please... just gotta make sure the grill is good 'n' hot before you start. Some fresh-cracked pepper and a light butter finish immediately before presentation is all that's needed.

Mushrooms sauteed in garlic and white wine on the side... and some broccoli steamed to that impossibly bright green where it's still got "bite"... basted in lemon butter. Or perhaps some tender asparagus...

Excuse me please... I must change.
Damn! Now i'm starvin'!

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post #15 of 27 (permalink) Old 09-24-2004, 03:44 PM
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btw, my sig is from a song call "Steak Knife"

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post #16 of 27 (permalink) Old 09-24-2004, 04:11 PM
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Quote:
Originally posted by BIGGY
Putting stuff on steak is bad? Close but different...what about prime rib? You go to Lowrey's and hell they even have their own hella expensive sauce!
YES!!! IT IS BAD!!!!

A good STRIKE THAT A GREAT piece of meat should be savored in its own juice.

As far as sauce goes.........Its only the bacon juice for sauce

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post #17 of 27 (permalink) Old 09-24-2004, 04:14 PM
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I grill mine rare, and just use salt and pepper to season. Nothing fancy!
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post #18 of 27 (permalink) Old 09-24-2004, 04:19 PM
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Ummm Mortons Cajun. So good not to mention the Shrimp Alexander and the lamb chops. Dammit, I am going to have to save my money to go there again. Yeah steack should require no sauce at all, only seasoning.

Ian
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post #19 of 27 (permalink) Old 09-24-2004, 04:23 PM
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I'm not much of a connoiseur. I think I'm more of a "kindofsewer". Throw in some cooked meat followed by some kind of beer to wash it down and I'm a happy camper.

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post #20 of 27 (permalink) Old 09-26-2004, 12:49 PM
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In the winter when you can't (or are crazy to) grill, try a London Broil. Use your oven's roasting pan and broiler.
Put a little red wine vinegar and oregano on the cut of meat. It's awesome.
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post #21 of 27 (permalink) Old 09-26-2004, 12:55 PM
 
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I like to grill, but when I want a really good steak, I hop on over to the Weber Grill restaurant...talk about a foodgasm
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post #22 of 27 (permalink) Old 09-26-2004, 01:01 PM
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Just plain classic:


No sauces.
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post #23 of 27 (permalink) Old 09-26-2004, 01:13 PM
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Quote:
Originally posted by Rev
Just plain classic:


No sauces.
what are those green things on that plate??

Look, I can appreciate this. I was young too, I felt just like you. Hated authority, hated all my bosses, thought they were full of shit. Look, it's like they say, if you're not a rebel by the age of 20, you got no heart, but if you haven't turned establishment by 30, you've got no brains. Because there are no story-book romances, no fairy-tale endings. So before you run out and change the world, ask yourself, "What do you really want?"
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post #24 of 27 (permalink) Old 09-26-2004, 01:38 PM
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Quote:
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what are those green things on that plate??
Peas? Oh wait ... you mean the parsley ...
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post #25 of 27 (permalink) Old 09-26-2004, 01:50 PM
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well sensous up (since you was up) I guess I'll settle for this too


Quote:
Originally posted by KBOlsen
A bottle of Cab and a crisp Caesar salad, crusty bread fresh from the oven... soft butter at the ready... sets the stage for

Mmmmmm.... a thick, juicy ribeye... exterior fat crispy/melting... the inside all red with juices flowing at the touch of my knife... "Charred Rare" for me please... just gotta make sure the grill is good 'n' hot before you start. Some fresh-cracked pepper and a light butter finish immediately before presentation is all that's needed.

Mushrooms sauteed in garlic and white wine on the side... and some broccoli steamed to that impossibly bright green where it's still got "bite"... basted in lemon butter. Or perhaps some tender asparagus...

Excuse me please... I must change.

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post #26 of 27 (permalink) Old 09-26-2004, 02:42 PM
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For those of you that want a nice steak in the winter try this method:

I just watched the 1st season of Good Eats, He browned his steak on the stove in a cast iron pan for 30 seconds each side and then put the pan into a 500 oven for 2 min on each side. Then he let it cool a few min and then ate it! It was perfect!
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post #27 of 27 (permalink) Old 09-26-2004, 03:55 PM
 
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Magnum's!
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