I know, I know, its not political at all, but I would like to think that you guys enjoy just a little OT stuff now and then.

Can't vote. I don't eat pork or red meat.

Sorry.

-P

It's nice to think of something other than the destruction of our country and freedoms. Thanks, Bistro....I'm hungry now!

thats probably a good health option, but do you have any other reason for it??

not salt before grilling....

just a dash of kosher salt and some fresh ground pepper after cooking.....

NO other crap on it...just G*d's natural flavor....

As for people who don't eat red meat, I respect your choice...

But answer this question for me:

If fish is so good for you and meat is bad, why did G*d make cows so much easier to catch??????

well, I am totally with you on the basic salt and pepper. What is you favorite cut? Mine is a tossup between the filet mignon and the PRIME sirloin steak. yummm yummm.

medium rare. Normally, nothin fancy, salt, pepper, garlic. Usually a ribeye as I find it's the best taste for the price. Nowadays I usually go Japanese and have my steak with Curry sauce.

for got to addd.....MEDIUM RARE...light red with juice...

It's a toss up between the a New York Strip and the filet (tenderlion) ....

When I can't decide, I go with the Porterhouse (1st 3-4" of of the T-Bone)....

one side is a Fillet and the other is a New York Strip....so I get both...


Take a New York Strip, grill in a cast iron ribbed skillet, then deglaze the pan with cognac and a dab of butter and a squeeze of lemon wedge.....mmmmmmm

Mostly health, but I never really cared for it anyways. So, it wasn't a difficult decision to give it up.

It drives my mother-in-law nuts, though.

-P

I'm a huge fan of the NY cut. I like to do a dry rub of rock salt, thyme, rubbed sage and black pepper. Blackened, served cool. Yummy.

Otherwise throw it on the grill for a couple minutes each side. No seasoning required.

you know, as many steaks as i have eaten, I have never tried the porterhouse. they are as big as a house I know that!

hey jlee, if you want to go really cheap, but really good get the chuck eye steak.

But I like my republican party well done. And man do I hope they are done as a party... come on Busby in California.

Come to think of it, steak would be really good for dinner tonight....

Where's the "still mooing" option in the poll?

Not to many people like the tongue. I give you credit for admitting it.

me, I dont like it because of the texture of it. I like it to be a little firm anyway.

medium rare please. and I use season salt (Johnny's is the brand we've been using but Lowry's makes a good one too), garlic powder (but only on one side please) and fresh black pepper.

I also like rib eyes but typically I buy whatever is on sale. my store typically has sirloins and rib eyes on sale. once in a great while they'll have a New York strip steak. big steak eaters in this house!

and thanks for all your OT posts bistro. it is nice to talk about other stuff too.

porterhouse is hubby's favorite! unfortunately it is waaaaaaaaaay spendy and we hardly ever have it any more.

porterhouse is hubby's favorite! unfortunately it is waaaaaaaaaay spendy and we hardly ever have it any more.

Vegetarian...

I like my steaks so rare, that they're still alive and mooing in the field....

OHH they dont cost that much do they??? how much, about 6.99/lb??

knock the horns off and wipe its ars put it on the plate RARE to medrare


moo moo

woops, not sure how my one message got posted twice. so sowwy!

more than I can usually afford. $15/lb? and the really expensive ones are like $19/lb. uh huh......

$6.99 would be a sirloin on sale.

medium rare is good, i like a little pink in my steaks. it all depends on who the cook is- i've had good steaks done just about every way. although i prefer medium rare, some of my friends are better at a darker steak than others.

I shoulda mentioned the more expensive ones are something like "prime cut" but don't ask me what that means. hubby would know. I don't pay attention since ALL those prime cut ones are more than I care to spend.

okay, now I am hungry for steak! mmmmmmm.....

I can get PRIME filet (tenderloin) for 17.99/lb at my local brookshires. I never thought that a Porterhouse would be more than a filet. humm, maybe thats why ive never had one

PRIME is a select grade of beef that comes from carefully treated cows. only about three percent of beef is prime hence its high cost. they have a beautiful grain and usually have a deeper richer color. the also tend to have a better flavor than the "select" variety.

check this site out: look whos at the bottom! Gross!

http://www.askthemeatman.com/usda_beef_quality_grades.htm

Few things are as tasty as a tender prime rib or the sweet fat from a loin cut.

Mmmmm. Steaaaaaaak

wow, the things one learns on the Ed Schultz board

and I never knew there were that many cuts of meat! yowsa....

you know what tho? we did try one of those prime cuts once and I didn't like it. it was a porterhouse and was very fat! hubby thinks he may have not cooked it enough. dunno, I just know that I didn't like it. so all the more reason to avoid those expensive cuts. heh.

Boneless Sirloin,Porterhouse or NY Strip.....nothing added over a hickory,Mesquite and apple wood fire....add a side salad of fresh herbs and greens with a dash of crumbled bleu cheese and some steamed asparagus with a little cheddar cheese sauce and add a glass of well aged merlot and I'm good.


mutt


BTW....all the meat is well aged(3-4 weeks before cutting) Iowa corn fed prime.....not choice or deluxe.

Rib eye, prime, rare, with foie gras spread on it.

BURN IT!!!!!
I'll season it on the plate by smearing it around in the melted butter from the baked potato.

Still on a living cow. Grazing on an organic farm somewhere.

Medium well, preferrably with one of the following:

1. Montreal seasoning

2. Terry's Secret Sauce: A-1 and maple syrup
***Terry is my best friend***

3. Dinosuar BBQ Sauce (local treat)

4. Teriyaki marinade

5. My Sweet Sauce: Bullseye BBQ Sauce and honey

Firm but juicy for me, please.

I have done the Montreal (Grill Mates) many many times. I got kind of tired of that flavor and went back to the basics. Montreal is my favorite of all the marinades, although I really didnt use it as a marinade. Instead of 15 minutes of soaking it would be more like 5. Well I didnt have steak tonight, instead it was rotisserie (sp?) chicken from the local market. still good with some garlic bread and Tabasco's Habenero Sauce!

On the subject of barbeque sauces, there's one called "Night of the Living Barbeque Sauce" that not only has the best name ever, it's also the best barbeque sauce ever.

Unfortunately, it's kind of hard to find. I've only seen it in specialty gourmet shops. Never spotted a bottle in a supermarket, though I check for it ever time I think of it.

Would you trust this face to your BBQ sauce? If so, try Chaka's MMM Sauce!

Seriously, it's pretty good.

great! I dont like BBQ on my steak but I am a HUGE fan of BBQ sauces. please anyone give more input, I look forward to trying them out. The best BBQ sauce I have ever had comes from my kitchen, and while I do know a thing or two about cooking Im sure there is a better sauce out there.

The best BBQ sauce I've ever had is made by my ex-partner's mom. Who, coincidently, is the nicest republican I've ever met.

Chaka's is a great chicken marinade more than anything though. That said, it's not bad on steak by any means.

On that note, I have to tend to the lamb chops in the oven!

Porterhouse, RARE, RARE, RARE. Did I mention that I like it RARE!!!!!!!!!!!!!!!!

Through the heart.
----------------------

Actually... aged, marinated, charcoal grilled 'med-well'... a pound or more.

carmelized onion, garlic, red bell pepper, mushrooms, horseradish, dijon, and WR - sauted and smothering... I mean smothering, so you can't see the steak... and nothing else... no tater... no salad... no bread... just a half glass of Merlot.

Heaven for an hour.
------------------------
Properly prepared tongue and heart are quite good... but no other organs, please...
--------------------
Tried 'Bull Fries' in Nebraska, once... surprisingly good!

at a very high end resturant here in town called "Columbia Cafe" (columbiacafe.com) I eat at about once a year (because of its high prices) my wife absolutely loves the "new zealand rack of lamb" any ideas on how to cook this at home? I can almost do their filet, I cant touch their sauce, but thats ok , anyway, any experience with that?

please, if you would describe the taste of the tounge and heart. I am totally grossed out by the idea of eating it, but I will try anything.

The BEST Steak House ever, Gibson's in Chicago. If you like Prime Rib go to Lawry's in Chicago.

the only place I have ever had prime rib is Outback served with Jus

It was good though, but I know it could be better.

I'll counter .....The Copper Oak-Hochunk Casino....Wisconsin Dells

take the platinum card...you'll need it...but worth every penny


Seond choice....The Edge Water.....Madison,Wis.....again take the platinum card you will need it....unbelievable service and the food.....oh my.

mutt

Do yourself a favor and go to Chicago and Lawry's, it is the BEST prime rib you will ever have. Outback is a chain, kinda like Mickey D's.