Moderators: UAdevil, JMarkJohns
My favorite? Bone-in ribeye.UAdevil wrote:All things steak. My favorite cut is easily the bone-in rib-eye. Love the flavor of the marbled fat.
What steak makes your mouth water?
Current favorite rib-eyes in AZ:
Monti's in Tempe
Cup Cafe at Hotel Congress (they only have it intermittently as a special)
'lil Abner's in Marana
Any other faves in AZ?
Also, any recommendations for a killer rib-eye in or near Anaheim? Going there for business and looking for a hung o' beef. My hotel is adjacent to both a Morton's and a Ruth's Chris, which are backups, but I'd rather find a kick ass non chain.
Yup.Longhorned wrote:
My favorite? Bone-in ribeye.
ghostwhitehorse wrote:
ASUCatFan wrote:I've never had a steak as good as the ones I make on my Weber at home at a restaurant and I have a hard time justifying going out and paying top dollar for one. The sides are great, though. I like it when they have a seafood option.
So am I. So is my wife. And talking about ambiance. But those are spectacular cuts to begin with. And the food and cocktails are impeccably prepared.azcat49 wrote:I am a fan of the steaks at Durants in downtown Phoenix
I'd cook prime beef everyday…as long as someone else is buying.the real dill wrote:The main thing is making sure you get a Prime cut of meat. It's all the difference in the world.
With a prime cut of meat, you should only use salt and pepper.
I just use vegetable or peanut oil for my grates, but I also don't buy prime beef either.Maybe olive oil if you're to lazy to olive oil the grates of your grill instead.
See I don't buy this sentiment. The home cook can make an excellent steak by abiding some simple rules:If you're going to grill less than Prime, just grill a hamburger patty, dump a bunch of steak sauce on it, and call it a steak.
azgreg wrote:Don't forget the catsup.
Agree. I'm just a snob on the cut of meat when it comes to steak. I forgot to add, make sure you get your steak cut at least 1 1/2 inches thick. I get mine cut 2 inches.TheBlackLodge wrote:I'd cook prime beef everyday…as long as someone else is buying.the real dill wrote:The main thing is making sure you get a Prime cut of meat. It's all the difference in the world.
With a prime cut of meat, you should only use salt and pepper.
Agreed, simple but generous seasoning is all you need. Beef (especially grass-fed) has a lot of natural flavor. Why mask that great steak taste?
I just use vegetable or peanut oil for my grates, but I also don't buy prime beef either.Maybe olive oil if you're to lazy to olive oil the grates of your grill instead.
See I don't buy this sentiment. The home cook can make an excellent steak by abiding some simple rules:If you're going to grill less than Prime, just grill a hamburger patty, dump a bunch of steak sauce on it, and call it a steak.
1. Buy the right cut of meat
2. Dry-age it yourself (mainly for ribeyes and t-bone/porterhouse)
3. Allow the meat to come up to room temperate (30 mins for smaller cuts, up to 60 mins for thicker steaks)
4. Season liberally with salt and pepper
5. Cook using high heat to sear the outside and low, indirect heat to finish it off (I do the opposite order for leaner cuts like tenderloin)
6. Let the meat rest after cooking (5 mins for little steaks, up to 10 for bigger ones)
Besides, if we're going to get snooty about prime beef, anything you or I can get at our local butcher shop has already been picked over by top-drawer steakhouses and restaurants. We're basically getting their sloppy seconds.
this? http://www.foodnetwork.com/recipes/alto ... index.htmlLonghorned wrote:Dill, Alton Brown has an episode from about 13 years ago where he shows how to age steak in your refrigerator using a glass container with holes in it, as I recall imperfectly. It's out there somewhere if you want a new hobby without the mold.
Looks like SD86 and Greg beat me to the punch. I use the roasting pan and extra rack from my toaster oven because it takes up less room in the refrigerator than a half sheet pan. Remember to change the paper towel everyday to prevent leathery spots, and if some of the towel sticks to meat just use a little cooking spray to take it off. Three days later, a one-pound steak will have lost about one to two ounces of weight, all of which is water.the real dill wrote:I don't have the balls to dry-age my own mean. Where do you do this? Garage? What is your method? Isn't essentially hanging the meat in a dark place until it molds over?
