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Favourite steak cuts - Page 3

post #31 of 54
Quote:
Ray's seems to have quite the following.

Yeah, it's a little ridiculous, really. It doesn't have the mahogany ambiance for business (which I don't need, anyway), but the steak is as good as any in DC--and it's relatively cheap.

In one of these threads someone mentioned the marrow... my gf's filet at Ray's the Classics was accompanied by a marrow-stuffed mushroom. Good thing marrow grosses her out

Edit: I, too, had a steak last night. A somewhat diminutive ribeye from whole foods, cooked in a cast-iron skillet. Thanks to Mr Checks for reminding me of the Good Eats method!
post #32 of 54
Quote:
Originally Posted by Violinist
What's the advantage of a bone? I had a Kansas cut a while ago, a bone in sirloin which was very good. One hell of a list you have there drizzt, I have only been to Morton's and Luger's. It seems as if I'm very inexperienced.

The bone allows the steak to cook longer without burning up (same for fat). You get a good initial sear, then move it to a cooler part of the grill to cook in all of that beef goodness. The bone also adds a touch of flavor.
post #33 of 54
The Old 96er.
post #34 of 54
IME the bone adds a bit more juice and a little more flavor than boneless cuts. Bone-in KC strips are wonderful.
post #35 of 54
Quote:
Originally Posted by Violinist
One of the best I've ever had was an 18oz bone in filet mignon. I had a very nice Porterhouse with a friend at one of the premier steakhouses in Montreal.

Gibbys? Moishes? That's the only two that I know of. I've never been to a steakhouse though. I think that's the influence of my mother who isn't a fan of these places. In this price-range, we prefer to go to a fine french or italian restaurant. I'd like to give a steakhouse a try though! If you have a place to suggest, do so. I'll talk a friend into going in a steakhouse in Montréal this Friday. The price will most likely make him refuse though (we're students).
post #36 of 54
Ribeye, the beef of the true conneseur, though I generally buy them boneless because I am a lazy eater. Interesting as I never considered the bone as adding a taste advantage. I'll have to do a comparison next weekend.

I've also never understood the difference between a T-bone and a porterhouse. Just thought they were the same. Can someone explain the difference?
post #37 of 54
Thread Starter 
Quote:
Originally Posted by Histrion
Gibbys? Moishes? That's the only two that I know of. I've never been to a steakhouse though. I think that's the influence of my mother who isn't a fan of these places. In this price-range, we prefer to go to a fine french or italian restaurant. I'd like to give a steakhouse a try though! If you have a place to suggest, do so. I'll talk a friend into going in a steakhouse in Montréal this Friday. The price will most likely make him refuse though (we're students).

La Queue de Cheval... if price is an issue, I wouldn't go here.
post #38 of 54
Quote:
Originally Posted by montecristo#4

I've also never understood the difference between a T-bone and a porterhouse. Just thought they were the same. Can someone explain the difference?

They are generally the same steak, except the porterhouse is cut from the rear of the cow's tenderloin, resulting in a larger section of the tenderloin on the steak. porterhouses are often cut thicker than t-bones, as well.
post #39 of 54
Quote:
Originally Posted by Violinist
La Queue de Cheval... if price is an issue, I wouldn't go here.

Ouch. Yeah, I know how the price are looking like there and that's not something he'd be prepared to pay. And I'd perhaps back off too. If you have suggestions of place in Montréal, that'd be welcome. Feel free to PM if you feel that's too OT.
post #40 of 54
Well, all this steak talk had me go out to my butcher, get a couple of ribeyes (2 with bone, 1 without) and have them for dinner tonight. I have a good guy who dry ages all his stuff and the quality and taste is always top notch. Anyway, I hardwood charcoal grill them (don't like gas grills or briquets) with sea salt and pepper. I use my little "Aussie" grill when I am not grilling to much stuff. It does a wonderful job and they have them at Home Depot for like $40. Side dishes are tomatoes from the garden, vidalia onions and some corn on the cob. A little "Altos de la Hoya 2004 Monastrell Jumilla" from Spain to wash it all down. The Altos is a wonderful wine and at $10.00 or so it is great for daily drinking but quality enough for more formal meals.




post #41 of 54
Quote:
Originally Posted by edmorel


I'm inspired! Steaks are on the menu for tomorrow.
post #42 of 54
Quote:
Originally Posted by mrpologuy
I can have any cut of steak on my plate and be happy. I like to eat animals. I am a member of PETA-People For The Eating of Tasty Animals!!!
*loves it*
post #43 of 54
anyone know of a place for good steak marinades? I've tried a couple off the net with no real good results.
post #44 of 54
Quote:
Originally Posted by BigSur
anyone know of a place for good steak marinades? I've tried a couple off the net with no real good results.
i like dry rubs. this stuff is like crack (they even sell it plain zip lock bags): http://www.pigstands.com/store/phpCart_show.php?pid=6 i buy the five pound bag and use it on beef, pork, chicken and fish.
post #45 of 54
Quote:
Originally Posted by Stax
i like dry rubs. this stuff is like crack (they even sell it plain zip lock bags): http://www.pigstands.com/store/phpCart_show.php?pid=6

i buy the five pound bag and use it on beef, pork, chicken and fish.

Text from the site:

"We use this rub on our beef, pork, and chicken. Use it wet or dry, this rub is great for all type of meats. With 5 Pounds in your panty you'll be ready for a Bar-B-Q at the drop of a hat."

Sweet, I have been looking for 5 pounds of wet rub to keep in my panty. Shouldn't I be ready for a BBQ at the drop of my pants though, not at the drop of a hat?

K
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