The perfect steak: how?

....and cut completely different. They have a cut called, "Cupim", which is actually the hump from the steer. MUCH more tender than Filet Mignon.

DL

 

You boys gotta get your own cattle. We have cattle that are grass(range) fed only and it makes a very noticeable difference in quality of meat.

Agree with Darth that Dr. Tax's party sounds like a winner.

Only thing I would add is a couple hundred pound hog on a spit.

now, about those cigars.............

 

One better is home raised Cattle - Grain Feed - not grass - no steriods... Grain fed will give the meat a little better flavor - and also the Cattle will mature a little quicker - which means younger cattle - tender meat... Of course this is from someone that grew up on a farm in Ohio - the grass isn't as good here Let the meat age 3 weeks on the hook, nice big cuts... You can just slap them on the grill - without anything and cut them with a fork

 

Sounds tasty. mmmmmmmmm

I'm a former farm boy too. Still got the farm, but don't do the work.

 

Well, normally by the time you get to the paper plate part you don't want your guests to have anything sharp in their hands or something that can break. But eating tenderloin right off the grill, it doesn't get much better.

Dr "Meat Eater" Tax

 

Anyone ever tried using Kobe beef for grilling? It's extraordinarily expensive and probably very hard to get (I have only had it one time at a Japanese restaurant & haven't shopped for it myself), but I doubt there is much out there that can touch it for tenderness and flavor.

 

Prob need one more round of drinks for that one, but I KNOW things are different in Texas.

 

Agreed with some comments above -- the key is high-quality (Prime) aged beef, and a grill that's as hot as physcially possible. I use an outdoor grill piled high with as much charcoal as I can fit inside.

Anything but salt, butter, or pepper and you're covering up the flavor of the meat. Not necessarily bad, but not steak in its purest form...(though I must admit that I LOVE Peter Lugar's steak sauce, and use a bit from time to time).

Aged Prime + salt/pepper + sun-surface-hot grill = heaven.

nlh

 

A light coating of olive oil helps, especially if the oil has had some time to mix with a little bit of rosemary.

But two main things: Keep it rare, and let it sit for a bit after you've taken it off the grill.

Anyone seen the 'thumb to pinkie' scale of meat preparation? With only your right hand, touch the tip of your thumb with your index finger, so you're giving the "OK" signal. Now, with your other hand, feel the flesh at the very base of your "OK" signal's thumb, that there should be the consistency of 'rare' cooked meat. Good to know so you don't have to cut the steak to see how cooked it is. If you want it more done, connect your thumb to progressive fingers along your hand, right up to your pinkie, giving the flesh at the base of your thumb the consistency of a 'well done' steak It may be a gimmick, but it was funny when I saw it done.

 

DL,

Fogo de Chao... i could live there 24/7 in Brazil. And the wait staff and service... the best bar none!

 

I just ate a Pappas bros Steakhouse here in Dallas the other night. They offered Kobe beef at $15 per ounce at 6 once minimum. $90 for a 6oz steak, ouch. The rest of the food was incredible though. Absolutely outstanding service. Highly recommended.

 

Like mine a warm reddish (medium) in the middle and slightly burt outside. Am eating this right now. It will be followed by specially imported bean espresso and a great cigar.

Tonight is a great night to be alive

 

Steven, looks delicious.

I'm getting ready to fire up a cigar right now myself. No espresso for me right now, I'm gonna polish off a bottle of Don Miguel Gascon Malbec(cheap, but I like the taste with a good cigar).

Cheers!

 

Smoke 'em if you got 'em

Photo of what is being enjoyed right now... aged since mid 2001

 

Hey! What about new friends?
When's the next party?

I know, we can put you in charge of the grill at the Monterey Fchat picnic/BBQ.

Erich

 

Do you have my shipping address or should I forward it to you again, and again and again?

DL

 

PM sent

 

You sir, are a scholar and a gentleman.

That is pretty much exactly how I celebrated not getting married about a year ago. Except we tore through a 1961 Ducru Beaucaillou, 1982 Haut Brion and followed those up with a bottle of Balvenie 21 Portwood.

And we skipped the hot tub.

-ag

 

Next time you go back, ask for a tour of the cellar. It is absolutely amazing if the head sommelier is available(who's name is slipping my mind at the moment).

Damnit. Now I am hungry.

-ag

 

Can we forward this thread to the folks at PETA? I bet they'd love to see it. HAHAHA

 

Pappas gets my vote as one of the best steakhouses ever. Very, very, pricey, but if you are looking to blow it out the whazoo, this is the place.

 

They catered at a party that I was doing valet for. The chef there offered me a plate of thier filet mignon and cajun shrimp rice. Best ever!!!

 

You cigar guys are bad PM'ing me so much... so... Tonight's enjoyment (note shape of clipped "capped" end and additional cigar band).

 

Looks like an edicion limitada piramide. Nice cigar if you get a consistent bunch. I prefer the robustos and lanceros in cohibas.

I'm currently smoking a montecristo serie A. Sorry, no pics. I'll post a couple tomorrow in a new thread.

 

What a great thread!

Couldn't have said it better myself.

Here's what I do, and I haven't shared this secret with anyone but close friends, ever.:

All of this must be done with a glass of Zin in at least one hand.

1) Quality/Prime New York or Fillet cut. I don't bother with anything else anymore, personal taste.

2) Newman's Own Olive Oil and Vineagar Dressing. No fooling. Lightly marinate only 1min before you put stake on. No more.

3) Pour first coat of Newman's ON the stake just as you toss it on the (surface of sun) hot grill. The fireball alone will be majestic. Yes, it can scorch the meat, if you are an amature!

4) The real secret. Turn the meat 2 or 3 times at most, and each time you do, dunk the hot side in the marinade again. This makes the magic crispness.

5) Extra (fresh ground only) black pepper, and "one for me, one for the stake" use of the Zin are optional.

6) For the topper, I've done this BACKPACKING, and we availed ourselves of the lake instead of a hot tub, though either is essential to a really good meal.