Contributing Member Regis Posted September 11, 2007 Contributing Member Report Posted September 11, 2007 Great idea,,,a "steak-out" for leatherworker.net in Ft Worth. Let's find the best steak there. I'll be ther Wed-Sat. Ya' know here in Pensacola, it's grouper or amberjack steaks!!! Soooo, I'm ready. Regis Quote God, Family, and Country (although liberals are attempting to destroy these in the USA)
Ambassador Beaverslayer Posted September 11, 2007 Ambassador Report Posted September 11, 2007 :w00t: Would be nice to be able to afford a steak. Quote Beaverslayer Custom Leather<br />Wearable Works of Art https://www.facebook...erCustomLeather
Pip Posted September 12, 2007 Report Posted September 12, 2007 Best steak I ever had, I couldn't tell you size but I only just managed to eat every agonisingly good bite. I got it in porta Rico on Gran Canaria. I have always loved T bone but this was something else, the biggest steak I (in my poor english steak upbringing) ever saw. The platter had no room for veg or chips/potatoes or sauce, and I couldn't have eaten them even if it had. Good and juicy, us Brits really do overcook our meat and rarely let it rest. For that reason I very rarely eat steak when I am out it needed no accompanyment a huge slab of bovine perfection...... mmmmmm ....... I can almost still taste it! Quote
Members Blake Posted September 12, 2007 Members Report Posted September 12, 2007 My vote will have to be for Leona General Store in Leona Texas. Its only open three evenings a week . They serve only one cut (ribeye) and you get two choices, How Big and How Done! They have their own rub and they are seared and cooked over an open grill. There is no choice on the sides but who cares? Blake Quote
Moderator Art Posted September 12, 2007 Moderator Report Posted September 12, 2007 Please Everyone, Try to be sure to recommend only the BEST steaks or steakhouses, because there are some of us who will try, before we die, to get to every one of these places. Now, if anyone knows of a place called the Five Star Restaurant, about two or so hours East of Philly that I managed to find about 1975, I would dearly like to find it again, been looking for the past 10 or 15 years but haven't come up with it. I had a Strip steak there that was just, well, undescribable. So flavorful and sooo big, when I take enough home to eat another meal and have it still taste as good, well you know why I have been looking. Art Quote For heaven's sakes pilgrim, make yourself a strop!
Members CitizenKate Posted September 14, 2007 Members Report Posted September 14, 2007 My favorite steaks are the ones I grill myself. My favorite cuts are fillets or top sirloin. I marinade them with Lawrey's meat marinade, with the water substituted with Chianti, Cabernet Savignion, Merlot (in other words, a nice full-bodied red wine) or with two or three tablespoons of balsamic vinegar added to the normal amount of water. The fire is charcoal with chunks of mesquite wood thrown on. Ahhh... just the smell of that mesquite drives the neighborhood crazy. And I use a pretty hot fire; the outside is nicely cooked, but the inside is still a little pink. A little less heat for the fillets because they are thicker. My second favorite was a fillet I had at the Texas Roadhouse. Cooked and seasoned perfectly, it practically melted in my mouth. It's usually a good sign when you push away the steak sauce. Third, the steaks my dad made; one of the best things I remember him by. But mine are better. He knew about Lawrey's, but he didn't know about Chianti or mesquite. Kate Quote
Members dsenette Posted September 14, 2007 Author Members Report Posted September 14, 2007 i know i'm a heathen but i usually don't marinade steaks when imake them....i just do some salt and pepper...i do make one marinade that my girlfriend absolutely loves (i think it's pretty good too)...it's pretty easy too....just mustard (don't ask me why....but it works)...usually a good coarse ground mustard or a dijon or that jack daniels mustard..i've used creole mustard before...and that was good too...just don't use yellow mustard...that stuff is trash...some melted butter (margarine works) and a healthy dose of worstenchesterchistershire sauce (i don't even feel like trying to look up how to spell the right word so i just try to stretch it out as long as possible....lee and perrins fellahs...lee and perrins)....just mix that up and throw it in a ziplock with the meat...it cooks up nice...and the mustard doesn't "charcoalize" as badly as most of the "sweet marrinades" (i don't like charred anything) Quote "We are all blind men touching an elephant. Each with a different view. It's only when we compare our experiences that we can truly know the complete picture" ~ Buddhist proverb
yaklady Posted September 14, 2007 Report Posted September 14, 2007 You've never had a real steak until you've had Yak Filet Mignon! I murder yaks for a reason Quote All bad yaks make their way to the freezer.
Members dsenette Posted September 14, 2007 Author Members Report Posted September 14, 2007 as far as taste is concerned...is yak anything like buffalo? i'm a BIG fan of buffalo....unfortunately (for me anyway) it's difficult to find resteraunts that actually do buffalo any other way than as a burger...and the ones that do buffalo burgers tend to do it for show...and not because it's a high quality meat product so the burgers aren't as tasty as they could be Quote "We are all blind men touching an elephant. Each with a different view. It's only when we compare our experiences that we can truly know the complete picture" ~ Buddhist proverb
Members landm42006 Posted May 24, 2015 Members Report Posted May 24, 2015 Best steak I ever had was a Drunken Ribeye at the Mike's All American in Fairfax VA. Gawd I miss DC Quote
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