That is going to set you back at least $50-$75. This cost me $6.00 at HEB. And will be better then anything you've had at Ruth Chris.
Prime strip steak is what I cooked. Looked similar to this before grilling: This would be a Kobe strip: I've had Kobe at restaurants and at home a few times and it doesn't even really taste like steak. Taste like melted butter with a hint of beef flavoring. I'm no expert at grilling Kobe, but I don't think the best way to do it is the traditional way. Hot rocking it with thinly cut slices is the way to go. Was at Marks on Westeimer a few years ago and their house special was Kobe tenderloin. I asked the waiter how much was it and he said $96 an oz. So for a 10 oz. steak I was looking at a $1000.
Cannot stress this enough. I used to dig into it right after taking off the grill. All the juices would flow out like a fountain. Now I wrap it in aluminum foil and let it rest for about 10 min.
Same here. I have to eat any type of red meat cooked well done. If not, it makes my stomach feel weird after
That's all your mind playing games with you. If you were eating a medium steak but you thought it was well done, you wouldn't notice any adverse effects.
I had a friend who was "allergic" to meat, he would start choking and gagging if he tried to eat any, but if he didn't know what he was eating was meat then he would be fine. It all stemmed from a traumatic child experience where he choked on some meat and nearly died. He was thinking about hiring a hypnotist to try to fix the problem. Don't know if he ever did though.
Absolutely right, and can actually add too much water to the steak, which steams it, thus cooking it prematurely and destroying some of the natural beef flavor. I only use marinade when the flavor of the meat is not as high quality, such as london broil, etc.
Amen! I'll stoop to a T-bone if the prices are right. Folks who like their steaks well done just don't have a clue as to what a real steak should taste like. Not an opinion - FACT! Steaks are easy over a charcoal grill. Cook it on a hot a$$ flame 3 to 4 min a side max!!!! If your grill is too high from the coals add some wood to the fire and/or olive oil on the steak to help the flames char the seasonings. I set the micro wave to time it. Nothing sux worse than over doing a steak. Nice pic tho. Even though it was a tough a$$ strip
Ribeye just doesn't do it for me. Too fatty. Favorite used to be tenderloin, but the robust beefy flavor of a good strip is absolutely delicious!
I'm with the other guys - give me a ribeye or porterhouse/t-bone over any other cut of steak. BTW, I have to disagree with the tenderloin/filet mignon. I think that while it's probably the most tender piece of meat, it's also the most overrated flavorwise.
