BOIIIING!!!!!!!!!!!!!!! OK, here it is. Come n' get it. 1) I use a Tuscan spice blend that my Mom makes (and that I steal from her ). It is a combination of dried rosemary, dried sage, dried oregano, crushed garlic, salt, pepper and a little parmesan cheese. She makes it by the tub, and I grab a container full when I go over there. I smear olive oil and then coat the hell out of each side of the steak with the spice blend. 2) I like my steak medium rare, and for medical reasons I have to watch my fat and cholesterol intake (I only eat steak once every couple of weeks at the most...used to eat it alot more), so I usually get a New York Strip. I miss the days when I could eat a ribeye done medium well. I always buy a higher grade cut, and I usually go to Central Market, Rice Epicurean or Beldens to get it. 3) I grill it outside over pecan wood. Occasionally I'll use mesquite for a change of pace. I never broil it or use my grillpan. 4) A-1 sauce, baby. That's it! When's dinner? I'm hooooongry!!!!!
There are only 2 secrets to a great steak: 1. Cut, get the very best cut that you can--aged if possible, which is premium beef that has been put in the cooler so that it grows a fuzz on the outside(which is scrapped before cooking of course)this tenderizes the meat and give it more of a "beefy" flavor. 2. Heat, HIGH heat for a short period of time to sear on both sides. DON'T F*** with it while on the grill, flip only once--remember, meat will continue to cook once off the grill. Aromatic woods are good if you want some extra flavor.... Marinades, topping's and spice rubs are for poor quality meat. Sea-salt and crushed black pepper is ALL you should put on your steak before cooking. Don't get me wrong--I LOVE marinated kabobs and fajita's(and I want to try the tuscon rub of RMT on some sirloin--yummy), but NOT for a choice rib-eye or Filet. Tha said...Vic and Anthony's is CHOICE
Oooooooooh, by the Yates house. I drive down Sealark all the time on the way home from work. I'm on Seamaster right by the ditch down by Molly's. Too bad you don't drink, my backyard is a beer garden.
Credibility? Are we in the D&D? Read again....I said medium rare. Medium well is only for a ribeye because it has more fat on it.
Bingo. Thats what I'm talking about. I love Pappas Bros, V&A, and one of my new favorites, Kirby's in The Woodlands.
Yeah, I was pi$$ed when all that stuff went down b/c the freaking media blocked off Sea Lark for two solid weeks. I made jokes with my wife when the news was on that I could walk to the Yates house and get on the broadcast before they finished the segment. It's not that I DON'T DRINK, it is just that I don't like what alcohol does to me, so I just don't drink that much. I do like home-brews (my father used to brew beer and mead), but there is no reason to drink Bud or Miller except to get a buzz and I'm just not into that.
If it isnt pink then it isnt worth eating my man. Then you dropped the A-1 on me. Sorry, its just not right.
I'm into it. My dad's homebew keg fridge is at my house right now. I just need to get some more Co2 and it will be flowing. I'm having some people over next Sat. I'll email you...
Please do. I may be having a garage sale that day, but it will only go to noon or so before I give everything away.
Peter Luger's in Brooklyn and Del Frisco's on 51st & 6th. I think they may actually have a Del Frisco's in Houston......I know it's from Texas...
