Nowadays, eating PORK medium (pinkish in the middle) is also safe. As far as beef, medium rare all the way. I actually remember back in the day when you could get a burger at Fuddruckers rare. Interesting to say the least.
I'll be in NY and will have a steak at Quality Meats...I can't wait... Although, honestly, I think the best place to have a steak dinner is in Texas, Dallas or Houston... If I'm cooking, I only go with a Ribeye...the flavor from the marble of fat and of course, the only way to have it is Medium Rare...
Have you ever been to Peter Luger's? That's the place to go if you want a steak in NY. Best porterhouse I've ever had... expensive and they only accept cash, but well worth a special occasion.
Is that the one where you put in the oven for 2mins each side? I tried that once but it ended up tasting like roast beef.
How much is that rib eye roll at Sam's? I have a Costco membership and I'm gonna look into their prices.
I'm going to go buy a ribeye tomorrow, and cook it in the cast iron(as mentioned before) for lunch tomorrow. I normally just grill, and I'm looking forward to this. I'll report back tomorrow.
Like many others, I enjoy a nice ribeye. Lots of fat in the meat, so it is very moist and is great no matter how you like it done. I like a rare-medium rare seared steak. My secret ingredient is adobo seasoning: Trust me, it is freakin' delicious and makes your steak taste steakier. Season the steak and fry it with a small amount of olive oil. When one side browns, flip it over and then add a few cloves of whole garlic and some sprigs of rosemary. Add about a tablespoon of quality butter and coat the steak with the butter, spooning it over and over until it forms a nice crust. Serve with the softened garlic and enjoy the most decadent meat of your entire existence.
I went to the nearest store, and for some reason they only had select ribeyes. It's funny because I payed more for this select ribeye than I would for a choice ribeye at a different place. I had to, though, due to time constraints. I cooked it with the cast iron skillet method. THe only difference is that I added a little barbecue seasoning (just a tiny bit to one side), and instead of covering it with oil, I seared it with butter as I much prefer buttery taste than an oily steak. It's a rare to medium rare, and it is select, but it is still probably the best and most tender ribeye I've ever had.
As you can tell CoolGuy, steaks are a personel preference. Rookie (#16 on page 1) has a good technique on a gas grill. However he doesn't specify what temp to use. Gas Grills are quicker & less messy, but I prefer a charcoal grill for taste. I like a 1" thick NY strip at 375 for 1.5 minutes on each side. That gives you a 1/4" pink middle. My choice!!! Searing the steak on both sides seals in the juices. Now you can cook it to any degree of doneness (including well done) and it will be moist and tasty. When a restaurant tells me they can't gaurentee a well done steak, that says they aren't willing to pay for the extra heat required to sear the meat. I season with salt& pepper only, because I like the taste of a steak by itself. Once in a while I'll lightly rub in a thin rub of McCormick's Grill Mates "Montreal Steak" seasoning for a little tangy heat taste.
Go to the Nine Steakhouse at the Palms in Vegas. Order the Kobe A9 steak ($180.00). Tastiest piece of meat you can put in your mouth, guaranteed. At home, ribeyes are the best. When Im at a restaurant, I usually get either porterhouse or filet.
Just a thought. On our cross country trip in Des Moines,Iowa; our friends took us to a grill-your-steak steak house. You picked your steak & grilled it on their grill. They also had small cast iron skillets filled with different veggies(you added some melted butter to it) that you sat on the grill next to your steak. That was great. I'd never heard of that before. Does anyone know of such place in Texas?
There used to be a chain called U R cooks.....yep, here is one in Houston: U R Cooks Steakhouse 6100 Westheimer Rd Houston, TX 77001 Link to UR Cooks website I used to mix up a batch of my special marinade and cook the steaks there.....people would invariably mooch my sauce...which made it even more fun. DD
that is actually patently false. all searing does is provide a lot of flavor and extra texture, but it does nothing to help the steak retain its moisture. you may want to rethink your stance on steakhouses.... not that you should be ordering a well done steak to begin with.
If you're talking about buying them and then cooking try omahasteaks.com...their one of the best in the country and they ship to your door.
My Dad usually orders steaks and burgers from Omaha Steaks for all of us on Christmas. Top notch ribeyes and their burgers ain't bad either. You know who makes a surprisingly good steak for a very reasonable price? Texas Roadhouse. I like to get their 16-oz Fort Worth Ribeye cooked medium rare. Very nice large cut of meat for less than $20.
