Members Thumper Posted July 15, 2007 Members Share Posted July 15, 2007 So I've had a couple of rib eyes rubbed down with Montreal Steak Seasoning in the fridge since yesterday. I an hour or so, I'm going to pull them out, let them warm to room temp, and crank up the charcoal grill. I've got some nice mesquite hardwood charcoal (no briquets here) and a bottle of Panilonco Carmenere from Chile to go with it. That is all. Link to comment Share on other sites More sharing options...
Members Gaui Posted July 15, 2007 Members Share Posted July 15, 2007 Mmmh, steak I have been eating nothing but naan bread, yogurt and oatmeal last week, being broke ain't much fun. Link to comment Share on other sites More sharing options...
Moderators Kindness Posted July 15, 2007 Moderators Share Posted July 15, 2007 I need dinner. What time should I be over? Link to comment Share on other sites More sharing options...
Members Onkel Bob Posted July 15, 2007 Members Share Posted July 15, 2007 I need dinner. What time should I be over? My thought exactly. Link to comment Share on other sites More sharing options...
Members Banta Posted July 16, 2007 Members Share Posted July 16, 2007 I love steak. Since I mostly eat beef and pork, rarely any vegetables and no fruit, I eat about 15-20 lbs of steak on average in a typical month. Link to comment Share on other sites More sharing options...
Members Darkstorm Posted July 16, 2007 Members Share Posted July 16, 2007 Gets plate, fork and knife ready for one. LOL. Sounds deliscious Link to comment Share on other sites More sharing options...
Members 78pbass Posted July 16, 2007 Members Share Posted July 16, 2007 Link to comment Share on other sites More sharing options...
Members Apendecto Posted July 16, 2007 Members Share Posted July 16, 2007 Oh Billy! Nicely done. Yo. Link to comment Share on other sites More sharing options...
Members allan grossman Posted July 16, 2007 Members Share Posted July 16, 2007 I grilled up a couple tuna steaks today - rare for me, well done for her Link to comment Share on other sites More sharing options...
Members L-1329 Posted July 16, 2007 Members Share Posted July 16, 2007 Mmmmmm, steak! #1 best of all time: The Majestic, Steakhouse and Jazz club, Kansas City MO. #2 best of all time: The Chop House, Palm Springs CA. Link to comment Share on other sites More sharing options...
Members wotamess Posted July 16, 2007 Members Share Posted July 16, 2007 #1 best of all time, MY PLACE! -wam- Link to comment Share on other sites More sharing options...
Members takeout Posted July 16, 2007 Members Share Posted July 16, 2007 Mmmmmm, steak!#1 best of all time: The Majestic, Steakhouse and Jazz club, Kansas City MO.#2 best of all time: The Chop House, Palm Springs CA.The man knows his steak. Link to comment Share on other sites More sharing options...
Members Ender_rpm Posted July 16, 2007 Members Share Posted July 16, 2007 #1- Morton's, Chicago #2- Bern's Steakhouse, Tampa #3- Charley's, Tampa #4- My place Each COMPLETELY different Link to comment Share on other sites More sharing options...
Members Psilocybin Posted July 16, 2007 Members Share Posted July 16, 2007 I just can't bring myself to order steak when I go out to eat. I think, "why should I pay top dollar for something I can do a better job of grilling at home?" I normally marinade my rib eyes in Italian dressing for 24 hrs before cooking. On that note, is there anything better than the fat on a rib eye? Link to comment Share on other sites More sharing options...
Members bnyswonger Posted July 16, 2007 Members Share Posted July 16, 2007 The best chain steak house I'm aware of is the Capital Grille franchise - they're in Atlanta, Chicago, Philly, etc Here in Cinci, it Jeff Ruby's Precinct. A lot of big league jocks eat there - they can afford it! Link to comment Share on other sites More sharing options...
Members Ender_rpm Posted July 16, 2007 Members Share Posted July 16, 2007 I just can't bring myself to order steak when I go out to eat. I think, "why should I pay top dollar for something I can do a better job of grilling at home?" I normally marinade my rib eyes in Italian dressing for 24 hrs before cooking. On that note, is there anything better than the fat on a rib eye? You answered your own question: Good beef does not require marinade, just a good fire. After experienceing truly amazing aged steaks, its the meat silly Link to comment Share on other sites More sharing options...
Members L-1329 Posted July 16, 2007 Members Share Posted July 16, 2007 The man knows his steak. ...as does anyone lucky enough to have been to the Majestic. Link to comment Share on other sites More sharing options...
Members takeout Posted July 16, 2007 Members Share Posted July 16, 2007 You answered your own question: Good beef does not require marinade, just a good fire. After experienceing truly amazing aged steaks, its the meat silly Indeed. If you need to marinate a ribeye, you need to fire your butcher. Link to comment Share on other sites More sharing options...
Members Psilocybin Posted July 17, 2007 Members Share Posted July 17, 2007 So are you saying you do not put any seasoning on a rib eye? Link to comment Share on other sites More sharing options...
Members Svi Posted July 17, 2007 Members Share Posted July 17, 2007 So I've had a couple of rib eyes rubbed down with Montreal Steak Seasoning in the fridge since yesterday. I an hour or so, I'm going to pull them out, let them warm to room temp, and crank up the charcoal grill. I've got some nice mesquite hardwood charcoal (no briquets here) and a bottle of Panilonco Carmenere from Chile to go with it. That is all. I absolutely love Montreal Steak Seasoning. I make some killer potatoes with it. Season 1 in. pieces of uncooked potatoes with Montreal and Olive Oil. Throw in an oven until tender, then at the last few minutes dab with a bit of butter and throw under the broiler for a few minutes. Absolutely KILLER. How do you like the hardwood charcoal? Where do you buy it? Link to comment Share on other sites More sharing options...
Members Deep Bass Posted July 17, 2007 Members Share Posted July 17, 2007 So are you saying you do not put any seasoning on a rib eye? I haven't cooked rib-eye in awhile, but generally the better the cut of beef, the less it needs seasoned. Also, the better the cut, the less it needs to be cooked. For example:London broil does well in chili because you cook it for a long time so it becomes tender, and there's a lot of other ingredients. Top sirloin with 20% marbling of fat only needs a little salt and pepper. Cooked medium rare... or even rare... will be the tenderest and tastiest steak you'll ever eat. I'm making myself hungry! Link to comment Share on other sites More sharing options...
Members Deep Bass Posted July 17, 2007 Members Share Posted July 17, 2007 Has anyone here tried bison steak? I had a bison burger last week and I thought is was much better than hamburger. I gotta find me some bison steaks. Link to comment Share on other sites More sharing options...
Members Psilocybin Posted July 17, 2007 Members Share Posted July 17, 2007 I just can't comprehend meat with no additional seasoning. I marinade rib eye not to make it tender but to allow a little extra flavor to penetrate the steak. I cook them rare or medium rare. I'll give you guys the benefit of the doubt and try one with no flavor added. Link to comment Share on other sites More sharing options...
Members Psilocybin Posted July 17, 2007 Members Share Posted July 17, 2007 Has anyone here tried bison steak? I had a bison burger last week and I thought is was much better than hamburger. I gotta find me some bison steaks. I've had bison burger and its pretty good. Normally I shoot a deer every hunting season and fry it in a cast iron skillet with bacon grease and a light breading of flour. If I'm worth a damn this year I'll get an elk too. Possibly the best meat I've ever had were the tenderloins of an Oryx http://en.wikipedia.org/wiki/Oryx my dad shot on a special permit hunt in New Mexico. Link to comment Share on other sites More sharing options...
Members Deep Bass Posted July 17, 2007 Members Share Posted July 17, 2007 I just can't comprehend meat with no additional seasoning. I marinade rib eye not to make it tender but to allow a little extra flavor to penetrate the steak. I cook them rare or medium rare. I'll give you guys the benefit of the doubt and try one with no flavor added. It has to be a good cut... I can't emphasize that enough. When I picked out my top sirloin, I looked at all the packs on the shelf and picked the one that had about 20% marbling of fat. I wish I had a picture to show you because it makes a huge difference. I buy London broils and tri-tips all the time, and those need some more seasoning. Occasionally a tri-tip will be good enough to just use salt and pepper, but not too often. And don't over cook it. IMO, it only works if you like at least medium rare. Damn, now I'm even hungrier! When is the HCBF Bass Forum BBQ? Link to comment Share on other sites More sharing options...
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