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Lol at all the idiots ITT eating raw meat like animals and cavemen. It's 2016, we have the Foreman. Put your tenderloin on there and actually cook the drat thing.
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May 4, 2016 06:02
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rio posted:Steak is gross botch GET 'IM!! 
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May 4, 2016 07:04
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Maldoror posted:If you've never had it, try Ruth's Chris. The mother of my daughters' best friend is a trainer for servers at Ruth's Chris. From what she's told me (at least the Minneapolis location) really tries hard to make the best food they can. She can tell me all the inside info about other steakhouses in town and, though I like my steaks best, Ruth's Chris sounds great. For my steak. 1.5" New York Strip. Salt and pepper. Pan hot as hell. 3 minutes one side, 2 minutes other. Douse in butter. Eat with no sides and enjoy your time in the John in the morning. My wife likes Worcestershire sauce. I sometimes like Bleu Cheese, but only if the steak is under-marbled. Remember, if you don't set off the smoke alarms, you aren't doing it right. I sometimes use the grill, but I always seem to get a better sear in a pan.
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May 4, 2016 19:04
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Hey Chinatown aren't you from Toronto? If you're not buying your steaks at cheese boutique get on your poo poo. https://www.cheeseboutique.com
The Walrus fucked around with this message at 19:08 on May 4, 2016 |
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May 4, 2016 19:06
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4 inch think porterhouse or bone in rib eye. https://en.wikipedia.org/wiki/Pittsburgh_rare Salt, pepper and some garlic rubbed on it. And a bottle of wine. And the whole world can just gently caress right off while I'm eating it.
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May 4, 2016 19:06
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Ruth's Chris is only ok but way too expensive for what you get.
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May 4, 2016 19:06
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my roommate walked in a few weeks ago and the place was full of smoke and was like WHAT ARE U DOING THATS NOT HOW U COOK A STEAK and looked so loving stupid i literally laughed out loud said that all the furniture was going to smell like steak smoke and i was like 
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May 4, 2016 19:07
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But seriously if you can't get and make on the regular 60 day dry aged grain fed local for 15 bucks cdn for a 1.5 inch striploin just lol
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May 4, 2016 19:10
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Chinatown posted:my roommate walked in a few weeks ago and the place was full of smoke and was like WHAT ARE U DOING THATS NOT HOW U COOK A STEAK and looked so loving stupid i literally laughed out loud Can I sleep on your furniture?
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May 4, 2016 19:11
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I'm cooking 2 NY strips RIGHT MOTHERFUCKIN' NOW!
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May 4, 2016 19:12
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Ruths Chris annoys me because they charge regular steakhouse prices but serve food that is at the very bottom of the steakhouse quality scale. I can just go to a real steakhouse, pay the same price, and get better food. It also annoys me because the one in my city is on top of a huge tower with amazing views, but it's really just not worth going to.
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May 4, 2016 19:22
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gently caress the big, "fancy" chains, give me the spot that's been serving up their own dry-aged steaks for the last 75 years. Give me the old mahogany wood floor, dim lighting, tall-rear end leather-wrapped booth seats, and a waiter who doesn't blink when I say to keep the martinis coming and only visits me to give me more booze or my next dish. Every city worth visiting has a spot like that and they're pretty much the best places to eat steak and feel powerful. Tumble fucked around with this message at 19:31 on May 4, 2016 |
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May 4, 2016 19:27
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One of my guilty pleasures is steak and eggs from my home town diner when I visit. The steak is absurdly tough and the cut is unidentifiable. It may actually be processed tendons smashed together with meat glue. It is really terrible. You can ask for it rare if you want, but it always comes back well done as hell. I always get over-easy eggs, hash browns, and tomato juice. They never have tomato juice, but I always ask. I then drown the entire plate in an irresponsible amount of A1 and ketchup. It is always terrible, but it reminds me of home. If they ever made a good steak, I wouldn't go back.
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May 4, 2016 19:39
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ButteCysts posted:that looks bad Pudding Huxtable posted:enfield if I stab this guy will you invite me over for dinner? It was bright pink 100% of the way through and had a crazy butter crust after the flamening and was the best steak I've ever had not at a restaurant but sorry y'all aren't hip enough for the sous vide/searzall combo
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May 4, 2016 19:46
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VendaGoat posted:4 inch think porterhouse or bone in rib eye. Pittsburgh Rare is the most vile piece of overhyped poo poo you could get in the city. The most gristlely crap I have ever encountered.
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May 4, 2016 20:03
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Cartouche posted:Pittsburgh Rare is the most vile piece of overhyped poo poo you could get in the city. The most gristlely crap I have ever encountered. You are the easiest ignore I have ever seen.
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May 4, 2016 20:07
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i'm dry aging my dick
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May 4, 2016 20:12
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VendaGoat posted:You are the easiest ignore I have ever seen. Eh, I've had a few steaks "Pittsburgh Rare" and if the restaurant doesn't specialize in it, it usually comes out well-done for too far down, and then totally raw in the rest It takes a special kind of heat to pull it off. Like 1200°f or something. It's awesome when it's done right but I stick to rare-medium unless a place puts it on the menu as a speciality. Abe and Louie's in Boston did a fantastic one.
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May 4, 2016 20:20
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mostlygray posted:The mother of my daughters' best friend is a trainer for servers at Ruth's Chris. From what she's told me (at least the Minneapolis location) really tries hard to make the best food they can. She can tell me all the inside info about other steakhouses in town and, though I like my steaks best, Ruth's Chris sounds great. I sometimes use a pan on a grill because of the smoke alarm thing and it works well.
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May 4, 2016 21:45
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sometimes i like to get steak thats sliced super thin and completely buried in cheese and put on a roll and then is shoved into my mouth
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May 4, 2016 21:55
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Tumble posted:Eh, I've had a few steaks "Pittsburgh Rare" and if the restaurant doesn't specialize in it, it usually comes out well-done for too far down, and then totally raw in the rest I'm sorry, let me clarify. If I go to a steakhouse, I get rare. Flat rucking rare. Never been disappointed. When I make my own steak, I go Pittsburgh rare, because I know how to do it. So we, are in agreement.  How's that for a nice thing to say about steak? Which I might have to make tonight, because I'm getting sick of chicken.
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May 4, 2016 22:10
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Tonight's dinner is Evan Williams, McMurray Pinot Noir and a bone in ribeye, while watching hockey. Tonight, the entire world can kiss my entire rear end.
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May 5, 2016 00:12
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The Walrus posted:Hey Chinatown aren't you from Toronto? If you're not buying your steaks at cheese boutique get on your poo poo. https://www.cheeseboutique.com You shut your whore mouth, Chintatown is a SoCal man
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May 5, 2016 00:25
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I like my steaks like i like my california women hot on the outside and pink in teh center 
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May 5, 2016 00:28
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i am so alone
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May 5, 2016 00:28
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The Walrus posted:Hey Chinatown aren't you from Toronto? If you're not buying your steaks at cheese boutique get on your poo poo. https://www.cheeseboutique.com also chrome gives me a privacy warning to not visit this site lmbo
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May 5, 2016 00:30
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You know.... Steak never criticizes me on how I eat it. Checkmate ladies. 
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May 5, 2016 00:38
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i grilled portabello mushrooms today 
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May 5, 2016 00:40
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I tried to buy a sirloin at the grocery store yesterday and couldn't find a single cut that was labeled thus. I wasn't really looking for a 2 lb ribeye (which they had... looked pretty fatty though), just something inexpensive i could char and broil to medium rare and wouldn't be tough and then slather in catsup. Did they rename sirloin to something else? I've never bought a steak before at the grocer. I'm not a huge fan, but it sounded good. Typically when it sounds good a couple times a year I'll just get it at a restaurant.
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May 5, 2016 00:41
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find a local butcher shop if youre looking for advice or a specific cut. or just go a high end market. thats what i do when i wanna blow some serious cash on a big rear end steak. Also you can say that youre going to "tha butcha" in an english accent like you are living in the industrial revolution and own a factory
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May 5, 2016 00:52
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steak is really good but if you fuckers ain't ate some ox tails slow slow slow cooked in some red wine you ain't really tasted beef
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May 5, 2016 00:54
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I do not believe in high end markets, Gelsons sells the same drat meat and produce as Pavillions, just they mark it up an extra $2
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May 5, 2016 00:57
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a Gelsons just opened up 5 minutes from me. im a Ralph's Fresh Fare man though.
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May 5, 2016 01:00
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Chinatown posted:also chrome gives me a privacy warning to not visit this site lmbo i don't think it's a real site I typed it on my phone earlier today. they have asick site though I'm sure you can find on google with a literal streetview style thingy of their entyire store
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May 5, 2016 01:24
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oh look a three year old picturew of that steak I was talking about., yummmmm
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May 5, 2016 01:29
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The Walrus posted:oh look a three year old picturew of that steak I was talking about., yummmmm omg
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May 5, 2016 01:31
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My recipe for a good steak Finely chop green onions and grate daikon for garnish Get a bottle of soba sauce and a bottle of yuzu or ponzu juice Mix it with some sliced onion or shallot and finely obliterated garlic Put it in a bag with your raw meat pile Cook a little
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May 5, 2016 01:37
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Lawrence Gilchrist posted:My recipe for a good steak What the gently caress is this poo poo?
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May 5, 2016 01:40
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Lawrence Gilchrist posted:My recipe for a good steak Do you share this steak with a body pillow?
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May 5, 2016 01:48
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| # ? Apr 23, 2024 15:29 |
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heffsay posted:Do you share this steak with a body pillow? Lol
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May 5, 2016 01:51
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