The best steak I ever had was...
- Thread starter Tenacious E
- Start date
NY Strip with perfect marbling. Coarse salt and a little pepper. Broiler on high. 2-3 minutes, one flip, then another 2-3 minutes. Rare-medium rare. Finish with a pad of garlic butter. Joygasm.
I am having something similar with a ceasar salad and dry Cabernet. I am sooo f!cking delighted right now.
This goes against everything I know about how to cook a steak.
The one that stands out the most is a New York strip from the late 90s when we lived in Davenport. But probably because that was the first really good one I had. Since then I’ve had quite a few really good T-bones as well. All we have grilled at home. I’ve never had a steak at a restaurant that was better than when we made it home
The ones I cook that last in memory are when I’m buzzed enough after enough martinis and wine at dinner to say “that was a damn good steak” But realize at the pool the next day the cold leftovers are still amazing with some beer and cheese & crackers.
Agree. It’s the only “fancy” meal I would prefer to cook myself. I can get it my way with good cuts I pick with my spicing. And it takes so little time and effort for the payoff.
Only steak I have had better than mine is OPs mom’s.
There’s only a certain level that a steak can achieve, and that level is achieved pretty regularly. So it would be hard to single one out.
That said, my Grandmother used to own a dive bar and grill in Wapello, and summer of 1975, before my Frosh year at Iowa, I tended bar there. She cooked a mean ribeye on her flattop, and for dinner break I would have a ribeye, baked potato with sour cream and butter, washed down with a PBR. Sitting at the bar with the jukebox playing and surrounded by local farmers.
It was pretty damn good.
That said, my Grandmother used to own a dive bar and grill in Wapello, and summer of 1975, before my Frosh year at Iowa, I tended bar there. She cooked a mean ribeye on her flattop, and for dinner break I would have a ribeye, baked potato with sour cream and butter, washed down with a PBR. Sitting at the bar with the jukebox playing and surrounded by local farmers.
It was pretty damn good.
Yeah I know. If I was doing strips it would be different. This is the approximation of a reverse sear but over coals where there is not enough oxygen to flare up. Only works if you have a cooking device to sear/cook while depriving oxygen. Which I do.
I'd probably go wth the
Châteaubriand at the Metropolitan Grill in Seattle. It was really good.
Also really good was the bananas foster flambeed tableside.
Châteaubriand at the Metropolitan Grill in Seattle. It was really good.
Also really good was the bananas foster flambeed tableside.
Appanoose Rapids here in O-town. When taking out a group I sometimes do Applebee's. I've had a couple good ones over there depending on the "grill master"
. Like most of us I prefer the Home Grill and Pub.
. Like most of us I prefer the Home Grill and Pub.
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Sirloin hubcap grilled utterly perfect, along with pounds of sauteed fresh morels.
In a drunken hurry at my cabin some time around 2009, we were running out of light to grill with. My buddy and I were trashed and tired after a great day of fishing, and were starving after taking the hour to put the boat away, clean the catch, etc.
We threw it together quite quick. Seasoned the steak simply before we hit the boat, threw some pepper and roasted garlic in the 'shroomers and butter pan sauteeing them with the perfect amount of crisp.
Split everything in half, threw the steaks on the plates and then smothered them with the morels, and had some ice cold beer from the cooler to wash it all down.
Best meal I've ever had. I'm usually not a sirloin buyer nor a fan overall of the cut but when we shopped that morning at the small town grocery store it was the best looking cut we saw. Luckily that day we nailed the cook perfect.
Juicy, flavorful...perfect. The morels were simply awesome and complimented the steak famously.
Every year we've tried to duplicate the meal when we get some fresh morels...but for some reason they just doesn't turn out as perfect as that meal was. My buddy and I always say beforehand..."Let's try to get it right this time like that time at the cabin after fishing..."
In a drunken hurry at my cabin some time around 2009, we were running out of light to grill with. My buddy and I were trashed and tired after a great day of fishing, and were starving after taking the hour to put the boat away, clean the catch, etc.
We threw it together quite quick. Seasoned the steak simply before we hit the boat, threw some pepper and roasted garlic in the 'shroomers and butter pan sauteeing them with the perfect amount of crisp.
Split everything in half, threw the steaks on the plates and then smothered them with the morels, and had some ice cold beer from the cooler to wash it all down.
Best meal I've ever had. I'm usually not a sirloin buyer nor a fan overall of the cut but when we shopped that morning at the small town grocery store it was the best looking cut we saw. Luckily that day we nailed the cook perfect.
Juicy, flavorful...perfect. The morels were simply awesome and complimented the steak famously.
Every year we've tried to duplicate the meal when we get some fresh morels...but for some reason they just doesn't turn out as perfect as that meal was. My buddy and I always say beforehand..."Let's try to get it right this time like that time at the cabin after fishing..."
In my experience the best steaks are at home (including those served with wine sauce).
We can buy much better quality (and economical) meat directly than at a restaurant. Know what you like, know your seasoning, and learn a consistent technique.
And the number of turns is a myth.
We can buy much better quality (and economical) meat directly than at a restaurant. Know what you like, know your seasoning, and learn a consistent technique.
And the number of turns is a myth.
Sounds like you and your buddy dined on tube-steak that drunken night and have been trying to replicate the experience ever since.
I am to the point where grass fed steaks at home are better than what I can get at the finest steak houses.
We recently went to a top steak house, compared to grass fed strips and ribeyes we make at home, the steak house was dry and tasteless.
I worked in a restaurant where we smoked prime rib. This was in Austin and we had our beef shipped in from Nebraska. It was all Midwest beef and not the garbage raised in Texas.
We coated the outside of the loin with salt, black pepper, garlic, paprika, and onion powder, then smoked it for six hours to an internal temperature of 126 degrees. On a busy Friday or Saturday of a UT home game, we'd go through nine or ten whole rib loins.
The crusty chuck ends of those loins were the best beef I've ever tasted.
We coated the outside of the loin with salt, black pepper, garlic, paprika, and onion powder, then smoked it for six hours to an internal temperature of 126 degrees. On a busy Friday or Saturday of a UT home game, we'd go through nine or ten whole rib loins.
The crusty chuck ends of those loins were the best beef I've ever tasted.
NY strips on my charcoal grill. Let the coals get nice and hot while I drink a couple beers, then put the steaks on for about 6 minutes on each side while I drink a couple more beers. Perfect!
https://newyorknewyork.mgmresorts.com/en/restaurants/gallaghers-steakhouse.html
Had a rib eye from this place last year and my god. Best steak I’ve ever had
Had a rib eye from this place last year and my god. Best steak I’ve ever had
Hijacking my own thread but since you're a chef I thought I'd ask you a question. Does cooking salmon on a cedar plank make a difference? I would like to do salmon tonight on the egg. It can do direct but also indirect so there is heat deflection and no exposure to an open flame. I wasn't sure if the cedar plank was worth the effort/expense...
I can’t taste a difference between grass or corn fed cattle. I don’t like the flavor of dry aged, nor do I think wagyu is worth the price. That’s just me.
After eating enough grass fed I can taste the difference with corn fed. It’s not only bad for you but tastes worse.
I've never cooked salmon on a plank myself, but I've had it a couple times. Frankly, it wasn't anything special. Yeah, the salmon picked up a little flavor, but IMHO, it really wasn't worth the hassle. There are easier and cheaper ways to impart flavor to salmon.
