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Post by Greg C. on Jan 1, 2007 20:23:19 GMT -5
I really dont care about what kind it is but if I'm at a nice restaurant, and the prices arent too expensive I'll get a Filet Mignon. If not im perfectly happy with a sirloin sandwhich on garlic bread. (Anyone ever been to Pete and Elda's Bar?)
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Post by Bromhead24 on Jan 1, 2007 21:10:24 GMT -5
Ribeye...
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Post by Greg C. on Jan 2, 2007 7:03:19 GMT -5
how could i forget about that one? |
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Post by Bromhead24 on Jan 2, 2007 13:44:09 GMT -5
Prime Rib is also nice whan it's cooked right..
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Post by Greg C. on Jan 2, 2007 16:38:44 GMT -5
i have a question: is steak au pouve the type of cut or sauce?
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Post by neferetus on Jan 2, 2007 16:51:33 GMT -5
You've got me there, Alamoguy. Sounds a little high falutin', to me.
My favorite cut of meat is London Broil. Not a steak, per se, but rather a small roast. I like to barbecue it over mesquite, orange and apple wood and then cut it into thin strips.
Another "California cut' of meat from the Santa Ynez Valley is Tri-tip roast, another flavorful offering to the Barbecue god.
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Post by Bromhead24 on Jan 2, 2007 16:53:44 GMT -5
i have a question: is steak au pouve the type of cut or sauce? Steak au Poivre 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick Kosher salt 2 tablespoons whole peppercorns 1 tablespoon unsalted butter 1 teaspoon olive oil 1/3 cup Cognac, plus 1 teaspoon 1 cup heavy cream Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt. Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside. In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean. Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve. |
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Post by Greg C. on Jan 2, 2007 17:12:04 GMT -5
sounds good, i like peppercorn steak.
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Post by Bromhead24 on Jan 2, 2007 17:44:15 GMT -5
 sounds good, i like peppercorn steak. I also like a good "SLOW" cooked Briskett on the BBQ, like for 4 or 5 hours till it's crunchy on the outside and juicy on the inside... 
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Post by Greg C. on Jan 2, 2007 19:33:49 GMT -5
ive never had brisket, guess ill have to try it when im in texas. is it anything like pulled pork in bbq sauce?
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Post by Bromhead24 on Jan 3, 2007 11:10:51 GMT -5
ive never had brisket, guess ill have to try it when im in texas. is it anything like pulled pork in bbq sauce? It's similar, It's also tasty when it has been smoked from hickory/apple chips or logs..along with your favorite hot BBQ sauce.  |
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Post by neferetus on Jan 6, 2007 16:07:56 GMT -5
Back from a three day stint in Las Vegas, where I had prime rib every night and New York steak and eggs for breakfast. Right now, I am pretty much beefed out, but at $5.99 for a monstrous cut of prime rib, how could I resist?
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Post by Greg C. on Jan 6, 2007 19:39:10 GMT -5
$5.99 for steak in las vegas? how many years ago was that?
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Post by TexasMacatWork on Jan 8, 2007 7:51:10 GMT -5
Sirloin. It's beef; it's steak; it's lean...comparatively.
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Post by neferetus on Jan 8, 2007 13:50:52 GMT -5
$5.99 for steak in las vegas? how many years ago was that? Last week. The hotels and casinos try to draw you in to spend money and so have amazing deals on steak, lobster, crab, prime rib, as well as bountiful buffets. |
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Post by Greg C. on Jan 8, 2007 16:04:34 GMT -5
how far are you from vegas?
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Post by neferetus on Jan 9, 2007 13:53:01 GMT -5
how far are you from vegas? 289 miles of hard ridin'. |
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Post by Bromhead24 on Jan 9, 2007 19:32:01 GMT -5
how far are you from vegas? 289 miles of hard ridin'. Thats about the distance from where i live (Callaway) to Omaha to the East and Denver to the West. |
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Post by wisconsinalamobuff on Apr 28, 2007 12:03:45 GMT -5
filet mignon cooked almost at medium. it just melts in your mouth
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