Well Done Steak

[dlbleak]

There was a place in my hometown that used to dredge a ribeye in blackened seasoning then deep fry it. It was good.

That sounds tasty!

 

[dlbleak]

I also like a super thick t-bone done in the smoker for a couple hours.

 

[golddigger14s]

It's not moving? Sounds good.

 

[ConstitutionCowboy]

I like mine medium. My dad would say, "Skin it and run it past the fire before it falls down." "Those aren't cows out there, son. Those are self-propelled lether-bound hamburgers."

Woody

 

[CharlieWH2O]

Dad had a saying, "Knock off its horns, wipe its butt and wave it over a match."

He also died at the age of 92 with a pig valve and two quad bypasses under his belt.

I just finished my mango red jalepeno salmon and a huge salad. After my quad bypass in 2014.

I heard that, from my Mom, as "Knock off it's horns, wipe it's ass and run it by the fire on the way to my plate". Always rare for me...

 

[TedKennedy]

Hey! I resemble that remark--except for the fact I like my steak medium rare. I was at the Spudder last night (a "Tulsa tradition" according to their radio ads.) I got the KC Strip done medium rare and it was great. It was my first time there and I'll have to go back again when I can afford to--it's not Ruth's Crist expensive but it's the most I've ever spent on a single meal for myself. The best part (to me) was that they didn't ask if I wanted any steak sauce. IMHO, if the steak needs sauce, it's a fail. If you automatically ask me if I want it, I'm suspicious.

Try the lamb chops there. Ridiculously good.

 

[okie362]

I like my steaks in the form of a nice thick rib eye. Sprinkled with salt, pepper and garlic powder, finished off with a nice pat of garlic butter while it rests to a rare to medium rare doneness. As for steak sauce, I like it. Usually A1, sometimes Heinz 57 and on occasion, mustard mixed with sesame oil. I do this not because it's "needed" but because I LIKE it.

I have a good palate and I enjoy complex flavors (Indian, Thai, Korean, French, Vietnamese...)

Went to a Morton's streak house in Philly. The bill for 2 of us was north of $300 for dinner and a bottle of wine. Steaks were quite good and the quality of the meat was excellent. When I asked for A1 I was immediately snubbed and told "Our steaks don't require condiments." My reply was simply, "They do if you want me to pay for them."

I don't get all the huff about what flavors someone else enjoys. I also like gravy on my biscuits.

 

[dennishoddy]

Gravy is a requirement for biscuits.

 

[SoonerP226]

When I asked for A1 I was immediately snubbed and told "Our steaks don't require condiments." My reply was simply, "They do if you want me to pay for them."

A1 is 'Murica in a nutshell. Look at the front label; it was brought to market in 1862. That means in the middle of our nation's bloodiest war, somebody thought, "you know, what the world needs right now is a good steak sauce, and I'm just the guy to bring it to them. 'Cause 'Murica."

The ones that annoy me are the ones that bring me their "house" sauce in a bottle that looks like an A1 bottle. I didn't ask for "steak sauce," I specifically asked for A1. Is that too difficult to understand? I'm pretty sure I didn't stutter, although with the trends in restaurant acoustics over the last 25 years, I guess I should be glad I got anything I actually ordered...

 

[TwoForFlinching]

A1 is England in a nutshell. Look at the front label; it was brought to market in 1862. That means in the middle of America's bloodiest war, the kings personal chef thought, "you know, what the world needs right now is a good steak sauce, and I'm just the guy to bring it to them. 'For England."

FIFY