Khan
Gone but not forgotten
- Joined
- Aug 23, 2006
- Messages
- 6,924
Warmed to body temperature so I can pretend it's fresh kill.
How do you order your steak?
With my voice. Pantomime does not work well in this situation.
Yes..if you are ordering a full cut of beef.For safety's sake, I order it well-done. Otherwise, I'd order it moo-rare. Am I overly concerned?
This is going to sound strange coming from a NYer, but the NY strip is the least favorite cut of mine. I find it to be too dense with little marbling and sometimes a little tough compared to a nice ribeye or T-bone or sirloin...now we're talking about tender cuts!...The higher grades at higher restaurants are going to whack you at least $20-$25+ for a new york strip or whatever. Then I think one becomes more particular.
Hmmm......wait a minute. Uh oh....that really would be show n tell!That depends I guess...
For safety's sake, I order it well-done. Otherwise, I'd order it moo-rare. Am I overly concerned?
Of course it is not just how well it is cooked but also the grade of beef. The lower grades at cheaper restaurants I don't think it matter how you cook it. The higher grades at higher restaurants are going to whack you at least $20-$25+ for a new york strip or whatever. Then I think one becomes more particular.
I guess they also called it a Salisbury steak and it was usually at the bottom of the menu, but always delicious if you weren't too much of a high brow to order it.
Google Image Result for http://1.bp.blogspot.com/_UMasXZAkbgg/SdWHP6NibvI/AAAAAAAABYw/WcPYf1n6ayk/s400/Salisbury+Steak+April+2nd,,+2009+4.jpg
I like some pink...
"city chicken". Anyone recall that one? It was my favotite lunch in high school.
Ha
I imagine there are a few....BTW am wondering if many on this board prefer their steak rare because they are too frugal to pay for the gas to cook it for a few minutes longer?
I like mine medium. Last time I was in France in March, I ordered a medium, got a blue rare...
R
Actually (don't read further, if you have a weak stomach ), my favorite is steak tartare (yes, raw), and I have enjoyed this in other Euro countries other than France....
Even though it may be considered "raw meat", I've never had any with blood. Maybe the "raw dish" was over prepared ? ...
I prefer no steak at all because mom was so frugal she bought cheap tough cuts. Thank god for the dog under the table.....
BTW am wondering if many on this board prefer their steak rare because they are too frugal to pay for the gas to cook it for a few minutes longer?
When I want a beef-fix, I order a burger...
USDA Prime in the quality steaks-strip, porterhouse, rib costs $24/# and up in a supermarket or butcher shop which sells it. I don't think you can touch this kind of steak in a restaurant unless you pay twice what you suggest.
Ha
Thanks Cash-Flo. Just goes to show how important geography is. Here, regular run of the mill USDA Choice at Safeway or the Kroger affiliate is often the price you mention of $12-$13/#. Sirloin is less, tenderloin more. Even micro-geography matters. Ten mies into the suburbs it might cost a dollar or two less, but with gas overall I would lose.HaHa, where I live you can get those for $12-$13 lb. at the butcher shop and even high brow grass fed beef tenderloin for $20 lb. Upscale rest. USDA prime steak is $25-$27. I live in a somewhat rural area.