Best steak to eat while listening to your rig?

Loomisjohnson

I find Costco has excellent meat at excellent prices. I buy all my meat there.

Trelja

Proper salting is key. I find that rubbing with fresh ground black pepper 10-15 minutes before grilling then after placing on the grill sprinkle liberally with Kosher salt works well for me. Pay particular attention to the fatty parts, the eye in a ribeye and outer layer in all others.

I would advise caution salting too soon, no more than 5 minutes, as it will draw out moisture.

Dan-ed

Awesome!

Prpixel

Used to like it "black and blue" too. But like Kbarkamian my taste has changed and now like it medium rare.

Funny, but all this talk of steak, which we like and why, and its' preparation seems eerily similar to audio!

To each his/her own and that's OK!!

Best,

Dave

Well, it appears that some people have at least as much passion about steaks as they do about music. Might be a connection..

Inna

Is it because most of us are neurotic as hell?

I think being neurotic definitely has a big part in it. My neurosis extends beyond audio (and steak), however it pretty much started when my audio obsession began.

My wife simultaneously appreciates and despises by obsession with having to research the he'll out of anything I buy. Gotta make sure it's well worth the money. For example, I had to replace my now 17 year old backpack that I bought when I first started college. Just bought a North Face backpack for $115. Why $115 for a backpack? Well, I use it every day to carry a ton of stuff - workout clothes, showering stuff, work stuff, etc., and it has a lifetime warranty. I'd rather spend $115 and have something that'll last 17 years than pay $25 for something that'll piss me off daily and need to be replaced in no more than 2 years.

Makes sense, but my wife says "Why can't you pick out a damn backpack like everyone else and be done with it, rather than research them all for no less than a month?" My response - "I want to buy it once and be done with it."

Anything over the cost of a few bucks turns into this. Neurosis? Absolutely. Rational? I think so. She never faults what I buy.

Most line cooks buy their beef at Costco because they don't make squat. Having worked the line and been a Chef at multiple establishments, I know this from personal experience.

I don't eat beef much, so I spend my money on the good stuff. I like about four weeks of dry age on my beef. Beef so old, it has a rind on it like old stinky cheese. Ah, but when you cut that rind off, the flavor underneath is so intense and sublime. Expect to pay between $$40-$100, depending on the age and cut, because of all the shrinkage and lose. I've also had Kobe and Wagyu many times.

IMHO, the only use for A1 is for polishing copper.