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Best steak to eat while listening to your rig?

One of life's little pleasures for me is grilling a nice steak, grabbing a satisfying Argentine Malbec or California Cabernet, and parking myself in front of my hi-fi for some musical enjoyment. It really doesn't get much better than this (unless it's raining or snowing outside -- that's icing on the cake).

So, what are your favorite home-cooked steaks and how do you prefer to prepare them? For me, I find that a ribeye or porterhouse from my local Wegman's is fantastic. I season it with Montreal steak seasoning and grill it for about 8 minutes per side (4 minutes in the 10 o'clock position and 4 minutes in the 2 o'clock position). I've played with grilling for less time and finishing in the oven, but don't feel it adds much.
sufentanil
prpixel
876 posts
 
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.
inna
7,923 posts
 
I don't know why.
$115 for a backpack is absolute minimum, in my opinion.
I don't use backpacks but I recently bought Victorinox shoulder travel bag that I use every day for $185. And it was on 40% off sale. Is it worth it? Probably, I'll see.
trelja
3,226 posts
 
Mrtennis, "meat can't compare to a good piece of fish."

Some of us disagree. At any rate, it's not an either/or situation. I happen to love seafood as well.

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

That is a familiar fallacy, one that I bought into as well - for 25 years no less. I was as skeptical as the next guy, but yet again, The Doctor was right. As he taught me, salting and brining are classic techniques.

Try salting your steak (sea salt, not the bitter, metallic regular table salt) the day before. And, if that's not in the cards, as far in advance on the same day as is possible.The improvement in taste, tenderness, and juiciness is such that I predict it will become part of your routine. Again, not only beef, but pork, lamb, bison, etc.

Money back if not delighted...
rrog
1,958 posts
 
FedEx just delivered a box of porterhouse steaks from Lobel's of New York. These are prime dry aged steaks and the flavor is fantastic. This thread got me thinking.

I hope these steaks are as good as Mrtennis' salmon.
swampwalker's avatar
swampwalker
5,138 posts
 
FedEx just delivered a box of porterhouse steaks from Lobel's of New York. These are prime dry aged steaks and the flavor is fantastic.

Rrog- Make mine on the red side of medium rare. I'll open a nice aged cabernet and be right over ;-)
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