Best steak to eat while listening to your rig?

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...

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.

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 ;-)

unless meat is organic, free of hormones and antibiotics and if animals are grass fed, pesticides are not used,

the food value of the meat is questionable.

I bet most of you could not perform the kill. ?