Opening a new restaurant in Manhattan Bch (high-end, youngish crowd). Never served steak before, so I thought I'd ask my fav crowd what your fav $30 steak recipes are? (Other than "just salt & pepper"..)

Oh, the Hummer connection? Show the waitress your H2 key, FREE COCKTAIL ON THE HOUSE!!

MUCH OBLIGED!

Opening a new restaurant in Manhattan Bch (high-end, youngish crowd). Never served steak before, so I thought I'd ask my fav crowd what your fav $30 steak recipes are? (Other than "just salt & pepper"..)

Oh, the Hummer connection? Show the waitress your H2 key, FREE COCKTAIL ON THE HOUSE!!

MUCH OBLIGED!

It's called Venison!
Next favorite is worshestershire sauce, lemon, a little chili pepper, and lots of beer, and let it soak for about an 3 hours. Very tender!

Good stuff Mainerd(sp?)

Ric-H2

A nice 16oz Filet Mignon grilled to perfection. No salt, no pepper, no nothing. Yummy!!

Soaked overnight in Jim Beam & brown sugar, served with button mushrooms soaked as well grilled to perfection.

Mike

I fix my Steak's this way. I start off with pepper and garlic salt, I will rub it into the meat, I do both sides. And for the KILLER I will add Jamaican Jerk Marinade to the Steak and I do a hand rub on it, cook on open fire and it is to die for.

And I Wish You Best Of Luck With The New Restaurant.

Just salt and pepper. Don't ruin good beef.

Where in Manhattan Beach? I used to spend a great deal of time in Hennessey's. A lot of time. Some of it on the floor

Ok, what kind of cut. It makes a difference. Some steaks are going to be naturally tender and others needs some stuff to make it so. Find a Black Angus beef supplier, personally I think they are the best consitant meat.

Most steakhouses don't marinade much or do much prep to the meat other than cooking it properly. Getting a good sear on the outside to seal in the juices is the make it/break it with most cuts of steak. I would start with the common grilled steak and then toy with your own ways of braising or marinading. The KISS method is great for steaks. AZ hummerboy brought up a good point also. Develop your own rub and hand rub salt, pepper and what every else you come up with. I do a rub for our venision back straps most of the time when we cook it. But my rub consists of everything in the frig and spice cabinet.

I cook mine over Lazzari and use some basic spices depending on the cut. Lazzari is also good to use when smoking briskets and sausage.

Being latino I perfer my steak with Tortias.

Wow! Great suggestions. Thanks! The meat is gonna be the best quality I can find. Maybe even Kobe. I agree that simple is usually best -- but there are like 5 restaurants around that served em that way, and I want to be (subtly) different.

I will try ALL of your recipes -- gonna eat LOTS OF RED MEAT THIS WEEK!!

Please keep em coming!! FREE MEAL IF YOU'RE LOCAL!! (405 South, Exit Manhattan Bch Blvd, west till you touch Pacific Ocean!)

All this talk of juicy big American steaks is making me very very hungry!!!

Everyone is right. Cut & quality to start with. Good high temp searing to seal in the juices is very important. But you might want to watch the marinates. I'm sure they're all good here but what one person likes another might dislike. Maybe offer an option?? Call it some fancy name tied in with your property name, etc. Maybe even charge a little extra. Just some thoughts. And, SELL THE SIZZLE, NOT THE STEAK!

Now, can I fax you a copy of my key and you send me a steak?

I too am a great steak lover. I did hear once from a chef that you should never salt a steak prior to cooking the salt takes out the moisture and can dry out an ordinarily nice piece of meat.
This is really good its a little off the wall but great tasting. Grill a nice steak Medium rare and top it off with a strawberry yogurt. Some how the flavours just compliment eachother
Good luck with the new venture

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I did hear once from a chef that you should never salt a steak prior to cooking the salt takes out the moisture and can dry out an ordinarily nice piece of meat. </div></BLOCKQUOTE>

And that is correct. Salt it ONLY after it's seared.

When I was first starting college I worked at a steakhouse up in Folsom CA called Cattleman’s. They had some great steak but I really think it was the good quality meat that made it so good. They also claimed to “age” the meat but I don’t know what that entailed.

I’ve been to a few places local to us lately taking out girls (damn they are costly little things) and one favorite has been the filet mignon at Houston’s in Pasadena. If you can reverse engineer their recipe then improve it that would be great.

I work in El Segundo just minutes from your place. What are your hours, I am dying to try it out. I’d like to bring my next date there.

You probably don't want to know what aged meat means. Many people don't understand it. BUT, One cures meat and it acquires better taste and is more tender by allowing it to "age" or cure right after the kill. The carcass is generally hung up and allowed to cure for anywhere from 1 day to a month at a refrigerated temperature which allows for the meat to dry out and break down, making it more tender and tasty.

OH, well that sounds rather involved. I guess the “dry” is a key factor. I inadvertently aged a couple of pork chops in my fridge last week. No way to tell if they were more tasty or tender…

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Spike:
A nice 16oz Filet Mignon grilled to perfection. No salt, no pepper, no nothing. Yummy!! </div></BLOCKQUOTE>

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Woogy:
Just salt and pepper. Don't ruin good beef.

Where in Manhattan Beach? I used to spend a great deal of time in Hennessey's. A lot of time. Some of it on the floor </div></BLOCKQUOTE>

I'm right there with you guys. But pepper is CACA(poopy).

[quote]Originally posted by hummerNCO:


I’ve been to a few places local to us lately taking out girls (damn they are costly little things) and one favorite has been the filet mignon at Houston’s in Pasadena. QUOTE]
Try J & J steak house.....Best in Pasadena.

You know… that is one place I have been meaning to try but haven’t got around to yet. I was planning to go there next to compare.

1.Must have certified angus beef. 2. Must have very high temp flame. 3. Must not marinate!!!!Do you want a steak or a teriyaki flavored something else? 4. After it is seared lightly salt and pepper. 5. Cook just past the point where it has a chance of recovery 6.Enjoy! I prefer ribeyes, but a good strip or t-bone is nice too.

Ribeye all the way!! The marbelling in it makes it very juicy and tender! Fillet is next. The Keg makes a bacon wrapped fillet. It's wonderful! Broiling works great. It seals the juices in. Have you ever been to Ruths Chris? Their steaks are broiled.
Please, no kissing, marinating or smoking. I only smoke after! Great cuts are a must.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by hummerNCO:
What are your hours, I am dying to try it out. I’d like to bring my next date there. </div></BLOCKQUOTE>Grand Opening May 1st!! Will update (& invite)!!

Oh, come on the weekends, after 10pm we become a hot club with to-die-for appletini & gingertinis! If you're into beer, gotta try our exotic TIGER Beer!!

Porterhouse over an open wood fire.

And a nice big blop of ketchup.


Just kidding!

H2F, here is a different marinade that not everyone will like. It is very popular at one local rest. I only have it on occasion, but it is very good. I prefer a salty steak.

Sherry, pineapple juice, teriyaki and sugar.

Dear H2F,

I don't live all that far from Manhattan Beach. I frequently ride through there with my bicycling club. Here's my problem (and I suspect I'll catch grief for saying this):

I have been a vegetarian for most of my life and don't really have any plans to change that. I would be happy to give patronage to an H2 brothers establishment. I'd even bring along a one of those "costly littlw things," maybe even one that eats meat. My question is, after the Grey Goose Dirty Martini (neat), what can you show me. In Southern California, you cant forget about us grazers. So if you're talking tofu steak, marinate away and send me the address so I can stop by.

Thanks!

t~

My Bro, there is no way we can forget our vegan friends! My lovely wife is 80% vegan hergorgeousself -- so for sure we will have many delicious cellulose-based entres!

We are still in escrow; I will update and send invite VERY SOON!

So, what's your fav tofu steak recipe?

A bicycler, vegetarian AND a H2? Damn, I know gas is expensive but.....

Tofu WHAAAT?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">You probably don't want to know what aged meat means. Many people don't understand it. BUT, One cures meat and it acquires better taste and is more tender by allowing it to "age" or cure right after the kill. The carcass is generally hung up and allowed to cure for anywhere from 1 day to a month at a refrigerated temperature which allows for the meat to dry out and break down, making it more tender and tasty. </div></BLOCKQUOTE>

I was in Vegas recently and on the main floor of the casino NEW YORK NEW YORK was a steak shop just as you describe. I had always heard about them but never saw one before. Windows and windows full of beef at different stages of aging and displaying various shades of grey and black.

I like black.

I think it is Smith and Wollenskies (sp?) I have eaten there in Vegas and it is very good. However, here in Dallas we have Bob's Steak and Chop House and it is simply the best. Del Frisco's is second and Smith and Wollensky is third.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by tower:
Dear H2F,

I don't live all that far from Manhattan Beach. I frequently ride through there with my bicycling club. Here's my problem (and I suspect I'll catch grief for saying this):

I have been a vegetarian for most of my life and don't really have any plans to change that. I would be happy to give patronage to an H2 brothers establishment. I'd even bring along a one of those "costly littlw things," maybe even one that eats meat. My question is, after the Grey Goose Dirty Martini (neat), what can you show me. In Southern California, you cant forget about us grazers. So if you're talking tofu steak, marinate away and send me the address so I can stop by.

Thanks!

t~ </div></BLOCKQUOTE>


Don't fret, Tower -- I'm a vegetarian as well (8 years now). I have no problem with my meat-eating friends though -- it's simply a choice.

Today's legal section in the paper had something very special in it. Ruth's Chris ABC application for the VA Beach location!

You guys really are cruel talking about steak! Damn - I'll be glad when the holes heal up where my 4 wisdom teeth were last week!

Klaus, you get no sympathy from me. I got mine out last year by the wife's father! I was fu@$ed up for weeks! Do you think he did that on purpose? It wouldn't have been so bad if I had it done when I was originally told to, about 20 yrs ago....