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03-09-2005, 05:37 AM
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Hummer Authority
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Join Date: Jan 2004
Location: Home is where the H2 is..
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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!  |
03-09-2005, 05:37 AM
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Hummer Authority
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Join Date: Jan 2004
Location: Home is where the H2 is..
Posts: 1,814
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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! |
03-09-2005, 07:01 AM
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Hummer Guru
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Join Date: Nov 2003
Location: Yes..I really moved outta Texas!!
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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
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If you can't be a good example...Then you might as well be a horrible warning!
www.meatspin.com
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03-09-2005, 12:02 PM
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Hummer Guru
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Join Date: Oct 2003
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A nice 16oz Filet Mignon grilled to perfection. No salt, no pepper, no nothing. Yummy!! |
03-09-2005, 12:34 PM
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Join Date: Jan 2005
Location: KC, MO
Posts: 53
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Soaked overnight in Jim Beam & brown sugar, served with button mushrooms soaked as well grilled to perfection.
Mike
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03-09-2005, 01:20 PM
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Hummer Expert
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Join Date: Nov 2002
Location: Phoenix Arizona
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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. |
03-09-2005, 01:47 PM
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Hummer Veteran
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Join Date: Feb 2003
Location: Sandpoint, Idaho
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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
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03-09-2005, 02:13 PM
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Banned
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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.
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03-09-2005, 03:19 PM
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Hummer Veteran
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Join Date: Aug 2003
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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. |
03-09-2005, 03:46 PM
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Hummer Authority
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Join Date: Mar 2003
Location: P-Town and Now Vegas again.
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Being latino I perfer my steak with Tortias.
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03-09-2005, 03:53 PM
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Hummer Authority
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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!) |
03-09-2005, 04:37 PM
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Join Date: Oct 2004
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03-09-2005, 05:03 PM
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Join Date: Aug 2003
Location: \"Lost Wages\"
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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?
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03-09-2005, 05:40 PM
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Hummer Veteran
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Join Date: Dec 2004
Location: Dallas TX
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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
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03-09-2005, 05:53 PM
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Join Date: Aug 2003
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<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.
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Jonahs
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03-09-2005, 05:54 PM
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Join Date: Feb 2005
Location: Pasadena, CA
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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.
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03-09-2005, 06:03 PM
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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.
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03-09-2005, 06:15 PM
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Join Date: Feb 2005
Location: Pasadena, CA
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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…
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03-09-2005, 06:22 PM
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Hummer Messiah
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Location: PDX
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<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). |
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