Fav STEAK Recipe?

[H2Finally]

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!! http://www.elcova.com/infopop/emoticons/icon_biggrin.gif http://www.elcova.com/infopop/emoticons/icon_biggrin.gif

MUCH OBLIGED! http://www.elcova.com/infopop/emoticons/icon_smile.gif http://www.elcova.com/infopop/emoticons/icon_smile.gif

[H2Finally]

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!! http://www.elcova.com/infopop/emoticons/icon_biggrin.gif http://www.elcova.com/infopop/emoticons/icon_biggrin.gif

MUCH OBLIGED! http://www.elcova.com/infopop/emoticons/icon_smile.gif http://www.elcova.com/infopop/emoticons/icon_smile.gif

[RIC-H0]

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

[Spike]

A nice 16oz Filet Mignon grilled to perfection. No salt, no pepper, no nothing. Yummy!! http://www.elcova.com/infopop/emoticons/icon_smile.gif

[GVME20]

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

Mike

[Arizona Hummerboy]

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. http://www.elcova.com/infopop/emoticons/icon_biggrin.gif

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

[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

[PARAGON]

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.

[Fever]

I cook mine over Lazzari (http://www.lazzari.com/products.html) and use some basic spices depending on the cut. Lazzari is also good to use when smoking briskets and sausage.

[Albie]

Being latino I perfer my steak with Tortias.

[H2Finally]

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!! http://www.elcova.com/infopop/emoticons/icon_biggrin.gif http://www.elcova.com/infopop/emoticons/icon_biggrin.gif

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

[HUMMERCHIEFUK]

All this talk of juicy big American steaks is making me very very hungry!!! http://www.elcova.com/infopop/emoticons/icon_rolleyes.gif http://www.elcova.com/infopop/emoticons/icon_rolleyes.gif http://www.elcova.com/infopop/emoticons/icon_rolleyes.gif

[LasVegas]

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? http://www.elcova.com/infopop/emoticons/icon_biggrin.gif

[NU2H2]

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

[LasVegas]

<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.

[hummerNCO]

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.

[PARAGON]

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.

[hummerNCO]

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…

[DRTYFN]

<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!! http://www.elcova.com/infopop/emoticons/icon_smile.gif </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).

[Albie]

[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.

[hummerNCO]

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.

[ratesguy]

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.

[ROX]

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! http://www.elcova.com/infopop/emoticons/icon_biggrin.gif Great cuts are a must.

[H2Finally]

<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)!! http://www.elcova.com/infopop/emoticons/icon_smile.gif http://www.elcova.com/infopop/emoticons/icon_smile.gif

Oh, come on the weekends, after 10pm we become a hot club with to-die-for appletini & gingertinis! http://www.elcova.com/infopop/emoticons/icon_biggrin.gif http://www.elcova.com/infopop/emoticons/icon_biggrin.gif If you're into beer, gotta try our exotic TIGER Beer!!

[Dan]

Porterhouse over an open wood fire. http://www.elcova.com/infopop/emoticons/icon_wink.gif

And a nice big blop of ketchup.


Just kidding! http://www.elcova.com/infopop/emoticons/icon_biggrin.gif

[KenP]

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.

[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~

[H2Finally]

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! http://www.elcova.com/infopop/emoticons/icon_smile.gif http://www.elcova.com/infopop/emoticons/icon_smile.gif

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

So, what's your fav tofu steak recipe? http://www.elcova.com/infopop/emoticons/icon_wink.gif

[LasVegas]

A bicycler, vegetarian AND a H2? Damn, I know gas is expensive but..... http://www.elcova.com/infopop/emoticons/icon_wink.gif

[KenP]

Tofu WHAAAT?http://instagiber.net/smiliesdotcom/cwm/3dlil/puke.gif

[Grim Reaper]

<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.

[ratesguy]

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.

[SOCRATES]

<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.

[KenP]

Today's legal section in the paper had something very special in it. Ruth's Chris ABC application for the VA Beach location! http://www.elcova.com/infopop/emoticons/icon_biggrin.gif

[Klaus]

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!

[KenP]

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

[Klaus]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alec W:
Klaus, you could try a nice Steak Tartar http://www.elcova.com/infopop/emoticons/icon_wink.gif </div></BLOCKQUOTE>

No thanks... I demand well done. Just a side effect of where I work.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KenP:
It wouldn't have been so bad if I had it done when I was originally told to, about 20 yrs ago.... </div></BLOCKQUOTE>

Exactly my problem as well.

BTW - I heard a good saying about sympathy (from a Vet from WWII):

"Do you know where you find sympathy? You find sympathy in the dictionary between **** and syphilis."

[hognose]

All right h2finally, this subject is near and dear to my heart.

Here is the recipe for the best tasting steak I have ever made. You'd probably want to combine ingredients from the items below rather than purchasing the pre-made product but give it a taste.

Marinate Filet for at least 4 hrs in house of tsang teriyaki sauce (yes - use this brand specifically!). Grill appropriately then lightly season steak with Johnny’s seasoning after meat is approx 80% cooked. Finish grill steak as desired (though anything beyond medium is an affront to the gods of steak).

I am only going to tell you this idea because I have no plans to use it (but if it makes you filthy rich...hook me up...;-)....now here it is....sell a steak sampler. As a connoisseur of fine steak I would absolutely love to order a sampler of each steak on the menu. Also, rather than having a set marinade offer a marinade menu which can be applied to each of several different cuts of steak. This would encourage people to return and try each of the marinades with their favorite cut and perhaps also delve into different cuts with their fav marinade. This marinade/steak menu could then also make up your sample platter. You could charge a premium and rather than just a meal the patron would be getting an "experience" much like the beer sample platters available at microbreweries. This may be best for a true steakhouse but I think you could make your biz stand out if able to successfully implement.

Good luck with the new venture, and remember to hook me up! ;-)

Chris

[H2Finally]

Chris, that's a REALLY GREAT IDEA!!

Honestly, this is the truth: when we were testing recipes, and had many different flavored steaks going, I (half-jokingly) told my lovely wife that we should serve the very plate we were working with, which had a variety of small cuts/flavors!!

But the way you put it was very succint and entirely clarified the idea!! THANKS AGAIN!! Come visit when you're in SoCal, and let me buy you dinner!! http://www.elcova.com/infopop/emoticons/icon_smile.gif http://www.elcova.com/infopop/emoticons/icon_smile.gif

[KenP]

It is a great idea. Watch out for waste and consistancy. As you know, marinades require different setting times so planning is important. Your food cost will go up with this type of item.

Now if you could get it pre-marinated and frozen...

[CRUZMISL]

Very few will pay Kobe prices, if any. Also for you to make any money your steak would have to be $75, it will cost you $30. I love Kobe but many don't because it does have a significant amount more intramuscular fat.

Searing does absolutely nothing to keep juices inside the meat. The browning or "the Maillard reaction" does give great flavor due to carmelization. Also letting the meat rest is important after cooking.

Salting prior to coooking also does NOT pull moisture out of the meat. It does pull specific proteins to the surface (can't remember the name) and will help in browning. Use kosher salt and salt about 20 minutes prior to cooking.

Lastly, stay away from marinades and or heavy spice rubs. You want the quality of the meat to shine.

Joe

[Joseph Muha]

At our restaurant - It is definately the Al and Jen's Fillet (PRIME - Yes, it does make a difference) with sauteed onions and Maytag Bleu Cheese (yes, it too makes a difference). MEDIUM RARE. At home, I do my best to duplicate it, but that Montigue oven is such a key componant in the process...

[PARAGON]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by CRUZMISL:
Very few will pay Kobe prices, if any. Also for you to make any money your steak would have to be $75, it will cost you $30. I love Kobe but many don't because it does have a significant amount more intramuscular fat.

Searing does absolutely nothing to keep juices inside the meat. The browning or "the Maillard reaction" does give great flavor due to carmelization. Also letting the meat rest is important after cooking.

Salting prior to coooking also does NOT pull moisture out of the meat. It does pull specific proteins to the surface (can't remember the name) and will help in browning. Use kosher salt and salt about 20 minutes prior to cooking.

Lastly, stay away from marinades and or heavy spice rubs. You want the quality of the meat to shine.

Joe </div></BLOCKQUOTE>I just love it when some yoohoo posts information that contradicts what many others have said just to appear like he knows something. Joe, you are dumb. You deserve to be beaten up on because you could have done a little more research and posted here in a way as to not either a) call the other posters stupid or b) call them liars. That's exactly what you did with your post.

Searing is what it is called. In the US we do not use some Frenchie's name just because he wrote the chemical reaction explaining the searing that has been done for centuries. And yes searing DOES indeed seal in the juices, you said so yourself and didn't know it. Remember, you can't believe everything you read on the internet or from a book by Harold McGee. The carmelization process creates a barrier that slows the evaporative process that would naturally occur when cooking meat slower at a lower temperature. I guess the millions of people who grill meat every week are too dumb to know whether or not this is the case. Just like anything else, some chefs go to some French cooking school and are told that searing will not seal in all of the juices, it then becomes that "searing does absolutely nothing to keep juices inside the meat." Notice before that I said that it slows the process, and it indeed does and is a fact not a theory.

Secondly, it is quite dumb to say that "Salting prior to coooking also does NOT pull moisture out of the meat" as salt is the active item used to do just that in many moisture removal processes. Now some chefs will salt rub a cut of meat to remove moisture from the outer layer of the meat and effectively create a different searing which creates a different taste. With some moisture removed the searing process reacts differently. You were taught that main by-product of "the Maillard reaction" is water vapor, right? Why would you suggest to use Kosher salt? The reason one would use Kosher salt is that it is bigger crystals and absorb more moisture, but your comment is that it doesn't absorb moisture. http://www.elcova.com/infopop/emoticons/icon_rolleyes.gif

And, all the chefs theorize that you let the meat rest BEFORE you cook, not after you cook it. You serve the meat as soon as you can after cooking so that the eater might open up the meat and stop the continued cooking process. If you want to talk Kobe (it's true name is Tajima) beef, I'll be more than happy to set you straight on that too.

You could have moved along and not commented in this thread, but instead you decided to go against the grain (pun intended) and use some little known theories by others that just have to have a different answer from the rest of the world.

[KenP]

For my b-day the wife tried to find me a place with Kobe. None around here. She then called some former associates in the rest. biz to see if they could get it. They could, but would have to order half the cow for us. Oh well. Next time we're in a larger metropolitan area she knows what we are getting one night. http://www.elcova.com/infopop/emoticons/icon_biggrin.gif

[Mr. I - Man]

I know this is sacraligious. 2 weeks I had a Kobe beef burger with foile gras and carmelized onions on top with a side of truffle oil a herb french fries. Damn Good

[CRUZMISL]

Paragon, I know what searing is....

The kosher salt brings water soluble proteins to the surface and enhances carmelization. I suggest using kosher salt because the flakes are larger and easier to control. Oversalting can be a problem with table salt.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The carmelization process creates a barrier that slows the evaporative process that would naturally occur when cooking meat slower at a lower temperature. </div></BLOCKQUOTE>

We're talking steaks here not a roast and steaks are cooked over high heat not low and slow.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">And, all the chefs theorize that you let the meat rest BEFORE you cook, not after you cook it. You serve the meat as soon as you can after cooking so that the eater might open up the meat and stop the continued cooking process. </div></BLOCKQUOTE>

I really hope you don't dive into a steak right after removing it from the heat. You'll have a nice dry steak and a pool of juice on your plate. As for carry over heat you need to adjust that according to the size of your steak and compensate accordingly.

Kobe steak in the US is not true Kobe steak but a version of Kobe steak using the same Wagyu cattle imported from Japan that is raised and bred in the US. True Kobe steak is illegal in the US.

I don't claim to be an expert and never called anyone an idiot. I was just giving my opinion.

[PARAGON]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by CRUZMISL:
Paragon, I know what searing is....

The kosher salt brings water soluble proteins to the surface and enhances carmelization. <span class="ev_code_RED">Proteins are not involved in caramelization only carbohydrates. And no, salt reduces the moisture content which make the searing different. It doesn't make it browner, the only thing that would make it browner would be sugars (carbs)</span>
I suggest using kosher salt because the flakes are larger and easier to control. Oversalting can be a problem with table salt.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The carmelization process creates a barrier that slows the evaporative process that would naturally occur when cooking meat slower at a lower temperature. </div></BLOCKQUOTE>

We're talking steaks here not a roast and steaks are cooked over high heat not low and slow. <span class="ev_code_RED">Your teachers referred to you as slow a lot, didn't they. Caramelization is the byproduct of searing and you obviously do not have searing if you cooked lower and slower. Therefor, the caramelization from the searing creates the barrier that reduces moisture removal from the meat, period. I am distinctly sorry that you could not tell that sentence was a comparison of the advantage to searing.</span>

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">And, all the chefs theorize that you let the meat rest BEFORE you cook, not after you cook it. You serve the meat as soon as you can after cooking so that the eater might open up the meat and stop the continued cooking process. </div></BLOCKQUOTE>

I really hope you don't dive into a steak right after removing it from the heat. <span class="ev_code_RED">That's exactly what I and many people do and want to do. I want to discontinue the cooking process, sorry you miss the entire concept.</span> You'll have a nice dry steak and a pool of juice on your plate. <span class="ev_code_RED">See, this comment infers than I am lying, because I in fact do not have a dry steak and the juices on my plate are a positive thing.</span> As for carry over heat you need to adjust that according to the size of your steak and compensate accordingly.<span class="ev_code_RED">This is just getting dumb and not worth arguing about. I can't even believe I am responding to this last idiotic post on the subject.</span>

Kobe steak in the US is not true Kobe steak but a version of Kobe steak using the same Wagyu cattle imported from Japan that is raised and bred in the US. True Kobe steak is illegal in the US.<span class="ev_code_RED">First it's cattle from the same Black Wagyu herds and is handled the same way (massaging and all of that stupid crap). Secondly, double check on the legality. You can order Kobe for about $140 (give or take) per pound with the ones grown in California costing about half that. I believe the ban was lifted months ago.</span>

I don't claim to be an expert and never called anyone an idiot. I was just giving my opinion. </div></BLOCKQUOTE><span class="ev_code_RED">No, you told others they were wrong about searing proces among other things. That's not providing an opinion. There are ways to display ones opinion without completely discrediting those that have posted before you, without throwing logic to the wind and without sounding like a pompous ass. I simply posted in the same agressive manner with which you did. Personally I don't understand the favor with Kobe. I don't believe in liking something because it is exclusive and your to. I'll take Black Angus any day.</span>

[ROX]

Okay! Let's rename the post "Steak School". http://www.elcova.com/infopop/emoticons/icon_biggrin.gif

My mouth is ssssttaarrttinngg to waaaattteerrr. Is that restaurant open yet?

[hognose]

H2finally,
I may just take you up on that offer one day!

BTW, I forgot another critical ingredient. Immediately after adding the Johnny's seasoning add bacon bits, cook for a few more minutes, flip, then add bacon bits to the other side, cook until done, let sit for a couple minutes, then serve. BTW, use real bacon bits. In my opinion this gives an even better flavor than a bacon wrapped filet. Works well for NY strip and porterhouse as well.

Again, good luck with the new venture!

[H2Finally]

Hognose, I've gotta try that recipe asap. H2Rocks is right, my mouth is watering!! http://www.elcova.com/infopop/emoticons/icon_smile.gif

On a related note, we tried to get the West Hollywood designer of Tao New York to spent a few minutes giving his opinion on decor of my new place. But he was too swamped with the design of the 42,000 sqft Tao Las Vegas to bother with my tiny place (even though we agreed with his $10K http://www.elcova.com/infopop/emoticons/icon_eek.gif fees)... So if you do stop-by, please be gentle on your comments of the decor, will ya? http://www.elcova.com/infopop/emoticons/icon_wink.gif http://www.elcova.com/infopop/emoticons/icon_biggrin.gif

[KenP]

Ok, here is another one and it is so simple and very popular here. Also, it is what I call "Stupid Proof". (For those of you in the rest. biz, you know what I mean.)

Blackened Steak with blue cheese or just a Black-N-Blue. Do just what it is called, blacken the steak and just before pulling it add fresh crumbled blue cheese so it melts on the way to the table. Add grilled vegies or mashed potatoes and you are set. So simple.

It is a staple for these guys that are going to make it big. Vivo and Atlas have the design features you see in national chains and Chick's is great for pulling your boat up to night or day.
http://www.insidebiz.com/output.cfm?ID=3536187

Seriously, it is a good product.

[KenP]

H2F, these guys used a name very familiar to rest. owners. He did MJ's Chicago place as an example.

[PARAGON]

H, I of course have no idea of your location (demographics and all) but it sounds like if you go the route of using some of these ideas you could have a "designer steak" menu. If one goes to a steak place, one expects a steak without any dressings. But if you had fixed recipies of "designer steaks" or some variant of that idea, you could generate your own buzz with that.

[Andy C]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KenP:
Ok, here is another one and it is so simple and very popular here. Also, it is what I call "Stupid Proof". (For those of you in the rest. biz, you know what I mean.)

Blackened Steak with blue cheese or just a Black-N-Blue. Do just what it is called, blacken the steak and just before pulling it add fresh crumbled blue cheese so it melts on the way to the table. Add grilled vegies or mashed potatoes and you are set. So simple.

It is a staple for these guys that are going to make it big. Vivo and Atlas have the design features you see in national chains and Chick's is great for pulling your boat up to night or day.
http://www.insidebiz.com/output.cfm?ID=3536187

Seriously, it is a good product. </div></BLOCKQUOTE>

This is my favourite - use English Stilton though - its is the best cheese to have with steak by far - in my opinion anyway.
I used to buy a whole stilton and feed it with a cup of port (core out a well in the middle of the stilton to pour the port into) a day for a month. Trust me - port fed Stilton and steak cannot be beaten.

Of course the problem is we cant buy whole Stiltons over here - buggar.

[Dug]

Good luck with the new restraunt! Just a thought how about a juicy hamburger with hoser salt on it seared/sealed whatever? With a dash of gold bond sprinkled on it? anyone?

[ROX]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dug3x3:
Just a thought how about a juicy hamburger with hoser salt on it seared/sealed whatever? With a dash of gold bond sprinkled on it? anyone? </div></BLOCKQUOTE>
BLEAAAAK!!!http://smileys.smileycentral.com/cat/4/4_6_11.gif ('http://www.smileycentral.com/?partner=ZSzeb008_ZNxdm867YYUS')

[LasVegas]

Ugh oh. Here comes the Gold Bond again. http://www.elcova.com/infopop/emoticons/icon_biggrin.gif

[KenP]

Hey, don't knock the GB. After that Subaru thread I had to try it and that stuff is great. I can't wait until summer. I'm putting a small bottle of it in the golf bag for emergencies. http://www.elcova.com/infopop/emoticons/icon_eek.gif

[H2Finally]

Please, please I beg you, do NOT turn my delicious steak thread into one about Gold Bond for your balls... http://www.elcova.com/infopop/emoticons/icon_eek.gif. PLEASE!!

[KenP]

Hey, I don't mind a marinated steak, but marinated balls is a whole different story.