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!!

MUCH OBLIGED!

[H2Finally]

Hognose, I've gotta try that recipe asap. H2Rocks is right, my mouth is watering!!

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 fees)... So if you do stop-by, please be gentle on your comments of the decor, will ya?

[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.

[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.

[GVME20]

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

Mike

[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.

[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!

[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.

[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.

[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

[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.

[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.

[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

[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...

[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...

[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! Great cuts are a must.

[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.

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

[Fever]

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.

[Dan]

Porterhouse over an open wood fire.

And a nice big blop of ketchup.


Just kidding!

[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.