nycstev
Full Access Member
Almost forgot Smith& Wollensky and Gallaghers. Two landmarks.
Best steak
- Thread starter wheredwhogo?
- Start date
I'm surprised nobody has suggested Lawry's. (yes the same as the seasoning) I think they have 2 locations here in socal, one in hollywood and one somewhere else. Absolutely delicious!!
Begood said:
Prime rib can be a little bloody and I don't really prefer the mouth feel....
A good piece of meat should still have a tiny bit of fight left in it for me.... By no means tough, but it should have texture..... That woody flavor is a must, too.... For a good piece of prime rib, please put a few grill marks on it for me...Thanks.
D
Django said:
You ever had it slow roasted in rock salt?:dontknow:
Silverback said:
No sir. How does that effect the meat?
D
Django said:
Makes it damn good.
I know, that's not an answer. Sorry.
You season the meat and then wrap it in cheese cloth. Put down an inch of rock salt in a deep roasting pan. Set the meat in there, rib side down and put a meat therometer in it. Then you cover the meat with rock salt.
Put it in the over at 200 to 225 degrees and cook it real slow.
Normal thinking would be that it would dry out due to all the salt. What happens is that as it starts to cook, the moisture hits the salt and it hardens into a caccoon which keeps the meat moist.
The funny thing is that even though the meat is moist, it has a nice firm texture to it.
And last, but not least, it's not salty tasting. I usually do this once or twice a year.
6pakattack
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Texas Cattle Company in St Pete !!! :rock: :rock: :rock: They used to have a deal where if within 75 minutes you could eat a 6lb steak,dinner salad,baked potato and desert,it was yours free !!!If not back then it cost you $25 !!!That's an awful large steak,I can put away 1lb,but not 6 !!!
TheSickness
Full Access Member
:marchmellow:Prof said:
Begood
Full Access Member
Damnit, everytime I read this thread I get very hungary.
Bill.
Bill.
Venom Power
Full Access Member
Hmmmmm.. Outback used to be my favorite place. As for Steak & Ale, before they shut down I hoped they would go blow balls. I think Saltgrass was already mentioned in the Houston area. Then there's Texas Roadhouse and Houston's and Texas Land & Cattle. All those places will fill you to the brim with great eats. BUT, if you're a true carnivore fiending for juicy meats, try any Brazilian churrascaria restaurant. One famous one in the Houston area is called Fogo de Chao. Fire-flame broiled meats of ALL kinds brought to your table on sword skewers and sliced right onto you plate.. It may be pricey but you will NOT be dissatisfied.
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Begood
Full Access Member
I just checked, there are none of those anywhere near me. Damn!Venom Power said:BUT, if you're a true carnivore fiending for juicy meats, try any Brazilian churrascaria restaurant. One famous one in the Houston area is called Fogo de Chao. Fire-flame broiled meats of ALL kinds brought to your table on sword skewers and sliced right onto you plate.. It may be pricey but you will NOT be dissatisfied.
Bill.
Venom Power
Full Access Member
Begood said:
That's why I provided some visual aid Bill.. In case one of these places were NOT coming to a location near you... They will have you begging not to bring anymore prime cuts to the table. If you don't stop them they will pile it on until the place closes... I did some for a GTG here in Houston..
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TREKER
Full Access Member
Peter Lugers = best steak... period
Venom Power
Full Access Member
TREKER said:
Whatever happened to Beefsteak Charlie's in NY? I remember that place when I was young. One was in Yonkers and the other was on Fordham Rd.
jelms
Full Access Member
Silverback said:Makes it damn good.
I know, that's not an answer. Sorry.
You season the meat and then wrap it in cheese cloth. Put down an inch of rock salt in a deep roasting pan. Set the meat in there, rib side down and put a meat therometer in it. Then you cover the meat with rock salt.
Put it in the over at 200 to 225 degrees and cook it real slow.
Normal thinking would be that it would dry out due to all the salt. What happens is that as it starts to cook, the moisture hits the salt and it hardens into a caccoon which keeps the meat moist.
The funny thing is that even though the meat is moist, it has a nice firm texture to it.
And last, but not least, it's not salty tasting. I usually do this once or twice a year.
You are making me drool for sure
YummoAll I can say Tim if you have ever had a good piece of prime rib you would not forget it. I've had some bad ones that have made me wished I had gotten fish.....
Like the ape has pointed out it is a meat that takes some care to prepare correctly.... Well worth it, if you take the time....
Begood
Full Access Member
Damn that looks good. Opps I think I'm drooling.Venom Power said:That's why I provided some visual aid Bill.. In case one of these places were NOT coming to a location near you... They will have you begging not to bring anymore prime cuts to the table. If you don't stop them they will pile it on until the place closes... I did some for a GTG here in Houston..
Bill.
They were somehow connected to the mysterious death of Secretariat!Venom Power said:
......I used to go there all the time. (Unlimited pitchers of beer and sangria)! It was truely an affordable night out. Lots of boring stories I could share right now, when Joey Mags was much younger and a little more foolish............ I think they belonged to a national chain, some pencil pusher probably ended the whole affair.:dontknow:
Venom Power
Full Access Member
6pakattack said:Texas Cattle Company in St Pete !!! :rock: :rock: :rock: They used to have a deal where if within 75 minutes you could eat a 6lb steak,dinner salad,baked potato and desert,it was yours free !!!If not back then it cost you $25 !!!That's an awful large steak,I can put away 1lb,but not 6 !!!
$25.00 for a 96 oz. steak?!?!?!? That's not bad at all.. If I couldn't finish it I would pay the $25.00, be done with the challenge and go home with leftovers.. I would think they'd charge $125.00 if you couldn't finish it..
Haterade
Full Access Member
The best steak I have had in Austin is at Houston's on the northside. We have tried Truluck's and Sullivan's but for the money we paid were not impressed. In the Dallas area my favorite is McCormick & Schmick's followed by Kirby's (although I think it was the company we were with when we ate there is what made the visit memorable)
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