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dahorns USER_AVATAR
DaHorns
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Joined: Mon May 21, 2007 7:51 pm
Location: Cedar Park, Tx
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Postby DaHorns » Mon Jul 16, 2007 6:56 pm

I REALLY love a nice marbled ribeye cooked to about medium with wooster as a marinade then hit it with my "special" seasoning I make. I have been to Saltgrass Steakhouse and have seen them put the butter on top of the steak, its really good. What does it do for the steak? Anything? Other than give it that little ummphh? Dang, now Im craving a steak, but its artichokes for dinner tonight. MMMmmmmmmmmm :roll:
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J-Bar-H John

Steaks

Postby J-Bar-H John » Mon Jul 23, 2007 7:32 pm

Ribeyes are the only steak for me. They are how I measure a good steakhouse. I bring them to room temp, add some kosher salt, ground pepper and just a smidgen of granulated garlic. Cook no more than medium rare (if you absolutely MUST) and serve with button mushrooms sauteed in butter and wooster.
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