The Steak Bitch Club Discusses Meat

[jonas]

Also in the case of steaks, knowing the grades is key.

I believe it's the same in Canada and the USA but let me try here.

AA, AAA, Prime and Kobe are the four most common grades. Each one has a degree of more marbling then the last. Prime being crazy enriched with fat, thus being a bit tricky to grill as flare ups occur more often (charring the meat, so grill and finish in the oven) but the flavour is great. Kobe beef is just a luxory. Cows are fed beer and massaged all day until they meet their doom. The meat is so marbled and so tasty, but it's damn expensive. I hear 1 kilo is 500 bucks or something, I think I got the measurement wrong but it's not cheap. There is also American Kobe beef which came about when a couple years ago you could import japanese kobe cows to USA (illegal now) and they had some of those cows mate with regular cows, thus bringing forth american kobe beef - which is still great and was just used on Iron Chef America (probably cost the show's budget like 100 grand ha)

Anyways, we serve supposed AAA at my work and it tastes great although I think it might be AA (Hilton Hotel) just because it doesn't have that much marbling.

So get your grades down and head out and buy the best cut. Then your meat dreams will be filled.

[Advocate]

Hollar!!!1!!

[D_N_G]

some badass steakhouses in Dallas

pappas bros
3 forks
ruth's chris
del frisco's double eagle
bob's chop house

and my favorite

morton's

still need to try nick and sams/toms whatever it is

2 people will easily run you 100+ at any one of those. luckily we frequently have business traveller's who are more than generous to take you out for a nice meal

i never use any additional flavoring on the steaks from high end restaurants. i also never use salt.

other than those, from a not as expensive restaurant, my favorite has to be the outback steakhouse victorian filet

[Low]

Charred flesh plz. Pass on rare. *-neo

[Advocate]

Old Homestead Steakhouse is damn good meat. I had some when the Borgata first opened up.

[torgo]

anyone had steak tartare? Which is literally raw steak? The kind I had was pounded really thin and spread over the entire plate. It tasted just like a rare steak but with the consistency of eating play-doh. I'd rather have a real steak, it wasn't that great.

[Hubbitron]

Pitts rare pls.

[Calliander]

Um no. Proper rare steak is very tender and barely requires chewing. The longer you cook it the tougher and chewier it becomes. I don't think you know what chewy means.

Then every time I've gone to any of those restaurants I must have had some crappy chefs or bad meat or something because any rare steak I've had has been chewy. I have had to gnaw on one bite for quite some time in order to be able to swallow it. A medium or medium well piece I can chew twice and swallow.

Steak sauce is for fries. Salt is okay but I prefer to rub some MSG into my steak before I make it.

[Josh]

anyone had steak tartare?

Have you read the thread?

[torgo]

apparently not