TOD:
The best steaks I ever ate were ones grilled by my dad.
That said, I love/adore/crave steaks at different times.
My favorites are rib eye, filet and New York strip. The latter, especially, I love served with a wedge of lemon. I squeeze the lemon onto the steak and it complements the steak beautifully. But this is true only of the strip steak for some reason. (I learned to eat strips this way in Italy).
I prefer my steaks medium rare, but you must be careful in the ordering of medium rare because some chefs think it means to brown it on both sides but to serve it bloody. That's not for me. I like the meat to be pink...borderline red but not oozing blood.
As accoutrements, baked potatoes are great, but I also love a vegetable like asparagus to be served.
I have enjoyed, in years past, a filet smothered in mushrooms.
Rib eye cuts in restaurants tend to be thinner and thinner thanks to the high costs of beef. Of course, you buy the steaks by the ounce on most menus, but the prices are out of sight most of the time.
I can buy some seriously thick cuts of rib eye, strip steaks, etc., at CostCo or Sam's Club. Expensive but not compared to what restaurants charge. I prefer my steaks just a little over half an inch thick.
There is one cut of beef I once enjoyed in a restaurant in San Francisco. It wasn't prohibitively expensive, either. It was "tournedos of beef" served on a bed of goose liver pate on toast. It came with a green side salad. This steak was about two inches thick and three inches in diameter. How they managed to cook it to perfection has eluded me all these years.
I have only once found a cut of meat that thick and tried to cook it, but I could not get it right.
While waiting at the table for that tournedos of beef, I had the best margarita I ever drank. Happily, the meal arrived before I would be unable to eat it.
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Topic: THE WEIRDLY WEIRD DAY OF WEIRDNESS WITH A HAPPY ENDING (Read 5039 times)