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Entries from Talk tagged with 'steak'
Walmart steak
Setting aside for a moment the fact that Walmart is not the vendor one first thinks of when one thinks of steak, isn't it time to upate the ad? This seems a little dated:
"Summer is just around the corner..."
Then there's this:
"Genuine Steakhouse brand steaks are 100% guaranteed fresh.*
*Restrictions apply. Please see store for details."
I actually like Walmart, but not because of ads like this.
World's Best Lobster OR World's Best Steak?
You can never have the other again........ever!
You can have your choice as often as you like.
Steak doesn't rule out other forms of beef and
Lobster doesn't rule out other shellfish.
Which would you choose?
Is Prime Steak Really Worth the Price?
There is an article in today's New York Times about prime steaks and their price. The writer claims Choice New York Strips cost $17 a pound and Prime steaks as much as 50% more (though in Boston, I just purchased some excellent Choice Porterhouses from Costco for $7.99 a pound, strips are slightly cheaper).
Here's my question, is Prime really worth it? It may be better than choice, but is it really worth the price differential?
On the occasions I dine at top steakhouses (Mortons, The Palm, etc) - the meal is always so overtop (in addition to Prime steaks, hash browns, crab cocktail, and a souflee) - that I'm not sure if my great meal is because of the Prime steaks - or the abundance of richness.
I've ordered Prime Strips from Lobels, and yes they tasted more meaty (dry aging) and were more marbeled - but when it comes right down to it, I'm not sure whether the price for prime is worth it.
Of course, everyone has different tastes - I'd love to hear your opinions.
Thanks!
How Do You Cook a Thick Porterhouse?
I tend to buy thick Porterhouse steaks (1.5 pounds).
Inevitably when I cook these steaks, the filet gets more done than the strip part. How do I fix this? Do I cut the filet off when it reaches medium rare and then leave the strip/bone on the grill to finish up?
Many thanks for helping me savor such a great steak!
I have a question.
Can you please give me the best way to prepare a 12 ounce NY STrip steak, about 1 1/2 inches thick to rae to medium rare? This would be cooked indoors. Thanks very much.
