What kind of steak do you like?

#153
#153
Lexvol said:
I have a freezer full of them...thought about those babies every night while the power was out.
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never ordered from them, heard about them. Are their steaks good? Do you get them because of convenience or are they actually a good price compared to the grocery store?
 
#155
#155
volwindy said:
never ordered from them, heard about them. Are their steaks good? Do you get them because of convenience or are they actually a good price compared to the grocery store?
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BigPapaVol said:
Not a fan. Never had them work out well.
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I've had nothing but good luck with them. The problem is I cannot get good meat anywhere in Lexington. The so called steakhouses here are just yuppie magnets.

To this day the best steak I've ever had was at a place called Gorats in Omaha. Legend is that Bill Gates and Warren Buffet were sitting on the curb outside of Gorats one night waiting for AAA to come jump Warren's car.

The place is like an old mafia joint on the inside.

Pats in Louisville is probably a distant second.
 
#156
#156
We have a very good butcher shop here and my big green egg can cook anything well.
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#157
#157
vollygirl said:
You can also put a steak in a smokin hot cast iron skillet on top of the stove, couple minutes on each side, then to the oven (amount of time in the oven depends on how you like it cooked of course.) And always start with the steak room temperature.
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You are on the money, I did just that and then put it in a crock pot for a stew I can't duplicate.Potatoes(whole white in a can) with carrots and mushrooms YUM!:dance2:

dan4vols said:
Porterhouse medium...medium well is ok as long as it has a good sear on the outside. Nice side of fries and bottomless beer glass.:good!:
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I ate a porterhouse medium rare once and there was a lot of red in the plate, but boy was it tender and tasty. I still like mine cooked a little longer not much.:hi:

Vol_4_Life said:
Prime rib, medium rare.
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(SEE ABOVE)
:):)
 
#158
#158
Had myself the Cowboy cut bone in Ribeye last night. Just plain hard to beat.
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#159
#159
PAPA knows his steakes. Did you get a piece of fat and let it rest on the far jaw while chewing on that great rib-eye?:good!::good!::dance::dance:
 
#161
#161
14 OZ. Filet, WOW, now that's some meat. Surely you can't eat anything else with that!!!:eek:k::eek:lol::eek:lol:
 
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#162
#162
Voldaddy said:
Ruth's Chris is good, but in Atlanta, I prefer Bones hands down.

Their bone in dry-aged NY Strip is hard to beat, as is the 14 oz. Filet.

Anything over medium-rare should be punishable by castration.
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Hrmm that sounds good...Next time im in ATL. I will have to give it a shot.
 
#163
#163
MR7, I just rolled over 40,000 into a Metals IRA, you like'um. Gained 20% last year. It was in some mutuals I could'nt manage because I was employed at my plant now I'm gone and move it where I want. YEA!:dance2:
 
#164
#164
MillsfieldVOL said:
MR7, I just rolled over 40,000 into a Metals IRA, you like'um. Gained 20% last year. It was in some mutuals I could'nt manage because I was employed at my plant now I'm gone and move it where I want. YEA!:dance2:
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Mills good gain..listen, just stay diversified in a market like we are in now. Whatever you do don't put all off your eggs in 1 basket.
 
#165
#165
I'm all over MR7, Stocks, Alittle.50000$ safe in and insurance company that gives you 10% of what you put in garunteed to never go under what you put in governed by SP500 on gains. ETC>.:dance2:
 
#170
#170
I have picked up alot of good ideas on here and the VN has been kind to share them with me. I finally saw a picture of the new EGG grill. It looks like it will really hold some temp,but still looks a little small for big grillin. If you know someone that has one I would like to know how much it will hold. New or old style.
 
#172
#172
I like a porterhouse or T-bone. But I've been experimenting with flat iron steaks. You can find them vacuum packed in a lot of grocery stores for about half the cost of nicer cuts.

They benefit from some olive oil and a dry rub, then grill on high heat for no more than 3 min. per side (depending on your heat). Anything beyond medium-rare gets tough.

Let it rest for 5 minutes in a foil tent, then slice thinly. Maybe serve with a little horseradish. Cooked properly it is very tender and very flavorful.

One will easily feed two. I save leftovers for sandwiches. Or the leftovers are good tossed in stir fried rice.
 
#174
#174
dsbyrd said:
I like a porterhouse or T-bone. But I've been experimenting with flat iron steaks. You can find them vacuum packed in a lot of grocery stores for about half the cost of nicer cuts.

They benefit from some olive oil and a dry rub, then grill on high heat for no more than 3 min. per side (depending on your heat). Anything beyond medium-rare gets tough.

Let it rest for 5 minutes in a foil tent, then slice thinly. Maybe serve with a little horseradish. Cooked properly it is very tender and very flavorful.

One will easily feed two. I save leftovers for sandwiches. Or the leftovers are good tossed in stir fried rice.
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It says in the article you linked to grill on medium heat (unless it's a especially thin cut).... :eek:hmy:
 
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