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The Best Steak you've ever had...


evilgeniusdan

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random ass joint called Ceders coming back from fly fishing with my uncle in the mountains of N Idaho... Cars were lining the street up and down the "block" so we had to check it out. They mainly specialize in big ass steaks (30, 40 oz +) but I went for a "small" 20oz ribeye, cooked over an open flame with smoke chips, melted in my mouth...

fack, steak sounds good right now.

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In London, I'm not sure where the best steak is, but having tried chains like Gaucho's Grill and more specialised restaurants - i.e. Goodman's Steak House and The Palm (a chain originating from the USA), I have to say The Palm is the best steak I've had.

It costs 45 quid for a 14oz ribeye steak. Medium well goodness and the desserts in this place is fracking awesome. New York Cheesecake 3x the height of a regular cheesecake.

Best birthday dinner ever.

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As I recall, the steak frites at Bouchon was transcendental. Perfectly cooked super flavorful flatiron with caramelized shallots and herbed butter. The truffled frites didn't hurt.

Tried to recreate the steak at home later and did pretty well. I reeeeally want a steak now.

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As I recall, the steak frites at Bouchon was transcendental. Perfectly cooked super flavorful flatiron with caramelized shallots and herbed butter. The truffled frites didn't hurt.

Tried to recreate the steak at home later and did pretty well. I reeeeally want a steak now.

that was pretty much my go-to late night snack.

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ben and jack's is another one run by lugers ex-pats... wins because

1) tastes exactly like luger's to me

2) in manhattan

3) you can pay with a credit card

decor is more fancy, no sawdust or any of that shit.

Edited by Stacks
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Can someone tell me the secret to cooking good steak at home?? When ever I do it, it NEVER comes close to a good steak joint... :(

I even bought one of those stupid Le Creuset cast iron pans.

Which cut should I buy for home cooking? i.e. Which one would be easiest to not screw up?

Any advice would be appreciated!!

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fuk with ribeyes man, look for ones that have nice marbling. take the steak out of the fridge to let it come to room temp before cooking too. when you season is debatable... i season it couple minutes before but i've heard ppl season it after or way before. make sure you put a good amount of salt if you have a thick steak. heat up the cast iron with a good amount of butter in it and drop the steak. there's going to be a lot of smoke. for an inch thick steak i usually leave it for 2-3 minutes each side then lower the heat for another minute each side maybe for medium/medium rare. i put some butter on top with a sprig of rosemary the last minute. put it on to a plate n let it rest for 5 mins and then you should be good. make sure u got enough butter when cooking

Can someone tell me the secret to cooking good steak at home?? When ever I do it, it NEVER comes close to a good steak joint... :(

I even bought one of those stupid Le Creuset cast iron pans.

Which cut should I buy for home cooking? i.e. Which one would be easiest to not screw up?

Any advice would be appreciated!!

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I'm a vegetarian now, but before I officially became one, I liked to have fillet mignons blue. I don't know if it counts, but I would say that the best steak I ever had was steak tartare with fried arugula at the Château Laurier, in Ottawa. For me, cooking ruined the texture and flavour of the meat.

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