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s/o steak

what is your fav cut of steak? what is your fav way to cook it? or where is your fav place to get a good steak?
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Re: s/o steak

  • I like Outback's victorian fliet. Medium well. Just a hint of pink.
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  • Filet mignon medium rare - I love them cooked in a cast iron skillet to get a good sear and lock in the juices. 

    Best one I've had in Seattle is at Melrose Grill in Renton.  

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  • image karimychel:

    Filet mignon medium rare - I love them cooked in a cast iron skillet to get a good sear and lock in the juices. 

    Best one I've had in Seattle is at Melrose Grill in Renton.  

    this is how dh orders it (not sure about the skillet). He likes jacks in issaquah, and outback.
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  • filet mignon seared rare in the cast iron skillet.

    I also love my steaks blue if it's a really good steakhouse/if I trust the source of the meat.  

    DH has a sous vide machine which makes any cut of steak taste like butter. my favorite is actually when he does a cut like flank steak in there, and then he sears it with his blow torch before serving. 

  • The best steak I've ever had is the Ribeye from Daniel's Broiler.  Medium Rare. 
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  • image emyinpink:

    filet mignon seared rare in the cast iron skillet.

    I also love my steaks blue if it's a really good steakhouse/if I trust the source of the meat.  

    DH has a sous vide machine which makes any cut of steak taste like butter. my favorite is actually when he does a cut like flank steak in there, and then he sears it with his blow torch before serving. 

    ettm: i've never heard of a blue steak. tell me about it.

    also, sous vide machine? i need to google this immediately.

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  • The best steak that I have had was at the Metroploitan Grill/ Bacon wrapped filet mignon with gorganzola broiled over the top...nom nom nom!
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  • image sarack:
    image emyinpink:

    filet mignon seared rare in the cast iron skillet.

    I also love my steaks blue if it's a really good steakhouse/if I trust the source of the meat.  

    DH has a sous vide machine which makes any cut of steak taste like butter. my favorite is actually when he does a cut like flank steak in there, and then he sears it with his blow torch before serving. 

    ettm: i've never heard of a blue steak. tell me about it.

    also, sous vide machine? i need to google this immediately.

    Heres a description of a black and blue steak:  Crusty on the outside but cold and raw in the middle. It's absolutely delicious if prepared well, but not for everyone.

    Dh totally does all of the cooking in our house, lol. He started with Alton Brown, and now is really into modernist cooking techniques (think Crush, the Fremch Laundry, the Fat Duck). Sous vide is a water bath cooking technique with vacuum sealing so that the food is kept at a precise temperature for a period of time sealed with its own juices or marinades. 

  • filet mignon. bloody, moo-ing, rare. i like the met or elgaucho.
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  • Filet mignon (bone-in, if I can get it!), medium rare. I think really, really highly of Daniel's Broiler, esp in SLU; I tend to soak up the steak juices and eat those, too. :X
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