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5 November 2020, 09:07 AM | #31 |
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The Met is a great!
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5 November 2020, 09:36 AM | #32 |
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Best: Ozaki Beef (a type of A5 Miyazaki wagyu), various cuts, grilled/prepared myself.
Weirdest: Giraffe, unexpectedly sent to the cockpit during flight out of SA by the guy who (legally) shot it. Standard go-to: Ribeyes, of course. Even a bad angus ribeye is better than the best giraffe. Steakhouse: Whenever I find myself in Minneapolis, I'll go to Manny's. Any in Japan. Otherwise, I don't really seek them out. |
5 November 2020, 09:53 AM | #33 |
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A few years ago I worked for a grocery chain in Los Angeles . I bought a prime bone-in ribeye cowboy size steak , I didn’t eat it right away so I put it in the freezer . I noticed it 6or 8 months later and thought oh well let’s see if it’s still OK. Best steak I ever had , but I don’t think I would suggest leaving a steak frozen for many many months .
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5 November 2020, 02:15 PM | #34 |
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Ribeye was my favorite. I had to cut down. Now I eat one steak per season. Ar least once a year I eat at this place in the Costa del Sol.
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5 November 2020, 05:59 PM | #35 |
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Maestros New York City
Peter Lugers Brooklyn Sent from my iPhone using Tapatalk |
5 November 2020, 06:09 PM | #36 |
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Steak Lovers
This Kobe steak, rare, in Tokyo is as good as it gets... At home I always make Wagyu Ribeye or Striploin with 6 Marbling, medium rare: Sent from my iPhone using Tapatalk
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6 November 2020, 04:39 AM | #37 |
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Ribeye, bone-in or bone out I'm good, if its properly seasoned and cooked to a med-rare-slight+ then I'm good!!
I prefer grain-fed Prime, when in the mood Wagyu is OK but the texture and overly "buttery" flavor can be overwhelming. Don't look down your nose at corn-fed Iowa beef its very very tasty!! JMHO
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8 December 2020, 08:07 AM | #38 |
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Ribeye steak, cooked at home in a cast iron skillet, rare. I love the cast iron ribeye so much that I typically don’t order steaks out; my choice of restaurant beef is prime rib, as that something I don’t make at home. It needs the proper seasoning, the juice, and hot (not creamy) horseradish.
The Wynn buffet in Vegas has wonderful prime rib for dinner. I love it rare but also love the ends. If they had one with the ends already cut off, I’d politely ask the carver for a new one, and he’d get one for me. They would make a ton of roasts each day. |
8 December 2020, 09:54 AM | #39 | |
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8 December 2020, 10:49 AM | #40 | |
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Quote:
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8 December 2020, 11:00 AM | #41 |
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Damn I’m hungry now after looking at all these pics.
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8 December 2020, 12:29 PM | #42 |
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9 December 2020, 05:42 AM | #43 |
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Prime NY Strip loin wet aged in the Refrigerator for 45 days grill on high heat to med rare
melts like Butta in your mouth ! |
9 December 2020, 12:01 PM | #44 |
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These pictures look beautiful. With my dentures, i can only eat Filet mignion. Best meat (KObe beef) I ever had was in Osaka, Japan, followed by Mastro's in LA, and Sparks in NYC.
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10 December 2020, 07:45 AM | #45 |
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I believe COVID has them shut down but in all my travels....Berns, Lugars, Gibsons, to name but a few this is the best dinning experience I've ever had ......
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10 December 2020, 09:02 PM | #46 | |
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Wagyu at LeMoo in Louisville KY Filet or Ribeye Don’t care Been to a boat load but tend to favor the locals.... I believe that the best food comes from where it’s sourced....the idea of “great steak” and Miami Beach for example, doesn’t make sense to me. The only caveats to that are prob Lou and Memphis where “freshish”sushi can actually exists due to the air hubs for UPS and FedEx. My last steak at Ruth’s Chris was awful, so for now I’ll say the Morton’s (easy out) Also a fan of StoneyRiver on occasion and the ol’ Texas Roadhouse cowboy cut Sent from my iPhone using Tapatalk |
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12 December 2020, 10:26 AM | #47 |
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Bbq
I love love Steak, Ribeye medium...but all Outback steak jokes aside. I have eaten steak in some great Steak houses in New York, Toronto, Miami, Vancouver, A friend took me to the Outback in Vegas a few years back and I had one of the best Ribeyes ever. Sometimes you never know when and wherE a good steak may come from
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13 December 2020, 03:15 AM | #48 |
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At home: Porterhouse medium rare on the Webber
Ordering out: fancy(Bronx filet or some sort of rib eye) Outback- anything Always medium rare, olive oil, salt, pepper. ....don’t like sauce n don’t like added spice just beef with a side of beef for me. |
13 December 2020, 04:23 AM | #49 |
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+1. They have an incredible happy hour as well. As others have mentioned Lugers is terrific and in the Bay Area, CA Alexander’s has an Asian inspired steakhouse that is pretty solid if you want a change of pace. Sent from my iPhone using Tapatalk |
13 December 2020, 05:35 AM | #50 |
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A prime dry aged Porterhouse done med rare at the Old Homestead in Manhattan or a dry aged prime ribeye done at home on the BBQ with mesquite or hickory hardwood also med rare.
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13 December 2020, 07:44 AM | #51 |
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SRF Wagu filets just arrived!!! Butter basting these suckers!!
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13 December 2020, 07:50 AM | #52 |
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Just ate some picanha today for lunch. Any other picanha fans out there?
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13 December 2020, 09:07 AM | #53 |
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14 December 2020, 05:35 AM | #54 |
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Wagyu rib eye cap from Stripsteak in Vegas is hard to beat.
Alexander’s steakhouse in the Bay Area is pretty good. On the standard steak selection the filet is hard to best, the Wagyu selection is really good too. I enjoyed Del Frisco’s in time square too. Flemming’s is a nice chain on the more expensive side on the cheaper side, hard to beat Texas Roadhouse. Sent from my iPhone using Tapatalk |
14 December 2020, 08:42 AM | #55 |
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I like filet mignon, but I'll eat any cut, I buy steak at the warehouse club and prepare at home. I would love to try Peter Luger Brooklyn NY the next time I'm in the Apple.
I also would like to try Japanese Wagyu steak |
10 January 2021, 12:21 PM | #56 |
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steak
Lots of great places so it's hard to pick, but this is Perry's.
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10 January 2021, 03:01 PM | #57 |
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Bison, tomahawk cut, grilled, sautéed green beans w/bacon, and fresh yeast rolls dripping with butter.
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10 January 2021, 06:36 PM | #58 |
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I’m a strip guy myself. This one is hot of the cast iron from tonight. Room temp for 20 minutes. Rubbed with smoked chipotle. Seared in olive oil 2 minutes each side. Cooked with rosemary, thyme, garlic and butter. Paired it with quartered butter potatoes blanched for 3 minutes then browned with salt, pepper and butter from the steak drippings.
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18 January 2021, 11:25 AM | #59 |
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Steak Lovers
Tried my hands on a Tomahawk at home in the skillet the other day, tasted amazing!!
Had a Japanese Wagyu with marbling 12 ‘on the side’ Sent from my iPhone using Tapatalk
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18 January 2021, 12:52 PM | #60 | |
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This wasn't bad either from a few weeks ago, elk shank Osso Buco in a Merlot sauce. |
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