Steak:

[Hasbinlulz]

So.. I just did this:
http://forums.egullet.org/topic/1198...a-thick-steak/

With an assuredly lesser cut of steak than pictured there..

..and it came out a bit overcooked for my usual tastes, but it was the juiciest, most flavorful, tastiest steak I have ever had.

I highly recommend at least trying this.

My only caveat is easy on the salt if you're using salted butter. Mine came out perfectly, but i added "too little" salt in my mind so I could add a bit more after it rested to taste..

[dredge]

a couple observations, that is a rather thick steak, if fact it's has the rib bone, making it technically a chop, it's the same steak that a roasted prime rib would come from, although prime rib is in the whole rib roast form. I wouldn't go trying this with a fast cooking steak.

[Hasbinlulz]

Originally Posted by dredge [You must be logged in to view images. Log in or Register.]

a couple observations, that is a rather thick steak, if fact it's has the rib bone, making it technically a chop, it's the same steak that a roasted prime rib would come from, although prime rib is in the whole rib roast form. I wouldn't go trying this with a fast cooking steak.

Lobel's calls it a rib steak:
1 (28 oz.) Bone-in Rib Steak $79.98

Who to believe...

Lobel's (http://www.lobels.com/store/item.aspx?item=9) of New York:

Originally Posted by Lobel's Website

Tasting is Believing
Lobel’s of New York is the best source for the finest and freshest USDA prime dry-aged steaks, roasts, specialty meats, and gourmet products that money can buy.

dredge:

Originally Posted by dredge [You must be logged in to view images. Log in or Register.]

At least I'm not a lip syncing Tran-sexual butt fucker

[dredge]

Originally Posted by Hasbinlulz [You must be logged in to view images. Log in or Register.]

Lobel's calls it a rib steak:
1 (28 oz.) Bone-in Rib Steak $79.98

Who to believe...

Lobel's (http://www.lobels.com/store/item.aspx?item=9) of New York:


dredge:

all the same thing smart guy:
See also: Ribeye, Delmonico, Entrecôte, Prime rib

[quido]

What cut of steak did you use? How much did your mom pay for it?

[Hasbinlulz]

Originally Posted by quido [You must be logged in to view images. Log in or Register.]

What cut of steak did you use? How much did your mom pay for it?

1stly: lol

2ndly: a 1" ribeye with no boner, and it had almost no marbling, so had to be select.. still, it came out fucking amazing.

[Orikle]

Lol ^

[dredge]

My favorite steak is a nice Filet Mignon served Oscar style topped with sauce Bearnaise', asparagus spears and crab meat.

I made this for my fiance's birthday last Jan., I didn't have any crab.
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This is my Steak Au Poivre with crispy cotton tail onions:
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This one is Blackened Medallions of filet with Bleu cheese crust, in a demi glace
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This was tonight's dinner, Shepherd's Pie:
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I need to make this again soon, can you guess what it is?
One of my favorite meals of all time:
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Low Country Shrimp and Grits with Red Eye Gravy :-)

[Orruar]

Originally Posted by dredge [You must be logged in to view images. Log in or Register.]

I made this for my fiance's birthday last Jan., I didn't have any crab.
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It's a shame some chick sucked 30 dicks and then puked on your steak.

[quido]

Lmao! I agree. Quality steak doesn't need a bunch of bullshit on it. A little demi-glace on hanger steak or something is ok, but a bunch of fucking white sauce on a quality steak is an abomination.

I'll take my steak well done and with a bottle of ketchup!!!