MarcO Posted July 5, 2006 Report Share Posted July 5, 2006 Discuss. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted July 5, 2006 Report Share Posted July 5, 2006 I like how the bone adds flavour to the meat. i also like how the meat closest to the bone is deliciousest.[insert joke here] Link to comment Share on other sites More sharing options...
rubberdinghy Posted July 5, 2006 Report Share Posted July 5, 2006 I'm more of a fan of the bone in Rib Eye...not sure what the difference is....I also...have a boner. Link to comment Share on other sites More sharing options...
MarcO Posted July 5, 2006 Author Report Share Posted July 5, 2006 Tell me how I am going to grill a T-Bone steak on Saturday.I need your secrets of the grill. Link to comment Share on other sites More sharing options...
bouche Posted July 5, 2006 Report Share Posted July 5, 2006 fuck the eye dinghy, always purchase the PRIME rib steak with the rib dude!Rib-eye is always more expensive (per pound) since they cleaned the bone off, and you'll get a much better tasting steak if you leave it on the bone. Tips from our friendly neighbourhood boucher (butcher).A T-Bone is basically a Filet Mignon on one side of the bone and a sirloin (ny strip) on the other.I think it was Michael Smith who said to not shop by the cut, but look for a steak with LOTSA marbling. So, depending on the day at your local butcher, you could come home with a ribsteak, striploin, t-bone...whatever has the most of that yummy fat throughout! Link to comment Share on other sites More sharing options...
rubberdinghy Posted July 5, 2006 Report Share Posted July 5, 2006 (edited) ummmm...Bone in Rib-Eye DUDE! and yes, marbling is key. pffffffff what...you think I'm some sort of rookie.I usually grill straight up...Olive Oil and thickly ground pepper! my bad...I just remembered the "rib-eye" is considered to be a boneless rib steak...its these percocets...I'm telling ya! Edited July 5, 2006 by Guest Link to comment Share on other sites More sharing options...
Guest Low Roller Posted July 6, 2006 Report Share Posted July 6, 2006 They don't sell T-bone steaks in any of the grocery stores I go to here Link to comment Share on other sites More sharing options...
fluffhead77 Posted July 6, 2006 Report Share Posted July 6, 2006 the 2" ribeye, boneless, is about as close as god and the cow have some to perfection. end of discussion. Link to comment Share on other sites More sharing options...
Booche Posted July 6, 2006 Report Share Posted July 6, 2006 Good marbling Bad marbling Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted July 7, 2006 Report Share Posted July 7, 2006 I've said it before and I'll say it again, if you haven't tried Bob Blummer's steak trick, you have not lived. IT IS THE BEST STEAK YOU WILL EVER EAT.Steak: 1 tablespoon cayenne pepper 3 tablespoons salt 2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick Preheat a grill. Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container. Place the steak directly over a hot grill, while grilling, baste a couple of times per side with the cayenne mixture, until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and let rest before serving. Report back to me. Link to comment Share on other sites More sharing options...
bradm Posted July 7, 2006 Report Share Posted July 7, 2006 One of the other tricks Blumer (his father, actually) uses is to grill the steak until the outside is done, then slice off the outside bits (which are served on bread), after which the rest of the (underdone) steak is returned to the grill until the outside of it is done, at which point more is sliced off, with the rest returned to the grill, and so on.Aloha,Brad Link to comment Share on other sites More sharing options...
MarcO Posted July 8, 2006 Author Report Share Posted July 8, 2006 Today's the big day!In about seven hours I'll be grilling that bitch up! Link to comment Share on other sites More sharing options...
MarcO Posted July 8, 2006 Author Report Share Posted July 8, 2006 I've said it before and I'll say it again, if you haven't tried Bob Blummer's steak trick, you have not lived. IT IS THE BEST STEAK YOU WILL EVER EAT.Steak: 1 tablespoon cayenne pepper 3 tablespoons salt 2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick Preheat a grill. Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container. Place the steak directly over a hot grill, while grilling, baste a couple of times per side with the cayenne mixture, until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and let rest before serving. Report back to me.Oh, I will, Sharon. I will.Porterhouse T-Bone + grilled asparagus and zucchini + cold beer or two = Happy MarcO. Link to comment Share on other sites More sharing options...
Lazlo Posted July 8, 2006 Report Share Posted July 8, 2006 Porterhouse T-Bone + grilled asparagus and zucchini + cold beer or two + Happy MarcO = Horny Lazlo. Link to comment Share on other sites More sharing options...
MarcO Posted July 8, 2006 Author Report Share Posted July 8, 2006 THE GRILL IS ON! IT'S GONNA FUCKIN' HAPPEN!!!! Link to comment Share on other sites More sharing options...
MarcO Posted July 8, 2006 Author Report Share Posted July 8, 2006 it is resting now.the zucchini was well past it's prime so I only got 1/3 out of it. But yellow pepper and mushrooms - grilled on a skewer - are making up for it.I am going to eat this now. Thank you for your support!love,Marc. Link to comment Share on other sites More sharing options...
MarcO Posted July 9, 2006 Author Report Share Posted July 9, 2006 That was delicious. Sharon, that is a wonderful tip that I will try again; the only thing I did was reduce the amt of water. And now...... I fart! Link to comment Share on other sites More sharing options...
phorbesie Posted July 9, 2006 Report Share Posted July 9, 2006 mmmm...i like using his cayenne/salt rub and then slicing the steak onto bread with chimichurri(?) green sauce...so yummy. got that out of his cookbook. Link to comment Share on other sites More sharing options...
phorbesie Posted July 9, 2006 Report Share Posted July 9, 2006 speaking of steak, i had my first ever "steak and eggs" (i always thought that was strange before) breakfast in niagara falls a few weeks ago. it was unbelievably delicious! yummay. Link to comment Share on other sites More sharing options...
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