i was dissapointed with wagyu....

the btchr blck carries a brand called 1855 angus and once u have a good eye for cuts on a good day this will be cheaper than prime and just as marbled.

but if ron shows u the marbling on the kobe strips that are about $40/LB.....lol, you'll never want to go back.

Over seasoning/Grilling good steak is for people that think Outback has good steaks. Broil it under extreme heat like Peter Luger's and you will never touch your grill again.

For all those who are talking about ribeye marinade, check out the bbqpitboys on youtube. Just type in that phrase 'bbqpitboys' and look for beef. Game over.

Amen

I too have eaten at all of the "big" steakhouses, including the fancy chains (Ruth's, Morton's, whatever) -- and I had the ribeye at Durants in Phoenix last night. For the record, I think Outback serves a harmless piece of meat - especially for the price. When I'm feeling "cheap," the wife and I use curbside pickup to get a tiny fillet and two lettuce wedges for $10. Ten bucks, for god's sake!

...that said, I prefer my "quality" meat broiled. I broil in a small saute pan with a little butter and check for done-ness by touch.

...and I enjoy my grill for less "swanky" cuts of food. I've got a fairly beef infrared grill, and it gets HOT. It's a perfect place to get a nice sear on simple cuts of meat.

Grilling and broiling are practically the same thing, there's not going to be much of a difference between using your oven or grill to cook a steak unless you have a restaurant quality broiler that can reach 1000+ degrees, which almost no one has.

I actually went by this place today cause I was on that side of town. I must say that the selection looked nice! Plan on cooking out Sunday for the Cowboys game and will be buying my steaks and crab legs from this place. The only thing I wish they had was Longhorn Hotlinks. If you don't know what I am talking about, then you are missing out on the best spicy sausage ever.

Longhorn Hotlinks is one of the reasons I miss Texas!

I must have their A5 Japanese Kobe! Is this far from the strip?

srsly, you cant get the right amount of heat from a home broiler in most cases.



A trick for the grill:

buy a grate that is of smaller diameter than your weber, add your chimney of hot coals and put the grate directly on the coals, and cook your meat, you get the 800+ temps, with less char, quicker, becuase there is no air between the meat and the coals for flame ups



although you can do what I did and brake the lock on your self cleaning oven, use the "clean" option to cook and get 900+ degree temps (great for pizza too)

You might want to delete this post. When your house catches on fire and the arson investigator tracks the source of the fire back to your oven, this post would give your insurance company a 'get out of claim free" card!

seriously guids, don't be tellin' folks to cook on their cleaning temp.

this thread reminded me of the kobe steak i had while i was in kobe.



not sure how they prepared it, but it was the greatest steak I have ever eaten.

good article on Las Vegas butchers - http://foodwinekitchen.com/?p=28

jesus, u had kobe beef in kobe? my god. how much did the steak cost? its prob worth the trip to fly there if i eat enough kobe

once you go kobe, you never go back.


let's see if that one......

so hungry now, mmmm

i remember thinking that the cost was way less than the kobe I had in america. Its definitely worth the trip if you are ever in Japan, and a trip to Japan is awesome in its own right.

Food and its original source, i would make killings for every kind of food I can eat at his source.
Like our 'White Gold' = Mechelse Asparagus, always so worth it when season arrives

A standing rib roast (aka prime rib) is a far, far different thing than a ribeye steak. If you marinate a ribeye the flavor permeates every bite, but on a large roast it just makes it into the crust.

That's because you poisoned it before incinerating it and then you ate the charred remains of a once-incredible steak.

I was dissapointed with the wagyu because it wasn't as tender as it should have been.

And for the umpteenth time, I allow my steaks to marinade for 8-12 hours, once they're approaching room temp I painstakingly remove all traces of marinade. There's no char on my steaks, just some pleasant hints of flavor that compliment the natural flavors of the steak. The reason I use L&P in my marinades along with balsamic vinegar is to make the marinade less thick in consistency.

Let me give you an analogy.....

you eat roast beef at arbys and it's got horsey sauce and arbys sauce on the sandwhich. that's probably the "change" in flavor you think i'm committing to my steaks....

you eat roast beef at Lawry's, and you use a little au jus and perhaps a touch of horseradish.....THAT is much more the amount of flavor my marinade adds to my steaks as opposed to the above.

also...if you're anti-marinade you almost have to be also: anti-steak sauce, anti-charcoal, anti- hickory wood chips, anti cherry-wood chips, etc, etc.

now...on a different subject...I want a 1000* oven. i saw a "brick oven" @ the great indoors by cuisinart but in only reached 600* iirc.

oh and JasoninDallas, go to Sevy's, right off NW Hwy and Preston, order the bone in ribeye, medium, medium-rare (you can order by temperature if you know what you're doing), I was there with family last week and it was one of the best bone in ribeyes i'd ever had. obviously it's in university/highland park so it's a little upscale but the 28 oz bone in was $35 iirc.


dont hate till you marinate....

1) I used to marinate and know what you're talking about. In fact, in college my method was very similar to yours. I still believe this ruins a good steak. But if you like it then by all means enjoy!

2) Have eaten at Sevy's many times - my office is a stone's throw away and it's a good place to meet clients. I'm pretty sure Sevy doesn't marinate his steaks. Unfortunately he fell ill last year...

I volunteer to judge.

Sevy's is the best all american cuisine upscale mid range priced restaurant i've ever been to.

I'm going to drop a plug for my Uncle's joints for you Jason- in the mood for BBQ? Spring Creek....the closest one to you is probably right off 75 near.....well, before campbell, not too far from 635. There's tons of'em in DFW and he does brisket and/or ribs better than anyone else. In the mood for sit down BBQ? Try Shady Oak....I put my name on the line that his BBQ is better than Sonny Bryans, Dickey's, you name it. And the one thing that triggered this thought....at sevys they have someone walking around with hot fresh bread....this does the trick at Spring Creek....people can't resist hot fresh rolls right out of the oven.

Anyways i'm going to Butcher Block this coming week and i'm going to buy a $100 10 oz Kobe filet and i wont be marinating [I]this[I] particular steak, but I will be using hickory in my coals. I'll post a pic of the marbling for you guys to drool over.


Happy grilling,



-Tex

dam man i love beef, but in holland we only have cows who eat grass.

This +25.

Great meat as the OP described needs almost nothing.

The National cookoffs you see on the food channel show the winners cooking with little or no marinade/seasoning,

Lea & Perrins AND BBQ and POWDERED garlic, get real. No serious chef uses powdered garlic when fresh is available.

Good wood, mesquite or hickory, is better than charcol but charcol is much better than gas, IMO.