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Looks like tomorrow night it's going to be Kansas City Strip. Medium well over mesquite charcoal. When I get to crash on the Golden Ox by the Kansas City stockyards It will just have to be a very large Porterhouse. The extra makes great stroganoff the next day.
It must be me but I have never had a decent steak at the Golden Ox. I don't know why people like it. Poor service and tough, grisley cuts.
i dont really understand cooking a steak above medium rare. you are paying extra for the beef, may as well cook it properly.
But when I'm paying the bill I want mine cooked like I like it not how the chef or anyone else thinks I ought to like it. I lost the caveman genes for eating raw meat some generations back. I once ordered a steak well done. When I cut into it blood ran everywhere. I sent it back. I heard the chef yell in the kitchen "what do you mean it's not down enough." Raw meat is not well done. I order Medium Well and if there is an error it better be on the side of well done. Otherwise it goes back or I get up and leave. Tomorrow I get to cook my own my way. Chef's schools screw up the minds of what could have been a great cook. How does that school know what I like? It's not their place to try and train me into liking what they think I should eat.
At home it's a T-Bone steak 1 1/2 thick on the charcoal grill medium well (slightly pink center). Eating out is usually a Filet Mignon thick and med well also.
I'll be having filet mignon medium next saturday night at a fancy steak house. My mouth is drooling already and I like it with either horseradish sauce or the homemade steak sauce none of that A-1 garbage.
since BBQ time is approaching what is your favorite and how do you like to cook it, esp...BBQ...
I use a very very hot BBQ fire mesquite and juniper....hot and fast..
very rare for me...RIB EYE BONE IN, and med rare for the other half.
I will also do a brisket very slow on the BBQ like 6-9 hours..but it takes a lot baby sitting to keep the fire just right.
Happy trails,
HW
Loin of venison cooked over hardwood coals, rare, sliced on the bias and sitting on a platter with Maine lobsters on either side, lots of drawn butter.
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When I get to crash on the Golden Ox by the Kansas City stockyards It will just have to be a very large Porterhouse. The extra makes great stroganoff the next day.
I once ordered a steak well done. When I cut into it blood ran everywhere. I sent it back. I heard the chef yell in the kitchen "what do you mean it's not down enough." Raw meat is not well done. I order Medium Well and if there is an error it better be on the side of well done. Otherwise it goes back or I get up and leave.
Tomorrow I get to cook my own my way. Chef's schools screw up the minds of what could have been a great cook.
