Nov 26, 11, 6:05 pm
Join Date: Mar 2010
I like my steak to be Brasilian rare, Marcos Bossi style.
When you bite into it, it bites back.
Cattle that is actually run, rather than just standing around being fattened on hormones, has superior quality and taste.
Nov 28, 11, 2:04 am
Join Date: Jan 2006
Programs: ST Elite+, 1W Emerald, *A Gold, SPG Plat, MR Plat, Avis PC, TR Diam
I've evolved from having my steak Medium Well (when I was young) to Medium (about when I started college) to Medium Rare (just 2 yrs ago). I've gone to Medium Rare and I'm not looking back!
Will I be going to Rare anytime soon? I highly doubt it.
Isn't "medallion" something you award to a first grader when they pass a spelling test?
Nov 28, 11, 4:09 am
Join Date: Sep 2011
Location: Tri-state + 5 boroughs
Programs: Variety of rectangular cards with my name on it
As a tartare for my starter and medium rare for my entree
Nov 28, 11, 7:12 am
Join Date: Dec 2001
Location: SLC, UT / YYZ, ON
Programs: UA 1K, HH-Gold
Steak ... rare
Sometimes all you can do is grab your carry-on and run!
Nov 29, 11, 2:49 am
Join Date: May 2006
Programs: A3, SK *G; CX null; SPG,Hilton Gold, Accessible to IHG PC AMB
best i had was in florence - some 750g which i didnt think i could finish. but hell it was so good it was gone in no time! 50 euros and had change (i think it was 48 or sth) inclusive of a glass of wine and a soup!
i've just spent more on tolls and gas than the meal itself - i had to drive all the way BACK to rome...
Nov 29, 11, 9:47 am
Join Date: Jan 2010
Location: Calgary, Alberta
Programs: Fairmont Platinum 9 yrs, Aeroplan 15 yrs, AAA/CAA, PClub GE, Amex Aeroplat/business plat, Hyatt Gold
Red Lobster surprisingly has some 14 ounce NY selections, that can be paired up with some lobster for $24.99 (Canada)..
And the steak selection with other seafood options are quite affordable.
Maestro's Blogs @ HI, WDW & AE
Maestro's Fairmont Hotels secrets & savings @ Fairmont President's Club
Nov 29, 11, 9:35 pm
Join Date: May 2008
Location: Seattle, WA
Programs: United 2P, Alaska Air MVP Gold (Matched)
Medium rare, all the way.
Nov 30, 11, 1:28 pm
Join Date: Oct 2011
Programs: Emirates Silver, BA, Flying Blue, Virgin, IHG
Blue (and cold on the inside) (or as my husband puts it " a good vet would get that back on it's feet")
Nov 30, 11, 8:04 pm
Join Date: Nov 2011
Location: NSW, Australia
I prefer my steak to be medium rare or well done. I don't want to eat it kinda raw.
Dec 2, 11, 7:51 am
Join Date: Nov 2011
Programs: Velocity, *A, Skywards, QFF
medium rare for beef, but kangaroo I love it rare and ready to hop off the plate.
Dec 9, 11, 8:21 am
Join Date: Aug 2002
Programs: US, DL, AA, Marriott, Hilton, Starwood, Membership Rewards
On the home prep front, someone emailed me a link to an article that says one should give a steak a coating of salt and cornstarch and then putting it in the freezer for 30 minutes before grilling. In fact, I think the link came from Cook's Illustrated. Seems counterintuitive to me, but I will give it a try and see what kind of crust this provides.
Dec 11, 11, 6:06 am
Join Date: Jan 2011
Programs: AC*E, Accor Platinum, Hilton Silver
Big! And medium rare.
Dec 14, 11, 9:38 am
Join Date: Feb 2003
Location: Alexandria, VA - DCA
Programs: US Airways Chairman's Preferred, SPG Gold, Marriott Silver, Hilton Gold
Slightly off topic but perhaps worth mentioning here, I seared some beef tenderloin filets last week and added this sauce.
It was easy to make and the result was delicious!
Dec 14, 11, 10:02 am
Join Date: May 2008
Location: MCI; MAN;
Programs: Hyatt Plat;SC mem; DL PM; DL Amex Plat; Hertz No1 Gold; Hilton Silver; Former CO Gold
Medium Rare - maximum - often just rare - especially Prime Rib
Feb 1, 12, 4:59 pm
Join Date: Jan 2012
Medium Rare for me.
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