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Old Sep 28, 2009 | 2:20 am
  #59  
Eujeanie
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If I want a real steak I want a NY Strip with all it's tangy (dry aged preferred) beefy goodness. Barely a sprinkling of salt needed.

If I want a "Fancier" steak with a great sauce, a filet is best for that. I love the old standards - Bearnaise, red wine reduction, and I make a great sauce at home with cream, mushrooms, Gorgonzola and a hint of chipolte peppers (epicurious.com recipe "Filet with Gorgonzola Sauce"). Filet is a perfect blank canvas for a great sauce.
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