Originally Posted by Road King
I've tasted some great steaks fom New York to San Francisco (both chains and small holes in the wall) but have to say, the best one's are at my own kitchen table! We live in the middle of Kansas and can get consistently excellent grain fed beef from our local butcher shop. ^ Cut exactly the way you like it, and then seasoned the same way, I must say we are spoiled! We fire up the ol grill at least 2 or 3 times a week (52 weeks out of the year) and we're doing beef at least once and most times twice a week. Saute a few mushrooms and grill a few onions, a little cabernet.............Excuse me while I sign off. I've just convinced myself tonight would be a good night so I'm going to go season a couple of big ol ribeyes!!!
I hear you, Road King. The only time I really bother with eating steak at a restaurant anymore is when I'm in the mood for one of the absolute best places, and I'm not paying. We get a really high quality of meat down here, and I'm content to do it myself at home -- all for $4.59 a pound (since I buy the whole, untrimmed top loin). Every once in a while, maybe a couple times a year, though, I need to go out to the original Morton's or somewhere else I like a lot just to be reminded of the best quality of beautifully aged meat. That's the one thing I can't replicate at home -- getting that superbly aged meat with the special tang to it. Love it. But I'm with you all the way ... home it is! Though I'll take a Pinot over the Cab