DetailsIM

Not steak but still delicious.

Ancien Maestro

Purposely doing a double take on the picture reply..

mmm beautiful and my favorite.. especially on the buffet of high end brunches..

bsaced

...from Argentine

DetailsIM

It tasted great but I was def. disappointed by portion/price. As you can see the chop on the left was pretty much nothing. It was a shame to b/c it was my birthday dinner and I didn't want to say anything to make the wife feel bad. It was a place we have been to over and over again with rave reviews. Just an off night with plating/presentation but still tasted good.

Altoid

I'm super picky about my steaks. I don't want anything remotely rubbery. I don't want to be chewing it all day. Needs to be like butter.

That said, I choose not to eat steak often because of that. Maybe 2-4 times a year. So when I have it, I go big.

I know some people will order steak anywhere like even fast food places or whatever. I just can't do it. Maybe I'm weird, I stick to chicken mostly or regular beef or turkey at most places.

I like my steaks medium-rare. But, only in a nice place that I trust to do it correctly. And since that's where I generally only have my steaks that's how I eat my steaks.

Last place I went to was Wolfgang Pucks CUT in vegas. Was a few months ago and mouth is still watering from it. Won't have another steak for probably another 3 months but when I do it will be great! Something to look forward too.

Ancien Maestro

Ah yes.. the price.. I forgot about that

Paying $50 or so for that no matter how good it tastes, would leave me wondering.

Kudos on the places that actually give good portions, and leaving feel satisfied.

CMK10

My Dad and I had a cookout last night and I thought I'd walk you all through it.



Got the meat prepared. Three New York strips. Two with marinade for me and my brother (BBQ sauce, sesame ginger, Sriracha hot sauce, garlic salt and pepper) and one with lemon and salt for my Dad.



A nice hot fire, have to use charcoal



My Dad expertly tending the meat using some tongs I got him for his birthday



The finished product with some feta melted on top and a side of pasta



Look at that color! Dad, you've done it again.

hedur

Medium rare, of course. Is there another way?

PSUhorty

Bloody hell, that looks awesome. Would prefer it a bit more red (or a lot, actually), but still... you made me hungry.

Ancien Maestro

+1, less the bloody.. looks scrumptious and perfect.

gwar69

Definitely medium rare. Nice and red but warm. Yum.

CMK10

My Dad does good work. His steak which was a bit bigger than mine was more red, I like mine a bit more of the medium side of medium rare, he goes rare on his, you'd have loved it!

CApreppie

On the rarer side of medium rare.

meester69

There's rare?

Ancien Maestro

A bit of a gum chew in the center.. sometimes the grisle will help with the chewiness..