WarDamnEagle
SILVER Star
I've only been there once but it was excellent.
The Best Steak You Have Ever Had (1 Viewer)
- Thread starter Trollhole
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I've only been there once but it was excellent.
how many super8s are there with an irishpub beside it?
There are 4 super 8's in this town and I have not found an irish pub listed next to any of them.
Mohagany prime steakhouse in Tulsa is excellent.
Since I have been grill-less this year, I have been cooking my steak in a cast iron skillet. Grape seed oil, salt, pepper, and garlic is all I use. I use Alton brown's way to cook. Preheat oven to 550 and get skillet red hot on stove top. Sear meat on stove top then finish in the oven. It comes out surprisingly good.
Since I have been grill-less this year, I have been cooking my steak in a cast iron skillet. Grape seed oil, salt, pepper, and garlic is all I use. I use Alton brown's way to cook. Preheat oven to 550 and get skillet red hot on stove top. Sear meat on stove top then finish in the oven. It comes out surprisingly good.
calphi27 said:
Best steak in town.
Having lived there and knowing a lot of the local cheap eats, I think you are talking about Ellis Island off of Koval Lane. While I wouldn't say they were amazing steaks, I can say they are decent for $5. But, maybe because the only time I'm there is after a night out boozing it up all over Vegas and finishing off there. Nothing sobers you up like a $5 steak meal at 4AM.
Cheers,
Salue
Best steak I've ever had........
I cooked myself. Honestly, I hate going to a steak joint, I just feel continually let down. I'm not a great cook, but I know what I like. My grill uses only real hardwood charcoal and mesquite wood from AZ (when possible THANKS JD!!!) The steaks are room temp, rubbed down with EVOO, and then seasoned with Mediterranean Sea Salt and fresh cracked pepper. Seared over the hottest section of the grill and finished off to the side. Best.......Steaks......EVER.
The same goes for biscuits and sausage gravy. I NEVER order it from a restaurant, because nothing has compared to mine (*yet).
I cooked myself. Honestly, I hate going to a steak joint, I just feel continually let down. I'm not a great cook, but I know what I like. My grill uses only real hardwood charcoal and mesquite wood from AZ (when possible THANKS JD!!!) The steaks are room temp, rubbed down with EVOO, and then seasoned with Mediterranean Sea Salt and fresh cracked pepper. Seared over the hottest section of the grill and finished off to the side. Best.......Steaks......EVER.
The same goes for biscuits and sausage gravy. I NEVER order it from a restaurant, because nothing has compared to mine (*yet).
hicruise55
IH8MUD VOYEUR
Sorry, I have to bump this.
I was a captain at a top ten steakhouse, I learned a lot, even more than I thought I knew! I have been smoking, grilling, BBQ'ing, Traeger'ing for years; I think I can cook alright! Always want to learn though!
I'd love to try others best steak locations!
Techniques, local styles, whatever. I thought this was a great thread and should be brought back up. I have 5 grilles and they all have their own purpose. I'm hoping to raise my own steaks a year from now.
My favorite other than home is Jak's West Seattle, though, the Marine Room, La Jolla knows what they're doing as well.
I'm up so late as I have 5lbs of jerky on now....
I was a captain at a top ten steakhouse, I learned a lot, even more than I thought I knew! I have been smoking, grilling, BBQ'ing, Traeger'ing for years; I think I can cook alright! Always want to learn though!
I'd love to try others best steak locations!
Techniques, local styles, whatever. I thought this was a great thread and should be brought back up. I have 5 grilles and they all have their own purpose. I'm hoping to raise my own steaks a year from now.
My favorite other than home is Jak's West Seattle, though, the Marine Room, La Jolla knows what they're doing as well.
I'm up so late as I have 5lbs of jerky on now....
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New favorite steakhouse, Perini Ranch Steakhouse in Buffalo Gap, TX. Felt like coming in at my grandmothers ranch and sitting down for a good meal. Look out the window and see cattle and a peaceful scenery.
Steakhouse - Perini Ranch
Cowboy ribeye with quail legs.
J
Steakhouse - Perini Ranch
Cowboy ribeye with quail legs.
J
Kahua ranch, Hawaii.
Sayler's Country Kitchen in portland, And there is a hole in the wall in Klickitat that does a good one on weekends "Huntington's"
Anyone tried confitting a steak in Ghee/clarified butter then quick searing each side?
^ nope. Not sure I will give the $$ cost of that much Ghee.
Ghee is a lot less expensive at our local mega-ethnic grocer than it is at the chain stores. But I hear ya. Gotta increase production of steak dinners to make it a worthwhile endeavor. I don't have enough friends for that.
Ok ... I decided to take one for the team 
. I did the steak-butter sous vide a little differently. Made ghee this morning from a pound of butter. Then, using all the ghee, vac sealed a grass fed NY strip steak and sous vide'd it at 122ºF for an hour. The steak came out of the bag like all previous plain sous vide steak jobs I've done: Pale pink and certainly nothing like what the posted video looked like. At only 122F I thought the steak in the video didn't look like it was simmered in butter at 122. If you look, not so closely , you see some char and a whole lotta steam coming off that steak when they pulled it out of the supposed 122 butter. Not.
Anyway, to do this comparison properly I'd need at least a couple steaks cut from the same block: One butter sous vide, one plain sous vide and one just grilled. The steak was delicious BTW. No way of telling if it was better because of the ghee thing or not. But it was damn tasty.
I pop popcorn at least once a week ... one of my favorite treatments is using leftover bacon fat, sausage fat, EVO, butter drizzled over the air popped corn, and soon to be steak flavored ghee'd popcorn.
There you go: Now you barely know more than you did before all things butter sous vide'd steak.
. I did the steak-butter sous vide a little differently. Made ghee this morning from a pound of butter. Then, using all the ghee, vac sealed a grass fed NY strip steak and sous vide'd it at 122ºF for an hour. The steak came out of the bag like all previous plain sous vide steak jobs I've done: Pale pink and certainly nothing like what the posted video looked like. At only 122F I thought the steak in the video didn't look like it was simmered in butter at 122. If you look, not so closely , you see some char and a whole lotta steam coming off that steak when they pulled it out of the supposed 122 butter. Not.Anyway, to do this comparison properly I'd need at least a couple steaks cut from the same block: One butter sous vide, one plain sous vide and one just grilled. The steak was delicious BTW. No way of telling if it was better because of the ghee thing or not. But it was damn tasty.
I pop popcorn at least once a week ... one of my favorite treatments is using leftover bacon fat, sausage fat, EVO, butter drizzled over the air popped corn, and soon to be steak flavored ghee'd popcorn
.There you go: Now you barely know more than you did before all things butter sous vide'd steak.
Ok ... I decided to take one for the team
Anyway, to do this comparison properly I'd need at least a couple steaks cut from the same block: One butter sous vide, one plain sous vide and one just grilled. The steak was delicious BTW. No way of telling if it was better because of the ghee thing or not. But it was damn tasty.
I pop popcorn at least once a week ... one of my favorite treatments is using leftover bacon fat, sausage fat, EVO, butter drizzled over the air popped corn, and soon to be steak flavored ghee'd popcorn
There you go: Now you barely know more than you did before all things butter sous vide'd steak.
View attachment 1439770
Nicely done! Thanks for your test kitchen recipe comparison! What would test bad after bathing in butter for some time is my thought! I like your "buttered popcorn" additions as well...my fav is a little truffle salt added to my buttered corn btw. While most of us don't have a Sous vide set up at home...i will have to settle on my steaks off my BGE, which come out tasty every time...in a more traditional format! Hot off the grill, a pat of butter on each steaks with a pinch of salt and fresh ground pepper is my go-to. Thanks again for your presentation on all fronts Spressomon!
^ try the bacon fat on popcorn ... a mind blower! Slowly render bacon ... don't take it too dark or the fat well, you know, it will taste "burnt". Drizzle on popcorn ... unless you're vegetarian and/or don't like bacon flavor it will be on your permanent rotation
I love my Anova Sous Vide. They seem to always be throwing $30 to $50 off ... which from $199 is a great deal. I make all kinds of stuff with mine. More than a toy.
I love my Anova Sous Vide. They seem to always be throwing $30 to $50 off ... which from $199 is a great deal. I make all kinds of stuff with mine. More than a toy.
^ try the bacon fat on popcorn ... a mind blower! Slowly render bacon ... don't take it too dark or the fat well, you know, it will taste "burnt". Drizzle on popcorn ... unless you're vegetarian and/or don't like bacon flavor it will be on your permanent rotation
I love my Anova Sous Vide. They seem to always be throwing $30 to $50 off ... which from $199 is a great deal. I make all kinds of stuff with mine. More than a toy.
That's an easy fix for me, as i keep most of my bacon fat drippings...I like to cook my bacon on a rack over a foil lined jelly roll pan in the oven at 400 F. Let me know if you want my "crack bacon" recipe that turned by wife from veggie eater to a pork lover! Takes bacon/pork belly to a whole new level!