Wal-Mart meat!

[/pine]

To me, a really good steak starts with 28 days of dry aging.

If you really love the taste of beef (and other red meats)...aging is everything...!

Call me a Bern's steak house fan...

these steaks are aged 5-8 weeks.

Bern's Steak House - Notes About Our Steaks

Bern's Steak House - Our Steaks

 

[Wagtail]

There is only one steak. 2 inch, cowboy cut ribeye. Burn one side 3 to 5 minutes... flip it and burn the other side. Done, period, end of conversation. Oh, don't forget the baked tater... lot's of real butter and pepper. Now we're eat'n...

So, what brand of ketchup do you put on it?





[:mischievous:]

 

[polo1665]

I am working in Carrollton OH. And the only store in town that sells meat and frozen meals is dollar General not much in this town.

Yeah, the Local IGA in Carrollton closed up about a year ago, I think. Head North on 43, when you hit 183 take a left, pass through two stop lights and you'll be in Malvern. Keep going about a half mile after second light and you'll see Wood's Grocery on your right. They have great meat, a bit expensive, but nice cuts. Also an ABC store inside, if you are so inclined.

Small world.

 

[Bird]

So, what brand of ketchup do you put on it?

There was a time, many many years ago, when I used to put A-1 Steak Sauce on my steaks. Does anyone still use that stuff?

There is only one steak. 2 inch, cowboy cut ribeye. Burn one side 3 to 5 minutes... flip it and burn the other side. Done, period, end of conversation. Oh, don't forget the baked tater... lot's of real butter and pepper. Now we're eat'n...

We recently bought a new toy for the kitchen; a T-fal OptiGrill. It cooks the steaks and burgers fast without turning and they come out just as good as anything I ever did on the grill/smoker.

http://www.bestbuy.com/site/t-fal-o...stainless-steel-black/5086492.p?skuId=5086492

 

[LD1]

No sauce for me at all if cooked correctly.

I don't go crazy with spice either when on the grill. Just a little garlic salt and course ground pepper

 

[polo1665]

I like a little Montreal steak seasoning on mine, but no sauce.......definitely no sauce. Stepson likes a lot of sauce on his, but then again he eats his steak well done, so I guess sauce couldn't do it much harm.

 

[Bird]

We use KC Masterpiece Original barbecue "sauce" on brisket, after its cooked, and we sprinkle a little KC Masterpiece barbecue "seasoning" (dry seasoning) on steaks before cooking. No other sale, pepper, etc. needed. I've considered trying the Montreal steak seasoning, but haven't tried it yet.

 

[Turbys_1700]

I over spice my food. I love red pepper flakes, Mrs. Dash, and fresh ground pepper. I like Franks Hot Sauce or Texas Pete on my meats. Judicious use. I love Sriracha sauce on eggs. I sworn off table salt many years ago and use those other spices to flavor my food. To each his own.

 

[LD1]

Got Montreal, but just don't care for it as well.

For my steaks, simple is good. Garlic+pepper

But burgers, chicken, roast, lesser cuts of cheap steak....

I like either lemon pepper or "beer can chicken"

 

[LD1]

Why is it we have to talk about all this good food and seasoning a solid 8hrs before dinner time :mur: