"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 03-06-2008, 05:05 PM   #11
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
I like both of them, but NO marinade!!!

add a filet and rub it (no marinade) with a coffee/cocoa mixture. yum! (I'd be doing that for sure if I had a restaurant right now.)

FWIW, my steak of choice is Porterhouse.
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 03-06-2008, 05:12 PM   #12
Senior Cook
 
PastaKing's Avatar
 
Join Date: Mar 2008
Location: PA
Posts: 128
A trip over to Enterprise Steaks gave me the phone number.

It is 215-346-2800.
__________________

__________________
PastaKing is offline   Reply With Quote
Old 03-06-2008, 05:26 PM   #13
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by ChefJune View Post
I like both of them, but NO marinade!!!

add a filet and rub it (no marinade) with a coffee/cocoa mixture. yum! (I'd be doing that for sure if I had a restaurant right now.)

FWIW, my steak of choice is Porterhouse.
DITT0!!

A Rib-Eye, Strip, and a Filet will cover a lot of bases in a Non Steak House restaurant....

The Porterhouse...1 1/2" minimum........
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 03-06-2008, 05:41 PM   #14
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
I agree with Bucky that I would try both products from your supplier and see which is better. I like them both, but when I buy them at the store I want to look at them carefully.

Envy Bucky, a great Tex-Mex place that marinates pieces ny strip and tosses it in with salsa and stuff sounds like a tender way to serve the beef dish. Am tired of Tex-Mex places that serve tough meat.

But if I want a steak, and I mean a thick cut, well cooked, good grade steak, I would not order it with a marinade.

A piece of meat like that does not need help.

Fine steak restaurants do not marinate their beef, why do you want to?
__________________
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
auntdot is offline   Reply With Quote
Old 03-06-2008, 06:44 PM   #15
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
NY strip also no marinade.
__________________
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
jpmcgrew is offline   Reply With Quote
Old 03-06-2008, 08:39 PM   #16
Senior Cook
 
Join Date: Jun 2006
Location: In, but not from, Northeastern NC
Posts: 129
You're asking the wrong people this question. If you're in a restaurant, you should be "asking" your customers. Do folks in your area tend to favor one or over the other? Did you mention the marinade because it's what you like or what your customers like?
For the most part the people you're talking to here are foodies. They (we) already have a preference one way or another. As you can see by the posts, the mix is almost 50-50, but 100% for not marinaded.
Anyway... we're not the ones who'll be buying your food. Ask those people.

Ciao,
__________________
Order In, Food Out ~ It's NOT Magic!
Steve A is offline   Reply With Quote
Old 03-06-2008, 08:53 PM   #17
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
NY strip with a dry rub no marinade.
__________________
Maverick2272 is offline   Reply With Quote
Old 03-07-2008, 01:44 PM   #18
Assistant Cook
 
Join Date: Mar 2008
Posts: 27
NY with a sweeter honey-chipotle bbq sauce (house made, not that store bought crap lol).

Ribeye with S&P and a little minced garlic. Maybe a flavored beurre blanc sauce.

Filet, go all-out french and make tournedoes. 2 3oz portions of filet wrapped in bacon on the "waist", seared, cooked and then topped with a thin slice of Foie Gras and a little madeira sauce. (rare please!).
__________________
Yonsen is offline   Reply With Quote
Old 03-07-2008, 02:35 PM   #19
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
Given the choices presented, I guess for me, it would depend on the
marinade used, as described on the menu.

PERSONALLY, put me in the ribeye no marinade crowd. Or the NY Strip if it
is cooked correctly. Me and cow are friends, LOL
__________________
GrillingFool is offline   Reply With Quote
Old 03-07-2008, 02:48 PM   #20
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I have to add that I almost never get a steak at a non steak restaurant. If I want steak out then I will go to a steakhouse. Otherwise I will get something else off the menu.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:50 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.