Favorite Steak

[ROB O]

Either

1. Porterhouse Pittsburg style (black and blue as they say ) Seer the living hell out of the outside but leave it cold on the inside. Once in a while I'll put it on the grill not quite thawed.

Then smother it with mushrooms in butter and whatever liquids strike me that night.


2. Filet (rare) au poivre (coated in cracked pepper) done in a pepper mustard sauce.


3. Pat's:

http://www.patskingofsteaks.com/

Go Igles!

 

[Woodman1]

Either

1. Porterhouse Pittsburg style (black and blue as they say ) Seer the living hell out of the outside but leave it cold on the inside. Once in a while I'll put it on the grill not quite thawed.

Then smother it with mushrooms in butter and whatever liquids strike me that night.


2. Filet (rare) au poivre (coated in cracked pepper) done in a pepper mustard sauce.


3. Pat's:

http://www.patskingofsteaks.com/

Go Igles!

I thought "Pittsburgh Style" was when yuns wiped your ass with it. Blew yuns nose on it. Let it sit out in the sun for two days. Deep fried it in Quaker State Motor Oil and served it on a stale roll with cole slaw and fries on top, while yuns tell everyone how great yuns are cause yuns precious Stillers won four Super Bowls thirty years ago in the old stadium don-ton! :twisted: :twisted: :twisted: Woodman

 

[ROB O]

3. Pat's:

http://www.patskingofsteaks.com/

Go Igles!

I thought "Pittsburgh Style" was when yuns wiped your ass with it. Blew yuns nose on it. Let it sit out in the sun for two days. Deep fried it in Quaker State Motor Oil and served it on a stale roll with cole slaw and fries on top, while yuns tell everyone how great yuns are cause yuns precious Stillers won four Super Bowls thirty years ago in the old stadium don-ton! :twisted: :twisted: :twisted: Woodman

Woodman, Close but wrong team. click on the hyperlink.

 

[Captain Morgan]

Not to hijack the thread, but I did my best to make authentic philly's 2 weeks ago for poker night. I took a big hunk of ribeye, ran it through my slicer, threw it in a iron skillet, served wit onions, green peppers and either provolone or cheese whiz. That cheese whiz is disgusting.

But there were a big hit, and even got props from a guy from Philly.

 

[Greg Rempe]

Cheez Whiz ain't that bad, is it??

 

[ROB O]

Not to hijack the thread, but I did my best to make authentic philly's 2 weeks ago for poker night. I took a big hunk of ribeye, ran it through my slicer, threw it in a iron skillet, served wit onions, green peppers and either provolone or cheese whiz. That cheese whiz is disgusting.

But there were a big hit, and even got props from a guy from Philly.

That's what it is..... Ribeye. And that's my favorite way to cook Ribeye. You even spelled the "wit" as in wit onions an' peppers right. I'm impressed.

Personally the only reason I've lived as long as I have is by avoiding the cheese wiz vs provolone controversy.

 

[Captain Morgan]

Yeah I've researched that particular culinary delight a lot. I've seen several shows on Foot Network that featured Pat's and Geno's and some other joints that claim the best.

My Philly guest did say the only thing I was missing was the authentic sub roll. He said I'd have trouble finding that here.


By the way, my favorite steak is ribeye, with a steak seasoning blend I get in Charleston (mainly salt, pepper, and granulated garlic.) I put a pat of compound butter on the plate under the steak, and one on top.
The butter contains rosemary, Woosch. powder, and a couple of other little herbs and spices.

 

[ROB O]

My Philly guest did say the only thing I was missing was the authentic sub roll. He said I'd have trouble finding that here.

Boy am I impressed. Not a lot of people know about the sub rolls.

 

[Finney]

Captain, where in Chucktown do you get your spice blend? What's it called?

 

[Captain Morgan]

My boss brings it to me from one of the markets there. It's called
"Just for Steaks." It has a little tomato and fennel in there as well.
I'll ask exactly where he gets it.

 

[Finney]

Thanks man. :boing:

 

[Finney]

Danskyad,
You have BBQ-4-U mail. 8)

 

[Woodman1]

hello there. i visited charleston about a year ago and loaded up on some of those sidewalk spice blends. "just for steaks" and "sexy sassy garlic" have been essential...but i'm almost out.

if anyone is going to that sidewalk market soon and wants to pick me up two jars of each, i would be grateful! i actually set out to search for the ingredients but haven't had any luck. seriously though, email me if you might be picking that stuff up. i'll cover shipping + extra for your effort. that shit is goooood and all we've got in san diego is carne asada spices (which are damn good too).

thanks

I've been to that market I think. It's right on Bay St isn't it? Ever eat at Magnolias? First time I ever had cheese grits and I am hooked> Smoked they are even better!

 

[Finney]

Well... it's off E. Bay anyway. It's on Market St. :-k I wonder why they named it that? :-k
Magnolias is good WoodRebel. I f you ever want to talk Charleston restaurants... meet me in the General Discusson area or email me. Don't want to have the fftop: emoticon poping up. :roll:

 

[Greg Rempe]

Looked at the Char-Crust...doesn't seem like a bad product so I might have to give it a try. Thanks for the link N!!

 

[Captain Morgan]

So what's that Char Crust taste like?

 

[Woodman1]

I like a good tent steak! A grubsteak is good also!

 

[Woodman1]

I like a good tent steak! A grubsteak is good also!

 

[Uncle Al]

I love a nice pirce of skirt steak fried in butter and seved up with a big pile of Tater Tots !!!!!!

Al

 

[Nick Prochilo]

I love a nice pirce of skirt steak fried in butter and seved up with a big pile of Tater Tots !!!!!!

Al

UMMMMMM Tater Tots...what a great invention!