I may never grill steak again.

[osan]

Mmmm, Gallagher's! I like their meat window, too.

I will take that as a yes.

Last time I was there was 97... back when I was, erm.. "successful". I had a filet @ $53. Ate it seated next to Paul Schaeffer (sp??).

That filet must be close to $100 now. But yeah, their meat locker is way cool.

You a native of NYC? I am. Aside not being able to afford it anymore, I am not sure I could live there. Too nutty anymore. Besides, I feel naked without la pistola.

 

[TexMac]

I will take that as a yes.

Last time I was there was 97... back when I was, erm.. "successful". I had a filet @ $53. Ate it seated next to Paul Schaeffer (sp??).

That filet must be close to $100 now. But yeah, their meat locker is way cool.

You a native of NYC? I am. Aside not being able to afford it anymore, I am not sure I could live there. Too nutty anymore. Besides, I feel naked without la pistola.

Originally from TX but lived in NYC last year and am in CT on the Metro North line (so still commutable) at the moment Believe it or not, you can still get a Gallagher's filet for around 50 bucks today. Pretty much all the midtown steakhouses are within a few dollars of $50, except Smith and Wollensky's and that's not because their steak is any better, really. I loved living in NYC. I'd go back in a heartbeat.

 

[Icymudpuppy]

$50 for a steak? Good lord.

Let's see, the farmer down the road gives me hanging weight whole cow at $1.45/lb. The butcher charges me another $1.10/lb to cut it any way I want. The hanging weight is usually around 600 lbs. for about $1530 altogether.

Once cut, the steaks, burger, etc weigh in at about 450lbs. That's about $3.40/lb finished for everything. Darn good natural grazed grass fed local organic lean beef.

 

[TexMac]

Yep, you definitely pay a premium for the privilege of eating it in NYC.

 

[donnay]

$50 for a steak? Good lord.

Let's see, the farmer down the road gives me hanging weight whole cow at $1.45/lb. The butcher charges me another $1.10/lb to cut it any way I want. The hanging weight is usually around 600 lbs. for about $1530 altogether.

Once cut, the steaks, burger, etc weigh in at about 450lbs. That's about $3.40/lb finished for everything. Darn good natural grazed grass fed local organic lean beef.

That is the best way to do it!

 

[osan]

Originally from TX but lived in NYC last year and am in CT on the Metro North line (so still commutable) at the moment Believe it or not, you can still get a Gallagher's filet for around 50 bucks today. Pretty much all the midtown steakhouses are within a few dollars of $50, except Smith and Wollensky's and that's not because their steak is any better, really. I loved living in NYC. I'd go back in a heartbeat.

I loved growing up there when it was broken and filthy and dangerous because it was a real place where the incalculably wealthy lived beside the poor, the freaks, the mishapen, the whores, the addicts, the dealers, artists, weirdos, and everyone else. Then in the late 80s they sold it all to McDonalds and Disney and it became a homogenized nonsense. Lost a lot of its character as the city in which I grew up. The nightclubs were great, the womyn fab. Not so much anymore. But I still miss it and all my friends and family. WV is a great state, but I moved here because I became po', primarily. That's life.

I used to love going to the Oak Room at the Algonquin on Fridays for a belt of good single barrel whiskey and a nice steak. Or we'd go have dinner at Minetta Tavern in the Village. Then there is Murphy's on Second Avenue @ 52nd. Big long copper topped bar. Used to sit there for hours taking in Guiness and Black and Tans (real one's... Guiness w/Bass Ale). Those were good days. I do miss it.

 

[dannno]

Medium done FTW!

May as well be eating flax seeds and tofu

 

[Anti Federalist]

I loved growing up there when it was broken and filthy and dangerous because it was a real place where the incalculably wealthy lived beside the poor, the freaks, the mishapen, the whores, the addicts, the dealers, artists, weirdos, and everyone else. Then in the late 80s they sold it all to McDonalds and Disney and it became a homogenized nonsense.

Pretty much what's become of every freaky, eclectic city or town in the nation over the last 30 years or so, from Key West to Austin to San Fran.

Nice and safe and homogenized just like you said, better for the masses roaming around, zoned out on Focusyn and Ignorital.

And where did all the blue collar gin mills go?

At any rate...

 

[heavenlyboy34]

May as well be eating flax seeds and tofu

WTF? So, is it bloody rare or crispy done that you prefer?

 

[dannno]

WTF? So, is it bloody rare or crispy done that you prefer?

I prefer medium rare usually, but if it's some really high quality fresh meat I could be talked into going rare by the cook.

Anything more than medium rare is a crime against good steak..

 

[Acala]

I prefer medium rare usually, but if it's some really high quality fresh meat I could be talked into going rare by the cook.

Anything more than medium rare is a crime against good steak..

Son, you've gotta choose: are you a hemp-swilling vegetarian who can't digest meat or an expert on grilling beef? You can't be both.

 

[heavenlyboy34]

I prefer medium rare usually, but if it's some really high quality fresh meat I could be talked into going rare by the cook.

Anything more than medium rare is a crime against good steak..

BOOO!!! The best steaks I've had so far were medium done.

 

[DamianTV]

I've got two words that will turn you off from any future steaks period: MEAT GLUE

 

[newbitech]

I've got two words that will turn you off from any future steaks period: MEAT GLUE

I think the OP is talking about making his own steak from the butcher shop. I always get my steak medium well at the restaurant, no pink. My gf on the other hand wants her steak seared on both sides for like 45 seconds. I just cannot make this steak on the grill to where she likes it.

I have two cuts of top sirloin for tomorrow night, gonna try this method. I am sure this beef is not stuck together with glue, i saw the butcher cut it off!

I will say I watched your link with my gf, I think she won't order rare at the restaurant again. Probably just order a salad heh!

 

[The Freethinker]

Cast iron is the bomb. I love outdoor grilling (and have no qualms about doing it in the winter, as long as there's no wind nor precipitation). But cast iron is the best for indoor grilling of steaks.

Skillets work very well, but I am partial to griddles - they allow for the draining of extra oil/fat and they give the steaks those classic grill marks.

Cooked a sirloin steak, USDA prime, with my cast iron griddle over the weekend. Why go to a steakhouse and pay $50 or more per person for USDA prime steaks when you can get two USDA prime steaks for about $25?

 

[Arklatex]

try this recipe

The best steak I ever made I was on a skillet, I almost set the kitchen on fire! steak caught on fire due to being in a pool of olive oil that sputtered and ignited a two foot flame - I ran and placed the skillet out on the balcony while still on fire and ran back to air out the kitchen. Afterwards I had the steak... best EVER!

 

[specsaregood]

//

 

[specsaregood]

//

 

[Pennsylvania]

I just got two cast iron pans for Christmas (not to mention two sweet Wusthof knives) and can't wait to try that tuna recipe.

 

[GunnyFreedom]

I've got two words that will turn you off from any future steaks period: MEAT GLUE

If I am buying a steak, it sure as hell won't be reformed meat. If I'm gonna do that may as well just get hamburger and be done with it.