A good steak

[hawk]

I would add that you can always get on the restaurants email list and then send you great deals. I have received Morton’s dinner for two, steak, seafood, sides and appetizer for $99.

Also, we did restaurant week at Ruth Chris last year and it was a great deal as well.

Have fun!

[CardiffBaseball]

Thanks all for the great ideas including the DIY stuff, because we don’t want to spend too much of that disposable income. (wouldn’t be good piggs).

sdrealtor you are absolutely correct it was Ringside I’d gone too in Portland, thanks for the reminder. I suppose the only time in my 40 years, I’ve truly had USDA Prime. I’ve seen that place in Carlsbad many times but haven’t checked it out.

[CardiffBaseball]

Thanks all for the great ideas including the DIY stuff, because we don’t want to spend too much of that disposable income. (wouldn’t be good piggs).

sdrealtor you are absolutely correct it was Ringside I’d gone too in Portland, thanks for the reminder. I suppose the only time in my 40 years, I’ve truly had USDA Prime. I’ve seen that place in Carlsbad many times but haven’t checked it out.

[CardiffBaseball]

Thanks all for the great ideas including the DIY stuff, because we don’t want to spend too much of that disposable income. (wouldn’t be good piggs).

sdrealtor you are absolutely correct it was Ringside I’d gone too in Portland, thanks for the reminder. I suppose the only time in my 40 years, I’ve truly had USDA Prime. I’ve seen that place in Carlsbad many times but haven’t checked it out.

[CardiffBaseball]

Thanks all for the great ideas including the DIY stuff, because we don’t want to spend too much of that disposable income. (wouldn’t be good piggs).

sdrealtor you are absolutely correct it was Ringside I’d gone too in Portland, thanks for the reminder. I suppose the only time in my 40 years, I’ve truly had USDA Prime. I’ve seen that place in Carlsbad many times but haven’t checked it out.

[CardiffBaseball]

Thanks all for the great ideas including the DIY stuff, because we don’t want to spend too much of that disposable income. (wouldn’t be good piggs).

sdrealtor you are absolutely correct it was Ringside I’d gone too in Portland, thanks for the reminder. I suppose the only time in my 40 years, I’ve truly had USDA Prime. I’ve seen that place in Carlsbad many times but haven’t checked it out.

[greekfire]

Upper middle class? On Piggington’s? Common! You know you are talking to some cheap mofo’s here, myself included! In all seriousness, you can’t beat the DIY route, if you ask me. I remember when I was a kid and my Italian grandfather would fry up steak in a frying pan while whistling Italian music. He’d saute the steak with fresh garlic, parsley, and olive oil and I’d never tasted (or smelled) anything better to this day. I don’t know which cut of steak he used, but I am pretty sure it was fair to middling.

IMHO rib eye steaks are the best cut. They certainly aren’t the leanest, but they have the best flavor. One friend of mine turned me on to rubbing some 1-2″ cuts of rib eyes with olive oil, salt and pepper on both sides, and in that order. He’d then pan fry them on HIGH heat for something like 5 minutes (or was it 3 minutes?) each side. He would then take them out of the frying pan and let them sit at room temp for 5 minutes.

The high heat would sear the surface and help lock in the flavorful juices, while letting them set afterward allowed some of the fats to coagulate…or some scientific explanation like that. I enjoy my steaks on the medium-well side, so you’ll have to adjust the cooking time/temp to your liking.

[greekfire]

Upper middle class? On Piggington’s? Common! You know you are talking to some cheap mofo’s here, myself included! In all seriousness, you can’t beat the DIY route, if you ask me. I remember when I was a kid and my Italian grandfather would fry up steak in a frying pan while whistling Italian music. He’d saute the steak with fresh garlic, parsley, and olive oil and I’d never tasted (or smelled) anything better to this day. I don’t know which cut of steak he used, but I am pretty sure it was fair to middling.

IMHO rib eye steaks are the best cut. They certainly aren’t the leanest, but they have the best flavor. One friend of mine turned me on to rubbing some 1-2″ cuts of rib eyes with olive oil, salt and pepper on both sides, and in that order. He’d then pan fry them on HIGH heat for something like 5 minutes (or was it 3 minutes?) each side. He would then take them out of the frying pan and let them sit at room temp for 5 minutes.

The high heat would sear the surface and help lock in the flavorful juices, while letting them set afterward allowed some of the fats to coagulate…or some scientific explanation like that. I enjoy my steaks on the medium-well side, so you’ll have to adjust the cooking time/temp to your liking.

[greekfire]

Upper middle class? On Piggington’s? Common! You know you are talking to some cheap mofo’s here, myself included! In all seriousness, you can’t beat the DIY route, if you ask me. I remember when I was a kid and my Italian grandfather would fry up steak in a frying pan while whistling Italian music. He’d saute the steak with fresh garlic, parsley, and olive oil and I’d never tasted (or smelled) anything better to this day. I don’t know which cut of steak he used, but I am pretty sure it was fair to middling.

IMHO rib eye steaks are the best cut. They certainly aren’t the leanest, but they have the best flavor. One friend of mine turned me on to rubbing some 1-2″ cuts of rib eyes with olive oil, salt and pepper on both sides, and in that order. He’d then pan fry them on HIGH heat for something like 5 minutes (or was it 3 minutes?) each side. He would then take them out of the frying pan and let them sit at room temp for 5 minutes.

The high heat would sear the surface and help lock in the flavorful juices, while letting them set afterward allowed some of the fats to coagulate…or some scientific explanation like that. I enjoy my steaks on the medium-well side, so you’ll have to adjust the cooking time/temp to your liking.

[greekfire]

Upper middle class? On Piggington’s? Common! You know you are talking to some cheap mofo’s here, myself included! In all seriousness, you can’t beat the DIY route, if you ask me. I remember when I was a kid and my Italian grandfather would fry up steak in a frying pan while whistling Italian music. He’d saute the steak with fresh garlic, parsley, and olive oil and I’d never tasted (or smelled) anything better to this day. I don’t know which cut of steak he used, but I am pretty sure it was fair to middling.

IMHO rib eye steaks are the best cut. They certainly aren’t the leanest, but they have the best flavor. One friend of mine turned me on to rubbing some 1-2″ cuts of rib eyes with olive oil, salt and pepper on both sides, and in that order. He’d then pan fry them on HIGH heat for something like 5 minutes (or was it 3 minutes?) each side. He would then take them out of the frying pan and let them sit at room temp for 5 minutes.

The high heat would sear the surface and help lock in the flavorful juices, while letting them set afterward allowed some of the fats to coagulate…or some scientific explanation like that. I enjoy my steaks on the medium-well side, so you’ll have to adjust the cooking time/temp to your liking.

[greekfire]

Upper middle class? On Piggington’s? Common! You know you are talking to some cheap mofo’s here, myself included! In all seriousness, you can’t beat the DIY route, if you ask me. I remember when I was a kid and my Italian grandfather would fry up steak in a frying pan while whistling Italian music. He’d saute the steak with fresh garlic, parsley, and olive oil and I’d never tasted (or smelled) anything better to this day. I don’t know which cut of steak he used, but I am pretty sure it was fair to middling.

IMHO rib eye steaks are the best cut. They certainly aren’t the leanest, but they have the best flavor. One friend of mine turned me on to rubbing some 1-2″ cuts of rib eyes with olive oil, salt and pepper on both sides, and in that order. He’d then pan fry them on HIGH heat for something like 5 minutes (or was it 3 minutes?) each side. He would then take them out of the frying pan and let them sit at room temp for 5 minutes.

The high heat would sear the surface and help lock in the flavorful juices, while letting them set afterward allowed some of the fats to coagulate…or some scientific explanation like that. I enjoy my steaks on the medium-well side, so you’ll have to adjust the cooking time/temp to your liking.

[arnie]

It seems like everyone has pretty much covered the steak. In my opinion, whether you go to Donovans, Ruth Chris, Flemings (not mentioned) or Mortons, you will get pretty much the same, high quality, steak (all very good and very pricy.) The thing I like about Donovans is that the service is impeccable. Best in San Diego. The decor is, like Flemings and Mortons, intimate, cozy and dark. Ruths Chris in CV is very open and airy with high ceilings and a huge, loft-like second floor dining area.

It is difficult to duplicate this type of steak at home due to the dry aging process mentioned earlier. Most of these restaurants age their steaks in a temperature and humidity controlled environment until they literally start to decompose. This is what makes the steak so tender. I’ve heard you can do this at home – google steak aging to learn more.

One place not mentioned is Carvers in Rancho Bernardo. The steaks are a little smaller, probably not as high quality and a little less expensive. But they are served with a little more escoffier style french preparation. I had a filet stuffed with brie served under a port wine and raspberry demi gloss reduction. It was positively decadent.

[arnie]

It seems like everyone has pretty much covered the steak. In my opinion, whether you go to Donovans, Ruth Chris, Flemings (not mentioned) or Mortons, you will get pretty much the same, high quality, steak (all very good and very pricy.) The thing I like about Donovans is that the service is impeccable. Best in San Diego. The decor is, like Flemings and Mortons, intimate, cozy and dark. Ruths Chris in CV is very open and airy with high ceilings and a huge, loft-like second floor dining area.

It is difficult to duplicate this type of steak at home due to the dry aging process mentioned earlier. Most of these restaurants age their steaks in a temperature and humidity controlled environment until they literally start to decompose. This is what makes the steak so tender. I’ve heard you can do this at home – google steak aging to learn more.

One place not mentioned is Carvers in Rancho Bernardo. The steaks are a little smaller, probably not as high quality and a little less expensive. But they are served with a little more escoffier style french preparation. I had a filet stuffed with brie served under a port wine and raspberry demi gloss reduction. It was positively decadent.

[arnie]

It seems like everyone has pretty much covered the steak. In my opinion, whether you go to Donovans, Ruth Chris, Flemings (not mentioned) or Mortons, you will get pretty much the same, high quality, steak (all very good and very pricy.) The thing I like about Donovans is that the service is impeccable. Best in San Diego. The decor is, like Flemings and Mortons, intimate, cozy and dark. Ruths Chris in CV is very open and airy with high ceilings and a huge, loft-like second floor dining area.

It is difficult to duplicate this type of steak at home due to the dry aging process mentioned earlier. Most of these restaurants age their steaks in a temperature and humidity controlled environment until they literally start to decompose. This is what makes the steak so tender. I’ve heard you can do this at home – google steak aging to learn more.

One place not mentioned is Carvers in Rancho Bernardo. The steaks are a little smaller, probably not as high quality and a little less expensive. But they are served with a little more escoffier style french preparation. I had a filet stuffed with brie served under a port wine and raspberry demi gloss reduction. It was positively decadent.

[arnie]

It seems like everyone has pretty much covered the steak. In my opinion, whether you go to Donovans, Ruth Chris, Flemings (not mentioned) or Mortons, you will get pretty much the same, high quality, steak (all very good and very pricy.) The thing I like about Donovans is that the service is impeccable. Best in San Diego. The decor is, like Flemings and Mortons, intimate, cozy and dark. Ruths Chris in CV is very open and airy with high ceilings and a huge, loft-like second floor dining area.

It is difficult to duplicate this type of steak at home due to the dry aging process mentioned earlier. Most of these restaurants age their steaks in a temperature and humidity controlled environment until they literally start to decompose. This is what makes the steak so tender. I’ve heard you can do this at home – google steak aging to learn more.

One place not mentioned is Carvers in Rancho Bernardo. The steaks are a little smaller, probably not as high quality and a little less expensive. But they are served with a little more escoffier style french preparation. I had a filet stuffed with brie served under a port wine and raspberry demi gloss reduction. It was positively decadent.

[Author]

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