Best steak to eat while listening to your rig?


One of life's little pleasures for me is grilling a nice steak, grabbing a satisfying Argentine Malbec or California Cabernet, and parking myself in front of my hi-fi for some musical enjoyment. It really doesn't get much better than this (unless it's raining or snowing outside -- that's icing on the cake).

So, what are your favorite home-cooked steaks and how do you prefer to prepare them? For me, I find that a ribeye or porterhouse from my local Wegman's is fantastic. I season it with Montreal steak seasoning and grill it for about 8 minutes per side (4 minutes in the 10 o'clock position and 4 minutes in the 2 o'clock position). I've played with grilling for less time and finishing in the oven, but don't feel it adds much.
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Showing 5 responses by trelja

Baka1969, as a fellow Fluffian, in your opinion, where do you find the best cheesesteak?
Ah, Michael, a terrific thread, and I thank you.

Like Marty, I'll take a ribeye/Delmonico or Porterhouse. I'm happy either way.

So far, surprisingly, the most consistently good source of beef in a store I've found is Costco, as good as that served in the midlevel steakhouses.

For sake of example, comparison, and an eye toward putting us on the same page using one well-known chain that serves all tiers: Del Frisco's, high-end ($40 - $60/steak), Sullivan's, midlevel ($30 - $50/steak), and LoneStar, lower-end ($15 - $30/steak).

Del Frisco's offers quite a nice experience for steak, though I their ancillaries lacking. I also like Union Trust here in Philadelphia, for a non-chain location. I give the nod to Del Frisco's for the meat, and Union Trust for everything else, including the clever touch of including Philadelphia soft pretzels as part of the bread course. Though we have some other steakhouses of note, I'll only mention that Morton's of Chicago and the currently popular (all you can eat) Brazilian rodizios disappoint.

I've often been let down by the steaks purchased at some of the remaining butcher shops in this area, along with most of what Whole Foods sells. You can sometimes do OK at the Reading Terminal or some of the very many farmer's markets here. I've been intent on visiting a few of the local farms that raise their own grass fed beef.

Credit to my very dear friend, The Doctor (Mechans), who Michael actually introduced me to, for teaching me the magic of salt when it comes to meat. I now consider it as critical as the meat itself. Progressed from chicken to pork to lamb to beef. Today, I'm convinced that proper salting of the meat well in advance of cooking is key to success, and I cannot stress that enough. I've also more or less come to the opinion that nothing should be put on the steak apart from salt prior to cooking, as they're apt to impart bitterness/bad taste as they burn in cooking, but these seasonings can be added afterward.
Nice choice on Steve's, Baka1969.

I also like (the VERY non-PC named) Chink's when I'm up in that part of town. I also like John's Roast Pork and Mama's. We diverge on Tony Luke's, I happen to give them a thumbs up. Ever tried a Schmitter at McNally's in Chestnut Hill? I mean, up there, not at Citizen's Bank Park, though it's great that an MLB park would serve such quirky fare.

Agree, skip Jim's, Pat's, and Geno's. I'll add Abner's, Larry's, and Dalessandro's to that list. Maybe they'd be OK in Virginia Beach (sorry, inside joke), but they just don't cut it with all the other good places in Philly.

And, for the record, chicken cheesesteaks suck!!!
Mrtennis, "meat can't compare to a good piece of fish."

Some of us disagree. At any rate, it's not an either/or situation. I happen to love seafood as well.

Corazon, "I would advise caution salting too soon, no more than 5 minutes, as it will draw out moisture."

That is a familiar fallacy, one that I bought into as well - for 25 years no less. I was as skeptical as the next guy, but yet again, The Doctor was right. As he taught me, salting and brining are classic techniques.

Try salting your steak (sea salt, not the bitter, metallic regular table salt) the day before. And, if that's not in the cards, as far in advance on the same day as is possible.The improvement in taste, tenderness, and juiciness is such that I predict it will become part of your routine. Again, not only beef, but pork, lamb, bison, etc.

Money back if not delighted...
Also have not been to Whitehouse in a real long time. As mentioned, their claim to fame was always the roll. Remember the Italian hoagie being decent as well.

Speaking of Italian hoagies, Primo's is excellent. Like Rita's Water Ice, finally, a franchise capable of doing the Philly food the right way. Again, John's Roast Pork and Tony Luke's as well. Add Shank & Evelyn's and Sarcone's, too.