The Big Ole NJ Steak Thread


#780

Texas lobster rolls. Lobster in fresh flour tortillas with melted butter.

This also works well with boiled crawfish with the fat squeezed out of the heads.


(Eli Paryzer) #781

CJ, if you hurry, you can get a 90 day dry aged rib eye at Viaggio :wink:


#782

Wowzers! Those look delicious! I am about to cook up a ribeye and two strips :slight_smile:


(Gary ) #783


Local Stop & Shop in Point Pleasant this morning.


(Junior) #784

Stop and Shop? Really??? WOW…great tip!!! This is the first time I have ever seen a tomahawk in a super market. Can’t beat that price…


(Stew) #785

you pay for what you get


#786

Those look damn nice for 9.99 a pound. Did you end up getting any?


(Joon) #787

Anyone familiar with cooking a steak Pittsburgh style, and has anyone tried it at a restaurant?

I ask because I’m heading over to Morton’s for some steak tonight, and one thing I wish it had more of is more char on the steak. Last time I spoke to the manager about this and he said I could order it Pittsburgh style, and I believe he told me that they take it out of the broiler and sear the crap out of it in a pan. Any thoughts on cooking/eating a steak like this?


(Wayne G. Robinson) #788

When I was a young one on business in Chicago I ordered a steak “Pittsburgh” at a real Chicago steakhouse. They didn’t bat an eye and delivered a steak that had a great char on the outside and was pretty much rare toward the middle. They obviously knew what they were doing and started out with a great piece of beef. My current infrared grill can come very close - however when used on high the difference between rare and well is less than a minute.

Summary: Think cooking with a blast furnace - steel, Pittsburgh and all that. if it’s a place that knows what they’re doing, go for it.


(Junior) #789

Or pretty much raw in the middle. I don’t care for this method of ordering or eating steak, just too rare for me.

I have had an infrared grill for a few years now, I’m honestly torn on my opinion of it. You are correct it can sear the hell out of a steak, but keeping the infrared grates “clean” is a full time job. That and the fact I’m on my second set of the infrared and cooking grates over a 3-4 year period is making me think this is the last season with this grill. I’m going to go back to a Weber they are hands down the best grills out there. (at least in my opinion) I think they have a model with a specific searing section.


(Wayne G. Robinson) #790

I had an all-metal, no foolishness, Charbroil for years. I replaced things as needed - right up until the valve assembly became unobtainable. After a little research I came up with this: http://besthot.store/everywhere/

I bought this around 2000 and used it regularly. I had to replace the burner this year - I have no complaints about the service length. This grill uses perforated ceramic plates to make heat - from what I understand most manufacturers use appreciable cheaper and less robust solutions.

There was a steep learning curve - being the kind of guy I am I tried to cook things VERY hot and fast. I have now come to accept that the ‘medium’ setting is enough - I measured 700 degrees from a cast iron pan placed on the grill top - and now I can make it do what I want.


(Junior) #791

Funny we experienced the exact same learning curve. I used to like high and fast but always burned the steaks, cooking them to medium well to well done. Until I learned, get the char, 2 mins each side then turn the burners down.

Nothing above medium heat for any poultry etc.


(Joon) #792

I think at least at Mortons they’ll let you order, say a “Pittsburgh Medium Rare”. So they keep the doneness and just add a little extra char. I don’t mind blue steaks from time to time but in general I want my meat warm. I guess I’ll try the order and see how it is!


(Junior) #793

You try that move at Lugers and they throw you out on the street. Possibly slash your tires as well, but I don’t want to vilify them.


(Joon) #794

One day you and I are going to Lugers and ordering two steaks. One pittsburgh medium rare, and another, pittsburgh well done. :grin::joy::rofl:


(Junior) #795

Joon, my man…if you are looking for us to get an ass-beating, I can arrange that a lot closer to home!


#796

I stared at it too, admiring the effort at presentation with the kitchen tool placement…


#797

You should feel comfy ordering Pittsburgh at Morton’s. Enjoy it!


(Junior) #798

FYI dinner last night at One18 Bistro, $24. Best steak around. Didn’t you ask me if I knew a bartender named Mike? I asked about him last night, it was the guy with the ponytail I mentioned, unfortunately he has since left One18, but to answer your question; Yeah I know Mike!

(If it wasn’t you then whoever it was that reads this it’s for you)


#799

If this strip is better than CC, they are on me for turning me onto them lol.

I’ve got a Chicago trip coming up sunday and there are some good steaks there. Wish me luck…trying some new places.