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celebrate the new job with a giant steak

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posted on Jul, 8 2015 @ 11:57 AM
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oh yeah.
i start a new job tomorrow so that is a perfect excuse to take the fam to the steakhouse.

so, whos a fan of steak?
what is your favorite cut?

most peoples favorite cut is filet mignon. i dont get it though cause i would rather smash a monster steak of a decent cut than a small medallion of a prime cut.

i enjoy regular old sirloin cuts but tonight i think i will be enjoying the 23 ounce porterhouse.



edit on 8-7-2015 by Mugly because: (no reason given)




posted on Jul, 8 2015 @ 12:09 PM
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a reply to: Mugly

Prime Rib and it isn't even close. Congrats BTW, I too start a new job next week. Moving from the shop floor to a Technical Recruiter.



posted on Jul, 8 2015 @ 12:12 PM
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Congrats on the job!

I'm going in this order...brisket, with 6 hrs on the smoker, then porterhouse bloody, then ribs for 3 hrs.

The brisket and ribs will have a dry rub made from brown sugar, cumin, sea salt, black pepper and coffee grinds.

The apple cider will be added to the rib juice and honey garlic bbq sauce.

The porter house I will keep simple w salt and pepper and 3 min a side sear after it sits out for an hour.

Great, now my stomach is growling



posted on Jul, 8 2015 @ 12:19 PM
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a reply to: Mugly

My favorite steak is a inch and a half ribeye coated with fresh cut garlic and seared on either side in a cast iron pan .


So rare that it almost moos when it is laided on the plate .


Edit;

But any steak sure beats the hell out of fried bologna ! Lol
edit on 8-7-2015 by Greathouse because: (no reason given)



posted on Jul, 8 2015 @ 12:42 PM
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a reply to: Greathouse

agreed. fried bologna is nice though.

i like the dry rubs too. my wife drowns hers in steak sauce and it drives me crazy. i like the natural flavor



posted on Jul, 8 2015 @ 12:46 PM
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a reply to: Mugly

Tbone for me.
Wipe its arse and show it a grill for a couple of seconds and bang it on me plate.
Congrats on the new job dude.
Enjoy your meat feast.



posted on Jul, 8 2015 @ 12:52 PM
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a reply to: boymonkey74

thanks and i will.
2nd new job in as many months.

moving up not across though



posted on Jul, 8 2015 @ 12:54 PM
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medium rare ribeye!! and a prime cut of standing rib roast, preferably grass fed



posted on Jul, 8 2015 @ 12:58 PM
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a reply to: Mugly

I prefer rib steak,med rare, heavy on the pepper,
and congrats on the new job!






posted on Jul, 8 2015 @ 01:31 PM
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Anyone who says their favorite steak is filet mignon is either:

A) trying to look rich and classy
B) doing steak all wrong
C) both of the above

I say get the porterhouse today, you've earned it.

My favorite, though, would be a well marbled ribeye done just under medium rare.



posted on Jul, 8 2015 @ 02:12 PM
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I gotta go with either a porterhouse or ribeye.


...From my own farm raised cattle of course



posted on Jul, 8 2015 @ 02:17 PM
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a reply to: Mugly

Cuts i like to eat:

- Tenderloin
- Filet
- Ribeye
- Skirt
- center cut eye of chuck

enjoy your steak, and congrats on the job!



posted on Jul, 8 2015 @ 02:19 PM
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originally posted by: Excallibacca
Anyone who says their favorite steak is filet mignon is either:

A) trying to look rich and classy
B) doing steak all wrong
C) both of the above

I say get the porterhouse today, you've earned it.

My favorite, though, would be a well marbled ribeye done just under medium rare.


Have you ever had a nice filet done black and blue? Maybe with foie gras butter, or garlic butter?

No, filet is for people who prefer the taste of beef. Ribeye is for those who like fat. I happen to like both, depending.



posted on Jul, 8 2015 @ 03:03 PM
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originally posted by: Excallibacca
Anyone who says their favorite steak is filet mignon is either:

A) trying to look rich and classy
B) doing steak all wrong
C) both of the above

I say get the porterhouse today, you've earned it.

My favorite, though, would be a well marbled ribeye done just under medium rare.



Psssshhh...Filet Mignon is for Peons...
WAGYU BEEF RIB EYE

"Thumbs nose in air."



posted on Jul, 8 2015 @ 03:05 PM
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a reply to: bigfatfurrytexan

You can keep the bleu, I'd prefer not to throw up when I eat steak.



posted on Jul, 8 2015 @ 03:09 PM
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posted on Jul, 8 2015 @ 03:19 PM
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originally posted by: Excallibacca
a reply to: bigfatfurrytexan

You can keep the bleu, I'd prefer not to throw up when I eat steak.


Not everyone can handle the proteins in beef. My son was a big fan of beef....until he had a sleeve gastrectomy done. Now he can barely eat it.

ETA: now that i read that again....not bleu cheese. Black and blue....it refers to a type of doneness. "Blue" meat is meat that is more rare than rare. i.e., raw.


edit on 7/8/2015 by bigfatfurrytexan because: (no reason given)



posted on Jul, 8 2015 @ 03:23 PM
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a reply to: bigfatfurrytexan

Ahh, in the south "black and bleu" is a common term for adding bleu cheese. Sorry for the misunderstanding.



posted on Jul, 8 2015 @ 03:28 PM
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a reply to: bigfatfurrytexan

ive never had foie gras
i want to try it though

i saw you say in another thread that you had some a couple days ago..

i really want to take my wife to the french laundry. if it ever happens, i will get some there



posted on Jul, 8 2015 @ 03:28 PM
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a reply to: bigfatfurrytexan

ive never had foie gras
i want to try it though

i saw you say in another thread that you had some a couple days ago..

i really want to take my wife to the french laundry. if it ever happens, i will get some there




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