Filet Mignon, medium rare, funnily enough actually going to a really nice steakhouse for a work dinner tomorrow
Strip done medium rare with some kind of whole potato on the side. tbone tbh. Over rated and over priced considering the bone into the weight.
Filet Mignon, medium rare, funnily enough actually going to a really nice steakhouse for a work dinner tomorrow
prime rib med rare, rolls with butter + side of asparagus and corn.
dr. pibb
Well done lots of ketchup
Prime rib medium rare... alternatively, a nice seasoned large grilled lamb chop or set of smaller lamb chops.
I live in Argentina, so pretty much the best in the World (and you if you think I'm being a Homer, tbh). Always raw. You have to stick the fork and blood has to come out of the meet.
Last edited by DAF86; 04-04-2018 at 10:49 PM.
No question for me.
New York Strip. Medium.
For me, that's the best combo of taste and texture.
Grilled Asparagus and twice baked potato.
Salad and rolls.
Argentina has good beef? Neat.
When I retire I've made it an item on the bucket list to raise a black cow by hand in Japan, bottle feed him beer and then gladly slaughter that er for the delicious kobe treat within.
No, son. Not good, the best. I cry everytime I get out of the country and have the need to eat meet. I can't even find the basic meat cuts that you get here.
ElNono how have you been handling that over there? Any tip to help a brotha out?
I bet you're serious
I like a NY Strip medium rare or sometimes rare with garlic mash potatoes on the side. I don't know how anyone can eat a steak higher than medium.
How does Jap kobe beef stack up to Argentine beef?
I had that only once here on Argentina so I don't know how faithful it was to the original Japanese version, but the Kobe beef I had was a small, slim, dry piece of meat. Like I said, I like raw meat, so any very slim piece of meat isn't going to be my favourite.
Actually, there's really good to great cuts here in the US if you head to more high end places like Ruth's Chris, etc.
Your average steakhouse chain like Texas Roadhouse, LongHorn, Morton's, Outback are more hit and miss... sometimes good cuts, sometimes not so good... but overall, it's not bad.
tbh, Argentina can be hit and miss sometimes too... what's there it's different cuts that I miss, like Vacio or the achuras...
That said, when we toured Brazil and Argentina last year, we pretty much ate at Fogo de Chao in Sao Paulo almost every night, and I took the whole crew to Las Lilas in Buenos Aires... great stuff in both places.
You want to believe it bad I can tell
We went to a Korean fusion joint in San Jose a few months back and I had a Korean beef cheese steak...shut was so flavorful and super tender, like pressure cooked veal tender.
Argentina is definitely the best when it comes to steak.
Ribeye, medium rare, with chimichurri on the side. A good steak doesn’t need sauce, but I make an exception for chimichurri.
Porterhouse, medium rare. A1 sauce.
Chama Gaucha is bomb if you're in one of the 3 cities that has one
Chimichurri is not sauce son, it's part of the meat.
Bone-in ribeye, medium rare. Pinot to drink. Maybe some au gratin potatoes on the side.
I hate Chimichurri, tbh...
A good Filet Mignon (lomo), New York Strip (bife ancho), Ribeye (ojo de bife ancho), medium rare or medium (depending the place), juicy, marbled, some mashed potatoes or fresh salad, no sauces or anything.
Why would you ruin the bliss of good red meat with a sauce, tbh?
If you're at Ruth's Chris, the Tomahawk is hard to pass up, tbh...
Always a good red wine... I prefer on the sweeter side: Merlot or Malbec are good choices, IMO.
It's depends if it's an asado or a gourmet type meat. I agree that no sauce is needed (raw meat doesn't need any more moist), but if it's one of those asados that you make outside and eat with bread while standing up, sometimes a little bit of chimichurri makes it complete, tbh.
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