How's your steak?

[DAF86]

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.

Mollejas, hulines, riñón

Sometimes I prefer that to the vacío or tira.

[Chris]

Chimichurri is not sauce son, it's part of the meat.

[ElNono]

Mollejas, hulines, riñón

Sometimes I prefer that to the vacío or tira.

Yep, there's an Argie restaurant here in NJ that makes them:

http://places.singleplatform.com/la-...enu?ref=google

And you can find some in NY also. That said, I normally enjoy that kind of stuff when I travel to Argentina.

[AaronY]

rare as fark tbh

[Avante]

My God, arguing over steak, haha~~~

I take a pair of scissors and cut my steak into little (tiny) pieces after it's been barbecued***. Then I toss it in a bowl with hot mushrooms, melted cheese and Teriyaki sauce. Shake it all up then dump the mix onto barbecued (close to be burned) french toast, yep......yum-me. One of my grandpa;s taught me this, he was from Arkansas.

Would never give that up for a restaurant steak.

Frosty mug beer time, so cold ya get brain freeze.

*** constanly pouring melted butter over the steaks as they cook.

[AaronY]

Jesus, you're not good at anything Avante

[monosylab1k]

Chimichurri is not sauce son, it's part of the meat.

https://en.m.wikipedia.org/wiki/Chimichurri

Chimichurri (Spanish pronunciation: [tʃimiˈtʃuri]) or chimmichurri is an uncooked sauce used for grilled meat;

an uncooked sauce

sauce

Well that’s the last time I ever compliment the land of goat ing Nazi sympathizers.

[Pavlov]

My God, arguing over steak, haha~~~

I take a pair of scissors and cut my steak into little (tiny) pieces after it's been barbecued***. Then I toss it in a bowl with hot mushrooms, melted cheese and Teriyaki sauce. Shake it all up then dump the mix onto barbecued (close to be burned) french toast, yep......yum-me. One of my grandpa;s taught me this, he was from Arkansas.

Would never give that up for a restaurant steak.

Frosty mug beer time, so cold ya get brain freeze.

*** constanly pouring melted butter over the steaks as they cook.

You just argued over steak.

[Chucho]

https://en.m.wikipedia.org/wiki/Chimichurri







Well that’s the last time I ever compliment the land of goat ing Nazi sympathizers.

I am reading this as I take my morning . Laughed so hard, it helped launch it and saving me a few mins. +2.

[Blake]

https://en.m.wikipedia.org/wiki/Chimichurri







Well that’s the last time I ever compliment the land of goat ing Nazi sympathizers.

Well at least we know Manu > Dirk

[monosylab1k]

I am reading this as I take my morning . Laughed so hard, it helped launch it and saving me a few mins. +2.

[DisAsTerBot]

Ribeye medium rare

[Blake]

I'm also good with a medium rare ribeye.

If I'm grilling it, I like a bit of crispy char around the edges too.

[Avante]

Jesus, you're not good at anything Avante

Your ignorance is showing slick.

For year and years I had this thought that bluegrass sucked, ya know Bill Monroe, Flatt & Scruggs, The Stanley Brothers etc . Then I went to a little bar in Dinuba with some friends, they had a little three piece band playing bluegrass. I couldn't have been more wrong, now I own all that Bill Monroe etc etc stuff.

Yep, don't knock it until.........................

[DeadlyDynasty]

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.

This is truth.

[Blake]

Your ignorance is showing slick.

For year and years I had this thought that bluegrass sucked, ya know Bill Monroe, Flatt & Scruggs, The Stanley Brothers etc . Then I went to a little bar in Dinuba with some friends, they had a little three piece band playing bluegrass. I couldn't have been more wrong, now I own all that Bill Monroe etc etc stuff.

Yep, don't knock it until.........................

Oh he's talking about music in a steak thread. Didn't see that coming

[baseline bum]

I had Argentina steak one time in Tijuana, I don't know what you Mexicans are raving so much about.

[Chucho]

I loves me some ribeye with a side of horseradish and au jus.

[DisAsTerBot]

Sear it in a cast iron on the stove, finish in the oven

[Chucho]

Sear it in a cast iron on the stove, finish in the oven

Yup, that's how I do my tri tip also.

[spurraider21]

its been said here before, but yeah, bone-in ribeye medium rare

or if you're the president, well done with ketchup on it

[SpursforSix]

And I only have a few steaks a year so when I decide I want one, I'll always go upscale. Saltgrass for the strip or Texas Roadhouse for the filet.

[Chucho]

And I only have a few steaks a year so when I decide I want one, I'll always go upscale. Saltgrass for the strip or Texas Roadhouse for the filet.

Boudros>Salt Grass. More pricey, but better cuts. Not Ruth's Chris's, but very delish.

[SpursforSix]

Boudros>Salt Grass. More pricey, but better cuts. Not Ruth's Chris's, but very delish.

I don't think we have a Boudros here. We have a couple of Del Frisco's that are damn good. Pretty expensive but we only do that once or twice a year for a birthday or anniversary.
Hard to beat a home cooked steak anyway.

[DAF86]

https://en.m.wikipedia.org/wiki/Chimichurri







Well that’s the last time I ever compliment the land of goat ing Nazi sympathizers.

I wasn't being serious son. I was actually agreeing with you that chimichurri is so good that to me is like part of the meat.

How could anyone seriously say that a liquid substance like chimichurri would be meat?