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I love a good ribeye, medium rare with pepper & a dab of butter. I like a spicy rub & the best ribeye I've ever had in a restaurant was the Cajun Ribeye at the H3 Ranch in Fort Worth. Spurt as all get out as a steak can get but really flavorful. Wash it down with your favorite beer & you're set.
Funny thing is, another steak that is on my list is a Steak Ranchero at a local Mexican restaurant. All it is is a fajita steak drowned in the owners secret ranchero sauce, cut it up & put in tortillas then soak up the sauce. It is really great.
A porterhouse medium rare is another favorite.
Haha. I have no clue what happened there.
Dude that is a content item you just wrote!!!
Awesome, and thanks!!'
National Director of Scouting & Recruiting Analyst
I thought maybe you were just really trying to get your point across.
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Ok. Steak time. I love high quality tenderloin medallions on special occasions. I don't go often but I love the La Bifteck Diane at St Martins in Dallas. It has a Dijon mustard and burgundy wine glaze that is outstanding.
For the outdoor griller in me, ribeyes are my favorite. Just some sea salt for flavor and dont cook too fast. No more than medium. It's a crime to cook this well done. Right before it's ready, pour a little beer on it, turn it and repeat. You'll be surprised at the harmony of flavors that come out.
Happy 4th folks.
A good steak is the number 1 food that I miss.
I'm probably doing a few ribeyes later today myself.
It's that good.
You're overseas right?
Please don't say with catchup!
I have known a banker who rose to CEO of a bank holding company who always put catchup on his steak.
275-0 scoring margin
Dana X Bible's National Championship team
an angus ribeye 1.5 inches thick sear on both sides on the pit and then baked at 350 in the oven. About 12 minutes for me Take the steak out and use good wine to the drippings. . Add the wine (and shallots) and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.
This post was edited by JFrankWebb 21 months ago
Goat Cheese Stuffed Filet topped with a Demi Glase. Medium Rare.
hwy I am a boring guy. I want my steak grilled outside, ribeye, thick, medium rare, (never more than that, a touch to the rare side if not exactly medium rare). Salt and pepper (lots of pepper) and thats it for the seasoning.
Sides of either baked sweet potato ( with cinnamon butter on top) or sweet potato fries. (pretty much given up white potatoes), sauteed mushrooms, and corn on the cob.
and today, being 4th of July, the above is my menu for dinner
ding ding ding ding. This is it for me right down to medi-rare and the veggies.
Not overseas. I have a disease that prevents me from eating fat. If I eat more than about 20 total grams of fat in a day, it's ER room for me.
I used to love a thick ribeye cooked rare.
Wow. Sorry to hear that man. I can't eat nuts (cashews, peanuts, etc..), but that is easy compared to zero steak in life.
if anybody puts ketchup on a steak they deserve to have a spork put through their hand
XoGisele, Ashley Sky, Niki Skyler
About a 20 oz. Black Angus Ribeye , Spiced and marinated in something my wife mixes up. Grilled to medium on a very hot fire. On old time Weber, not gas. With a large Baked. Just had one. Awesome.
Sounds like it!
Thanks Gerry. This OT board is killing me... Food and beer threads. I can't drink alcohol anymore either. Life is good though! Hook 'em.
I've eaten there a few times and found it rather unremarkable.
1.5" bone-in, dry aged Prime ribeye. Kosher salt and pepper, grilled at 450-500 to medium rare. I stick a pad of clarified butter on top while resting. I don't need no stinking sides. Just a fork and a knife and a good beer or medium bodied red wine.
While it's not really a steak, Let me add fried venison backstrap. No knife needed.
This post was edited by CornHorn 21 months ago
Then why did you eat there a few times?? Lol. I thought it was great. It's like,you know,my opinion man.
Clients picked it. Don't get me wrong, I didn't dislike it. I just thought it was unremarkable.
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