6th Street

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.

Dude that is a content item you just wrote!!!

Awesome, and thanks!!'

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.

I'm probably doing a few ribeyes later today myself.

You're overseas right?

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.

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

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.

if anybody puts ketchup on a steak they deserve to have a spork put through their hand

Sounds like it!

I've eaten there a few times and found it rather unremarkable.

While it's not really a steak, Let me add fried venison backstrap. No knife needed.