But how good can a steak really get?

[~primetime~]

it can get very good obviously, beef is delicious, my favorite meal is probably a good slice of Prime Rib.

Anyway, I was in Vegas this past weekend, stayed at the Venetian which is loaded with 5 star joints owned by famous chefs. One night I ate at Carnevino, a Mario Batali steak house. They serve dry aged steak, they actually hang the steaks out to dry for up to 11 months, the steak is covered in mold, they cut the mold off and cook it. The aging is supposed to increase flavor. For more on that. (http://vegas.eater.com/2014/7/7/6192489/carnevinos-jason-neve-talks-240-day-dry-aged-riserva)

I ordered a Dry Aged New York Strip...it was $70...it was 'very good' but it was not $70 good. I've had $40 steaks here in Texas that were tastier.

So I am thinking that the price of a 16oz steak probably shouldn't ever exceed around $50 or so. At the end of the day it is a cut of beef and there is only so much a chef can do to it really.

[Type 2]

:applause:

[warriorfan]

There is a certain price point where it becomes just a status type thing. This holds true with about any product.

[Nanners]

I basically agree.

The thing is when you buy a $100 steak at a five star restaurant, you arent paying that extra money because the steak tastes twice as good as a $50 steak, you are paying extra for the entire fine dining experience - the restaurants ambiance, the high quality service, the fancy cutlery... etc.

[HitandRun Reggie]

Mmmm steak. Vegetarians don't know what they're missing.

When I was in high school I got a job working at a high end banquet hall. We used to feast on leftover filet mignon, prime cut rib eye and fantastically marinated outdoor grilled strip steak. Gawd I'm getting hungry, it's been too long since I have a premium grade cut of beef.

[UK2K]

I've never had a steak that didn't taste better with A1.

So if the $12 steak is going to taste like A1, and the $70 steak is going to taste like A1....

[ShackEelOKneel]

Mmmm steak. Vegetarians don't know what they're missing.

When I was in high school I got a job working at a high end banquet hall. We used to feast on leftover filet mignon, prime cut rib eye and fantastically marinated outdoor grilled strip steak. Gawd I'm getting hungry, it's been too long since I have a premium grade cut of beef.

I never eat the leftovers of strangers, but a place like that would be the exception.

[DeuceWallaces]

Dry aged USDA Prime delmonicos and NY strips are ~28 / lbs. That's how good a steak can get. You just have to know how to cook it properly.

[knickballer]

Only a fool would drop that amount of money on a steak... $70 for a steak? FOH

[Droid101]

I think I had a $50 one that was a filet, stuffed with boar sausage, wrapped in boar bacon. It was probably the best steak I've ever had.

[gts]

I've never had a steak that didn't taste better with A1.

So if the $12 steak is going to taste like A1, and the $70 steak is going to taste like A1....:lol So true.

[ace23]

Only a fool would drop that amount of money on a steak... $70 for a steak? FOH
I don't think you quite grasped the point OP was trying to make.

PT is clearly rich as ****

[~primetime~]

you were in vegas this weekend? Partying it up for EDC huh :lol

but seriously, it all really depends on the cut of the steak and the type as well. Seasoning can really only take a steak so far. I've heard it is how the cow is put down too. If the cow gets scared at all, it tenses up and causes blood to flow through the meat, causing a non-desirable steak.
I was there for the WSOP...I had no idea EDC was going on

EDC is one of the most insane things I have ever witnessed though...basically half of Vegas was walking around near naked on Ecstasy...the entire city was a giant rave. I didn't even know the rave scene had gotten that popular, wtf.

Girls in g-strings everywhere though...

[niko]

I was there for the WSOP...I had no idea EDC was going on

EDC is one of the most insane things I have ever witnessed though...basically half of Vegas was walking around near naked on Ecstasy...the entire city was a giant rave. I didn't even know the rave scene had gotten that popular, wtf.

Girls in g-strings everywhere though...
You're really a POS, Total BS, you knew it was EDC and not WSOP.

Just kidding, i have no idea wtf you are talking about. I like steak though.

[highwhey]

I hate the Rave seen, but I would highly consider going to EDC next year just to party all weekend. From what I have heard/seen, it is the place to be........
One of my coworkers went, he's been going for a couple years now. Showed me pics and videos, damn....the women :bowdown: and lole primetime said, everyone is running around on x or some stimulant. This dude even showed me a website everyone uses to "rate" and "review " ecstasy pills.

[~primetime~]

I hate the Rave seen, but I would highly consider going to EDC next year just to party all weekend. From what I have heard/seen, it is the place to be........
I feel like an old man not knowing about it...but it is definitely the wildest party scene I have ever witnessed. It was a 'Woodstock' sized rave and every female close to naked...Everywhere you look is a half naked chick. It would have been heaven for me if I was still a young single partyer.

[highwhey]

Bryan Cranston aka Walter White Pushes The Button

[HitandRun Reggie]

I never eat the leftovers of strangers, but a place like that would be the exception.


They weren't leftovers off their plates! That's nasty. It was a banquet hall, that served the same pre-made dishes to 95% of the people in ballrooms(unless they requested a chicken, fish or vegetarian dish). The kitchen always made extras plates, plus the cooks were all cool Norwegians who made sure there was enough leftover for the staff to eat.

[Norcaliblunt]

I tear up some steak tartare, steak sashimi, and some kitfo.

[FKAri]

I was there for the WSOP...I had no idea EDC was going on

EDC is one of the most insane things I have ever witnessed though...basically half of Vegas was walking around near naked on Ecstasy...the entire city was a giant rave. I didn't even know the rave scene had gotten that popular, wtf.

Girls in g-strings everywhere though...

It's 1989 all over again :rockon:

[iamgine]

I basically agree.

The thing is when you buy a $100 steak at a five star restaurant, you arent paying that extra money because the steak tastes twice as good as a $50 steak, you are paying extra for the entire fine dining experience - the restaurants ambiance, the high quality service, the fancy cutlery... etc.
But also (supposedly) you're paying for the consistency of taste. Anyone can make a filthy awesome steak once or twice. But to consistently do it, you need a very tight selection process over your beef, the right way to store it and a chef who knows how to handle it consistently. In short, you are also paying for those careful details in the process.

Of course, price is never a guarantee but it's an indication.

[Thorpesaurous]

I'm a big believer in the dry aging of beef. It really gets the meat to its peak tenderness. And I'm willing to pay for it. I go to NY at least four times a year where super high end red meat is one of the driving motivations of the trip. My annual big east trip included, where each year as teams get less appealing, my buddy and I find ourselves saying, "but there's always the steak".

Whole foods is an upper class grocery store around here that carries dry aged stuff, and it isn't cheap. I spent almost 300 bucks on a giant dry aged prime rib from there last football season. I cannot say that I wasn't nervous cooking it, but it came out great.

I'm also however nowhere near snooty enough to suggest that even the loudest cut of meat can't be made great in the right hands.

[VeeCee15]

I had a $120 steak before. It was a 12 oz wagyu sirloin m9.
Biggest waste of money. Sadly, it was my second time at this restaurant when I tried this steak.
The previous time I had a $70 steak and IT WAS UTTER SHIIT and i only went back cause i recall they had a more $$ steak so that one must be the good one..and i was wrong.

The reason why i liked the place was because of the ambience..one of my fav interiors. The restaurant is called The Blue Butcher..a steakhouse. And their steaks are CRAP

I've had steaks that were $25 that were A LOT better.

[BurningHammer]

http://image.rakuten.co.jp/chodaya/cabinet/steak/a5-limit-sirlo-2_02.jpg

[Hawker]

The best steaks are from the farmer's market usually.

Salt those babies up and let them get to room temp (45 min to an hour) then splash some pepper and oliver oil on. I dont have a grill at the moment so 2 minutes each side and she's golden. Medium rare or gtfo

[KyrieTheFuture]

I wish I could eat steak, it doesn't taste good enough for how sick it makes me

[DukeDelonte13]

I hate when some places slather the F*ck out of steaks with butter.

[Draz]

Ribeye >

Medium well

[L.Kizzle]

Since we're on the subject of steaks, how can people eat this and not be cooked all the way? I don't want no blood in my meat. If I want some raw food, I'll get some sushi.

[HitandRun Reggie]

Ribeye >

Medium well


Yummmmm. Grilled ribeye lightly brushed with olive oil and rubbed with a healthy dose of https://s-media-cache-ak0.pinimg.com/236x/71/75/9f/71759f31bc9d370ad96b3235ea9ba8d9.jpg

Then grilled just enough that the outside is a little crusty and there's no more than a 1/3" of brown on the outside.

[Draz]

Since we're on the subject of steaks, how can people eat this and not be cooked all the way? I don't want no blood in my meat. If I want some raw food, I'll get some sushi.
That's what I said

[Godzuki]

meh

expensive steaks are pretty overrated. the last chuck steak i grilled was better than the filet mignon. even porter houses arent better a lot of times.

its really how well u cook them and a lot of times cheaper steaks come out tasting better. i mean i get why old people with bad teeth prefer filet mignons, otherwise theyre so overrated its not funny.

[highwhey]

Since we're on the subject of steaks, how can people eat this and not be cooked all the way? I don't want no blood in my meat. If I want some raw food, I'll get some sushi.
Yeah, unless I'm drinking alcohol, I can't stomach bloody meat.

[clipps]

I've never had a steak that didn't taste better with A1.

So if the $12 steak is going to taste like A1, and the $70 steak is going to taste like A1....

You must be eating some shitty steaks.

[clipps]

Since we're on the subject of steaks, how can people eat this and not be cooked all the way? I don't want no blood in my meat. If I want some raw food, I'll get some sushi.

It depends on the person. I'm the opposite. I prefer my steaks Mid-rare. Unlike chicken, red meat is safe to eat undercooked.

[Mr. Jabbar]

i was at the venetian 1 year ago :cheers: didnt try its restaurants tho. i can tell you one thing, fancy steak restaurants are no guarantee of the perfect steak, was at the metropolitan grill in seattle the other day, had some rib eye that was just meh, granted the atmosphere and service was superb.

[clipps]

meh

expensive steaks are pretty overrated. the last chuck steak i grilled was better than the filet mignon. even porter houses arent better a lot of times.

its really how well u cook them and a lot of times cheaper steaks come out tasting better. i mean i get why old people with bad teeth prefer filet mignons, otherwise theyre so overrated its not funny.

This. It depends on how you prepare it. It's not even hard. Poke holes in your steak, put it in a ziploc bag, pour some beer (any sessionable IPA is preferred), worchestershire sauce, and garlic salt in the Ziploc bag with the steak and let it sit for an hour. Much better than dropping $50 or more on a steak.

[L.Kizzle]

It depends on the person. I'm the opposite. I prefer my steaks Mid-rare. Unlike chicken, red meat is safe to eat undercooked.
You develop polyps eating all that undercooked meat.

[SAKOTXA]

I was there for the WSOP...I had no idea EDC was going on

EDC is one of the most insane things I have ever witnessed though...basically half of Vegas was walking around near naked on Ecstasy...the entire city was a giant rave. I didn't even know the rave scene had gotten that popular, wtf.

Girls in g-strings everywhere though...
Which event did you play in? I'm going this Saturday for the 1,500 3 day event, might even might even decide to play the main event.

[DukeDelonte13]

Since we're on the subject of steaks, how can people eat this and not be cooked all the way? I don't want no blood in my meat. If I want some raw food, I'll get some sushi.


it's not blood, its hemoglobin.

might as well eat a hamburger if you are cooking steaks past medium rare.

[CeltsGarlic]

even the same place wont give you the same tasting steak twice.

[UK2K]

I feel like an old man not knowing about it...but it is definitely the wildest party scene I have ever witnessed. It was a 'Woodstock' sized rave and every female close to naked...Everywhere you look is a half naked chick. It would have been heaven for me if I was still a young single partyer.

I see there's one in Orlando Nov 6-7.

ISH road trip?

[Derka]

I dunno about $70...

Just a 12 to 14 oz. boneless ribeye usually does the trick for me.

Salt, pepper and canola oil on both sides...drop it into a searing hot cast iron skillet for 2-3 minutes per side and then pop it into a hot-ass stove for 5-10 minutes depending on how rare you like it.

:pimp:

[aj1987]

http://image.rakuten.co.jp/chodaya/cabinet/steak/a5-limit-sirlo-2_02.jpg
:eek: :eek: :eek:

Dat marbling doe!

http://i.imgur.com/FLf1n0q.jpg

[highwhey]

i really want a steak now lol

[GimmeThat]

They should do cubed steak with only top and bottom seared, wrapped in lettuce, served with thinly sliced monterey jack cheese garnished with arugala based basil oil to cleanse the pallet.

[Norcaliblunt]

Since we're on the subject of steaks, how can people eat this and not be cooked all the way? I don't want no blood in my meat. If I want some raw food, I'll get some sushi.


Raw meat is a superfood don't be fooled by the scare tactics. You can eat mostly any meat raw as long as it's from a healthy clean source. I tear up raw chicken and raw pork, the 2 everyone is tripping on. It will only make you healthier. Cooking is where you are killing your self.

[rufuspaul]

I don't eat red meat that much nowadays so it's a real treat when i do.


http://i45.photobucket.com/albums/f80/rufuspaul/IMG_2262_zpsbmuxdyfz.jpg

Cooked these NY strips on Father's Day. They were damn good.

Dry aging helps in tenderizing and concentration of flavor but a good choice cut can be a wonderful thing too. Hawker is dead on when he says to salt them down and bring to room temp. As you see in my pic I've got a hot and cool side of the grill. I sear the steaks on the hot side to get a nice crust and then move them to the cool side, cover, and cook to desired temp (med rare for me). Then it's crucial to let the steaks rest (at least 10 min) before serving. This allows the muscle fibers to relax and the juices to redistribute throughout the meat.

[~primetime~]

Here is what I am getting at though rufus...when I eat at 5-star places just about every entree on the menu is something I couldn't even begin to replicate at home, with the exception of steak. There far is less 'skill' involved in steak IMO. Once you start paying over $50 or so for a 16oz you are going too far.

I can purchase a quality cut of organic beef from a butcher, season it, even wet/dry age it, and cook it medium rare myself...and it would be very close to what they are serving.

When you watch Iron Chef or other shows you can see great chefs using great skill to create great and inventive culinary creations, something the normal human isn't capable of. I LOVE steak...seriously love it...but from here out when I plan on paying top dollar for a meal I am going to throw that money toward a dish that will give me a new experience.

[~primetime~]

I'm a big believer in the dry aging of beef. It really gets the meat to its peak tenderness. And I'm willing to pay for it. I go to NY at least four times a year where super high end red meat is one of the driving motivations of the trip. My annual big east trip included, where each year as teams get less appealing, my buddy and I find ourselves saying, "but there's always the steak".

Whole foods is an upper class grocery store around here that carries dry aged stuff, and it isn't cheap. I spent almost 300 bucks on a giant dry aged prime rib from there last football season. I cannot say that I wasn't nervous cooking it, but it came out great.

I'm also however nowhere near snooty enough to suggest that even the loudest cut of meat can't be made great in the right hands.
okay now THAT I would love to try out...prime rib is my thing and I don't think I have ever experienced that dry aged.

[~primetime~]

Which event did you play in? I'm going this Saturday for the 1,500 3 day event, might even might even decide to play the main event.
I was there with my father who did the senior event. I was going to play in the extended no-limit but my wife came and we decided to go to shows instead. I did play at the cash tables in the Rio though and I did well. During the senior event all the cash tables are full of seniors that lost early, I made around $1,100 at a $2-$5 in one sitting. Most seniors are very kind non-aggressive players, they are easier opponents who you can push around.

[rufuspaul]

When you watch Iron Chef or other shows you can see great chefs using great skill to create great and inventive culinary creations, something the normal human isn't capable of. I LOVE steak...seriously love it...but from here out when I plan on paying top dollar for a meal I am going to throw that money toward a dish that will give me a new experience.


I feel the same way. I often then go for whatever seafood entree looks interesting as that is often the most challenging stuff to do well.

[GimmeThat]

Here is what I am getting at though rufus...when I eat at 5-star places just about every entree on the menu is something I couldn't even begin to replicate at home, with the exception of steak. There far is less 'skill' involved in steak IMO. Once you start paying over $50 or so for a 16oz you are going too far.

I can purchase a quality cut of organic beef from a butcher, season it, even wet/dry age it, and cook it medium rare myself...and it would be very close to what they are serving.

When you watch Iron Chef or other shows you can see great chefs using great skill to create great and inventive culinary creations, something the normal human isn't capable of. I LOVE steak...seriously love it...but from here out when I plan on paying top dollar for a meal I am going to throw that money toward a dish that will give me a new experience.


I don't know, I feel as if simply season a steak and cook it as whole isn't going to cut it at a top restaurant. Unless the texture is out of the world.

Treating a steak as simply just a protein, or a medium that carries flavor is indeed not very creative/inventive.

For me, at the very least, the fact that its texture of when it is cooked to when it isnt makes it something very different to fish. But more importantly, I think to say that Iron Chef dishes can't be replicated at a restaurant level might be a little bit outrageous.

[~primetime~]

I don't know, I feel as if simply season a steak and cook it as whole isn't going to cut it at a top restaurant. Unless the texture is out of the world.

Treating a steak as simply just a protein, or a medium that carries flavor is indeed not very creative/inventive.

For me, at the very least, the fact that its texture of when it is cooked to when it isnt makes it something very different to fish. But more importantly, I think to say that Iron Chef dishes can't be replicated at a restaurant level might be a little bit outrageous.
that isn't what I was saying at all...I was saying that if I am going to shell out big money for food the creativeness I see on those shows is what I want. I want a work of art, and not just a quality piece of beef.

[Thorpesaurous]

okay now THAT I would love to try out...prime rib is my thing and I don't think I have ever experienced that dry aged.


I do a prime rib every year for football. This was the first dry aged one.

The Oven Off cooking method I use has worked perfectly for at least a dozen times in the last 5 years or so.

[rufuspaul]

I do a prime rib every year for football. This was the first dry aged one.

The Oven Off cooking method I use has worked perfectly for at least a dozen times in the last 5 years or so.


I assume this is preheating the oven, putting the roast in and then turning the oven off?

[Thorpesaurous]

I assume this is preheating the oven, putting the roast in and then turning the oven off?


There's a formula by weight for the times. But basically it cooks on 500 degrees for something like 30 minutes, depending on the weight, and then shutting the oven off and letting it sit for some number of minutes, again based on the weight. It's worked perfectly, bone in and bone out, for anywhere from 2 to 8 bones for me.

The Aged one I did last year the butcher trimmed the rack off for me, then tied it back on to cook with. All I had to do was snip the strings.

[rufuspaul]

There's a formula by weight for the times. But basically it cooks on 500 degrees for something like 30 minutes, depending on the weight, and then shutting the oven off and letting it sit for some number of minutes, again based on the weight. It's worked perfectly, bone in and bone out, for anywhere from 2 to 8 bones for me.

The Aged one I did last year the butcher trimmed the rack off for me, then tied it back on to cook with. All I had to do was snip the strings.


Cool. Yeah I always have the butcher do that for me too. It adds a lot of flavor and the bones can be used to make a killer stock or demi glace.

[KevinNYC]

When you get to NY, do you ever go to Peter Luger's for steak?

I think the Luger's steak for two is about $50 bucks a person and it's amazing.

http://vyv.fabricaviral.com/wp-content/uploads/2015/06/pics_that_are_so_poignant_and_fascinating_640_42.j pg

So i can definitely see paying $50 for an order of steak when you have a special event.

[rufuspaul]

When you get to NY, do you ever go to Peter Luger's for steak?

I think the Luger's steak for two is about $50 bucks a person and it's amazing.

http://vyv.fabricaviral.com/wp-content/uploads/2015/06/pics_that_are_so_poignant_and_fascinating_640_42.j pg

So i can definitely see paying $50 for an order of steak when you have a special event.


I've been there. Their bacon is pretty amazing too. I hate that it's cash only though.

[DeuceWallaces]

If I buy an expensive steak I do it Luger style. Seared, sliced, and broiled while covered in butter.

[Raymone]

If I buy an expensive steak I do it Luger style. Seared, sliced, and broiled while covered in butter.
You're fooling nobody, vegan.

[Draz]

Best steak I ate was at longhorn it was the ribeye medium well chefs special or favorite.

I have a pic.

[Draz]

When you get to NY, do you ever go to Peter Luger's for steak?

I think the Luger's steak for two is about $50 bucks a person and it's amazing.

http://vyv.fabricaviral.com/wp-content/uploads/2015/06/pics_that_are_so_poignant_and_fascinating_640_42.j pg

So i can definitely see paying $50 for an order of steak when you have a special event.
Thanks for the recommendation. I'll look into this place for sure.

[HitandRun Reggie]

http://vyv.fabricaviral.com/wp-content/uploads/2015/06/pics_that_are_so_poignant_and_fascinating_640_42.j pg
.

Damn, that looks fvckin good

[Draz]

I had a $120 steak before. It was a 12 oz wagyu sirloin m9.
Biggest waste of money. Sadly, it was my second time at this restaurant when I tried this steak.
The previous time I had a $70 steak and IT WAS UTTER SHIIT and i only went back cause i recall they had a more $$ steak so that one must be the good one..and i was wrong.

The reason why i liked the place was because of the ambience..one of my fav interiors. The restaurant is called The Blue Butcher..a steakhouse. And their steaks are CRAP

I've had steaks that were $25 that were A LOT better.
Perfect example that you can't put a price on a well cooked steak. Or any dish at that matter.

[Hawker]

Perfect example that you can't put a price on a well cooked steak. Or any dish at that matter.

Says the guy that likes his steak medium well.

[Thorpesaurous]

When you get to NY, do you ever go to Peter Luger's for steak?

I think the Luger's steak for two is about $50 bucks a person and it's amazing.

http://vyv.fabricaviral.com/wp-content/uploads/2015/06/pics_that_are_so_poignant_and_fascinating_640_42.j pg

So i can definitely see paying $50 for an order of steak when you have a special event.


I've been to most of the big steak houses in the city. Lugers. Delmonucos. The Strip House. Keens. For the Big East we just stick to Nik & Stef 's usually. The Porter House. A couple years ago I went to a place I can't remember the name of that makes a rib eye called Le Beef. It's french cut bone (or cowboy cut, or tomahawk cut I've heard), and the roast the bone and give you this little spoon to eat the marrow out of it. It's like meat and butter had a baby.

[Draz]

Says the guy that likes his steak medium well.
What do you get? I love it medium well.

[Draz]

I tried medium rare I believe once and it came all raw. Almost lost my appetite had to tell them to recook it to medium well. Fck that

[KevinNYC]

I've been to most of the big steak houses in the city. Lugers. Delmonucos. The Strip House. Keens. For the Big East we just stick to Nik & Stef 's usually. The Porter House. A couple years ago I went to a place I can't remember the name of that makes a rib eye called Le Beef. It's french cut bone (or cowboy cut, or tomahawk cut I've heard), and the roast the bone and give you this little spoon to eat the marrow out of it. It's like meat and butter had a baby.
Yeah, I had bone marrow for the first time recently and it was delicious.

[Charlie Sheen]

All I know about steak which isnt much...I like flat iron the best.

[bigkingsfan]

Tried some Kobe beef in Tokyo a few weeks back (not that fake ass shit here in the states). It was amazing, but not sure if I would pay that much again. Miso butter was amazing and melted directly on the meat. :bowdown:

http://oi59.tinypic.com/2czw2r.jpg
Kobe on Top, Wagyu on bottom. Portion size :cry:

[Draz]

That looks good. I wouldn't even care for whatever is around it lol.

[Richie2k6]

I've had a $60 steak that was pretty good and I've had a $30 steak that was incredible. Price =/= taste all the time. My eagerness to pay for the ambience and fine dining experience? Only for a special occasion usually.. Always loved steaks but never really been a steak connoisseur or anything. The steaks I cook at home are definitely not super high quality. The taste difference doesn't really justify the price difference to me.

[RidonKs]

it's worth noting in these threads that palates differ between people. just because the op doesn't find any difference between whatever the fk he ate and a1 steak sauce, doesn't mean unloading a lot of money isn't worth it. i've got a terrible palate (smoke = death) so i wouldn't bother. but i'm not dumb enough to assume i can always tell the difference. usually i can't come close.

[Lamar Doom]

I tried medium rare I believe once and it came all raw. Almost lost my appetite had to tell them to recook it to medium well. Fck that

Oh man, medium rare is the only way to eat steak. Anything more than medium you might as well get a burger, you're not tasting it.
(sorry how snobby that sounded)

[Draz]

Oh man, medium rare is the only way to eat steak. Anything more than medium you might as well get a burger, you're not tasting it.
(sorry how snobby that sounded)
I can't verify what I had was medium rare. Maybe it was rare, etc. But it definitely wasn't medium well or well done.

Maybe medium well for the specific steak I tried was great. Very, juicy. It was at longhorn and being a ribeye it consisted of more fat of course. I can voucher for medium well being great for steak because I had another great experience with it. But for anyone that eats steak well done is crazy lol. My father loves his lamb chops served well done. I don't see the point in that.

[HitandRun Reggie]

Waiting for the next Costco sale....

http://cdn-jpg.thedailymeal.net/sites/default/files/styles/hero_image_670x400/public/story/costco-wagyu-beef-PROMO.jpg

[Draz]

That's ridiculously priced. Christ