How to order steak?

[Anonymous]

I am OP again. This is what a jacket potato is



maybe it is a British term so they don't use it here. You can fill the potato with cheese and sour cream and bacon and onions and things like that.

[Anonymous]

Anonymous wrote:I am OP again. This is what a jacket potato is



maybe it is a British term so they don't use it here. You can fill the potato with cheese and sour cream and bacon and onions and things like that.

Russet baked potato?

[Anonymous]

Lol I assumed jacket was an I-phone autocorrect for baked!

You can absolutely have a potato with your steak, classic combination. I prefer not to mix them on my fork - I take a couple bites of one and then a couple bites of the other - but explore and find out what tastes good to you . That's the fun part!

[Anonymous]

17:48, those pictures look more like porn than actual porn.

PPs need to back off the OP--it's not that surprising that an Indian Hindu who's never eaten beef doesn't know these things and has some basic questions about it.

I agree that filet mignon is a good place to start. Very tender and good tasting. Yes, things like ribeye and porterhouse have a more robust beef flavor, but for crying out loud, there's nothing wrong with a good filet, which is a luxury good in most of the country (not to mention the rest of the world).

I also agree that whisky is good before or after the steak, but red wine is best with the steak. Cabernet sauvignon is traditional, but can be expensive (or if it's cheap, can be not that good). Zinfandel, Malbec, Syrah, Merlot, or Rhone blends are all fine choices that are going to be more affordable. Most Pinot Noir is going to be too lightweight and may not stand up to the steak. (There are some Burgundies and some darker, more complex California pinots that are exceptions here, but like good Cabernet, they're expensive.)

Ray's is great, but I think it is now only in Arlington. The one in Silver Spring is no longer owned by Ray's, and I think the one in Northeast didn't last. The one in Arlington (Courthouse) is bigger and nicer than the old location.

OP, things like Wagyu and dry-aged meats are going to be found in high-end, high $ steakhouses -- special occasion stuff. A more affordable option for regular occasions is hanger steak, often served as steak frites (i.e., steak with fries, French-style). Steak frites places are also good places to taste different sauces; they usually have half a dozen options. We like Mon Ami Gabi for steak frites--it's a chain, but very good (and good wines by the glass). I've also been meaning to try Medium Rare in Cleveland Park.

Ordering a steak well-done or medium-well makes it tough and chewy, and robs it of a lot of its flavor. It's very unfortunate to do that to an expensive, well-cared-for piece of meat. That's why people who love steak (and people who cook it) look down their noses at people who order it that way. Medium rare is generally considered the most tender and flavorful way to eat steak, but many people (myself included) like rare. I agree though that on your first outings you should start with medium (pink center) and go from there. Starting out medium rare if you've never eaten beef may be jarring for your system.

Jacket potatoes are called baked potatoes here.

Bon appetit!

[Anonymous]

I think op is a troll.

[Anonymous]

Well, I am the OP, returned from a very fine meal, and I am not a troll. What is wrong with people? Maybe you don't know how completely alien things like steak are in my culture, or for that matter any meat that is still pink. I was raised in a normal Hindu household where we ate meat, but almost never red meat (beef, pork, mutton, etc). It took me almost two months to come to the decision that I wanted to eat steak.

Anyway, I could've googled all of this but one of the reasons I asked is that I trust the tastes and opinions of DCUM since I lurk here quite a lot. And also if I was going to eat steak then I wanted to do it right.

I went out for steak tonight after seeing those picture on page 2 and it was excellent! I ordered a rib eye medium without sauce and had a merlot with it, and it was excellent! I have never had meat that is anything other than well done before, but the steak was very very tender and succulent. I don't think I'll ever eat medium rare because that might be going too far, but medium is great. Extremely filling.

Any favorite steakhouses in the DC/MD/VA area? I'd rather not reveal the one I went to for privacy reasons!

[Anonymous]

Anonymous wrote:17:48, those pictures look more like porn than actual porn.

PPs need to back off the OP--it's not that surprising that an Indian Hindu who's never eaten beef doesn't know these things and has some basic questions about it.

I agree that filet mignon is a good place to start. Very tender and good tasting. Yes, things like ribeye and porterhouse have a more robust beef flavor, but for crying out loud, there's nothing wrong with a good filet, which is a luxury good in most of the country (not to mention the rest of the world).

I also agree that whisky is good before or after the steak, but red wine is best with the steak. Cabernet sauvignon is traditional, but can be expensive (or if it's cheap, can be not that good). Zinfandel, Malbec, Syrah, Merlot, or Rhone blends are all fine choices that are going to be more affordable. Most Pinot Noir is going to be too lightweight and may not stand up to the steak. (There are some Burgundies and some darker, more complex California pinots that are exceptions here, but like good Cabernet, they're expensive.)

Ray's is great, but I think it is now only in Arlington. The one in Silver Spring is no longer owned by Ray's, and I think the one in Northeast didn't last. The one in Arlington (Courthouse) is bigger and nicer than the old location.

OP, things like Wagyu and dry-aged meats are going to be found in high-end, high $ steakhouses -- special occasion stuff. A more affordable option for regular occasions is hanger steak, often served as steak frites (i.e., steak with fries, French-style). Steak frites places are also good places to taste different sauces; they usually have half a dozen options. We like Mon Ami Gabi for steak frites--it's a chain, but very good (and good wines by the glass). I've also been meaning to try Medium Rare in Cleveland Park.

Ordering a steak well-done or medium-well makes it tough and chewy, and robs it of a lot of its flavor. It's very unfortunate to do that to an expensive, well-cared-for piece of meat. That's why people who love steak (and people who cook it) look down their noses at people who order it that way. Medium rare is generally considered the most tender and flavorful way to eat steak, but many people (myself included) like rare. I agree though that on your first outings you should start with medium (pink center) and go from there. Starting out medium rare if you've never eaten beef may be jarring for your system.

Jacket potatoes are called baked potatoes here.

Bon appetit!

He sold the SS location but everything still tastes exactly the same.

The DC location was in SE, not NE, but it closed.

The burger spot in Rosslyn has a few steaks on the menu, too.

[Anonymous]

Anonymous wrote:17:48, those pictures look more like porn than actual porn.

PPs need to back off the OP--it's not that surprising that an Indian Hindu who's never eaten beef doesn't know these things and has some basic questions about it.

I agree that filet mignon is a good place to start. Very tender and good tasting. Yes, things like ribeye and porterhouse have a more robust beef flavor, but for crying out loud, there's nothing wrong with a good filet, which is a luxury good in most of the country (not to mention the rest of the world).

I also agree that whisky is good before or after the steak, but red wine is best with the steak. Cabernet sauvignon is traditional, but can be expensive (or if it's cheap, can be not that good). Zinfandel, Malbec, Syrah, Merlot, or Rhone blends are all fine choices that are going to be more affordable. Most Pinot Noir is going to be too lightweight and may not stand up to the steak. (There are some Burgundies and some darker, more complex California pinots that are exceptions here, but like good Cabernet, they're expensive.)

Ray's is great, but I think it is now only in Arlington. The one in Silver Spring is no longer owned by Ray's, and I think the one in Northeast didn't last. The one in Arlington (Courthouse) is bigger and nicer than the old location.

OP, things like Wagyu and dry-aged meats are going to be found in high-end, high $ steakhouses -- special occasion stuff. A more affordable option for regular occasions is hanger steak, often served as steak frites (i.e., steak with fries, French-style). Steak frites places are also good places to taste different sauces; they usually have half a dozen options. We like Mon Ami Gabi for steak frites--it's a chain, but very good (and good wines by the glass). I've also been meaning to try Medium Rare in Cleveland Park.

Ordering a steak well-done or medium-well makes it tough and chewy, and robs it of a lot of its flavor. It's very unfortunate to do that to an expensive, well-cared-for piece of meat. That's why people who love steak (and people who cook it) look down their noses at people who order it that way. Medium rare is generally considered the most tender and flavorful way to eat steak, but many people (myself included) like rare. I agree though that on your first outings you should start with medium (pink center) and go from there. Starting out medium rare if you've never eaten beef may be jarring for your system.

Jacket potatoes are called baked potatoes here.

Bon appetit!

thanks this is very helpful! I asked about the whiskey because I love good whiskeys, especially Scotch, but the wine really was perfect with steak.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Filet is tender but awful flavor wise. Very bland.

Apparently you haven't had a properly cooked dry-aged filet.

I've cooked and tasted more than I care to acknowledge on a professional basis. Assessment stands.

+1

filet is the boneless, skinless chicken of the steak world. i need marbling.

Well if you want to pay extra for fat, load it up. You must always get 75% lean hamburger too, for extra fat flavor.

[Anonymous]

The perfect steak.

[Anonymous]

Anonymous wrote:Well, I am the OP, returned from a very fine meal, and I am not a troll. What is wrong with people? Maybe you don't know how completely alien things like steak are in my culture, or for that matter any meat that is still pink. I was raised in a normal Hindu household where we ate meat, but almost never red meat (beef, pork, mutton, etc). It took me almost two months to come to the decision that I wanted to eat steak.

Anyway, I could've googled all of this but one of the reasons I asked is that I trust the tastes and opinions of DCUM since I lurk here quite a lot. And also if I was going to eat steak then I wanted to do it right.

I went out for steak tonight after seeing those picture on page 2 and it was excellent! I ordered a rib eye medium without sauce and had a merlot with it, and it was excellent! I have never had meat that is anything other than well done before, but the steak was very very tender and succulent. I don't think I'll ever eat medium rare because that might be going too far, but medium is great. Extremely filling.

Any favorite steakhouses in the DC/MD/VA area? I'd rather not reveal the one I went to for privacy reasons!

Glad you enjoyed your steaks. I like Mon Ami Gabi and Medium rare.

[Anonymous]

OP, you are making a fool of yourself.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Filet is tender but awful flavor wise. Very bland.

Apparently you haven't had a properly cooked dry-aged filet.

I've cooked and tasted more than I care to acknowledge on a professional basis. Assessment stands.

+1

filet is the boneless, skinless chicken of the steak world. i need marbling.

Agree. Filet is steak for people who don't like steak.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Filet is tender but awful flavor wise. Very bland.

Apparently you haven't had a properly cooked dry-aged filet.

I've cooked and tasted more than I care to acknowledge on a professional basis. Assessment stands.

+1

filet is the boneless, skinless chicken of the steak world. i need marbling.

Well if you want to pay extra for fat, load it up. You must always get 75% lean hamburger too, for extra fat flavor.

80%, actually. Or I use a combo of beef/pork/veal.

[Anonymous]

Anonymous wrote:OP, you are making a fool of yourself.

What an idiotic statement!