How to order steak?

[Anonymous]

So glad you enjoyed your first taste of beef OP. Did you think it had a strange flavor at first in the way something new sometimes seems? What made you go against tradition and try it?

[Anonymous]

Anonymous wrote:

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

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.


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.

SS The Classics was bought by the head waiter and bartender who had been long time employees.

DC location was in NE in the shopping plaza at the intersection of Benning and Minnesota Ave.

[Anonymous]

Anonymous wrote:

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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.

If fat is what you like most, why stop at 20% fat? Why not just a lard steak?
You should really love something like this.

[Anonymous]

Anonymous wrote:I would not order Prime Rib. It is very rich and will upset your stomach.

I think of prime rib and jsut roast beef. I reminds me of something served for dinner at a cheap wedding reception.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I would not order Prime Rib. It is very rich and will upset your stomach.

I think of prime rib and jsut roast beef. I reminds me of something served for dinner at a cheap wedding reception.

And to think prime rib and ribeye steak are the exact same cuts of beef. Only how they are prepared differs.

[Anonymous]

Op, thanks for this post. I'm a recently lapsed twenty-year vegetarian who knows nothing about beef. To the rude commenters, have you never met vegetarians before? Not everyone shares your life-long meat eating experiences.

[Anonymous]

I love prime rib. But it's pretty much a once-a-year holiday thing.

[Anonymous]

how is prime rib different from rib eye?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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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.

If fat is what you like most, why stop at 20% fat? Why not just a lard steak?
You should really love something like this.

Do you know anything about food? My guess is no

[Anonymous]

how is prime rib different from rib eye?

The entire rib section is roasted whole, for a long time at a lower temperature. Then it's carved into individual portions. The whole thing comes out nothing but tender. It doesn't have a seared or charred crust on the outside like an individually cooked steak, it's just all middle. It's done medium rare (some rare in the middle). If you like it more cooked than that you get the end piece (but you're missing the point).

[Anonymous]

When you ask for it at the butcher counter it's called a standing rib roast. It's easy to find at holiday time but the rest of the year you may have to order it ahead.

[Anonymous]

So, this thread made me hungry.

[Anonymous]

Anonymous wrote:Do you know anything about food? My guess is no

Not really, but I do know you like fat more than lean meat.