Anonymous wrote:I actually like the chicken recommendation. I think red meat is too much for first timer.

Apparently you can't actually read. It wasn't a recommendation, and OP said nothing about being a first time meat eater in general.

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

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

I think a whiskey sour or lynchburg lemonade tastes great with a steak meal.

My favorite steak is a bone-in ribeye. I think filet mignon is too bland.

Filet is tender but awful flavor wise. Very bland.

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

Anonymous wrote:All of the above makes sense except for the suggestion to start with prime filet mignon. Actual prime meat is very hard to find outside of select steakhouses, and if you do find it, it will be very expensive. Filet mignon might be a good entree to meat but while tender it has the least flavor of the various cuts. There are also lots of thin steaks like flat iron or hanger steak that are now available at grocery stores that cook fast and are less expensive. Best advice above is to not go beyond medium in the cooking and strive to get used to rare if you can, where you will get more of the flavor of the meat.

Hanger and flat iron might be too flavorful for someone who isn't used to the taste of beef, though. I never order filet because I find it lacks flavor but I think it is a good starting point here.

OP, I suggest you go to Ray's (locations in Arlington and Silver Spring). The steak is really good, affordable, and there are lots of options. It's also unpretentious and less of an affair than some of the other steakhouses in DC. Don't bother with waygu (Ray's doesn't have it, anyway) on your first try. It's so expensive.

All of the above makes sense except for the suggestion to start with prime filet mignon. Actual prime meat is very hard to find outside of select steakhouses, and if you do find it, it will be very expensive. Filet mignon might be a good entree to meat but while tender it has the least flavor of the various cuts. There are also lots of thin steaks like flat iron or hanger steak that are now available at grocery stores that cook fast and are less expensive. Best advice above is to not go beyond medium in the cooking and strive to get used to rare if you can, where you will get more of the flavor of the meat.

I actually like the chicken recommendation. I think red meat is too much for first timer.

Anonymous wrote:Ignore the chicken poster. Chicken is only cooked one temperature, and is less fraught with cultural impact. (People will judge you for ordering it well done).

Order medium rare, or medium rare/medium. Don't worry too much about the cut of the steak at a restaurant. Go to high end steak restaurants first, you really can't go wrong with anything on the menu.

Drink red wine with it, drinking whiskey with a meal is a little odd. Drink the whiskey before or after, it will interfere with the flavor of the food. A really good steak doesn't really require a sauce, that's better for lower end cuts that might need to have the flavor concealed more.

Why?

Anonymous wrote:Ignore the chicken poster. Chicken is only cooked one temperature, and is less fraught with cultural impact. (People will judge you for ordering it well done).

Order medium rare, or medium rare/medium. Don't worry too much about the cut of the steak at a restaurant. Go to high end steak restaurants first, you really can't go wrong with anything on the menu.

Drink red wine with it, drinking whiskey with a meal is a little odd. Drink the whiskey before or after, it will interfere with the flavor of the food. A really good steak doesn't really require a sauce, that's better for lower end cuts that might need to have the flavor concealed more.

Best advice

Ignore the chicken poster. Chicken is only cooked one temperature, and is less fraught with cultural impact. (People will judge you for ordering it well done).

Order medium rare, or medium rare/medium. Don't worry too much about the cut of the steak at a restaurant. Go to high end steak restaurants first, you really can't go wrong with anything on the menu.

Drink red wine with it, drinking whiskey with a meal is a little odd. Drink the whiskey before or after, it will interfere with the flavor of the food. A really good steak doesn't really require a sauce, that's better for lower end cuts that might need to have the flavor concealed more.

Filet mignon - tender, mild cut
NY strip - hearty, beefy flavor
Ribeye - marbled (small strands of fat throughout the meat), my favorite cut for flavor and texture

Prime rib is the same section of meat as a ribeye steak. The difference is that the prime rib is roasted while and then sliced into servings, while a ribeye steak is sliced and then cooked individually.

Order medium to start (usually kind of pink in the middle), then graduate to medium-rare or rare. Don't get a good steak well-done.

Good steaks aren't usually served with sauces like A-1. They might be served with a herbed butter (melts into the steak, mmmmm) or sautéed mushrooms, or possibly a demi-glacé (thick, syrupy broth-based sauce).

Red wine is traditionally served with steak because the flavors complement each other well. I'm not a whiskey drinker, so I'm not sure how that would go.

OP, you probably ate chicken before this momentous decision. Were you as deliberate as this about it, too? Lighten up and enjoy!
Definitely drink wine with your steak. I am partial to Malbec, but listen to other suggestions, too.

Not sure I'm taking this post seriously, but if you're a newbie to steak, start with high quality "prime" filet mignon. It is tender and leaner than the others. Order medium rare medium, then you can eventually order medium rare or rare. You may decide over time you like the fattier cuts like prime rib. My personal favorite is New York Strip. Choose a high end California Cab. Enjoy!

I'm an Indian Hindu who has recently decided to start eating beef. (reasons are complex, that's for the theology sub-forum) I have always eyed the wagyu steaks that my friends order with hunger, but now I have no idea what to order. What is a sirloin vs a filet mignon vs a rib eye? How does the taste, texture and juiciness vary? Why do the steaks have to be aged for almost a month and how does that affect things? And what sauce should I order on the steak?

And is it acceptable to drink whiskey with the steak or is it more common to drink wine?

Thanks!