How do you all know how long it takes you digest one specific thing?

Reading this thread made me want steak, so my husband went out and bought steaks and made them for dinner.

Thanks OP.

I don’t eat much beef, and I’ve never liked filet mignon. I think short ribs and ribeye steaks have the most flavor, so that’s what I’d suggest if you want to experiment.

Did you by any chance ask for it to be cooked medium-well or well-done?

I don't eat much red meat at home, but once in a while I really crave a good ribeye and I love it.

Anonymous wrote:

Anonymous wrote:Sounds like the preparation was an issue. Steak isn't naturally salty. Someone in the kitchen had a heavy hand with the salt.

Salty steak makes me think op went to Morton's.

Haha, I was just going to ask this, too. Morton's is so heavy handed with salt.

Anonymous wrote:

Anonymous wrote:Filet is bland. Try a NY Strip next time.

I prefer NY Strip steaks as Filet Mignon is too soft for my taste.

If you were unsatisfied with the $72 Filet Mignon, try an $80 T-Bone next time.

But, and I just checked, there is no law that requires one to enjoy eating steak. (Unlike Maine where everyone is required to savor lobster.)

Agree with you on Filet being too soft--it's like the baby food of steak

I don't typically go to high end restaurants where a good steak costs over $70, but my favorite restaurant steak is the GAR restaurants Drunken Ribeye medium rare. Better than a filet, full of flavor, tender, I love it! I eat one every couple of years, it's got lots of fat in it and as others have said it takes me a few days to digest it, but it sure is good.

Anonymous wrote:Meaty, juicy, salty. I have a steak about once a month and it hits the spot.

+1Yummy!

I don't like the mush texture of filet. Too soft. I prefer ribeye or NY strip. I love the flavor. And I can't eat fish, so I'm a chicken-beef tarian.

This thread is making me hungry.

Anonymous wrote:Sounds like the preparation was an issue. Steak isn't naturally salty. Someone in the kitchen had a heavy hand with the salt.

Salty steak makes me think op went to Morton's.

I suggest medium rare if you are going to eat a good cut of meat and enjoy it. Yes, there is an associated risk.

Grilled in truffle butter with sauteed mushrooms, steamed vegetable and a bordelaise sauce. Yummy!

DH eats a nice juicy rib-eye he cooks himself once a week. He says it has great flavor. I am a vegetarian but I have to say the aromas are delicious. He doesn’t care much for other cuts.