sorry we called them jacket potatoes when I was growing up. I don't know what it is called in America.

Anonymous wrote:What are jacket potatoes?

potato you can wear

What are jacket potatoes?

Oh god I will be eating steak tonight. I'm the OP again.

I can have jacket potatoes with sour cream and spring onions with my steak? Will I look un-classy if I eat the potatoes and steak together instead of separately? It sounds like such a good combination...

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.

I'm the steak porn person. Have some more!

Anonymous wrote:OP, you want whiskey with your rib eye steak? Then get it like this:



Whiskey-marinated, grilled rib eye steak. You're welcome for the food porn.

oh shit, man... that's just wrong... simply beautiful...

I don't think anyone addressed your question re: aged beef. Most places you go will offer the "regular" steak and potentially some dry-aged options. Dry-aged will always be more expensive. This article does a decent job of explaining what dry-aging does to a steak, but in essence, it gives you a more concentrated beefy flavor. I don't think it is where you should start your steak journey, but I think you may end up here!
http://www.menshealth.com/guy-gourmet/discover-how-beef-dry-ages

On sauces. It really is just a flavor preference, but you should view this as an "extra" to the experience of the steak. I'd start out with just steak for now, but then explore what you like flavor wise! You probably can't relate to this example, but some people insist on ketchup on their hamburgers and others prefer only mayonnaise. Either option is fine, but they each have different flavor profiles and mouth feels.

Bernaise is a child sauce of hollandaise that is buttery and eggy, chimichurri is an argentine sauce that is very herby, and peppercorn sauces are -- obviously -- peppery.

OP, you want whiskey with your rib eye steak? Then get it like this:



Whiskey-marinated, grilled rib eye steak. You're welcome for the food porn.

Anonymous wrote:

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

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

Agree. And how about a dry aged bone-in filet? Delish.

Anonymous wrote:OP again. Thanks also for the drinks recommendations.

How do you choose the sauce, e.g. peppercorn, bearnaise, etc? Do you choose the sauce depending on the cut of meat (filet, rib eye) or the level of cooking (medium, medium rare, etc)?

never mind (OP again), saw the PP who said good steaks aren't served with sauce, but butter. I was skimming the thread - on phone. I'd still like to hear about the sauces anyway though

OP again. Thanks also for the drinks recommendations.

How do you choose the sauce, e.g. peppercorn, bearnaise, etc? Do you choose the sauce depending on the cut of meat (filet, rib eye) or the level of cooking (medium, medium rare, etc)?

Hey, I'm the OP. Thanks for all the replies, sorry I am late in checking back in.

Please don't make light of my decision to eat beef. I'm not asking for any commentary on that, and maybe I shouldn't have mentioned it in the first place but I felt the need to explain why I was ignorant about steak. Also, I have always eaten meat - just never beef.

These replies were very helpful and have made me hungry! I like the sound of the rib eye best. And yes I thought medium rare would be tastiest.

Regarding other types of steak meat, do these rules apply for buffalo steak or elk steak also?

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.

Anonymous wrote:

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?

Really? You really don't know? Do you also order A1 and ketchup with your steaks?