Great steak at home

[4everwarriors]

Makes Ponderosa seem like gourmet, hey?

[real chili 83]

Steak and eggs with cheesy hash browns this morning.

[real chili 83]

It hasn't been Coerper's in at least a decade.

Details, details....

http://www.fiveoclocksteakhouse.com/wi/

[Jay Bee]

Any y'all down with Coerpers? Steak ta die for, hey?

Went there in November. Chick singing was box

[warriorchick]

Details, details....

http://www.fiveoclocksteakhouse.com/wi/

I suppose you think I still shop at Marshall Fields.

[Jay Bee]

It hasn't been Coerper's in at least a decade.

Does this mean we can't call our team the Warriors?

[rocket surgeon]

Remember all our talk about home cooking?
I found the solution, you need 4 things.
A cast iron pan with ridges.
A digital cooking thermometer.
An exhaust fan.
A good steak.

Get the pan super hot, add steak, flip in 5 min., use thermometer to 135 +/-,  remove, cover with towel, let stand for 5 min. to finish cooking.

There is a lot of smoke so you need an exhaust fan.

Forget about the broiler.

For aesthetics, the ridges can create a criss cross pattern by flipping at 45 degree angles.

Anything is better than thinking about the St. Johns game.

135 is way too much.  Unless you're killing it.  125 is rare-medium/ rare.  You will see as it hits 130, you lose the pink.  We prime rib all the time-I pull them out 4-6 hours before cooking, rub with minced garlic, coarse cut pepper and a lawyries salt crust. Leave t sit out for 4-6 hours like this.  Put oven on roast at 425 preheated-place prime in there for 15-20 min.  Turn down to 325  do not EVER open the oven door.  Have a meat probe right in the middle-when it hits 123. Turn off oven pull out the meat and leave it sit/rest.  You will see the thermometer continue to go up and will hit 125 easy, maybe even 126-127.  Slice and serve.  It should be perfect med. rare every time. No matter the size of the roast.  It's all about temperature I did 20 lb 'er for thanksgiving one year, still only takes 1:45 ish but don't worry about the clock, keep your eyes on the thermometer

[real chili 83]

I suppose you think I still shop at Marshall Fields.

It's Dayton's now.

[jesmu84]

135 is way too much.  Unless you're killing it.  125 is rare-medium/ rare.  You will see as it hits 130, you lose the pink.  We prime rib all the time-I pull them out 4-6 hours before cooking, rub with minced garlic, coarse cut pepper and a lawyries salt crust. Leave t sit out for 4-6 hours like this.  Put oven on roast at 425 preheated-place prime in there for 15-20 min.  Turn down to 325  do not EVER open the oven door.  Have a meat probe right in the middle-when it hits 123. Turn off oven pull out the meat and leave it sit/rest.  You will see the thermometer continue to go up and will hit 125 easy, maybe even 126-127.  Slice and serve.  It should be perfect med. rare every time. No matter the size of the roast.  It's all about temperature I did 20 lb 'er for thanksgiving one year, still only takes 1:45 ish but don't worry about the clock, keep your eyes on the thermometer

Science:
https://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html

[theBabyDavid]

I suppose you think I still shop at Marshall Fields.

You buy off the rack, huh?

[4everwarriors]

I suppose you think I still shop at Marshall Fields.

Maybe just plain Marshalls, hey?

[warriorchick]

You buy off the rack, huh?

No need for custom when you still fit into the sample size.

[Hards Alumni]

Only thing I would add, is take your steak out of the fridge 20-30 min before cooking, and season right before cooking.

And if you need to cook with a bit of oil, use the highest smoke point you that is the most neutral (canola and light evoo are good choices)

No.  You season only with salt and pepper, and you let it sit on the meat for an hour. 

[Lighthouse 84]

Back in the day when I was in law school (1984-87), Ronny's was $1.99.  I could never bring myself to venture in.

[ZiggysChestHair]

The best steak I've made at home is with the sous vide then sear at the end in a cast iron pan.  Anyone else have an anova or similar sous vide?

[theBabyDavid]

No need for custom when you still fit into the sample size.

Do they make small on top wide in the a$$ dresses?

[Herman Cain]

I can remember back in the day when I was a young analyst on Wall Street. We loved going to Tads Steaks for the 4.99 steak special with Baked Potatoe and Texas Toast. Onions 50 cents extra.

[Lennys Tap]

Back in the day when I was in law school (1984-87), Ronny's was $1.99.  I could never bring myself to venture in.

I've been there - more than once. Compared to the slop at Schroeder Hall it was to die for.

[Herman Cain]

Found this on the Tads experience :

As I ate, I experienced a certain elation, as did my lunch companion. And I wondered why I was so happy at Tad's. I realized that it was the short con, of old America.

Anyone familiar with con-man movies knows the difference between the short con and the long con. The short con is a cheap steak, but extra for onions. The long con is artisan hamburger buns. The long con is artisan anything, it's the big lie that special, expensive food can impart sophistication, instill morality and forestall death. The short con is the carnival midway, the long con is the totalistic impulse towards ideology, it's Whole Foods and, ultimately Jonestown. 



One con or another is unavoidable. Every nickel, on its way to becoming a dime, must pass through some trickery. Until the Rapture, there will always be opposition and a cash register to help us navigate it.

Tad's way—the short con—may seem unpleasant or confrontational to people used to the cloying smarm of our current slate of Olympian "established brands." But I find it less insulting.

At Tad's, there are no adjectives on the walls, no promises that the cows have been "grass-fed" or that their flesh is "char-sizzled," and no aspirational exhortations that you be a better you. It's just a steak.

Tad's Broiled Steaks may or may not make you a better you. But it will fill you up. And they will leave you alone, in almost every sense, which is nice. The steak may or may not be juicy. They never said it would be. But they'll ladle on some extra juice, no extra charge.

As the year draws to a close, it's customary to reflect on what we've gained and lost in the interval. And there are still many places that evoke what New York was—a place whose gruff indifference allowed for a feeling of true adult freedom—though there are fewer each year, and fewer still with steak. So go, while you still can.     

Tad's Broiled Steaks is located at 761 7th Avenue, near the corner of 50th Street. Reservations not accepted.

[Goose]

Herman
Great post. Love that review.

[theBabyDavid]

WTF is that?? No way is that an actual restaurant meal...

Even SAGA could do better

[rocket surgeon]

Seen better tube steaks eyn'a?

[Spotcheck Billy]

Seen better tube steaks eyn'a?

I bet you have.
NTTAWWT

[Babybluejeans]

WTF is that?? No way is that an actual restaurant meal...

Even SAGA could do better

Speaking of taste, why in god's name would you broadcast that your drink of choice is Laphroaig? Did you do finishing school on a pirate ship? Spend some money and get yourself a decent batch of the Balvenie (I recommend the Tun 1401 if you can find it). You might find yourself a palate too.

[Lighthouse 84]

Personally, I prefer my steak at home cooked on the grill.  Get a great cut o' meat, season with salt and pepper, cook to medium rare.