Do you like buttery steak?

[Fritzo]

Eh, don't need butter on my steak. If it's a good high quality cut, there's enough marbling that butter is unnecessary

gordon ramsay food is delicious but OVERPRICED!
the only time i eat there is when it's free.
(ie: a corporation is paying the tab)

I don't know. It wasn't as expensive as I thought it would be. That steak was $65, we had a fantastic pork belly appetizer, a potato, and a salad, I think the meal came up to about $110, which is on par with a high-end meal. I'd say the prep and the atmosphere made it well worth the money. Best meal of my life was a place called Eddie V's and it was closer to $200. I've paid nearly $100 at Red Lobster before, so that's the price of doing business I guess.

But yeah, I was on the corporate card so that was a little bonus from my boss

 

[Captante]

I've had a lot of super-expensive meals that were "meh" and a lot of cheap meals that were fantastic ... price absolutely does matter most of the time but it's far from the only consideration.

The best meals I've ever had in my life were neither of the above honestly. A lot of fancy/exclusive places are priced the way they are to "keep out the riffraff" so to speak.

 

[GodisanAtheist]

When i get a steak with a nice strip of fat I typically trim the fat from the steak and if pan roasting will cook the steak in its own fat.

Depending on my level of self hatred, I'll then eat not only the steak but the caramelized fat strips too (gawd soooo good).

I've had buttered steaks from steak houses and they were good, no doubt, but I never really felt like I shorted myself using the fat strip method at home.

 

[JEDI]

I disagree. Butter brings out the flavor in steaks.

Instead of dipping the ribeye in butter before serving, how about blue cheese?
Yum!

 

[dank69]

I cut this olive wagyu into 4 pieces and pan seared each piece individually:


I added butter and thyme to the pan for the last piece and basted while searing. The meat did not need the butter, but holy shit it made already great meat definitively better:

 

[JM Aggie08]

You're out of your fucking mind, and frankly, have terrible taste if you do not like a buttery steak.

 

[JEDI]

You're out of your fucking mind, and frankly, have terrible taste if you do not like a buttery steak.

So no diff if you replace dipping in butter with blue cheese before serving?

 

[JEDI]

I cut this olive wagyu into 4 pieces and pan seared each piece individually:
View attachment 83032

I added butter and thyme to the pan for the last piece and basted while searing. The meat did not need the butter, but holy shit it made already great meat definitively better:
View attachment 83033

They had waggy strip steak for $80/lb sale at Costco.
Last year they had wagyu ribeye for the same price.
Should have bought it last year
(Not a fan of strip steak)

Edit:
I like ribeye better because more marbling but wagyu strip steak is well marbled.
maybe I should buy and try it. (Dip in blue cheese before serving )

 

[nakedfrog]

So no diff if you replace dipping in butter with blue cheese before serving?

Blue cheese has a pretty strong flavor, it's hard to believe it wouldn't overpower the flavor of the steak.

 

[Captante]

You're out of your fucking mind, and frankly, have terrible taste if you do not like a buttery steak.

Yep .... just like folks have "terrible taste" if they prefer coffee sans milk and sugar. (some folks like COFFEE lol)

More like some folks like to taste what they're EATING not copious amounts of added saturated fat ... quality beef tastes fantastic on it's own with just a touch of salt when PROPERLY prepared. (a rare thing)

 

[Captante]

Blue cheese has a pretty strong flavor, it's hard to believe it wouldn't overpower the flavor of the steak.

Also anyone who likes Blue Cheese at all must be "out of their fvcking minds" and have "terrible taste" lol. /s

After all only MY opinion counts!

 

[Hans Gruber]

You do not dip steak in butter. Once prepared and presented on a plate. You bathe the steak with butter being poured over it and running down the sides onto the plate. The steak recipe for butter is as follows. Needs more butter.

 

[Captante]

You do not dip steak in butter. Once prepared and presented on a plate. You bathe the steak with butter being poured over it and running down the sides onto the plate. The steak recipe for butter is as follows. Needs more butter.

Six in one. Half-dozen in the other.

 

[JEDI]

You do not dip steak in butter. Once prepared and presented on a plate. You bathe the steak with butter being poured over it and running down the sides onto the plate. The steak recipe for butter is as follows. Needs more butter.

but not blue cheese?

 

[Captante]

but not blue cheese?

And what of classic fumunda cheese?

 

[nutxo]

I know I am gonna catch hell for this. Depending on marbling I might do a garlic soy. Occasionally I like to make a compound butter and lay a torch down on that shit....

 

[IronWing]

Also anyone who likes Blue Cheese at all must be "out of their fvcking minds" and have "terrible taste" lol. /s

After all only MY opinion counts!

Yes, and it is a correct opinion.

 

[Captante]

Yes, and it is a correct opinion.

Great minds DO think alike!

 

[JM Aggie08]

So no diff if you replace dipping in butter with blue cheese before serving?

You're joking, right?

This is like equating getting a prostate exam with being sodomized by a steel pipe.

 

[BoomerD]

Buttery steak is better than buttery males...unless, of course, you're a supporter of the former guy.

 

[JEDI]

This is like equating getting a prostate exam with being sodomized by a steel pipe.

Tower crane size?
@BoomerD

 

[Scarpozzi]

I never did butter on a steak until I realized that's one of the reasons I liked Longhorn's ribeye so well. I think they do a dry rub seasoning on the steak prior to grilling, then butter on top as the steak rests (is being sent out). The result is the butter mingles with the char grill flavor and the seasoning. It's pretty amazing because the butter helps elevate the poorer cuts of meat that may not have enough marbling OR the steaks that aren't grilled quite long enough for the fat to melt. FWIW....I always go medium rare to medium with those ribeyes since they're bone-in. If you go rare, it's always a touch underdone for the bone-chomping. I can't say the same for other cuts/restaurants.