Post anything on booze, guns, steaks or women, and the FReepers are like a school of sharks on a stuck pig.
Grew up on a cattle farm and my Dad still loves it rare, my relatives loved it gray...so we usually cooked ours and theirs, well, theirs...my uncle used to slather his in ketchup, which still makes me retch...
Best steaks in the nation....may have multiple locations...
1) Gibson’s - Chicago
2) Morton’s - Chicago, NYC
3) Prime - Bellagio, Las Vegas
4) Palm - Los Angeles & NYC
5) Smith & Wollensky - NYC & Las Vegas
6) Vic Stewart’s - Walnut Creek, CA
7) David Burke’s Primehouse - Chicago
8) Charlie Palmer Steak - DC
9) Peter Lugar’s - Brooklyn
10) Pacific Dining Car - LA
11) Nick and Stef’s - LA
I like steaks from my local butcher or Whole Foods, and a trick I learned recently was to bring the steak to room temperature before cooking, and searing the sides for a minute to seal/sear in the fat to a crisp. No soft fat, it’s all cooked. Wait 10 min. before serving.
Going to try Bobo’s in SF next week, can’t wait.