A GOOD STEAK

A GOOD STEAK

If you've read any of my other blogs you will notice that I have pontificated on a wide variety of subjects, running the gambit from humorous to serious. Now, its time I spend some ink (actually a few electrons) on one of my favorite topics .. Food. And you will be the beneficiary of my many years of experience.

If I had to give you a list of the “Top Ten” of life's pleasures, a great steak would definitely make the list. (the truth be known, it might make the top 3). Anyway, it amazes me, at how many places fail to deliver this simple pleasure of life.

Probably the best way to insure having a great steak is to make it at home on the grill. It doesn't take a great chef to make a great steak, but you have to start off with the right raw materials.

You won't be able to find a great steak at most supermarkets for several reasons. The supermarket must cater to a large cross section of people, hence the huge variety of foods they keep in inventory. Most people at the grocery store, are not looking for, or are willing to pay the premium price to buy a great steak.(they are more interested in a sale on Cocoa Puffs) Most steak connoisseurs are buying their meat at a butcher shop. Also, the grocery stores don't have the time or expertise to cut and age their own meat. Plus, for the most part they are bringing in choice, select or commercial quality meat, and not prime beef. ( a higher grade that costs more)

Anyway, the next best place to get a great steak, is at a really good steak house .Oh, yes…you are going to pay a big price. So get out your wallet, quite whining, and man up, because it should be worth it. I purposely do not order a steak at a fish restaurant, a Dennys, a salad bar place, oh no….these types of places (with very rare exceptions) do not understand a great steak. I also stay away from fancy new wave, artsy and fusion type places. When I'm really hungry the last thing I want is a few specs of food on a large plate garnished with a few sprigs of veggies , dusted with some confectionary powder, and some squirty designer sauce, that spells out the name of the restaurant. I want man food, and plenty of it…damn-it

On the other hand, there are few greater disappointments than going to a steak house and not getting a great steak (especially if you've driven all the way over there, wore your clean socks, and got dressed up in your Sunday best for the momentous occasion.

I'm going to give you a few "tells or signs" to let you know if you are in for a great steak or a big disappointment. First: Most really good steak houses, wheel around a cart to show off the cuts of beef they offer. Puny little salad places, would prefer you not see what they will be cooking. Next, when you look at the menu, the steaks should be the main attraction, not a small italicized footnote at the bottom. Also, I always like to see a selection of cuts over one pound. Although some people won't eat that much, I sure as hell can, and the very presence of the larger cuts usually means they cut the meat in house and cater to the big carnivores.(my favorite places have the “if you can eat this 42 oz. steak your meal is free ..now that’s a steakhouse)

Alright, you made a selection and are waiting for the main course. You will most likely be served some bread and butter while you are waiting, if the bread is not tasty and hot, you might as well turn around and leave, because, if they haven't paid attention to quality at this point, your food will probably be only average at best.
Next, take a look at the silver ware, especially the knife. If you see a little butter knife looking tool with some serrations the size of guppy teeth, you guessed it .. run. A real steak house has a real steak knife, the bigger and sharper the better. I'd like one the size of a machete, if possible. A smooth dull knife makes even tender steak harder to cut.

Speaking of tender, who wants to pay top dollar and end up with a tuff, small steak the size of a hockey puck. I've had some that were not only hard to cut, but I felt like I had to clamp on it like a gator and do the slow death roll, just to tear off a piece. A proper serving should just about hang over both sides of the plate. (and I'm not advocating smaller plates here ..if you get my drift).

I could go on and on, but at the end of the day, you should leave the steak house, with a smile and satisfied, not ready to stop at the first burger place you pass on the way home.

For those of you that don't like steak, or perhaps you are vegetarians, I'll try to write another article, just for you. But, frankly, it’s going to be hard for me to get equally passionate about creamed spinach.

P.I.B.