Thread: Costco vs Trader Joe's balsamic vinegar - please help

Gary wrote:
> "Paul M. Cook" wrote:
>> Lightly salt and pepper both sides. Sear under the broiler till medium
>> rare. Top with a pat of butter.
>>
>> That's all it needs.
>
> You put a pat of butter on top of a nicely broiled rib-eye steak?
> Why?
>
> G.

I almost never eat steak now, but a few years ago I read that
steak places do that. It does add a nice touch to the steak.

Going back to the OP... I love marinades, but I never marinate
good steaks. So my vote is with the consensus opinion.

--

Adam wrote:

> Need a balsamic vinegar for marinating rib-eye steak.
> Which one?

Ask Pooh.

Paul M. Cook wrote:

> Why ruin such a nice steak? Ribeye is probably the best cut of meat you can
> buy and needs no marinating.

Agree 102%. (I'm a little feverish today.)

Balsamico can contribute. Add a little to the pan gravy if you're
cooking on the stovetop. Or you can top a broiled steak with a
compound butter that has a little balsamico in it.

Shelley, why are you yapping? This is an actual cooking thread.

> >http://allrecipes.com/recipe/savory-...ks/detail.aspx

> That recipe says nothing about which steak.

I'm sure it'd be fine for Old Goat Steak. You are willing your body to
culinary science, right?

Ed Pawlowski wrote:

> >far, my sear and stick in the oven method results in a nice medium-rear done

> How do you do the front?

He turns the stick around, maybe.

Gary wrote:

> You put a pat of butter on top of a nicely broiled rib-eye steak?
> Why?

You wouldn't understand.

sqwishy backs the wrong horse.

> >> Need a balsamic vinegar for marinating rib-eye steak.
> >> Which one?
> >
> > Why ruin such a nice steak?
>
> Why respond to such an obvious troll?

Ha! You stepped in it again, sqwish.

On Sun, 07 Oct 2012 12:40:50 -0400, "Jean B." <[email protected]> wrote:

>Gary wrote:
>> "Paul M. Cook" wrote:
>>> Lightly salt and pepper both sides. Sear under the broiler till medium
>>> rare. Top with a pat of butter.
>>>
>>> That's all it needs.
>>
>> You put a pat of butter on top of a nicely broiled rib-eye steak?
>> Why?
>>
>> G.
>
>I almost never eat steak now, but a few years ago I read that
>steak places do that. It does add a nice touch to the steak.
>
>Going back to the OP... I love marinades, but I never marinate
>good steaks. So my vote is with the consensus opinion.

Don't you slather your prime rib with Heinz red... where's Stanley?

I don't care for butter on any cut of beef (not kosher), but I enjoy a
good beef steak smothered with a heap of well caramelized onions.

Brooklyn1 <Gravesend1> wrote:

> I don't care for butter on any cut of beef (not kosher),
> but I enjoy a good beef steak smothered with a heap of well
> caramelized onions.



Sheldon!

Amen, YA BUM!!!

Best,

Andy

"Gary" wrote in message news:[email protected]..

"Paul M. Cook" wrote:
>
> Lightly salt and pepper both sides. Sear under the broiler till medium
> rare. Top with a pat of butter.
>
> That's all it needs.

You put a pat of butter on top of a nicely broiled rib-eye steak?
Why?

G.
****************
Because it tastes good

Jill

On 10/7/2012 10:54 AM, Pico Rico wrote:
>
> "Nancy Young" <replyto@inemail> wrote in message

>> On 10/7/2012 9:56 AM, Paul M. Cook wrote:
>>> "Gary" <[email protected]> wrote in message

>>>> You put a pat of butter on top of a nicely broiled rib-eye steak?
>>>> Why?
>>>>
>>>
>>> Cuz it tastes good. In fact it tastes GREAT. All the steak houses do it
>>> that way.
>>
>> Even a nice compound butter, using herbs, it's so great on a steak.
>> Even a ribeye.

> That was my thought. With some gorgonzola.

Agreed, I've had that, too. Just a shimmer on a flat iron steak,
it was delicious.

nancy

On 10/7/2012 4:58 PM, Nancy Young wrote:
> On 10/7/2012 10:54 AM, Pico Rico wrote:
>>
>> "Nancy Young" <replyto@inemail> wrote in message
>
>>> On 10/7/2012 9:56 AM, Paul M. Cook wrote:
>>>> "Gary" <[email protected]> wrote in message
>
>>>>> You put a pat of butter on top of a nicely broiled rib-eye steak?
>>>>> Why?
>>>>>
>>>>
>>>> Cuz it tastes good. In fact it tastes GREAT. All the steak houses
>>>> do it
>>>> that way.
>>>
>>> Even a nice compound butter, using herbs, it's so great on a steak.
>>> Even a ribeye.
>
>> That was my thought. With some gorgonzola.
>
> Agreed, I've had that, too. Just a shimmer on a flat iron steak,
> it was delicious.
>
Flat iron steak is one of my favorite cuts. I've never tried it with a
butter pat, but it might add to it. I will be trying this.

I had a steak tonight for an early dinner to celebrate my mom's
birthday. We decided rather than cook, to get take out from Outback. I
got there an hour late so my steak and baked potato were horribly cold.
My fault. I move very slowly these days, but I actually drove! I've
mostly gotten off of the prescription pain meds but I took one of the
long acting along with ibuprofen tonight. I guess the outing today was
too much. But I need to get back to living.

Brooklyn1 wrote:
> On Sun, 07 Oct 2012 12:40:50 -0400, "Jean B." <[email protected]> wrote:
>
>> Gary wrote:
>>> "Paul M. Cook" wrote:
>>>> Lightly salt and pepper both sides. Sear under the broiler till medium
>>>> rare. Top with a pat of butter.
>>>>
>>>> That's all it needs.
>>> You put a pat of butter on top of a nicely broiled rib-eye steak?
>>> Why?
>>>
>>> G.
>> I almost never eat steak now, but a few years ago I read that
>> steak places do that. It does add a nice touch to the steak.
>>
>> Going back to the OP... I love marinades, but I never marinate
>> good steaks. So my vote is with the consensus opinion.
>
> Don't you slather your prime rib with Heinz red... where's Stanley?
>
> I don't care for butter on any cut of beef (not kosher), but I enjoy a
> good beef steak smothered with a heap of well caramelized onions.

Absolutely not re the catsup! Ugh. If it were a lesser steak,
I'd marinate it. A prime rib... either s + P, or that plus
butter. I rarely eat steaks now, and have only tried the butter
once or twice. It is very nice but not the way I have
traditionally done it. I wouldn't mind some nice browned onions
on the side.

--

"Nancy Young" <replyto@inemail> wrote in message
news:507193d0$0$29784$[email protected]..
> On 10/7/2012 9:56 AM, Paul M. Cook wrote:
>> "Gary" <[email protected]> wrote in message
>> news:[email protected]..
>>> "Paul M. Cook" wrote:
>>>>
>>>> Lightly salt and pepper both sides. Sear under the broiler till medium
>>>> rare. Top with a pat of butter.
>>>>
>>>> That's all it needs.
>>>
>>> You put a pat of butter on top of a nicely broiled rib-eye steak?
>>> Why?
>>>
>>
>> Cuz it tastes good. In fact it tastes GREAT. All the steak houses do it
>> that way.
>
> Even a nice compound butter, using herbs, it's so great on a steak.
> Even a ribeye.


Sure sure. Take a half pound of butter and whip it with some fresh chopped
parsley then form into a log and wrap tightly in plastic then chill. That's
another great way to top of a fine steak. Parsley is a great flavor
enhancer.

Paul