Well, it's not about to which restaurant you are going to go and have a steak, it's about how YOU COOK a steak, if it were about where to:

 

https://es-la.facebook.com/RestaurantBrasil2000/

 

Just ask Robert if the places are good.

 

 

Raul,

 

Is that the steak place we went to when I was in Leon?

 

edit:  It is the place.  Caught your last sentence.  Very good indeed!

I grill Chuck Eye steaks primarily. I used to go for the Porterhouse and Ribeye until I discovered Chuck Eye. Has to be the most flavorful steak I've eaten. I sear mine over high heat and cook it medium. My wife likes hers well done,which I hate to cook. I use GrillMates Montreal Steak dry seasoning.

 

Speaking of Ruth's Chris,I ate one of their 22oz. steaks while in Chicago once. Fabulous steak,even if it did cost my company $70.00 for the meal.?

1 minute ago, Buckeye Ron said:

I grill Chuck Eye steaks primarily. I used to go for the Porterhouse and Ribeye until I discovered Chuck Eye. Has to be the most flavorful steak I've eaten. I sear mine over high heat and cook it medium. My wife likes hers well done,which I hate to cook. I use GrillMates Montreal Steak dry seasoning.

 

Speaking of Ruth's Chris,I ate one of their 22oz. steaks while in Chicago once. Fabulous steak,even if it did cost my company $70.00 for the meal.?

 

I know of a "chuck steak" but not seen a "chuck eye"?

If it's not cooked over an open fire then the only acceptable method for me is Chateaubriand.  It's labor intensive, but in the end well worth it.

24 minutes ago, 5fishlimit said:

If it's not cooked over an open fire then the only acceptable method for me is Chateaubriand.  It's labor intensive, but in the end well worth it.

 

Chateubriand brings back a memory as a kid in the 80s.....

I believe I had a steak thus prepared, but don't remember

it. I just remember saying the name over and over because

it sounded so cool. LOL.

I'm surprised no one has mentioned this method by now...Cooked on the manifold of a 1970 Dodge Challenger RT convertible with a 426 Hemi engine.

Btw, you must supply the above mentioned automobile and I'll buy the steaks. Just give me the keys and I'll pick up the steaks and any cold beverage you want. Gotta warm up the engine to cook the steaks properly. 

34 minutes ago, Gundog said:

I'm surprised no one has mentioned this method by now...Cooked on the manifold of a 1970 Dodge Challenger RT convertible with a 426 Hemi engine.

Btw, you must supply the above mentioned automobile and I'll buy the steaks. Just give me the keys and I'll pick up the steaks and any cold beverage you want. Gotta warm up the engine to cook the steaks properly. 

 

Well, never thought about cooking a steak on such a beast

before! I know they probably threw some steak and shrimp

on the barbie sidewalks in Australia last month with their

heatwave.

 

http://time.com/3656522/australia-eggs-frying-sidewalk/

Bar none,

 

This is still the best steak house I've ever been to. 

 

https://www.mastrosrestaurants.com/Locations/CA/31-Beverly-Hills-Main/Default.aspx

Best steaks I ever ate were cooked by Ricky Perioux (owner of Pat's of Henderson) on a hibachi grill at the lake!

Now this would require a lotto win.  A5 Wagyu. 

FYI: Most anglers know GYCB stands for Gary Yamamoto Custom Baits but few know is stands for Gary Yamamoto Custom Beef.

 

Texas cattleman Gary Yamamoto made his fortune in American "Kobe" Beef. Gary Yamamoto says at least 97 percent of his Kobe-style Wagyu beef is prime. Nationwide, only about 2 percent of beef earns a prime rating.

 

Plus this

 

The seasoning can be used on meats (beef, pork, poultry, fish), veggies, soups, salads, etc.  Not sure about using it on desserts.

 

Sprinkle generously and rub for meats.  For the sweet corn, carefully peel back the husks, brush on your favorite olive oil, sprinkle the seasoning, pull the husks back over the corn and rotate frequently at about 45 degrees per turn.  

 

The ribeyes were grilled about five minutes on each side, and the corn rotated every minute or two.  When the steak is cooked, the corn is cooked.

 

2 hours ago, Catt said:

FYI: Most anglers know GYCB stands for Gary Yamamoto Custom Baits but few know is stands for Gary Yamamoto Custom Beef.

 

Texas cattleman Gary Yamamoto made his fortune in American "Kobe" Beef. Gary Yamamoto says at least 97 percent of his Kobe-style Wagyu beef is prime. Nationwide, only about 2 percent of beef earns a prime rating.

Unfortunately, Gary has shut down the beef side of his business.  

Yikes.  What happened?  I remember reading that it took years for him to be able to gain trust and get the exclusive on those strains of cattle to the US.  It was a big deal.   Perhaps he sold out?

2 minutes ago, Redlinerobert said:

Yikes.  What happened?  I remember reading that it took years for him to be able to gain trust and get the exclusive on those strains of cattle to the US.  It was a big deal.   Perhaps he sold out?

I'm guessing he was joking.

 

According to this video, that seems to be rather recent, Mr. Yamamoto is still in the beef business.

 

Starts around the 2:00 mark.  

 Chateaubriand bouquetière we cooked this to order many times.  most think use a center cut filet mignon/tenderloin and roast.  but i used the center cut but then butterflied it and then used a double meat rack so the steak doesn't "puff" or shrink so it takes a long time.  then garnish with the bouquetière vegies and dutchess potatoes on the side bearnaise' sauce.  but i used to order tenderloins cleaned 100% and we called them  chateaubriands,  cut them into steaks or roast them whole.  the different cuts one get out of a chateu' are the fillet migon-tournedos-medallions- and grenadines, basicly form the ends.  i always cut the fillets what ever ounce but then wrap them in a towel and pound them out roundish somewhat so they cook evenly  .have cut many a rib eye-top round-top butt-delmonico steaks-strip steak.   now then clean a double rack of lamb with no band saw!!! by hand!