Warrior General Games

Hell, a porcini rubbed delmonico from a Capital Grille will do you right. Aged steak, melting in your mouth...Mmm

Actually going for steak tomorrow for Valentines Day. Followed up with a charcuterie cooking class.

Originally posted by InRomoWeTrust
You need to have a great steak. No burger can compare.

I just love the different blends of flavors you can create with a burger without spoiling the identity of the burger, with a steak you can only dress it up so much before you reach the line where it stops being a steak and becomes a pile of seasonings and a side of steak.

Originally posted by Corndog
Yeah, great steaks are hard to beat.

It's easier to find a reasonably priced great burger, though.

unless you go kobe beef, almost double the price per pound at my favorite burger place. totally worth it if you have the extra cash to spend.

Originally posted by jamz
QFT


So you're saying everyone got bored of Jamz?

Bern's Steakhouse in Tampa. Best in the country on almost every list for decades.

http://www.bernssteakhouse.com/

Get the CHÂTEAUBRIAND.

Originally posted by TDiddy8701
best steak I ever had was a month ago in Ushuaia, Argentina... Filet Mignon, medium rare. I almost want to fly back just for that steak alone.

Argentina is the best country for meat in the world.

As a Brazilian, we also care a lot about our steaks (not as much as Argentineans though, that's their religion). I usually ask the butcher for a 1-inch thick steak (we have more cuts of meat than the US, I actually believe you waste the cow). Filet mignon is around U$18 a kilo, which is tough for us to pay for, also, you want to serve mignon with a great, great sauce. So we get this one: https://en.wikipedia.org/wiki/Hanger_steak

Oh, Argentineans use chimichurri for their meat usually: https://en.wikipedia.org/wiki/Chimichurri

For burgers I usually get 70-80% knuckle 20-30% fat, the meat is not minced too much, you want tiny pieces of meat, not a jelly. I usually only season with salt, pepper and Worcestershire sauce, but you can do however you enjoy it.

Originally posted by Xars
Bern's Steakhouse in Tampa. Best in the country on almost every list for decades.

http://www.bernssteakhouse.com/

Get the CHÂTEAUBRIAND.



I've been there plenty of times...definitely one of the best steaks that I've had.

Are you in FL?

GLB1 people discuss more in the forums because what else are you going to do while your slow building?

Simple use of time, GLB1 forums get more time, GLB2 actually doing something relevant across a players career.

I'm a chef

Been to Berns. It's great But it's not the best that would be Peter Lugers in Brooklyn

Originally posted by kaiijy
Argentina is the best country for meat in the world.

As a Brazilian, we also care a lot about our steaks (not as much as Argentineans though, that's their religion). I usually ask the butcher for a 1-inch thick steak (we have more cuts of meat than the US, I actually believe you waste the cow). Filet mignon is around U$18 a kilo, which is tough for us to pay for, also, you want to serve mignon with a great, great sauce. So we get this one: https://en.wikipedia.org/wiki/Hanger_steak

Oh, Argentineans use chimichurri for their meat usually: https://en.wikipedia.org/wiki/Chimichurri

For burgers I usually get 70-80% knuckle 20-30% fat, the meat is not minced too much, you want tiny pieces of meat, not a jelly. I usually only season with salt, pepper and Worcestershire sauce, but you can do however you enjoy it.

I've regularly done a chimichurri sauce for flank steak when tailgating for a few years now. It's become part of our seasonal rotation. Typically earlier in the football season with the weather warmer and us drinking lighter summer-style beers.

Originally posted by kaiijy
Argentina is the best country for meat in the world.

agreed

a bad steak in Argentina is better than 95% of the steak you'll eat in the US

Wikipedia has images for the American and Brazilian cuts: https://en.wikipedia.org/wiki/Cut_of_beef#Brazilian_cuts

Americans simply treat the whole cow as the same beef mostly.

Originally posted by USC_Trojans
I'll take a great burger over a great steak personally. There this place called Slater's 50/50 in Anaheim hills. Basically you get to chose between 1/3, 1/2 and 1 lb and then you chose the meat, the bread, cheese, condiments and toppings. I had a half beef half bacon patty, a bacon pretzel bun, Beer Battered Onion Rings, thick cut bacon and BBQ sauce with a Dead Santa dark beer and a bacon bourbon shake (wasnt a fan of the shake). one of the best meals i have ever had. If you want to check out the rediculous toppings and deserts check it out https://slaters5050.com/menus/design-it/

Can you go into a bacon induced coma, because that burger sounds like heaven, but it will actually take me there in the process of eating it.

Originally posted by Uncle Buck
I'm a chef

Been to Berns. It's great But it's not the best that would be Peter Lugers in Brooklyn

Been there to. Yeah it's right there at the top.

Originally posted by DeeVee8
I've been there plenty of times...definitely one of the best steaks that I've had.

Are you in FL?

Yes I've lived in FL for 23 years (first Jacksonville & now Palm Beach).

Originally posted by Galithor
I've regularly done a chimichurri sauce for flank steak when tailgating for a few years now. It's become part of our seasonal rotation. Typically earlier in the football season with the weather warmer and us drinking lighter summer-style beers.

What about Winter Style? Anyone else drink Eisbock in the Winter?