Beers and Meads

[RedLine]

Okay, so my friend is taking me to an awesome steakhouse next week.

Applebee's or Chili's????

[Old Black Man]

Okay, so my friend is taking me to an awesome steakhouse next week.

Applebee's or Chili's????

Outback. It’s a local joint, supposed to be really good, hence my pre planning.

[RedLine]

If it is a fancier restaurant then I'd say get a filet. If it is a more of a high-end roadhouse place then get a ribeye with a bone in it.

I'm assuming you are paying for yourself. If your friend is covering it then going more mid-level (strip, flat iron, top sirloin) seems fair. Unless you are giving up the butt later.

[Kugelfisch]

From Google
I can’t remember, is marbling just gross chewy meat or decent tasting fat? They have a porterhouse and prime rib that are supposed to be good too.

Marbling is the very fine white streaks in the meat. It's a great sign of a good diet and lots of space the animal had. It's collagen and with enough heat just melts, making the meat juicy and tender.
Same reason a tough and streaky cut of meat will get super tender in a stew after a while. Kobe beef is famously very marbled and is as good as it is exactly because of that.

I'd take either the Porterhouse or Ribeye. Both great cuts. I'd lean towards the Porterhouse because I haven't had one for two decades now. Chose by size. Porterhouse is often a bit smaller, so if you want one safely over a pund go with Ribeye, unless the menu states the Porterhouse is of a decent size.

[Old Black Man]

From Google
I can’t remember, is marbling just gross chewy meat or decent tasting fat? They have a porterhouse and prime rib that are supposed to be good too.

Marbling is the very fine white streaks in the meat. It's a great sign of a good diet and lots of space the animal had. It's collagen and with enough heat just melts, making the meat juicy and tender.
Same reason a tough and streaky cut of meat will get super tender in a stew after a while. Kobe beef is famously very marbled and is as good as it is exactly because of that.

I'd take either the Porterhouse or Ribeye. Both great cuts. I'd lean towards the Porterhouse because I haven't had one for two decades now. Chose by size. Porterhouse is often a bit smaller, so if you want one safely over a pund go with Ribeye, unless the menu states the Porterhouse is of a decent size.

Ahh, I knew you’d know your steaks my friend. He said he’d get whatever I don’t and cut me a piece, so I get to at least try it. Recommended alcohol pairing? Place is like a distillery, they’ve got just about everything.

If it is a fancier restaurant then I'd say get a filet. If it is a more of a high-end roadhouse place then get a ribeye with a bone in it.

I'm assuming you are paying for yourself. If your friend is covering it then going more mid-level (strip, flat iron, top sirloin) seems fair. Unless you are giving up the butt later.

Are you saying I’m gonna get a bone in me later? He’s rewarding me because I dog sat for a week and declined any payment, said he had to return the favor somehow, so either way I get a meaty bone.

[Kugelfisch]

Drink what you like. I never much cared for that kind of stuff. I'd get a beer if I don't have to drive. I never thought wine or spirits fit to any dish with the sole exception of white wine along onion soup.

[Lindsay's Liver]

I eat ribeye a few times a week. It's the perfect cooking process for a man who prefers to keep things simple in the kitchen. Typically, it only needs 6-7 minutes in the skillet and then about five more minutes off of the heat to finish cooking internally. And all you need is salt, pepper, and butter. I also recommend a cast iron skillet, but it's not essential.

As for libations, if you're a wine person like me, you've got to go with a dry red. It's a perfect pair with steak. It just is. Cabernet is a great basic pairing.

[Old Black Man]

Ah yeah, a cast iron skillet is a must have. Perfect for cooking and self defense. I don’t really drink, but said friend is the kind of “drink with me!” type, so I’ll suggest the wine.

[ebin namefag]

Ah yeah, a cast iron skillet is a must have. Perfect for cooking and self defense.

Perfect for DV.

[Kugelfisch]

I also like uncoated stainless steel pans for steaks. They get up to beastial heat for that really good sear.