burun wrote:

JC23by5 wrote:She thinks Steve Albini is a famous chef now.

I've said it before, and I will say it again.

He should be.

I want a show, maybe not a series but a one hour show or something, with Steve and Tony Bourdain, and maybe Mario Batali.

Gordon Ramsay.

lemur68 wrote:NY strip with a ribeye on it for garnish.

Excellent choice! I think I'll have the same.

Ty Webb wrote:

zom-zom wrote:

bigc wrote:

zom-zom wrote:Never gone down that Marrow Road? We ate that stuff as kids, it's so good.

As for the onglet, I like to eat them simple-style. Red wine reduction, some mashed potatoes, doesn't cover up the flavour.

Do you suggest searing it in a cast iron skillet, then finishing it in the broiler and making a reduction with the fond?

I would just sear it in a Caphalon pan

Nonstick only, of course!


Don't know how I'd missed the roasted marrow bones before now. It's now one of my 3 or 4 favorite things to eat. I felt like I needed to be alone when I was done.

I've always had better luck with cast iron for searing. It gets hotter than calphalon and you can pop it in the oven if need be,

I don't know what the "Chicago Cut" is at Gibson's Steakhouse / Hugo's Frog Bar, but it's the best I have ever had...

The old reliable is the Kansas City strip, which is a NY Strip with the bone in. Most resteraunts and butchers that offer filets will also offer this cut.

bigc wrote: It gets hotter than calphalon and you can pop it in the oven if need be

Precisely. Here's the problem with Calphalon. Calphalon pans are OK for their price range, but they create hot spots, making them a poor choice for searing. Go with a nicely seasoned cast iron pan, finish whatever you're searing in the broiler. Can't fail.

I voted NY strip, but only because it's close to the porterhouse which is criminally absent from these choices. As is kobe.