Need Liz's expertise....
 

So we went to see our buddy andrew since he's been trying to lure us in with some bone-in NY Strips. And he hits us with another special. Filets encrusted with brie.

Ever heard of such a thing? I like bleu cheese encrusted and have had several other toppings, but brie? Seemed like a weird one to me. I passed and had the bone in strip with no encrusting cuz I wanted to know how well the meat flavored after aging on the bone....wasn't quite as good as a bone in ribeye to me, but it was tasty.

Re: Need Liz's expertise....
 

It's about damn time you nutted up and got the bone-in ;)

And DUH, of course the strip wasn't quite as flavourful as the ribeye - ribeye has more marbelling, typically, which is gonna help a lot.

I haven't had a brie-encrusted, but depending on the provenance of tee brie and the preparation, I could see that being tasty and increasing the tenderness to a small degree.

Re: Need Liz's expertise....
 

Just wondering, cuz I had never ever seen or heard of putting brie on there.

A really good steak actually NEEDS nothing on it, but I have indulged with a lot of crusts and sauces including bleu cheese, gorgonzola, roasted garlic, caramelized onions, oscar, various hollandaise, bearnaise, choron, horseradish, peppercorn, pinot noir reduction, shiitake, soy armagnac and even freaking A1.... But NEVER brie...

But what do I know, I dont put ketchup on my steak either.

Re: Need Liz's expertise....
 

Most of those belong on the side. If you ever come to Canada, you have to try AAA Canadian beef. Best I have ever had outside of Kobe Waygu beef. It really needs nothing on it at all.

Re: Need Liz's expertise....
 

Just as an aside, gorgonzola IS blue cheese, dear.

If I ever hear you say that bullshit about A1 again, I may have to disown you.

But in the end, while a fabulous steak doesn't need anything on it, elements to enhance the flavour are not bad. And If you'll put hollandaise on a steak (... which, really? Why would you do that? That's terrifying), brie shouldn't be a stretch just 'cos you've not heard of it before.

That's what makes for the growth of cuisine - exploration.

Re: Need Liz's expertise....
 

Hes just following the A1 and Catsup advice from your cohorts up there.

Re: Need Liz's expertise....
 

My cohorts? 'Scuse me, I don't know anyone other than Blue that would commit that travesty.

Re: Need Liz's expertise....
 

Oh.. I love me some A1, Heinz57 or other steak sauce on my steak no matter where I get it. :>))

Re: Need Liz's expertise....
 

I can never eat a meal with you then. :P

Ugh. Why ruin a beautiful piece of meat with that garbage?

Re: Need Liz's expertise....
 

First of all, there is a difference between "catsup" and "Ketchup."
And Heinz "Ketchup" is the finest sauce around.

I even like the UK version of Heinz Ketchup, which is slightly different, a little better on certain things.

You would be surprised how many different types of Ketchup there are in the world.
I have sampled many from here:

http://www.ketchupworld.com/

Re: Need Liz's expertise....
 

I'm generally not a fan of a sauce on steaks, regardless of its spelling.

Re: Need Liz's expertise....
 

Ketchup/catsup, either way it goes on french fries, not on steak.

About the only exception would be a nice horseradish sauce on prime rib, but then that isn't really a steak in the traditional sense. Oh, and don't get wimpy with the amount of horseradish in the sauce.

Re: Need Liz's expertise....
 

And this is why you, I will go to dinner with ;)

Re: Need Liz's expertise....
 

A1 is for one of those $2 steaks where you can still see the whip marks from where the jockey was hitting it.

And yup, ketchup goes on fries....and I dont eat catsup....if it aint Heinz why bother?

Like I said, I'll try encrusting and sauces on the side occasionally. But a truly proper steak shouldn't need it, and it also shouldn't be over cooked. Pains me to see someone whose idea of a "good" steak is one that is pretty well burnt and then soaked in Heinz 57.

Way way back in the day, I saw an acquaintance of mine nearly get tossed out of Ben Benson's in NYC. She liked filets. But she liked 'em well done.

Ben Benson has a fine filet, and like most major league steakhouses it's thick and best served medium rare. If she see's red, or even pink, it's going back. Nowadays, I would know better than to step foot in a NYC steakhouse with someone like that, but I was young and dumb.

So she orders it well done, they roll their eyes, and out comes a very nicely done filet, but it of course is still very pink in the middle as this is a fine thick piece of meat. She's not happy, so they suggest they butterfly it for her. They do, it comes back, now it's ruined by my standards, but she still found some pink.

Back it goes again.

This time it comes out charred thru and thru. Perfect! Just how she likes it!

Then she did it.

She asked for ketchup for her steak.

The waiter made some comment about just frying up his shoe leather for her and made it clear she was never to come back as she had no appreciation for what they do there. I seriously thought we were all going to be asked to leave.