Need Liz's expertise....

[miz_wright]

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.

[Hell Puppy]

Originally Posted by LizAEBN

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.

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.

[softball]

Originally Posted by Hell Puppy

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.

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.

[miz_wright]

Originally Posted by Hell Puppy

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.

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.

[gonzo]

Originally Posted by LizAEBN

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.

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

[miz_wright]

Originally Posted by gonzo

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

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