Page 6 of 7
Battle Of The Steaks Rib Eye or New York?
Posted: Thu Apr 26, 2007 8:37 pm
by alex maiolo_Archive
Nina wrote:steve wrote:Boil water. Salt it. Add rigatoni. while it is boiling, sautee some onions and apples (apples in 1/2-inch pieces cubes) in olive oil. Season (salt and pepper, maybe some thyme) everything. If you have some, throw in some bacon or pancetta cut in little cubes. When the apples are starting to brown a little bit, throw in a bunch of chopped garlic. If you have some, throw in a mess of diced celery.
Just before the pasta is al dente (it should still be firm at this stage), drain it and dump it into the skillet with the stuff, along with some of the pasta water. Toss to mix and continue cooking until the pasta is nicely al dente. Just before service, crumble a bunch of gorgonzola into the skillet and toss until it is somewhat melted and coats the pasta a little bit.
Serve with fresh herbs chopped fine as a topside garnish. I like mint and parsley together.
Thank you sir. You have made a girl very happy today.
Made it tonight.
Used shallots though.
Molto bene. Grazie, Stefano, grazie.
-A
Battle Of The Steaks Rib Eye or New York?
Posted: Fri Nov 30, 2007 1:15 pm
by zom-zom_Archive
Onglet was the only steak we served at the Bakery on Grand. Wonderful cut, and it has become a more popular steak these days. Some people (pussies) don't like it because it has a decidedly strong flavour. A delicious flavour.
I haven't had one in a couple of years now, I'll have to find some.
Battle Of The Steaks Rib Eye or New York?
Posted: Fri Nov 30, 2007 2:49 pm
by Ty Webb_Archive
Speaking of delicious cow, I finally had roasted marrow bones for the first time about a week ago at
Prune.
HOLY. SHIT.
I had a hard time not picking up the bones and sucking on them once I was done. That was one of the most delicious dishes I've ever had.
Battle Of The Steaks Rib Eye or New York?
Posted: Fri Nov 30, 2007 2:53 pm
by zom-zom_Archive
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.
Battle Of The Steaks Rib Eye or New York?
Posted: Fri Nov 30, 2007 2:56 pm
by bigc_Archive
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?
Battle Of The Steaks Rib Eye or New York?
Posted: Fri Nov 30, 2007 3:14 pm
by SecondEdition_Archive
Of the choices, ribeye unquestionably. I like my meat marbled and juicy, thank you very much.
The best cut is probably hanger. I had that at a french bistro in dc a couple months ago and ohhhh man was it good. Best steak I've had in ages. So goddamn tender that I bet I could have cut it with a fork.
Battle Of The Steaks Rib Eye or New York?
Posted: Fri Nov 30, 2007 3:24 pm
by zom-zom_Archive
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 with salt and pepper, no broiler necessary. I like clarified butter for the grease.
Then maybe some minced shallots, then the vino, and when it's reduced stir in a little butter. Pour it over the steak.
Battle Of The Steaks Rib Eye or New York?
Posted: Fri Nov 30, 2007 4:14 pm
by Ty Webb_Archive
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.
Battle Of The Steaks Rib Eye or New York?
Posted: Fri Nov 30, 2007 9:28 pm
by SecondEdition_Archive
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.
I think I would see a band called Marrow Road.
and zom, nice avatar. I love
The Producers.
Battle Of The Steaks Rib Eye or New York?
Posted: Fri Nov 30, 2007 9:59 pm
by lemur68_Archive
NY strip with a ribeye on it for garnish.