/ck/ - Food & Cooking

usda prime porterhouse
well done
ketchup
french fries
bud light

>>9048965
>Rib-eye
>Extra rare done
>A1 mixed with Ketchup
>Chicken Nuggers
>Hard Cider in a sippy cup

>>9048972
>>9048980

I'll get the porterhouse if I'm not paying; I like steak, and eating out, but not enough to pay premium steakhouse prices.

If it's an occasion and I need to pay for myself, I'll go with the ribeye, medium rare. Anything leaner I'll go with rare.

No need for a sauce, but if that's a requirement I'll go with the bearnaise.

Creamed spinach and frites on the side, please.

>>9048965
>chicken fried steak
>white gravy
>mashed potatoes and collard greens
> pabst blue ribbon

>>9048965
1lb rump (Scottish beef, 3 month old)
Grilled, rare
Some bearnaise or a compound butter
Fondant tatties and watercress
And a large glass of old islay

>>9048965
>Ribeye
>Medium rare
>Au poivre
>Creamed spinach
>water, probably with a flight of port for dessert.

>>9048965
>ribeye
>medium rare
>bordelaise or foyot
>fondant potatoes for sure, whatever other veg sound good/are in season
>red wine

>>9049025
I am 100% feeling the port flight mate, patrician choice /10.

>>9049025
I want the same as this guy

NY Strip, at least two fingers thick.
Reverse sear, natural lump charcoal, medium
Maybe a small pat of butter while resting
Mashed potatoes, roasted brussel sprouts.
Imperial Stout while cooking, Sazerac while eating.

>>9048965
I'd try the fish

>Back Rib
>Barbequed
>BBQ sauce
>Triple Cheeseburger
>Diet Coke

>>9048965
Surprise me.

Steak au poivre
NY strip instead of the traditional filet.
Medium rare
Roasted reds & asparagus
Quart of eggnog

Eggnog is weird but it's my absolute favorite drink so whatever.

>Ribeye
>Medium
>Malt vinegar. It's a guilty pleasure.
>Baked potato. Butter, sour cream, and chives
>Gnarly head 1924 dark red blend because it's the best bang for buck wine I've ever fucking had.

I can't wrap my head around you guys going for whiskey with a meal.

>>9048965
>>Which cut?
Not offal, tail/spine, above the neck, or below the knee.

>>How do you want it cooked?
well done. (read: fully cooked)

>>Any sauces or seasonings?
Barbeque sauce or a1.

>>What would you like on the side?
Fries and mashed potatoes.

>>Drink pairing?
Water.

>ny strip
>med rare, rare+ if possible
>au poivre
>blue cheese mashed potatoes, creamed spinach
>a nice cab sauv or malbec

porterhouse or ribeye
medium
peppercorn sauce, wine sauce, or whatever the house sauce is
garlic mash potatoes, creamed spinach, whipped lardo
a shirley temple

NY strip
medium rare
salt pepper and butter only
potato wedges
water or a Blue Moon

>>9049361

I learned how to make that in culinary school but have never done it since. Confirmed for weekend project. Thanks, stranger

Ribeye

Medium

A-1

Coke

>Inb4: "wahh no sauce, blue rare, >coke" pretensious fags.

New York strip
Medium rare
A1
Asparagus or green beans and mashed potatoes
Double vodka and a Dr Pepper

Ribeye
Medium rare
No sauce, S&P only
Lobster bisque, cole slaw and crispy fries
Vanilla milkshake, whiskey afterwards

>>9050595
And it damm well better look like this when I cut into it. None of that gray ring bullshit or I'm sending it back

Ribeye, medium rare
Grilled mushrooms
A good pinot noir

Filet, At least 300g
Med rare
Jus and/or sauce hollandaise
Grilled veggies/Thick cut fries
A nice heavier red wine

>>9050595
*Coleslaw
It's one word, anon.
Why does /ck/ struggle with this, is it the new Tabasco, restaurant, omelette or dare I say it, palate?
Is this the most retarded board?

Don't you just fucking hate when people think they know more about what you want than you?
>order steak well done
>waiter insists I don't want that
>tell him yeah I do
>steak comes back
>it's fucking rare
Sent that shit back. I ain't paying for shit I didn't order. At least it came back cooked right that time.

>>9050622
http://www.etymonline.com/index.php?term=coleslaw
next are you going to complain when someone asks for a pop?

>>9050636
I don't like well done, but it would piss me off if a waiter insisted I didn't want what I ordered, then served me what I didn't order anyway. In that situation, I'd rather he told me they just don't serve well done steaks. What's the point of bullshitting customers like that?

Ribeye
Medium rare
Black garlic and herb compound butter melted over it
Mushrooms, fully loaded mashed potatoes, asparagus
Sprite

>>9048965
med rare

>>9050622
At least I didn't say "cold slaw"

>>9048965
Flank steak
Medium
Ancho chilie dry rub
Grilled onions, grilled bell peppers, grilled jalapeños, Spanish rice, hot corn tortillas, lime wedge
Corona Extra with a lime wedge in the neck.

>>9050672
Something about steak that triggers a superiority complex in people. I just like my food cooked, especially if I don't like the look of the place or the meat. I don't mind it medium or medium well, but rare is just too much red.

Dry aged USDA Prime ribeye
Medium rare
Au poivre pan sauce
Sauteed mushrooms
Caramelized onions
Grilled asparagus
An ice cold weissbier

The perfect steak meal

ribeye
medium rare/rare
colman's mustard on the side
salad
water

>>9048965
Dry aged rib eye 30 days minimum

Seasoned with salt nothing else

Cooked well done and i want it brought to the table still sizzling


Topped with catsup


Side of fries wedges preferred and A1 steak sauce for dipping the fries

>>9050873
If I had the money I'd pay a hitman to kill you

>>9048965

>beef
>double
>special sauce lettuce cheese pickles onions on a sesame seed bun
>large fry, 10 piece nuggies
>small diet coke

I don't.

Beef doesn't have a strong flavour, but it isn't one I like.

And the absurd prices people charge for these cuts of beef is absolutely crazy.

I'm not gonna pay $70 a plate for just a cooked piece of meat, holy shit.

>>9050894
Mad poorfag is mad
Steak is overrated main by the bits like you

>>9048965

I don't know. Something around 6oz? Fielt would be good. or strip. or whatever.
Medium rare please
A1. Don't really care about seasoning, up to you
Uh, some kind of potato would be good. otherwise salad? like, ceasar?
diet coke or iced tea

thanks

>>9051779
Wanna try that post again in English?

>>9048965
Wagyu porterhouse
Well done
Mayonnaise
Jelly beans
Milk

>>9049361

I'm actually 100 percent with this anon except instead of cognac in the au poivre I like to use a local blueberry wine. I'm all about some eggnog though.

>>9051958
Charlie you cheeky bastard.

>filet mignon
>well done
>a shit-ton of Tobasco sauce
>side of chef-boy-ar-dee ABCs and 123s
>with a Starbucks Unicorn Frappuccino

>NY strip<
>Medium rare<
>Small amount of a1 or HP<
>Montreal steak spice<
>Oil and vinegar coleslaw and a good brined pickle<
>Steak fries or baked potato<
>Angry orcherd hard cider<

>>9048965
>NY Strip, bone-in if available
>Med-rare
>None, bearnaise or truffle butter on the side maybe. Just Slat and pepper
>Asperagus in cream sauce
>Water and a double Bulleit bourbon
Alternatively
>ribeye
>rare cause they are gonna over cook it
>fries
>yeungling

>>9051958
>t. Full-on rapist

>>9048965
>ny strip
>mid-rare
>port and stilton sauce
>steak fries, arugula, corn off the cobb
>probably Macallan 18 on rocks, I'd want a strong sherry flavor in my whisky to work in contrast with the acidity and richness in the meal

Ribeye
medium
>sauce on a steak
green beans in mustard sauce, scalloped potatoes
a Manhattan would be great

>>9048965
>tomahawk ribeye
>bloody rare
>bearnaise
>salad with bleu cheese
>baked sweet potato w butter
>bourbon on the rocks

>>9048965
>dry aged NY Strip (specifying dry aged, because everyone wet ages where I'm from)
>medium
>some gravy on the side
>roasted potatoes and some spinach

>>9054451
and a beer

>filet mignion
>rare
>mushroom gravy
>mushrooms and baked sweet potato on the side
>a water

>>9048965
Cheapest cut ya got
Well done
Ima need 2 bottles of A1
French fries
Bud light

>>9051958
I'll have your finest milk steak boiled over hard with some raw jellybeans

>Which cut?
USDA Prime Tomahawk Ribeye
>How do you want it cooked?
Medium Rare
>Any sauces or seasonings?
Steak cooked with salt and pepper, basted with butter, garlic, and rosemary to finish. Served with Bearnaise.
>What would you like on the side?
Steamed white rice, creamed spinach, and a side of Japanese soy sauce.
>Drink pairing?
Big bordeaux, ideally first growth.

Ribeye, medium.

Baked red potato w/ salted butter, cracked pepper, and Heinz 57 sauce.

Frosted pint glass of Samuel Adams.

>filet mignon
>medium rare
>roasted garlic and blue cheese broiled on crust
>grilled asparagus and mushrooms on the side
>water to drink

>>9048965

Filet mignon
Rare
Salt and Pepper
Baked Potato with butter and greek yogurt + asparagus grilled
Pinot Noir

>>9054627
>pinot noir

>>9048965
Place I have been to before?
Medium-rare
Place I haven't been to before?
Medium

>>9048972
2/5
>>9048980
1/5
>>9049025
5/5
>>9049028
5/5
>>9049118
4/5
>>9049361
4/5
>>9050072
3/5
>>9050498
1/5
>>9050512
5/5
>>9050513
2/5
>>9050526
5/5
>>9050565
1/5
>>9050579
2/5
>>9050595
4.5/5
>>9050609
5/5
>>9050611
5/5
>>9050679
4/5
>>9050700
TexMex/5
>>9050763
6/7
>>9050786
3/5
>>9050873
2/5
>>9051797
?/5
>>9051958
Riot Juice/11
>>9052043
1/5
>>9052291
3/6
>>9052375
5/5 and 3/4
>>9052466
3/5
>>9054429
4/6
>>9054451
2/4 + 0/1
>>9054466
2/5
>>9054474
0/5 congrats
>>9054582
4/5
>>9054609
2/5
>>9054622
4/5

There's the objective list.

>>9048965
Dunno
Well done
Wild garlic, salt and pepper
Grilled bell pepper and some steamed vegetables (carrot,potato, broccoli)
Red wine

>>9048965
>Porterhouse
>Rare/blue
>Salt and lightly peppered
>Some form of tatoes
>Beer

NY Strip
Medium rare (prefer closer to rare if it skews one way or the other)
Bourbon pan sauce with mushrooms
Garlic mashed potatoes (reds, skin on, chunky)
Charred broccoli and roasted carrots
Woodford

>>9054738
Why didn't you just go to a hibachi place, anon?

>>9048965
filet
rare
au poivre with cognac cream sauce
sauteed spinach, roasted or fondant potatoes
cognac to sip on, pale ale to drink

>>9054806
None in my local area

>>9054823
Pity.

>>9048965
>Skirt
>Raw
>Whatever the fuck you marinated it in
>Some sort of salted leafy greens without dressing
>Vodka

>>9054679
>TexMex/5
Can't tell if that's good or not.

>>9048965
>>Which cut?
Tomahawk Ribeye
>>How do you want it cooked?
Med Rare
>>Any sauces or seasonings?
whatever the chef puts on the steak before/during cooking and thats it
>>What would you like on the side?
roasted potatoes/mashed potatoes, spinach greens
>>Drink pairing?
laphroaig

>Which cut?
Bone-in ribeye
>How do you want it cooked?
Medium rare
>Any sauces or seasonings?
Salt, pepper, and garlic salt rubbed in
>What would you like on the side?
Steak fries and grilled asparagus
>Drink pairing?
Glenmorangie 10, then a nice armagnac and cigar afterwards

>Top Sirloin
>Rare
>No, maybe mushroom and onion sauce if you cant cook the steak right
>Mashed potatoes and asparagus
>strong, dark beer

>>9048965
i actually prefer tenderloin / filet mignon
want it cooked perfectly medium or medium rare
basic salt and pepper, maybe some spicy montreal steak seasoning
sides don't care
drink don't care


tenderloin "less flavorful" but i like not having to deal with any fat or gristle and it's obviously the most tender cut when prepared right

>>9048965
I'll have the bone-in ribeye, cooked to 127F, or (if my server is stupid) right in between rare and medium-rare. It's the perfect temp for a steak. And, I'm sure since you're an upscale steakhouse, you can manage that. As far as sides go, I'd like some creamed spinach (assuming you have that classic side) and some parker house rolls. Please and thank you.