The Lexington in St. Paul is pretty good, but Murrays is to die for!
Wash it down with a 97 cabernet from the any winery in the Stags Leap district.
Best Chateaubriand?
Moderators: Mitch Hawker, east hockey, karl(east)
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Neutron 14
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Best Chateaubriand?
The only soft spot I see is the one between my legs
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Can't Never Tried
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Yummy! if you can afford it! especially at a high end dinning est.
I do however like to make it myself on the weber, but great care must be taken not to overcook it....one good way is to wrap it in beef trim (fat) to keep the outside moist and yet allowing enough time to warm thru (usually very thick cut of meat), then seer it at the end over a hot charcoal flame just to brown the edges and give it that great grill flavor...never cook beyond med. IMHO
As far as the wine goes...I don't drink enough of it to say...but I do like a good Pinot Noir.
Or a Sam Adams
I'm hungry now!
I do however like to make it myself on the weber, but great care must be taken not to overcook it....one good way is to wrap it in beef trim (fat) to keep the outside moist and yet allowing enough time to warm thru (usually very thick cut of meat), then seer it at the end over a hot charcoal flame just to brown the edges and give it that great grill flavor...never cook beyond med. IMHO
As far as the wine goes...I don't drink enough of it to say...but I do like a good Pinot Noir.
Or a Sam Adams
I'm hungry now!
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PanthersIn2011
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CNT:
You wasted post #3000 talking about foo-foo steak and Pinot Noir? Better watch it or this dude is going to come pay you a visit
You wasted post #3000 talking about foo-foo steak and Pinot Noir? Better watch it or this dude is going to come pay you a visit
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Can't Never Tried
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Hey........ that's why I cook at home! I can have it my way for a fraction of the cost...just invite your friends over and your set.PanthersIn2011 wrote:CNT:
You wasted post #3000 talking about foo-foo steak and Pinot Noir? Better watch it or this dude is going to come pay you a visit
For the cost of Steak and Crab for a couple at a nice place, you can have a bunch of people together feed em all great food and drinks too!
As far as the post # they are probably all wasted
I'm sure I was at that # quite a while ago, but it seems some topics disappear and take the posts with em.......... especially the interesting ones 
At least you didn't throw away "P3K" on Brett Favre like me.Can't Never Tried wrote:Hey........ that's why I cook at home! I can have it my way for a fraction of the cost...just invite your friends over and your set.PanthersIn2011 wrote:CNT:
You wasted post #3000 talking about foo-foo steak and Pinot Noir? Better watch it or this dude is going to come pay you a visit
For the cost of Steak and Crab for a couple at a nice place, you can have a bunch of people together feed em all great food and drinks too!
As far as the post # they are probably all wasted
You wasted it on beef, I wasted it on cheese. Which is worse?
Cheese n rice Neut. Why didnt ya just call it a filet? I had to look that fancy French stuff up. 
Here's one I bet few even know about for filet mignon. Jakes Bar off 35W and Cty Rd D. (I know they have more around the city like Maplewood Mall and Eagan) Try it with the blue cheese crumbles and bacon wrap. Good quality beef (not aged) and relativly cheap price. Heck, I get it every Fri night
I still havent tried that brazillian place (City Center) that everyone raves about. I hear if you are into meat, it's an interesting place to go.
Here's one I bet few even know about for filet mignon. Jakes Bar off 35W and Cty Rd D. (I know they have more around the city like Maplewood Mall and Eagan) Try it with the blue cheese crumbles and bacon wrap. Good quality beef (not aged) and relativly cheap price. Heck, I get it every Fri night
I still havent tried that brazillian place (City Center) that everyone raves about. I hear if you are into meat, it's an interesting place to go.
NEW YORK STRIP or ANY GREAT STEAK
If you have not tried this simple recipe from the Michael Jordan's Steak house you have not had steak the way it was meant to be.
You will be enjoying the high life! - I have never had anyone disappointed when using this recipe.
Me I like mine black and blue! with an ice cold longneck
Serves four.
Ingredients
4 prime New York strip steaks (11/2 inches thick, about 14 to 16 ounces each; the thickness is more important than the weight)
2 sticks unsalted butter
1/2 cup corn oil
8 teaspoons kosher salt
8 teaspoons cracked black pepper
Cooking Instructions:
Melt the butter over medium-high heat and skim the milk solids from the surface. Set aside to cool.
Remove the steaks from the refrigerator about 30 to 40 minutes before cooking. Cover loosely with plastic wrap and allow the steaks to come to room temperature - key point! Before grilling, shape the steaks by gently pushing the sides into the center to create height.
Mix the oil and 1/2 cup of clarified butter on a large serving plate. Put the steaks into the oil-butter mix to coat each side, then lift the steaks to allow the excess oil to drip off. (Make sure that the steaks don't have too much oil-butter mix on them, as this will create flare-ups on the grill.) Coat each side of the steaks with 1 teaspoon of salt and 1 teaspoon of black pepper. You can't have too much salt on a steak; it makes a great crust. Or try substituting a chili rub or herb rub.
Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks across the grill; gently pick them up with tongs. The key is not to flip them around. Ultimately you want to turn a New York strip steak only three times, cooking each side twice for 3 minutes at a time (for a total cooking time of 12 minutes), to get a rare steak with adequate char.
You will be enjoying the high life! - I have never had anyone disappointed when using this recipe.
Me I like mine black and blue! with an ice cold longneck
Serves four.
Ingredients
4 prime New York strip steaks (11/2 inches thick, about 14 to 16 ounces each; the thickness is more important than the weight)
2 sticks unsalted butter
1/2 cup corn oil
8 teaspoons kosher salt
8 teaspoons cracked black pepper
Cooking Instructions:
Melt the butter over medium-high heat and skim the milk solids from the surface. Set aside to cool.
Remove the steaks from the refrigerator about 30 to 40 minutes before cooking. Cover loosely with plastic wrap and allow the steaks to come to room temperature - key point! Before grilling, shape the steaks by gently pushing the sides into the center to create height.
Mix the oil and 1/2 cup of clarified butter on a large serving plate. Put the steaks into the oil-butter mix to coat each side, then lift the steaks to allow the excess oil to drip off. (Make sure that the steaks don't have too much oil-butter mix on them, as this will create flare-ups on the grill.) Coat each side of the steaks with 1 teaspoon of salt and 1 teaspoon of black pepper. You can't have too much salt on a steak; it makes a great crust. Or try substituting a chili rub or herb rub.
Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks across the grill; gently pick them up with tongs. The key is not to flip them around. Ultimately you want to turn a New York strip steak only three times, cooking each side twice for 3 minutes at a time (for a total cooking time of 12 minutes), to get a rare steak with adequate char.
fighting all who rob or plunder
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Neutron 14
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Chateaubriand is cooked as a roast, usually about 3 lbs, and served with a sauce.who_b_dat wrote:Cheese n rice Neut. Why didnt ya just call it a filet? I had to look that fancy French stuff up.
I'm a bloody steak and beer guy too, but on occasion, will pretend. Its worth it.
And I love my Weber. With a cooler along side of course...
The only soft spot I see is the one between my legs
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PanthersIn2011
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The fact that a St. Paul boy can even spell (and presumably pronounce) "cul-de-sac" is proof positive that you've sold out. Not to mention actually living on oneGovs93 wrote:I'm the only one in my cul-de-sac without a walk-in humidor. I'm still an Eastsider at heart.
Now if you add refrigeration and convert it into a beer cooler, you've got something much more St-Paul-ish!!! Swisher Sweets aren't all that sensitive to ambient humidity change so the humidor is a total waste of real estate.
Good looking recipe, Tom ... I'm going to try it. I'm a strip/ribeye/T-bone fan and like things kept simple (bleu cheese crumbles are for salads!) Here's my brother-in-law's recipe for the perfect steak:
- a little salt & pepper
- preheat (gas) grill on highest setting for 20 minutes.
- place steak on the lid of the grill while the wive's steaks cook on the grates
- turn once and serve on a separate plate from the ladies'.
It's not bad but you feel more like you're dressing out a deer rather than dining.
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Can't Never Tried
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I'm throwing this question out in general, but based on the $$ I saw on the menu, I'm kind of looking in PB's direction for an answer ...
What the story with this r. Norman's place? Anybody been? I never even heard of the place until today.
Looks like it would stack up to something like a Capital Grille or Ruth's Chris, but based on the pictures they have posted, the building itself looks pretty cool, and the fact that they play Frank right on the website is definitely a good sign.
Just wondering if it's worth a trip for Mrs. Govs and myself... hate to be guessing when you're likely to rack up a $200 tab.
...What the story with this r. Norman's place? Anybody been? I never even heard of the place until today.
Looks like it would stack up to something like a Capital Grille or Ruth's Chris, but based on the pictures they have posted, the building itself looks pretty cool, and the fact that they play Frank right on the website is definitely a good sign.
Just wondering if it's worth a trip for Mrs. Govs and myself... hate to be guessing when you're likely to rack up a $200 tab.
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Neutron 14
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At $14 for a hamburger, they're going to lose their High Life...Govs93 wrote:I'm throwing this question out in general, but based on the $$ I saw on the menu, I'm kind of looking in PB's direction for an answer
What the story with this r. Norman's place? Anybody been? I never even heard of the place until today.
Looks like it would stack up to something like a Capital Grille or Ruth's Chris, but based on the pictures they have posted, the building itself looks pretty cool, and the fact that they play Frank right on the website is definitely a good sign.
Just wondering if it's worth a trip for Mrs. Govs and myself... hate to be guessing when you're likely to rack up a $200 tab.
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Can't Never Tried
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- Joined: Thu Sep 14, 2006 3:55 pm
Well I'll go with the $8 hash browns and $8 cream corn and call it good!Govs93 wrote:I'm throwing this question out in general, but based on the $$ I saw on the menu, I'm kind of looking in PB's direction for an answer
What the story with this r. Norman's place? Anybody been? I never even heard of the place until today.
Looks like it would stack up to something like a Capital Grille or Ruth's Chris, but based on the pictures they have posted, the building itself looks pretty cool, and the fact that they play Frank right on the website is definitely a good sign.
Just wondering if it's worth a trip for Mrs. Govs and myself... hate to be guessing when you're likely to rack up a $200 tab.
At least I could say "yeah I ate there"!
$96.00 for a 48oz porter house
(the chrisK cut or what?) Besides........
That kinda cuts into my beer and hockey money!