Comments on: The Ultimate Steak

By: Tricia Gillespie

Tricia Gillespie — Mon, 30 Jun 2008 18:48:33 +0000

If you want some great steaks, check out Gallagher’s Steak House. They are offering Prime Beef online for mail order all summer long. Check it out…www.gallaghersnysteakhouse.com

By: John

John — Fri, 04 Apr 2008 03:11:06 +0000

I think cast iron is the key here. I have a great grill, but I don’t think you can beat that dry brown crust you get from hot iron.

That rub sounds great – can’t wait to try it!

By: Dave S

Dave S — Wed, 29 Aug 2007 18:23:48 +0000

Looks Great. I may get in touch with you to feature this recipe on our site!

By: Ruth

Ruth — Wed, 31 May 2006 02:30:50 +0000

Wow – I’m drooling – all those tasty ingredients added to my favorite steak – the rib – nothing beats it.

Thanks for sharing

By: MattUK

MattUK — Sun, 26 Mar 2006 20:10:43 +0000

Yeah i’m feelin that!! I want steak now!! I’m off to the butchers 2moro

By: cdy1776

cdy1776 — Mon, 20 Mar 2006 11:46:50 +0000

I think i’ll try that. Looks good.

By: EGO

EGO — Fri, 08 Jul 2005 16:30:17 +0000

CARNIVAL OF THE RECIPES AT BLOG O’ RAM

This week’s edition of the Carnival of the Recipes is hosted by Blog o’RAM. Talking about food, don’t miss Nick Lindauer’s (Hot Sauce Blog) version of the “ultimate steak” recipe featured in Bon App?tit. I have to start cleaning our Japanese cast…

By: Dr. Biggles

Dr. Biggles — Wed, 06 Jul 2005 19:58:24 +0000

Hey, you could try adding some smoked sweet paprika, I have some Spanish version that is amazing. It’d lend you some smoky love without the smoke.

Biggles

By: Martin Lindeskog

Martin Lindeskog — Wed, 06 Jul 2005 14:24:11 +0000

Nick, I have to test this recipe. Do you think I could use Chef Paul Prudhomme's Ground Dried Magic Chile Chipotle? I have several bags of paprika from my trip to Hungary.

By: Martin Lindeskog

Martin Lindeskog — Wed, 06 Jul 2005 14:15:12 +0000

Nick, I have to test this recipe. Do you think I could use Chef Paul Prudhomme's Ground Dried Magic Chile Chipotle? I brought several bags of from my trip to Hungary. I used the dried Chiptole from Dave's Gourmet 6 Pepper Chile Shaker. I had to puncture the dispenser to get more out, but it worked well. I would think that the Prudhommes would work just as well.