Yep Palmas for sure. A little dark and dreary in there but it was really good.
We only **** on Wednesday, in the missionary position.
I've only had Steak Deburgo once, but it was absolutely delicious. Had it an office Christmas party at the Brown Bottle in Ames on west Lincoln Way back when I was in college early 90's.
I know it's on the menu at Latin King in Des Moines also.
I know it's on the menu at Latin King in Des Moines also.
Concerning that people don’t grasp the concept of enhancing flavor rather than covering it up.
Especially since a lot of them love things like ranch dressing that completely drown the flavor of whatever you’re using it on.
Especially since a lot of them love things like ranch dressing that completely drown the flavor of whatever you’re using it on.
Yeah I usually keep it to whatever seasonings I use on the grill, but last time I had a NY strip in a restaurant they served it with garlic butter on the side. Delicious add on.
I was really looking for a good way to put this, but this covers it for me. A good cut of steak that is cooked properly shouldn't need more than salt, pepper, and perhaps either some olive oil or butter (especially if cooking in a pan) to bring out its natural flavor. That doesn't mean using a sauce for a signature dish "ruins the meat" - that's just a sign of uncultured elitism (I'm better than you because I choose to eat my food plain).
I'll sometimes make compound butter if I'm feeling motivated enough, mix in some sage or thyme, whichever's on hand.
Same for me. It was very good. I wouldn't order it now because I've learned to appreciate a lightly seasoned steak. But I'd be happy to see it on my plate if I wasn't allowed to place my own order.
I haven't lived in Iowa for almost 25 years. And when I did, we were poor and rarely ate out especially at a nice steak place. I may vaguely recall the term Steak de Burgo in the back of my memories. That said, a filet basted in butter and garlic does not seem to be that out there.
Such a classic dish in DSM/Central Iowa for sure! I remember having it for the first time at Christopher’s in the late 80’s. Genos’s sauce has been a staple in our fridge since moving back to DSM 15 years ago. I haven’t made/ordered it in a while and certainly will be soon!
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A truly good steak doesn't need salt or pepper, or need to be cooked at all, you swine must be eating the tail or something.
I also like the added flavor of grilled onions and mushrooms with my steak once in awhile.
I will take your à la King if you take my omelette. I forgot what goes with those that made them somewhat trade worthy.
I think the filet can use some juicing up sometimes. It doesn’t have a lot of beefy flavor. I have deglazed the pan and made the cream sauce while the filet is resting. It doesn’t take much sauce. I think I threw the rest with the mashed potatoes.
I butter baste and then deglaze with some red wine while the steak is resting. Pour that over the steak after it has reduced.
It's no different than a compound butter. You add a bit of red wine to the butter you used to baste the steak. After the wine reduces you have a red wine flavored butter with the added benefit of the fond that came off the pan.
