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  1. #31
    Enthusiast
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    Jan 2009
    Location
    Lower AL
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    323

    Re: Grilled steak and...

    Agreed! The grilled beef tenderloin was a big hit with the guests at my tasting on Friday night.

    Unfortunately, I got only a couple of bites in before we started on the bourbons. I spent all my time between work and the tasting preparing. Lesson learned for next time.

  2. #32
    Guru
    Join Date
    Nov 2006
    Location
    Northwest of Peoria
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    4,437

    Re: Grilled steak and...

    Quote Originally Posted by Luna56 View Post
    Well, I hauled out the grill tonight and did up a couple of nice, fat Delmonicos over some hickory. I usually add an ounce or so of good bourbon to the thick cut sauteed mushrooms that accompany nearly every steak I cook, so I kept some in reserve to taste with my "test piece" of steak. The verdict: Good bourbon and grilled steak are a truly stellar pairing. I normally like a slightly hoppy beer with a steak, as the subtle edge of the beer complements the richness of the meat and fat. The bourbon, however, brings a sense of depth and definition to the "char," which highlights all the other flavors in the steak.

    Wine accompaniments to steak are usually big and bold, with a tannic edge to cut through the fat. The tannins in bourbon perform the same function, but the corn adds much more to the textural experience, in my opinion. And, big surprise, the high proof enhances, rather than destroys or masks the flavor of the steak.

    I could go on and on, and probably will at some point, but let me again state unequivocally: Bourbon and grilled steak are a perfect marriage. If you've had trepidation or misgivings before, toss them aside this spring/summer and try it, just once. You'll thank me, as I now thank those here who emboldened me with their encouragement.

    Cheers!

    I'm glad you found it to be a wonderfully combination. "depth and definition to the "char," which highlights all the other flavors in the steak. Well put. And the "tannins in bourbon perform the same function", I couldn't agree more.

  3. #33
    Disciple
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    Aug 2004
    Location
    Arlington, VA
    Posts
    1,886

    Re: Grilled steak and...

    Quote Originally Posted by Luna56 View Post
    Well, I hauled out the grill tonight and did up a couple of nice, fat Delmonicos over some hickory.
    Which steak cut do you mean when you say "Delmonicos"? Depending on where you live, which butcher you use, etc. it could mean different things. To me, it means a ribeye. But I've seen it used to refer to a strip loin (NY strip).

    Wikipedia says it is also used to refer to a T-bone, and that there are 8 different cuts of meat that have been called a Delmonico at one time or another.
    -Dan

    Who stole the cork from my breakfast?

  4. #34
    Virtuoso
    Join Date
    Apr 2007
    Posts
    1,227

    Re: Grilled steak and...

    Definitely not a NY strip, more like (and may actually be) a ribeye. I'll ask the butcher next time I'm in there.

    Great to have an old school butcher shop nearby. We normally get our meat and poultry from a local farm, but the cutting is rather subpar. Excellent quality, though, almost as good as the meat one gets in Europe.

    I like supporting the old school butcher shop so I try to go in there at least a couple times a year and throw down large for something nice. They take real pride in their work there, and I appreciate it.

    Cheers!

  5. #35
    Guru
    Join Date
    May 2005
    Location
    Las Vegas NV
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    2,099

    Re: Grilled steak and...

    It's indeed a Ribeye, and they are far different from NY Strips.

    It is so very hard to find a butcher shop.
    Emancipate yourself from mental slavery. None but ourselves can free our minds.

    Bob Marley.

  6. #36
    Virtuoso
    Join Date
    Apr 2007
    Posts
    1,227

    Re: Grilled steak and...

    Tonight: big pork shoulder steaks over hickory, cooling as I type. My wife brought home a fresh bottle of ERSB, just excellent grilling company.

    Big grilling secret: soak a few handfulls of chips in bourbon and throw them on the coals just before you sear the meat. They will flame up like crazy, but if you shut the lid and don't kill the flame completely... blissful char.

    I've had too much bourbon already tonight and I know there's at least one more fat pour in store for me before the night is through. I feel gooooooood!!

    Fresh air, fresh smoke, grouse drumming in the woods, sweet breeze through the trees, life just can't get much better.

    Cheers!

  7. #37
    Virtuoso
    Join Date
    Apr 2007
    Posts
    1,227

    Re: Grilled steak and...

    Too rainy to grill outdoors tonight, so I did up a small but thick London Broil inside. I'll spare you the preparation details, but I tried it with a nice pour of ERSB. It was fantastic, but without the hickory smoke and char, the bourbon came close to overpowering the steak. The combination is still wonderful, but wood fire plus bourbon is the undisputed king around here.

    The big star of the evening was the thick cut mushrooms, suitably spiced and sauteed in a whole lot of butter and about three ounces of ERSB. This time I added the bourbon while the mushrooms were still a little white and it made a big difference. The shrooms absorbed the butter and bourbon in a big way. Along with a little bit of sea salt, fresh pepper and a few other things, they were just unreal.

    Steak, mushrooms and bourbon together; I guess there's something in that combo that makes me rave a little Hope you guys will try it and tell me what you think.

    Cheers!

  8. #38
    Guru
    Join Date
    Dec 2004
    Location
    Northern Kentucky
    Posts
    3,428

    Re: Grilled steak and...

    Quote Originally Posted by Luna56 View Post
    Definitely not a NY strip, more like (and may actually be) a ribeye. I'll ask the butcher next time I'm in there.

    Great to have an old school butcher shop nearby. We normally get our meat and poultry from a local farm, but the cutting is rather subpar. Excellent quality, though, almost as good as the meat one gets in Europe.

    I like supporting the old school butcher shop so I try to go in there at least a couple times a year and throw down large for something nice. They take real pride in their work there, and I appreciate it.

    Cheers!
    I agree... get out and (regularly) support your local butcher! If all you've been exposed to is plastic-trayed-and-wrapped grocery store meat, you'll be amazed.
    John B

    "Drinking when we are not thirsty and making love at all seasons… that is all there is to distinguish us from other animals."

  9. #39
    Guru
    Join Date
    Mar 2005
    Location
    Livonia, MI
    Posts
    2,086

    Re: Grilled steak and...

    I'm fortunate, I drive right by a quality butcher shop on my way home from work. They all know me by my name there.

    What really surprises my though, is how many people that shop there don't know the first thing about selecting a good steak.

    All the long term counter help know what I like and will frequently go down in the tray to get a steak that I will really like.

    Will

  10. #40
    Connoisseur
    Join Date
    Jan 2004
    Location
    Saline, MI
    Posts
    755

    Re: Grilled steak and...

    Looks like a good weekend for grillin' in Michigan - it's about time. I'm fortunate - I buy most of my beef from my cousin in Indiana. Small herd, mostly pasture fed. I believe the one in the freezer now was named Leo...
    Craig

 

 

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