July 20, 201610 yr I'm with Jim on this one. I don't think I could eat ribs every day but steak is another story. I'm leaning towards Steak and Bake.
July 20, 201610 yr Has to be made in an iron skillet. Not necessarily. A good-flavored mix of cornbread poured onto a flat-top grill like a pancake can do you right.
July 20, 201610 yr :lol2: No. A good steak stands on it's own and needs nothing but it's own flavors to be enjoyed. Mixing it with another food absolutely ruins the steak's flavor IMO. Don't think of it as mixing the steak with the potato. Rather, it's more like using the steak's juices to make the potato taste better. ...I'd argue a steak is made wrong the same percentage of the time. Indeed. That's why I don't eat steak at restaurants. Granted, I don't go to high-end restaurants very often, but I don't see the need to pay $50 for a good steak when I can do the same for $20. Random thoughts: The absolute best steak I've ever had, bar none, was at Crazy Horse Ranch just outside of Paoli, IN. Cornbread can be so bad, or heaven. It must NOT be sweet. It must be piping hot. Slathering with real butter is a must. I like ribs, but I've never had any that knock my socks off. Like baked potatoes, but really prefer skillet fried potatoes. The cast iron method for steaks works, and the cornbread has to be made in cast iron also. When most cornbreads get ruined by dryness, why not have some sweet in there to help it out? Really good non-sweet cornbread is hard to come by. But really good sweet cornbread is heaven.
July 20, 201610 yr Steak and Baked Potato(loaded) with A1 sauce for the Potato. This was also my dinner tonight at Texas Roadhouse.
July 20, 201610 yr Steak and Baked Potato(loaded) with A1 sauce for the Potato. This was also my dinner tonight at Texas Roadhouse. As long as you don't put the A1 sauce on the steak you are good. It is a pet peeve of mine when I see people put A1 on a steak.
July 20, 201610 yr Steak and Baked Potato(loaded) with A1 sauce for the Potato. This was also my dinner tonight at Texas Roadhouse. A1 on a baked potato (with butter) is the only way I will eat said spud.
July 20, 201610 yr Steak and taters. I'm not a huge baked potato fan, I prefer mashed. But I can turn a baked potato into mashed potatoes easily enough. Edited July 20, 201610 yr by coldweatherfan
July 20, 201610 yr As long as you don't put the A1 sauce on the steak you are good. It is a pet peeve of mine when I see people put A1 on a steak. Amen! I could grill a Kobe steak to perfection & my wife will go for the A-1. Sometimes the tongue biting you have to do to stay married 27 yrs.
July 20, 201610 yr Don't think of it as mixing the steak with the potato. Rather, it's more like using the steak's juices to make the potato taste better. Indeed. That's why I don't eat steak at restaurants. Granted, I don't go to high-end restaurants very often, but I don't see the need to pay $50 for a good steak when I can do the same for $20. When most cornbreads get ruined by dryness, why not have some sweet in there to help it out? Really good non-sweet cornbread is hard to come by. But really good sweet cornbread is heaven. No way. Sweet cornbread is like sweet tea...disgusting!
July 21, 201610 yr No way. Sweet cornbread is like sweet tea...disgusting! I think tea is nasty whether sweet or unsweet. So I got no frame for comparison.
July 21, 201610 yr Actually I love cornbread, my favorite type of bread, can eat it with anything. I make a killer pone. I could eat that with either the steak and/or the ribs, if it wasn't for the carbs. Ya'll can have the tater.
July 25, 201610 yr Get a cast iron skillet. It's insanely easy to make an awesome steak at home using this method. How to Cook the Perfect Steak in a Cast-Iron Skillet | The Rising Spoon: How to Cook the Perfect Steak in a Cast-Iron Skillet We've had some NY Strips in the freezer for months. Thawed them out, used a combination of Himalayan salt, corn starch, pepper and Longhorn seasoning. Made sure I pulled out the fan, aimed it at the fire alarm and went to town. Best steaks I've ever made, the crust was a tad too salty but they were still restaurant quality.
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