http://wrtv.cityvoter.com/contests/best-of-theindychannel-c.../great-meals/steakhouse

Vote for your favorite place. For me it is hands down, Peterson's.

But I'm biased, one of my good friends in the pastry chef there.

We've been too:
Broad Ripple Steakhouse
Eddie Merlot's
Peterson's
St Elmos Steak House

While all were good, we've been happiest with a couple of ribeyes or a tri-tip off the backyard grill.

Ruth's Chris downtown. St Elmos service was lacking my last visit. But I go with Mark, the grill on my deck for quality and price, my last rip to Ruth's a month or so ago was $400 for 4 people, no alcohol, with the tip.

I like Sullivans myself but fo best steak, I have a farmer friend who hand picks the cow he wants to butcher and about 6 weeks prior to butchering, puts them on a strict diet of grain and no excersise. MMMMM

!!!!!$400!!!!!!

thatll feed me for 3 months EASY!!

SOB!! ur nuts!!

wait, we all know that



the best steak I ever had btw was at RJs house
nom nom nom
and it was free....aside from the cuddling and bear/cub action.....
lol

It wasnt free.... someone paid for it, just not you And fat guys like to eat... I know how to cook!!

I'm getting there

note to self...no more cooking steak for Dan...

BTW...if you remember the flank steak I cooked at your house, we did that one again last night.

you just summed up how Obama got elected


and it was delisious nom nom nom

Whats your marinade for flank steak?

I have two that I like:

A) Soy, ginger, orange juice and zest, honey.

B) Lime juice and zest, chipotle peppers and adobo sauce, garlic. This one I serve with fresh pico and gauc and lots of cilantro

I enjoy grilling as much as the next guy, but when did we get hijacked by the Food Network.

oh, and Sullivan's, Peterson's, Elmo's in that order.

In exchaange for the recipe we like, we want yours with measurements! Both sound seriously yummy. Here you go:

Grilled Marinated Flank Steak

• One 2-pound flank steak
• 1 cup dry sherry or dry red wine [I use a dry red wine, usually a syrah or zinfandel]
• 1/2 cup soy sauce
• 1/4 cup packed brown sugar
• 2 tablespoons Creole Seasoning
• 2 tablespoons minced garlic
• 2 tablespoons tomato paste
• 1 teaspoon freshly ground black pepper

1. Put the flank steak in a large self-sealing plastic bag. Whisk the sherry [wine], soy sauce, brown sugar, Creole Seasoning, garlic, tomato paste, and pepper in a medium bowl. Pour into the bag and seal. Refrigerate for at least 4 hours, and up to 24 hours. [the longer you can marinade, the better]

2. Preheat a gas or charcoal grill. [medium-high heat]

3. Remove the steak from the marinade and pat it dry. [I do not pat dry, and put it straight on an oiled grate dripping in marinade to give a quick flame-up to get the fire to kiss the steak.] Grill the steak for about 6 minutes on each side for rare. [For a 1.5 pound flank steak, I find 7 minutes each side yields an internal temperature of 144 degrees.] While it cooks, pour the marinade into a small heavy saucepan and bring to a boil over high heat. Lower the heat to medium-low and simmer until reduced and thickened, about 10 minutes.

4. Transfer the steak to a cutting board and let stand for 5 minutes before slicing. [I tent it and let stand for 10 minutes, 5 is too short and you will lose too much juice.]

5. Cut the steak across the grain into thin diagonal slices, and serve with the sauce on the side.

I added my notes in brackets above. This is great to do ahead, cool and make sandwiches with a horseradish/mayo blend, havarti and fresh tomato on a nice bread or biscuit. Travels well for picnics, outdoor concerts, etc.

Recipe Source: Emril Lagasse from September 2001

Sounds great...

I'll do my best with measurements.... who needs em?
After taking the meat out, I always bring the marinades to a boil for a few minutes, tasty, tasty sauce.

• 2 cups dark soy
  
• 2 TBSP fresh ginger, grated
  
• 1 TBSP honey
  
• Juice of one orange, zest of orange as well
  
• 2 cloves garlic, minced.
  
• Black or white pepper to taste
  [/list]
  You can substitute fresh mint, chiffonade for ginger and it makes a great lamb marinade.
  
  
  
  
  • 2 limes, juiced, zests.
    
  • 1 can of 'chipotle peppers' in adobo sauce. Dice the peppers, add the liquid too. I see no reason to make this at home, buy it, its delicious.
    
  • Few cloves garlic, minced. To taste, I love garlic though.
    
  • S&P to taste, the adobo sauce does have a good amount of salt already, though.
    [/list]
    This also goes AWESOME with pork shoulder, slow cooked or with pork tenderloin.
    
    For the second one, I just serve like a taco truck, fresh corn tortillas heated on the grill, queso fresco or your favorite Mexican cheese, pico de gallo and gaucamole, fresh lime, cilantro and red onions.

Both look really good. Have to put them on the To Try List.

Garlic is a major food group for us.

Since this thread seems to have been majorly hijacked, If you're looking for a good place to buy meet, try Martin Jay's at the intersection of Hazel Dell Pkwy. and St. Rd. 32. He's in the building with the gas station. Tell him Larry sent you.

Well, this is the Off-Topic forum

...and we're still talking steaks...

I vote for bone-in ribeyes as my fav.

Tonight will be a NY since it was on sale for about $4.50/lb.

You need to go in with us next time we buy a side of angus from our rural locker. Prime cuts as you mention for $1.50 or so... Larry knows how to buy meat too.

Mmmmm. Steak tonight.

I still am in love with Fogo de Chao.


If you haven't been...go!

I've not eaten at Sullivan's or Peterson's...

But, i'll put Ruth's Chris down for every reason!
Service A+
STEAK A+ --- Best steak i've ever eaten...
Sides A+
Deserts A+
Price A+

I love Fogo too! Been to the one in Atlanta and Chicago, but not the one in Indy though.

Carnivore's paradise. Went to a brazilian steakhouse in North Carolina; haven't been to Fogo here though. Sounds like a gathering may be in order.......maybe downtown or Peterson's....