New York! New York!

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26 Responses to New York! New York!

  1. Pat Lang says:

    High heat, 2 minutes on a side.

  2. Mark Gaughan says:

    Yum. Any seasoning?

  3. Mark Gaughan says:

    Do you make that yourself?

  4. The Twisted Genius says:

    McCormick Montreal Steak seasoning is available in any supermarket spice section. There are several variations available in the McCormick spice line including Montreal Chicken, which I find great on chicken and pork. I just saw a Schwartz’s Deli steak and beef spice on Amazon if you want to try something more original. It has less salt, I guess. The McCormick is fine for my admittedly unsophisticated taste If you want to blend it and crush it yourself, there’s plenty of recipes out there. For example:
    2 tablespoons peppercorns
    1 tablespoon paprika
    1 tablespoon coarse salt
    1 tablespoon dried garlic or granulated garlic
    1 tablespoon dill seed
    1 tablespoon red pepper flakes
    1 tablespoon onion powder
    2 teaspoons coriander seeds
    2 teaspoons mustard seeds

  5. Leith says:

    My SWMBO prefers the Montreal marinade also made by McCormick.

    It does taste a bit better, but I generally use the seasoning when grilling as I’m too lazy to do all the prep work with marinade.

  6. jld says:

    I have a dissenting opinion, really good meat need no seasoning beside salt.

  7. Alex says:

    Why do I always regret reading Quillette?

  8. Ed says:

    A question for the crowd: Ever tried bison steaks?

    • Pat Lang says:

      Bison burgers. Too gamy for me if I have anything else to eat.

    • Leith says:

      There is a burger place that I’ve been going to for years that also has bison Burgers on their menu. But the owner tells me they are really Beefalo, the crossbreed hybrid. Not a bad taste. Not gamey and has more protein and less cholesterol than a regular burger.

    • Mark Gaughan says:

      Not steaks, but Bison makes great burgers.

  9. Mark Logan says:

    Does anyone still sauté mushrooms for steak? I mean, besides me? I suppose that’s dismissed passé and too easy these days, but damn it’s good.

    • Leith says:

      I’m with you on mushrooms. sauteed in butter and wine.

    • The Twisted Genius says:

      Sautéd mushrooms are a wonderful companion for steak. The first hunting I learned was mushroom hunting. My father would take us all out in the woods after a night rain early in order to beat the neighbors. We’d clean and cook them with a little sour cream as a side dish or often as a meal in itself.

      • Leith says:

        What kind of shrooms did you get in New England?

        Out here in the NW we have chanterelles and morels. And best of all we have the king bolete, some people here eat it like a steak if they get a good-sized one.

        • The Twisted Genius says:

          We also had chanterelles and king bolete along with giant puffballs and several other types of bolete. Our favorite and most plentiful was what I believe was the butter bolete, a large brown topped shroom with a yellow underside. My father called them kalmutis.

    • Mark Gaughan says:

      Yes, my wife and I enjoy them.

  10. j.+casey says:

    Having given up vegetarianism, thanks, in part, to Mr. Gates’ insistence that I eat insects, I found myself in Asheville last weekend. Hit a place that served up a medium rare burger of grass-fed beef from a local farm, with bacon and cheese on top, and salad on the side. Praise be to God, was all I could say. Glory be. Trying to learn to grill wild caught salmon and not really succeeding.

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