Steak....and what else?

That's a kid with a roadfood future.

carl reitz

I prefer to grill my steaks on the Weber charcoal grill along with veggies. I like eggplant, onions, asparagus, broccoli, carrots, mushrooms, in the vegetable grill basket, paint on a little olive oil and pepper and they are awesome.

carl reitz

I like my baked potatoes with sour cream, butter and chives. I like the ones that are baked without foil. Most of the time, I order those. If a sweet potato is offered, I sometimes choose those with brown sugar and butter. I also like to get a side of sauted peppers and onions or mushrooms. Hot rolls and a good cold crisp salad !!!

Ribeye or Porterhouse on the rare side of medium-rare. At home, my own home fried potatoes. In a restaurant, hash browns or a "real" baked potato with real butter. Some nice crusty rolls and a relish tray with green olives and celery to start.

Wally
Cornell '67

quote:

Originally posted by carlton pierre

That's a kid with a roadfood future.

carl reitz

Well, he's only 16. He thinks you're supposed to keep eating till there's no food left -- on the planet.

Ribeye, medium, served on a thick slice of toasted buttered french bread, and covered in sauted onions that were seasoned with salt,pepper and a dash of worstershire.That's enough food for me for one sittin! As much as I love a good baked potato, there's just no room.

Medium porterhouse, thinly sliced, crispy fried onions, a nice salad, and potato rolls.

I love broiled tomatoes with steak. And I love has browns with them!
And...a big salad with Bleu Cheese dressing...
Strawberry shortcake for dessert.
To drink? Coca-Cola.
I'm not much of a drinker.

Hey Jeepguy,

Where in Corning did you go? I get up there on a fairly regular basis and don't see a great choice of restaurants.

That said, our FAVORITE restaurant in Corning, NY is SORGES. We have dined there 3 consecutive years for our anniversary. It's a great family run Italian place. Here is the link if you are interested. www.sorges.com

Spaghetti is my choice for the side there. Sadly, very few places locally offer that as an option.

Dan

quote:

Originally posted by jeepguy

While visiting the Corning facility in Corning NY we all went out for steaks. Everyone "including me" had spaghetti as a side. I guess that's the norm there. Our client insisted on it.

It really depends on my mood and what
the restaurant seems to do best.
The last rib eye I had was accompanied by
fries since they were fresh and double cooked.
Usually it's a baked potato with sour cream, chives
and butter. And the potato skin lathered in butter
is like dessert for me.
Last weekend one of our eating companions ordered
a T-bone which came with shrimp scampi swimming in
butter and garlic on top of the steak. Certainly
not the dish for a purist but I had a few tastes and
it was damn good.

Since I no longer have the kind of appetite like Mr Hoffman's Grandson, I have switched from huge Porterhouse slabs to NY Strips.
To accompany that I prefer Stouffer's Noodles Romanoff, my garlic toast, and asparagus tips. Iced tea, Coke or rootbeer also.

quote:

Originally posted by enginecapt

Since I no longer have the kind of appetite like Mr Hoffman's Grandson, I have switched from huge Porterhouse slabs to NY Strips.
To accompany that I prefer Stouffer's Noodles Romanoff, my garlic toast, and asparagus tips. Iced tea, Coke or rootbeer also.

It's been a very long time since I had an appetite like my grandson's, so I'm a strip steak guy, too. But, I have to tell you this is the first time I've heard of Stouffer's Noddles Romanoff. I used to love the Betty Crocker version, but that hasn't been available since the 1970s -- at least here in my area of Ohio.

I just checked out the Stouffer's website and they do not list Noodles Romanoff among their products.

Fresh garden salad with bleu cheese dressing
Steak, charred rare, please
Baked potato, butter & sour cream on the side
Asparagus, lightly steamed
Austrailian Shiraz

quote:

Originally posted by Michael Hoffman

I just checked out the Stouffer's website and they do not list Noodles Romanoff among their products.

Notice I wrote "prefer". I neglected to add that I haven't had that product in awhile, say 4 years. Does anyone know of a noodles romanoff product available for purchase?

No baked potato for me. A good portion of cowboy beans is a must have with any steak, plus some onion rings and fresh salsa.

my favorite is marinated flank steak done on the grill, a tomato and cucumber salad made with veggies fresh from the gardern and still a little warm, and delicious white corn bought on the street from a local farm. to drink: lemonade or limade. eaten on my parents screened in porch on a summer night.

quote:

Originally posted by carlton pierre

That's a kid with a roadfood future.

carl reitz

Or a Michael DeBakey future!

Creamed spinach with augratin potatoes with my ribeye.

Ditto on the fresh tomatoes! Preferably cut 1/2" thick...a "steak" tomato!
Also garlic and pine nut couscous on the side.

quote:

Originally posted by pacman

Hey Jeepguy,

Where in Corning did you go? I get up there on a fairly regular basis and don't see a great choice of restaurants.

That said, our FAVORITE restaurant in Corning, NY is SORGES. We have dined there 3 consecutive years for our anniversary. It's a great family run Italian place. Here is the link if you are interested. www.sorges.com

Spaghetti is my choice for the side there. Sadly, very few places locally offer that as an option.

Dan

quote:

Originally posted by jeepguy

While visiting the Corning facility in Corning NY we all went out for steaks. Everyone "including me" had spaghetti as a side. I guess that's the norm there. Our client insisted on it.

pacman, just read your post. It was Moretti's in Elmira. Huge filet, ancient building, a favorite of drivers from Watkins Glen, and they serve spaghetti on the side. Cool place! Good food, very Roadfoodish.It is on Hatch St from what i remember.

Peel a medium white onion(vidallia if available)wrap in foil with a pat of butter,dash of hot sauce,and a sprinkle of brown sugar. place on a medium hot grill 15-20 minute head start,then cook the steak as you like.Add a salad or some grilled veges to complete this feast.

I like a ribeye on the grill with lots of A1 (on the side)
and sauteed onions. Also, fresh sliced Beefsteak tomatoes on the side and a nice ear of sweet corn. Alternately, to replace the Beefsteak tomatoes, a chilled German Cucumber salad with tomatoes, onion, oil, and dill.

Andrea

Depending if it's a normal hour dinner.. I'll take cream of spinach and a fried potato (hash, etc). If fried potato is not available.. An au gratin.

If it's a late dinner, then just the steak (porterhouse, strip or ribeye) and the spinach.

Filet, wounded...good vet could bring it back.
spinach or salad
Plain baked potato

What's your recipe for dipping sauce, Parses

Baked potato & grilled portobello mushroom caps.

quote:

Originally posted by Parses6

quote:

Originally posted by Pwingsx

What's your recipe for dipping sauce, Parses

Becuse of many requests, I am reposting this recipe even though it can be found on another forum:

Special Dipping Sauce
1/3 cup Heinz Ketchup
1/3 cup Del Monte Ketchup
1/3 cup Steak Sauce (any brand except A-1)
Few dashes Lea & Perrins Worcstershire Sauce
pan drippings from steak

Mix well and serve at room temperature. DO NOT pour on cooked steak, but rather put into a bowl and dip cut steak according to personal taste.

OH my Gawd!!!

quote:

Originally posted by Michael HoffmanWell, he's only 16. He thinks you're supposed to keep eating till there's no food left -- on the planet.

Michael,
As the menu of a former favorite eatery/drinkery of mine said: "Kids -- they'll eat every day if ya let 'em."
Still A Bottomless Pit At Times, Ort. Carlton, A/K/A "The Travelling Trencherman Of Athens, Georgia."

Dearfolk,
My favorite steak accompaniment of all time (although I had mine with chicken livers, if I recollect) was Rip's Rings at the late, lamented Pilgreen's Steak House on Lee Street in S/W Atlanta.
As soon as I hit the road again, I'm going back to Jim Stalvey's in Covington, Georgia to try their onion rings and to see what else they offer as options to go with their very fine steaks (even though I may well opt for something other than steak).
Ringing My Hands Rip Roaring And Ready To Go, Ort. Carlton, Still Barnacled in Athens, Georgia.