topping for steaks

In article <[email hidden]>,

Default User said:

Omelet said:

In article <[email hidden]>,

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can
make a nice topping by crumbling the stilton and chopping the whole
lemon very fine. Then sprinkle a teaspoon of each over your steak
after it has grilled.

Harrumph!

Nah.

Saute' onions and mushrooms in butter with some pepper.

I watched "Lidia's Italy" today, and they did a thich steak with a
rosemary/anchovy/olive oil topping.

<http://recipes.lidiasitaly.com/ProductDetails.aspx?productID=503>

Brian

Sounds good.

I honestly just cannot see melting cheese over a really good steak.
Maybe a crappy cut, or ground meat, but that's about it.
--
Peace, Om

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"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article <[email hidden]>,

kilikini said:

Sqwertz said:

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

The only topping a steak should have is salt, garlic, pepper and
onion powder. And a pat of butter is certainly acceptable. Ripe
cheese has no place on any kind of beef.

IHS.

-sw

I agree with you, Steve. AND cook it as rare as rare can be.

kili

Yeah! ;-d
--
Peace, Om

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"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article <[email hidden]>,

Sqwertz said:

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

The only topping a steak should have is salt, garlic, pepper and
onion powder. And a pat of butter is certainly acceptable. Ripe
cheese has no place on any kind of beef.

A bit of Heinz ketchup on the side works great for me too. I leave off
the salt though. I have seen a few upscale restaurants offer a steak
prepared the way the OP suggested and I have tried it. For me, the
cheese didn't add enough to the flavor to justify the extra fat and
calories.

Omelet said:

In article <[email hidden]>,

jmcquown said:

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can
make a nice topping by crumbling the stilton and chopping the whole
lemon very fine. Then sprinkle a teaspoon of each over your steak
after it has grilled.

Harrumph!

This is assuming you like blue cheese. Stilton doesn't appeal to
me. You can, however, drizzle a little melted herb butter over a
nice rare steak and turn it into something even more spectacular
than it already is!

Jill

Now _that_ I can go along with! :-)

I've served butter over steaks but never thought of herbing it.

What herbs do you use? Basil comes to mind for a start?

I'd prefer oregano, but....what about doing an Italian seasoning?

kili

"Omelet" <[email hidden]> wrote

Quoted message said:

I honestly just cannot see melting cheese over a really good steak.
Maybe a crappy cut, or ground meat, but that's about it.

It's not something I would think to do. However, last week
I wound up eating at the same place twice and the only thing
that appealed was a flatiron steak with gorgonzola. I had my
doubts but why not.

The steak was done to perfection and the fine layer of cheese
just ... well, can't really come up with an appealing description,
but it became a melting presence in my mouth without overpowering
the steak. I was quite pleasantly surprised. Normally it's the bane
of my food-ordering existance, good sounding dishes that are
covered with melted cheese.

nancy

In article <[email hidden]>,

kilikini said:

Omelet said:

In article <[email hidden]>,

jmcquown said:

Colonel Harrumph wrote:
> If you have a whole juicy lemon and some Stilton cheese, you can
> make a nice topping by crumbling the stilton and chopping the whole
> lemon very fine. Then sprinkle a teaspoon of each over your steak
> after it has grilled.
>
> Harrumph!

This is assuming you like blue cheese. Stilton doesn't appeal to
me. You can, however, drizzle a little melted herb butter over a
nice rare steak and turn it into something even more spectacular
than it already is!

Jill

Now _that_ I can go along with! :-)

I've served butter over steaks but never thought of herbing it.

What herbs do you use? Basil comes to mind for a start?

I'd prefer oregano, but....what about doing an Italian seasoning?

kili

Well, McCormick makes a fantastic Italian Herb mix. I discovered it when
I was making that Italian Stuffed Sausage last winter. Now it's a staple
in my spice cabinet. I use it a lot now, almost as often as I use Salt
free lemon pepper. <g>

I use that on steaks all the time.
--
Peace, Om

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"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article <[email hidden]>,

Nancy Young said:

"Omelet" <[email hidden]> wrote

Quoted message said:

I honestly just cannot see melting cheese over a really good steak.
Maybe a crappy cut, or ground meat, but that's about it.

It's not something I would think to do. However, last week
I wound up eating at the same place twice and the only thing
that appealed was a flatiron steak with gorgonzola. I had my
doubts but why not.

The steak was done to perfection and the fine layer of cheese
just ... well, can't really come up with an appealing description,
but it became a melting presence in my mouth without overpowering
the steak. I was quite pleasantly surprised. Normally it's the bane
of my food-ordering existance, good sounding dishes that are
covered with melted cheese.

nancy

Thanks.

I'm always open minded to new recipe ideas. ;-)

Guess it's not just cheese, but they type and amount?
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"Omelet" <omp_omelet@g_mail.com> wrote

Quoted message said:

Nancy Young said:

"Omelet" <[email hidden]> wrote

Quoted message said:

I honestly just cannot see melting cheese over a really good steak.
Maybe a crappy cut, or ground meat, but that's about it.

It's not something I would think to do. However, last week
I wound up eating at the same place twice and the only thing
that appealed was a flatiron steak with gorgonzola. I had my
doubts but why not.

The steak was done to perfection and the fine layer of cheese
just ... well, can't really come up with an appealing description,
but it became a melting presence in my mouth without overpowering
the steak. I was quite pleasantly surprised. Normally it's the bane
of my food-ordering existance, good sounding dishes that are
covered with melted cheese.

Quoted message said:

I'm always open minded to new recipe ideas. ;-)

Guess it's not just cheese, but they type and amount?

I guess you're right. Normally it's some not-especially-tasty
glop that I don't think does anything for the food. Cheese
melted on a steak ... works with a cheesesteak (harr), but
normally I wouldn't want that. This steak I mentioned, the
cheese was flavorful and there was the right amount.

nancy

Omelet said:

In article <[email hidden]>,

jmcquown said:

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can
make a nice topping by crumbling the stilton and chopping the whole
lemon very fine. Then sprinkle a teaspoon of each over your steak
after it has grilled.

Harrumph!

This is assuming you like blue cheese. Stilton doesn't appeal to
me. You can, however, drizzle a little melted herb butter over a
nice rare steak and turn it into something even more spectacular
than it already is!

Jill

Now _that_ I can go along with! :-)

I've served butter over steaks but never thought of herbing it.

What herbs do you use? Basil comes to mind for a start?

Basil, dill, thyme, marjoram. 🙂

"jmcquown" <[email hidden]> wrote in news:5ms842Ff589lU1
@mid.individual.net:

Quoted message said:

Omelet said:

In article <[email hidden]>,

jmcquown said:

Colonel Harrumph wrote:
> If you have a whole juicy lemon and some Stilton cheese, you can
> make a nice topping by crumbling the stilton and chopping the whole
> lemon very fine. Then sprinkle a teaspoon of each over your steak
> after it has grilled.
>
> Harrumph!

This is assuming you like blue cheese. Stilton doesn't appeal to
me. You can, however, drizzle a little melted herb butter over a
nice rare steak and turn it into something even more spectacular
than it already is!

Jill

Now _that_ I can go along with! :-)

I've served butter over steaks but never thought of herbing it.

What herbs do you use? Basil comes to mind for a start?

Basil, dill, thyme, marjoram. 🙂

We are talking steak here...ever heard of garlic?

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Colonel rump said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

What cut of meat is a "your" steak?

Yet another TIRDer... doesn't have the cojones to say fast food booger
patty steak (Taste In har"Rump"h Disease).

Sqwertz said:

Colonel rump said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

The only topping a steak should have is salt, garlic, pepper and
onion powder. And a pat of butter is certainly acceptable.

Perhaps garlic and onion powder on a chuck steak, flank steak, or
london broil but not on any steak from the rib/loin sections...
there's no point in paying the price of mild flavored rib,
porterhouse, strip, and t-bone and making it taste like meat loaf...
unless as in your case: TIRumpD!

Quoted message said:

Ripe cheese has no place on any kind of beef.

Now you're being udderly ridiculous... there are tons of dishes where
beef with cheese is pretty much the default, and I ain't talking just
cheese booger... bracciole, lasagna... at least half the beef dishes
on a guinea menu include cheese(s)... just last night for dinner I did
a meataball parm sammiche take out. And plenty (actually most) ground
beef caseroles include cheese... search <caserole beef cheese>.

Beufongool Fondue!

Sheldon

"Christine Dabney" <[email hidden]> wrote

Quoted message said:

Ina Garten has a recipe for a tenderloin with Gorgonzola sauce in one
of her Barefoot Contessa books. I know I heard someone here on rfc
say that they had fixed it, and the combination was wonderful.

Oh, how funny, this is like the steak I described. I only tried it
because nothing else on the menu appealed to me. Glad I did.

nancy

Sheldon said:

Colonel rump said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

What cut of meat is a "your" steak?

Yet another TIRDer... doesn't have the cojones to say fast food booger
patty steak (Taste In har"Rump"h Disease).

The last time I had it was on a bison rump steak. I usually use this
recipe on petite sirloin or t-bone steak. In fact, if I have some
lemon and some stilton or any kind of blue on hand, I will prepare it
this way.

Harrumph!

Christine Dabney said:

I personally wouldn't discount it until I had tried it.

I have tried it and the cheese completely overpowers the taste of
the beef.

Eat the cheese on the side, not on top of your beef. What a
waste.

-sw

Giusi said:

Surely, you jest! You think it is OK to use dessicated garlic and onion,
but not cheese? Bleaugh.

Onion and garlic poiowders have their places. IN this case
because they add a hint of taste without overpowering the whole
point of cooking a steak.

If I want beef and onions, I'll cook liver.

-sw

Stan Horwitz said:

A bit of Heinz ketchup on the side works great for me too.

On a HAMBURGER steak, sure.

-sw

Sheldon said:

Now you're being udderly ridiculous... there are tons of dishes where
beef with cheese is pretty much the default, and I ain't talking just
cheese booger... bracciole, lasagna... at least half the beef dishes
on a guinea menu include cheese(s)... just last night for dinner I did
a meataball parm sammiche take out. And plenty (actually most) ground
beef caseroles include cheese... search <caserole beef cheese>.

Your opinion doesn't matter top anyone. Besides, you buy [censored]
beef that all tastes like hamburger.

-sw

hahabogus said:

"jmcquown" <[email hidden]> wrote in news:5ms842Ff589lU1
@mid.individual.net:

Quoted message said:

Omelet said:

In article <[email hidden]>,
"jmcquown" <[email hidden]> wrote:

> Colonel Harrumph wrote:
>> If you have a whole juicy lemon and some Stilton cheese, you can
>> make a nice topping by crumbling the stilton and chopping the
>> whole lemon very fine. Then sprinkle a teaspoon of each over your
>> steak after it has grilled.
>>
>> Harrumph!
>
> This is assuming you like blue cheese. Stilton doesn't appeal to
> me. You can, however, drizzle a little melted herb butter over a
> nice rare steak and turn it into something even more spectacular
> than it already is!
>
> Jill

Now _that_ I can go along with! :-)

I've served butter over steaks but never thought of herbing it.

What herbs do you use? Basil comes to mind for a start?

Basil, dill, thyme, marjoram. 🙂

We are talking steak here...ever heard of garlic?

Of course, sweetie. But he asked about herbs to add to butter.

In article <[email hidden]>,

jmcquown said:

Omelet said:

In article <[email hidden]>,

jmcquown said:

Colonel Harrumph wrote:
> If you have a whole juicy lemon and some Stilton cheese, you can
> make a nice topping by crumbling the stilton and chopping the whole
> lemon very fine. Then sprinkle a teaspoon of each over your steak
> after it has grilled.
>
> Harrumph!

This is assuming you like blue cheese. Stilton doesn't appeal to
me. You can, however, drizzle a little melted herb butter over a
nice rare steak and turn it into something even more spectacular
than it already is!

Jill

Now _that_ I can go along with! :-)

I've served butter over steaks but never thought of herbing it.

What herbs do you use? Basil comes to mind for a start?

Basil, dill, thyme, marjoram. 🙂

I've got a bunch of basil seeds sprouting right now in a pot out front,
and lots of thyme in the herb garden. Mexican Oregano is similar to
Marjoram.

I'd have to purchase the dill, but I most often reserve that herb for
seafood.

I may have to try it on beef with lemon. To date, I've _never_ put lemon
on beef other than salt free lemon pepper?
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein