OhMyGod Steak: How Red Meat has Made Me Predictable, and Determined

Like it or not, married life has settled into predictability for me and TLEMK.  We enjoy the same television shows, similar books, she loves baseball and football like I do, and we make fun of a lot of people for the same reasons. (Though she judges more than I ;) ). One particular tradition of excellence that she and I have maintained through our seven-year courtship is our fascination with meat. Yes, TLEMK is a red-meat kinda gal.  I thank her father for this, as he has actually had grill tongs surgically implanted into his right arm for ease-of-use. I enjoy red meat too, though I did not grow up with it, and I still don’t really like hamburgers all that much (McD’s cheeseburgers do not count, and IN n’ OUT is an exception to the rule. Mmm, exception…)  Nevertheless, I have discovered that a nice cut of cow flesh ranks way up there in celebration foods. Accordingly, TLEMK and I have this odd tradition of going to steak houses on our anniversary, or Valentine’s Day.  Our first anniversary was spent at Gibson’s Steakhouse. Last year, I grilled steaks for us as we had our vacation in the Smokies, and my 27th birthday was at the Chicago Chop House (great strip steak!)  For Valentine’s Day this year, we visited Morton’s steakhouse, home of the live lobsters that make TLEMK shriek. (They bring the cuts of meat out at Morton’s along with live lobsters, which V does NOT like. She has fishues.)

When I broached the subject of our anniversary dinner this year, she was not impressed with my desire to go to another famous steakhouse chain; Ruth’s Chris. She felt like steak might have been done enough times, that we might want to move on to something else.

She was wrong.

OhMyGod Steak is the only way I can describe the taste of Ruth’s Chris. We both had ribeyes, her being the lady’s cut at 16 oz., and mine being the “cowboy” cut at 22 (bone-in on mine.) The Chris steakhouse philosophy is to cook their steaks at 1800 degrees (Farenheit) and use only salt, pepper and butter. They then heat their plates to 450 degrees and put more butter on the bottom. The result is a sizziling steak cooked perfectly every time. It was ridiculous. This was after our seared ahi-tuna appetizer and beefsteak tomato salad, both of which were delicious.  I could go on for a long time about how good this place was (and slightly more affordable that Morton’s or Gibson’s) but the next time you see me, you just need to ask me about Ruth’s Chris, and the glazed look will tell you enough. I am converted.  TLEMK was converted too.

I think our tradition of meataversaries will safely continue.

Where’s your favorite place for a hunk of red meat? Please feel free to answer the poll (or by adding your own answer to it.)

Thinking about OhMyGod Steak is slightly bittersweet, gentle readers. I have to make a confession to you, and it is because I love you all that I am comfortable admitting my faults and foibles.

I am not a grillmaster.

Sure, I can roast hotdogs and bratwurst, and I know chicken is five minutes on a side. But I am not proficient in the fine art of grilling steaks, and I’m more than a little ashamed to admit it. Fourth of July was saved by Marc, who is a grillmaster. (He made some of the best steaks I ever had one weekend about a month ago. Olive oil is the key.) I know I need to get better at grilling. I now make this pledge to you, gentle readers:

I will grill at least once a week for the remainder of summer, and I will not, I WILL NOT, be afraid to grill red meat.
It is a tough course, I know, but I must do so in order to continue to woo (wu!) my lovely wife.

To help me, I will occasionally ask you, friendly readers for help, in the form of frantic phone calls at dinnertime.  I hope to eventually rely on Meathenge, a great new site I found tonight dedicated to grilling. I hope that Marc is ready to take me under his wing to teach me the fine art of smoking, for I am determined to be become a grillmaster.

RSS Trackback URL 13. July 2006 (21:28)
Filed under: General, EAT

3 Comments»

  1. Kenny

    13. July 2006 | 22:55 h

    Although the steaks were not on the same level as the big steak houses, and any given Sunday was not a holiday or special occasion, I admit I do miss being steak buddies with you. A “steak buddy,” for those not into the lingo, is an arrangement between fellow people who order steaks that they will order different things (cuts, or seasonings, or preparations,) and then split it. T-Bone or ribeye — with a steak buddy you get some of both. Peppercorn or cheese and mushroom — steak buddy. Chipotle sauce or dry rub — steak buddy.

    As for grilling, look around for a cheaper cut that you’re not afraid to mess up (helps if you buy a big pack from Sam’s and freeze,) and don’t be afraid to experiment. That’s the thing about redmeat on the grill — it’s almost easier than chicken or fish.

    I wouldn’t lump smoking and grilling together, but it is damn good too.

  2. Frank the Tank

    14. July 2006 | 15:36 h

    Man, I love the meat. Here’s how I’d rank the steakhouses in Chicago:

    1) Gibson’s - Huge cuts that are all juicy and the largest twice baked potato ever.

    2) Wildfire - Parmesan and the other assorted toppings that they offer is the difference maker here.

    3) Ruth’s Chris - Mmmm… hot butter…

    4) Morton’s - Classic Chicago steakhouse with great cuts.

    5) Capital Grille - Fantastic dry aged beef and huge portions.

    6) Sullivan’s - A notch below the ones above, but great value for what you pay for.

    I haven’t been to the Chicago Chop House yet, but I’ve heard that it’s excellent.

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