You mentioned before in the earlier thread that you always have to one-up the last steak. So every week has to be better than the one before.
There's probably only so far you can go with that before your having to have Kobe beef flown in from Japan. Where do you go after that?
I think a great challenge would be to see who can take a lower quality cut of steak and make it tender, juicy, and flavorful. Who can make rawhide taste like steak?
You bring up a good point, it would be tough to keep on improving. We have actually had one really nasty meal, adam's beer marinated sirloin. Everything else has been very very good. Since we have done different recipes each week, sometimes it is tough to determine if there was actually an improvement. When it is obvious that one member bombed, then he must suffer scorn and contempt until the next wednesday night meeting.
One night we did shark steaks in foil with onions, peppers, garlic, and spices, it was awesome, but it is very tough to compare that to beef, as you can imagine.
In your current group, what does the doneness preference range from? (rare to well done for instance) When its your turn to cook, how many different variations of doneness do you have to serve?
We all like our steak from rare to medium rare, that is basically an understood requirement to become a member of the society. We have had steaks from bleeding all over the place to almost medium rare, never overcooked yet. I don't even think any of us would object to a small, good cut of raw beef along with a meal...
What have been the favorite recipes so far?
The favorites so far are the kabobs last week, which were amazing, and bleu cheese larded filets, sugar snap peas, and garlic mashed potatoes. Also, my second favorite was chipotle chile and garlic-rubbed ribeyes. There is just something about chile on grilled beef. So out of like 8 weeks, three have turned out amazing, and the rest have been very very good, except for the beer steak, which was horrible.
I'd love it if you could keep us updated from week to week on what meat you do, how its done, and other highlights. Your group is such a cool idea.
Isn't it though! I have had such a great time with it. I always look forward to wednesday night with eager anticipation.
I will try to share our failures and successes more regularly. I met a girl about 6 weeks ago, been visiting her every weekend, which makes the weeks in between even more hectic, having to finish projects early and all that.