Nonnymus wrote:
>
>
> Sonoran Dude wrote:
>> Pierre wrote:
>>> Ran into this, will try next week and report results. It seems most
>>> steakhouses are offering crusts of parmesan, horseradish; here's one
>>> to consider for the do it yerselffer.
>>
>> Why is the reason "most steakhouses" are offering these crusts? Is it
>> because their beef is tasteless? The last thing I want on a fine steak
>> is some cream cheese based crust. Break out the bagels and jam.
>>
>
> I guess that taste varies. We've been to a place that charges extra
> money to blacken a great slice of prime rib. They do the bloodiest
> center cut and then sprinkle on seasoning and toss it into a very hot
> frying pan. I tasted it and while it's interesting, it's not for me.
>
> If I want to do a little something extra when cooking a steak, I just
> melt up a little butter and add in Tarragon. When cool and solidified,
> I use a melon scoop to put 2-3 balls on the steak or by the side.
>
> It might be fun to try that with bleu cheese and butter, and if I do,
> I'll report back.
>

Having a condiment on the side is fine. I think the real reason you
smother a steak like this from the kitchen is so they can buy cheaper
frozen foreign beef cuts and sell them at top dollar.