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<blockquote><blockquote> <blockquote> Tip for amazing steak : go for a filet mignon or new york cut if you can </blockquote> I go for porterhouses, this way in one cut you get a ribeye and a filet. </blockquote> Me too. My first love is the hanger, though (but you usually gotta ask the butcher for it). I made us some tasty porterhouses the other night. Prepared a rub of whole peppercorns, mustard seeds, coriander seeds, crushed bay leaves, fennel seeds, crushed rosemary, red pepper flakes and salt. Covered and let the steaks sit for 4 hours. Mixed a cup of salt with 3/4 cup water, and more of the above spices, covered the porterhouses in a thick pack of the salt/spice mixture and then roasted. When it's over, the salt mixture is like a hard shell you crack off the steak with a wood spoon. So Frickin' tasty. Yum. I could cut mine with my fork. So good. Yum! </blockquote> That's simliar to what my dad does with a standing rib roast. Takes it, sits it in a bed of rock salt and then we cover the whole thing with more rock salt, spraying it with water to cake it on so it encases the whole thing. I forget how long we put it in the oven for and at what temp, but it comes out the same size as it went in, and all the juice is still in the meat since it can't escape. The shell of salt gets cracked off with a hammer. Only thing, you have to get a certain type of rock salt, one type is poisonous and one isn't. We get the one that isn't as we enjoy life. I thought you were a vegetarian for some reason.

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