3 Texans

Three Texans went into a steak house. They sat down at a table and the waiter came to take their orders.

The first guy (showing off so he thought) said to just throw his steak in a hot fry pan. As soon as you hear the sizzle, turn it over. Then when you hear the sizzle, put it on a plate.

The second guy, wanting to outdo the first, said just lead the steer past a candle. That is done enough for me.

The third guy, determined to outdo the other two said just lead a steer through here. I'll cut off the chunk I want.

Knock the horns off, wipe his butt, ready to eat!

X2

My daddy had a premium, Kansas City, two week aged, Black Angus Beef only (obviously expertly marbled), steak house for many years. He cooked on a hickory wood fired, arched, punctured in numerous places to let the flames through (to touch the meat), 3/8 thick steel griddle of his own design. Made his own steak sauce partially from the drippings that rolled off the griddle while steaks cooked. He setup the grille so that customers could watch their steak being cooked while eating their salad.

A customer could be escorted to the oak wooden, free standing chopping block, just outside the glass windowed, walk in cooler (just below freezing) and select a cut of their choice from a hanging hind quarter for Top Sirloins or a rib section for the Rib Eye. or NY Strip...he did not do T bones as the bone in a T bone messed up the proper cooking of the NY Strip side and he used the other side as Filet Mignon, either 6 or 8 x 1 1/2 thick, smoked bacon wrapped , or pick one from the display case, already cut. Once a slab was selected he custom cut the steak per the customer's directions.

Now...into why I answered this post: His barber was a regular customer and liked a Blue Steak...his title for the following process: Take an 1 1/2 Ribeye (not Rib steak, the Eye of the Rib steak) and go back to the kitchen's commercial gas stove. Put it on the burner rack and light the burner off full blast. leave it for 2 minutes and flip it over for 2 more. Put it on his warmed plate with a beaker of sauce and serve it with a fresh baked, Irish Potato with butter and full condiments (bacon, chives, sour cream, and/or grated cheddar cheese).......to each his own on the Blue Steak.

I liked my Rib Eyes off the Hickory fired grill, medium rare so that the liquid fat squished out in your mouth when you bit down on one of those delicious marcels and the accompanying condiments.....mmmmmgood. His steak orders were previewed with a 21 vegetable salad, with his own crafted Italian styled, Blue Cheese dressing, crackers and real butter pats, with double risen, homemade hot rolls and butter to go with the steak. Beverages of choice were available. He had in house made cakes and pies and a premium Ice cream of which I forget the name...not Blue Bell. In season Strawberry Short Cake was on the menu.

I started there bussing tables at the age of 12, and as I grew up worked my non-school spare time in the kitchen doing everything from washing dishes, salad making, fry cooking, baking, you name it, including cooking steaks. Was a great way to grow up....analagous to a farm boy growing up on his daddy's farm!!!!!!

Dang. Its 6:45 am and Im hungry for a steak

Me too. Tired of eating this select grade of beef from the supermarket. Grin

(quoted from post at 10:54:14 12/23/21) Me too. Tired of eating this select grade of beef from the supermarket. Grin

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worked with a guy who was just the opposite extreme and when asked how he wanted his steak, it was a one word response.....burnt!