What would be the "Ultimate" Steak & Eggs?

Silvar wrote:


I'd thought about tartare when I was considering steak & egg options, but I
love the flavor of seared steak too much for that to be sacrificed. :-)

Bob
 
Jill wrote:


But that's not the ULTIMATE steak & eggs, is it? You completely missed the
point of the thread. Go back and read the subject line, then THINK before
you post.

Bob
 
On Mon, 11 Apr 2011 17:51:23 -0700, "Bob Terwilliger"
wrote:

I think she posted what she thought would taste good, no harm in
that... but it didn't address what you were thinking about.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 11 Apr 2011 17:51:05 -0700, "Bob Terwilliger"
wrote:


I have to AGREE.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
What would be the "Ultimate" Steak & Eggs?

On Apr 11, 8:51 pm, "Bob Terwilliger"
wrote:


OK then, you probably won't like this idea either, but it appeals to
me!

Beef Wellington, with the crust slit open after baking and scrambled
eggs (perhaps with some herbs of choice) dumped in/on. I think it
would taste great with the filet and pat?. Fruit and scallions to
garnish.

Backing up, what was the "ultimate" steak and eggs dish that Lin had?

--
Silvar Beitel
 
What would be the "Ultimate" Steak & Eggs?

Silvar wrote:


Boy, that *does* sound good. Maybe just a slice of the Beef Wellington with
eggs on top?




The base of the dish was a half-inch-thick bed of fried Yukon Gold potatos.
On that base were several thick strips of medium-rare grilled hanger steak,
probably six to eight ounces total weight. A basted/fried egg went on top of
the steak, and b?arnaise sauce accented the whole thing.

Bob
 
Bob Terwilliger wrote:

Thinking about this I would want to go purist. As much as I like
chicken fried steak, quiche or any other egg dish for the ultimate I
think it would be in the details and the ingredients not in what's
added.

The best cut of beef dry aged like for a fancy steak restaurant, then
seared hot like they do in fancy steak restaurants. With a bit of
browned butter for the extra decadence.

A couple of eggs laid that day by chickens that foraged for bugs to make
the yolk more tasty, pan fried in very hot bacon fat so the edges are
crispy but the yolk still flows.

The egg served on top of the steak. Side dishes optional.
 
Bob Terwilliger wrote:


I think she's got it about right (except it should be a Porterhouse
steak, IMHO.) You can always pile more expensive crap on the plate
and make it ultimater.

-Bob (no relation)
 
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