Steak

[wander]

I also have had mixed results on MDR steaks. However, for me it is how it is cooked not the cut. Seldom do cruise ships or restaurants serve steak as rare as I like it. If it even approached medium or above I leave it or ask for another one . Never had a bad steak on HAL IF it was truly rare.

 

I agree with others, strip loin is NOT the cheapest cut of steak sold in my area, by any means. Again, IF a strip loin is cooked the way I like it, it can be delicious.

 

Due to my steak doneness preference, I seldom order steak out - I can better custom cook it at home,and they are so easy to cook.

[rkacruiser]

Hmmmm not fond of the soup myself. What was plated with chateaubriand? The menu I saw said horseradish flan and sweet and sour beets which I can't quite picture

 

Really do not recall what other items were served.

 

If "Harvard Beets" or "Sweet and Sour Beets" were on the plate, I would have eaten them because I like Beets and particularly of the "Harvard" variety.

[cruz chic]

Ah. I remember Harvard beets. Mom bought them though and I didn't love them. I just read the description on the menu and POA1's pic definitely shows beets. Just not those hideously little canned cubes I had growing up!

 

I hear you. I love beets but not the Harvard variety.

[sail7seas]

The off chance anyone is interested about all this chat about Harvard Beets, here is a recipe. I am sure there are many variations.

 

Harvard Beets

 

12 small cooked beets, peeled and sliced

1/2 c. sugar

1 Tble cornstarch

1/2 vinegar

2 Tble butter

 

Mix sugar and cornstarch in large saucepan. Add vinegar and cook over medium/medium high heat until starts to thicken. Add beets and butter.

 

Edited September 14, 2015 by sail7seas

[POA1]

The only steaks more tender than the strip loin (aka NY Strip or Kansas City Strip) are the Tenderloin (Filet Mignon also used for Châteaubriand) and the Flat Iron. The more tender, the more expensive - almost always.

 

Here's an exciting steer shaped beef chart:

 

http://www.kraftfoodservice.com/productsandbrands/sauces/a1/pdf/A1-SSTP-Steak-Cut-Poster.pdf

[sail7seas]

The more tender the more costly, yes, but sometimes I think some of the less costly cuts have more flavor.

 

I don't find a filet mignon has the best 'beefy' flavor though I do like that steak from time to time.

[kevingastreich]

I've noticed the lobster was a little mushy on our New England cruise. And no clam chowder either. I was a little surprised and somewhat disappointed. Otherwise, all was good.

[sail7seas]

Other than Northwest Clam Chowder that used to be served in Pinnacle Grill (delicious), I have never seen New England Clam Chowder served on Canada/NE cruises and I did those cruises b-to-b many times.

 

Have you been offered it on that itinerary?

[POA1]

The more tender the more costly, yes, but sometimes I think some of the less costly cuts have more flavor.

 

I don't find a filet mignon has the best 'beefy' flavor though I do like that steak from time to time.

Indeed. DW prefers ribeyes for that very reason, particularly tomahawk ribeye.

 

I think people also make a mistake with the petite cut Filet Mignon. The cost for the two tenderloins are the same in the Pinnacle Grill. Go big. :)

[chefestelle]

When I was little and my parents were living on a strict budget Mom would take chuck steaks and marinate them in beer and other flavourful things, then grill them on a hot BBQ just to barely medium rare. They were delicious and tender. Most of the time. I have never been able to duplicate them.

[RuthC]

...1/2 vinegar...

How much vinegar?

I'm guessing 1/2 cup, based on the instructions in the recipe.

What kind of vinegar? Distilled white? Apple cider? Red wine? Malt? Some other kind?

 

The recipe sounds good, but I would want to be sure what I was doing.

Thanks for the corrections.

[POA1]

How much vinegar?

I'm guessing 1/2 cup, based on the instructions in the recipe.

What kind of vinegar? Distilled white? Apple cider? Red wine? Malt? Some other kind?

 

The recipe sounds good, but I would want to be sure what I was doing.

Thanks for the corrections.

It's typically 0.5 cups of white, but I have seen as much as 0.75 cups. I've also seen cider vinegar specified - and even Champagne vinegar. (Save that last one for salad dressing. You're welcome. ;) )

 

I can't swear to it, but I think that the sweet and sour beets in Le Cirque differ from Harvard in that they didn't have the cornstarch component. We have friends on the Veendam right now, so I am hoping to get a definitive answer. You can tell it's a slow news day.

[bonvoyagebites]

Our Filets in the Amsterdam MDR were excellent. The Strip loin, sadly, was not very good. It LOOKED good, and was done properly, but wasn't as good as we had hoped. (see video below)

[Lizzie68]

Strip loin is an excellent cut where I come from.

Butternut Squash soup - love it!

And beets of any kind - bring it on.

Mouth watering here.

[SeaBands]

and usually order the filet or bone in rib eye rare. They are very good but that picture of the rack of lamb excited me for my next cruise. The best cruise steak was surprisingly on the Carnival Legend in their supper club. It was a big Porterhouse that was done perfectly. I have enjoyed the Chateaubriand at the LeCirque dinner but wished they would offer Bernaise sauce with it.

[kevingastreich]

The steak kabobs on our last voyage were delicious!

[POA1]

Strip loin is an excellent cut where I come from.

Butternut Squash soup - love it!

And beets of any kind - bring it on.

Mouth watering here.

Definitely. It's good old-fashioned strip steak. Strip loin, while technically correct, is a term designed to confuse strip steak and tenderloin.

[sail7seas]

How much vinegar?

I'm guessing 1/2 cup, based on the instructions in the recipe.

What kind of vinegar? Distilled white? Apple cider? Red wine? Malt? Some other kind?

 

The recipe sounds good, but I would want to be sure what I was doing.

Thanks for the corrections.

 

Yes, POA is correct.

 

 

1/2 cup distilled white vinegar

 

[sail7seas]

How much vinegar?

I'm guessing 1/2 cup, based on the instructions in the recipe.

What kind of vinegar? Distilled white? Apple cider? Red wine? Malt? Some other kind?

 

The recipe sounds good, but I would want to be sure what I was doing.

Thanks for the corrections.

 

Yes, POA is correct.

 

 

1/2 cup distilled white vinegar

 

[Typhoon1]

We both do Rare. Have never had a bad cut in any of the dining venues.

[sammiedawg]

Wow! you must have some meat market. Strip loin is a very good cut of meat in Canada. For whatever reason I prefer a prime rib or a tenderloin, but striploin is NOT the cheapest cut of meat. It is up there above sirloin steak, at least here, I guess things differ where you are

 

You are correct , sirloin is a buck or two cheaper than strip loin.

My meat market makes a big market in strip loins, often $5.99 a pound on sale every couple weeks.

Someone mentioned round steak, I don't consider round steak to be a grilled dinner steak, it is very very tough. I've never seen it on a steakhouse dinner menu. My meat market crisis cross cuts round steak and sells it as Swiss steak, suitable for crock pot or oven roasting at low temperatures to tenderize. It still needs pounded and crisscross cut prior to cooking.

Edited September 14, 2015 by sammiedawg

[sammiedawg]

I think they are as tough as your team is playing against my Tampa Bay Bucs right now. 35-7 at half. Oh my !

 

The young Titan QB had a monster game, I'm thrilled for him but hope he cools off before the next game against my beleaguered team.

[POA1]

You are correct , sirloin is a buck or two cheaper than strip loin.

My meat market makes a big market in strip loins, often $5.99 a pound on sale every couple weeks.

Someone mentioned round steak, I don't consider round steak to be a grilled dinner steak, it is very very tough. I've never seen it on a steakhouse dinner menu. My meat market crisis cross cuts round steak and sells it as Swiss steak, suitable for crock pot or oven roasting at low temperatures to tenderize. It still needs pounded and crisscross cut prior to cooking.

 

That's an insanely low price for strip steak.

[dakrewser]

You are correct , sirloin is a buck or two cheaper than strip loin.

My meat market makes a big market in strip loins, often $5.99 a pound on sale every couple weeks.

Someone mentioned round steak, I don't consider round steak to be a grilled dinner steak, it is very very tough. I've never seen it on a steakhouse dinner menu. My meat market crisis cross cuts round steak and sells it as Swiss steak, suitable for crock pot or oven roasting at low temperatures to tenderize. It still needs pounded and crisscross cut prior to cooking.

 

So round steak and swiss steak aren't steak?? What about flank steak? Skirt steak? I've also seen eye of the round steaks and tri-tip steaks. Do they count?

[sammiedawg]

So round steak and swiss steak aren't steak?? What about flank steak? Skirt steak? I've also seen eye of the round steaks and tri-tip steaks. Do they count?

 

I was referring to grilled dinner steaks as served in better restaurants. I have never seen round steak, skirt steak on any of their menus. Not sure what a tri tip is. Terminology varies.