lol

This was an excellent post. Well done spike.

I'm team Spike, here.

While I don't think it's awful, I'm not a huge fan of dry-aged beef. Peter Luger's is still one of my disappointing eating experiences I've ever had.

I don't know if I've ever tried dry-aged anything

It's just a really different flavor profile. And I wasn't expecting it at all the first time I had it. It's good enough for what it is, but when it comes to beef, I'd rather just grill that fucker to perfection and call it a date.

I'm glad I'm not alone in thinking peter luger's is average at best

Rare or occasionally blue for me. With beef, at least. In South Africa we've got a shit ton of different types of game meat and I tend to go medium - medium rare on those.

when I was in japan, a place we ate at served chicken sushi...I try a lot of weird food but I couldn't bring myself to try it

Steak medium rare for sure.

I recently witnessed someone answer this question with "just knock off its horns, wipe its ass and put it on my table".

I thought that was kind of gross.

"haha, but seriously how would you like it cooked?"

I used to prefer medium rare to medium, but places tended to overcook them so I started just ordering them rare. That way in the event they were overdone, I'd still like them. I did get some that were actually cooked to correct temperature and now I find I prefer rare. Anything over med rare is simply inedible. When I cook them at home I go rare. Get the grill or cast iron skillet as hot as possible, get a sear on both sides, set it aside to rest, then flavor city.

I'm really awful at cooking steaks and I want to be better

What's your technique?

Why do you think you're awful?

I can never get them cooked right. It's either too raw or too done. I just pan fry them in butter and I cannot for the life of me get it down.

you should probably kill yourself

Which thread would we use to talk more about the life of LV? I think we'd have to start an entirely new thread.

To do it in the pan, you really need to use something with a higher smoke point so you can really crank up the heat in the pan. Butter burns too quickly to be used. However, you can still use butter as a baster after cooking is thru.

Here's what I do:

Heat your pan (preferably cast iron) on high heat. Make sure it sets there a good while and gets really hot. Also, preheat you oven to its highest temp but not broil. When your pan gets up to temp season your meat and put a small amount of oil in the pan. Sear both sides of the meat for 2-3 minutes on each side until you get a nice crust. After the stove top, pop in the oven for a few minutes, probably 3-4, to complete cooking. While in the oven, prepare your herb butter in a seperate skillet. Get rosemary and thyme and butter and melt over medium heat. Let it start fizzling and really get those herbs cooking in there. Now, put your meat in that skillet and just start basting with a spoon for a few minutes. Just over and over and over again. After basting set steak on a plate and don't touch it for at least 5 minutes but 10 is better. After that slice and enjoy.

Or you could just use a therma-pen and take it out between 115-120, and then it sit for 10-15 minutes. Do not cut into it until you're eating it.