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Started By
Message
re: Topping steaks with crabmeat
Posted on 5/21/10 at 10:43 am to CrazyTigerFan
Posted on 5/21/10 at 10:43 am to CrazyTigerFan
quote:
one with mozarella, shrimp, and mushrooms
That sounds downright awful.
0
Posted on 5/21/10 at 10:57 am to BlueCrab
quote:
I like to top my crabmeat with caviar.
Only rich laffy dudes do this. Screams $$$
Posted on 5/21/10 at 11:15 am to Tiger Attorney
I'll take my ribeye rare with salt and pepper only. Why put crabmeat on a steak? 
Posted on 5/21/10 at 11:17 am to pochejp
I listed my reason in my OP....
you wanna be a ball, shot calla...
you wanna be a ball, shot calla...
Posted on 5/21/10 at 11:19 am to Tiger Attorney
nothing beats a good ladle of velveeta on top of a nice steak
Posted on 5/21/10 at 11:20 am to Tiger Attorney
I'm not a fan of the crabmeat (or any other toppings either) on my steak. If it has to have a something added to it...it's not a good steak.
This post was edited on 5/21/10 at 11:21 am
Posted on 5/21/10 at 11:34 am to Tiger Attorney
agreed for several reasons:
1. crabmeat is too delicate texturally for the combo to make sense.
2. it makes the top of the steak kind of soggy....screwing up the great crust you helped create.
3. crabmeat is too delicate of a flavor and it gets covered up by the steak.
People say they like it b/c the crab meat is sweet and buttery. You know what else can have that taste? Butter. Yes, it's likely the stuff your crabmeat is sauteed in that you find delicious with the steak. Just use butter, skip the crab, and save $15.
imo, the entire surf and turf concept is an antiquated and often clumsy way of exhibiting wealth, abundance, or luxury.
i'm not sure what is worse:
1. smothering steak in crabmeat.
2. smothering fresh seafood in a thick sauce.
3. smothering a prime steak in a super creamy bernaise.
all 3 are just unnecessary, heavy handed, and clumsy, imo.
1. crabmeat is too delicate texturally for the combo to make sense.
2. it makes the top of the steak kind of soggy....screwing up the great crust you helped create.
3. crabmeat is too delicate of a flavor and it gets covered up by the steak.
People say they like it b/c the crab meat is sweet and buttery. You know what else can have that taste? Butter. Yes, it's likely the stuff your crabmeat is sauteed in that you find delicious with the steak. Just use butter, skip the crab, and save $15.
imo, the entire surf and turf concept is an antiquated and often clumsy way of exhibiting wealth, abundance, or luxury.
i'm not sure what is worse:
1. smothering steak in crabmeat.
2. smothering fresh seafood in a thick sauce.
3. smothering a prime steak in a super creamy bernaise.
all 3 are just unnecessary, heavy handed, and clumsy, imo.
Posted on 5/21/10 at 11:40 am to Tiger Attorney
The only thing I top my steaks with is Ketchup....
Posted on 5/21/10 at 11:42 am to Tiger Attorney
I've had some wonderful steaks topped with port wine reductions, peppercorn sauces, sauteed mushrooms and onions, various cheeses, etc. But when it comes to seafood I prefer it served on the side ala surf and turf.
Posted on 5/21/10 at 11:44 am to The Levee
quote:
The only thing I top my steaks with is Ketchup....
Heinz or Hunts?
and my steak topping/seasoning is inversely related to the grade of meat.
prime = very simple, s&p, maybe butter.
Select, especially ribeye = play around. Heavy spices, blue cheese, etc are all in bounds. But, heavy sauces on meat are still not my thing. A thinnish steak au poivre sauce is prob my limit.
And yes, i know some sauces might go with a filet, but if you need a sauce to give a cut some flavor maybe you should try eating a different cut.
Posted on 5/21/10 at 11:45 am to The Levee
quote:
The only thing I top my steaks with is Ketchup....
Posted on 5/21/10 at 11:54 am to el tigre
quote:
Heinz or Hunts?
Hunt's of course...eff that other liberal BS!
Posted on 5/21/10 at 11:55 am to The Levee
Martini's head is going to explode...
Posted on 5/21/10 at 12:45 pm to Tiger Attorney
It depends on the steakhouse. At Flemings, it's pretty good. At Sullivan's, it sucks arse. I haven't tried it at Ruth's.
Posted on 5/21/10 at 12:56 pm to Croacka
quote:
Topping steaks with crabmeat
nothing beats a good ladle of velveeta on top of a nice steak
I like to make Rotel dip for a steak. Spices it up.
Posted on 5/21/10 at 12:58 pm to Tigertown in ATL
You can fold in some beautiful lump crabmeat in to ketchup and mound a ton of it on top of a nice, crusy strip....A1 on the side of course for that extra kick.
Posted on 5/21/10 at 1:12 pm to Tiger Attorney
quote:
fold in some beautiful lump crabmeat in to ketchup
That's ok I guess. If I am going seafood, I prefer to thaw some of those frozen mini shrimps and put them in ranch dressing and pour that onto the steak.
Posted on 5/21/10 at 1:16 pm to Tiger Attorney
quote:prefer to dip my t bones in Woochester and Great Value Ketchup...
You can fold in some beautiful lump crabmeat in to ketchup
Posted on 5/21/10 at 1:16 pm to Tigertown in ATL
There is an exec from Applebee's reading this thread drooling at the culinary inventions we are creating for his new "Fall into the Neighborhood This Fall" Menu.
Posted on 5/21/10 at 1:19 pm to Tiger Attorney
quote:
There is an exec from Applebee's reading this thread drooling
Actually that's not fair. Applebees has some good stuff. Don't they have some famous chef that designs some of their dishes?
Still
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