re: Topping steaks with crabmeat

valid point.

i hear ya, i just find it pretty blah. if anything i like a light drizzle on the side of something with more brightness like chimmichurri, peppery olive oil, herbed oils, etc.....gives a better balance to the rich meat than bernaise or the like, imo.

eta: even a little chimmichurri over sliced flank does little to compromise the texture.

oh, "The Godmother".

wouldn't put it as a top 5 Italian sandwich the way i ordered it.

BUT, i ordered wrong. They asked if i wanted "the works" so i said yes not knowing what that meant. that means mayo, mustard, lettuce, tomato, pickle. IMO, it would be MUCH better without that stuff and let the meat, bread, and peppers shine through. It had great potential so i need to try it plain with peppers next time to give it a fair critique. "dressed" works on burgers, po-boys, etc...not so much on a good italian sandwich.

also, i think that Finnegar's (sp?) restaurants are not great. Border Grill was pretty sloppy, and way pricey for what you get. Ciudad downtown is her upscale place and i tried it just b/c i figured there was a reason for her great reputation. The flavor was definitely there, but the prices were OUTRAGEOUS for the portion size and cuisine....about $35 for a scallop entree with THREE scallops. frick that.

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I don't mind some bernaise in a seperate dish. Not a fan of it poured over the top.

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This is my preference. I may or may not want just a wee bit of the flavor on some bites of the meat. I like the option. Same with the blue cheese butter. I don't mind the brown butter with fried parsley on the bottom of the plate.

Someone mentioned a peppercorn sauce. I like that, on occasion with a ribeye. I also like some wine reductions and an occasional marchand de vin sauce, but again, I prefer those on the side. I don't mind it on the plate under the meat if there's not too much of it.

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unfortunately most restaurants feel a need to goop it on top and screw up the texture.

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Exactly. There is still residual heat coming from the steak. A sauce on top traps steam. Bad for the char.

I like my crabmeat with anything. There is nothing better than a good steak with Jumbo Lump on top w/ a little butter sauce.

Guess you are going to tell me that Seafood and Steaks don't go together next...

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Guess you are going to tell me that Seafood and Steaks don't go together next...

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Not just me.

Where would I but lump crabmeat in (if I wanted to try to do it myself on my steak at home?

And what should I mix it with? Thanks

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He is telling not to do it. If you must a seafood market will have it. My advice is don't.

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I really dont care about what all these know it alls have to say about it.

I like the lump crabmeat ontop of my steak.....shoot me.

Maybe the nicest steakhouses in BR (Flemings, Ruffinos, Sullivans, Chris's) should stop offering if because the TD Food crowd says it sucks.

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Maybe the nicest steakhouses in BR (Flemings, Ruffinos, Sullivans, Chris's) should stop offering if because the TD Food crowd says it sucks.

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No way in hell they would stop doing it. They are making way too much money on this little practice.