Who here eats steak for breakfast?
Not leftovers from last night.
Not a steak sandwich.
And certainly not salisbury steak.
No, I want to know who here eats real steak for breakfast.
As in, fire up the grill, get out the ribeye (or strip or porterhouse or whatever) and put fire to beef kind of steak for breakfast.
I, for one, do.
Crazy? Too fussy? Too time consuming you say?
I did it this morning and it was a snap.
Get up. Fire up the grill.
Go for morning run.
Finish run and put steak on grill.
Change out of running gear and hydrate with diet coke.
Get coffee brewing and fire up the computer.
Take steak off grill and let it rest.
Towel off and eat steak.
See? Easy and not so crazy.
Bonus? You get that nice charcoal smell all over you, so no need for cologne or perfume. 'Natch.
I've done this. Used to use a grill pan for onglet and striploin, now SV before going to bed and sear off before eating when I get up. Nice with that morning cup of Kona. I still add the sunny-side up eggs but have been skipping on things like toast.
iI have had steak for breakfast and just to add on, cook some eggs to eat with usually when I am starting up the smoker. This is a once and a while, weekend thing, unfortunately I am no astronaut or a Lumberjack so an everyday breakfast is a bit much.
geeze, ipse...you either get up at 4am, or work from home! Seriously, that does sound too fussy for the average bear, if I manage to get my shoes tied before I hit my desk, it's a successful morning. How often do you eat a steak? Diet coke to hydrate? Guessing you're 20yrs old, yeah?
At first glance that comment seemed paradoxical to me. After all, isn't France the land of Steak au Poivre and Chateaubriand? Thinking about it though, France isn't really known as a cattle ranching country, and perhaps all of those fancy sauces the French have concocted were necessary to spruce up subpar beef.
Googling around a bit I found an old article from Tony Bourdain which does seem to confirm that French beef is not the same as the well marbled fatty American beef, but that they seem to more than make up for it with expert butchering of the more flavorful cuts as well as some great sauces. It's a good read, and here: http://partners.nytimes.com/library/d...