Best steak

[SKY]

Neither of those companies and including Omaha Steaks, ship to the DR.

Much/most of the good imported beef in the DR is from Argentina.

The words New York cut might suggest it is from the states, but it really is nothing more than the part of the cow where the beef is cut from.

Respectfully,
Playacaribe2

The Dominican Republic imports beef from a number of countries, including the United States, Brazil, Canada, the United Kingdom, Spain, Chile, Australia, Nicaragua, New Zealand, and Guatemala. In 2022, the United States was the top supplier of meat and edible meat offal to the Dominican Republic, accounting for 76% of imports

The Angus beef in Nacional comes from the US...........

 

[Big]

Part of the process of the perfect steak is the preparation. The steak house restaurants have the appropriate commercial ovens that do not dry out the meat during the cooking process. Los Argentinos in Belle Vista has an awesome filet and a carryout menu. I always have carry out anyway. I can no longer throw down an entire entree with sides.

 

[playacaribe2]

The Dominican Republic imports beef from a number of countries, including the United States, Brazil, Canada, the United Kingdom, Spain, Chile, Australia, Nicaragua, New Zealand, and Guatemala. In 2022, the United States was the top supplier of meat and edible meat offal to the Dominican Republic, accounting for 76% of imports

The Angus beef in Nacional comes from the US...........

US beef, the kind being referenced here (steak) has been severely restricted from the US since 2020 because of the practice of using human growth hormones by many cattle farmers.

The reference you make to meat and edible meat offal to the US accounting for 76% of imports includes all of the following below;

https://www.wcoomd.org/-/media/wco/public/global/pdf/topics/nomenclature/instruments-and-tools/hs-nomenclature-2017/2017/0102_2017e.pdf?la=en

Most of that list is not the steak being referenced by the OP.

The use of the term New York sirloin, New York cut are misnomers used as a marketing tool to not designate that it is from New York, but rather what part of the cow that cut comes from.

Any reference on quality imported beef in the DR that does not specifically reference importation from the US is likely from elsewhere, particularly with the use of the name New York sirloin, cut, etc. which by design helps confuse the buying public.

Respectfully,
Playacaribe2

 

[SKY]

My friend runs the butcher section in Nacional. ALL ANGUS BEEF COMES FROM THE US.......And I have a large stack of cash that says I am right.............They also have cuts of USDA Prime from the US also............

 

[playacaribe2]

My friend runs the butcher section in Nacional. ALL ANGUS BEEF COMES FROM THE US.......And I have a large stack of cash that says I am right.............They also have cuts of USDA Prime from the US also............

Then it should be real easy to verify. Under DR/CAFTA All beef imported from the US must be identified as Imported from the US in some way and the packaging in a retail store is required to disclose that fact. Not just that it is Angus beef, because multiple countries raise and sell Angus cattle, but that it is Angus beef………imported from the US.

Real easy to verify…..no need to regress to your well worn and overused suggestion over the years to making a bet, which of course is, and has been, against DR1 terms of site use.

Relax, it’s Christmas.

Respectfully.
Playacaribe2

 

[SKY]

Then it should be real easy to verify. Under DR/CAFTA All beef imported from the US must be identified as Imported from the US in some way and the packaging in a retail store is required to disclose that fact. Not just that it is Angus beef, because multiple countries raise and sell Angus cattle, but that it is Angus beef………imported from the US.

Real easy to verify…..no need to regress to your well worn and overused suggestion over the years to making a bet, which of course is, and has been, against DR1 terms of site use.

Relax, it’s Christmas.

Respectfully.
Playacaribe2

Why do I have to do anything to verify what we both know is true. YOU need to prove your rhetoric here. Not me............As usual you are full of HOT Air............The Angus beef in Nacional comes from the US................

 

[NanSanPedro]

Interesting thread, but for me it's a restaurant steak or nothing. I can't for the life of me make a steak that tastes as good as a steakhouse. I now wished I learned from my dad how to grill. He was masterful.

 

[SKY]

Interesting thread, but for me it's a restaurant steak or nothing. I can't for the life of me make a steak that tastes as good as a steakhouse. I now wished I learned from my dad how to grill. He was masterful.

I will give you the secret on a grill. But you need an old broken grill that you would throw out to do it. You need flames coming out of the grill. Hold the steak with a tong and start to cook on the fat side. Then proceed to cook it. Don't worry about the fire. It will take you a few tries on how long to grill, but when you get it you will be rewarded. I got this from a friend of mine that was a chef in the Palm in NY for many years. You need fire..........And put some extra virgin olive oil along with seasoning and salt before you cook the steak. Don't overcook, you want it charred on the outside and red on the inside...................

 

[Big]

Why do I have to do anything to verify what we both know is true. YOU need to prove your rhetoric here. Not me............As usual you are full of HOT Air............The Angus beef in Nacional comes from the US................

he probably knows your propensity to fabricate things.

 

[SKY]

he probably knows your propensity to fabricate things.

You can double your money also if you doubt my take on this.......

 

[Big]

You can double your money also if you doubt my take on this.......

please tell me more about the secret magic formula of cooking steak on a broken-down rusty grill. This is fascinating.

 

[SKY]

please tell me more about the secret magic formula of cooking steak on a broken-down rusty grill. This is fascinating.

Not nearly as fascinating as someone that claims they spend $500 in a Dominican restaurant and leaves a $150 US tip. And the same one that walks into a nice mall in SD in shorts and a T shirt........

 

[NanSanPedro]

I will give you the secret on a grill. But you need an old broken grill that you would throw out to do it. You need flames coming out of the grill. Hold the steak with a tong and start to cook on the fat side. Then proceed to cook it. Don't worry about the fire. It will take you a few tries on how long to grill, but when you get it you will be rewarded. I got this from a friend of mine that was a chef in the Palm in NY for many years. You need fire..........And put some extra virgin olive oil along with seasoning and salt before you cook the steak. Don't overcook, you want it charred on the outside and red on the inside...................

Charcoal or gas? If charcoal, where is it available here?

And thanks for the tip.

 

[JD Jones]

Charcoal or gas? If charcoal, where is it available here?

And thanks for the tip.

I do mine on my cast iron skillet (Thanks, you know who).

Get the temp up a bit, apply some mushroom catsup on the steak and slap it in there for a few minutes then flip it over. Gets decent char lines and a nice pink middle.

Bravo gets some really nice Angus Rib eye steaks. They can be anywhere from an inch to almost 2 inch thickness.

They also carry slightly smaller Angus Ribeye and New York strip steaks that are perfectly sized for Breakfasts.

I can't imagine them being better than these. You can almost cut them with a fork.

 

[Big]

Not nearly as fascinating as someone that claims they spend $500 in a Dominican restaurant and leaves a $150 US tip. And the same one that walks into a nice mall in SD in shorts and a T shirt........

I am flattered you keep tabs on me. Now stop stiffing service workers, its poor taste, especially around the holidays.

 

[Big]

Not nearly as fascinating as someone that claims they spend $500 in a Dominican restaurant and leaves a $150 US tip. And the same one that walks into a nice mall in SD in shorts and a T shirt........

P.S if you are going to stalk me, be more accurate. I am NEVER go out in public with a tee shirt. Now back to steaks. Ribeye is my favorite cut. I also like the beef carpaccio. Tuva on Sarasota has a fab beef carpaccio dish.

 

[webmacon]

That’s what I’m talking about….. yeah

please tell me more about the secret magic formula of cooking steak on a broken-down rusty grill. This is fascinating.

 

[monfongo]

I saw the butcher in Jumbos cut open the plastic rap of a rib eye and it said right on the plastic rap USDA prime.

 

[LindseyKaufman]

That’s what I’m talking about….. yeah

Looks like your secret is keep the steak on a hot part of the grate with flames and keep moving it. Will try next time!

 

[SKY]

I saw the butcher in Jumbos cut open the plastic rap of a rib eye and it said right on the plastic rap USDA prime.

Jumbo and Nacional are the same company. All their Angus and USDA graded beef is from the US.........................