Temptation
Tuesday, December 15, 2009 at 5:00PM I have to admit all of these giveaways are making me incredibly envious of every one of my readers. How dare you take all of these wonderful things away from me? So far I've given away my favorite chocolate, coveted pint glasses and delectible honey, and an amazing meal at CurryUp.
It would have been so easy for me to run away with all of these goods, close up shop and let Fork, Knife Spoon park over at Godaddy for all eternity. But no. I give them to you, because you put up with my shit. My bad blogging, and my dirty mouth and my sassy attitude (though no one can out-sass Bill, the winner of the pint glass give away). This next one is pretty hard to part with.
I could probably be in the mood for a good steak once a week but ultimately we only eat about one steak a month in this house. We usually get a couple steaks every month from our fantastic meat CSA, Sunshine Harvest Farms and they are SO good, that it usually tides us over for quite sometime.
But truth be told I grew up in Milwaukee, my first restaurant job was in an old supper club called Jake's, and sometimes I just crave a filet cooked medium rare with a side of onions rings and some creamed spinach.
I figured that you might just get that craving too. I mean, it's winter and I can just imagine the smell of the inside of an old-timey steak joint right now. Mmmmm. And if you have a craving like that well, where in the Twin Cities metro would you like to get your steak on?
Twin Cities Food Finds helped me answer this question and graciously donated $100 in gift certificates to the institution that is Murray's: Home of the Silver Butterknife Steak in Downtown Minneapolis for the lucky winner of this week's local contest. In addition to the gift certificates the winner will receive 3 copies of the Twin Cities Food Finds Restaurant Guide, great for your coffee table, your foodie boss or out of town guests who want a night on the town. The guide also has over $300 in ten dollar gift certificates inside so you'll definitely feel special (not that the butterknife steak won't fill that void entirely)
To win, comment below to enter telling me how you like your steak, from bloody to shoe-leather, all applicants will be treated equally (though I will personally judge you if you like your filet to well-done). Make sure to leave your email address if you'd actually like to collect your prize unless you'd like to bank on my telepathy skills (good luck!). Comments will close on Friday, December 18th at 4pm CST and a winner will be chosen at random by Random Number Generator. If you blog, tweet or facebook about this give away you MUST repost a link to your shout out on this blog to enter a 2nd, 3rd or 4th time. If you do all four, four separate comments.
Twin Cities Food Finds has gift certificate give aways almost daily on Twitter, so make sure you follow them and join in the fun!
Reader Comments (97)
I like my steak done about medium to medium well... I like it juicy and red, but nice and warm and cooked all the way through.
So rare that when you stick a fork in it the filet moos. Unfortunately it's "rare" for me to find any place in the Midwest who cooks it rare enough for me. Bah humbug.
Oh BTW I love all the sassy link love. You're the second best sassy food lover I know ;-)
i would kill for a steak right now...medium, with a nice big baked potato loaded with butter on the side.
I will try 3 times for this one ;) I like my filet medium rare! Filet is really the only kind of steak I truly enjoy. We went to Murray's last year for our anniversary and god DAMN that was a good f-ing steak. I HOPE I WIN!!!!!!!!!!!!!!!!!!!!!!!
Twit: http://twitter.com/erinkkr/status/6714249488
and as you saw, I also posted on facebook. I'm not going to link that one though.
Mmmmmm. I will fly home special just for good steak! Medium rare please.
I tweeted your contest. But I don't know how to post the link. But I'm sure you can find it. :-)
And facebooked too!
Rare! and Bill, go to The Craftsman and order your steak "Blue" and it will come out "Blue." And local and grassfed. I do like mine a little more cooked though, to rare and sometimes the words "medium rare" come out of my mouth, but not as frequently as before.
My tweet: http://twitter.com/kcmpls/status/6714977599
Mmm. Steak. I used to be a great lover of all things beef, truly a meat and potatoes kind of a guy. A well aged Bone in Ribeye does the trick for me these days, but I do enjoy a Filet. And the temp? Ask my wife how I like my steak, and she will tell you..."Rare enough that a good Vet can bring it back."
My Facebook post: http://www.facebook.com/home.php#/posted.php?id=501821617&share_id=243092587781&comments=1#s243092587781
Here, is a Twit. Or a Tweet. Twit is funnier. http://twitter.com/Schmengi/statuses/6715025471
I like my steak medium rare and I refuse to believe there is any better way to cook/eat it. I have also never been to Murray's (I know, it's practically sinful) and this would be a FANTASTIC Xmas present!
I will Book you in the Face! http://www.facebook.com/mikael.mclaren?ref=name It's on this page somewhere...
Kate, I am computer mental. I don't know how to link to my fb status! Can you just look on there and KNOW that I did it?
I say that I like my steak medium rare, but what I mean is: sear the exterior into crusty goodness, but make sure the inside is juicy and a bit warm. Salt and pepper only, please. ***Mouth watering now***
Medium. Neither too raw nor too done. Off to see if I can figure out how to get the link to a specific tweet...
Rare. My grandpa used to eat open-face, raw, hamburger sandwiches, talk about bad-ass, but this is the best I can do.
I don't know how to get the exact post either, but here's the Twitter link: http://twitter.com/amycrea
Medium rare is the ONLY way to go - people who don't eat it or enjoy it this way have never HAD it this way, and so do not know the goodness of the tender, juicy medium rare. With a twice baked potato and a fresh green salad....ooooooooooh yes......
And facebook: http://www.facebook.com/home.php?ref=home#/amycrea?ref=name
medium rare on the rare side
How I like my steak? Oh, well, it really depends on the cut of meat. If it's an exceptionally good, buttery, and well-marbled steak, I like it medium-rare to rare with it heavily seared on each side. Filets I like cooked slower, but still on the rarish side. Straight medium for a thicker rib-eye. My favorite cut is the New York Strip, though, and for that, I like it seared almost black on the sides, and rare in the center with an average of medium, I suppose.
This is a lot more difficult to describe than I thought it would be.
The only meat I cook the hell out of would be those little hotel steaks that come frozen in the blister packs. Char those puppies until they're completely tough, then chop them into bits and slother gravy on 'em. It's the only way to make them palatable, if you can believe it.