… I can pick up the t-bone and gnaw on it so none of the precious cow flesh is wasted.
mmmmmmm. That was some good T-bone. Burrrrrrrrrrrrrp
dont forget swabbing down the plate with fresh baked bread to get all the good blood =)
I had no fresh baked. 
But I had store bought sourdough that I warmed up,and it served the purpose with 94% success.
Sometimes a great steakhouse that serves dry-aged beef cuts at extreme expense are a beef-eater’s nirvana…but who can afford it?
I’m with you, I’d much rather pay through the nose for some awesome marbled steaks, season them with “Hot Rocks” seasoning (by Pelican Bay, found here: http://www.pelicanbayltd.com/seasonings.html) and just grill them myself.
Rare to med rare is the ONLY temperature for a good cut of beef.
And further, I’d advise any and all dopers to try out Hot Rocks. It is the BEST seasoning blend for steaks I have ever had. It’s ungodly good.
I’ve never heard of Hot Rocks I may have to check it out. My method is salt, a little smear of sesame oil, and a sprinkle of Chipotle powder for smokyness.
I do hate this stupid ‘Angus movement’. Not that I have any problem with Angus cows, they can make a damn fine dinner, but I hate the new marketing. I was looking through the paper to see who had beef on special and half the adds say “T-bones, Angus certified, 5.99” and that’s all. Fine I’ll accept that it’s Angus, but I don’t care. I’m not stupid, If you don’t tell me a grade I will assume it is tough unmarbled crap, And I’m not going to your place. But they are trying to trick people into thinking that the Angus Certification is a grade of quality, and it’s not and that pisses me off.
Although it’s hard to stay pissed with a belly full of beef.
P.S. I was looking around a beefy on the web stuff today, and if there are Wikipedia editors on here, the temp chart for beef is waayyy off.
Not that I used it I have been steaking for years, but I feel sorry for anybody that does.
I splurged at Whole Foods for my birthday, spent $16.99/lb for a couple of rib eyes. Man, those were good. By far the best home cooked steaks I’ve had for as long as I remember. Just pan-seared them on high heat on the stove of all things. I was skeptical about the Whole Foods grass-fed organic thing, but MMMMM, better than anything I ever bought at the regular store or a butcher for that matter.
Is this bad to do in restaurants? Because I totaly do it.
At home, I just lick the plate. 
Also, the OP has the perfect screen name for starting this thread.
Anything that’s select or choice rated is fine provided you inspect the cut before you buy. There’s many vein steaks, non-marbled ones, etc out there.
What I see happening is not so much Angus rating rules everything, but a movement towards grocery stores putting the most desired cuts (filet, ribeye, strip) into it’s premium meatcase (usually certified Angus) and the prices per pound are ridiculous.
This is a primary reason why flank steak is a mainstay in my house. Marinate a good flank steak for a day, and be sure to cut it at an angle after cooking…you’ll forget about higher priced meat.
I don’t see why it would be a bad thing to do. It helps a man separate the riffraff from the real steak lovers, y’know?
Why, I had a steaksickle just this Saturday–picked it up by the bone and gnawed away. None of the fine people that I was with seemed to mind. Of course, it was a campout, and they were all fifty feet away at the campfire when I came in late.
Have you tried Kobe Wagyu steak? I have seen it here but it costs about $50 a pound- way too much.
I, ummmmm, I, well…I pick up my lamb chops and gnaw every tender, tasty morsel off the bone. Even if I’m in a restaurant. Lamb is just too delicious to allow even a speck to go uneaten.
I’ve even noticed flank steak getting priced up lately though.
And don’t get me started on “flat iron” steak. Whatever, it’s just top blade.