steakFEED

Things that need to be done:

• Fix that awful logo
• Travel around a bunch to eat steaks, like at Murray’s in Minneapolis
  [pictured at right; damn, I can’t believe I was a vegetarian when I lived there, how SAD!]
• Encourage others to write up their steak experiences
• Do you think the page is too WIDE? Some people do, so I’m probably going to be dicking around with the layout a lot ITNF
• Write about steak

I’ve been spending time making changes to the layout of the site. I have some ideas, and some potential committments for some written reviews — Mel’s Diner in the Hollywood, and a fancy chain steakhouse in DC.

Mostly just getting things built out, designed nicely, not using a template that came with the blog software, dorking around with logos and stuff. Note: if you don’t understand wtf is going on with that logo, no worries. It’s something graphical and abstract I tried to build out of a nicely grill gridded steak and some wicked flames. It just turned into mush. I have a good vision of what could be though, so maybe if my photoshop skills aren’t hot enough, I’ll beg for a donated logo (bah, not ‘logo’ but, header graphic …).

There’s also that blank spot on the top right. PERFECT for some features, right? I hope so. Maybe I’ll stick ADS there in an effort to get free steaks! But actually I’d like to build some navigational do-hickey once there are some reviews and guides so you can click into steak zones to find the best steaks!

Also, I’ll probably build some bottom navigational thing to the same effect. I think steaks and writing about steaks and reviewing steaks would really better be contained in a small main page. I’ll keep five or so stories, with MORE links into longer content, on the front page of steaks. The big thing will be to drill down… Into the categories. Of steaks.

Obviously I’m being dumb here, I’m typing ’steaks’ a whole bunch in order to get some good keywords happening. Sorry.

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I love steak. And I like the steakhouse experience–probably because it’s “fancy” dining like we were too poor to do when I was a kid.

So I was traveling for work [in April] in Washington DC and thought I’d treat myself to a proper steakhouse meal. Just 3 blocks away was the DC branch of Smith and Wollensky, which according to the New York Times (and SandW’s website) is, “a steak house to end all arguments.”

Liars.

First, they put me in the corner booth, out of the line of site of all staff. Not that it mattered though, my server had no intentions of paying me any attention. He’s got friends a few tables over and a table of 8 beefy businessmen to help–why bother with a single female diner?

What he doesn’t know is that I love steak and if I get an especially good steak coupled with really good service, I’m a really good tipper. Eh. His loss.

It should be said that the other server working tables near mine was doing a great job.

I’ll not recount all of the details. The pertinent ones are: my steak (a 10 oz. filet mignon that I’d ordered “a bit more done than medium rare”) arrived grossly overcooked and the beer I’d asked to be delivered with my steak never materialized. I sat for a while, assuming I’d get to customary “how’s you’re dinner” but it never came. Finally, I decided I’d just eat it so I could get out of there.

About 3/4 the way through, I caught the eye of a manager, who apologized profusely and finally got me my long overdue beer. He also comped my entire meal. It was an appreciated gesture but it didn’t make the steak good. A steak place should know how cook steak to order, right?

So, if you’re a group of male business travelers with a few spare tires apiece, I’m sure you’ll get great service at Smith and Wollensky in Washington DC. If you’re a steak loving woman, traveling alone, don’t bother.

About 8 years ago, a friend and I decided to try to figure out exactly how we liked to eat our steak. So, we spent the summer grilling and grilling and grilling. But then winter happened. Any of you’ve ever been to Minnesota in the winter can probably imagine why grilling in winter isn’t for the faint of heart. It’s so much less fun to grill while wearing a parka.

(By the way, we discovered that I love filet mignon with a little garlic, done just under medium well. Charlie prefers any cut that’s big, with a little celery salt, medium.)

So, when winter arrived, Charlie and I needed a new outlet for our steak habit. We decided to embark on what we named Steak Quest–the search for the best steak for the money. Extra points added for really big beers.

Enter my brother the blogger and steak afficiando. He decided we needed a place to catalog our efforts after hearing me rant about my trip to Smith and Wollensky.

So, look for me here and let me know if you’re coming to Minneapolis. I’ll point you toward steak that fits your budget and your tastes.

This is a site about steak, steaks, steakhouses, steak recipes, steak preparation, steak reviews, steak culture, steak sauce, and beer. You’ll get in here and review steaks with us. We’re gonna find out where you go for the best steaks; you’re gonna help us debunk the big puffed up myths of the Steakhouse chain fad. Etc. Share your favorites, your methods, your steak porn, and most of all your crushing disillusionments. It’s gonna be fun!

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