All the methods and tips you need to make perfect steak, each and every time.
In Roger Ebert's latest blog post, he takes a break from critiquing films to expound upon the greatness of Steak 'n Shake, the Illinois-based restaurant chain mostly located in the Midwest and South. As a native of Illinois, Ebert has been eating at Steak n' Shake since he was a toddler. "If I were on Death Row, my last meal would be from Steak 'n Shake," he says. Although I haven't had the chance to eat at Steak 'n Shake yet, after reading Ebert's description of the perfect Steak 'n Shake burger, I'm putting it on my "To Eat" list:
The resulting Steakburger is a symphony of taste and texture. [...] It is essential that the sandwich is Served On a Toasted Bun. If you order onion, it will be a perfect thin slice of sweet Bermuda. If you order pickles, you will get two thin slices, side by side. Mustard, relish, tomato, lettuce can also be added, but tomatoes are a distraction. When you bite into the Steakburger, you want it to be gloriously al dente all the way through: toasted bun, crispy patty, onion, pickle, crunch, crunch, crunch, crunch.
I like the sound of the quadruple-crunch action.
Burger documentarian George Motz is also a fan of Steak 'n Shake, calling it his favorite fast-food burger. Are you a fan of Steak 'n Shake? [Tip o' of the hat to Mitch E.]