STEAK Thread
vinylstalker
397 Posts
With all of the goofy threads about pickles-n-such lately,I've decided to bring it back to the basics.This thread was inspired by my dinner last night, 2 thin cut t-bones, cheap at $6 apiece, pan searedwith herbed butter and salt-n-pepa.Simple, basic, low-end even on the beef scale.So delicious.Had filet last weekend out at a fancy spot forthe ladys b-day.BBQ shwimps on top. Medium rare.Soooo good.Rep your fav. steak.Who else pan sears? The lady is just figuring it out.I do okay on the grill. Tips, please. 
Comments
medium rare.
nice cabernet or bordeaux.
but i miss them good ol Aussie Rump steak too.
b/w
Waggyu sucks!
BTW:
Steak is one of the very few typical american dishes which we (!continental!) europeans can actually enjoy. Be proud of it.
For real?
I've had EuroFriends to visit and never thought to take them
to a good steakhouse.
For the record:
Porterhouse 1-1/2 inch thick, on the medium side of medium rare.
Roasted potatoes with dill and butter.
A nice PinotNoir.
Salt
Pepper
(maybe) garlic
Medium Raer
Mushrooms on the side
Asparagus on the side
I usually rub thick cut rib eye or new york strip steaks in some Hawaiian Alaea rock salt. Did that last night actually.
Nothing sadder than an overcooked piece of beef.
Ribeyes are great when seared in butter with a generous amount of onions. Needs to be cut extra thick. Pour in a well measured splash of dark red wine when both sides are nice in color, put the pan in the oven at low heat for about 5 minutes for the juices to settle. Hmmm...
Most important thing about any piece of beef (besdides the filet obviously) is that it's gotta be marbled. You won't get the taste without the right amount of fat.
A good steak is best with just bread and wine or beer. No other sides. Respect the meat.
I apologize for the ABC link but it was one of the first results: http://www.abcstores.com/browse.cfm/4,497.html
(I know it's pedestrian, but really.)
I'm a ribeye person. and vouch for this approach. however, if you get the right marble, you can skip the oil.
i also like t-bones, but grilled.
my meat cooking look these days has been about trying different salts. mediterranean grey salt has been good for us. can one get this salt on the continental east coast?
Good choice!
Radeberger is another nice german import that's easy to get here.
Fuerstenberg being the best german pilsener imo, Tannenzaepfle being a close second.
Check Budvar or the easier to find Pilsener Urquell also are nice companions for a good slab of beef.
No idea about buying it in person but that ABC link I posted has mail order along with this: http://www.formaggiokitchen.com/shop/index.php?cPath=118_81
for the salt that was mentioned earlier.
I wish I knew how to cook
I got zuper-uber-drunk on this when I was 18 and in the Army.
The smell makes me gag now, along with Warstiener(sp?).
I don't like anything put a pils with steak.
Porters, Weissbiers, bocks, all too thick for me when eating beef(nopause).
Can only charcoal grill, too. Gas imparts a taste to steaks like nothing else.
-Lawrys Seasoning Salt
-Pepper
-Touch of Garlice Powder
- Worsteshire
Fillet Minion
Sprinkle with pepper and a light coating of white sugar (not enough to taste but enough to create a good burned crust)
4 minutes a side on a very hot grill then two minutes on two sides
Rest 10 minutes, then salt to taste.
Top with saut??ed mushrooms.
A good dijion or b??arnaise sauce is all you need.
T-Bone for BBQs
Eye fillet for high end dining
Man, get your ass back to Texas....Let's DO THIS!!!
Have you had the chance to taste the difference of meat depending on diet? Slaughtered at different points of the year thus having different taste due to seasonal diet (hay, grass, grain)?
I know the meat we get on a mass level tend to be bred for conformity, companies are looking for that. They don't want wildly differing tastes, consumers get weirded out by that. I suggest as a treat to find a local butcher shop that manages to procure meat from smaller farmers w/o contracts to the bigshots (Tyson, IBF, Smithfield). I don't expect folks to do this every time, it does cost significantly more. Trying it once in a while, is not a bad thing at all.
If you can get access to it, even the tougher slash cheaper cuts can be used as steaks. Just have to make sure you don't ever cook any of these past medium rare.
- inside round
- eye of round (lean cut for the fat phobic)
- flank (vacio/bavette)
- top sirloin
If you can find a good butcher shop, ask about em.
Cooking wise, just make sure you season liberally. If you think you added too much salt, add some more![/b] Coarse kosher salt and fresh ground black pepper and some oil is all you need. Let the natural flavour shine.
I would save the fancy salts for finishing, the nuances of exotic salts are masked by cooking. Sprinkle on after resting/cutting...
It's interesting, and an absolutely different experience that going to the grocery to load up. One of the major differences being that when we decide we are going to eat one of the steaks, we have to take it out, and let it age for a week.
Its less immediate, but the results are incredible.