Let's Talk Steaks
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I have not, is it a cookbook or food writing? I'm currently going through a pollan book.0
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I have not, is it a cookbook or food writing? I'm currently going through a pollan book.
Niki Segnit. She has combined flavours in pairs in new ways. Since she's done the testing for you, you can simply look for one ingredient and read her ideas for matches. Hard to describe, but they are often unexpected.
Harold McGee is probably right up your alley, too. I think he was a chemist or physicist first before becoming a scientific food writer. All about what happens to the steak during preparation
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Either today or tomorrow I'm picking up a ribeye primal which I'll wet age, I think. I have too many meat projects right now. However, I'd love to try butter poaching and then giving a hard sear with a torch.
Seems legit, right?
http://searzall.tumblr.com/
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Relevant to the discussion, I currently have a 1# new york steak in the bottom of my fridge. It's been rubbed with browned butter, and will be pan seared then finished in my fireplace tomorrow night.
*I hope.*
Post pictures! The butter poach/sear sounds interesting and delicious too.
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The thread on eating in restaurants led to some interesting contributions on steaks, so let's talk steak.
What cut(s) is(are) your preference?
How do you prepare it usually?
How do you prepare for just a few people versus for a bunch?
Do you prefer the oven or a Dutch oven like Le Creuset on the stovetop?
Do you marinate?
Other tips and comments?
Or merely want to declare your steak love?
I'm particularly interested in the more affordable cuts that can be taken to new heights in recipes such as bœuf bourguignon!
ETA
Should this be in recipes? Might have had a brain fart, sorry.
I'm a huge fan of prime rib. Only my college student budget isn't. I honestly get whatever cut is on sale. I got a half pound of NY strip for $3 since its sell by date was today, so those will be cooked up tonight and tomorrow!
Sometimes I marinade with whatever bottle marinade is on sale, but I've taken to preparing it with a Cambodian marinade for loc lac, which is a beef/chicken dish. It uses oyster sauce, a little ketchup, fresh lime juice, pepper, sliced garlic, and soy sauce as well.
Since I don't have access to a grill currently, I've found that wrapping it up in tinfoil and baking it in the oven is perfect.
I would also like to declare my steak love in this thread.0 -
Interesting. I'm planning on getting a sous vide unit tomorrow, otherwise I'd hunt up that thing they're got on their propane bottle.Either today or tomorrow I'm picking up a ribeye primal which I'll wet age, I think. I have too many meat projects right now. However, I'd love to try butter poaching and then giving a hard sear with a torch.
Seems legit, right?
http://searzall.tumblr.com/
Update on the steak situation. I'll get some pictures, but bought a 19 pound ribeye primal (boneless), and since it's in a vac bag already, going to wet age it for a few weeks then break it out to about 22 or so steaks. Then I'll vac pack them again. I'm thinking some of them might get a butter treatment prior to packing, then if there is a sous vide, boom. Cook in the bag, and then sear prior to serving.
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I have not, is it a cookbook or food writing? I'm currently going through a pollan book.
Niki Segnit. She has combined flavours in pairs in new ways. Since she's done the testing for you, you can simply look for one ingredient and read her ideas for matches. Hard to describe, but they are often unexpected.
Harold McGee is probably right up your alley, too. I think he was a chemist or physicist first before becoming a scientific food writer. All about what happens to the steak during preparation
Harold definitely sounds up my alley. With the folks I know, some play can be had.0 -
skirt steak
picania
portorhouse
ribeye
- occasionally I'll deign to eat a filet- but meh.
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I'm mostly disappointed consuming all other cuts of meat at this point in my life.
I'm officialy a steak snob. straight up butter- S/P- sometimes Adba or whatever i'ts called- but we don't get crazy- a good cut of meat cooked well doesn't need a whole lot of addeds.
Okay- to be fair- I WILL eat a london broil- but I don't like them- I only get them when I'm sick of eating chicken and down them in marinade for 3 days and then eat them practically raw.0 -
Speaking of practically raw beef...
Bò Tái Chanh is my favorite thing in the entire world.0 -
Interesting. I'm planning on getting a sous vide unit tomorrow, otherwise I'd hunt up that thing they're got on their propane bottle.Either today or tomorrow I'm picking up a ribeye primal which I'll wet age, I think. I have too many meat projects right now. However, I'd love to try butter poaching and then giving a hard sear with a torch.
Seems legit, right?
http://searzall.tumblr.com/
Update on the steak situation. I'll get some pictures, but bought a 19 pound ribeye primal (boneless), and since it's in a vac bag already, going to wet age it for a few weeks then break it out to about 22 or so steaks. Then I'll vac pack them again. I'm thinking some of them might get a butter treatment prior to packing, then if there is a sous vide, boom. Cook in the bag, and then sear prior to serving.
It's interesting how meat is allowed to hang for different lengths of time here in Europe. The longer it can hang/age, the more tender it gets. The first-quality cuts of ours are the absolute best in my opinion, because our week amount is around six I think. If it weren't that long like elsewhere (only three or so weeks max), or if one were to choose other cuts, I imagine the wet aging would come in very handy. On some cooking-contest show there was this one guy who wanted to sous vide everything and it was hilarious 0 -
Sous vide is a good tool, but in the hands of an oaf it is overdone. I've been doing it hillbilly style for a while, I'd like a legit unit finally.
The longer you let it hang, the more tender it gets. You can also get a little of this from an enzyme you find in papaya.
Here in the US in general, I think beef is generally sub 1 week old when it gets to the market. Just too young for a good flavor, which is why even supermarket beef gets damn good after aging.0 -
At home? Rib eye or New York, grilled, medium rare. Bleu cheese on top- Yum!0
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Sous vide is a good tool, but in the hands of an oaf it is overdone. I've been doing it hillbilly style for a while, I'd like a legit unit finally.
The longer you let it hang, the more tender it gets. You can also get a little of this from an enzyme you find in papaya.
Here in the US in general, I think beef is generally sub 1 week old when it gets to the market. Just too young for a good flavor, which is why even supermarket beef gets damn good after aging.
I have a sansaire immersion circulator, works well. I'll use a 4.75 gal cambro for large or long cooking projects and just a pot if it's something like chicken breast.
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I buy chuck steak, use salt and pepper and some cajun spice and then I broil it in the toaster oven. i like mine rare. Yuuuuuuum!0
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We just had steaks last night!
What cut(s) is(are) your preference? My favorite is filet mignon but a close second and third is Ny strip and ribeye.
How do you prepare it usually? Usually run with McCormicks Montreal steak seasoning and let it sit for a bit and the. Grill. I like mine cooked medium rare!
How do you prepare for just a few people versus for a bunch? Grill for sure
Do you prefer the oven or a Dutch oven like Le Creuset on the stovetop?
an enamel skillet works fine but I prefer a cast iron skillet if I'm doing it stove top.
Do you marinate? See above
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Fillet steak (UK) rubbed with a bit of olive oil, salt and pepper,
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I'm a big fan of flat iron and beef tenderloin (which I cut into my own fillet mignon).
That said, I did a standing rib roast for Christmas and we feasted on some amazing medium rare prime rib that evening.0 -
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if it's delicious and you get to eat it still- then no.
I'm not fussy- we cook on cast iron- and that's it. No special anything- butter little garlic salt and maybe sea salt.
it's tasty- makes me happy. that's all that matters
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