Thread: Steak!!!

As arrogant as it sounds, the best STEAK I've ever had was cooked by myself using a TV recipe. Perhaps that's just a confession that I've never eaten at "really nice" steakhouse. I'm sure I've never paid more than 25 or 30 bucks for a steak dinner...and that's fine by me!!!!

Ribeye, cut 1.5" thick (recipe times were for 1" and I didn't want to stray too far off the map)
Pepper Crusted
Pan-seared/cooked
Heavy Cream and Cognac added to pan drippings to make a gravy

Turned out a perfect medium-rare that leaned towards rare side.

Now, the best "piece of meat" in general is the 2" Porkchop at "Patti's 1880 Settlement" near Paducah, Ky.
That thing hardly even tastes like meat it's so good. It's in a world by itself...and 'no knife needed' is saying something for a 2" piece of pork.

Originally Posted by Soilarch

As arrogant as it sounds, the best STEAK I've ever had was cooked by myself using a TV recipe. Perhaps that's just a confession that I've never eaten at "really nice" steakhouse. I'm sure I've never paid more than 25 or 30 bucks for a steak dinner...and that's fine by me!!!!

Ribeye, cut 1.5" thick (recipe times were for 1" and I didn't want to stray too far off the map)
Pepper Crusted
Pan-seared/cooked
Heavy Cream and Cognac added to pan drippings to make a gravy

Turned out a perfect medium-rare that leaned towards rare side.

Now, the best "piece of meat" in general is the 2" Porkchop at "Patti's 1880 Settlement" near Paducah, Ky.
That thing hardly even tastes like meat it's so good. It's in a world by itself...and 'no knife needed' is saying something for a 2" piece of pork.

Not arrogant at all. The only real difference between the steak at a restaurant, and the one you cook yourself, is the 30% markup at the restaurant. But hey, you don't usually have to do the dishes at a restaurant.

There's really no secret to picking out and cooking a great steak - fat marbling and high heat.

Well a couple of tips - let your steak come to near room temp before cooking (a cold piece of meat lowers the temp of your pan hindering the searing), then season with salt and pepper (salt causes juices to come to the surface. The juices contain protiens and sugars that carmelize and give the steak it's color and flavor). Sear both sides over high heat. For thick cuts, finish in a hot oven. It's done when a finger pressed into the steak feels like the flesh at the base of your thumb (med rare). Let rest a minute in a warm place. Top with a compond butter, or other finishing sauce if you like - enjoy.



Scott

Anyone here turned back the clock and eat properly aged grass fed beef? I remember that's pretty much all there was when I was a kid, then my dad found corn fed beef and trundled along to cholesterol problems.

...........Michael Pollan........... is the article that got me started. Being of the medical persuasion, what really got my attention was the fact that this type of beef has a lot less of the nasty E. Coli problems that cause us to worry about eating it. The change in diet and hormones also influences the amount of bad cholesterol from beef.

Originally Posted by Mike Blue

Anyone here turned back the clock and eat properly aged grass fed beef?

Friends of our have an organic farm about two miles down the road. They keep a small herd of steer and each year they slaughter two. Each year I am promised a brisket and a few steaks. Each year I seem to be unreachable when the butchering occurs. Each year I am told how wonderful that grass fed beef is compared to the stuff I buy in the supermarket.

Originally Posted by Mike Blue

Anyone here turned back the clock and eat properly aged grass fed beef? I remember that's pretty much all there was when I was a kid, then my dad found corn fed beef and trundled along to cholesterol problems.

...........Michael Pollan........... is the article that got me started. Being of the medical persuasion, what really got my attention was the fact that this type of beef has a lot less of the nasty E. Coli problems that cause us to worry about eating it. The change in diet and hormones also influences the amount of bad cholesterol from beef.

Well don't worry about e. coli, or any other nasties, in your beef unless it is ground up. Especially if someone else has done the grinding. Steak Tartar is fine as long as you know the source of your meat, and especially if you prepare it yourself, and consume it fresh.

Bacterial contamination begins on the outside of a chunk of meat. In order for bacteria to get to the center of a steak, or roast, by the time the bacteria reach the center, the meat would be so rancid...you wouldn't want to eat it. But grinding the meat mixes the outside stuff with the inside.

Any contamination on the outside of the meat will be destroyed during searing, roasting, grilling, etc.

This is why it is generally safe to eat rare whole cuts of beef, and unsafe to eat rare hamburger.


Scott

Originally Posted by icedog

Friends of our have an organic farm about two miles down the road. They keep a small herd of steer and each year they slaughter two. Each year I am promised a brisket and a few steaks. Each year I seem to be unreachable when the butchering occurs. Each year I am told how wonderful that grass fed beef is compared to the stuff I buy in the supermarket.

Except for this year when you give them a new phone number (my own). I'm always available when it comes to beef. Always.

Partial to Del friscos and the NY Strip with a side of Potatoes Au Grautin

Originally Posted by Quick Orange

Except for this year when you give them a new phone number (my own). I'm always available when it comes to beef. Always.

They can call me as well. But I will more than likely working with my cousins when their grass fed Angus is ready in the fall.

The best steak I have had out, ever was in Simpsons on the Strand in London. A beautiful fillet, which before you shout is a different cut to filet mignon, cooked "bleu". I am sure it was still mooing when it arrived. So tender it could be cut with a fork & so red that it was still bleeding. There was not much change from £30 ($42) & it was nearly twenty years ago.

At home? Any time I cook steak! Sear it both sides & reduce the juice with red wine & pepper. The only problem is that now Silver complains because she is not allowed, by the fascist midwives, may I say, to eat anything that has not been burnt to a crisp. She has made me promise to feed her a whole raw cow the moment Squid arrives.

My favorite was a little restaurant I don't remember the name of in the stockyards in Ft. Worth. Medium rare ribeye or porterhouse. Both were exquisite and I would go back just for the steak.