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August 04, 2013

Steak: A Primer [CBD]
— Open Blogger

ItÂ’s made from cows. Not salmon, or pigs or lambs or turkeys or broccoli. And ideally it is made from fattened cows with beautiful intramuscular fat that speckles the meat (more about marbling later), like delicate snowflakes on a red velvet portrait of your favorite butcher. Perhaps I am being doctrinaire, but think about Â“going out for a steak.Â” What comes to mind?

And not just any chunk of the cow. There are plenty of delightful-tasting bits that one can cut out of a steer, but steak is more carefully defined than Â“able to be grilled in one piece in a short amount of time.Â” In fact, the structure of cows and how they are cut up is a fairly complicated topic, and one that is studied carefully by academics. Take a look at this link if you donÂ’t think itÂ’s a serious topic.

My personal favorite is the New York strip steak, which is simply a T-bone without the bone and that silly little piece of tenderloin that always gets overcooked and is a waste of time anyway. But the simple rib steak is a contender, especially if you can find one with a large piece of the deckle along the outer edge. The ones with the deckle can be identified by the shorter and wider rib bone (The boneless one in the above photo is a great example). And the classic steakhouse cut is the Porterhouse, which is the T-bone with a larger chunk of the tenderloin. There are a few other cuts that I would classify as Â“steak,Â” with skirt steak, hanger (DonÂ’t buy it butterfliedÂ…itÂ’s a crime against meat) and sirloin being the top and bottom of that list. And just so you know how to trim hanger steak with the best of 'em (However, don't butterfly the damned thing. It is fantastic when left thick):

The problem is that fat is flavor, and to get a cow nice and fat takes moneyÂ…lots and lots of money (and good genes). Transportation to a feed lot isnÂ’t cheap, and feed lots are now competing with ethanol producers for corn. Although Obama has suspended the laws of economics for many things, so perhaps the huge rise in beef prices is just an illusion.

Oh, to make it even more difficult, there is no guarantee that even after spending some time on a feed lot that a particular cow is going to be fattened perfectly. In fact, most of them just put on a bunch of weight in the form of layers of fat around their muscles. Only a few percent fatten up perfectly, so that the fat is evenly distributed throughout the muscle (marbling), in small flecks that melt quickly on the grill and keep the steak nice and juicy. They call that Â“prime,Â” but not all prime is the same, as the buyers for the great steakhouses will attest. They pay a large premium for the very best prime beef, which poor schmucks like us only get very occasionally when a beautiful sub-primal shows up at the local butcher or market.

But they donÂ’t stop with the very best beef. They then take those gorgeous, beautifully marbled, extremely rare sub-primals and age them for a very long time. The time the beef spends in the aging locker allows some enzymes in the beef and the microbes that will soon go to town on the surface to tenderize the meat and to add a certain funkiness. It also concentrates the flavors somewhat by dehydrating the meat. So they are left with less beef than they started with, and guess who pays the difference?

To be fair, most of the top-end steakhouses do an excellent job of selecting, aging and cooking their steaks. The shocking price of their steaks is at least in part understandable in light of the cost of an aged steak at a good butcher. They are getting $25/lb., so that $95 for a 30 ounce porterhouse at a fancy steakhouse isnÂ’t out of line with the food costs of other dishes at comparable restaurants.

ItÂ’s almost impossible to duplicate the cooking methods found at these places -- the temperatures in a commercial grill easily exceed 1000Â° -- but a good charcoal or gas grill will produce excellent results. The most important thing is to take the steak off the grill before it reaches your desired internal temperature, because it will continue to increase for a few minutes. I have found that the internal temperature can increase by five degrees in a thick steak. Oh, that assumes that you are going to let it rest before you eat it. If not, donÂ’t bother with prime, or prime aged. Or steak. And since you asked, here's some more advice. Take the steaks out of the refrigerator about one hour before cooking, and salt liberally (both sides) with a coarse-grained salt. And buy them thick. Thin is great for chicken-fried steak, but for grilled steaks, go for at least 1.5."

Ah, but what if you want a nice steak and itÂ’s February, with a NorÂ’easter roaring outside and 12Â” of snow on your trusty Weber grill? I would say, Â“Suck it up panty-waist and get your ass outside.Â” But if you want to turn in your man card and still eat steak, then use a heavy cast-iron pan and cook your steak Â“Pittsburgh,Â” which is simply a steak cooked on hot iron. The origin of the term seems to be in the steel mills, where the workers had access to lots of hot iron, and would cook their lunch by slapping it on the nearest hot chunk. This technique also makes it easier to use the typical steakhouse cheat, which is to toss some butter on the steak and add even more fat (and flavor) to the meat. In fact, there are some who think that the top steakhouses use butter and some fat trimmed from the aged primal to maximize that funky, minerally flavor that aged beef aficionados are always searching for.

[Addendum} Commenter Lauren mentioned a great technique for pan-searing steak

Posted by: Open Blogger at 02:00 PM | Comments (239)
Post contains 1021 words, total size 6 kb.

1 We're having a couple of lobsters husband brought back from Maine last night.

Posted by: Jane D'oh at August 04, 2013 02:03 PM (lVPtV)

2 Fareed Zakaria wants it grown in a dish.

Posted by: Bertram Cabot Jr. at August 04, 2013 02:04 PM (MkZzi)

3 We had a couple of filet mignons cooked in a cast iron skillet last night.

Posted by: Jane D'oh at August 04, 2013 02:05 PM (lVPtV)

4 Gaia weeps when you eat a cow.

Posted by: Cicero (@cicero) at August 04, 2013 02:05 PM (8ZskC)

5 I'm in love. You don't see marbled steak in the markets here in Connecticut, because we are, you know, HEALTHY, and opposed to stuff that tastes good.

Posted by: Caliban at August 04, 2013 02:05 PM (2ArJQ)

6 4 Gaia weeps when you eat a cow.

She doesn't give a fuck about lobsters, does she? Aren't they just giant cockroaches who live in the sea?

Posted by: Jane D'oh at August 04, 2013 02:06 PM (lVPtV)

7 Gaia says screw the lobsters.

Posted by: The Gortons Fisherman at August 04, 2013 02:07 PM (8ZskC)

8 I eat steak five times a week but the less tasteful lean cuts. I further destroy them according to others by cooking them on a George Foreman but I like them and the ease of cooking them and that's what counts.

Posted by: Sebastian Melmoth at August 04, 2013 02:08 PM (3aj5/)

9 Mmmmm! Don't forget some Bleu cheese crumbles

Posted by: Old Buffalo at August 04, 2013 02:08 PM (KArqF)

10 Prime Rib is my favorite cut. Sure filet is better but it costs a damn fortune. I like it medium rare. The problem is wifey likes it well done and MIL likes it charcoal.

Posted by: Vic at August 04, 2013 02:09 PM (lZvxr)

11 I cook my dogs over an exotic mix of superheated fatwood and hickory, in the style of Bob Putnam, whom I know personally.

Posted by: Barky O'Genius at August 04, 2013 02:09 PM (8ZskC)

12 AND ANOTHER THING, when I was a kid, growing up in good old Fairfield County, there were strange institutions called MEAT MARKETS. Our local market was Scholl's, and when you went in to see those rosy-cheeked German butchers they would give you a perfectly marbled, perfectly aged strip steak and you didn't even have to go to Ruth's Chris, or whatever the hell the name of that place is. Yes, AGED, the right color and all.

Posted by: Caliban at August 04, 2013 02:09 PM (2ArJQ)

13 Seems like he cut off to much of the fat in that video.

Posted by: lowandslow at August 04, 2013 02:13 PM (Fz2C7)

14 The problem with either going to a good steakhouse or cooking it at home is listening to my wife bitch about cholesterol and gaining weight and yada yada yada.

Posted by: Nevergiveup at August 04, 2013 02:13 PM (jE38p)

15 We've still got a local meat market that will sell prime steaks. And there's a huge difference. It's worth the extra $$'s and you can make an excellent meal at home that rivals most restaurants. The website "Amazingribs" has some excellent cooking tips.

Posted by: Old Buffalo at August 04, 2013 02:13 PM (KArqF)

16 We used to have a little hole in the wall market and gas station about 15 miles away in which the owner was a retired butcher. He always had the best rib eye cuts of any I had ever seen around here. You could order them to what ever thickness you wanted.

Unfortunately he turned the buisness over to his son and it just ain't the same anymore.

Posted by: Vic at August 04, 2013 02:13 PM (lZvxr)

17 I eat them all, but I'm always a sucker for Prime Rib with a novel theme. Cajun, etc. The best Steak of any kind was in Vegas at/Tom Collichios thing. A tenderloin of some variety. Too good to remember the details.

Posted by: Lincolntf at August 04, 2013 02:13 PM (ZshNr)

18 >> Oh, that assumes that you are going to let it rest before you eat it. If not, donÂ’t bother with prime, or prime aged. Or steak. Hahahaha. +1

Posted by: Andy at August 04, 2013 02:14 PM (li+aS)

19 Eat the cow. Eat the cow!!

Posted by: Lobster at August 04, 2013 02:14 PM (OQpzc)

20 I had aged beef in Iowa. Tasted rotten.

Posted by: Lobster at August 04, 2013 02:15 PM (OQpzc)

21 NY Strip

Originally Kansas City Strip.

But they figured that name wouldn't sell.

And very nice post CBD. Gotta eat my salmon dinner that Mrs Road just fixed.

Be back shortly.

Posted by: Tobacco Road at August 04, 2013 02:15 PM (4Mv1T)

22 I bought a whole beef tenderloin the other day and cut it up into 10-12 good-sized steaks. Saved at least 50% off the cost by doing it that way. Had a great dinner with friends, and still have plenty left in the freezer.

Posted by: PabloD at August 04, 2013 02:15 PM (hhp7Q)

23 A Korean family opened a seafood market a few miles from us a couple of years ago. Cleanest place you can imagine, and great, fresh seafood.

A few months ago they opened a meat market next door. I need to check it out.

Posted by: Jane D'oh at August 04, 2013 02:16 PM (lVPtV)

24 Is Prime Rib considered a steak? I always assumed it was a roast.

Posted by: lowandslow at August 04, 2013 02:17 PM (Fz2C7)

25 And I threatened to kill a grandson one time when he dumped ketchup on a ribeye I had just took off the grill.

And correction to #10. I meant ribeye not prime rib.

Posted by: Vic at August 04, 2013 02:17 PM (lZvxr)

26 Last night, after taping Real Time with Bill Maher, Frank referred to the fact that he was a Â“pot-smoking atheistÂ” on the post-show segment Â“OvertimeÂ”

Posted by: Islamic Rage Boy at August 04, 2013 02:17 PM (e8kgV)

27 17 I eat them all, but I'm always a sucker for Prime Rib with a novel theme. Cajun, etc. The best Steak of any kind was in Vegas at/Tom Collichios thing. A tenderloin of some variety. Too good to remember the details.

Posted by: Lincolntf at August 04, 2013 06:13 PM (ZshNr)

We ate at Wolfgang Puck's Cut in Vegas a couple of years ago. Amazing steak. Amazing bill!

Posted by: Jane D'oh at August 04, 2013 02:17 PM (lVPtV)

28 I know some consider it sacrilege, but I locally source grass fed beef that's technically "rose veal". Better than any grain fed steak I've ever had. I prepare them using Alton Brown's indoor method. Fabulous.

Posted by: Lauren at August 04, 2013 02:18 PM (ELdpj)

29 Annnnnd that solves the question of what should I have for dinner.

Posted by: alexthechick - SMOD. Take us away. at August 04, 2013 02:19 PM (Gk3SS)

30 tenderloin and ribeye when I can afford it

NY strip is nice

and I like a nice piece of top sirloin

Posted by: Jones in CO at August 04, 2013 02:19 PM (8sCoq)

31 My husband saw our twin fawns in the yard last night.

For the umpteenth time he said, "I wonder what fawn tastes like?"

He worries me.

Posted by: Jane D'oh at August 04, 2013 02:20 PM (lVPtV)

32 Lets see, large sea insects, or a slice of cow. It's not even a contest. In other news, Sunday came and went in the overseas embassies. How were the attacks? Were they as epic as Ogabe said they'd be?

Posted by: UWP at August 04, 2013 02:20 PM (r98SZ)

33 "And I threatened to kill a grandson one time when he dumped ketchup on a ribeye I had just took off the grill."

You see people in restaurants murder them all the time with A1 or Heinz. Just order a hamburger for christ sake.

Posted by: lowandslow at August 04, 2013 02:20 PM (Fz2C7)

34 but a grass-fed bison ribeye? fuggedaboutit

Posted by: Jones in CO at August 04, 2013 02:20 PM (8sCoq)

35 31 For the umpteenth time he said, "I wonder what fawn tastes like?"

He worries me.

Posted by: Jane D'oh at August 04, 2013 06:20 PM (lVPtV)

DNR will come and shoot them for you.

Posted by: Vic at August 04, 2013 02:21 PM (lZvxr)

36 I'm hungry now. There are few tastier things then a really good cut of beef cooked just right. Best one I ever had was pan blackened and then cooked to perfection. I melted in my mouth and washed tasty bliss all over my tongue. I've had other good steaks, but none as tasty as that one.

Posted by: The Political Hat at August 04, 2013 02:21 PM (Vk2pI)

37 Words to live by.

Posted by: Buddha at August 04, 2013 02:21 PM (8NlUk)

38 just a little coarse black pepper on mine

Posted by: Jones in CO at August 04, 2013 02:21 PM (8sCoq)

39 I love it when Michelle cooks me a nice Samoyed sirloin. From puppies.

Posted by: BowWowObama at August 04, 2013 02:22 PM (JuekB)

40 And I threatened to kill a grandson one time when he dumped ketchup on a ribeye I had just took off the grill." ---- I did kill mine. It was a big scene, but now the rest know... I'm serious about that shit.

Posted by: UWP at August 04, 2013 02:22 PM (r98SZ)

41 If I had a steak, it would look like a skirt.

Posted by: Barack at August 04, 2013 02:22 PM (8NlUk)

42
One thing about my wife that drives me nuts.....she carefully trims all the visible fat from her steak before eating. Then she feeds these 'scraps' to the dog....our German Rottie, who swallows bones whole, unless they're too big, then he goes crack, crack, crunch, gulp. He does not now, and never has saved bones.

Disgusting as it is, watching him trying to poop the next morning is funny as hell.

Posted by: Sticky Wicket at August 04, 2013 02:23 PM (qoQi/)

43 "Perhaps I am being doctrinaire, but think about 'going out for a steak.' What comes to mind?"

What comes to mind? How about a formerly cherished pleasure which is now too costly to indulge thanks to Obamanomics? Thanks so much for that pleasant reminder.

Hell, eating meat at home is getting to be exorbitant. Mrs. Torquewrench tracks grocery, produce and butcher sales with laser precision. And what she relays is that not only are sales on meat becoming steadily fewer each month, but the discounts when there are sales have been considerably less generous.

Posted by: torquewrench at August 04, 2013 02:23 PM (gqT4g)

44 New York Strip or Rib Eye: For apartment dwellers and those sans grill, Sefton's recipe: 1) Preheat a skillet and the oven to 500Âº F. 2) Salt and pepper the meat on both sides generously and let it rest at room temperature for about an hour. 3) Remove the pan (should be screaming hot) and set it on a high burner. Place meat in pan and let sear for 3 to 3.5 minutes a side. 4) Flip back to the first side and place in the hot oven for another 3 minutes. 5) Remove from the oven and let rest on a plate for at least 6 minutes. Carve it up and enjoy. It should be medium rare and pink on the inside (like I likes my wimmins!). NB: ALWAYS USE OVEN MITTS lest you recreate that scene from "Raiders of the Lost Ark."

Posted by: J.J. Sefton at August 04, 2013 02:24 PM (+98Gb)

45 I don't mind a little sauteed onions and mushrooms with a cheaper piece of meat.

Posted by: lowandslow at August 04, 2013 02:25 PM (Fz2C7)

46 43 Posted by: torquewrench at August 04, 2013 06:23 PM (gqT4g)

One of the financial analysts ob FoxB said a week or so ago that the value of the dollar has dropped 40% just since Obama took office. Personally I think it has dropped further than that.

Hell you can't even buy 1/2 gal ice cream any more.

Posted by: Vic at August 04, 2013 02:25 PM (lZvxr)

47 Posted by: J.J. Sefton at August 04, 2013 06:24 PM (+98Gb)

That's how I do filets. Plus, cover with foil and let the meat rest for a few minutes so you don't lose the juices.

Posted by: Jane D'oh at August 04, 2013 02:25 PM (lVPtV)

48 ALSO... Make sure windows are open and the oven vent is on high. If you have a dirty oven, the thing will smoke like a banshee. I now us a stainless steel splatter screen and a stainless steel mesh colander when browning and roasting a chicken to prevent splatter in the hot oven. Works like a charm.

Posted by: J.J. Sefton at August 04, 2013 02:26 PM (+98Gb)

49 For less fatty cuts like filet, starting at room temperature, I sear them both sides and stick the skillet and steaks into a preheated convection oven and roast them at a lower temperature. They don't dry out, but a little butter doesn't hurt either.

Posted by: chuckr at August 04, 2013 02:26 PM (UGxsK)

50 Husband loves sauteed mushrooms with steak. And we've swapped out Greek yogurt for sour cream on the rare occasions we have baked potatoes (we usually split one potato).

Posted by: Jane D'oh at August 04, 2013 02:27 PM (lVPtV)

51 yeah when I do steak I have to do it on the stove top like Paulie and those guys when they were in the joint

sear it on both sides in a hot skillet with just a suggestion of olive oil, then turn the heat down low and cook it slow to desired doneness

Posted by: Jones in CO at August 04, 2013 02:27 PM (8sCoq)

52 47 Posted by: Jane D'oh at August 04, 2013 06:25 PM (lVPtV) Yup. I actually prefer meats with a bit more fit than filet. More better flavor and not as pricey.

Posted by: J.J. Sefton at August 04, 2013 02:27 PM (+98Gb)

53 44 Posted by: J.J. Sefton at August 04, 2013 06:24 PM (+98Gb)

If I can't grill I prefer to broil them in the oven. But the only time I can't grill is when I have already taken the steaks out and it damn starts raining.

Posted by: Vic at August 04, 2013 02:27 PM (lZvxr)

54 FAT not fit.

Posted by: J.J. Sefton at August 04, 2013 02:27 PM (+98Gb)

55 And I threatened to kill a grandson one time when he dumped ketchup on a ribeye I had just took off the grill. And correction to #10. I meant ribeye not prime rib. Posted by: Vic at August 04, 2013 06:17 PM (lZvxr) My nephew use to eat his steak well done. Uncle YIKES! broke that habit.

Posted by: YIKES! at August 04, 2013 02:28 PM (mETGQ)

56 Posted by: J.J. Sefton at August 04, 2013 06:27 PM (+98Gb)

Our Kroger has bacon-wrapped filets on sale all the time. I bought two yesterday for $5.

Posted by: Jane D'oh at August 04, 2013 02:28 PM (lVPtV)

57 All you steak eaters are using PEDs since it contain creatine. You are all banned from the MLB effective immediately .

Posted by: Sebastian Melmoth at August 04, 2013 02:28 PM (iReEb)

58 Jones,,I've found searing on the stove top and finishing in a 500 degree oven for a few minutes results in a much better steak than stovetop alone.

Posted by: Lauren at August 04, 2013 02:29 PM (ELdpj)

59 53 If I can't grill I prefer to broil them in the oven. But the only time I can't grill is when I have already taken the steaks out and it damn starts raining. Posted by: Vic at August 04, 2013 06:27 PM (lZvxr) It's all about searing the meat on each side in a very very hot pan. Really makes a big difference in flavor/juiciness. It's the indoor smoke that sucks, though I think I've beaten it.

Posted by: J.J. Sefton at August 04, 2013 02:29 PM (+98Gb)

60 I like sauteed mushrooms and onions with steak as well; as a side. But I rarely get them.

For a few months I can get Vidalia onions and I try to do at least one steak with those.

Posted by: Vic at August 04, 2013 02:30 PM (lZvxr)

61 For the less than perfect cuts of beef, I'll usually cook it with bacon and water chestnuts in a cast iron skillet. For the even less than perfect cuts of beefÂ… well, that's what Chili is for.

Posted by: The Political Hat at August 04, 2013 02:30 PM (Vk2pI)

62 Dammit, going to the store.

Posted by: lowandslow at August 04, 2013 02:30 PM (Fz2C7)

63 I think I'll put the lobsters in the freezer for a few minutes to put them "to sleep" before their bath.

I always ice-down live blue crabs for a bit so they don't crawl out of the pot (and this has happened...we called it "Night of the Living Crabs" and there was blood...husband's thumb).

Posted by: Jane D'oh at August 04, 2013 02:31 PM (lVPtV)

64 50 Posted by: Jane D'oh at August 04, 2013 06:27 PM (lVPtV) Wow! Mrs. Sefton does the mushrooms and onions. I have to be careful not to tempt a gout flare-up. But they are great.

Posted by: J.J. Sefton at August 04, 2013 02:31 PM (+98Gb)

65 Yep JJ , heat the pan up in the oven while it's preheating. Then yank it out and throw it on a hot burner. Thank you, Alton Brown!

Posted by: Lauren at August 04, 2013 02:31 PM (ELdpj)

66 My favorite cut? "On Sale" for $3.99/lb or less.

Posted by: Count de Monet at August 04, 2013 02:31 PM (OXXY8)

67 Hell you can't even buy 1/2 gal ice cream any more.
Unless it's Blue Bell.
http://cdn.bluebell.com/what_were_crankin_out/our_ice_cream.html

Posted by: Bertram Cabot Jr. at August 04, 2013 02:31 PM (MkZzi)

68 just got done grilling some t-bones.

Though I can only speak for the steakhouse I cooked at, we used to butter the steaks (and I still do when I'm grilling at home)

Posted by: The Dude at August 04, 2013 02:31 PM (vJdyz)

69
J.J. Sefton at August 04, 2013 06:24 PM (+98Gb)

My method:

Take steaks from fridge, rinse, then pat dry.

Coat with very coarse salt, both sides, and all edges.

Let rest until steaks are about room temperature. Rinse them of salt, pat dry.

Using tongs, sear edges in a very hot pan.

Sear both sides of the steak in the same pan, (cast iron is best).

Transfer to pan over medium low heat, cook two minutes on each side.

Transfer to warmed plates, let rest, (covered), for about two minutes, and serve.

Posted by: Sticky Wicket at August 04, 2013 02:32 PM (qoQi/)

70 I'm afraid of my oven

been a while since I used the self-clean feature- probably easier to get a new stove at this point

Posted by: Jones in CO at August 04, 2013 02:32 PM (8sCoq)

71 My husband's aunt gave me some Palm Restaurant coarse salt. It's awesome on steaks with coarse-ground pepper.

Off to prepare to murder the sea cockroaches.

Posted by: Jane D'oh at August 04, 2013 02:33 PM (lVPtV)

72 Haha, I have the image of Jones' oven opening up and saying "feed me, Jones! Feed me"

Posted by: Lauren at August 04, 2013 02:34 PM (ELdpj)

73 I have prime rib eyes set for tonight.

Posted by: Wyatt's Torch at August 04, 2013 02:34 PM (zxrQh)

74 Dang, I have been cooking a pork butt very slowly for the past seven hours. It will be ready in one more. Not as good as dime of the best beef I have had, (Used to work at a joint with a big wood fired grill) but it will be Damned good.

Posted by: traye at August 04, 2013 02:34 PM (0mwQu)

75 70 I'm afraid of my oven been a while since I used the self-clean feature- probably easier to get a new stove at this point Posted by: Jones in CO at August 04, 2013 06:32 PM (8sCoq) I tried the self-clean on the new oven a few weeks back and shut it down after a half hour. Fumes were like driving through Elizabeth, NJ or Gary, IN with the windows open. Easy-Off and now I use a splatter screen on anything fatty being broiled.

Posted by: J.J. Sefton at August 04, 2013 02:34 PM (+98Gb)

76 " Off to prepare to murder the sea cockroaches." I prefer "abomination of the sea".

Posted by: God at August 04, 2013 02:34 PM (ELdpj)

77 Mmmmm! Don't forget some Bleu cheese crumbles Posted by: Old Buffalo at August 04, 2013 06:08 PM (KArqF) Or a wedge salad with sliced onion and tomato drizzled in blue cheese dressing on the side.

Posted by: Tattoo De Plane at August 04, 2013 02:35 PM (RUw+I)

78 A kamado can ROCK a steak...just saying

Posted by: Kawfytawk at August 04, 2013 02:35 PM (qdzWt)

79 My oven has some weird steam clean self cleaning cycle. It scares me.

Posted by: God at August 04, 2013 02:35 PM (ELdpj)

80 Heh. That's what I get for socking God.

Posted by: Lauren at August 04, 2013 02:36 PM (ELdpj)

81 69 Posted by: Sticky Wicket at August 04, 2013 06:32 PM (qoQi/) I never sear the sides. Will do that next time. I have an old teflon pan so I imagine that's what that yummy back-note flavor is! Time for a cast iron skillet.

Posted by: J.J. Sefton at August 04, 2013 02:37 PM (+98Gb)

82 #46

Yeah, I noticed that. Just like they did with candy bars many years ago. They didn't want to visibly raise the price, so the product shrunk. If I get too enthused when trying to explain this to kids, they start to think I'm claiming a Butterfinger in 1974 sold for ten cents and was the size of a ten year old's forearm. No, no, I tell them, you have to go back to the late 50s for that.

I also see a version of this at Wal-mart where they'll have a version of the product just a little smaller so it can be advertised at a slightly lower price. Not really, in the case of those items.

Posted by: epobirs at August 04, 2013 02:37 PM (kcfmt)

83 EAT MOR CHIKEN!

Posted by: Chik-Fil-A Cows at August 04, 2013 02:37 PM (JawqV)

84 Takes me one minute to clean my George Foreman. Worth the trade off.

Posted by: Sebastian Melmoth at August 04, 2013 02:37 PM (iReEb)

85 my stove is that old electric one with the metal burner pans underneath the flip-up heat elements

would like to replace it

Posted by: Jones in CO at August 04, 2013 02:37 PM (8sCoq)

86 don't most fancy restaurants cook their steaks sous vide style?

Posted by: Jose at August 04, 2013 02:37 PM (zc/sw)

87 Gais invented carnivores so she could enjoy meat vicariously.

Posted by: epobirs at August 04, 2013 02:37 PM (kcfmt)

88 No steak for us tonight, fixin to light the turkey fryer and fry a rack of pork ribs.

Posted by: SpongeBob ReaverSaget at August 04, 2013 02:38 PM (kxSZr)

89 " Time for a cast iron skillet.Â " Definitely! I personally like my grill pan so I can get the cross marks.

Posted by: Lauren at August 04, 2013 02:38 PM (ELdpj)

90 We have a double oven. One is old style analog controls, which the wife uses. The other oven has never been used, which is digitally controlled. Only one has a self clean mode. Guess which one.

I will have to hire a cleaning crew for the one oven we do use when it is time to sell this house. 'Cause it doesn't self clean.

Posted by: Tobacco Road at August 04, 2013 02:38 PM (4Mv1T)

91 Most steak houses sear the steaks over a grill and then finish in ovens that get kiln hot. As someone who knows pottery, I just don't like ordering my steak at Cone 4.

Posted by: J.J. Sefton at August 04, 2013 02:38 PM (+98Gb)

92 Posted by: epobirs at August 04, 2013 06:37 PM

Yeah, I remember the giant Butterfingers... they came with a pull handle and wheels.

Posted by: LC LaWedgie at August 04, 2013 02:39 PM (6xhLc)

93 My Gawd, that's a beautiful steak up top.

For me if it's not ribeye, then why bother?

Had my retirement luncheon at a steakhouse. lady next to me ordered a ribeye... well done.

I cursed her to Hell and back for causing a cow to give its life in vain.

Posted by: BPSCG at August 04, 2013 02:39 PM (YO6qw)

94 Yep, been using Cast Iron Skillet but in the gas grill. Put in 500 degree grill for around 10 minutes then slap the NY Strip on it for 2.5 minutes first side then 2 minutes second side. Set it aside, let pan cool a little then add beef stock, scrape bits, reduce then add brandy and lite the mutha fucka up. Then the cream and peppercorns and reduce. Put steak on bed of mashed taters and slather sauce on top with side of asparagus and bottle of Ferrari Cab. Take a nap.

Posted by: Scottye_fl at August 04, 2013 02:39 PM (PFl/3)

95 Well done? That's just a crime.

Posted by: Lauren at August 04, 2013 02:40 PM (ELdpj)

96 me dear old Mum (she's 76 now) still uses the same cast iron skillet that I can remember her making pancakes and grilled cheese sammiches for us when we were kids

thing's gotta be 50 years old

Posted by: Jones in CO at August 04, 2013 02:41 PM (8sCoq)

97 94 Posted by: Scottye_fl at August 04, 2013 06:39 PM (PFl/3) That is a badass recipe!

Posted by: J.J. Sefton at August 04, 2013 02:42 PM (+98Gb)

98 93 posted by: BPSCG at August 04, 2013 06:39 PM (YO6qw) Sounds like my MIL She refuses to eat any meat that has the slightest bit of pink to it....Like shoe leather to me

Posted by: Kawfytawk at August 04, 2013 02:42 PM (qdzWt)

99 Hey know it all...at least get it right. They are steers or heifers, not cows.....moron.

Posted by: Texas Redneck at August 04, 2013 02:42 PM (HhKy4)

100

Grilled ribeyes with grilled onions and grilled garlic, drizzled with little rosemary and thyme infused butter. Nice and crispy on the outside and warm and red on the inside.

Accompanied by a baked tater with green onions, sour cream and real bacon on top.

Can't let the American Heart Association intimidate you.

Posted by: CrotchetyOldJarhead at August 04, 2013 02:43 PM (B2fm1)

101 Posted by: Vic at August 04, 2013 06:09 PM (lZvxr)

Who says filet is better?

Whoever they are, they are wrong. The two best cuts are rib steak and NY strip.

Posted by: CharlieBrown'sDildo at August 04, 2013 02:43 PM (gqgiP)

102 96 me dear old Mum (she's 76 now) still uses the same cast iron skillet that I can remember her making pancakes and grilled cheese sammiches for us when we were kids thing's gotta be 50 years old Posted by: Jones in CO at August 04, 2013 06:41 PM (8sCoq) And that's the key to the flavor. NEVER clean a cast iron skillet or grill with soap!!!! Just water and wipe down. There's a burger joint out there somewhere that has had the same griddle for almost 100 years and people flock from all over the country because of the flavor it imparts.

Posted by: J.J. Sefton at August 04, 2013 02:43 PM (+98Gb)

103

I never sear the sides. Will do that next time. I have an old teflon pan so I imagine that's what that yummy back-note flavor is!

Time for a cast iron skillet.

Try the salt trick too...especially on cheaper cuts of beef. It tenderizes the meat, and once rinsed off, it does not leave the steaks tasting salty.

Cast iron for primarily one reason...mass. It holds, and distributes heat well, unlike thinner aluminum pans. And really, a properly seasoned cast iron frying pan is a wonder to behold.

Posted by: Sticky Wicket at August 04, 2013 02:44 PM (qoQi/)

104 to accompany the steak, I like a baked pitater and a garden salad

dessert should be a slice of pecan pie with a scoop of vanilla

Posted by: Jones in CO at August 04, 2013 02:44 PM (8sCoq)

105 "And that's the key to the flavor. NEVER clean a cast iron skillet or grill with soap!!!! Just water and wipe down. " Posted by: J.J. Sefton at August 04, 2013 06:43 PM (+98Gb) If its seasoned right....a paper towel is all that's needed.

Posted by: Kawfytawk at August 04, 2013 02:45 PM (qdzWt)

106

You all are a bunch of wimps. Just turn the bull loose in the restaurant and I'll rip off a hunk as he runs by.

Posted by: Seamus Muldoon at August 04, 2013 02:45 PM (mvenn)

107 103 Posted by: Sticky Wicket at August 04, 2013 06:44 PM (qoQi/) Yup. We have a griddle and use it every so often for other things. Hotcakes are great on it too. It's just hard to get even heat across two burners. You get a cold spot in the middle.

Posted by: J.J. Sefton at August 04, 2013 02:45 PM (+98Gb)

108

...with my bare hands...

Posted by: Seamus Muldoon at August 04, 2013 02:45 PM (mvenn)

109 98 Sounds like my MIL She refuses to eat any meat that has the slightest bit of pink to it....Like shoe leather to me

Posted by: Kawfytawk at August 04, 2013 06:42 PM (qdzWt)

I'll bet my MIL beats them all. I was grilling small steaks cut from an eye of the round one evening. One of the smaller ones fell though the grill into the burners.

When I had finished with the steaks I removed the grill and used tong to pull it out. I went to throw it away and MIL said no, she ate it. It looked like a charcoal briquet.

Posted by: Vic at August 04, 2013 02:45 PM (lZvxr)

110 What's worse too is she is from Texas.

Posted by: Vic at August 04, 2013 02:46 PM (lZvxr)

111
a little Lawry's on it before you put it on the grill is all you need

Posted by: you got chocolate in my soothsayer! at August 04, 2013 02:46 PM (39q3n)

112 Posted by: Lauren at August 04, 2013 06:18 PM (ELdpj)

I think that grass-fed beef has its place, but some of it is mediocre. If you have a local source who does a good job, then more power to you!

Personally? I like the corn fattened flavors.

Posted by: CharlieBrown'sDildo at August 04, 2013 02:46 PM (gqgiP)

113 That is a badass recipe! Posted by: J.J. Sefton at August 04, 2013 06:42 PM (+98Gb) It's downright delicious bro....

Posted by: Scottye_fl at August 04, 2013 02:47 PM (PFl/3)

114 Posted by: Vic at August 04, 2013 06:45 PM (lZvxr) heh....If my MIL wasn't an only child I would say they HAD to be related!

Posted by: Kawfytawk at August 04, 2013 02:47 PM (qdzWt)

115 Time for a cast iron skillet.

Posted by: J.J. Sefton at August 04, 2013 06:37 PM (+98Gb)

I have all my late mom's cast iron, as well as pieces that go all the way back to one of my great-grandmother's.

I've promised several pieces to the boy once he's out of the Corps and on his own. He loves to cook.

And cast iron is so amazing if you treat it right. The original "no stick."

Posted by: Jane D'oh at August 04, 2013 02:47 PM (lVPtV)

116 Mrs. Sefton likes to rub crushed garlic onto the meat and let it sit. I find it burns and gets bitter, no matter how hard you try and remove it.

Posted by: J.J. Sefton at August 04, 2013 02:47 PM (+98Gb)

117 101 Whoever they are, they are wrong. The two best cuts are rib steak and NY strip.

Posted by: CharlieBrown'sDildo at August 04, 2013 06:43 PM (gqgiP)

A filet is simply the round part of a rib eye.

Posted by: Vic at August 04, 2013 02:47 PM (lZvxr)

118
I have a meat guy (or gal or both), we just order a quarter cow every so often, shows up all cut and packed & such once they sell the other 3/4. Goes right into the freezer and call me for dinner. Alot cheaper that way, tastes better too.

While we were waiting for our 1/4 to show up once my wife went to the store to pick up a couple of steaks and about had a heart attack at the price. But there is no inflation. at all. so. shut. up.

Posted by: Guy Mohawk at August 04, 2013 02:48 PM (4+FWp)

119 Had an uncle who liked his steak well-done. To be fair, he was not an American.

Posted by: Jones in CO at August 04, 2013 02:48 PM (8sCoq)

120

And that's the key to the flavor. NEVER clean a cast iron skillet or grill with soap!!!! Just water and wipe down.

Yep...never run cast iron through the dishwasher, never use detergents or soaps to clean it. Hot water, and a scrub brush is all you need.

Posted by: Sticky Wicket at August 04, 2013 02:48 PM (qoQi/)

121 I has a sad for the lobsters. Put them in the freezer to put them to sleep. They were putting up a fight.

Posted by: Jane D'oh at August 04, 2013 02:48 PM (lVPtV)

122 Nice timing, I'm grilling a Ribeye as I type.

Next time I'm going to try the Sefton method. I have an excellent searing pan I've barely used.

Posted by: Pantera Rosa at August 04, 2013 02:49 PM (6gwQA)

123 Posted by: The Political Hat at August 04, 2013 06:21 PM (Vk2pI)

Lauren mentioned Alton Brown's pan searing technique. That is as good a method as any for a blackened crust.

Posted by: CharlieBrown'sDildo at August 04, 2013 02:49 PM (gqgiP)

124 Just don't grill one over 24oz. after a previous all-nighter on the ONT.

Your pancreas will not thank you.

Those little organs are like hand grenades. They'll OD on fat and alcohol.

Posted by: Tobacco Road at August 04, 2013 02:49 PM (4Mv1T)

125 all this talk about beef is making me drool....but alas we have yard bird on the grill.....it's pretty darn tasty....but nothing beats a steak

Posted by: Kawfytawk at August 04, 2013 02:49 PM (qdzWt)

126 CBD, the trick with grass fed beef is you have to find a rancher who takes the time to fatten up his lot without the feed. I use Bastrop Cattle Company and have been very happy with the quality.

Posted by: Lauren at August 04, 2013 02:50 PM (ELdpj)

127 106 --- You all are a bunch of wimps. Just turn the bull loose in the restaurant and I'll rip off a hunk as he runs by. Posted by: Seamus Muldoon at August 04, 2013 06:45 PM (mvenn) ----------------- Damned straight. But for the cheaper cuts you want to tenderize by getting it in a headlock and punching it in the face.

Posted by: Nolan Ryan at August 04, 2013 02:50 PM (C8mVl)

128 For pure grilling as-is, I would concur on the NY Strip and the ribeye as my favorites. I also love Spencer skirt steak (at least that was what the butchers called it when I was on the west coast) but it needs to be marinated/tenderized beforehand. Love a nice French onglet.

Posted by: J.J. Sefton at August 04, 2013 02:50 PM (+98Gb)

129 I has a sad for the lobsters. Put them in the freezer to put them to sleep. They were putting up a fight.
------------------------------------

And my kids used to put up a fight to get in the tub.

Look at it that way.

And we didn't even boil the water.

Posted by: Tobacco Road at August 04, 2013 02:51 PM (4Mv1T)

130 A friend cut meat for Krogers when I was a young adult. He would cut NY Strips from the T Bones when they ran out. He would bring over the Tenderloin bones and we would make beef burgundy. Wow

Posted by: Beto at August 04, 2013 02:51 PM (MhA4j)

131 Just talked the hubby into firing up the Weber tonight instead of the gas grill. Two beautiful ribeyes sitting on the counter. Just got done hard boiling some eggs for spinach salad with hot bacon dressing. Like they used to say on Hee Haw....."Yummmm, Mmmmmm!"

Posted by: Buckeye Katie at August 04, 2013 02:51 PM (1M/xn)

132 But the only time I can't grill is when I have already taken the steaks out and it damn starts raining.

Posted by: Vic at August 04, 2013 06:27 PM (lZvxr)

Maybe your husband can do the grilling from now on......

Posted by: CharlieBrown'sDildo at August 04, 2013 02:52 PM (gqgiP)

133

I've had some luck with tenderloin, although I prefer porterhouse if I want the fillet part.

They key is if you're grilling to keep the fillet part off the heat as much as possible. Sure it won't sear but it also won't dry out.

I acutally don't do rib eye that much. Since it's more or less 3 different types of steaks all connected by the various fat parts, I'd rather just do a NY strip.

As for "sirloin steak" I cut that up and use it for shish kabobs. Occasionally for stew if all the stew meat I can find looks like little more than fat.

Posted by: tsrblke at August 04, 2013 02:52 PM (GaqMa)

134 AB is my "guru" on this, but "America's Test Kitchen" has a great tweak : to age the steak, wr in cheesecloth and stick in fridge for 4-5 days (flip occasionally). Amazing results.

Posted by: speedster1 at August 04, 2013 02:52 PM (yeM7r)

135 Love a nice French onglet.

Posted by: J.J. Sefton at August 04, 2013 06:50 PM (+98Gb)

Unless she uses her teeth.....

[what? that's not what you meant?]

Posted by: CharlieBrown'sDildo at August 04, 2013 02:53 PM (gqgiP)

136 And then, there's lamb shoulder meat... Grilled in a pan or cut up and made into a curry.

Posted by: J.J. Sefton at August 04, 2013 02:53 PM (+98Gb)

137 135 Posted by: CharlieBrown'sDildo at August 04, 2013 06:53 PM (gqgiP) Nope. But still...

Posted by: J.J. Sefton at August 04, 2013 02:54 PM (+98Gb)

138 134 AB is my "guru" on this, but "America's Test Kitchen" has a great tweak : to age the steak, wr in cheesecloth and stick in fridge for 4-5 days (flip occasionally). Amazing results. Posted by: speedster1 at August 04, 2013 06:52 PM (yeM7r) Like a dry-aging, I guess?

Posted by: J.J. Sefton at August 04, 2013 02:55 PM (+98Gb)

139 Alton Brown is trying to hard to be a Dan Aykroyd character. Still, the info is very good if you can get past the schtick.

Posted by: J.J. Sefton at August 04, 2013 02:56 PM (+98Gb)

140 its too damn hot in this Texas heat....gonna jump in the pool while the bird cooks....enjoy your steaks!

Posted by: Kawfytawk at August 04, 2013 02:57 PM (qdzWt)

141 Barky and his fat, stupid wife suck donkey dicks!!!!

Posted by: Killerdog at August 04, 2013 02:58 PM (Oi60j)

142

Y'all should realize that "aging" any cut of meat is a euphemism for "starting to rot", I trust.

Take mine fresh, thank you.

Posted by: irongrampa at August 04, 2013 02:58 PM (SAMxH)

143 Just added a link to Alton Brown's technique, courtesy of Lauren.

Posted by: CharlieBrown'sDildo at August 04, 2013 02:58 PM (gqgiP)

144 Off to kill the sea roaches. Later, Horde!

Posted by: Jane D'oh at August 04, 2013 02:58 PM (lVPtV)

145

Posted by: J.J. Sefton at August 04, 2013 06:56 PM (+98Gb)

I've met him in person, and I'm not entirely sure it's a schtick, I think that's largely what he's like. Either that or he's so well practiced it comes naturally to him.

He managed to make fun of my wife at least twice just during the signing.

Posted by: tsrblke at August 04, 2013 02:59 PM (GaqMa)

146 132 Maybe your husband can do the grilling from now on......

Posted by: CharlieBrown'sDildo at August 04, 2013 06:52 PM (gqgiP)

Yeah funny haha. I did try putting my grill on the front porch one year. Big damn mistake. Got grease all over the ceiling which could not be cleaned off or painted. Ha dot have the ceiling ripped out and replaced.

Posted by: Vic at August 04, 2013 03:00 PM (lZvxr)

147 For the best steak...a trick from an old master who cooked for Delmonico's. Take trimmed beef T bones and roast them in a deep pan with carrots, onions and leeks until the vegetables are totally withered and brown. Do not add any salt. Cover with water and reduce by half Cool that and use it to baste the steaks as they finish and when you rest them.

Posted by: Beto at August 04, 2013 03:00 PM (MhA4j)

148 I rarely cook steak because it's too expensive and I just can't achieve restaurant quality results. The best steakhouse bar none is Moishes in Montreal. The rib-eye is sublime.

Posted by: Kreplach at August 04, 2013 03:01 PM (zOP5o)

149
I have all my late mom's cast iron, as well as pieces that go all the way back to one of my great-grandmother's.

My wife knows I have a thing for cast iron, and when she's out doing whatever it is she does, she'll sometimes return home with a gift, usually old, and rusted, something that looks like it had been nailed to the door of a barn for fifty years or so.

Steel brush, an abrasive slurry to smooth out the cooking surfaces, season it properly, and it's good as new.

Posted by: Sticky Wicket at August 04, 2013 03:01 PM (qoQi/)

150

Heh.

So my grill is only 3 years old, (it was an anniversary present, so I've got an exact date on it) but they don't make 'em like they used to

It's got one of those removable ash collectors on the bottom that's already rusted out the bottom. I've got a coffee can in there that helps and a bucket underneath.

Of course heat control is sort of not an option at this point. I'd like to replace it but..sadly..cash poor.

Posted by: tsrblke at August 04, 2013 03:01 PM (GaqMa)

151 We age meat in fridge, BBQ over red oak.

Posted by: CaliGirl at August 04, 2013 03:02 PM (J8Q1Z)

152 Posted by: Vic at August 04, 2013 07:00 PM (lZvxr)

I used to grill on my porch in my apartment Oakland. The second floor deck gave me a bit of shelter, so it was barely a drizzle on me when I grilled.

Posted by: CharlieBrown'sDildo at August 04, 2013 03:02 PM (gqgiP)

153

Posted by: Sticky Wicket at August 04, 2013 07:01 PM (qoQi/)

I love cast iron, but the house came with a glass cooktop.

I tried using it the cast iron once and put a nice little scratch on it.

Haven't tried since.

Posted by: tsrblke at August 04, 2013 03:03 PM (GaqMa)

154 I love my local butcher's Delmonico tri-tip. Relatively inexpensive and easy to grill. It's tender and juicy and cuts like butter.

Posted by: packsoldier at August 04, 2013 03:04 PM (WpWCV)

155 Woohoo, thanks, CBD. Glad to share AB's steak magic with the world.

Posted by: Lauren at August 04, 2013 03:04 PM (ELdpj)

156 Of course heat control is sort of not an option at this point. I'd like to replace it but..sadly..cash poor.

Posted by: tsrblke at August 04, 2013 07:01 PM (GaqMa)

I used to get the big expensive ones they advertised as stainless steel. What they din't tell you was the burners was still carbon steal and they rusted out just as fast as the cheap ones.

I now get the cheapest thing I can find from Walmart. The steaks don't care what I kind of grill you have. The only thing that becomes a pill is when I have many guests over and a lot of grilling to do. July 4th I had to do the hot dogs and hamburgers in stages.

Posted by: Vic at August 04, 2013 03:05 PM (lZvxr)

157 My husband ages beef in the fridge, ny strip , or filet. Saves it for Monday night football. I'm not sure what he does, but the meat is divine. I'm talking about huge hunks of meat. I think he cuts off the ends.

Posted by: CaliGirl at August 04, 2013 03:06 PM (J8Q1Z)

158 152 I used to grill on my porch in my apartment Oakland. The second floor deck gave me a bit of shelter, so it was barely a drizzle on me when I grilled.

Posted by: CharlieBrown'sDildo at August 04, 2013 07:02 PM (gqgiP)

So do you clean the grease off the second floor ceiling/deck?

Posted by: Vic at August 04, 2013 03:06 PM (lZvxr)

159

The Grumpy Grandma has done the pan sear recipe with a sirloin. Worked pretty well, but NOTHING beats a grilled steak. Cook em off to the side and them mark em at the end so they have a little crunch on the fat. Grill yard bird the same way.

Personally, I use a large glass of scotch and a smaller cigar as a timer.

Posted by: CrotchetyOldJarhead at August 04, 2013 03:07 PM (GwLJQ)

160 CAC up

Posted by: Vic at August 04, 2013 03:07 PM (lZvxr)

161 When we go out for steak and asked if I would like any steak sauce my reply is - I hope not, if I do I'll just sent it back. And if a little moo is heard as I cut into it, I know it's cooked right.

Posted by: Kentucky Kid at August 04, 2013 03:07 PM (WaEWN)

162

Posted by: Vic at August 04, 2013 07:06 PM (lZvxr)

Rain coat.

Get the grill as close to an exit as you can.

Suffer.

Hell, I once did some cedar planked salmon while an inch of snow was coming down .

Posted by: tsrblke at August 04, 2013 03:07 PM (GaqMa)

163 Posted by: Vic at August 04, 2013 07:05 PM (lZvxr)

I have tried to clean out the burners, but with limited success.

The only thing I care about is the grates...they should be stainless because they won't pit and cause sticking. Other than that, who cares?

Posted by: CharlieBrown'sDildo at August 04, 2013 03:07 PM (gqgiP)

164 Top block and tri tip was started in my hometown. My favorite is dipping the bread in the tri tip juice after it is sliced.

Posted by: CaliGirl at August 04, 2013 03:08 PM (J8Q1Z)

165 Posted by: Vic at August 04, 2013 07:06 PM (lZvxr)

No. I moved to NJ.

Posted by: CharlieBrown'sDildo at August 04, 2013 03:08 PM (gqgiP)

166 this is also a good pan method. the butter garlic steak. seem counter-intuitive, but great results.

http://thepauperedchef.com/node/406

Posted by: redclay at August 04, 2013 03:09 PM (AMGaH)

167 162 Hell, I once did some cedar planked salmon while an inch of snow was coming down .

Posted by: tsrblke at August 04, 2013 07:07 PM (GaqMa)

I don't think snow would bother me, but rain would.

Posted by: Vic at August 04, 2013 03:11 PM (lZvxr)

168

Sigh. A good few years ago, the president of the small local bidness I worked for (Alas, it later turned out to be a casualty of the downturn after 9/11) took all of us two employees and our significant others to a steak dinner at Ruth's Chris. He went all out, even hired a limo for the evening.

That supper was amazing - the steak was so darned good that I didn't eat one again for another couple of years, lest it sully the sacred memory of that succulent, well-marbled, well-aged and expertly-cooked, melt-in-your-mouth little bit of meat.

After the company closed (and I was the last employee left standing since I had instant-memory-recall of all the files and had worked with the few remaining clients who had work to be wrapped up) I couldn't afford steak anyway. But, if I sell a great raft of my books (the ones on Kindle and Nook) I might very well indulge again. Dear no, not by going to Ruth's Chris - but in following some of the hints and suggestions on this thread. I haven't gone completely out of my mind, economically!

Posted by: Sgt. Mom at August 04, 2013 03:12 PM (Asjr7)

169

Posted by: Vic at August 04, 2013 07:11 PM (lZvxr)

Rain's a thing. I get my grill as close to my door as I can but still out past the overhangs. Quick run, flip, run back.

It's not the best to do in the rain, but it's doable.

Posted by: tsrblke at August 04, 2013 03:13 PM (GaqMa)

170 personally, I use a largeglass of scotch and a smaller cigar as a timer. Posted by: CrotchetyOldJarhead
-------------------------

This is technology at its finest hour.

Bravo.

Posted by: Tobacco Road at August 04, 2013 03:14 PM (4Mv1T)

171

Posted by: Sgt. Mom at August 04, 2013 07:12 PM (Asjr7)

My parents called me up once. "Hey, we've got a gift card to [local steak house extraordinaire], we'd like to take you and our daughter in law out for dinner."

I had literally just started weight watchers the night before.

Sadly I had to get fish.

Posted by: tsrblke at August 04, 2013 03:14 PM (GaqMa)

172 Posted by: Sgt. Mom at August 04, 2013 07:12 PM (Asjr7)

It is a treat, and certainly not for every day, but you can come pretty close to the quality of all but the very best steakhouses.

Posted by: CharlieBrown'sDildo at August 04, 2013 03:15 PM (gqgiP)

173 Had a nice NY last night.

Posted by: CDR M at August 04, 2013 03:16 PM (dKV5k)

174 I've heard "Pittsburgh" referred to as being when your steak is blackened on the outside, but practically raw on the inside.

Posted by: Lewis at August 04, 2013 03:18 PM (UB1pV)

175 tie to call it a day Morons. back in the am with news.

Posted by: Vic at August 04, 2013 03:20 PM (lZvxr)

176 And Wikipedia apparently agrees with me.

Posted by: Lewis at August 04, 2013 03:20 PM (UB1pV)

177 To me, Pittsburgh-ing is simply searing the outside, so the juices stay on the inside, regardless of whether it's very rare, rare, medium rare....

Posted by: Tobacco Road at August 04, 2013 03:20 PM (4Mv1T)

178 There's a CAC post up for those in a beef-fat induced coma.

Or we can have cigars here.

Posted by: Tobacco Road at August 04, 2013 03:21 PM (4Mv1T)

179 everyone should try cooking steak sous vide style, you get a perfectly even cooked steak every time and you don't even have to watch it

http://youtu.be/WQD3os7OVIs

Posted by: Jose at August 04, 2013 03:22 PM (zc/sw)

180

Skirt steak marinated in soy, ginger and Chululu hot sauce.

Sliced thinly on fresh totillas with goat cheese and sliced advocados, topped with pico de Gallo. If you can't afford a ribeye.

Use a smaller scotch but the same cigar to time it.

Posted by: CrotchetyOldJarhead at August 04, 2013 03:23 PM (KuUy9)

181 Use a smaller scotch but the same cigar to time it. Posted by: CrotchetyOldJarhead
--------------------------------

I know see why I overcook everything. I should post up a warning when I grill.

Multiple scotches were consumed in the production of this dinner.

Posted by: Tobacco Road at August 04, 2013 03:25 PM (4Mv1T)

182 I NOW see..

Good grief I can't type. Or it's autocorrect.

Posted by: Tobacco Road at August 04, 2013 03:25 PM (4Mv1T)

183 Remembering to good old days when I worked at Domino Sugar's Brooklyn refinery and taking lunch at Peter Lugar's Steak House. Good steaks to be had for a mere arm and a leg. The ambiance would only apeal to a man.

Posted by: Rufus T. Firefly at August 04, 2013 03:27 PM (uxi9i)

184 ItÂ’s almost impossible to duplicate the cooking methods found at these places -- the temperatures in a commercial grill easily exceed 1000Â° -- but a good charcoal or gas grill will produce excellent results.

I get my Big Green Egg up to 1,000 degrees all the time for searing steaks. I then let them rest for 20 minutes after being seared for 60 seconds a side. By then the BGE has cooled down to 400 degrees where I can dwell the steaks 4 minutes a side for a perfect medium.

They cut like buttah when prepared this way.

Posted by: TexBob at August 04, 2013 03:28 PM (6S4Ai)

185 When do we get an arugula thread?

Posted by: BarryO at August 04, 2013 03:29 PM (oeFgm)

186 One of these days I am going to get myself to Peter Lugar's.

I'm a mere 150 miles away.

But I do find myself in Brooklyn on business once every few years.

Posted by: Lewis at August 04, 2013 03:30 PM (UB1pV)

187 184 ItÂ’s almost impossible to duplicate the cooking methods found at these places -- the temperatures in a commercial grill easily exceed 1000Â° -- but a good charcoal or gas grill will produce excellent results. Yeah, when I cooked in a steak house, a rare steak would cook in just a handful of seconds on each side. Never stopped moving meat around on the broiler rack. For outdoor weddings and such on the patio, I'd use the charcoal grill with the 12 foot bed. Hardwood charcoal piled high enough on one end to use as a blacksmith's forge and tapering to a warming heat on the other. My favorive type of cooking.

Posted by: Rufus T. Firefly at August 04, 2013 03:38 PM (uxi9i)

188 Seafaring this week. Pink salmon fishing from the island next weekend. Then to grandpa's so the boys can shoot or arrow a deer. Alfalfa on one field. Grass on the second. Oats or barley on the third. Fat tasty deer.

Posted by: Igotnothing at August 04, 2013 03:45 PM (4Gb8Z)

189 I love steak, but tonight and most nights it is chicken. Thanks, Barry.

Posted by: Jinx the Cat at August 04, 2013 03:51 PM (l3vZN)

190 Favorite steak...ribeye, hands down. I read somewhere upstream that the filet is the tip.

That's not quite right...probably thinking of a T-bone

Best way to cook the ribeye is to crank your gas grill up to high and let it get as hot as it can.

Toss the hunk of meat on and close and let cook for 3-4 minutes. Open, turn, close and cook it for the same duration. It gives it a nice seal.

...then, turn down one side of the grill to medium and move the fleshy goodness to that side, close and let cook for an additional 5-7 minutes depending on desired temp

Posted by: Albie Damned at August 04, 2013 03:55 PM (Yhu4q)

191 ear moar chiken

Posted by: the cow at August 04, 2013 04:00 PM (HVff2)

192 186 One of these days I am going to get myself to Peter Lugar's. I'm a mere 150 miles away. But I do find myself in Brooklyn on business once every few years. Posted by: Lewis Evenings, and especially weekends, reservations are required. Call to find out how far in advance to have to reserve. When I still lived in Bkln, the wait list was considerable. They have a second store in Great Neck, but that's probably just as bad.

Posted by: Rufus T. Firefly at August 04, 2013 04:00 PM (uxi9i)

193 191 ear moar chiken

Posted by: the cow at August 04, 2013 08:00 PM (HVff2)

Fuk yoo

Posted by: The Chicken at August 04, 2013 04:01 PM (Yhu4q)

194 ***eat*****

Posted by: the cow at August 04, 2013 04:01 PM (HVff2)

195 Igotnothing....Fresh grilled salmon?! I'm envious. A little salt and pepper, basted with juice from a fresh pomegranate.

Posted by: CrotchetyOldJarhead at August 04, 2013 04:02 PM (qBtUE)

196 Chateaubriand, black on the outside + rare on the inside, butter + pepper
====
Nothing better

Posted by: Jean at August 04, 2013 04:02 PM (CMlD4)

197 180 Skirt steak marinated in soy, ginger and Chululuhot sauce. Sliced thinly on fresh totillas with goat cheese and sliced advocados, topped with pico de Gallo. If you can't afford a ribeye. Use a smaller scotch but the same cigar to time it. Posted by: CrotchetyOldJarhead at August 04, 2013 07:23 PM (KuUy9) I did one a week ago sans hot sauce. Sounds amazing. Heading to obx soon and this will be on menu. Thanks

Posted by: Kentucky Kid at August 04, 2013 04:03 PM (WaEWN)

198 Delurking. I rub both sides liberally with black pepper and sea salt. Then I let them sit in the fridge for at least 2 hours. Preheat the grill to high. I cook them for 2 minutes, then rotate them 180 degrees to get the cross marks. Flip. Repeat. Then I baste them liberally with melted butter, and let them sit for about 5 minutes. Even makes cheap cuts taste delicious. But I prefer NY Strip when I can afford it. Relurking.

Posted by: mrscorpio at August 04, 2013 04:04 PM (89QjE)

199 Oh, and I've been to Ruth's Chris once. My 2 friends and I split a 3 pound lobster and we each had a filet. With drinks the bill came to about $600. Worth every penny. Re relurking.

Posted by: mrscorpio at August 04, 2013 04:05 PM (89QjE)

200 Posted by: mrscorpio at August 04, 2013 08:04 PM (89QjE)

I think that presalting is key, but have you tried taking the steak out of the refrigerator one hour before cooking? I think that helps cook it evenly.

The pepper is a tough one though. Some people say that black pepper will burn at high heat and impart an off flavor.

Posted by: CharlieBrown'sDildo at August 04, 2013 04:06 PM (gqgiP)

201 Evenings, and especially weekends, reservations are required. Call to find out how far in advance to have to reserve. When I still lived in Bkln, the wait list was considerable.

Yeah, I've heard. But my friend said you could get in for lunch pretty much any weekday without a problem.

Posted by: Lewis at August 04, 2013 04:06 PM (UB1pV)

202 They have a second store in Great Neck, but that's probably just as bad.

Posted by: Rufus T. Firefly at August 04, 2013 08:00 PM (uxi9i)

The Great Neck branch is underwhelming.

Posted by: CharlieBrown'sDildo at August 04, 2013 04:07 PM (gqgiP)

203 For fish, the best deal going is the local DEC fish hatchery. Take the kids down and throw a line in to the little man made creek. These are very tame trout and each baited hook results in a catch. The little guys get all excited (you can watch the fish take the hook) and I get super fresh trout out of the deal. I can get a fish on the grill within 15 minutes of pulling him out of the water. It's not any more sporting than going to the fish market, but a fresher fish cannot be had.

Posted by: Rufus T. Firefly at August 04, 2013 04:08 PM (uxi9i)

204 I have let them get to room temp on occasion, but sometimes I'm hungry now. And I like the flavor pepper gives them. All I can say is my 7 year old daughter would eat my steak 7 days a week if it was up to her.

Posted by: mrscorpio at August 04, 2013 04:08 PM (89QjE)

205 Posted by: Lewis at August 04, 2013 08:06 PM (UB1pV)

And the burgers are ground from the scraps, and are often fantastic. And cheap. Especially compared to the $100 porterhouse for two.

Posted by: CharlieBrown'sDildo at August 04, 2013 04:09 PM (gqgiP)

206 The Great Neck branch is underwhelming. Never been, but I kinda guessed that.

Posted by: Rufus T. Firefly at August 04, 2013 04:10 PM (uxi9i)

207 The pepper is a tough one though. Some people say that black pepper will burn at high heat and impart an off flavor.

Posted by: CharlieBrown'sDildo at August 04, 2013 08:06 PM (gqgiP)

I've heard that too; but I've seasoned steaks with Montreal Steak Seasoning (which is pretty much coarse ground salt and pepper and garlic and red pepper) and not had a problem. Then again, my modest gas grill does not approach anything like 1000 degrees F.

Posted by: Lewis at August 04, 2013 04:10 PM (UB1pV)

208 Could we outlaw "fuzzy fries"

Posted by: Islamic Rage Boy at August 04, 2013 04:15 PM (e8kgV)

209 Yeah, I've heard. But my friend said you could get in for lunch pretty much any weekday without a problem. Posted by: Lewis We always walked in for lunch and got seated PDQ. That was some years ago when the sugar house was still operating.

Posted by: Rufus T. Firefly at August 04, 2013 04:17 PM (uxi9i)

210 Mark Levin likes a little ketchup with his steak.

Posted by: Snafu at August 04, 2013 04:23 PM (mnruy)

211 I do it over and over. I have a TEC infrared grill. I always forget to take the damn things off when the temp is low. Overcooked some last night. I am a fucking idiot.

Posted by: Billy Bob, pseudo intellectal at August 04, 2013 04:23 PM (wR+pz)

212 with sous vide it is literally impossible to overcook your steak, you get the exact temperature you want evenly all the way through the meat

http://youtu.be/WQD3os7OVIs

Posted by: Jose at August 04, 2013 04:32 PM (zc/sw)

213 Billy Bob- We're smokin' some rope over on CAC's post.

Too stoned to care if they're burned.

Posted by: Tobacco Road at August 04, 2013 04:34 PM (4Mv1T)

214 Palm, good. Spark's, better. Peter Luger, betterest.

Posted by: Beasts of England at August 04, 2013 04:43 PM (jAJ9t)

215 My favorite, for special occasions is an honest 32 oz Porterhouse, dry aged 1 month. It comes on an oval serving platter. Baked potatoes and sour cream on their own plate. It's fun to look at the T-bone after the platter is clean. It's at least as long as the platter is wide. $28, when they have it, at one of my local family-owned steak options...

Posted by: uffda at August 04, 2013 04:49 PM (FTFMM)

216 Peter Luger is the best (make sure you get the bacon). Ruth Chris on a good night, then Smith and Wollensky ny

http://www.businessinsider.com/peter-luger-2012-3?op=1

/

Posted by: redclay at August 04, 2013 04:49 PM (AMGaH)

217 213 Billy Bob- We're smokin' some rope over on CAC's post. Too stoned to care if they're burned. Posted by: Tobacco Road at August 04, 2013 08:34 PM (4Mv1T) A horde meetup? Smokin rope?

Posted by: Kentucky Kid at August 04, 2013 04:49 PM (WaEWN)

218 I cooked a pork tenderloin,starting it on a hot skillet on the stove and finishing it in the oven. While making a sauce from the drippings, I forgot the skillet was about 400 degrees. 3rd degree burns across all finger, thumb and palm. Most painful injury ever.

Posted by: Qzsusy at August 04, 2013 04:50 PM (apG7d)

219

210. Mark Levin likes a little ketchup with his steak.

I don't remember that to be true...

Posted by: Beasts of England at August 04, 2013 04:51 PM (jAJ9t)

220 Posted by: Qzsusy at August 04, 2013 08:50 PM (apG7d)

I've done that too.

It sucks.

If you can keep your hand in ice water for several hours, it will mitigate most of the burn. But it is incredibly difficult and unpleasant.

Posted by: CharlieBrown'sDildo at August 04, 2013 04:55 PM (gqgiP)

221 Had a delicious ribeye on the grill this evening with a salad. The steaks down here in our one grocery store are cut about an inch and a half thick. It takes me two sittings to eat one, but they are delicious.

(embarrassed to say that I never ate a ribeye until I moved here to Texas...damn Yankee)

Posted by: DangerGirl, full of sweet rage at August 04, 2013 04:56 PM (GrtrJ)

222 Oh, here y'all are! We had ribeyes yesterday. Got 'em at Holy Foods. $42 bucks for 2, "grass-fed." Tasty but very tough. Next time, I will just go to a regular supermarket and get the nice, tender, cheaper, hormone-infused ones.

Posted by: Peaches at August 04, 2013 04:59 PM (8lmkt)

223 gonna interject some sense into the meat porn in the photo. first, eating beef isn't bad for you as long as you eat beef that's grass fed, and grass finished. All the bad stuff happens when beef is fattened at a feed lot. That's when they get corn and all the chemicals that make beef "bad" for you. Everyone will tell you there beef is grass fed, but not all of it is grass finished. That takes extra time, and few farmers will wait. To get a heavily marbled steak like the photo, you have to corn finish. Grass fed beef has less internal inter muscular fat, but has a lot more flavor. It's also different to cook. You sear it for shorter periods of time, because there is less fat. But I think it tastes a lot better. Grass finished beef has as many omega 3''s as salmon. I get mine at tallgrassbeef.com

Posted by: jeff at August 04, 2013 05:12 PM (MOSsR)

224 Broiled ribeye steak cooked medium rare.

Posted by: Reggie1971 at August 04, 2013 05:20 PM (S11Oq)

225 "Grass finished beef has as many omega 3''s as salmon."

Posted by: jeff at August 04, 2013 09:12 PM (MOSsR)

I find that exceedingly difficult to believe.

Salmon has about 1.5 grams/serving (three ounce serving).

Grass-fed beef has about 75mg/serving (three ounce serving).

Posted by: CharlieBrown'sDildo at August 04, 2013 05:32 PM (gqgiP)

226 Ahhh, a topic I can really sink my teeth into...

GauchoRanch in Miami has excellent grass-fed beef, & relatively economical...but it's from Uruguay...

Got some outstanding aged US beef recently from FlanneryBeef, they may be my new go-to guys...I put photos of some grilled Saratoga rib-eyes on my Twitter acct...

A couple tips: Good way to get charcoal/wood hotter (better sear on the meat): the simple hair-dryer!

If you can't grill outdoors: use a cast-iron grill pan, let it get hot as hell on the stove, put the salted steak on it, then put the whole thing under a hot broiler...cooks from top & bottom at same time.

Oh, and don't pepper steak before grilling/broiling, burned pepper flavor not so great. Wait till after the flame is off.

I'm leaning more to grass-fed in recent years, if I'm going to eat unhealthy it's going to be healthy. Seriously, I think the grass-fed has more flavor--just remember that the leaner beef doesn't need as much time on the grill.

Bon appetit, mes amis!

Posted by: JewishOdysseus at August 04, 2013 06:21 PM (FWwQD)

227 What the hell happened to the 2d half of my post?!

Posted by: JewishOdysseus at August 04, 2013 06:23 PM (FWwQD)

228 I got some grass-fed beef once. My wife didn't like it.

Why? Said the fat tasted funny.

And she was right. At first, I thought the fat tasted a little fishy, but then I realized, no, not just fishy, but rather specifically salmon.

The fatty parts tasted quite a lot like salmon - like salmon skin, actually. Must be all those Omega 3 fatty acids.

I don't think I can ever get grass-fed beef again, as my wife hates fish, but especially hates salmon.

Posted by: Lewis at August 04, 2013 07:06 PM (UB1pV)

229 Beef 101 - I highly suggest attending this 3 day seminar/conference at Texas A&M University. I work for a third generation meat processing company and this course was a perfect first step to turning my white collar red. This class is open to anyone - corporate stiffs at the big slaughter plants; random ranchers that run small cow-calf operations; we even had a group of five buddies that came over from Australia as a "bucket list" type trip with no ties to food & beverage. The first day entails classroom type information: regulations, market prices vs. cuts, myths vs reality (hormone injections, etc.), e.coli and bacteria, and then you actually head outside and pre-grade the calfs prior to processing. Day two is almost all "hands on": processing the calfs and attendees actually make the cuts. This shows just how much money can be made or lost on the simple act of yields. Day three is seeing how much each team "made" from their day 2 activities and a simulated lab activity. It's almost like wine tasting but substitute it with cubes of meat. Like I said... highly recommended for anyone that wants to pad their street cred at the next BBQ.

Posted by: Mule at August 04, 2013 07:18 PM (pGRhe)

230 Mule - I think you just cleared up my next required training problem.

Posted by: Jean at August 04, 2013 08:21 PM (CMlD4)

231 JewishO -- ~~strikethru~~

Posted by: Jean at August 04, 2013 08:22 PM (CMlD4)

232 I am amazed at you bunch of city folk.

You don't eat cow.

Steer? Go 'head.

Cows play a different role amongst the livestock. You can eat cow. Hey, you can eat bull. But that would never be your first choice.

Slickers.
.

Posted by: OregonGuy at August 04, 2013 08:39 PM (l9mSz)

233 You eat cow when she is a homicidal bxxxh that doesn't have good calves.

Posted by: Igotnothing at August 04, 2013 09:08 PM (4Gb8Z)

234 High school FFA teacher coach was a young woman hired right out of college. That put a few of the old farmers off who thought she was too green. Then the livestock judging team started winning every competition. She had a rule. The livestock team had to be all boys. Girls had to judge soils or somethin. Seemed sexist until she coached them on how to get the win. "Boys, judge the cows and ewes the exact same way you judge girls. Boobs, butt and face in that order. Everything else is in incidental." Never failed.

Posted by: Igotnothing at August 04, 2013 09:26 PM (ETCgz)

235 Well maybe the order was "face boobs butt". I have no idea. I was getting killed on the football team.

Posted by: Igotnothing at August 04, 2013 09:30 PM (vCIzq)

236 If you're in NYC, check out Keen's Steakhouse (estab. 1885; has hosted Mark Twain, Lily Langtree -- who "integrated" it for women; and just about every other notable who has come through New York).

"The membership roster of the Pipe Club contained over ninety thousand names, including those of Teddy Roosevelt, Babe Ruth, Will Rogers, Billy Rose, Grace Moore, Albert Einstein, George M. Cohan, J. P. Morgan, Stanford White, John Barrymore, David Belasco, Adlai Stevenson, General Douglas MacArthur and Â“Buffalo BillÂ” Cody."

"All our steaks are USDA prime grade, hand-picked, and aged on the premises."

www.keens.com

Posted by: Beverly at August 04, 2013 09:32 PM (0LdTB)

237 There is just something about steakhouses that cause one to lose restraint. Many years ago two friends and I were to met another friend who had come into Chicago for business after he finished his meetings. It was getting late and he hadn't had dinner. We all said we would be up to join him for a light late night supper. Well, the only nearby place where the kitchen was still open was Morton's steak house. As soon as we stepped in the place all restraint disappeared. It began with the drink order. The wine spritzers at the bar where we had met were replaced by a classic gin martini, a Rob Roy, and two Old Fashioneds. Now if it was to have been a light supper it should have ended instead of began with Caesar salads all around. Then each of us had a either the Porterhouse or the NY strip steak with their jumbo baked potato and another round of cocktails. To top it off, the person we had met was a minor celebrity and they comped us a huge slice of chocolate cake to share. Some light supper.

I ate a lot of good beef in those days. I worked on the team that handled the Allen Brother's account. In those day they hadn't begun their big retail operation and were the major purveyor to most of the best steakhouses in the city.

Posted by: NC Mountain Girl at August 04, 2013 10:46 PM (a7aAD)

238 Lovely article but feedlots???
Grass fed all the way.No Comparison

Posted by: csd at August 05, 2013 05:10 AM (Wi7/i)

239

csd...

Feedlot equals grain, which equals fat, which equals taste.

Pasture equals grass, which equals less fat, which equals less taste.

There's a Pythagorean theorem in there somewhere but I lack the intelligence. Just know that, as a whole, it's more of a culture thing. Once your palate hones in on that delectable marbling then grass fed beef starts to taste too "livery". Besides, Europeans eat a lot of grass fed beef and I'll be darned if we take any grilling tips from them. Who would you rather trust a prime bone-in ribeye with... a British bloke or a savvy southerner? Onward!

Posted by: Mule at August 05, 2013 01:07 PM (flH3R)

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