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-WiscoDave
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Near the bottom of the article, it lists cuts of steak from the worst to the best. It's worth checking out.
Friday, August 21, 2020
The weirdest ways people around the world cook steak
When it comes to all the different ways we can prepare some of our favorite foods, steak is pretty straightforward. Throw it on the grill, cook until it's as done as you want, and serve it up. There's usually minimal seasoning involved, not too much in the way of complicated prep or presentation, because that? That takes away from the fact that you're enjoying a brilliant steak, right?
MORE
-WiscoDave
Near the bottom of the article, it lists cuts of steak from the worst to the best. It's worth checking out.
MORE
-WiscoDave
Near the bottom of the article, it lists cuts of steak from the worst to the best. It's worth checking out.
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This is a keeper! Thanks for posting!
ReplyDeleteNow there's a lot I question due to personal taste, like I'm not sure why I'd pan fry a steak when I have grills, bit it's still a very interesting article. The Afterburner method looks awesome. I'm going to give that a try!
Way too much nonsense there for me, depending on who, how and where the cooking is done my preferences are, Prime Rib, Rib Eye or T Bone rare to very slightly med rare, my son likes them black and blue. Raw ground beef, also called steak tartar isn't something I want, if you disagree have at it, it's all yours.
ReplyDeleteJD
Hey Kenny re-post your steak-cooking recipe!
ReplyDeleteI do mine (Ribeyes only) in a HOT cast iron skillet, covered, about 2 minutes per side. When the steak is done I toss a can of Bush's baked beans in the skillet.
I use flank or skirt steak for tacos, burritos and chili, tri tip for jerky.
=TW=
Most excellent! Hard to beat the meat...thats why they call the "other" impossible burger.
ReplyDeleteR
https://m.youtube.com/watch?v=kI9_wnlOx0Q
ReplyDeleteLightly oil iron skillet. Let heat til it's Hot and starts to smoke. While skillet is getting hot, lightly rub room temp. steak with a little oil sprinkle kosher salt and pepper with mill only, both sides. Throw the steak in the skillet whats smoking two minutes per side. Get em out and let em set five min. Serve. Note: When steak hits the hot skillet juice moves away toward the center of the steak. Flip em it does it again. That's why ya let em set five min. so the juice flows back throughout the steak. Some say why oil the skillet if the steak is lightly oiled. I only, lightly, oil the skillet so's it will smoke letting me know it's ready.
ReplyDeleteAddendum. I like rib eye with bone.
ReplyDeleteA fun read as far as it goes. Also an amusing book is Steak by Mark Schatzker, subtitled: One Man's Search for the World's Tastiest Piece of Beef. From Texas to France to Japan and Argentina (where they really know their beef).
ReplyDeleteClaiming a good steak comes from a cow is like saying a dragster is an automobile. The story about steak cuts does, however, have merit.
ReplyDeleteGood cuts of beef usually come from steers, not cows. Cows give milk, have lives measured in the 7-8 year range, and when they are no longer productive often become the lowly "canner and cutter" grade (I jokingly say that all Kroger ever sells is canner and cutter cow meat). Steers have 14-18 month lifespans and can be fed out in a couple different ways that yield decent quality beef.
-from a guy who used to raise butcher beef for those in the extended family that were smart enough to stay on the good side of me.
Rib Eye (at least 1" thick)
ReplyDeleteSprinkle with sea salt and allow to sit at room temperature for a few hours.
* this draws moisture from the meat to aid in browning
Pat dry with paper towels
Spinkle with ground black pepper and garlic powder
Pre-heat oven 225F
Bake steak for 1/2 hour then test temperature, 105F for medium rare
* can take 45 minutes to 50 minutes depending on thickness
Remove from oven and baste with melted butter
Heat cast iron skillet to smoking, then add some oil
Set timer for 45 seconds
Sear side #1 for 45 seconds, then turn
Sear side #2 for 45 seconds, remove
You're welcome
Thanks for that link, Wirecutter. I learned a lot!
ReplyDeleteThat is a very good article about STEAK. If you read it, It tells you what to do and what NOT to do. Great for a novice to learn from. My two favorites are BONE-IN RIBEYE and PORTERHOUSE! Both about 1" to 1.5". Cooked a cast IRON grate or a PAN for the sear. All the instruction is good in this article.....OF course...IMO. PICK the parts you want.
ReplyDeleteMy dad, rest his soul, would eat his steaks well done. My sister eats hers black and blue. Myself, I prefer mine rare to medium rare. I have a Sav-a-lot store in my area, that actually has their own butcher in house. They have the most amazing beef, of any of the grocery stores in the city. Truly amazing, to find a real butcher, in a small discount store.
ReplyDeleteTheir prices are such that I could eat steak pretty often, but I am not really a huge steak lover. I love seafood and chicken just as much, if I cook it myself.
My mom, rest her soul, would cook hamburgers for the family, and eat small bits of raw hamburger while she made patties. That always grossed me out. It is not as safe as a real steak tartare, due to how they just grind up all kinds of beef,with so much surface area, that contamination is possible. To each his own, I guess.
pigpen51
I owned a restaurant for ten years.
ReplyDeleteMeat is too valuable to dork around.
* Acquire or thaw your steak or roast a couple weeks ago.
* Set it in the back of the fridge.
* After its two-week rest, cook it on medium to medium-high for the minimum time to get it close to your preferred doneness.
* Remove it from the heat, rest it for a good ten minutes.
As it rests, it continues to cook from residual heat... so remember to remove it from the fire before it reaches your preferred doneness.
For flavor and sweet moistness, an hour soak in salted water with a tiny dash of baking soda infuses the meat with juicy goodness.