Steaks: Educate me

[maunahaole]

WTF is up with the plate? That looks like a meat popsicle.

you guys need pictures, is it no wonder I'm missing 13" of colon? 2.4lbs of Bone in Ribeye.





Eddie, ask for black and blue or Pittsburg. That is the rareness you want.

[Shinomaster]

Meat glue anyone? Is your steak glued together with 'meat glue?' | Problem Solvers | KATU.com - Portland News, Sports, Traffic Weather and Breaking News - Portland, Oregon

[zetroc]

WTF is up with the plate? That looks like a meat popsicle.

"Sir, are you currently classified as human?"

[amos scattergood]

I have a good story about steaks. I was in Switzerland a while ago staying at a friend's house, so I said I would cook them dinner. They told me they had a great butcher in the next town over, so off I went with his wife to see him. My Swiss-German is non existent, so there I was pantomiming where on a cow the cut of beef (hanger steak) was that I wanted. Finally after an awkward couple minutes he takes me out back to point out where the steak comes from on the cow. There were about 10 freshly slaughtered cows hanging in the walk in, so I pointed out where the cut is located. We walk back out front, and he tells the lady I am with that he has already ground that up. In the end, I get no where and settle on a t-bone. With the t-bone, he also threw in a skirt steak for free (which in Switzerland saved me about 40.00$). A week later I get an email from them, the guy I stayed with is a well known cyclist in the area and they know of his family. His mother went to the butcher where the butcher asked how the meal was. Apparently he gave me the steak for free because he thought it was funny that anyone would eat that cut. He said he only uses it for cat and dog food. So I am now known as the weird American that eats cat food.

As far as what you should do with steak, try some of the cat food cuts, they are mighty tasty. If you ever see a hanger steak (onglet in French) order it, rare to mid rare and enjoy. Just be careful when you are in Switzerland.

+1 hanger steak! lots of flavor and low cost. I like rib eye a lot as well. fat=flavor!

[maunahaole]

"Sir, are you currently classified as human?"

that probably depends who you ask.

[amos scattergood]

this book has a good steak cooking info: Mission Street Food I think folks here would dig the whole book too.

their current restaurant Mission Chinese is also one of my favorites in SF and is now also open in NYC.

msf1.jpg

amos

[DECO]

Wagyu :)

[zetroc]

Sorry, that might have been kind of an obscure movie quote.

[RIHans]

Saab,

Back in the day, like 10 - 15 years ago...
Chefs started to partner with butchers to delelop full flavor, rich, dry aged beef.

Now, it sounds strange, but letting the large cuts age for 15 - 30 days in the 'fridge
lets some of the moisture evaporate, and the beef flavor intensifies. The enzimes
start to break down connective tissue, and the cut becomes very tender, like a tenderloin..

It's a pricey steak, but done right, unbeatable.

[Dorman]

Prime rib is a steak in my book. Make it rare. Moo, moo, moo...

[false_aesthetic]

Alton Brown has some really good instructions on cooking steak (it worked for me and I can't cook for shit).

plus 1

[lavi]

EddieB,

Ask for it "blue".


Et all,

I like filet because it has a very condensed "steak" flavor due to how lean it is (lack of marbling).

My wife's Gpa was a lifelong butcher. Best cut in his opinion, ribeye. He turns 100 this summer and has eaten eggs and bacon practically every day of his adult life. My Gma also turns 100 this year. She also thinks the ribeye is tops.

[JitteryJoe]

Go to a Korean Barbecue or Japanese Yakiniku

order in some boneless short ribs (Kalbi) and some TAN (Tongue)
Grill away.

p.s. don't be shy and try kimchee

+1 on that . . . yuh-umh!~

Doug -- you're local, I think. You must know that place on Central Avenue in Yonkers, right?
(next to Pier 1 -- can't ever remember the name--it's always just "the Korean bar-b-q" to us!)

[OnTheEllipse]

I bought a pair of those bone-in, dry aged "cowboy" local ribeyes a few weekends ago. Was a bit shocked at the price, but went for it anyways.

I have to say, they weren't any better than my usual, less fancy ribeyes and was disappointed I had spent the money. How did those turn out for you, Jonathan? Do you find the premium cut worth the cost difference?

[Jonathan]

I bought a pair of those bone-in, dry aged "cowboy" local ribeyes a few weekends ago. Was a bit shocked at the price, but went for it anyways.

I have to say, they weren't any better than my usual, less fancy ribeyes and was disappointed I had spent the money. How did those turn out for you, Jonathan? Do you find the premium cut worth the cost difference?

I don't think the bone adds anything. The quality of the meat does for me. I like my steaks "black and Blue", "pittsburg" etc and I think the better cuts of meat have more flavor when cooked that way. I'd usually never spend that kind of money on a steak. My inlaws give me gift cards to a local gourmet shop and somehow it feels different to spend their money.

[Chance Legstrong]

I bought a pair of those bone-in, dry aged "cowboy" local ribeyes a few weekends ago. Was a bit shocked at the price, but went for it anyways.

I have to say, they weren't any better than my usual, less fancy ribeyes and was disappointed I had spent the money. How did those turn out for you, Jonathan? Do you find the premium cut worth the cost difference?

there is no such thing as a "cowboy" cut. it is a term than butchers use to put on cuts that don't really make sense.
"charcoal" "cowboys" etc...stay away from
and beware the "manager special" ;)

[OnTheEllipse]

I don't think the bone adds anything. The quality of the meat does for me. I like my steaks "black and Blue", "pittsburg" etc and I think the better cuts of meat have more flavor when cooked that way. I'd usually never spend that kind of money on a steak. My inlaws give me gift cards to a local gourmet shop and somehow it feels different to spend their money.

I like them the same way.

Mildly funny story: I went in and ordered the two steaks by name as if I really knew what I was talking about. The butcher rings me up. "92 dollars". I get a little dizzy and quickly realize I need to make a decision. Say "I'm sorry, I didn't realize they were so expensive" and leave...or suck it up, pretend I eat baller steaks like that all the time and whip out the plastic. I choose the latter, cry on the way home and get berated by my girlfriend about the purchase. She didn't complain about eating it, though.

[OnTheEllipse]

there is no such thing as a "cowboy" cut. it is a term than butchers use to put on cuts that don't really make sense.
"charcoal" "cowboys" etc...stay away from
and beware the "manager special" ;)

plenty of local organic farms sell "cowboy cut" on their respective websites. I have no idea what it means, just saying the label referenced cowboys, which made me feel more manly.

[Chance Legstrong]

plenty of local organic farms sell "cowboy cut" on their respective websites. I have no idea what it means, just saying the label referenced cowboys, which made me feel more manly.

i have noticed that. (not your manliness...just the naming)
if its a ribeye- then its just a ribeye unless the butcher wears chaps

[AJPM44]

The "cowboy" typically just refers to a double cut portion, usually with a bone attached and frenched.

cowboy-steak.jpg