Steaks: Educate me

[Shinomaster]

Cowboys hold it like a popsicle and wipe their mouths on the sleeves.

[lavi]

You guys are killing me. I just had steak last night and now I already want more.

[bozman]

this is one of the best threads I have read from start to finish in a long time.

[Rudy]

A few suggestions from the chuck: blade-cut roast, the very first cut forward the rib. A thick one grills the same as any steaks suitable for dry heat methods. Flat iron, a piece off the shoulder that, despite the thin, tough tissue running the length of it (trimmed out by conscientious meat cutters) is a glory of beef flavor and meat texture. And the chuck eye roast. Harder to discern, boneless as it is, yet again the best cuts are near the rib. Tender, juicy, and flavorful!

[Too Tall]

Yo Chance you still here? I was in L'Ville, KY recently and had a great Kansas City Strip Steak with some bone in. Bloody right it was good. Perhaps the OUTSTANDING Old Fashion I was nursing helped?
That said, I picked up a so called Delmonico at Whole Foods (yah yah don't judge me) based stricktly on marbling and thickness....great steak and 1/2 the price of their fancy stuff.

It's time to revive this thread.

Oh, I cooked it over a blazing out of control charcoal fire 3 1/2 min. each side. Perfect.

[jdp211]

I'm a huge fan of all things Serious Eats and Kenji in particular. This article is a really excellent guide.

[BShow]

Man, I'm famished. It's snowing today and I may well fire up some coals tonight.

[theflashunc]

Not completely on point, but a restaurant in downtown Charlotte called 5 Church does what they call their 60 Second filet. Seared on one side only at a high temperature for exactly 1 minute. Effectively gives you every temperature range of beef in one filet, from a nice crust on the bottom to rare goodness on the uncooked side, with all the gradients in between.

It is phenomenal.

[ericpmoss]

Not completely on point, but a restaurant in downtown Charlotte called 5 Church does what they call their 60 Second filet. Seared on one side only at a high temperature for exactly 1 minute. Effectively gives you every temperature range of beef in one filet, from a nice crust on the bottom to rare goodness on the uncooked side, with all the gradients in between.

It is phenomenal.

It's so funny that this approach is totally wrong according to every "perfect steak" video ever made -- and the results are great. It rather makes one suspect every "perfect <foo>" cooking video ever made, no matter how many Michelin stars are involved.

[Jonathan]

G

Not completely on point, but a restaurant in downtown Charlotte called 5 Church does what they call their 60 Second filet. Seared on one side only at a high temperature for exactly 1 minute. Effectively gives you every temperature range of beef in one filet, from a nice crust on the bottom to rare goodness on the uncooked side, with all the gradients in between.

It is phenomenal.

That sounds like my thing, but should both sides be cooked because of bacteria and whatnot?

[theflashunc]

G

That sounds like my thing, but should both sides be cooked because of bacteria and whatnot?

Given the temp you're effectively ending up with the top layer being rare, rather than raw. And its so good I'll take my chances.

[Jonathan]

Given the temp you're effectively ending up with the top layer being rare, rather than raw. And its so good I'll take my chances.

I've got family in Charlotte. I intend on winding up there. My favorite way to eat a steak is "Black and Blue". This seems different and worth trying.

[Nierman]

G

That sounds like my thing, but should both sides be cooked because of bacteria and whatnot?

I'm thinking of trying this but maybe hitting the "rare" side for ~10sec in a searing pan - just because.

[Jonathan]

I'm thinking of trying this but maybe hitting the "rare" side for ~10sec in a searing pan - just because.

Makes sense. If the restaurant says they can make it safe I'd eat it. I know my kitchen or grill couldn't do it.

[summilux]

As long as you trust your butcher and their supplier, I wouldn't worry about the uncooked side. Think steak tartare. Raw steak (chopped striploin for me), raw egg yolk, some capers, a little Worchestire, some Dijon, proper salt and pepper. Follow with duck confit, frites and arugula salad. Drink something red from the Rhone.

[ron l edmiston]

-- best ever on the trail at the king ranch in texas..
chuck wagon, trail hands, wood coal fire, dutch oven vitals & tequila
straight up..
just knock the horns off & run em through the fire of coals..

[theflashunc]

I've got family in Charlotte. I intend on winding up there. My favorite way to eat a steak is "Black and Blue". This seems different and worth trying.

Its not a steakhouse per se, but they specialize in steak. Make their own accompanying sauces in house. Touch pricey, but for a nice night out, it was tough to beat.

[Noteddy]

Most important thing I've learned for home cookery is whatever cut, whatever incineration method, salt and time are your friends. Salt that piece of meat liberally and let it sit for an hour to a week. Makes all the difference.

[echelon_john]

Amen, brother! Testify!

Most important thing I've learned for home cookery is whatever cut, whatever incineration method, salt and time are your friends. Salt that piece of meat liberally and let it sit for an hour to a week. Makes all the difference.

[summilux]

Most important thing I've learned for home cookery is whatever cut, whatever incineration method, salt and time are your friends. Salt that piece of meat liberally and let it sit for an hour to a week. Makes all the difference.

Miso paste also works for this and does a good job on crappy supermarket steaks. Lather it on, let it marinate for an hour or two, rinse off and pat dry. You don't taste the miso but it will taste more "steaky".