Cowboys hold it like a popsicle and wipe their mouths on the sleeves.
Cowboys hold it like a popsicle and wipe their mouths on the sleeves.
You guys are killing me. I just had steak last night and now I already want more.
this is one of the best threads I have read from start to finish in a long time.
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!
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.
Josh Simonds
www.nixfrixshun.com
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Vsalon Fromage De Tête
I'm a huge fan of all things Serious Eats and Kenji in particular. This article is a really excellent guide.
Man, I'm famished. It's snowing today and I may well fire up some coals tonight.
Bill Showers
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.
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.
-- 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..
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.
Nick
“If today is not your day,
then be happy
for this day shall never return.
And if today is your day,
then be happy now
for this day shall never return.”
― Kamand Kojouri
John Cully
I ride bikes...not enough.
I drink wine...not enough.
I play guitar & bass...not well enough.
I travel...not NEARLY enough.
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