Steaks: Educate me

[Too Tall]

Dewd. Perfection.

This is a buerre rouge, and since it is a warm emulsification of butter and reduced red wine; it will break when reheated.

as a work around, you can have the wine reduced ahead of time, make the sauce a la minute.

mix it up!

oregon pinot noir, dried cepes in the buerre rouge; with grilled salmon finished with a sprinkle of truffle salt.

cote du rhone, a lot of rosemary, roast garlic; with lamb chops.

[ericpmoss]

Going all aggro on that meat:

http://www.nytimes.com/2015/07/01/di...king.html?_r=0

[UnfilteredDregs]

Going all aggro on that meat:

http://www.nytimes.com/2015/07/01/di...king.html?_r=0

Yeah...I do that, "Dirty Coffee Steaks" (Rubbed with S&P&Fresh ground coffee):



My favorite cut would be the skirt. I love everything else but, give me the skirt.

For a Boeuf Bourguignon use Beef cheeks. Amazing.

I dig a NY Strip as well:

[Shinomaster]

Wow, I wanna see the charcoal steaks after you flip them. Don't they taste like ash? First pizza was just tossed on hot coals like that too fwiw..

[jclay]

I haven't felt like doing much real cooking in a long time. Tired. Salmon in the toaster oven with steamed broccoli is pretty much a staple. But sometimes I hanker for a steak. Real fast, simple gear, no spatter to clean up outside, pretty tasty. Hmmm, ....getting a tad hungry right about now.

image.jpg

[UnfilteredDregs]

Peeling is a fussier preparation...

That bitterness is also the reason some folks prepare with a tiny (1/8 tsp/serving) amount of sugar, honey, maple syrup or what have you...

Also, finely grate some parmasiano reggiano on it while still hot, and you have as good a side as there is. IMHO.

I peel the larger specimens...

Just to change it up a bit sometimes I chill and dress it like a salad. In this case Saba & Muscatel vinegar (Parmesan as well):

[UnfilteredDregs]

Wow, I wanna see the charcoal steaks after you flip them. Don't they taste like ash? First pizza was just tossed on hot coals like that too fwiw..

Nothing ashy about them...I need to get finished pictures, they don't last, they will keep you up at night, caffeine!

The great thing about tossing them directly on the coals is you get a crust that is impossible to replicate any other way.

[rwsaunders]

Again, if you're in the Seattle metro area and are seeking quality grass fed and finished beef, my partner and his wife produce some great product. The sell by the quarter only so you'll need a freezer to deal with your purchase. Here's a shot that I took last Friday of some of the herd in their pasture.