moi621 (imported) wrote: Fri Jul 11, 2014 10:56 pm
How's the steak ?
The thick, prime beef, New York, Filet or Rib.
What's your preference.
All those BBQ's. There's gotta be "steak".
Is there at least, "steak for the rich" ?
I don't mean any ungraded, select or low quality choice. I mean "Prime".
I don't know much about meat, but I know what I like, and what is a lie...:
- When talking prime steak, the word "Kobe" is MEANINGLESS, folks. True, honest Kobe beef refers to a very small herd (far, far too small to be the source of the tons of meat sold as Kobe) in Japan, indeed, but nothing (not a single one) of the steaks in your store marked as being Kobe is the real thing. In North America, that word is unregulated. The manufacturers are lying.
- Honestly, ultra-prime (say, a steak a store sells for 60 bucks) meat is simply aged properly from a properly fed cow.
Farmers who know what they are doing eat "60-dollar steaks" every day for pennies.
- That said, GOOD beef, aged properly, makes excellent steaks. Honest butchers will sell it at a good price.
- Steak meat (the good cuts out of a bovine) are priced based on rarity and perceived value. That's all. Filet Mignon isn't necessarily better, it's just a tiny part of the animal.
- What you like is personal; do you value tenderness over taste? Pay for Filet Mignon cuts. Like robust flavor more? Buy a rib steak or a ribeye.
- T-bones are bullshit. Most have a TINY bit of the tenderloin (unsure if that's the correct term) with a huge chunk of the cheap side, the big side is actually a pretty shitty cut of meat. If you must buy them, find the rare one that has a bigger tenderloin side.
- For me, ribeyes are the ultimate. Again, LOOK at the steaks on display; a ribeye has a sort of 'swirl' in the middle, with the higher-value portion of the steak being a strip of meat sort of curling around the steak (it should have a 'plug' of fat right in the middle of the swirl). Make sure you're getting lots of the 'good' portion of the steak, that part is mega-tender and flavorful!
- I know everyone has their own opinion but I think there is only one way to do a steak of you are using a stove.
- Cast iron pan, heat just above half-power on an element. Add a bit of oil.
- Put steak on. Keep it moving (just lateral, not flipping, damnit) to keep it from sticking.
- For medium/medium-rare, about 5 mins. per side for a 3/4 inch steak.
- TURN ONCE.
- Just at the end, baste with a little pat of butter (NOT margarine), lift off of pan and let rest a minute.
- My final note is just that marinades are for shitty steaks only. Rubs are for shitty steaks, too. If I have a properly aged piece of meat, that's all I wanna taste
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