Home Cooked Steak

[Paul Ogata]

Re: Home Cooked Steak

Oh snap! Party at Tattrat's!!!

[TATTRAT]

Re: Home Cooked Steak

HUGE fan of boursin.

I actually have an app on my menu that is tenderloin tip, boursin, red onion confit, all wraped in puffed pastry and baked. makes a great faux wellington for those not into pate or mushrooms.It is a winner.

[Paul Ogata]

Re: Home Cooked Steak

Tattrat

On the cheese tip, you should also try Boursin cheese. It's spreadable and comes in different flavors. The garlic flavor is really good!

Paul

[TATTRAT]

Re: Home Cooked Steak

honestly, the best place to find good cast iron is yard sales. They always clean up great and re-season well. Most times, you can get them for dirt cheap too.

You can buy new, but they can be lacking in the flavor profile versus a well loved/seasoned/used pan.

Lodge is the only manufacturer in the U.S. producing cast iron cookware. Great company, and easy to find.

[Hellbent]

Re: Home Cooked Steak

wow, that sounds fantastic! is that like what blue moon had when they opened, the roquefort steak (but with roquefort instead of bleu or gorgonzola)

i keep forgetting to buy a cast iron skillet, any suggestions?

[TATTRAT]

Re: Home Cooked Steak

I could go on for a bit about this but I won't.

In the absence of a grill, I have a cast iron that I use. It is 75 years old, and I love it.

In presence of a grill, that is the prime choice, preferable over charcoal or hard wood.

As far as seasoning, it depends on the mood and cut. Sometimes just fresh cracked salt and pepper, other times, more elaborate, like marinated, rubbed, blackened, bronzed, so on and so on.

One constant I normally top my steak with is a great simple to make compound butter.
-Softened Butter
-Crushed garlic
-a dash of liquid smoke
-a splash of port
-minced fresh rosemary
-and crumbled Gorgonzola(or blue of choice)
Mix well, top steak and let it melt all over it.

[Hellbent]

Re: Home Cooked Steak

Oh... the cold beef carpaccio at Paesano or Sierra Bueno is really good.

I really miss the rock salt prime rib from Ryans

[tikiyaki]

Re: Home Cooked Steak

Love rib eye...marinated in an oil & vinegar style salad dressing. Then, George Foreman and I do the happy dance together! I don't have easy access to an outdoor grill, which is my preferred way to cook a steak. The GF grill is fine with me!

What Sue, no cookout wit da locals down at da Surfside grills ?

[Da Rolling Eye]

Re: Home Cooked Steak

damn paul totally stole my answer

i like to put fresh from the deli rib eye in the food processor and eat it raw with capers and diced onions and paprika on bread too. YUM!

Eh! No mek! Steak tartar. Mmmm. My wife likes the Korean version. Lean rib eye thinly sliced and diced, mix in a little bit of Korean kalbi marinade and let it sit in the fridge for a bit before eating. K restaurants serve this with a raw egg broken over the meat as well as shoe string sliced apples. I like mine plain.

[christa]

Re: Home Cooked Steak

damn paul totally stole my answer

i like to put fresh from the deli rib eye in the food processor and eat it raw with capers and diced onions and paprika on bread too. YUM!

[Paul Ogata]

Re: Home Cooked Steak

OP, thanks for the tip.

Never knew that rib eye was the Spencer steak. I always just looked for the words "Rib Eye." "Chuck" always reminded me of "upchuck", which is not what you want to do after eating a good steak. Even if you're Nicole Richie.

I loves me some rib eye. To the point where I'll use it for everything. I will slice it thin for beef tomato, or cut it into cubes for curry or stew. Can't stand the tough stew meat that you'll find in stew at some restaurants.

But as a lot of you already said: Hawaiian salt, fresh ground pepper, garlic... only good!

PO

[tutusue]

Re: Home Cooked Steak

Love rib eye...marinated in an oil & vinegar style salad dressing. Then, George Foreman and I do the happy dance together! I don't have easy access to an outdoor grill, which is my preferred way to cook a steak. The GF grill is fine with me!

[oceanpacific]

Re: Home Cooked Steak

A tip on getting a good steak for less $$$$.

Boneless RIB EYE (Spencer) steak goes for $7-9/lb. You can get the same tenderness and flavor from a CHUCK EYE at around $4-5/lb. It's the same muscle that continues from the top loin, rib, and chuck sections.

Want to save more? Get a boneless CHUCK ROAST ($3-4/lb.) and section out the chuck eye. You need to know what to look for as the eye section can range from practically non-existent to almost 1/2 of the roast.

Ever see a BLADE CHUCK ROAST in the meat section? This sometimes goes on sale for under $2/lb. The eye portion is easily discernable and can be around 1/3 of the total weight. Because of the bones, it's a little harder to section the tender steak out, but it isn't rocket science, either. Look for the ones with the biggest "eyes." You can also tell which are the better ones by the shape of the blade bone - avoid the ones with the "ridge" in the middle of the "blade."

The tougher part of the chuck is perfect for stews and less expensive than the pre-cut cubes of stewing beef. Whenever I get the hankering for a hearty stew, I always buy a chuck roast and scoop out the eye for a steak.

My dad was a butcher over a half-century ago and showed this angle to me.

[blueyecicle]

Re: Home Cooked Steak

I guess I am making steak for dinner and avoiding this thread because I am starving for some bloody meat now!

[timkona]

Re: Home Cooked Steak

London Broil, forked well, or pounded with the meat mallet, until its a little mushy.

Then marinate for 24 hours in a peppery, garlic, bbq, you know.

Then flash grilled, 6-7 minutes per side, two times. Well Done on the outside, touch of medium in the middle, with criss-cross diamonds.

Serve with sauteed veggies, mostly mushrooms. And a dash of horseradish.

Real men need more than a puny little steak. Bring on the London Broil.