All about steaks.
- Thread starter Insidious Von
- Start date
A tough cut of meat can be flavorful. If the meat is tenderized with sous vide it can be tender and flavorful.
More important than the cut, is how long the beef is aged. Minimum 45 days is the sweet spot. Rib-eye or strip loin. Kosher salt, fresh ground black pepper, high heat, cooked rare. Let it rest for a minimum of 5 minutes. Slice thin and serve with your favourite veg or starch.
i am a big fan of steak cooked on high temperature charcoal bbq.
Usually T-Bone. 20 minute rest with salt. Grilled quickly both side for a heavy sear, lots of flame.
Pull to no direct heat zone until temperature is 120f. Pull out in a plate, pour your best olive oil and steak spices (or simply ground pepper).
Wrap up in foil 7 minutes. Unwrap and make sure to keep all the juices and oil as this is your sauce!
p.s. olive oil could be butter, be generous
Usually T-Bone. 20 minute rest with salt. Grilled quickly both side for a heavy sear, lots of flame.
Pull to no direct heat zone until temperature is 120f. Pull out in a plate, pour your best olive oil and steak spices (or simply ground pepper).
Wrap up in foil 7 minutes. Unwrap and make sure to keep all the juices and oil as this is your sauce!
p.s. olive oil could be butter, be generous
That looks like strip loin but they usually not that soft, or that's a sharp spoon..lol
I was going to post Guga's trip to Spain, I decided to go with the ultimate food porn video instead.
As long as it's a good cut it really doesn't matter to me. I love a good filet, bacon wrapped with peppercorns. I love a good T-bone lightly seasoned. A good marinated sirloin. A Striploin cut. All rare to med-rare.
But honestly since I can make these at home, when I go out to a steakhouse, unless it's an old school super Hugh end one, I tend to go Prime Rib. Because really it's tough to come up with a reason to make a whole PR bone on at home.
But honestly since I can make these at home, when I go out to a steakhouse, unless it's an old school super Hugh end one, I tend to go Prime Rib. Because really it's tough to come up with a reason to make a whole PR bone on at home.
Thanksgiving 2022 it was my turn to cook the main. No turkey, I hate turkey.
I broiled a prime rib roast according to Alison Roman's recipe...it went fast! She loves anchovies as much as I do.
I broiled a prime rib roast according to Alison Roman's recipe...it went fast! She loves anchovies as much as I do.
As Elmer Fudd might say, "it's wagu Napolitan season". The pigs have matured it's time to harvest the secret ingredients to turn a ragu into an explosion of flavour - pork liver sausage.
Guga grills Steak Fiorentina.
Guga grills Steak Fiorentina.
I once had a Fiorentina steak in Italy. It was quite different. First after our order, he pulled out 2 steaks of 2 inches (porterhouse style?), salted them and let them rest. We were served some appetizer (salad, zucchinis and tomatoes) before they put the steak on the grill.
They went generous on pepper then they use a blower to push wind on the fire... About 2 minutes on each side repeating the wind blower and pepper. They cook it a bit more in a no-direct fire zone.
They took it on separate plates and poured olive oil on them, wrapping them up for 5 minutes.
The steak were rare to a bit medium rare. Usually too rare for me but this time I did not say anything.
I had never eaten such a good piece of meat since my time in Alberta, where, to be honest, I had the best steak of my life.
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I prefer steak alla Goodfellas, I didn't invest in cast iron pans for nottin. Garlic salt and pepper and you're good to go.
Prison sauce is probably delicious but not quite ragu Napolitana.
Prison sauce is probably delicious but not quite ragu Napolitana.
I agree Albertan Prime is better than Steak Fiorentina.
I verified Chef Andre Rush's credentials. Yes he was a US Army drill sergeant and yes he was a White House Chef for 22 years. He retired in 2019.
Ultimate steak competition:
I verified Chef Andre Rush's credentials. Yes he was a US Army drill sergeant and yes he was a White House Chef for 22 years. He retired in 2019.
Ultimate steak competition:
Johnny Carpaccio asked me if I was willing to put money on the Jays losing 100 games next season. The probability increases if Shatkins aren't fired after the WS. I told him I didn't want to take his money.
If you can find Alberta Prime Wagyu tenderloin, this is the best way to serve it, imho.
I prefer sour cream in making the sauce.
If you can find Alberta Prime Wagyu tenderloin, this is the best way to serve it, imho.
I prefer sour cream in making the sauce.
