Favorite Steak.............

[JOHNDEEREGN]

My wife & spent a weekend at Bed & Breakfast in OK last year & one night they served Kobe steak....Wow, that was by far the best tasting, most tender steak I've ever had. I'm hoping that someone can tell me where I can buy just the steaks & cook them myself....Anyone????

Here ya go DS:biggrin:

Buy Kobe Beef Online

 

[klrv6]

Ever think that we should have a recipe thread? I know it's kinda gay ( like my son would say), but we have pretty diverse membership from different backgrounds and locations.

gay would be having a tofu recipe thread...

The best steaks I eat are the free ones. I'm on the road at least four days a month and take full advantage of the companies policy for purchasing meals. So far Antonio's in farmington hills MI is tops for me. Every time I'm in Novi I have to stop there for the Delmonico..

 

[wile87]

that kobe site is outrages. they make it sound good, but i am never going to pay $50 bucks for a 4oz filet. i don't care how good they taste.

 

[86brick]

that kobe site is outrages. they make it sound good, but i am never going to pay $50 bucks for a 4oz filet. i don't care how good they taste.

Same here that is insane IMO, I'll stick to my Chuck Eye's for $4.49 a pound, hell I could fill my freezer for $50!!!

 

[rmar]

Guys if ya want to save some $ on fillet. Buy the whole tenderloin and slice it
at home. You will end up 2 to 3$ per 2" steak. And you know there fresh.
Try a meat market or butcher. Should be about 5 to 6$ per lb. for the whole loin.

 

[ITSAV6]

Guys if ya want to save some $ on fillet. Buy the whole tenderloin and slice it
at home. You will end up 2 to 3$ per 2" steak. And you know there fresh.
Try a meat market or butcher. Should be about 5 to 6$ per lb. for the whole loin.

That's the way to do it!

 

[86brick]

If you buy the whole beef tenderloin for filet mignon and have the butcher trim it have him grind the left over fat/trimmings and you will have some of the best hamburger meat you will ever taste!

 

[getchasum]

Seen several mention chuck eye steaks, just to let you know that the last three cuts off the end of a rib eye prior to the chuck roast.(little more fatty than a rib eye) If you like them you like chuck steak also.
The T-bone or porterhouse is NY Strip on one side, fillet on the other, any thing under a (¾” from bone to edge of steak) fillet side is consider a T-bone, over 3/4” fillet is porter house by USDA standards.

 

[Grimster]

If I can swing it I like to get a tenderloin (aka filet mignon but not sliced) and cut it in half in the middle, cook one half "almost" medium and the other medium well (for the wife and kid).

Seasonings I use depends on my mood, what I have handy, etc, and sides also depends. A favorite is of course corn, or taters, others are salads or for something different, broccoli and cauliflower, I like to dip them in the drippings from the meat

A local store had some tenderloins about 3 years ago for $6.99 a pound, my dad and I and my sis bought about 30 pounds all together, and had one helluva bbq and man was that meat oh so TENDER, drooooling just remember it.

Ribeyes are my usual favorite, T-bones are always good (with big tenderloin sections of course) or a good sirloin. Hell, beef, period, rocks pretty much.

 

[Otto J]

Local resteraunt,Chuck's Steak House and their Teryaki sirloin,mmm mmm good
Although,I will be testing steaks in Florida all next week:biggrin:

 

[THE ARS]

ok guys, about the only thing I cannot make worth a s**t is Gravy for potato's..........

Anybody have a secret trick for it?

JD, hope this helps as gravy is by far the hardest thing I have ever tried to make.

Get a large dinner plate and fill it with flour, let the butter get down to room temperature and use a fork to mush the two together. Make sure they are mixed well.

While your stock/juices are simmering add the butter/flour SLOWLY, whisk it in there nicely.

And SLOWLY. Always remember slowly, it's more important than it sounds.

Now obviously this is not a recipe, but I have found that once you learn to mush that butter and flour and take your time, any type of gravy is a cinch.

No bull.

Tom

 

[Making Boost]

Another excellent cut is the top blade steak also called a flat iron by some. The trick is how they cut it. For some reason, most cut it with the membrane in the middle. They look kind of like a salmon steak. If you can get the butcher to "fillet" it along the membrane, you get a cut that is in between the tenderness of a fillet and a rib-eye.

 

[notacarlo]

JD, hope this helps as gravy is by far the hardest thing I have ever tried to make.

Get a large dinner plate and fill it with flour, let the butter get down to room temperature and use a fork to mush the two together. Make sure they are mixed well.

While your stock/juices are simmering add the butter/flour SLOWLY, whisk it in there nicely.

And SLOWLY. Always remember slowly, it's more important than it sounds.

Now obviously this is not a recipe, but I have found that once you learn to mush that butter and flour and take your time, any type of gravy is a cinch.

No bull.

Tom

Put the butter in the microwave until it is liquid then incorporate into the flour. Cold butter and flour is Beurre manié, the lightest of roux. It is time consuming (as stated) and can clump uncontrollably. If it is heated, you can actually pour small amounts to thicken. Will add no color or flavor. (which may be what you want) Roux is a 50/50 fat and flour combo. I have used bacon fat to thicken sauces. It adds great flavor.

Cooking the roux to different shades of brown will add color and a progressively stronger "nutty" flavor. The flour and butter will burn, so if you cook it, do it over medium high heat and constantly stir until desired color.

I used to get paid to do this.:biggrin:

If you were going to do a robust stew, like a Guiness Beef Stew - I would cook the roux down until it reached a fairly dark brown color. The stew would take on that color plus the color of the beer and beef stock.
I would use Beurre manié to make a light cream soup or a white sauce base. If you are in a pinch...50% flour 50% veg oil will do the trick - again, no flavor or color.

I have some recipes I need to add on the other thread.....we should have called that thread "recipes from behind the bulge...black OPS cooking"

 

[notacarlo]

I must add that roux must be cooked out of sauces/gravy's. let it remain at a roll for at least 2 minutes before eating it. Otherwise it will taste like flour.

 

[SouthernCal GN]

Eye of the rib- smoked, then seared over a hot open flame. Mucho delicioso!