[OT]: Favorite Cut of Steak
motorhead
Fat, drunk and stupid is no way to go through life
Steak and potatoes. Man's food. None of that girly Parmesan crusted tilapia around here.
But what's your favorite cut of steak to order? Rib-eye (entrecôte) has become the fashionable choice. Foodies claim the high fat content means extra flavor. Food snob Anthony Bourdain calls people "stupid" if they think rib eye is too fatty. So call me stupid. I just attended a company dinner where the menu was planned. Rub eye was served. (I never order it). This was a high end place and the meat was too fatty and chewy for me.
Give me a good filet any time.
But what's your favorite cut of steak to order? Rib-eye (entrecôte) has become the fashionable choice. Foodies claim the high fat content means extra flavor. Food snob Anthony Bourdain calls people "stupid" if they think rib eye is too fatty. So call me stupid. I just attended a company dinner where the menu was planned. Rub eye was served. (I never order it). This was a high end place and the meat was too fatty and chewy for me.
Give me a good filet any time.
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Where it gets very tricky is choosing a particular steak. What breed of animal? What has the animal been fed? How long has the carcass been aged? Dry aged or wet aged? What cut of steak? How thick a cut? On the bone? Off the bone? Method of cooking? Degree of 'doneness' of the final product?
Your preference is the tenderloin....filet mignon on most steakhouse menus.
I am a rib eye guy. On the bone. Thick cut. Done rare. Seasoned with salt and fresh ground black pepper. Seared for 2 min on either side in a smokin' hot cast iron frying pan in a mixture of olive oil and butter. Finished for 5-6 min in a hot oven. Tented with aluminun foil for 5 min before eating.
The meat will have come from a Hereford or Wagyu, pasture-raised and finished on high protein wheat/barley mix. The carcass will have been dry aged before the loins are cut into steaks. The meat will have never been frozen.
Potatoes will come from the farmerart garden.......Yukon Gold or Russian Fingerlings, or Banana.
Oops!......The carcass will have been dry aged for 6 week minimum.......
A good russet or Idaho baked potato, skin salted and wrapped in tin foil before baking. I'll often forgo most of the potato itself and just eat the skin soaked in butter, though. Alternatively, slice the spud thinly, wrap it, along with some butter, bacon, sliced onion and minced garlic, in tin foil and roast it on the grill.
Thanks to RuthChris, steakhouse, I've developed a strong dislike of broiled steak w/butter. Too many off flavored steaks.
Prime rib. Medium rare. Baked potato, loaded with everything.
If not prime rib, then porterhouse or rib eye. Either way, medium rare. Delicious!
We cooked a medium rare prime rib roast for Xmas and that was pretty damned good too, but normally I only eat prime rib in restaurants since it is too big a roast for everyday cooking at home.
A good NY strip is a decent cut for everyday grilling, but it really doesn't have the natural flavor of a rib-eye. Also, the fat is really too tough to eat, so it has to be cooked pretty well trimmed.
I have tried flank steak a couple of times, but have never really taken to it.
I also do have a guilty love of a good chuck pot roast, but I don't get it too often as my kids don't like it so much.
Where I come from, filet mignon is a steak for girls. ;)