Separate names with a comma.
Discussion in 'Hangar Talk' started by Sac Arrow, Jan 28, 2019.
Is steak tartare a steak? What about carpaccio?
Steak tartare? Well, no... it's made of ground beef. Carpaccio? I suppose if it's sliced thin and not pounded or otherwise formed then yes.
Voted for the ground chuck [with hamburger helper added]. Pricing a used 430W for the Skyhawk. Discretionary funds are running low.
That was my nephew's point, I know people putting prime steaks in the sous vide, not necessary. But making a tough steak tender like prime? Sounds like a winner to me. Crock pots are great, but nothing resembling the taste of a steak comes out of it.
Those are methods of preparation. It's not much a steak as it's ground or sliced very thin. Same as a hamburger not being steak or a roast not being stake. All can be made out of the same piece of cow.
Sous vide doesn't much change the "taste" (any more than just marinating it first would). What it gets you is a consistent level of "doneness" throughout the piece of meat. Except for the crust coming from the post-sous-vide sear step, the thing is a uniform medium to medium rare (depending on the cut and my mood).
He could also sell ketchup popsicles to a woman in white gloves.
I really only like grilled steaks, especially those with some smoke/wood flavor. I'll eat steak prepared otherwise, but it's much better to be wood-fired for me.
I used to finish the sous-vided steaks on the grill but frankly, I get better results using a really hot cast iron pan (love the induction) with some butter to do the final sear. More often than not our local artisanal mushroom farmer has brought me something that I can use the fond and more butter to saute into a nice side.
Why buy a steak in a restaurant? You can make them better at home for less money.
NY Strip, lots of salt, a good amount of pepper, and a few minutes on a grill. That's all there is to it.
The cattle industry is a significant contributor to global warming. If you all switched to chicken, the end of the world might not come in the next 12 years.
One of the most foulest (fowlest?) places to be is Livingston, California. You can smell the Foster Farms chicken plant from miles away. And it smells really F bad on a hot day.
Went down to Whole Foods this morning and picked up a .5lb flat iron steak and cut it up into strips to toss into our pasta dish this evening. It could all be in my head, but grass-fed beef always seems to be more tender and tasty than its grain fed counterpart.
Next time you’re on top of Erlanger and the winds are blowing to the north, take a big deep breath and see if you can smell the chicken plant a few miles away. Smells horrible.
Although I’m sure you’re kidding, I do feel like sustainably sourced cattle and poultry is important. I’m a big proponent of buying non-commercially raised meats. Whole Foods does a good job with this kind of stuff.
I never noticed a difference. To me, a cow that is fed compost and shredded tires tastes the same.*
*don't ask me how I know this.
I’ll bite. How do you know this?
Like I say, it’s probably all in my little peanut brain.
Let's just say there is a reason the cows are so scrawny around here.
Sounds like most of Western Arkansas, lol. They've been the source of many a lawsuit regarding the Illinois River watershed and high nitrogen levels from the chicken waste.
That's usually why I avoid steaks in restaurants. There are some that have better pieces of meat that I can get locally and do an interesting preparation job.
I hear that. But if I'm already at the restaurant, and they have decent steaks...
For me - sous vide for filet, then sear however you want. You can't get them as close to perfection using any other method.
Ribeye, depends how thick you like them. I like them close to 2" so again - sous vide, then sear. If thinner, then grill/cast iron works.
If on a budget, short ribs. Cook them right - like you would cook a steak (cut them off the bone first of course), and they are delicious.
Typical grilling: eye of round
Typical steak out: sirloin
Higher end night out: filet
Almost always medium rare, but sometimes have considered rare+
When I'm out, I order Medium rare because I can usually tolerate anything from rare to medium. Home I cook a bit more on the rare side (especially with sous vide).
Anyone ever had a Denver steak? Apparently, these didn't exist before 2009. Also, it's technically a chuck steak. Seriously.
Is it all that?
Yup, ironically, I had a couple of them a few weeks ago. Very tender and had a nice beefy flavor.
That looked like a steak you’d get in France. Our European colleagues love to go to steak houses when they come here.
I’m wierd. I like my meats in varying doneness based on the cuts-
Prime rib rare to med rare
Filet med rare
Ribeye well (I like the burnt crispy fat and it can handle the doneness without drying out, and I enjoy the texture...almost more tender that way, it separates from the fat).
Another steak I'd like to try someday is teres major steak, supposedly as tender as filet mignon.
And yes, it's also another Chuck steak. Seriously.
When I can no longer eat steak, it is the end of the world.
Tough choices, but for my top 3 I'd go with:
KC Strip as #1 - favorite all around for flavor and value
Ribeye #2 - maybe my favorite for flavor, but generally more expensive than #1
Filet #3 - it's definitely a luxury, but it's on the mild-flavored side for me unless it has a lot of pepper.
I didn't see Salisbury Steak in the poll...
As far as getting as good a steak at home as you can in a restaurant - yeah, it's possible. Around here a lot of the higher end steakhouses will dry-age their roasts before cutting them into steaks. There are a couple of meat counters near me that will do the same thing, but it's pretty hard to match what some of those steakhouses can do. Sure, with the same piece of meat and the same seasonings and the same cooking temp and time you can come up with the same results, but getting that same piece of meat is the trick.
Eating steak over flying?
My God, man, cook that thing before you eat it!
How about Chicken Fried Steak?
I loves me a good CFS with gravy and a couple eggs on the side.
Recently stopped by a buddy who does his own cattle raising and butchering for some ground beef. He had some porterhouses with tail piece attached. Did with some caramelized onions over the stove the other night. That “tail piece” was so tender!!!
KC Strip > NY Strip
It's not that it wasn't cooked to my liking, it's just that it wasn't to my liking.
Go to France and that’s what well done looks like. Friend ordered medium and it was pretty much raw. All of us had to send back our steak to be cooked again.
That's like being sent to heaven and asking for the furnace to be turned on.
This has been weeks coming. Tri tip!
Try some Kobe beef. You'll taste a difference in what the cow was fed...