How do you have your steak.

How do you have your steak.

  • Burnt

    Votes: 1 1.0%

  • Well done

    Votes: 6 6.3%

  • Medium-well

    Votes: 10 10.4%

  • Medium

    Votes: 21 21.9%

  • Medium rare

    Votes: 45 46.9%

  • Rare

    Votes: 7 7.3%

  • Raw

    Votes: 1 1.0%

  • Still part of the cow

    Votes: 5 5.2%
  • Total voters
    96
TimurCivan said:
dude if youre gonna eat lamb you gotta do it the turkish/azerbaijani/khazak way.

whole lamb roasted over a huge pit of hot coals. you rub it down wth spices then cook. un friggin believable.
Click to expand...
That would have been a bit of overkill for just one chop... :) But I definitely agree with you otherwise.
 
hoarp001 said:
http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html

Seems like a good way of doing it. Maybe if we all pool together we can get a deal on 50 cast iron skillets? abit like we did with the Rode wind muffs...


:-D
Click to expand...

Cast iron skillets are dirt cheap. Here's a 10" Lodge on amazon for less than $16.00.

Make sure you get a Lodge brand one, season it well, DON'T USE SOAP to clean it.

Hell, then one I use most is my late grandmothers.

NOTHING cooks food like a cast iron skillet.

I have 8 of them, and have cooked everything from omelets to bacon, to corn bread, chicken parmigiana, burgers and steak with them.

I'm getting hungry, BRB.
 
Try flea markets and swap meets. You can find beautiful big ol' cast-iron skillets starting at 99 cents.
 
Skillet, shmillet... it's a great place to go if you just enjoy watching people! You see some real interesting stuff ;)
 
Capt Quirk said:
Did you grow up in Pa, or overseas? I don't think steak is as common there as it is here. That might explain a lot. For me, Lamb was always a rare treat, someting I only got once in a long while. Now that I'm older, I get it every chance i can. Like yesterday, we were shopping, and planning on St. Patrick's Day. The wife was looking forward to Corned beef and Cabbage, and I like that just fine, but usually make Lamb stew. So I got some chops, and threw them into the crock pot today. Most of them. I just pan seared a small chop and had it with mint jelly for lunch :)
Click to expand...
Born and raised in the US. New York City actually for most of my life. Only been in Allentown the last 3 years.

As for the food, my family ate pretty much American food growing up. My father was a cook at a restuarant so when he ordered for the restaurant he also ordered for us. Pretty much lived off steak or meat of some sort everyday of the week. When it wasn't American food it was either Italian or Arabic. So I can't say I lived off Middle Eastern cuisine though probably more than most people. Still prefer a good steak though.

Lamb is great if you can get it roasted or stuffed. Very tender. Also, overseas, particularly in the Middle East, the lamb is much more tender and better in general than steak. At least in my experience.
 
Oh, so you are one of us, with a more varied family cook book. Most of my Lamb experiences at a young age were generic recipes. I always thought it was much more tender than the average steak, but we also got what we could for the best price. The more expensive cuts really do rival lamb for tenderness and flavor though, but a good lamb dish will beat out a steak most days... for me anyways.
 
I find that less expensive cuts of beef tend to be more flavorful, even if the texture isn't as fine.

I'll actually take a good london broil over filet mignon, most any day of the week. Much less tender but noticeably tastier.
 
Last edited:
Sad Max said:
I find that less expensive cuts of beef tend to be more flavorful, even if the texture isn't as fine.

I'll actually take a good london broil over sirloin, most any day of the week. Less tender but noticeably tastier.
Click to expand...

I agree with you that the less expensive the cuts the more innate flavor it usually has: london broil, hamburger etc. In fact, the most expensive cut is probably the Filet Mignon but it has less flavor than a good Rib-eye or NY Strip. Thats why you usually see it prepared with a nice flavorful wine sauce and the Rib-Eye's and Strips are perfectly fine with salt, pepper and little grill action.

But where you see the real difference is when you see the quality labeling...Prime Vs Choice Vs Select.

Uncooked beef thats been trimmed always looks like its going to be a winner. But I have made the mistake a few times of grabbing the SELECT without thinking about it. No way. Whatever it is, no matter the cut, will tend to have less fat/flavor and be pretty tough and dry if it has a SELECT sticker on it.
 
I think 80% of the meat sold in America is choice cut. Select is low grade meat so it tends to be very poor in texture and taste.
 
To be honest guys, I´m meat envy.

When it comes to meat (no mater if pork or a steak) old Europe can´t hold a candle to the U.S.

Even here in Bavaria and if you buy the most expensive meat.
Maybe we should stick to white sausages and thelike.

I remember some of the steaks I had in the P-EX Cafeteria when the GIs still where here, or the steaks I had in the states. There is nothing over here that comes even close - thou you can find someting good in England, but not on the comtinent.

Some care packages before the grill season starts, would be very appreciated.

Frank
 
I agree, "Select" meat sucks, and they sell a lot of it around here. Budget meat to grind or make into stew (my mother always bought a round-steak and cut it up, better than the "stew meat" fat & gristle crap) or give to kids who don't know from steak.

For a good, average, steak I go with "Choice" grade. It's worth the extra couple bucks a pound; I'm not a skilled enough cook to get the money's worth out of Prime, and it's hard to find here.

Chuck roast in pot on the stove.... mmm.... in another 1.5 hrs I will be in savory meat heaven, and have sandwiches for work tomorrow.... I can smell it from here.... mmmm.... great with a:beer:
 
Jeffrey Rice said:
Chuck roast in pot on the stove.... mmm.... in another 1.5 hrs I will be in savory meat heaven, and have sandwiches for work tomorrow.... I can smell it from here.... mmmm.... great with a:beer:
Click to expand...

Tell me about. Because of this freaking thread I went out yesterday and picked up a big fat Tri-Tip roast for dinner tonight and a London Broil for a steak salad sometime this week. I'm going to get iron poisoning because of this thread.
 
You must log in or register to reply here.
Back
Top