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Steak, More Steak.  
User currently offlineMirrodie From United States of America, joined Apr 2000, 7444 posts, RR: 62
Posted (7 years 9 months 3 days 16 hours ago) and read 1470 times:
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I love steak, so after that steak thread a few weeks ago, got a follow up question.

TOok home 6 bls of filet the other day. The wx is nice so I'm working the grilling station.

Lately though been meaning ot pick up some dry aged cuts and go to town on them. Has anyone ever cooked up these steaks? I can just never great my steak to be as flavorful as the steakhouses' steak. ;(


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53 replies: All unread, showing first 25:
 
User currently offlineAeroWesty From United States of America, joined Oct 2004, 20822 posts, RR: 62
Reply 1, posted (7 years 9 months 3 days 15 hours ago) and read 1443 times:

The really good places use real charcoal, not briquets. If you have a Trader Joe's nearby, they sell this brand:

http://www.cowboycharcoal.com/

Forget Kingsford, etc., it's made with sawdust.

You also have to have the heat hot enough to sear the steaks, otherwise they'll just kind of warm up as they cook and leak their juices onto the fire.



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User currently offlineIAH777 From United States of America, joined Mar 2008, 0 posts, RR: 4
Reply 2, posted (7 years 9 months 3 days 14 hours ago) and read 1405 times:

Quoting Mirrodie (Thread starter):
6 bls of filet

Barrels or bushels? Either way, that's a shitload of meat there, Mavis Beacon.  wave 


User currently offlineDougloid From , joined Dec 1969, posts, RR:
Reply 3, posted (7 years 9 months 3 days 14 hours ago) and read 1402 times:

It's how the beef is raised. That's what is called the white tablecloth trade. I suggest the best butcher stop you can afford.

User currently offlineKmh1956 From Bermuda, joined Jun 2005, 3324 posts, RR: 7
Reply 4, posted (7 years 9 months 3 days 2 hours ago) and read 1351 times:

Quoting AeroWesty (Reply 1):
You also have to have the heat hot enough to sear the steaks, otherwise they'll just kind of warm up as they cook and leak their juices onto the fire.

And NEVER use a fork to turn a steak. It pierces the meat an dthe juices leak out. Use tongs.



'Somebody tell me why I'm on my own if there's a soulmate for everyone' :Natasha Bedingfield
User currently offlineIFEMaster From , joined Dec 1969, posts, RR:
Reply 5, posted (7 years 9 months 3 days 1 hour ago) and read 1337 times:

Quoting Mirrodie (Thread starter):
I can just never great my steak to be as flavorful as the steakhouses' steak

A question I posed to my chef brother-in-law a few years ago was how to cook a steak well. These were his tips:

1. Sear the steak immediately when it hits the grill, on both sides. It seals the juices in.

2. Reduce the heat so as not to burn after searing. DO NOT constantly flip the steak. As much as us guys like to look like grill masters by flipping the steaks, this is a bad idea. Two flips at the correct temperature should be enough.

3. Many steakhouses use a sear/roast combo. Sear it on the grill, 2 minutes each side, then put it in a very hot oven to cook.

4. Use a decent butcher shop. The stuff you get at Albertson's or Ralph's or wherever is inferior.

5. Don't pierce the steak with a fork. You lose the juice, ergo you lose the flavour.

6. Leave some pink. A 'Well Done' steak doesn't mean having no pink. It means having less pink than a medium, which is less pink than a rare etc.

7. MOST IMPORTANT - rest the steaks after you take them off the grill/out of the oven. Take them off the pan or grill, put them on a warm plate, and cover them with aluminium foil, leave for 5 to 7 minutes before serving. This allows the juices to disperse more evenly through the steak, thus distributing the flavour.


User currently offlineKaiGywer From United States of America, joined Oct 2003, 12281 posts, RR: 35
Reply 6, posted (7 years 9 months 3 days 1 hour ago) and read 1333 times:
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Quoting IFEMaster (Reply 5):
1. Sear the steak immediately when it hits the grill, on both sides. It seals the juices in.

I've heard that you can fry it for a few seconds in a frying pan before putting it on the grill. Is that a good idea?



“Once you have tasted flight, you will forever walk the earth with your eyes turned skyward, for there you have been, an
User currently offlineAeroWesty From United States of America, joined Oct 2004, 20822 posts, RR: 62
Reply 7, posted (7 years 9 months 3 days 1 hour ago) and read 1333 times:

Quoting IFEMaster (Reply 5):
3. Many steakhouses use a sear/roast combo. Sear it on the grill, 2 minutes each side, then put it in a very hot oven to cook.

I've tried that method. If I wanted a roast, I'd make a roast. The interior texture changes dramatically from a grilled steak once you roast it in the oven, and I don't like it at all.

(And uh oh, IFE, you repeated some of the points made by other posters. Prepare to be flamed.  silly  )



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User currently offlineIFEMaster From , joined Dec 1969, posts, RR:
Reply 8, posted (7 years 9 months 3 days 1 hour ago) and read 1329 times:

Quoting KaiGywer (Reply 6):
I've heard that you can fry it for a few seconds in a frying pan before putting it on the grill. Is that a good idea?

Searing is searing. I don't use a BBQ grill much for steaks, but I have this griddle-type pan that I put on the stove-top, get very hot, then sear for a couple of minutes. I'm sure a frying pan will do the same trick.

Quoting AeroWesty (Reply 7):
I've tried that method. If I wanted a roast, I'd make a roast. The interior texture changes dramatically from a grilled steak once you roast it in the oven, and I don't like it at all.

Yes, it does change it. Makes it more tender. I prefer it with certain cuts (Fillet Mignon, London Broil, Tri-Tip), but like a purely-grilled texture on others (Sirloin, T-Bone).

Quoting AeroWesty (Reply 7):
(And uh oh, IFE, you repeated some of the points made by other posters. Prepare to be flamed.  silly  )

Crap! *Puts on flame proof suit*  flamed 


User currently offlineKaiGywer From United States of America, joined Oct 2003, 12281 posts, RR: 35
Reply 9, posted (7 years 9 months 3 days 1 hour ago) and read 1324 times:
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I like my steaks medium-rare, but I prefer it to be dead by the time it hits the table. Had a steak at Outback once, and the damn thing was still mooing  Wink


“Once you have tasted flight, you will forever walk the earth with your eyes turned skyward, for there you have been, an
User currently offlineSearpqx From Netherlands, joined Jun 2000, 4344 posts, RR: 10
Reply 10, posted (7 years 9 months 3 days ago) and read 1312 times:

Quoting KaiGywer (Reply 9):
Had a steak at Outback once, and the damn thing was still mooing

I like mine rare enough the cow can hold the knife for me while I'm chewing!  Wink

I'm having grilled Flank tonight - it's been marinating since last night in the fridge, and I'm already thinking about those thin slices and roasted baby red potatoes.  drool 



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User currently offlineTom in NO From United States of America, joined Nov 1999, 7194 posts, RR: 32
Reply 11, posted (7 years 9 months 3 days ago) and read 1308 times:

Quoting Searpqx (Reply 10):
I like mine rare enough the cow can hold the knife for me while I'm chewing!

I had one at the local neighborhood bar and grill recently that still bore the marks on it from where the jockey was hitting it  wink 

Tom at MSY



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User currently offlineSrbmod From , joined Dec 1969, posts, RR:
Reply 12, posted (7 years 9 months 2 days 20 hours ago) and read 1280 times:

I had one so rare that a veterinarian could have used a defibrillator and brought it back to life......  duck 

hopefully this concludes the rare steak jokes for this thread....



Quoting IFEMaster (Reply 5):
Use a decent butcher shop. The stuff you get at Albertson's or Ralph's or wherever is inferior.

What's a butcher shop?  duck  Other than carnicerias, I don't think we have any butcher shops around here anymore. There used to be one about 10 minutes away but went out of business a few years back because they had inferior meat (when compared to the local grocery stores), was charging too much for said meat (if the meat would have been better than grocery store quality, then the price would have been right). There's a few of those companies that sell meat off the back of a truck as well (I've had them approach me in the parking lot at several places late in the afternoon trying to sell off the rest of what they had left in the freezer) but those steaks are shoe leather. There's a small locally owned grocery store chain that gets some pretty damn good meat, better than anything you can get at Kroger, Wal-Mart/Sam's Club, or Publix.


User currently offlineIFEMaster From , joined Dec 1969, posts, RR:
Reply 13, posted (7 years 9 months 2 days 20 hours ago) and read 1276 times:

Quoting Srbmod (Reply 12):
What's a butcher shop?

Go mod yourself!  biggrin 

There's a pretty good one near me. It's a farm shop, actually. The guy who owns it is a farmer somewhere north east of here with a cattle farm. The meat they sell comes from their own cows. And it's delicious.

And the stuff at Trader Joe's, as expensive as it is, is pretty decent.


User currently offlineSrbmod From , joined Dec 1969, posts, RR:
Reply 14, posted (7 years 9 months 2 days 20 hours ago) and read 1267 times:

Quoting IFEMaster (Reply 13):

And the stuff at Trader Joe's, as expensive as it is, is pretty decent.

We've got a few of those in the Atlanta area now, perhaps I ought to throw some ice in the cooler once the Midtown store opens up (It'll be the closest one to me once it opens. The closest one to me now is about 25 miles away, which with traffic the way it is, about a 45 minute drive) and try it out.


User currently offlineDeltaGator From United States of America, joined Sep 2005, 6341 posts, RR: 13
Reply 15, posted (7 years 9 months 2 days 19 hours ago) and read 1262 times:

Quoting Srbmod (Reply 12):
I don't think we have any butcher shops around here anymore.

You're in ATL right? If so try Shield's Meat Market in downtown Decatur. They are good. Or at least they were the last time I got stuff from them a few years ago.

Harry's is ok for some stuff but I've found their meats to be hit or miss lately (since Whole Foods bought them out) and they are expensive.

Alton Brown has one he goes to in Marietta or Roswell I believe but I can't remember what it is right now.



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User currently offlineIFEMaster From , joined Dec 1969, posts, RR:
Reply 16, posted (7 years 9 months 2 days 19 hours ago) and read 1260 times:

Quoting Srbmod (Reply 14):
We've got a few of those in the Atlanta area now, perhaps I ought to throw some ice in the cooler once the Midtown store opens up (It'll be the closest one to me once it opens. The closest one to me now is about 25 miles away, which with traffic the way it is, about a 45 minute drive) and try it out.

Try their peppered tri-tip or their sweet-chili sirloin.


User currently offlineDeltaGator From United States of America, joined Sep 2005, 6341 posts, RR: 13
Reply 17, posted (7 years 9 months 2 days 19 hours ago) and read 1253 times:

Quoting IFEMaster (Reply 16):
Try their peppered tri-tip

What in the world is Tri-Tip? I only hear that name used in California though it has always been tasty.



"If you can't delight in the misery of others then you don't deserve to be a college football fan."
User currently offlineIFEMaster From , joined Dec 1969, posts, RR:
Reply 18, posted (7 years 9 months 2 days 19 hours ago) and read 1249 times:

Quoting DeltaGator (Reply 17):
What in the world is Tri-Tip? I only hear that name used in California though it has always been tasty.

It's a cut from the top loin. I think it's the same cut as strip loin steak.


User currently offlineSrbmod From , joined Dec 1969, posts, RR:
Reply 19, posted (7 years 9 months 2 days 19 hours ago) and read 1240 times:

Quoting DeltaGator (Reply 15):
If so try Shield's Meat Market in downtown Decatur.

Just a short ride from the warehouse. Perfect to drop by on the way home from work.

Quoting DeltaGator (Reply 15):
Alton Brown has one he goes to in Marietta or Roswell I believe but I can't remember what it is right now.

I live on the Southside, so driving to the Northside of town is not a desirable option.


User currently offlineWellHung From , joined Dec 1969, posts, RR:
Reply 20, posted (7 years 9 months 2 days 18 hours ago) and read 1230 times:

If you're going to sear it first, which is IMO the best method, it's recommended to use a cast iron skillet on the stove for a more even sear. You can get a decent one at Target for about $10. And be sure to get an oven mitt/handle cover since the handle can get as hot as the pan.

A lot of guys have a hard on for the grill, and it's great for hamburgers, bbq chicken breasts, etc., but if you want to enjoy the real flavor of a good steak, this is the way to go:

Bring steak to room temperature. Preheat oven to 450. Heat cast iron skillet on HIGH for at least 5 minutes. Lightly season steak with salt and pepper. Do not use oil, butter, etc. on the steak or skillet because the pan will be so hot it will burn or flame. When pan is very hot and smoking, add the steak. Sear on one side for 2 minutes. Flip with tongs and sear the other side for 2 minutes. IMPORTANT: put on oven mitt. Then put the pan in the oven for 5-10 minutes depending on thickness of steak and desired doneness. IMPORTANT: put on oven mitt. Remove pan from oven, put steak on a plate using tongs and cover with aluminum foil for at least 5 minutes. The steak will continue to cook while it rests, so be sure to remove it slightly before your intended doneness. Move the skillet to where no one will accidentally touch it until it's cool enough to handle.


User currently offlineAeroWesty From United States of America, joined Oct 2004, 20822 posts, RR: 62
Reply 21, posted (7 years 9 months 2 days 17 hours ago) and read 1208 times:

Quoting IFEMaster (Reply 8):
Makes it more tender. I prefer it with certain cuts (Fillet Mignon, London Broil, Tri-Tip), but like a purely-grilled texture on others (Sirloin, T-Bone).

You'd treat a luxurious Filet Mignon that way?  Wow! London Broil or Tri-tip, I could see, but we're talking steak here.

For people who like a steak really mooing, there's a great way to BBQ--a friend of mind does this. He lights the charcoal in a charcoal chimney, puts a grate on top, then cooks a steak right on top of the chimney. It's intense, focussed heat, sears it beautifully, and is nicely rare inside. I like mine medium rare, so I've never done it for myself.



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User currently offlineIFEMaster From , joined Dec 1969, posts, RR:
Reply 22, posted (7 years 9 months 2 days 17 hours ago) and read 1203 times:

Quoting AeroWesty (Reply 21):
You'd treat a luxurious Filet Mignon that way?

Of course I would - it tastes miles better  Smile

Quoting AeroWesty (Reply 21):
I like mine medium rare

Yeah, I've heard about you and your pink meat...  biggrin 


User currently offlineAeroWesty From United States of America, joined Oct 2004, 20822 posts, RR: 62
Reply 23, posted (7 years 9 months 2 days 17 hours ago) and read 1198 times:

Quoting IFEMaster (Reply 22):
Yeah, I've heard about you and your pink meat...   

::smack smack smack:: Fresh!

Quoting IFEMaster (Reply 22):
it tastes miles better

Next time you go to Peter Luger's ask, "How many miles on that steak?", and report back their reaction.  silly 



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User currently offlineMirrodie From United States of America, joined Apr 2000, 7444 posts, RR: 62
Reply 24, posted (7 years 9 months 2 days 17 hours ago) and read 1194 times:
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Quoting IFEMaster (Reply 5):
1. Sear the steak immediately when it hits the grill, on both sides. It seals the juices in.



Quoting IFEMaster (Reply 5):
3. Many steakhouses use a sear/roast combo. Sear it on the grill, 2 minutes each side, then put it in a very hot oven to cook.



Quoting IFEMaster (Reply 5):
MOST IMPORTANT - rest the steaks after you take them off the grill/out of the oven. Take them off the pan or grill, put them on a warm plate, and cover them with aluminium foil, leave for 5 to 7 minutes before serving. This allows the juices to disperse more evenly through the steak, thus distributing the flavour

This is what I do most of the time. I do the sear in the pan, followed by the oven. Actually I really have been meaning to do it in the same fashion that Welhung noted, with a cast iron skillet, but I have to go buy one. Used to have a few good cast iron skillets but lost them. They are prefect for steak and grilled cheese sandwiches! Can't forget to condition the skillet either.

Quoting Srbmod (Reply 12):
Other than carnicerias, I don't think we have any butcher shops around here anymore

Thankfully we still have a variety of good butchers nearby (we have to keep the mafia working   ) Thing is though you never know what a good price is.

Quoting IAH777 (Reply 2):
Barrels or bushels? Either way, that's a shitload of meat there, Mavis Beacon.

Yeah, what you do is buy 4-8 lbs at $5.00/pound on sale. Throw in the freezer and lasts a few good months. But these are all wet aged steaks I'm talking about.


Back to DRY AGED steaks, I want to pick a few dry aged USDA prime porterhouse steaks up. What are good sources for buying them and whats a good price?

Seems most steakhouses are only served a dry aged cut, so if I want a great steak, I think I have to step it up to a dry aged cut. But need to know what are decent prices.




Oh and BTW, thanks westy for the charcoal link. But I'm gas grilling outside. But as I said, I rarely grill a filet mignon, mostly do the sear/over method.


ON the way to Target now, ciao

[Edited 2007-03-29 01:41:06]


Forum moderator 2001-2010; He's a pedantic, pontificating, pretentious bastard, a belligerent old fart, a worthless st
25 Post contains images IFEMaster : I'm not even going to ask...
26 Post contains images Searpqx : But I thought we were done talking about Westy. . . (Sorry pal - too good to pass up)
27 Post contains images AeroWesty : I'm more concerned about "grilling with gas".
28 DeltaGator : You won't get them at the local grocery store. Whole Foods might have them but I doubt it. A butcher is the best bet. Check the yellow pages and see
29 Post contains links AeroWesty : I had to wrack my brain for a few moments to remember the name, but this is supposed to be the best butcher shop in NY: http://www.lobels.com/
30 Post contains links Mirrodie : Actaully I look forward to it. I won't be buying soon. " target=_blank>http://www.lobels.com/ Thanks. That was one of the ones I was considering. Als
31 AeroWesty : Buffalo and ostrich are very good. Different, but good. One of the stores here has "Buffalo Week" every year, and I always pickup a steak or two.
32 DeltaGator : Buffalo and ostrich can be hard to cook. They are so lean that you miss out on a lot of the juices that come out of fat to moisten the meat. Be carefu
33 Post contains images AeroWesty : Check his profile. If you ever want a nice day out in L.A., get someone to fly you out to Catalina in a private plane. There's a restaurant at the ai
34 Mirrodie : You know what, I actually do get out there often and know a guy who can swing a flight.....sounds like a good plan, take pics over thh LAX corridor t
35 Post contains images AeroWesty : Did you miss a digit in there? Ostrich jerky is fabulous as well. Odd for such a lean meat.
36 DavestanKSAN : Anyone care for a Veggie Burger? MMMM. Or Tofu? Dave
37 Mirrodie : Nope. When its on sale, it's $5.99 per pound, minimum is 4 lbs.
38 MCOflyer : I'll do that. What is searing? MCOflyer
39 IFEMaster : sear 1 (sîr) v. seared, sear·ing, sears v.tr. 1. To char, scorch, or burn the surface of with or as if with a hot instrument
40 Post contains images KaiGywer : Don't know if this holds true or not, but I was told never to wash a cast iron skillet with dish soap. Just rinse it immediately and scrub off anythi
41 DeltaGator : I usually drain off the grease left in the skillet. After that I toss some salt into it and rub it around with a wad of paper towels to dry it out.
42 DeltaGator : Ok, I just ran to Harry's at lunch and they had Ribeyes and NY Strips that were dry aged. Both were being sold for $21.99 per pound. I completely for
43 Kmh1956 : That's all very fine and well if you live in a fairly dry climate, but in Bermuda where the average humidity in the summer is anywhere from 85-100%,
44 Post contains images AeroWesty : But a well-seasoned pan shouldn't do that at all, should it? The poiint of seasoning is to seal and cure the surface of the iron. The South is just a
45 Searpqx : A truly well seasoned cast iron skillet is almost like Teflon, almost nothing will stick to it, including food, so bacteria, mold & mildew won't grow
46 Mirrodie : Thanks for that. That sounds reasonable. I saw porterhouse Primes at $26.99 per pound up here, Dry Aged.
47 Post contains images Shep : I cooked a few filet mignon last August... Gonna cook up a few more soon - weather is looking good lately... Cherry wood (old tree I cut down) flaming
48 Post contains images YooYoo : And i'm cooking up a few tomorrow. Just me and the wife !! Picking up fresh fillet and then rushing it home and throwing it on the grill. I can't wai
49 Post contains images Shep : Andreas- Your wife is a good looking woman - and I'm a bit unfamiliar with snakes... Life is a good thing - cooking on the grill is a great thing. I c
50 Saxdiva : If you need a veggie to go with that steak... Slice up a couple zuchinni (a.k.a. Italian squash) about 1/2 inch thick, and toss with olive oil. Put a
51 Post contains images AeroWesty : Did someone say steak? ::burp:: Oh, excuse me.
52 Mirrodie : Be careful. Didn't MENU foods recall most of their animal foods recently?!!!! Or is that a frisbee?
53 AeroWesty : Ha! It's a correctly-grilled medium rare one-pound NY steak. Charred on the outside, juicy on the inside, but didn't release its juices all over the
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