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This Is the Steak Thread For the Meat Eaters
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supersizeme said:
OMG! Me too.
Mmmmm Porterhouse.
***drool***
Big4life... I'm getting roastbeef as I type......
Roorwwwwww
MMMMM Beef chick alert!!
BTW people, may I suggest for the indoor griller...
BUY THIS - it rocks!
Y_lifter
New member
London Broil is a sliced Top Round(hamstring)
It starts as a big roast(Top round or AKA Steamboat round) and is sliced into london broil. Usually this Top Round is the roast being carved in Serving line type setups.
As long as the fat around the outside is trimmed and not eaten it is as lowfat as a Round steak. Top Round/London broil is one of the muscle sections you see in a round steak...
*****
Also in this area are the Eye Round roast/steaks and Bottom Round all making up the Round.
All are very lean but need marinating and or slow roasting with liquid to be tender.
My favorite is t marinate a 2 inch think London Broil in ITALIAN DRESSING for about 2 days.
Then grill it slowly on the BBQ...
It starts as a big roast(Top round or AKA Steamboat round) and is sliced into london broil. Usually this Top Round is the roast being carved in Serving line type setups.
As long as the fat around the outside is trimmed and not eaten it is as lowfat as a Round steak. Top Round/London broil is one of the muscle sections you see in a round steak...
*****
Also in this area are the Eye Round roast/steaks and Bottom Round all making up the Round.
All are very lean but need marinating and or slow roasting with liquid to be tender.
My favorite is t marinate a 2 inch think London Broil in ITALIAN DRESSING for about 2 days.
Then grill it slowly on the BBQ...
D
dballer
Guest
I LOVE IT!!!!!
Now this is a thread I can get into.
I was the Broil cook at Ruth's Chris for a year. http://www.ruthschris.com/
I then went to Chicago's Steakhouse to work the broil station over there. I once added it up.. I have cooked ofer 70,000 steaks. I love cooking them as much as eating them.
As for my favorite cut... hands down NY Strip. then the Sirloin. I know, I know the Sirloin is cheap... but let me tell you, this cut has alot of flavor.
I am not fond of the Ribeye. I like my steaks cooked extremly rare. I get my Filets dipped in AuJus... no grill or warm. Ribeye is too fatty to be eaten rare.
if you want to make a killer steak at home... and you have a gas stove.. get a cast iron skillet, turn the heat up... let the skillet start to smoke.. then when it gets about white hot... throw the steak in there.... do not flip it.. yet... then after about 3 minutes.. flip it... do the same on the other side. This will give you an awesome Pan Seared Steak... DO not put any marinate on it first... and do not do this with a thin steak... this is for 2 inch or thicker steaks.
I got tons of good recipies for sauces to go over this. My favorite is 3 peppercorn Au Poivre.
Velvett... that indoor grill is awesome.. I used to have that when I lived in the loft intown
Now this is a thread I can get into.
I was the Broil cook at Ruth's Chris for a year. http://www.ruthschris.com/
I then went to Chicago's Steakhouse to work the broil station over there. I once added it up.. I have cooked ofer 70,000 steaks. I love cooking them as much as eating them.
As for my favorite cut... hands down NY Strip. then the Sirloin. I know, I know the Sirloin is cheap... but let me tell you, this cut has alot of flavor.
I am not fond of the Ribeye. I like my steaks cooked extremly rare. I get my Filets dipped in AuJus... no grill or warm. Ribeye is too fatty to be eaten rare.
if you want to make a killer steak at home... and you have a gas stove.. get a cast iron skillet, turn the heat up... let the skillet start to smoke.. then when it gets about white hot... throw the steak in there.... do not flip it.. yet... then after about 3 minutes.. flip it... do the same on the other side. This will give you an awesome Pan Seared Steak... DO not put any marinate on it first... and do not do this with a thin steak... this is for 2 inch or thicker steaks.
I got tons of good recipies for sauces to go over this. My favorite is 3 peppercorn Au Poivre.
Velvett... that indoor grill is awesome.. I used to have that when I lived in the loft intown
Y_lifter
New member
Oh yea !
Well, .. ... My RibEye can beat up your NY Strip anyday...
********
Seriously, Being able to eat "GOOD" Beef is one of the finer things in life that shows your status and position in American society.
As Dball says, there is a mystical Science to preparing(butcherin) and Cooking beef. The possibilities are endless.
I can take a cheap cut of beef chuck(California or Pot roast) and pull a Muscle section out of it that will be as tender and tasty as a Filet for 1/3 the cost.
We used to call them Chuck Eye Filets... Ummmm Umm Good
Well, .. ... My RibEye can beat up your NY Strip anyday...
********
Seriously, Being able to eat "GOOD" Beef is one of the finer things in life that shows your status and position in American society.
As Dball says, there is a mystical Science to preparing(butcherin) and Cooking beef. The possibilities are endless.
I can take a cheap cut of beef chuck(California or Pot roast) and pull a Muscle section out of it that will be as tender and tasty as a Filet for 1/3 the cost.
We used to call them Chuck Eye Filets... Ummmm Umm Good
like a good filet, porterhouse, and this steak my butcher has called a hangar steak, it is marinated in this really great marinade, that they dont sell (FUCKERS!). i like everything black and blue, cooked really hot and really fast
so its a little hard on the outside and red on the inside
so its a little hard on the outside and red on the inside
