We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Every once in a while I get a hankering for a good rare steak. My preference is for Ribeyes (sauteed rare in butter, at max heat, with red peppers) and T-bones on charcoal or wood - or on both.
The best T-bone I think I have ever had was in the steakhouse on the ship last month. Grilled perfectly, of course: burnt on the outside but still trying to walk away on the inside. The chef told us it was a Sterling Silver steak.
I can recommend their meat to you (and I have eaten in plenty of steaks over the years in the great NYC steakhouses).
Saddest thing is that I couldn't eat the whole thing. It was a thick steak, full of tasty fat. I have deliberately shrunk my stomach by eating small to try to avoid the middle-aged fat thing.
Speaking of classic NY steakhouses, BD, do you or other Maggie's readers care to post their faves? For overnight shipping to the hinterlands, I've tried Peter Luger's Porterhouse and they were superb. Sparks is another old fave....Delmonico's? Smith & Wollensky?
Others? Haven't tried Sterling- do they measure up to Peter Luger? Chains and new guys on the block such as Morton's, or Ruth's Chris, or Smith & Wollenksy, can they really prevail in the most competitive restaurant market in the world?
I went to the site and, as much as that steak looks ... amazing, I can't justify laying down that much green for rare red. Especially now that Costco is carrying some prime-graded beef since the current economy has led to some steakhouse , ahhh, "retrenchment." Yeah, that's the ticket, retrenchment.
Oh no. The BEST is Oregon Country Beef. No more than 60 days standing in a feed lot! Don't let anyone kid you about whether it's Angus, or Hereford--what matters is "Range fed"--not "CORN FED" which is the same as saying the animal stood in cows__T up to his knees all of his life and was fed corn. Oregon Country beef let's em roam over western range/grass land and only fattens them up for 60 or less days. Get that nice sagey flavor. "Grass Fed" means different things, but typically that means they are raised in grass pastures that are ordained "organic". Which in the great scheme of things is not necessary. What you care about is what kind of shots the animal has had and whether it is a feed lot cow, or a range/grass cow.
Wit no due respect whatsoever, we do not get steak from cows. Cows are used for breeding and milk and when they no longer can perform those functions they are auctioned off as caners and cutters. They wind up in cans and frozen pies and other stuff that I wouldn't eat but the masses gobble up.
Steaks come from steers, castrated young bulls. When I lived in Montana, after a hard day of pollin, cuttin and brandin we'd settle back with fresh BBQ'd prairie oysters and some good burbon en branch to wash it down, mmmm mmmm mm!
garrett ... Texas now has growers who raise Wagyu beef and I agree that it is the Best Beef in the World. We can buy it at a few grocery stores in Houston and we do when we feel that we deserve a special treat.
Back in the 1980s we visited Japan and had Kobe beef [which is Wagyu] and enjoyed the extraordinary flavor and tenderness of it. It was then we heard that the bovines were raised individually by hand ... the hands of elderly Japanese women who doted on the animals every day, taking swallows of Japanese beer into their mouths, spitting the liquid out on the cows and then massaging it into their flesh. By the end of each day, the cows were ecstatic with pleasure, and their old lady attendants were probably quite happy themselves.
Is that what your Montana friends do, garrett? Sounds like a game of Happy Families all around.
Instead of sauteeing your steak in butter, try a hot cast iron pan with salt lighty sprinkled on the bottom. Then, flash the steak quickly on both sides, transfer it to a warm plate and set it in a warm oven to rest for a few minutes. Quick, easy and delicious.
If I want like rare steak, it's best completely raw like done in Japan. If you like the flavor that comes with cooking it, cook it all the way to medium, but brine it first to keep it juicy. I know most won't agree due to conditioning, but I've figured this out over many many years of trial and error. Best brine includes brown sugar, balsamic and soy sauce.