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.
Our Recent Essays Behind the Front Page
Thursday, August 1. 2013
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.
Display comments as (Linear | Threaded)
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?
Over the years, I have visited all of them: the Palm, Lugar's, S&W, etc.
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.
That's the term I remember my ex-bro-in-law using. He's from Columbus, OH, so mebbe it's a MidWest thing.
I got the drools just looking at the photo. Luckily we have a farm nearby that raises their own beef with no chemicals. All corn and grass fed. Wonderful stuff, from the steaks to the ground beef.
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.
It should go without saying that the most important thing to be certain of is that the animal has not been fed other animals!! Of course "dry aged" is real nice also--but very expensive!
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!
My friends raise Wagyu Beef here in Mt. and we buy a Half a Steer every year. Best Beef in the World. I prefer Antelope Steaks, myself.
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.
You're wasting your time trying to shrink your stomach1 Just cut out all the crappy carbs: white flour, potatoes, white rice, pasta, bread and sugar.
Then you can double down on meat! lots of it, in all its fatty goodness!
Go read "Why We Get Fat" by Gary Taubes. An excellent tome that refutes all the BS our nutritional "experts" have benn force feeding us for the last 50 years!
Just remember: meat and lots of it, its good for you and helps you lose weight. Not small portion sizes.
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.
Genecis ... My mother used to cook steak that way. She called it a 'Baltimore fry' and it is indeed delicious.
For local beef try Wheelview Farm over in Shelburne. Though I do like the grass-fed flavour, it's more about meeting the people who do the work. Nice people, the Wheelers.
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.