Steak update

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Sunday, April 27. 2014

Hot steak trends across the USA.

I'd try any of them, but there's still nothing better than a fat 2" Costco ribeye coated generously with salt and pepper and thrown on a hot iron skillet with some butter. No need to crank up the charcoal. Crusty on the outside, blood-red in the center.

Mashed taters and some garlic spinach on the side (lightly brown garlic in plenty of olive oil, then pile on a mountain of spinach and cover, let it wilt in its own steam, and stir a bit with salt)

In reading the piece, I had to look up sous-vide cooking. I do not like the sound of it.

Posted by Bird Dog in Food and Drink, Our Essays at 14:40 | Comments (10) | Trackbacks (0)

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"a fat 2" Costco ribeye coated generously with salt and pepper and thrown on a hot iron skillet with some butter. Crusty on the outside, blood-red in the center."

As was said in "When Harry Met Sally,"

"Yes, YES, YESSSSSSSSSSSS!"

#1 vanderleun on 2014-04-27 15:01 (Reply)

Won't that immediately burn the butter?

#2 The Steakist on 2014-04-27 15:06 (Reply)

let it burn!

#2.1 Bird Dog on 2014-04-27 15:12 (Reply)

Try the filet mignon the same way. Better than on the outside grill.

#2.2 Skullbuster on 2014-04-27 15:20 (Reply)

I have cooked steak sous vide. The result is a perfectly uniform 135 degree medium rare, tender piece of meat. Sear it for 30 seconds a side and enjoy.

It can be a little off-putting at first because it is so uniformly tender as to seem maybe mushy? I have only tried this with rib eye, the only cut I've bought for the last 30 years - damn you fat freaks and your lean meat.

#3 Roy Lofquist on 2014-04-27 15:10 (Reply)

Yes. A fat 2" Costco ribeye that's been dry aged for about 10 days, coated with sat and pepper and ... all the rest of what you said.

#4 BlogDog on 2014-04-27 17:42 (Reply)

They used to call sous vide, boil-in-a-bag. But reduce the temperature, spend a fortune for precise temperature control, give it a French name, and, voila, trendy cooking.

Not unlike, grinding yellow corn and calling it polenta gets lots of people to eat grits.

#5 JKB on 2014-04-27 18:31 (Reply)

I bought an Anova sous vide heater and circulator for about $200.

http://anovaculinary.com/

#5.1 Roy Lofquist on 2014-04-27 19:53 (Reply)

What? You don't want boiled steak?
(yes, yes I know its not..)

#6 pbird on 2014-04-28 10:50 (Reply)

Instead of butter get the pan good and hot then take the steak in a pair of tongs and render the fat around the edge of the steak in the pan and cook it in that.

#7 Santay on 2014-04-29 04:15 (Reply)

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Sunday, April 27. 2014

Steak update