Best steaks

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Thursday, April 30. 2015

Our doctrine here at Maggie's HQ is that charcoal grills are good for some things (corn on the cob, burgers, hot dogs, turkey, barbecue stuff, Bluefish, Striped Bass, grilled vegetables), but only cast iron is for good steaks (eg ribeye, NY strip, porterhouse. I will not eat London Broil). Readers know that ribeye is my favorite by far. In our current dietary regime, one thick ribeye makes the foundation for 4 substantial meals, probably with some left over.

It cooks while it rests.

Posted by Bird Dog in Food and Drink at 17:58 | Comments (13) | Trackbacks (0)

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Why no london broil?

Too tough?

#1 fjord on 2015-04-30 18:52 (Reply)

/Too tough unless as Tyrannosaurus food

#1.1 Bird Dog on 2015-04-30 18:56 (Reply)

Have to agree to disagree on the grilling, BD. Much prefer grilled to pan fried. And don't marinate or season, it detracts from the true flavor.

As for London Broil, your comment reminds me of my Animal Science "Meats" class in college. The first thing Ol' Prof Adams told us was, "No cut of meat is tough if prepared properly."

He was right.

#1.1.1 feeblemind on 2015-04-30 19:13 (Reply)

I agree on the London broil. There are no tricks that will make it less tough. I'd rather just have chicken or something.

#2 forest on 2015-04-30 19:07 (Reply)

3 words. Home raised beef.

Happy cows=tasty, non tough beef

#3 fjord on 2015-04-30 19:23 (Reply)

That's a rather loonnnnnnng prep time, though.

#3.1 LWS on 2015-04-30 20:30 (Reply)

For what it's worth, my two cents.

First, preferably use Flaxseed oil to season your pan, or second choices lard or bacon fat. Not plain vegetable/peanut oil.

Rib eye is my favorite too. First let it come to room temp if not already. Salt it with sea or kosher salt. Fry it for two minutes on a hot cast iron pan in bacon fat and then without flipping it, broil it for another two or if thick, more minutes.

#4 tanstaf1 on 2015-05-01 06:24 (Reply)

I marinate in vinegar, white wine or red wine vinegar, and spices and other stuff - then if a tough cut like sirloin steak (bottom round) and I'm frying, I place a pat of butter on top to counter act the acidity, in the last 3 minutes of cooking. If we want it well done (my daughter) I will cook in water for a little bit then drain the water off and fry. Olive oil. pat of butter on top of each side. So it's not burned.

(granola munching foodies just keeled over in horror from my unhealthy food preparation- ha)

when you get an entire beef, or a 1/2 you get a bunch of smaller steaks cut from the hind end that tend to be tougher. We usually save these cuts to eat last. (I think in supermarkets these cuts are made into beef stew cubes or something similar)

and london broil is one of my favorites, but you need really low heat. My grill has side burner for smoking and i put charcoal in that side, while the london broil is sitting on the next grill (it has an opening to let heat in) in a pan with some kind of fluid. Usually water, or italian dressing or both. Takes forever but it's not tough. I cook brisket this way, it takes 5-8 hours, and you don't need a knife to cut it, it's like corned beef.

I think BirdDog should come over for dinner sometime.

#5 fjord on 2015-05-01 06:58 (Reply)

The guy grilling the steak in the cast iron skillet needs to see the video about seasoning his cast iron skillet. His was a crispy looking mess.

#6 Knucklehead (Link) on 2015-05-01 07:51 (Reply)

Never hurts to properly marinate the chef.......

#7 John McB on 2015-05-01 09:26 (Reply)

It was a perfect video until the very end when he referred to a grill as a barbecue. Grilling and BBQ can be done on the same device, but they are not the same thing. BBQ is when you smoke a brisket for 12+ hours. Grilling is when you cut a chicken in half and place it over hot coals for a little while.

#8 Jack Walter on 2015-05-01 09:35 (Reply)

Refer to the Science Guy of Cooking (Alton Brown)... Animal fat (lard) is the only method to season. I never, ever use any soap on cast iron.. Put me down for 1 vote for NY Strip!!

#9 AIRBUS Guy on 2015-05-01 10:31 (Reply)

Bird Dog, you need to get a sous vide. It takes "low and slow" to the next dimension-- I mean like, 24 hours, held at the temperature you want to be when you eat it. The cast iron pan is just for the finishing sear and a pan sauce with the browned bits.

I was skeptical, at first. I'm not a "foodie" by any means. But man-oh-man, it's awesome. You'll NEVER dry out a piece of meat again, regardless of how lean it is. All of the connective tissue melts and stays in the meat as moisture. The marinade penetrates far more, since it's vacuum sealed. It's dead easy to cook. Did I mention it's awesome? Let me say it again: it's awesome. Get the cheapest cuts, and eat like a king.

#10 Janet on 2015-05-01 11:22 (Reply)

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Thursday, April 30. 2015

Best steaks