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Termyn8or -> RE: steak (2/8/2009 7:18:56 AM)
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fr, so don't look at the "reply to"
aravain, finding out were are in Cleveland almost made me invite you over, until you mentioned ketchup. There is not a drop of it in my house, maybe he has some downstairs. When I cook steaks I use about a half bag of charcoal, and get it to within about ΒΌ" of the steak. Now that makes for a good philly rare, or as it's also called black and blue. But when it reaches my plate I want it touched by only two things, fire and salt, and I mean organically harvested unrefined seasalt. If it doesn't taste good like that, I need to find a better place to buy meat.
Of course a couple of times, all wild and drunk I cooked up about a hundred bucks worth of filet mignons and we acted like they were snacks. Nothing with it, just grab one and bite. A bit expensive, but I never gave a rat's ass about the cost of good food.
Someone mentioned grilled asparagus. We get it fresh and fry it in butter and garlic. Damn good with steak.
I have a technique on the grill I'll let you in on. I can make my steak black and blue while making everyone else's medium rare or whatever. The secret ? The bag might say "spread the coals evenly" but that doesn't work. I have a HOT side and a cool side on my grill. My steak sits there raw on a plate until everyone else's is just about done, then it goes on. What I do is pile it up in a corner so I have a hot spot. Each one goes on the hot spot for a quick searing. Then the others are moved for fuller cooking to the cooler spots. Mine is done after the searing. Hopefully it catches on fire at least twice - WITHOUT cooking the inside.
Problem is we used to do this every weekend all summer and got tired of it. Believe me, I don't care what kind of food you are talking about, you can get tired of it. I mean we always had extra as well, if someone showed up we could fix them up one. Neighbors stopped over and so forth. Sometimes they would notice we still had about twelve pounds of charcoal burning and just wanted to throw their burgers and stuff on. No problem.
Before that, and like in the winter we always had a roast, got tired of that as well. No matter how good it is ...... I mean we are not just talking a garlic rub here, we are talking stabbed meat and cloves of garlic injected into the cuts. Black gravy, the taste of which is unimaginable to those who've never had it. Peeling potatoes for the spuds ? hell no, leave the skins on. We are talking some good eating, but if you get tired of it, you are tired of it.
And the topic says steaks. Sorry Jews, Arabs, whoever, but I've cooked pork JUST BARELY done. Probaly not even legal. The flavor is fantastic. Using a meat thermometer on a steak is not easy, so you pretty much have to know what you're doing. But the results, oh boy. Actual pork flavor, I guarantee that it has been a while since most people have tasted it. It is exquisite. Very minimal if any spices, just mainly salt and pepper. That's all it takes.
Most pork you eat is severely overcooked. That works out because it breaks down the albumen and makes it very tender, when you fry or grill pork it is not so tender, but I have teeth. I actually like using them from time to time. I like cheap steak sometimes as well, it doesn't all have to be tenderloin.
But then if I want a T bone I look for proterhouse. If I want a steak actually cooked for a change I'll look for a rib steak, with the marbling of fat throghout it does have a better flavor, but is generally not suited to cooking black and blue.
Of course none of it has the flavor it should, for that I'll have to take a drive out to Amish country before they all leave. They are leaving you know. If you have ever bought anything from an Amish farm, you know this is a loss. They are actually talking about leaving the country now but I know not for where. I consider it a loss because I have tasted the difference.
Bon appetite.
T
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