I love the Top of the Food Chain column at Eat Me Daily!

But I especially love it when he’s writing about something I’m making this very night! Let’s talk about Flank Steak! Okay, so I’ve always been kind of puzzled by people’s love for flank steak. And that’s because people seem to love it, and are willing to pay a bit of extra money for it, and these people won’t stop talking about it.

Case in point: we went to an awkward hot-tub BBQ once at this girl’s 1st house (she had a beach house too, and probably a condo in the city by now). She was in the process of giving this little bungalow all the standard housing market bubble upgrades. On the menu was a stuffed flank steak like that link. She probably bought it pre-made from some supermarket deli, because that’s pretty common. It was TERRIBLE! She was bragging about how much she loved loved loved flank steak blah blah blah, and probably even talked about how much it cost her — because that’s the kind of girl she is — but it was terrible! It was tough, and cold, and flavorless. If she really loved that, how much could she know about, well, anything?

We didn’t stay to get our shorts off in the hot tub. But we heard later how wild and racy that was, in addition to hearing reminiscences about the delicious flank steak.

I’ve never really wanted to spend the extra money on it, since that time. I was highly impressionable.

Recently however. Recently, however, I know a lot more, and understand shit more, and there was a buy one get one on flank steaks, so I got two. We’ll see what happens! Due to extenuating circumstances, our (Colombian) Beer-Marinated Flank may be way over-marinated, but hopefully that won’t hurt!

… Will let you know.

Tags : cuts of beef explained, flank, salsa, stories

How to Grill the Perfect Steak - Victoria Blog Posts - Foodbuzz

Yes.

While we didn’t fire up our behemoth grill this past weekend, we’re sure itchin’ to real soon. There is a good review article from a Foodbuzz blog that is worth looking at. However, in the interest of simplicity, I’ll summarize in the SteakFeed crib-notes format:

Most important to remember, above all: “learn the art of touching your meat to test for doneness.” If you know how to touch your meat, you can tell when you’re close to finishing. [ Also go Lifehacker for a two handed approach to meat-touching, with diagram:

]

And then:

1. always bring your meat to room temperature before hand
2. always rub your meat with a little oil to get started, or with spicier things if you like
3. don’t put on the salt too early or your meat will dry out
4. never poke your meat with a fork or a knife or you’ll be sorry
5. be sure to warm up your device ahead of time
6. start your meat at a 45 degree angle, and then when half done, turn 90 degrees
7. allow your meat to rest before you eat it

There’s a lot more good info in here too, like a descriptive chart describing the coloring and characteristics of various tenderness of meat when it’s done. I’ve found that it’s best to stay away from meat that is blue, bloody, and cold on the inside; as well as meat that has turned gray and leathery.

With the right treatment (including a small dollop of soft goat cheese, or even warm butter on top) can enhance the pleasure you can derive from your meat!

Tags : doneness test, finger your meat

Eat Me Daily starts a new column called Top Of The Food Chain with a nicely detailed piece about Prime Rib… How to buy it, the bovine anatomy behind this royal cut of beef roast, and suggestions for preparation. It’s a little bit technical, and less practical and informative than I’d like. But it’s definitely spurred me to shop for prime rib, and take a crack at preparing one.

I have one main handicap though, with regard to prime rib: I’ve never had good prime rib. Or perhaps I should say, I’ve never had prime rib I liked. It’s always been tough and bland, and most times, cold (ie served at a wedding buffet, what a waste!!).

I ordered it one time at a homely small-town restaurant, on their special “Prime Rib Nite” which was much talked about in town. What I received was both gray, and bloody, sitting in a pool of yellow oil. It had the mouth-feel of mutton. Creamed horseradish was the only good thing about it. I still do not understand the happy faces of the other diners in that room.

The basic cut from which prime rib is drawn is the same as for the titan rib-eye steak, which has most of the surrounding bone and tissue trimmed away. So, we know it’s a tasty part of the cow… Still, unless there’s something I’m missing in what I expect of roasted prime rib, I doubt I’ll order any at a restaurant any time soon.

If I make some, I’ll probably try the Peppercorn Crusted Prime Rib from bigoven.com, because it says “this WILL set off your smoke alarm!”

Tags : cuts of beef explained