Steak with Horseradish Crushed Potatoes
From a very nicely categorized (and photographed!!) home food blog of the British or Canadian variety. Very good work, and plenty of cookery inspiration of the non-steak variety as well.
June 11, 2009
Dinner Diary.org » Steak
From a very nicely categorized (and photographed!!) home food blog of the British or Canadian variety. Very good work, and plenty of cookery inspiration of the non-steak variety as well.
May 22, 2009
Lifehacker - Nine Affordable Steaks and How to Grill Them Anywhere - Grilling
Lifehacker - Nine Affordable Steaks and How to Grill Them Anywhere - Grilling
nine kinds?
So, in the spirit of hasty reblogging a la Lifehacker, I’m just going to paste a bunch of pull quotes!
need to bone up on cuts that can impress a crowd
Affordable cuts of beef tend to fall into three groups: hanger and flatiron steaks, long prized by chefs; flank, flap, tri-tip and skirt steaks, which used to be even cheaper when they were less popular; and gems such as chuck eye, chuck shoulder and top sirloin steaks, which are, for the moment, the least expensive of the lot
food scientists have begun to question not only whether marinades tenderize meat
When the meat goes straight from the fridge to the grill, it takes longer for its center to reach medium-rare or medium, during which time the outside starts to char and the interior can go gray.
then grease them, using an oiled wad of paper towels
Let the meat rest
After the gap, recipes!
August 6, 2008
How to Broil Steak - wikiHow
Very thorough:
How to Broil Steak - wikiHow
Many people choose to grill steaks outside during the summer rather than broil them, because broiling can make your home very hot.
March 6, 2008
February 15, 2008
Apartment Therapy The Kitchen | How To Broil a Steak in the Oven
Apartment Therapy The Kitchen | How To Broil a Steak in the Oven
For valentines day, one day late… or for that other holiday a little more than a month early.
January 7, 2008
Betty Rocker: Pan Sauces
Betty Rocker is an awesome, totally veteran blog all about food. This great writer has been doing the food blog thing maybe longer than there even has been a food-blog thing. She rocks, and I love her angle on things. Fresh, easy, and a little bit punk rock. Kind of like the Jamie Oliver of food blogging.
Pan Sauces, is a post she wrote back in May of 07, that just totally nails how we can be very good cooks in our kitchens with a few very simple principles, like turning the stuff left in your sautee pan ( “fond”, my sister calls it ) into the best, most natural and tasty-licious sauce.
Here she does it for “a hanger steak with the most basic of all pan sauces — just a little butter, shallot, and red wine.” The only thing we could add is our confidence in the kitchen!
December 3, 2007
Low Roast, Jet Engine Grilled Steak on Flickr - Photo Sharing!
Low Roast, Jet Engine Grilled Steak on Flickr - Photo Sharing!
Now that is REALLY cool. This guy grills steak with a Jet Engine! WOT!?!?!?!?
September 18, 2007
How to Turn Cheap “Choice” Steaks into Gucci “Prime” Steaks | Jaden’s Steamy Kitchen
How to Turn Cheap “Choice” Steaks into Gucci “Prime” Steaks | Jaden’s Steamy Kitchen
This seems like a fairly intuitive process for “improving” steaks. Now that I’m sort of sick of buying and preparing and eating ribbyes, I think it’s time to try this. Some other people tried it, and documented it in their flickr and it sounds like it worked for them too.
See if you can figure out which tile of my recent Steak Mosaic represents that process!
I’m going to try it too, probably won’t photograph it, but I’ll definitely report back.
[UPDATE 9/19/07 19:45] I tried it, and while I was too fragging impatient to leave the Thrift-N-Save ordinary NYStrip on the grill long enough, the flavor and tenderness of the part that was cooked properly was quite good. Now, I’m not super-certain I wasn’t just experiencing a rare NYStrip with lots of salt, or if the meat actually changed character.
Take-away points: a) get used to doing steaks on the Weber-Q; b) trust the little tiny meat thermometers; c) touch test.
April 27, 2007
Steak Battle
No, I don’t mean a battle where the combatants use steak for weapons, as cool as that would be.
Rather, I’m referring to what sounds like an exhaustive study of steak preparation technique, carried out by a lovely and compelling food blogger named Helen. She and her S.O. Jason face off against each other, against rib-eyes and NY Strips, and hanger steaks, and against Alton Brown, trying to come up with the most reliable method for preparing a Great Steak. This whole saga runs two long posts at Beyond Salmon: The battle of the steaks (and the sexes), and Perfect steak at last.
It’s great writing! Very entertaining, and also quite admirably methodical. But what struck me most was the method Helen arrived at. See her goal was to develop a formula, so that, as infrequently as she prepared Great Steak, it would always turn out Perfect. And by perfect she means seared and slightly crusted on the very outside, and evenly tender and juicy on the inside. It’s tricky! The bistro method gets it close, and Helen starts here too: Quick sear at very high heat, and then finish in the oven.
But here’s the amazing part: she rests the steak for ten minutes … before finishing it in the oven at a very low heat for 12 to 15 minutes!!
I’m gonna try it. Even though I think it’s still a matter of much variation to get a steak perfect, there’s something really interesting to me about her strategy of temperature and minimizing “heat disturbance”.
March 14, 2007
Bug-Check that Street Meat Electronically
This is so great. Imagine the following story, if you will:
So, it’s 3PM and you’re sitting in front of your favorite coffee shop, talking to a friend about his new web page. Next thing you know, you’re standing next to a homeless guy who’s stumbled up.
“Hey buddy,” he whispers, “I’ve got about sixty pounds of T-bones in this backpack.” WHAT!?
He’s offered you the whole thing for thirty bucks. What a deal! But you’ve only got a twenty on ya.
Most of your bastard friends had wandered off at this point, as this fella seemed “sketchy”. And even the couple that stayed wouldn’t lend you the cash! But you just couldn’t let this go by. So you bought one of his steaks for three bucks. It’s a T-bone, probably cost around eight bucks in the store, and it will taste great with the salad you’re going to make.
Now, the thing is your friends are all saying, “What are you doing!? I wouldn’t eat that!” Which you don’t get. It’s sealed, dated today, he kept them on ice, (yes, in his bag,) and it’ll be cooked. What’s the big deal, bitch?
I’ll tell you what the big deal is, bitch! You’re not armed with the latest amazing bacteriological detection technology, the SensorFresh Q, because it’s only 2001 and it hasn’t even been invented yet!!!