Alrighty, excellent discussion. I learned a few things here. Can we take this a step further? I usually enjoy a glass of zin or malbec with my steak. I'm interested to hear about what beverage you guys have with a big steak dinner. Wine is probably the common answer so I am more interested in those who pair with a certain beer, cocktail or spirit. Lord knows I like a nice Chopin up with blue cheese olives and the occassional old fashioned.
Had a wagyu 52 days dry aged 1.5 inch bone-in NY strip last night. Seasoned with coarsely ground pepper, sea salt, and olive oil. Let to Room temp. then high heat grill, with rosemary on top. 8 mins each side and a cognac shower to finish. Rest for 3 mins and dinner! Company with a half way H.Upmann Monarcas.
Originally posted by toki: Had a wagyu 52 days dry aged 1.5 inch bone-in NY strip last night. Seasoned with coarsely ground pepper, sea salt, and olive oil. Let to Room temp. then high heat grill, with rosemary on top. 8 mins each side and a cognac shower to finish. Rest for 3 mins and dinner! Company with a half way H.Upmann Monarcas.
I would have loved to see a "before dry aging" and "after dry aging" picture of the meat, and of course a picture of it all prepped & cooked. How much weight did it lose when aged? I'm guessing pretty substantial. Was it American wagyu or were you able to score Japanese kobe? LOL an A5 standing rib-roast or A5 double porter is in my bucket list. The highest I've had is an A4 kobe..
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Posts: 1235 | Location: joizey+nyc | Registered: April 29, 2009
Originally posted by Quarterlfecrisis: How do you guys prepare/serve your home cooked steak?
If fillet.. I like to season with sea salt, fresh cracked peppercorn, a touch of garlic and a tablespoon of butter on top while on the grille.
When cooking fattier steaks, I usually cut back on the seasoning to a touch of sea salt and pepper. I like to roast some serrano peppers and serve the steak on top of the peppers.
Another way I like to serve steak is seasoned and grilled as explained above, then transfered to a deep platter filled with olive oil, garlic, oregano, lemon zest and butter. I then slice the steak in the dish of seasoned olive oil. Then serve the strips of steak to the guests.
Please share your fav
I prefer american wagyu than any other steak and usually ribeye cut at 1-1/2".Heated cast iron skillet with a tablespoon of corn oil and 1 Tbsp. Butter. Coarse salt and freshly cracked black pepper and nothing else.Cooked to medium rare with crust in a cast iron skillet. I like my steak pure and no other flavor distractions when enjoying a beautiful piece of steak. Now with that said...
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" . i put two boxes of cigars on the window sill and voila, the cigars became, well, "plump" within a few days. so far the plump damp cigars smoke "better" than the cool dry ones "
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Posts: 1095 | Location: Fresh Meadows, New York | Registered: April 17, 2009
My cholesterol shot up ten points just reading this thread.
My perfect steak? Ribeye, or tenderloin brought to room temp, crusted with Hawaiian sea salt, chopped garlic and fresh ground pepper. Always on the hottest part of the grill. Burnt black on the outside, pink inside.
"How is it that you don't smoke ? A cigar is not just a pleasure, it is the crown and hallmark of pleasure. Ah, this is life ! - Leo Tolstoy, Anna Karenina
Originally posted by toki: Had a wagyu 52 days dry aged 1.5 inch bone-in NY strip last night. Seasoned with coarsely ground pepper, sea salt, and olive oil. Let to Room temp. then high heat grill, with rosemary on top. 8 mins each side and a cognac shower to finish. Rest for 3 mins and dinner! Company with a half way H.Upmann Monarcas.
I would have loved to see a "before dry aging" and "after dry aging" picture of the meat, and of course a picture of it all prepped & cooked. How much weight did it lose when aged? I'm guessing pretty substantial. Was it American wagyu or were you able to score Japanese kobe? LOL an A5 standing rib-roast or A5 double porter is in my bucket list. The highest I've had is an A4 kobe..
Perhaps next time for the photo-ops. It is of course american Agnus/Wagyu, imagine the per pound cost of an aged Matsusaka!?
Originally posted by Quarterlfecrisis: How do you guys prepare/serve your home cooked steak?
If fillet.. I like to season with sea salt, fresh cracked peppercorn, a touch of garlic and a tablespoon of butter on top while on the grille.
When cooking fattier steaks, I usually cut back on the seasoning to a touch of sea salt and pepper. I like to roast some serrano peppers and serve the steak on top of the peppers.
Another way I like to serve steak is seasoned and grilled as explained above, then transfered to a deep platter filled with olive oil, garlic, oregano, lemon zest and butter. I then slice the steak in the dish of seasoned olive oil. Then serve the strips of steak to the guests.
Please share your fav
I prefer american wagyu than any other steak and usually ribeye cut at 1-1/2".Heated cast iron skillet with a tablespoon of corn oil and 1 Tbsp. Butter. Coarse salt and freshly cracked black pepper and nothing else.Cooked to medium rare with crust in a cast iron skillet. I like my steak pure and no other flavor distractions when enjoying a beautiful piece of steak. Now with that said...
I always get Angus Bone-In Rib Eyes (Cowboy Steaks). Then let them get to room temp and put minced garlic and "Dale's" liquid seasoning on them (go light because it is salty). Then sear them 5 min on each side for "medium" hot pink center.
The shrimp (26-30 count) go on skewers with lemon pepper seasoning and hot butter brushed over them occasionaly while they cook on the grill 3 minutes on each side.
With a loaded baked potatoe and saute'd button mushrooms.......dinner is served
I CAN'T WAIT !!!!
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Posts: 1030 | Location: valrico,fl | Registered: May 06, 2002
