Posted by Ed Levine, June 14, 2007 at 11:00 AM
There are a whole lot of mail-order steaks out there. Even Donald Trump has gotten into the act with his Sharper Image beef. But at their best, like at Peter Luger's or Lobel's, mail-order steaks are really good and really expensive. But a few weeks ago I had a flat-iron steak from Lobel's that was killer and downright reasonable. The flat-iron cut is also known as top blade steak, and it's both very beefy and very tender, an usual combination in a moderately priced piece of beef ($15.98 plus shipping). Lobel's never freezes its meat, they only ship meat that is at least prime-graded, and if you've never had a flat-iron steak before, it will be a revelation.
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Posted by Ed Levine, May 23, 2007 at 5:15 PM
With all the talk today in the nation's various food sections about grilling and steak, I thought it would be fitting to feature a steak-related tip from What's a Cook to Do?
, James Patterson's extremely useful book of kitchen tips that explains almost everything. After the jump, Steaks, by Cut.
And, thanks to the good folks at Artisan Books, we're giving away five (5) copies of this enormously helpful book.
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Posted by Lia Bulaong, May 4, 2007 at 12:45 PM
Donald Trump, billionaire, owner* of the world's most famous combover, and now purveyor of over-priced meats? He recently launched his latest venture, Trump Steaks, selling USDA Prime Certified Angus Beef filet mignon, New York strip, rib eye, porterhouse, and steak burgers, to be distributed exclusively through his website and, as Grub Street said, the "appropriately eighties" Sharper Image. The meats are packaged in four collections: Classic, the cheapest, includes four steaks and twelve burgers, and costs $199; the priciest is Connoisseur, which has sixteen steaks, twenty-four burgers and will set you back a whopping $999—and that's before shipping, which is presumably not free.
Trump touts the fact that his steaks are "selected so that their beef meets nine additional quality standards not even required of USDA Prime" (which, by the way, is not that great) but doesn't say what these nine standards actually are, and says they're "aged to perfection" without saying how long they're aged for and by what method, wet or dry—you know, the little details that people who are serious about their meat would care about. I enjoy your hair, Mr Trump, but I'm staying away from your steaks.
* Or should that be "perpetrator"?
