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Entries from Talk tagged with 'steaks'
What is the best way to age steaks?
Why pay an extra $5 per pound for the butcher to age your steaks? Here's what I do:
1. Clear refrigerator shelf, put refrig thermometer on same shelf
2. Lovingly pat steak dry, whisper words of encouragement to steak, "you can do it! i have faith in you!"
3. Get a baking sheet, line with 3 layers of paper towels and place wire rack on top. Place steaks on rack.
4. Age 2-5 days, changing paper towels daily
5. Before cooking, cut off any of the crusty bits
Tips
1. Best to use bottom shelf (coldest)
2. Check thermometer daily - should be at least 36 degrees F
3. You could age longer, but the whole food safety thing...you know...being diligent on minimal door opening & keeping right temp is just too stressful after the fifth day. Don't age if you have a habit of standing in front of your open refrig door to cool off in the summer.
4. You should really dry age roasts, not thin steaks. If your steak is on sale, just ask your butcher to cut you a nice big thick piece - I like them 2.5" to 6" thick. If you try aging thin steaks, all you'll get is crusty crust. Age only Choice or Prime. Don't do it with the cheap stuff - there isn't enough marbling.
5. After aging, you can then cut the big slab-o-meat into smaller steaks, vacuum seal and store in freezer.
Whats your favorite method? If you only age for 2 days, do you even notice a difference?
Is freezing good steaks a good idea?
Here’s my dilemma: with all the hype (at least, I hope it’s hype) that the price of good beef steak is preparing to “go through the ceiling” . . . I am looking for “bargains”, or at least POTENTIAL bargains, to sustain our insatiable appetites for steak dinners.
Here in my beloved Columbia, Maryland, Giant Foods advertised U.S.D.A. Choice, porterhouse and T-Bone steaks at $5.99 per pound this Memorial Day week . . . yes, $5.99 per pound!
Anyway, as an owner of one of the ORIGINAL “Food Savers”, purchased when you could buy them ONLY from T.V. commercials, and when they cost over $500.00 (what was that, sixteen years ago?), I have a question.
What’s your opinion on FREEZING good steaks for future use? Even with the ability to “vacuum seal” them?
Now I already agree that buying and cooking “FRESH” is better, but in the light of a “POSSIBLE” shortage or, worse yet, a period of sustained exorbitant prices, is freezing a viable alternative?
What do you think:
(1) stock up some “Choice” porterhouse steaks at $5.99 per pound and freeze them, OR,
(2) wait and pay maybe two or three times that much a few months down the road?
DocChuck
What Do You Think About Costco's Porterhouse Steaks?
I am curious about what other people's thoughts and experiences are.
I purchased some great porterhouse steaks yesterday at Costco ($8.00 a pound) - they have very well defined filet portions on them.
There have been times when I believe the steaks were at the upper end of the Choice requirements...close to Prime!
Please let me know what you think about Costco's Porterhouse Steaks.
Why is Lonesome Dove Western Bistro getting killed?
I've read several reviews of this Flatiron District restaurant (in NYC) and it's just getting hammered. After having eaten there, I don't get it. The reviews I've read (Cuozzo in the Post, NY Ragazine, Bruni in the Times too I recall) kill this place, like a bad Broadway premiere. It's like, they WANT to kill it, and I definitely sense some East Coast bias in the tone. Everyone agrees that the steaks are great, which I know gets a big whoop here because alleged Luger waiters are all getting backing to open their own cattle pens. But if they're great, they're great. The reviews don't seem to even enjoy the idea of a game-based menu, and on top of that the execution at LD also gets crucified. Anyone else eaten there care to share? I will admit the lighting for menu reading purposes is bad, but overall there are far worse places in Gotham that get coddled by comparison.
