food STEAK!!

frydad4 said:
I wouldn't normally say this, but...
I bet that steak, the way you sliced it, would be great cold in a sandwich on sourdough bread, some horseradish cream sauce, maybe a little pickle....
 
shit, now I'm hungry.
Click to expand...
I agree 100%, too bad it never makes it to left overs :( 
 
Had to happen.

ImageUploadedByTapatalk1427430122.619488.jpg


ImageUploadedByTapatalk1427430131.453328.jpg


ImageUploadedByTapatalk1427430138.796167.jpg


#hack
 
livin' la vida lo carbo some of the time, and steaks from the freezer in an hour is any easy way to solve hunger pangs during the out of bounds times - like late at night ...

also, the price on those was $7 at 10oz from SRF, with not a bite you can't eat (yes, low fat) ... now they are $12.50 though, so it's no longer that appealing!

cheers!
 
just paint a little maillard on w/ the torch, fully frozen, and then toss into a 200F oven and stick a probe in after 45min ... usually done 15-30min later, whenever the alarm goes off ... fringe benefit, no rest required ;)
something makes me think OS might have a torch about ...
 
 
 
 
looks good Grant, although I would avoid the word pinch before the picture of a brown food item in future.. No matter how good it looks , there are unfortunate connections.  :P


I pinched that one just for you ...

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JayT said:
GM, that looks like it is cooked PERFECTLY, my question is how did you cut it?  It doesn't look like slices, more like chunks.
Click to expand...
 
There was a natural fault line, so about 2/3 of the length of the steak ended up as half-slices to still cut against the grain properly ...
 
I really love the argentine meals, makes me want to make a trip over there. Too bad my spanish is so bad, I just had it for one year in middle school. I'm happy if I can order beer and something to eat, but I wouldn't be able to survive for two weeks. It's also nice to see how different our cuisines are. US, South american, European..
 
What I find particularly interesting that all of us use completely different cuts. The US cuts different pieces of beef where we europeans do something else as well. Here the germans, dutch, etc cut the meat against the grain (i.e. fibers). where belgians/French cut along the grain/fiber. And then you have the argentines which apparently just make some minor cuts to the cow and grill the 4 to 5 pieces that they end up with.  : -)
 
I like the entrecote myself, a sirloin steak. And of course the Rib-eye. Though my most favourite part is the extremely tender muscle which is behind the lungs of a cow. It's not a pretty meat, but it's delicious. I believe you guys call it the hanging tender. It's also a lot cheaper then other steaks. Where you normally use a very expensive cut for Lomo el Trapo (I'm sure Cypresshill knows that argentine dish) I usually substitute it with this cut because it's far cheaper.
 
http://www.cooking.com/recipes-and-more/recipes/lomo-al-trapo-salt-crusted-beef-tenderloin-grilled-in-cloth-recipe-12363.aspx#axzz3Vnwevdq2
 
It also puts up a nice show if you have people over.
 
I don't have the money and interest to eat Rib-eye every day, though I usually eat a nice varied diet of pork, beef and occasionally game, chicken and ostrich (long story). I can't afford premium cuts daily, so I only buy them once a week. I'm even thinking about opening a different pork thread because some people don't know much about good pork. It doesn't have to be fatty bacon. You can get really good steaks out of lean Piétrain meat and a heck of good rib from Iberico or Gasconne pigs. And if you want fatty pork, Mangalica wollschwein are so damn good.
 
 
 
 
 
 
I hate you guys, you made me hungry just before bed time.
 
     My wife and I got hungry for venison the other day and we felt like tearin' up the kitchen, so we got busy.
 
 
 
Venison chops (with a dusting of fatalii flakes), baked wild rice with portabellas and shiitakes, and seared brussels sprouts with garlic and lemon.
IMG_0264_zpsrjk83mkz.jpg

 
 
 
 
Money shot.
IMG_0265_zps1wfpwmep.jpg

 
 
 
 
     I seared the chops outside on my CI flat top atop my badass canning stove. I let them cook for about 45 seconds per side. Loving the product of the contact between tasty meat and 600o cast iron is just part of being human.
 
Pfeffer said:
I really love the argentine meals, makes me want to make a trip over there. Too bad my spanish is so bad, I just had it for one year in middle school. I'm happy if I can order beer and something to eat, but I wouldn't be able to survive for two weeks. It's also nice to see how different our cuisines are. US, South american, European..
 
What I find particularly interesting that all of us use completely different cuts. The US cuts different pieces of beef where we europeans do something else as well. Here the germans, dutch, etc cut the meat against the grain (i.e. fibers). where belgians/French cut along the grain/fiber. And then you have the argentines which apparently just make some minor cuts to the cow and grill the 4 to 5 pieces that they end up with.  : -)
 
I like the entrecote myself, a sirloin steak. And of course the Rib-eye. Though my most favourite part is the extremely tender muscle which is behind the lungs of a cow. It's not a pretty meat, but it's delicious. I believe you guys call it the hanging tender. It's also a lot cheaper then other steaks. Where you normally use a very expensive cut for Lomo el Trapo (I'm sure Cypresshill knows that argentine dish) I usually substitute it with this cut because it's far cheaper.
 
http://www.cooking.com/recipes-and-more/recipes/lomo-al-trapo-salt-crusted-beef-tenderloin-grilled-in-cloth-recipe-12363.aspx#axzz3Vnwevdq2
 
It also puts up a nice show if you have people over.
 
I don't have the money and interest to eat Rib-eye every day, though I usually eat a nice varied diet of pork, beef and occasionally game, chicken and ostrich (long story). I can't afford premium cuts daily, so I only buy them once a week. I'm even thinking about opening a different pork thread because some people don't know much about good pork. It doesn't have to be fatty bacon. You can get really good steaks out of lean Piétrain meat and a heck of good rib from Iberico or Gasconne pigs. And if you want fatty pork, Mangalica wollschwein are so damn good.
 
 
 
 
 
 
I hate you guys, you made me hungry just before bed time.
Click to expand...
 
Here the meats are very cheap. The cost is approx twice at chicken.
 
Price for Kilo (2.2 pounds)
 
Chicken = u$d3.5
Pig = u$d5 to 7
Beef = u$6 to u$d9 (depend cuts)
 
I can eat beef all days if I want. Still, for half the people here the meat is far. Social differences of Latin America, do this.... for many is very cheap, but to other people be inaccessible. For they is like more expensive that for you were.
 
Here conversely the fish is very expensive, u$d20 or most for a kilo. Seafood are like buy jewels
 
 
Lomo al trapo is not from Argentinian. Here exist a similar meats kind. For exemple, a coiled meat stuffed with vegetables and egg, it wrapping the dough. It takes the wood oven for hours at low heat. The mass burned and forms a shell, then discarded.
 
1_matambrearrolladoenmasa.jpg
 
Lomo al Trapo is coming up next week, here, actually ...
 
Looking forward to some tenderloin!
 
Now, though ... I must prepare for our wing challenge ...
 
It's all about jerk wings from now until the weekend!!!

Hybrid Mode 01 said:
     My wife and I got hungry for venison the other day and we felt like tearin' up the kitchen, so we got busy.
 
 
 
Venison chops (with a dusting of fatalii flakes), baked wild rice with portabellas and shiitakes, and seared brussels sprouts with garlic and lemon.
IMG_0264_zpsrjk83mkz.jpg

 
 
 
 
Money shot.
IMG_0265_zps1wfpwmep.jpg

 
 
 
 
     I seared the chops outside on my CI flat top atop my badass canning stove. I let them cook for about 45 seconds per side. Loving the product of the contact between tasty meat and 600o cast iron is just part of being human.
Click to expand...
 
Veyr, very nice.
 
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