Hm. Apparently someone signed up to my blog just so they could tell me not to whine. I guess my new slogan, posted half in jest (see the top of the page) wasn’t explicit enough. Maybe it’s time to add a line to my “about” page. In any case, I responded. Since I have mellowed in the past few years (or more likely, am still feeling rather weak from last night’s bout of food poisoning — people, don’t eat at Quiznos) I wasn’t as hard on him as I could have been.
One last thing: this is possibly the first time I’ve been told that I should become a waitress. Because of my hopeless job situation and all. Sure, I could do that — all I need is a new body.
PS: thanks everyone who has donated so far. You have really helped. And now you can answer me this question that has been bugging me on and off for a while: can anyone tell me which cut of red steak is good for frying up in a pan and/or broiling? By good, I mean “can possibly be cooked into a consistency somewhat more tender than shoe leather.” See, I don’t eat much red meat, and what I do is usually ground beef, but every once in a while (like once a month) I get an urge. But I have had bad education on red meat — my father was always cooking it, and we ate steak at least twice a week, but he always bought cheap which is why for years I associated the cutting of steak with sheer torment, and then there was the effort to chew and swallow the stuff. But I’ve heard that there is steak out there that is actually tender, or at least chewable. Since I won’t be eating this too often, if it’s a more expensive cut that will be okay. Anyway, this is just something I want to know for future reference. One more thing: remember I live in an apartment. I can’t grill on my patio, so that is out.
9 Responses to “Just what it says on the tin”
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August 9th, 2008 at 5:27 pm
Try a choice ribeye (prime if your’re feeling rich). Steve H’s griddle on a propane burner probably won’t work for you, so I’d say your best bet is a cast-iron skillet.
There are also a number of suggestion and recipes at Manly Grub; this thread may be of more than a little use to you.
August 9th, 2008 at 5:52 pm
Just about any cut will do. T-bones are generally a bit more tender than a KC strip, and filet mignon is the most tender. Most people overcook their steaks and wonder why they are so tough. It should be a bit bloody. Just remember, you can always cook it a bit more, but you can’t make it more rare.
August 9th, 2008 at 7:05 pm
My dirt-farmer grandparents ate steak once in awhile, cooking it till it was suitable for re-soling shoes. My mother still prefers her meat cooked that much. That is NOT necessary, even with pan-frying. The following recipe is Alton Brown’s from Good Eats, but it’s basically how I fixed steak for myself on the stove for years before HE showed up…be advised rib eye is one of the fattier cuts, which gives it much more flavor & it’s juicier than less fatty cuts.
Pan Seared Rib Eye
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Steak Your Claim
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
August 9th, 2008 at 7:19 pm
I’d say rib-eye fillet, too.
Very hot dry pan.
Sear on one side until the blood rises thru the steak. Turn and do the same with the other side.
Depends on the thickness of the steak.
August 9th, 2008 at 9:32 pm
I second (third? fourth? whatever) the rib eye recommendations. It’s my favorite all around steak, not too pricey, flavorful and tender so long as you don’t cook it well done.
Alton Brown’s oven seared recipe works really well, and you can pan sear it on a stove top too if you prefer. Make sure your exhaust fan is going full bore, and maybe open a window on the other side of the kitchen, and consider taking the batteries out of your smoke detector.
I’m serious. Rib eye works very well pan seared, but you want a very hot pan (one of AB’s episodes he mentions preheating a cast iron skillet and says you want it “NASA hot”). And it’s worth investing in cast iron if you don’t have one already.
Safeway was doing a special not long ago (in Western Washington) and I had four bone in rib eyes custom cut, for $4.99/lb. I had them cut 2 inches thick… probably more than you want. But many supermarkets will cut steaks for you to order. Try inch and a half.
August 9th, 2008 at 9:37 pm
Here’s the post I would have sent as a comment, if I’d gotten my password π
http://strickenfancy.wordpress.com/2008/08/09/about-steak/
August 10th, 2008 at 8:58 am
Sorry, your first comment is moderated. From now on all comments will appear when you post them.
August 10th, 2008 at 11:14 am
The line of George Foreman grills is growing, and they do a decent job of indoor grilling – though they’re a pain to clean, unless you get the newer models with the detachable grilling surfaces, which you can wash with the rest of the dishes. Mine did up a very nice T-bone last night.
August 10th, 2008 at 11:49 am
Actually, I have a small one of those. I keep forgetting I have it, since I use it maybe twice a year. D’oh!