Skip to comments.Super steak: Selecting, cooking
Posted on 03/14/2008 8:46:41 AM PDT by No2much3
Prime beef is the highest-quality, tenderest, most richly marbled meat from a small percentage of cattle. Ultimately, about 2 percent of American beef makes the cut and is stamped USDA Prime. Most prime meat goes to high-end restaurants. Only a few retail sources, mostly in major cities - Philadelphia included - and online/mail-order sources sell prime beef to the public. Many butchers will custom-order it.
Prime beef and branded products of near-prime quality are available at Wegmans and Whole Foods markets. Branded beef is typically at the high end of its designated grade level. Unless labeled prime, that's Choice or, with some store brands, Select.
Although more costly, dry-aging is the surest route to tender, flavorful beef, McDonnell says: Hang beef in a climate-controlled cooler where air circulates freely around the meat. Over time, natural enzymes break down and tenderize it. As moisture evaporates, the beef shrinks, giving the meat a firm, earthy texture and intense flavor as it becomes more tender.
It's not to everyone's taste, McDonnell says, but for beef connoisseurs, it's perfection. "You can start with a cut of about 21 pounds, and three weeks later, after aging and trimming it, you have maybe 12 pounds left."
For grilling, choose tender cuts from the loin or rib. The filet, T-bone, porterhouse, rib eye, and top loin strip are best for grilling or broiling. Less expensive but somewhat less tender top boneless sirloin can be grilled or broiled if cooked rare to medium-rare or tenderized. Beyond medium, they can be tough. Chuck, top round, flank, skirt and hanger steaks are also flavorful but need tenderizing.
For stir-fries, roasts or braising, reconsider whether you want to use costly specialty meats, when choice cuts may do just as well.
(Excerpt) Read more at philly.com ...
I’ve never had the pleasure of eating dry-aged beef. Question: Would a marinade be a completely wrong-headed addition to dry-aged beef, prior to grilling?
Ping for later
The dry aging makes the meat more tender but it has to be a quality cut of beef to begin with. Marinading tenderizes by the the acids in the marinade breaking down the toughness of the meat. That is why you marinade cheaper cuts of beef. I would think if you marinaded aged beef you would ruin the steak flavour because the marinade flavour would overpower. I wouldn’t want to spend the money on dry aged filet and then ruin the taste by marinading in soy sauce. jmo
Try this: Bury your steak completely in an ample amount of coarse salt, and let it sit in the refrigerator uncovered for a day or two. It will look like old shoe leather, but scrape off the salt and grill it as usual. Mmmmm!
Thanks. I suspected as much, but didn’t know for sure.
“Prime beef is the highest-quality, tenderest, most richly marbled meat from a small percentage of cattle”
How does this compare to Kobi beef?
I usually marinade London broil in; Soy sauce, Sake, Garlic, Ginger, Cracked Pepper (Black and White), Scallions.
Marinade for at least 24 hours, I usually go for 48 hours, turning the steak over 2-3 times a day. Take the steak of the marinade and let it come up to room temp. I put Hoison Sauce on the outside of the steak before putting on the grill to act as a barbeque sauce. 5-7 min. per side on a HOT grill. Let rest for 5-10 before slicing. Slice thin across the grain and at an angle. It is The best oriental steak. Even good cold the next day.
So when is dinner? On my steak I put in a frying pan onions, mushrooms, yellow, red, green pepper strips, butter, salt/peer and sake and burn it down. I like to marinade for 24 hours as well but my wife generally does not let me. If the meat comes out of the freeze, marinade for as long as possible.
I watch Iron Chef and the Food Network all the time.
I am waiting for the wild rice for my garlic shrimp scampi and you just made me hungrier.
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 1 to 2 servings
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.
In Baltimore the only place I know to get prime beef filet is Wegmans. You're not supposed to grill a prime beef.
Here is how I do filet, it's a fantastic meal. I only sear 1 1/2 minutes because the 20 minute rest period will over cook it otherwise. I may finish it in the oven if the temp is too low and if so I use a polder thermometer, get the temp to 127 degrees and rest for 10 minutes after reaching that temp.
Rub room temperature filets on all sides with olive oil. Heat iron skillet, bottom covered with olive oil, to screaming hot.
Place filets in the skillet and sear 2 minutes on each side (time yourself so you don't overcook)
Remove skillet from heat but leave steaks in. Put a pat of butter on each steak. Let steaks sit in the skillet for 20-30 minutes under a foil tent.
Place entire skillet with steaks into a preheated 475 degree oven for 3-6 minutes depending on thickness of steaks. After baking is completed, remove steak from skillet and let it stand for 10 minutes so it can reclaim its juices.
Soften butter and add fresh garlic before placing on steaks.
Open all the windows and doors in your house. It will get smoky.
Use an iron skillet. It heats evenly and is oven safe.
Use extra virgin olive oil over other oils. If used sparingly, it won't overpower any of the tastes and actually adds more flavor.
Check meat by touch, not by cutting open, it will retain more flavor.
The iron skillet will be really hot. Watch out!
Your house will get smoky, so ventilate.
You can eat raw steak. Ensure that the bacteria is killed by pan frying it for 20-30 seconds, there is no harmful bacteria on the inside.
Time your cooking or you will overcook the filet.
If you cut into the steak and find it too rare, return it to the hot skillet and cover with foil for one to five minutes without returning the pan to any heat source.
What does the salt do to the beef? It seems like it would draw all the water out of the cut.
Oooo, we live near a Wegmans.....
I’ve got to check this out, for special occasions, that is.
I don’t doubt this is normally way beyond what the mm budget allows for meat.
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