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The 8 Hottest Steak Trends Across America
Zagat ^ | 2-11-14 | By Kelly Dobkin

Posted on 04/23/2014 6:04:17 PM PDT by kingattax

It may have started with female-friendly chainlets like STK in the early 2000s, but lately chefs and restaurateurs all over the country are redefining the steakhouse in new and unexpected ways. Below, we've rounded up some of the most notable carnivorous trends of the last year - and shared our picks for the best places in the country to try them yourself. Vegetarians, turn away now.


(Excerpt) Read more at zagat.com ...


TOPICS: Food
KEYWORDS: beef; cookery; meat; steak; steaks

1 posted on 04/23/2014 6:04:17 PM PDT by kingattax
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To: kingattax

Take a close look at that photo, folks. Now find a second job to pay for it.


2 posted on 04/23/2014 6:06:24 PM PDT by 1rudeboy
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To: kingattax

Cook it on a Weber Kettle....Can’t go wrong.


3 posted on 04/23/2014 6:06:54 PM PDT by ImJustAnotherOkie (zerogottago)
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To: kingattax

My Daughter gave me a huge supply of Omaha Steaks for my Birthday. Actually I think hamburger steaks was the largest percentage but that is fine as they tasted great.

I was a little disappointed in the sirloins tho. They came across as just a little tough. Of course I never buy sirloin due to it not being one of the more tender cuts. I read their brochure and the steaks were U.S. Choice. I thought to myself that I could get that at my local super market.

All the other odds and ends were pretty good tho.


4 posted on 04/23/2014 6:14:55 PM PDT by yarddog (Romans 8: verses 38 and 39. "For I am persuaded".)
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To: kingattax
My son introduced me to sous vid cooking. I was skeptical to cook my steak in a zip lock bag in a water bath. The results were amazing. You can literally dial in the exact degree of doneness without any chance of over cooking and with a searing in a cast iron skillet to finish the steak it looks and tastes delicious. However, I haven't given up my grill and when the weather is nice I still like to fire up and grill in a conventional way.

Yes, the price of steak is obscene, but deals are still to be had out here in cattle country.

5 posted on 04/23/2014 6:21:14 PM PDT by The Great RJ
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To: kingattax

I just finished my meager little steak dinner prepared on my little backyard grill...and that photo is making me hungry again. Carnivore and proud! Say it loud!


6 posted on 04/23/2014 6:22:06 PM PDT by PowderMonkey (WILL WORK FOR AMMO)
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To: yarddog

Will still take a Peter Luger steak over anything ou there. The tomato salad is probably 10 bucks by now.


7 posted on 04/23/2014 6:22:06 PM PDT by EQAndyBuzz ("Heck of a reset there, Hillary")
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To: yarddog

Meat is WAY too high. We are off meat. Its too expensive. Millions are now avoiding the meat screw job. Bye.


8 posted on 04/23/2014 6:22:48 PM PDT by SADMILLIE
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To: yarddog

Sprinkle a layer of large flake kosher salt on each side and let the steaks sit on a plate at room temperature for 20 minutes per each inch of thickness. The plate will fill with drained water. Then rinse the meat quickly, pat dry and cook. They will be tender!


9 posted on 04/23/2014 6:24:40 PM PDT by Talisker (One who commands, must obey.)
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To: kingattax
I have 4 Porterhouses dry-aging in the basement fridge for the weekend.

Locally grown, grass fed Dakota beef. Rancher's daughter works with my wife and I can get all I ever want - wrapped and delivered.

Sorry I don't need a Steakhouse. I stopped ordering steaks at restaurants years ago after being either disappointed or shocked at the price when I could do better by myself.

10 posted on 04/23/2014 6:25:05 PM PDT by Last Dakotan
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To: ImJustAnotherOkie
My set-up for perfect steaks:

Order good quality steaks, New York strip, rib eye, etc. 1-1/2 inch thick, cook with indirect heat until they reach a temperature 5 degrees lower than required, then sear over high heat.

Better than almost any restaurant--tender and juicy with a homogeneous profile and a beautiful crust.


11 posted on 04/23/2014 6:26:37 PM PDT by Jeff Chandler (Obamacare: You can't make an omelette without breaking a few eggs.)
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To: kingattax

If God did not want us to eat animals, He would not have made them out of meat.


12 posted on 04/23/2014 6:28:44 PM PDT by Gman (Anglican Priest)
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To: Talisker

Thanks, I will write that down and try it.

It may be a while tho. Steak is just too expensive right now. I still eat a lot of meat but it is mostly chicken and some pork. Even fish is getting high.


13 posted on 04/23/2014 6:29:20 PM PDT by yarddog (Romans 8: verses 38 and 39. "For I am persuaded".)
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To: PowderMonkey

14 posted on 04/23/2014 6:31:25 PM PDT by Zeppelin (Keep on FReepin' on...)
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To: Last Dakotan

The problem is that restaurants can get a better grade of meat. Even our local Ryans Buffet used to get us cheap beef that was better than anything at Kroger.


15 posted on 04/23/2014 6:32:46 PM PDT by AppyPappy
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To: The Great RJ
I've cooked steaks sous vide, and you are correct about the temperature control. I didn't care for the texture, however. The steaks have the texture of filet mignon, which is fine if you like that texture. I have gotten steaks that are just as tender and juicy but with a more normal texture using indirect heat on the grill--low and slow. This also avoids the kitchen mess from searing on the range.

I have used sous vide on pork loin with amazing results. Vegetables done sous vide are absolutely amazing--so flavorful you can't believe it.

16 posted on 04/23/2014 6:32:53 PM PDT by Jeff Chandler (Obamacare: You can't make an omelette without breaking a few eggs.)
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To: Talisker

Old school marbled beef makes for a far better experience with any grilled steak. Lean beef requires much more help with the flavor and is more of a challenge to keep tender. I like the old steakhouses, Delmonicos, the original cellar location of Morton’s in Chicago. Give me a little appetizer tray with olives, pickles, etc. to start it all off, an iceberg lettuce wedge with chunky bleu cheese dressing made tableside, a thick bone-in ribeye, mid-rare but Pittsburgh style, charred slightly on the outside, maybe some shallot butter on top of the steak, and a baked potato rubbed in olive oil and rolled in rock salt. It’s not food for people worried about blood pressure, fat or calories and trying to make it so ruins it, imho.


17 posted on 04/23/2014 6:37:31 PM PDT by RegulatorCountry
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To: yarddog
I was a little disappointed in the sirloins tho. They came across as just a little tough.

My stepdad used to send those to us for Christmas, I didn't like them but thought it was just me, until a friend who grew up rich saw them and mentioned what low quality Omaha steaks were.

The were never worth the price.

18 posted on 04/23/2014 6:38:15 PM PDT by ansel12 ((Libertarianism offers the transitory concepts and dialogue to move from conservatism, to liberalism)
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To: kingattax

Backyard steaks are best. For my cooking, it is the Big Green Egg. BGE is a must for any serious backyard grilling. I will have to get some nice steaks this weekend and compare direct and indirect methods. BTW, my pulled pork is always perfect with BGE.


19 posted on 04/23/2014 6:53:04 PM PDT by stump56 (Freedom isn't free.)
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To: yarddog

I liked Omaha steaks years ago, but the quality declined, and we started getting stuff as good or better from Costco, at a better price (although still pricey).


20 posted on 04/23/2014 6:56:01 PM PDT by Tanniker Smith (Rome didn't fall in a day, either.)
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To: stump56

Backyard steaks rock.

I cook a porterhouse with indirect heat for 45 minutes to an hour. Just before it is done, I sprinkle shredded cheddar cheese and let it melt in. While eating it, I drag the piece of meat through some spicy guacamole.
Carnivorous delight.


21 posted on 04/23/2014 6:58:16 PM PDT by Texas resident (The democrat party is now the CPUSA)
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To: ansel12

The hamburger steaks was actually the best thing. Most of them had a bit of the taste of steaks which ground beef usually does not. I wish she had chosen better steaks than the sirloins even if it meant fewer of them.

In total, I think the billing notice attached to one of the containers came to $264.00. I wish she had just given me the money. Those insulated containers had dry ice in them and they were a little slow on delivery. The dry ice had not run out but was close. Another day and they might have spoiled.


22 posted on 04/23/2014 7:01:59 PM PDT by yarddog (Romans 8: verses 38 and 39. "For I am persuaded".)
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To: AppyPappy

http://www.allenbrothers.com/wet-aged-beef/strip-steak.html


23 posted on 04/23/2014 7:02:21 PM PDT by smokingfrog ( sleep with one eye open (<o> ---)
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To: kingattax

Had a friend decades back that opened a meat business specializing in steaks. Had a catchy motto “You can’t beat our meat”. Went under, wonder what went wrong?


24 posted on 04/23/2014 7:08:58 PM PDT by TruthWillWin (The problem with socialism is that you eventually run out of other peoples money.)
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To: ImJustAnotherOkie

Amen and amen!


25 posted on 04/23/2014 7:14:01 PM PDT by fungoking (Tis a pleasure to live in the Ozarks)
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To: Texas resident

You need to put some green chile with that cheese.


26 posted on 04/23/2014 7:54:05 PM PDT by tiki
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To: All

yeah, nuts to you, author of the article.

The hottest steak trend is the damned prices going through the roof.


27 posted on 04/23/2014 8:07:55 PM PDT by warsaw44
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To: kingattax
I'm easy to please...top quality sirloin,medium rare...a good amount of fat (cardiologist,I don't even want to hear it)...baked potato (lots of butter)...broccoli (lots of butter)...nice chocolate cake for dessert.
28 posted on 04/23/2014 8:29:53 PM PDT by Gay State Conservative (Stalin Blamed The Kulaks,Obama Blames The Tea Party)
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To: PowderMonkey
I went to the doctor today and he went on and on about diet....he said in the old days cows weren't milked...they were EATEN....

man after my own heart...

29 posted on 04/23/2014 10:42:10 PM PDT by cherry
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To: kingattax

30 posted on 04/23/2014 10:47:48 PM PDT by Daffynition (I stand with the Bundy Family!)
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To: stump56

Costco carries an excellent selection of Prime and Choice cuts of beef at reasonable prices.


31 posted on 04/23/2014 10:56:14 PM PDT by SeaHawkFan
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To: tiki

I have included Hatch peppers with that.
Good stuff.


32 posted on 04/24/2014 4:59:44 AM PDT by Texas resident (The democrat party is now the CPUSA)
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To: Jeff Chandler

For steaks, I don’t need any fancy city slicker temp guage. The 5 finger test does the trick. Of course working with charcoal and a Weber Kettle keeps the flareups down. Gas grills are a little trickier. I kicked my last gas grill to the curb Tuesday. I may get another one to have a little extra capacity for pool parties and such.

My dream machine is a Hasty Bake Stainless.


33 posted on 04/24/2014 5:37:32 AM PDT by ImJustAnotherOkie (zerogottago)
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To: yarddog

Grilled Pork Chops are the bomb.

Amazingly, I get the best pork chops at Wal Mart. Dirt Cheap inch thick.


34 posted on 04/24/2014 5:39:08 AM PDT by ImJustAnotherOkie (zerogottago)
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To: ImJustAnotherOkie

We kicked our gas grill to the curb about 6 or 7 years ago. We have a friend who is a chef and they invited us to dinner. He bbq’d sirloin on a weber. After we got home I told hubby....those steaks were great!. We have been using charcoal ever since.
Of course it helps that I buy all our meat from a local meat market that sells nothing but Harris Ranch beef.


35 posted on 04/24/2014 7:58:27 AM PDT by sheana
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To: ImJustAnotherOkie
For steaks, I don’t need any fancy city slicker temp guage.

I'm not as skilled at it, I guess, so I use a thermometer to achieve perfection.

I do thick steaks low and slow with indirect heat. All I have to do is set them up on the grill and close the lid. The probe goes into one of the steaks and the cable runs under the lid to the outside. I can keep track of the temperature without ever opening the lid. I sit nearby with company, enjoying a beverage, and the thermometer sounds an alarm when the ideal temp is reached.

The thermometer is great for the oven, too. Keeps track of that roast or chicken without opening the oven door.

36 posted on 04/24/2014 8:51:16 AM PDT by Jeff Chandler (Obamacare: You can't make an omelette without breaking a few eggs.)
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To: sheana

Heard of a SMOKENATOR? Turns a weber into a
smoker. It’s a little more trouble but works well


37 posted on 04/24/2014 9:12:48 AM PDT by ImJustAnotherOkie (zerogottago)
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To: stump56
I will have to get some nice steaks this weekend and compare direct and indirect methods.

I use indirect on thick cuts, with the lid closed. I buy them at the grocery store but ask the butcher to cut them 1-1/2 inch thick.

For T-bones, I have the butcher cut them 3/4 inch thick, then cook over direct medium heat with the lid off. I turn them often, almost continuously, so it's like a human rotisserie. I never let the juices rise up out of the steaks; the moisture stays inside. I use a spray water bottle to put down flare-ups. I use a pocket thermometer on thin steaks.


38 posted on 04/24/2014 9:14:04 AM PDT by Jeff Chandler (Obamacare: You can't make an omelette without breaking a few eggs.)
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To: Texas resident
I cook a porterhouse with indirect heat for 45 minutes to an hour.

That's how long it takes for me, too (thick steaks), and they come out juicy and tender all the way through.

39 posted on 04/24/2014 9:15:56 AM PDT by Jeff Chandler (Obamacare: You can't make an omelette without breaking a few eggs.)
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To: Jeff Chandler

Most expensive cuts of meat, I take a long time to cook them. That makes them very tender and flavorfull.
I use the same approach as a brisket.
My last brisket took 11 hours and came out like meat candy.


40 posted on 04/24/2014 1:36:38 PM PDT by Texas resident (The democrat party is now the CPUSA)
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