Skip to comments.The 8 Hottest Steak Trends Across America
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 ...
Take a close look at that photo, folks. Now find a second job to pay for it.
Cook it on a Weber Kettle....Can’t go wrong.
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.
Yes, the price of steak is obscene, but deals are still to be had out here in cattle country.
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!
Will still take a Peter Luger steak over anything ou there. The tomato salad is probably 10 bucks by now.
Meat is WAY too high. We are off meat. Its too expensive. Millions are now avoiding the meat screw job. Bye.
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!
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.
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.
If God did not want us to eat animals, He would not have made them out of meat.
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.
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.
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.
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.
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.
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.
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).
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.
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.
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?
Amen and amen!
You need to put some green chile with that cheese.
yeah, nuts to you, author of the article.
The hottest steak trend is the damned prices going through the roof.
man after my own heart...
Costco carries an excellent selection of Prime and Choice cuts of beef at reasonable prices.
I have included Hatch peppers with that.
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.
Grilled Pork Chops are the bomb.
Amazingly, I get the best pork chops at Wal Mart. Dirt Cheap inch thick.
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.
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.
Heard of a SMOKENATOR? Turns a weber into a
smoker. It’s a little more trouble but works well
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.
That's how long it takes for me, too (thick steaks), and they come out juicy and tender all the way through.
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.
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