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 ...
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.
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.
Good stuff.
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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