Steak Recipes

[redforever]

Originally Posted by MaDMaN_26

That said - how do you like your Pork?

I have been eating my Pork Chops Med-Rare lately and I have to say it is very tasty... and a lot more juicy.

http://dinersjournal.blogs.nytimes.c...a-pinker-pork/

Just so the inside juices run clear. It is not recommended that you eat pork or chicken medium rare.

[Biff]

I have been on an almost 20-year mission to deprogram my wife, and somewhat through her influence, my kids away from well-done (and beyond) meat. When I first spent time with her family, it became readily apparent that the modus operandi was to cook all meats to a state of flavour-inert, moisture bereft, lifeless, unappetizing, jaw-fatiguing nothingness. Early in our married life, we hit rock bottom with a serving of "dry" ribs that could have been used as brake pads and, literally, raised dust when I attempted to saw through it.

Since then, it has been a slow and gentle process towards tolerating, and appreciating, foods cooked fully but in the medium to medium-well vein. Rosts, and now steak, is allowed to have a pink color. Red is still frowned upon (although tolerated as long as it's on my plate). I have to take pretty careful pains to ensure that no red-colored juices flow out of roasts I carve (tricky sometimes). I have recently starting using an alarm meat thermometer but it takes a few tries to find what remove temperature gets the results that are acceptable. Last roast was still too rare by a fair margin, even though the termometer temp said it should have been medium. Possibly the thermometer wasn't centered in the roast.

The other "flavour" issue that we have made progress on is marbling. The family no longer automatically excises all traces of fat nor wastes large percentages of portions because "there was some fat on them". In the immortal words of all chefs "Fat IS flavor"....within reason, of course.

[Sylvanfan]

Originally Posted by guzzy

If you don't want tenderloin as it is expensive, sirloin is one of most flavourful cuts and is relatively cheap compare to other good cuts (tenderloin, strip, or rib eye). Tbone is the best of both worlds. You get the small side which is your tenderloin and your long side which is your NY strip.

Fat on steak triggers a gag reflex for me so I almost always go with Sirloin, or when I feel like splurging New York Strip Loin. I find the flavor in Sirloin is great and with it being lean it really appeals to my tastes.

[troutman]

Originally Posted by Biff

I have been on an almost 20-year mission to deprogram my wife, and somewhat through her influence, my kids away from well-done (and beyond) meat. When I first spent time with her family, it became readily apparent that the modus operandi was to cook all meats to a state of flavour-inert, moisture bereft, lifeless, unappetizing, jaw-fatiguing nothingness. Early in our married life, we hit rock bottom with a serving of "dry" ribs that could have been used as brake pads and, literally, raised dust when I attempted to saw through it.

Since then, it has been a slow and gentle process towards tolerating, and appreciating, foods cooked fully but in the medium to medium-well vein. Rosts, and now steak, is allowed to have a pink color. Red is still frowned upon (although tolerated as long as it's on my plate). I have to take pretty careful pains to ensure that no red-colored juices flow out of roasts I carve (tricky sometimes). I have recently starting using an alarm meat thermometer but it takes a few tries to find what remove temperature gets the results that are acceptable. Last roast was still too rare by a fair margin, even though the termometer temp said it should have been medium. Possibly the thermometer wasn't centered in the roast.

The other "flavour" issue that we have made progress on is marbling. The family no longer automatically excises all traces of fat nor wastes large percentages of portions because "there was some fat on them". In the immortal words of all chefs "Fat IS flavor"....within reason, of course.

This is the root of the problem. Too many of our grannies and favorite aunts have programmed us that RED MEAT AND FAT IS UNHEALTHY. Not only is this NOT TRUE, we have been deprived of the enhanced flavor and tenderness that rare meat delivers.

I don't know how someone can honestly say dried out leather tastes better than a juicy steak. It is an irrational sub-concious fear of e coli.

[sparky69]

best steak that I've had this year was one that i cook over a open fire with a Hot dog stick... was sooooo good and tender