manly steak

Man Tip # 2 Credit To Dalecarter - Meme Center

Im sorry but a real man wouldnt spend this long just to grill a steak

IMHO, the "Best" steak is a Ribeye, about an inch thick, and about 16oz. Make sure the steak is at room temperature when you throw on the grill. Cook to medium rare, and pull off.

Perfect!!

Looks like it'll take a long time to prepare... I like to buy my flank steaks pre-marinated from BJ's.

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Originally Posted by Times Roman

IMHO, the "Best" steak is a Ribeye, about an inch thick, and about 16oz.

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The best steak is the one you cut fresh and then throw on the grill while your cutting up the rest of the cow.

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Originally Posted by Times Roman

IMHO, the "Best" steak is a Ribeye, about an inch thick, and about 16oz. Make sure the steak is at room temperature when you throw on the grill. Cook to medium rare, and pull off.

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VERY important

The BEST steaks are free steaks

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Originally Posted by tigerspawn

The best steak is the one you cut fresh and then throw on the grill while your cutting up the rest of the cow.

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actually, the art of properly aging meat is a dying art. back in the day, people would not dream of eating meat unless properly aged (improves flavor and tenderness), but in today's "fresh is better" marketing mentality, we now avoid aging beef and think that, like a piece of fruit, fresh is better.

Part of the reason is we have become germaphobic, and the thought of letting raw meat sit out in a cold locker for a week is abhorrent.

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Originally Posted by Lunk1

The BEST steaks are free steaks

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om thats EXACTLY what my hubby would say ...lmao

^do you know how to properly age steak?

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Originally Posted by BluPhin

^do you know how to properly age steak?

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my dad worked in a butcher shop growing up and talks about it from time to time. They had a cold locker right there, and would hang up a side of beef and let it age for a week, occasionally stripping off the outer edges as you would the outside of a salami.

But no, I have no experience in the art....

....unfortunately.

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Originally Posted by BluPhin

^do you know how to properly age steak?

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yes but I honestly have yet to try it. I prefer buying organic/ grass feed local steak and just rubbing with peppercorns /Himalayan salt /olive oil that I put red pepper flacks in, than heating up a non stick grill pan at max temp till it starts to smoke. throw on the steak for like 4 min on each side than plunge in ice water (stops cooking) wrap in plastic wrap put in freezer for a while .. than take out un wrap slice fine against the grain and eating on a cold salad with goat cheese and light balsamic drizzle.

what I know of aging...again never tried ~ 1st dont dry age individual piece of meat. You have to buy it in bulk we are talking like a whole a rack (6 ribs) but you wont find that anyplace, you have to kill an gut your own. so for us non hunters, go to butcher you can find short ribs with chine bone shaved off as well as out cartilage...basically try and get the most in tack piece if dead animal. you WANT fat caps... cuz you have to cut away the damaged meat(called the rine) when finished and its better to cut and trash the fat than to cut and trash meat you could be eating plus less meat will be so dry it has to be trashed.

keep in mind you will need a min of 11 days to get any result altho its pointless to take out before 25 days and you shouldnt go past 35 days. also you will need a separate fringe just to do this cuz the temp and humidity have to be precise or it will turn bad. There are lots of "short cuts" to dry age and even wet age meat, dont try unless you dont mind the tummy issues after consuming the meat as well as a possible trip to ER, esp when using store bought meat ~very risky as far as bacteria growth. dont cook more than med rear or it will trash the flavor (i hear)

here we go

• set fridge at about 37 degree F. PUT THERMOMETER IN FRIDGE TO CHECK TEMP MAKE SURE IT STAYS ROUND 35/40 DEGREES
• put small fan in fridge to keep circulation BUT make sure fridge seal is still good so prob cut a notch in the seal for the fan cord or get a battery fan i guess
• the meat must be elevated, on a rack
• line a baking sheet with a type of rock salt than put the rack in the baking sheet and put meat on the rack
• turn the meat every once and a while for evenness
• DO NOT PUT any herb spices ect on the meat.. you want to avoid bacterial growth
• it will start to smell ~ thats ok
• once its done you need to trim the rine

if your ever curious on how somethings made, Like Im am often... I go to a chef owned restaurant try a dish than ask when chef comes in and go in that day and just ask him :)

good luck and if you try it PLEASE tell me how it came out! curious, dont think I will try, no room for another frige and too impatient lol

^ thanks for the insight on this. You just convinced me that ageing beef is more of a project than I am prepared to undertake. I have had aged beef at some fine dining establishments across the country. I am a huge fan of aged beef. If I could afford it, I would eat it every night. Unfortunately, I don't think I will be ageing my own.

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Originally Posted by BluPhin

^ thanks for the insight on this. You just convinced me that ageing beef is more of a project than I am prepared to undertake. I have had aged beef at some fine dining establishments across the country. I am a huge fan of aged beef. If I could afford it, I would eat it every night. Unfortunately, I don't think I will be ageing my own.

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well at least now you know if you ever change your mind :)

Lol ou found this on The Chive right? Cuz this was a whole gallery last week lol. KCCO <3

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Originally Posted by Sexy4mySweetheart

yes but I honestly have yet to try it. I prefer buying organic/ grass feed local steak and just rubbing with peppercorns /Himalayan salt /olive oil that I put red pepper flacks in, than heating up a non stick grill pan at max temp till it starts to smoke. throw on the steak for like 4 min on each side than plunge in ice water (stops cooking) wrap in plastic wrap put in freezer for a while .. than take out un wrap slice fine against the grain and eating on a cold salad with goat cheese and light balsamic drizzle.

what I know of aging...again never tried ~ 1st dont dry age individual piece of meat. You have to buy it in bulk we are talking like a whole a rack (6 ribs) but you wont find that anyplace, you have to kill an gut your own. so for us non hunters, go to butcher you can find short ribs with chine bone shaved off as well as out cartilage...basically try and get the most in tack piece if dead animal. you WANT fat caps... cuz you have to cut away the damaged meat(called the rine) when finished and its better to cut and trash the fat than to cut and trash meat you could be eating plus less meat will be so dry it has to be trashed.

keep in mind you will need a min of 11 days to get any result altho its pointless to take out before 25 days and you shouldnt go past 35 days. also you will need a separate fringe just to do this cuz the temp and humidity have to be precise or it will turn bad. There are lots of "short cuts" to dry age and even wet age meat, dont try unless you dont mind the tummy issues after consuming the meat as well as a possible trip to ER, esp when using store bought meat ~very risky as far as bacteria growth. dont cook more than med rear or it will trash the flavor (i hear)

here we go

• set fridge at about 37 degree F. PUT THERMOMETER IN FRIDGE TO CHECK TEMP MAKE SURE IT STAYS ROUND 35/40 DEGREES
• put small fan in fridge to keep circulation BUT make sure fridge seal is still good so prob cut a notch in the seal for the fan cord or get a battery fan i guess
• the meat must be elevated, on a rack
• line a baking sheet with a type of rock salt than put the rack in the baking sheet and put meat on the rack
• turn the meat every once and a while for evenness
• DO NOT PUT any herb spices ect on the meat.. you want to avoid bacterial growth
• it will start to smell ~ thats ok
• once its done you need to trim the rine

if your ever curious on how somethings made, Like Im am often... I go to a chef owned restaurant try a dish than ask when chef comes in and go in that day and just ask him :)

good luck and if you try it PLEASE tell me how it came out! curious, dont think I will try, no room for another frige and too impatient lol

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damn Sexy! You know your shit!! =)

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Originally Posted by Times Roman

actually, the art of properly aging meat is a dying art. back in the day, people would not dream of eating meat unless properly aged (improves flavor and tenderness), but in today's "fresh is better" marketing mentality, we now avoid aging beef and think that, like a piece of fruit, fresh is better.

Part of the reason is we have become germaphobic, and the thought of letting raw meat sit out in a cold locker for a week is abhorrent.

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I have never heard of not aging beef.While some places may not age it as long as others it is still aged to some degree.

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Originally Posted by Times Roman

damn Sexy! You know your shit!! =)

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naw, I just LOVE FOOD lol and when I try something I love~ I make sure to know how its made. My all time fave is steak tartar with scalop chivichey ~ I called the chef for directions on that too... but am a tad too chicken to make it at home lol

Quote:

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Originally Posted by Times Roman

actually, the art of properly aging meat is a dying art. back in the day, people would not dream of eating meat unless properly aged (improves flavor and tenderness), but in today's "fresh is better" marketing mentality, we now avoid aging beef and think that, like a piece of fruit, fresh is better.

Part of the reason is we have become germaphobic, and the thought of letting raw meat sit out in a cold locker for a week is abhorrent.

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I know some people that won't eat deer/elk jerky because it is not cooked. I just hang it on some clothesline in a dry environment (e.g. basement), and it the greatest thing on planet Earth. I have never gotten sick either.

Here is a great recipe for a rib-eye steak that doesn't involve the grill.

Pan-Seared Rib-Eye Recipe : Alton Brown : Recipes : Food Network

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Originally Posted by basketballfan22

Here is a great recipe for a rib-eye steak that doesn't involve the grill.

Pan-Seared Rib-Eye Recipe : Alton Brown : Recipes : Food Network

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alton brown is the god i worship! I could not get enough of his show "good eats"
Good Eats - Alton Brown's hummus, falafel & roasted chickpeas! - YouTube

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Originally Posted by Sexy4mySweetheart

Man Tip # 2 Credit To Dalecarter - Meme Center

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Now you know this is what you actually was thinking when you titled Manly Steak. I know I was ...:)

http://3.bp.blogspot.com/-vHmAjWnQD1...beefynessM.jpg

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Originally Posted by Sexy4mySweetheart

alton brown is the god i worship! I could not get enough of his show "good eats"
Good Eats - Alton Brown's hummus, falafel & roasted chickpeas! - YouTube

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Lol. Do you watch Chopped or Iron Chef America? See just because I don't watch Star Trek doesn't mean I always have horrible taste. ;)

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Originally Posted by basketballfan22

Lol. Do you watch Chopped or Iron Chef America? See just because I don't watch Star Trek doesn't mean I always have horrible taste. ;)

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debatable ...lol
yes, I used to watch them both ...food porn is rite up there with shoe porn :)
now Im more obsessed with gordan ramsy and hotel hell/ kitchen nightmares etc I love how he yells at people 1 min calling them out than hugs them the next min

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Originally Posted by Times Roman

IMHO, the "Best" steak is a Ribeye, about an inch thick, and about 16oz. Make sure the steak is at room temperature when you throw on the grill. Cook to medium rare, and pull off.

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I agree on everything you said except this. Medium rare is a little over-done. I like my steaks with a little more "mooo" left in them.

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Originally Posted by Honkey_Kong

I agree on everything you said except this. Medium rare is a little over-done. I like my steaks with a little more "mooo" left in them.

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yeah, but you don't want your beef to run away when you try to poke a fork in em? =)

medium rare = reddish pink in the middle, more reddish than pink for me

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Originally Posted by songdog

I have never heard of not aging beef.While some places may not age it as long as others it is still aged to some degree.

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You are right. There are two different types of "aging" a dry age which very few restaurants do. Which would be a minimum of 14 days. Next stage is 21, then 28. Very few go over this. The other type is wet age. Which times vary there depends on quality of steak.

Quote:

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Originally Posted by Times Roman

actually, the art of properly aging meat is a dying art. back in the day, people would not dream of eating meat unless properly aged (improves flavor and tenderness), but in today's "fresh is better" marketing mentality, we now avoid aging beef and think that, like a piece of fruit, fresh is better.

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We still have aging racks for our steaks. It does make the meat taste better. However, I think the best tasting steaks are the ones we throw on the grill while we are processing them.

Quote:

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Originally Posted by Times Roman

yeah, but you don't want your beef to run away when you try to poke a fork in em? =)

medium rare = reddish pink in the middle, more reddish than pink for me

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I want it bloody and red in the middle. But yeah, steaks need to marbleize properly or they're not right. As picky as I am, even bad steak is still good.

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Originally Posted by songdog

I have never heard of not aging beef.While some places may not age it as long as others it is still aged to some degree.

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Well there are two different ways we age meat. We age half and quarter portions of the animal. I believe most lockers age meat this way. We also cut steaks and use aging racks.

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Originally Posted by Lunk1

The BEST steaks are free steaks

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Lunk on other post you have said that you are a farmer. Is that true? If it is do you raise livestock or just crops? If you raise livestock do you butcher your own?

Now I'm hungry for steak. Looks like time for a run to Peter Luger.