Steak Grilling Question

[Kid Shelleen]

Do you guys mean to tell me that you can cook a steak indoors................................................... and not on a grill?

Live and learn.

[jnevis]

Do you guys mean to tell me that you can cook a steak indoors................................................... and not on a grill?

Live and learn.

It isn't the first choice but when the weather isn't cooperating (or the schedule) the stove is a good substitute.

[fightingquaker13]

My butcher, a family owned artisal joint, does offer dry aged prime. This is the real deal, 3-5 weeks, your choice. Meat that smells like meat and needs nothing but a little bit of salt, evoo and three minutes a side on a sreaming hot grill (as many have suggested). Its like cooking deer meat as the dry aging cuts down on the fat. It beats the hell out of the wet aged stuff you get at Mortons or Ruths Chris and is your grandads steak, who ate better than we did. Problem is, it's $20 a pound for rib eyes, and
I can't afford it except for very special occasions. If you can though......... you will not ever regret dry aged prime if you don't over cook it.
FQ13

[Timothy]

FQ....

$20 bucks a pound ain't that much when you consider a NY Strip at an Outback or Longhorn is at least that much and it's no where near as good a cut of beef.   Morton House will rape you for 50 bucks for a rib eye or more, I haven't eaten there in 10 years.

The best steakhouse in the world is Peter Lugers in NYC and dry aging is there bread and butter.  If you only have a steak once in a while, might as well go with the best you can find.  I'm going to try M58 suggestion and age it myself!

[tt11758]

Timothy,

Buy your meat uncut, place in a large covered plastic container with several holes drilled in the sides and a plastic rack to keep the meat of the bottom, and place in the refrigerator for anywhere from three to ten days.  After aging trim off any "funky" stuff and slice to the thickness you like.

Aging does two things to improve meat:  First, it allows natural enzymes to break down connective tissue and tenderize the meat; and second, it concentrates flavor by dehydrating the meat slightly.

One of the reasons really good aged beef is so expensive is because of the loss of meat through moisture loss and trim.

We are very fortunate to have access to some really good beef and pork at good prices ... good prices being slightly higher than the grocery store often, because we can sometimes get the really good stuff.  Really spoils you when you get sirloin at sirloin price that is better than many ribeye that you pick up at the local market.  I'm lovin' it for as long as we can get it!

FQ, I'd listen to this guy.  If ANYBODY knows about the breakdown of connective tissues, decomposition, etc, it would be m58.   

[Sponsor]

[Rastus]

FQ, I'd listen to this guy.  If ANYBODY knows about the breakdown of connective tissues, decomposition, etc, it would be m58.  

Oh, man....you are being tough on m58.  EEeeeewwwwwwwwww.................

[tt11758]

Oh, man....you are being tough on m58.  EEeeeewwwwwwwwww.................

Hey, I coulda lived my entire life without him enlightening me to the fact that caskets have "drip pans", too. 

Besides, if I didn't bust his chops from time to time he'd think I was pissed at him.  LOL

[ericire12]

Besides, if I didn't bust his chops from time to time he'd think I was pissed at him.  LOL

Pork Chops? Thats a different thread.

[MikeBjerum]

Pork Chops? Thats a different thread.

Actually that is a different occupation that didn't turn out too well 

[MikeBjerum]

I'm in a good mood this afternoon, so you guy's have to put up with me ...

Would that be lamb chops ...



Or, pork ...



Not only can she pick, raise and show on the hoof, but she is one hell of a meet judge!  I love to take her to the store, or eat what she picks there