The Perfect Steak... even after it is mailed?

So I found this website, that is selling the perfect steak that you can ever find. Searching through this site I found different recipes, marinades, and cooking tips to make the perfect steak. There is a tab that where you can buy steaks and the price is outrageous! The prices that I saw ranged from $42.00 to $75.00. This does not include shipping and handling. This site claims to have the perfect tasting steak and its worth the money, but then I realized that this company does not say where it is located. So could this mean the steak is coming from overseas? How perfect is a steak when the shipping is longer than the expiration date?

Steak Sauce

So with steak, some people (not me) cannot eat steak without adding an additional sauce to the meat after it is cooked. so here are some sauces that might be tasty to you.

A1 sauce- probably the most commonly known steak sauce. The creator of the sauce was Henderson William Brand who was the chef to King George IV in the UK.

Worcestershire Sauce- the second most known steak sauce I can think of. It is made in Worcestershire, England. (Go figure). It contains (from Wikipedia) malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spices (including cloves).

The particular seasoning I like with steak has got to be black pepper. Just a little sprinkle on both sides and it gives it a little zing. Try it some time... but please be sparce, it can get very spicy very quickly.

Steak

So I probably should have researched the word earlier, but steak is actually not just referring to meat. Steak is a type of cut that is associated with meat or fish.
So my friend has recently cooked me dinner, which is very different because I am the cook amongst the group. With this dinner we had delmonico steaks. Delmonico steaks originate from New York where a new cut of meat was introduced at a restaurant at you guessed it: Delmonico's. It was referred to the best steak in Lower Manhattan. The funny thing is the more I look into Delmonico cuts I found that there are many more cuts that take on the name of Delmonico. Regardless, the meal that I have was very tasty and the meat was tender and spiced with black pepper which is a commonly known spice with steak.

This research....

I feel like this blog has made me look for steak everywhere. This is not a bad thing. However because I have been trying steak almost at every restaurant I have become very picky with steak. I used to be like steak and if it was meduim rare I was completely satisfied. But now if it is just a smidgen over cooked then it is disgusting. I no longer like the chain restaurants steak because it is way too tough. An expensive steak house is now my choice. But I still love my mom's cooking of steak tips. No one can beat that.

March 14th

I was looking online and i found that March 14th is supposed to be the valentine's day for guy which includes no candy or cards but more of a steak and sex day. There is a link from you tube. It is a little crude caution. Just to show another way that steak is considered manly.


http://www.youtube.com/watch?v=hOYbFS2w_G4

Beef Grades

Last post, I wrote about beef grades and I know nothing about them so while searching through the internet I found this website called "the meat man." Beef Grades have two important factors: marbling and the age of the animal. There are eight grades of beef and the grade also depends on tenderness, juiciness, and flavor. The marbling is the amount of intramuscular fat there is in the cut. The top three cuts are Prime, Choice, Select. Prime has the most amount of marbling and Select has the least. The less marbling means the meat is more lean but not as tender.

Out West is Best!

In January this past year, I visited my friend out in Nebraska and of course one of the things that I had to do out there was try some steak. We went to this little Mom and Pop type restaurant and order the 20 oz sirloin Grade A beef. This steak was phenomenal!!! So while out in Nebraska, I relaized a couple of things. Meat out there is cheaper and better. My friend's father tried to explain it as best as he could and it basically came down to the meat packing plants out there ship there lesser grade beef out to the east coast. The higher price is because of the shipping. The next thing is that out there steak is not marinated as much as it is out here. I do not really know why just something that I noticed while I was out there.