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.

Steak with Sides

I have found that with beef comes sides. The most common side that beef comes with is : The potato. Whether the potato is fries, baked, mashed with garlic or in slices there is always beef with potato. What you don't always see is vegetables. If it is a hamburger there might be some veggies on the burger but not a full portion. With steak, there is a side of vegetables but by the time those are the only thing left on your plate, you're full. I think potato goes well with beef because it enhances the flavor and has a different texture. With steak full of spices and herbs, the potato balances the seasonings out.

It's all about the season...

So lately I haven't been eating much beef and I think my excuse behind this is that it is winter/ early spring. One thing that I really cannot do is eat beef that is not cooked right. Steak in the oven is really bad. Steak is supposed to be cooked on the grill, in the summer. I love steak that is cooked to perfection and even restaurants cannot put the best steak on the table. The love and time and care that is put into the steak that is cooked on the grill by your hands is unforgetable. So until the summer, I guess I have to settle with steak in the restaurants.

Cuts of beef

So while I was looking at wikipedia for prime rib, there was a pitcure of a cow and the different kind of cuts of beef. There are 11 different cuts of the cow, which is a whole cow.

The first is the Chuck which is primarily used for hamburgers.
The second is ribs which is where prime rib and ribs come from.
The third is the short loin which is for the porterhouse steak.
The fourth fifth and sixth are the sirloins where the most tender cuts come from.
The seventh is the round, which is a lean tough cut of the cow.
The eighth is brisket which is used for its name.
The nineth is the shank which is the toughest of cuts so it is primarily used for soups.
The tenth is the plate which is a cheap steak used for things like a skirt steak.
The elventh is the plank which is used for the london broil.

Thats all for now... have a great weekend!

Prime Rib

Hello all,
My favorite kind of beef is definitely prime rib. Prime rib is a cut of beef from the rib section of a steer. Researching prime rib on wikipedia, I found out that it is also called a rib eye steak. It is usually cooked standing which means that the rib is cook vertically. There are many ways to cook prime rib. I have tried two. I have grilled prime rib and I have slow roasted prime rib. If you go to a restaurant, most prime ribs are slow roasted. Grilling is ok but it is not the traditional way to cook it. There are also many marinades that go with prime rib. My favorite and the most commonly know if au jus sauce. Au jus sauce is tasty gravy that goes on the steak. It usually is made with garlic, onion, and some form sauce which includes soy sauce or Worcestershire sauce.
In restaurants, prime rib is often not offered every night. I have also found that there are not many places that cook a prime rib well. Most places that have and excellent prime rib are steak houses where the signature meal is some sort of beef. Chain restaurants usually have decent prime rib but only on the first few nights it is offered. The restaurant just keeps slow roasting the steak until it is sold, so it could be cooking for days. Out in Auburn, Massachusetts there is this place called Chuck’s Steakhouse, which I believe has got to be the best prime rib in Massachusetts. It know for any of there steak entrees and it is all excellent. If there would be any place I could recommend for a good steak dinner, it would be Chuck’s.

Until next time,
Melissa

Mmmmm..... Beef

I started this blog for my food journal for a class. I chose steak for my food (after alcohol was not allowed) because I LOVE STEAK!!! If I was told that I was only allowed to red meat for the rest of my life, I would not even hesitate. The clogged arteries would be well worth it. Most people from New England love seafood but not me. I was born to live in the Midwest. So my plan for this blog is to discuss different types of steak and how and when it is eaten. I also plan to discuss typical foods that go with steak. So until I delve into this further, have a good weekend.

Melissa

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