The Steak thread

Aramike · 04-18-12, 09:02 PM

Now steaks - this I know.

First off, someone said it earlier, the grill is the way to go. However, if you can't grill, a marinade will help.

Aramike's Pan Seared Steak Marinade Recipe:

1/2 Cup Soy Sauce
3/4 Cup Water
2 cloves fresh garlic, minced
1 Tbsp fresh ground black pepper.

Works best with tenderloin filets.

Now, for grilling, it's even easier. Coat each steak with Olive Oil. Salt liberally with Lawry's seasoned salt, or some substitution. And I mean salt the hell out of the steaks, both sides. Throw on some fresh pepper.

Next, heat your grill to "hot as hell" level. Either white coals, or 500+ degress on a gas model. Put the steaks directly over heat for a minute or so, then turn them a quarter turn each, and let them cook for another minute. Leaves great marks for appearance. Flip and repeat.

After that, my trick is simple: resalt any cut except for a filet, as most of the salt will either cook off or rinse off with the dripping fat. But then, the most important thing is to not grill any side for longer than 90 seconds or so. This prevents one side from drying out while the other is off the heat.

Finally, learn the feel. Here's a good link: http://simplyrecipes.com/recipes/the...eness_of_meat/

I absolutely HATE meat thermometers for steaks, as piercing them cause you to lose juices, and food safety really isn't a huge issue here.

Anyway, give it a shot if you'd like. All I can say is this: when my friends buy steaks, they bring me one in exchange for me grilling them. The A1 always makes an appearance, but never gets used.

Nicolas · 04-19-12, 01:07 AM

Steaks are ok in the week

, but to have a good 'asado' you need to do this: and no carbon wood only.

gimpy117 · 04-19-12, 02:20 AM

center chuck eye steaks. Come from close to the ribeye and are somewhat cheap yet good

Skybird · 04-19-12, 04:46 AM

I hate to read that the team of medical scientists around a Nobel prize winner who four years ago got the Nobel for his discovery of virusses causing cervical cancer - a discovery which led to the developement of a vaccination that is recommended now for all girls from a certain age on - now formed the theory that the consummation of red beef causes colon cancer due to virusses involved again that live inside cattle but do not get killed at the temperatures that the meat gets heated up to. He bases on overwhelming statistical correlations between beed consummation in different cultures, and rates of colon cancer. The rates are high for countries wehre beef is eaten a lot, and here they are higher where the prefrred cooking means to serve it almost red. Colon cancer drops with declining consummation of beef in other cultures. In Africa and the Muslim world, it is very low (they eat goats and lamb -, and in India - holy cows and all that prohibiting them to eat beef - colon cancer is almost unknown. They said that the research on verifying the theory so far seems to confirm it.

04-19-12, 07:54 AM

Thanks for this information Skybird *sigh*

Whats the colon cancer rate in Argentina?
They eat around 75Kg of red meat a year - in germany its around 20Kg IIRC. So, over there, the rates must be high... If this will be confirmed (I dont dare to google) I become vegetarian/vegan - and die because of sadness to never eat awesome food again

A Nevermind! Gimme lots of Steak and cancer, we all have to die some day!

joegrundman · 04-22-12, 08:19 AM

Further the discussion on Kobe/Wagyu beef earlier in this thread.

I came across an article that strongly states that there is NO kobe beef outside of Japan (except Macao), and that there isn't in fact any such thing as Wagyu beef. It is all just a marketing scam in western countries (and with a rather disturbing conclusion about US willingness to infringe foreign trademarks for domestic benefit while spending a lot of effort on enforcing overseas respect of US trademarks).

Here it is:

http://www.forbes.com/sites/larryolm...kobe-beef-lie/

Well I lived in Japan and did in fact eat Kobe beef on a number of occasions and do not think it optimal for a western style steak, although it is exceptional for certain other food preparations.

Skybird · 04-22-12, 09:02 AM

Hasn't it been said that the Japanese don't export original Wagyu-Kobe beef? What is to be found in the Western shops, more precisely should - and sometimes gets - labelled as Wagyu-Kobe Style beef. While this may serve as an indication that it is no original WK, I still wonder in what way style has something to do with it, or in how far WK could be considered as just a thing of "style". Wagyu is a race of cattle (or a group of races, to be precise), and Kobe indicates the province where it is being bred (not to mistake it with Kobe beef, which is just another name for Wagyu beef). There are some small populations of Wagyus (non-Kobe

) in America and Europe, but that there are Wagyu-Kobes outside Japan is impossible, therefore. Like there is no Lübecker marcipane from London.

Wagyu-Kobes need much longer time before they can be slaughtered, and their fat is spread differently inside the meat, more marbled in pattern. Of all beef types, it has the lowest ammount of saturated fats. They get fed quite superior fodder, plenty of corn.

Traders at German Amazon offer 2.5 kg of Wagyu-Kobe Style beef - for almost 500 Euros.

So much for dinner.

Original Wagyu Kobe meat in Japan can cost up to 500-600 per Kilo.

Skybird · 04-07-17, 05:51 AM

Quote:

Originally Posted by Aramike

Aramike's Pan Seared Steak Marinade Recipe:

1/2 Cup Soy Sauce
3/4 Cup Water
2 cloves fresh garlic, minced
1 Tbsp fresh ground black pepper.

Doing the zombie walk here, "soy sauce".

Many people I met did not know that there is a huge difference between Chinese and Japanese soy sauce on the one hand, and Indonesian soy sauce, which is called "Ketjap", Ketjap Asin or Ketjap Manis. Assuming Aramike talked of Chinese/Japanese soy sauce, I advise you, if you do not know it already, to taste Indonesian soy sauce as well. It is thicker, less salty, hassweetness and quite some flavours and aromes to it, it is more complex a sauce than the Japanese and Chinese soy sauce.

It can be used cold and warm, pure or mixed with Sherry, chicken soup, cayenne pepper or chili, and sugar. This sauce tastes very well if not shying away from making it even sweeter than it is. But it does not compare to the red sweet chilly sauces we also know, it is very different.

Can be used and served to almost everything: Wok-cooking, grilled meat like chicken, beef, fish, on - veggies

, pure rice. Personally, I kill for it.

Jimbuna · 04-07-17, 06:50 AM

Quote:

Originally Posted by Skybird

Doing the zombie walk here, "soy sauce".

Many people I met did not know that there is a huge difference between Chinese and Japanese soy sauce on the one hand, and Indonesian soy sauce, which is called "Ketjap", Ketjap Asin or Ketjap Manis. Assuming Aramike talked of Chinese/Japanese soy sauce, I advise you, if you do not know it already, to taste Indonesian soy sauce as well. It is thicker, less salty, hassweetness and quite some flavours and aromes to it, it is more complex a sauce than the Japanese and Chinese soy sauce.

It can be used cold and warm, pure or mixed with Sherry, chicken soup, cayenne pepper or chili, and sugar. This sauce tastes very well if not shying away from making it even sweeter than it is. But it does not compare to the red sweet chilly sauces we also know, it is very different.

Can be used and served to almost everything: Wok-cooking, grilled meat like chicken, beef, fish, on - veggies

, pure rice. Personally, I kill for it.

QFT....had many an enjoyable meal that included Ketjap during my travels in Indonesia

Skybird · 04-07-17, 10:28 AM

"QFT...?"

WDTM?

Catfish · 04-07-17, 01:39 PM

Quoted for truth.. but you could have "googled" that

Skybird · 04-07-17, 01:49 PM

Google is evil.

Jimbuna · 04-08-17, 10:27 AM

Quote:

Originally Posted by Skybird

Google is evil.

Google is your friend

04-19-12, 02:20 AM	#3
gimpy117 Ocean Warrior Join Date: Jul 2007 Location: Kalamazoo, MI Posts: 3,243 Downloads: 108 Uploads: 0	center chuck eye steaks. Come from close to the ribeye and are somewhat cheap yet good __________________ Member of the Subsim Zombie Army

04-19-12, 04:46 AM	#4
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,717 Downloads: 10 Uploads: 0	I hate to read that the team of medical scientists around a Nobel prize winner who four years ago got the Nobel for his discovery of virusses causing cervical cancer - a discovery which led to the developement of a vaccination that is recommended now for all girls from a certain age on - now formed the theory that the consummation of red beef causes colon cancer due to virusses involved again that live inside cattle but do not get killed at the temperatures that the meat gets heated up to. He bases on overwhelming statistical correlations between beed consummation in different cultures, and rates of colon cancer. The rates are high for countries wehre beef is eaten a lot, and here they are higher where the prefrred cooking means to serve it almost red. Colon cancer drops with declining consummation of beef in other cultures. In Africa and the Muslim world, it is very low (they eat goats and lamb -, and in India - holy cows and all that prohibiting them to eat beef - colon cancer is almost unknown. They said that the research on verifying the theory so far seems to confirm it. __________________ If you feel nuts, consult an expert.

04-19-12, 07:54 AM	#5
Nippelspanner Stowaway Posts: n/a Downloads: Uploads:	Thanks for this information Skybird sigh Whats the colon cancer rate in Argentina? They eat around 75Kg of red meat a year - in germany its around 20Kg IIRC. So, over there, the rates must be high... If this will be confirmed (I dont dare to google) I become vegetarian/vegan - and die because of sadness to never eat awesome food again A Nevermind! Gimme lots of Steak and cancer, we all have to die some day! Last edited by Nippelspanner; 04-19-12 at 09:53 AM.

04-22-12, 08:19 AM	#6
joegrundman Ocean Warrior Join Date: May 2007 Posts: 2,689 Downloads: 34 Uploads: 0	Further the discussion on Kobe/Wagyu beef earlier in this thread. I came across an article that strongly states that there is NO kobe beef outside of Japan (except Macao), and that there isn't in fact any such thing as Wagyu beef. It is all just a marketing scam in western countries (and with a rather disturbing conclusion about US willingness to infringe foreign trademarks for domestic benefit while spending a lot of effort on enforcing overseas respect of US trademarks). Here it is: http://www.forbes.com/sites/larryolm...kobe-beef-lie/ Well I lived in Japan and did in fact eat Kobe beef on a number of occasions and do not think it optimal for a western style steak, although it is exceptional for certain other food preparations. __________________ "Enemy submarines are to be called U-Boats. The term submarine is to be reserved for Allied under water vessels. U-Boats are those dastardly villains who sink our ships, while submarines are those gallant and noble craft which sink theirs." Winston Churchill

04-22-12, 09:02 AM	#7
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,717 Downloads: 10 Uploads: 0	Hasn't it been said that the Japanese don't export original Wagyu-Kobe beef? What is to be found in the Western shops, more precisely should - and sometimes gets - labelled as Wagyu-Kobe Style beef. While this may serve as an indication that it is no original WK, I still wonder in what way style has something to do with it, or in how far WK could be considered as just a thing of "style". Wagyu is a race of cattle (or a group of races, to be precise), and Kobe indicates the province where it is being bred (not to mistake it with Kobe beef, which is just another name for Wagyu beef). There are some small populations of Wagyus (non-Kobe ) in America and Europe, but that there are Wagyu-Kobes outside Japan is impossible, therefore. Like there is no Lübecker marcipane from London. Wagyu-Kobes need much longer time before they can be slaughtered, and their fat is spread differently inside the meat, more marbled in pattern. Of all beef types, it has the lowest ammount of saturated fats. They get fed quite superior fodder, plenty of corn. Traders at German Amazon offer 2.5 kg of Wagyu-Kobe Style beef - for almost 500 Euros. So much for dinner. Original Wagyu Kobe meat in Japan can cost up to 500-600 per Kilo. __________________ If you feel nuts, consult an expert.

04-18-12, 09:02 PM	#1
Aramike Ocean Warrior Best of SUBSIM Chairman Join Date: Dec 2008 Location: Milwaukee, WI Posts: 3,207 Downloads: 59 Uploads: 0	Now steaks - this I know. First off, someone said it earlier, the grill is the way to go. However, if you can't grill, a marinade will help. Aramike's Pan Seared Steak Marinade Recipe: 1/2 Cup Soy Sauce 3/4 Cup Water 2 cloves fresh garlic, minced 1 Tbsp fresh ground black pepper. Works best with tenderloin filets. Now, for grilling, it's even easier. Coat each steak with Olive Oil. Salt liberally with Lawry's seasoned salt, or some substitution. And I mean salt the hell out of the steaks, both sides. Throw on some fresh pepper. Next, heat your grill to "hot as hell" level. Either white coals, or 500+ degress on a gas model. Put the steaks directly over heat for a minute or so, then turn them a quarter turn each, and let them cook for another minute. Leaves great marks for appearance. Flip and repeat. After that, my trick is simple: resalt any cut except for a filet, as most of the salt will either cook off or rinse off with the dripping fat. But then, the most important thing is to not grill any side for longer than 90 seconds or so. This prevents one side from drying out while the other is off the heat. Finally, learn the feel. Here's a good link: http://simplyrecipes.com/recipes/the...eness_of_meat/ I absolutely HATE meat thermometers for steaks, as piercing them cause you to lose juices, and food safety really isn't a huge issue here. Anyway, give it a shot if you'd like. All I can say is this: when my friends buy steaks, they bring me one in exchange for me grilling them. The A1 always makes an appearance, but never gets used.

04-19-12, 01:07 AM	#2
Nicolas Commander Join Date: Jun 2007 Location: Uruguay Posts: 453 Downloads: 196 Uploads: 4	Steaks are ok in the week , but to have a good 'asado' you need to do this: and no carbon wood only.

04-07-17, 10:28 AM	#10
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,717 Downloads: 10 Uploads: 0	"QFT...?" WDTM? __________________ If you feel nuts, consult an expert.

04-07-17, 01:39 PM	#11
Catfish Dipped Squirrel Operative Join Date: Sep 2001 Location: ..where the ocean meets the sky Posts: 17,803 Downloads: 38 Uploads: 0	Quoted for truth.. but you could have "googled" that __________________ >^..^<*)))>{ All generalizations are wrong.

04-07-17, 01:49 PM	#12
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,717 Downloads: 10 Uploads: 0	Google is evil. __________________ If you feel nuts, consult an expert.