Favorite cut of steak!
Burnt to a crisp or bloody as hell...filet or philly cheese...let me have it
๐ฎ๐๐๐๐ฝ hey...wait...how the fuck is there no steak emoji???๐ก๐ก๐ก
Steak tartare ๐ด๐ท๐ฅฉ๐ค
shareDelmonico cut of the Prime Rib, very rare, from Kobe beef, with Burgendy sauce and grilled shallots and sliced Cepe mushrooms, and sides of white asparagus with sauce
hollandaise and a stuffed Idaho baked potato. Also, Parker House rolls with sweet butter. Followed with a real Cesar salad , which includes anchovy filets, and, for desert, Baked Alaska. Plus a fruity Port.
Probably the most clever cut of beefsteak is the T-Bone steak, which comprises parts of both the Tenderloin and the Sirloin. Many people reflexively order a Filet Mignon, which is cut from the Tenderloin, but there is an inverse relationship between the tenderness of the beef and the flavorfulness of the beef. The Chataubriand cut of steak, usually surrounded by a lot of vegetables, is basically a Filet Mignon served to a couple, which is a very romantic, celebratory meal.
Sounds awesome!
Don't know if I'd pair some Kobe with a sauce though, seems like overkill.
Never tried it though and so what do I knowโ๏ธ
Clearly, you don't pour ketchup or A-1 on it, but a subtle wine sauce helps to coalesce the grilled vegetables with the flesh. BTW, there is no such thing as "cooking wine." ALL wine is cooking wine. If it's not good enough to drink, it's not good enough to go in a recipe.
shareI'm a big fan of sauces on my steaks, be they of French origins or Latin American ones.
Having been to the city Of Kobe outside of Osaka though I think the meat is delicious enough to have it without anything more than a touch of salt and pepper during the pre-cook rub as it is served in the restaurants I dined at there. Tastes are subjective of course and for all I know I'd love it with your Burgundy sauce, a touch of alcohol can really work the meat when done properly (As does vinegar).
Wines I'm much more touchy about. If I can keep it down then it can be one for the third or fourth bottle of that evening's occasion. I always try to start with something decent though.
Were I doing a decent sized batch of coq au vin though I don't think I'd pair it with the wine I'd serve at the table. With all the additional herbs that flavour the sauce a standard Burgundy/claret or cab sav should suffice.
No point wasting the good plonk on an aromatic dish like that!
Always good to talk food, I've been a fan of it my whole life ๐
Food is one manifestation of love. Preparing, or planning, or ordering (or any combination thereof) a meal for people about whom we care is an act of love, which means that it is also an art. Cooking for oneself is a drudgerous necessity.
shareCompletely agree!
Cooking for this particular oneself means prepping batches of bolognaise, chilli, lasagna and various curries and heating them up as and when required for the future.
Helps hone skills though and allow for some experimentation (99% dark chocolate and an espresso added near the end of a good chilli can really add some Earthy depth to it, ratios and cooking times may vary). It is monotonous but when you finally get around to cooking for people you care about they get a decent dining experience and that's what it's all about ๐ค
[deleted]
That's actually a perfect lunch for me Dazed. Couldn't have put it better myself.
It's just all those things are British based and aren't always achievable on my travels.
Good call on the Monster Munch but I'm happy with all three, just - like everyone else - pickled onion is the best of that bunch.
What the hell happened with Dazed? Does anyone here know? I'm asking because this seems to be the most intelligent forun of which she was a part. Anyone? Anyone? Bueller?
shareThe beef in Japan is delicious... It really doesn't need much added to it...
shareI'm not an expert, but Fillet Mignon from what I have read is the leanest cut of beef, and it is very good. Even when I was poor I would splurge on the good cut of meat because it was healthy and I loved the taste, especially rubbed before cooking with some salt and pepper. Don't use steak sauces.
share
Wow Kane, that sounds GREAT! You really know your steaks. Are you a chef?
๐
[deleted]
C'mon Dazed, a dainty portion of fresh, good cut of, cow served with an egg and all the crudites that gastronomic experts have saw fit to accompany it AND it comes with bread too!
It's delicious and refreshing. Expensive sometimes but the question was favourite cut and lots of lots of cuts are what is is ๐ ( Working on trying these inferior emojis again)
[deleted]