THE SDN RECIPE THREAD!

[Isolder74]

The Cast Iron pan is well worth it. It works great for more then just steak. Best recomendation for getting one, head to the nearest thrift store or yard sale and look for one. You might even get it for peanuts.

I've got one word for you: cornbread.

I make some mighty fine cornbread and I can't do it without my cast iron skillet.

My post implies I know that already

I see your cornbread and raise you Pineapple Upside Down Cake.

Now back on topic, the way I prep my steaks is give then a overnight soak in a marinade and then it gets patted down with oil then gets a overnight dry cure. Then I sear it in a cast iron pan and bake it in the oven to usually medium well. The dry cure is what really makes it irresistible. Just as a nod my brother says that when I do this the steak seems twice as big as before I do this to them.

[His Divine Shadow]

Interesting thread. I've been consideirng to buy my own smoker to smoke my own meat. I'd really like to make pastrami, you just don't get that stuff here, except some supermarket stuff thats not so good. Until then though I've been eyeing this method here:
http://video.about.com/americanfood/Hom ... strami.htm

Also +1 on the cast iron skillet stuff, you can find good used cast iron skillets at second hand stores by the way. Way cheaper than buying new and you don't need to break them in, which can take time. And in that case you can just oil it up (use canola, sunflower or lard), put it upside down in the oven at 300-500 degrees for an hour or so and it's seasoned and nice, put something under to pick up the oil drip.

Aad another good thing about cast iron cookware is that iron will leach into your food, very nice if you have an iron deficiency.

Aaand if you really got money to blow, try some copper cookware, copper is by far the best heat conductor out there for cooking use, and it looks gorgeous, it does need maintenance and shouldn't be knocked around, but it looks so nice yoiu'll want to leave it out as decoration.

[RedImperator]

You can get a brand-new, pre-seasoned 10-1/4" cast iron skillet from Lodge for $22.95 plus shipping if you can't find one anywhere else (it's made in the USA, too). Frankly, if you don't own a cast-iron pan, then your kitchen is incomplete. One of them is worth ten times its weight in shitty aluminum pots, and will last generations; take care of it properly, and your great-grandchildren might be cooking with it.

The best French toast I ever had came out of a cast-iron skillet. It's great for chili, too. Really, it's great for almost anything you can make on a stove-top that doesn't require a covered pot, and tons of stuff in the oven, too.

Anyway, back to steak:

The way I've been having it lately, as I've mentioned above, is at a hibachi place. It's great. It's seared on a skillet coated with a thin layer of oil, seasoned with sauteed onion and garlic with just a splash of teriyaki, and served over fried rice with a side of vegetables. The only thing I add is fresh-ground pepper. I usually splurge and get filet mignon done like this, though I've had it with New York strip as well and it's delicious. And it's quick and piss-easy. The trick seems to be to have the griddle blazing hot.

[Isolder74]

Frankly, if you don't own a cast-iron pan, then your kitchen is incomplete.

I agree on all levels. I'm currently looking for one as My brother moved out of my apartment taking his with him, both of them(this after promising to leave one), and left me with my anodized aluminum skillet. So far I've come up blank on finding one...sniff .

A good roasting pan is a must as well, it will cost you a lot but the money is worth spent.

[Azazal]

Just throwing in as an FYI for those that care, ranking of beef cuts from best to ehh from those seven years I worked in a meat market:

Tenderloin: The top pick, very tender and with very little fat. The Filet Mignon is cut from the tenderloin, and in all honesty, I could never tell a difference, some places will charge you more just because it says Filet Mignon on the sticker.

Porterhouse: an properly and I must stress this, a properly cut porter house will have 2 cuts of meat on it, on one side of the bone will be the strip - AKA NY strip and the other is the tenderloin. 2 great steaks in 1 cut. Beware of stores or restaurants that charge you for a porterhouse, but give you a t-bone instead, there will be a large strip, but a pretty weedy tenderloin.

NY Strip / T-bone: The meat for both the T-bone and Strip is the same, the T-bone just has the bone left on it, hence the name. A lot of times the T-bone will also be called Bone in Strip steak, and will be priced less then the T-bone, it just doesn't sound as sexy as T-bone. If you're lucky and know a local butcher, you can get a "T-bone" that's really a porterhouse in disguise

Ribeye / Delmonico / Bone in Ribsteak: More marbled / fatty then the strip steak, but also pretty yummy. Often left in the primal cut and used as a rib roast AKA prime rib (but only really prime if the beef has been rated a prime, more often then not it's select, see below)

Chuck-eye steak: extension of the same mussel as the Ribeye, but goes up into the shoulder of the cow, can be gotten for much cheaper then the ribeye and I found to be just as tasty

Sirloin: The all in one steak, can be used for just about anything really from grilled to kabobs to stir-fry, very forgiving of simple cooking mistakes

Chuck: Also very marbled, commonly used for potroast, can if you want, but never big on that myself

The rounds - Eye of Round, Top Round and Bottom Round: DO NOT GRILL, seriously, tough meat that is best left for stewing and other long term cooking


In the US, beef is rated by the USDA, again highest to lowest

Prime - very hard to find in a market, usually goes to high end restaurants. If you find it in a market, it will be the highest priced of the cuts. Will be very marbled and very tender

Choice - Not as marbled as the Prime, but once cooked, I could never tell the difference, most common found grade of beef in US markets

Select - next step down from choice, a little tougher but again not so much that you could tell, used to be less common then Choice, but is showing up more and more as Choice gets more expensive

[Isolder74]

I'm with you. It bugs me to no end to walk up to the meat counter at the store and look at the porterhouses and find a plain old T-bone. It's like they know most people don't know the difference and so they try and get and extra $1 a pound for a lower quality cut.

When that happens, I usually go somewhere else to even buy hamburger.

[Elfdart]

Have you tried eating shoe leather? It sounds like it would suit your palate.

Don't know about you but I do not equate thoroughly cooked meat to charred lump\leather. You can have a thoroughly cooked meat and still be tender and juicy.

Yes, you can, if you braise it. That's how you turn a tough, chewy cut like chuck into delicious pot roast. I have no problem with well-done beef. My objection is well-done steak, which is just a waste. You're cooking out all the flavor. Sure, a fatty cut will remain moist thanks to all the rendered fat in it, but that's not the same thing.

What cuts do you usually use for steak?

You could do what I do when I'm having a bunch of people over: get ribeyes or sirloins and have them cut thin (.5-.75"). This way they can be cooked through (medium well) quickly without getting tough or losing flavor.

So medium rare is the best kind of steak you guys would suggest?

Cool. Since I'm in the mood for some steak right now.

That would depend on whether it's still sizzling when you get it. If yes, I'll go to medium rare. If not, I'll go with medium/medium well. I like medium best, especially when I grill my steaks on top of the potatoes in the grill.

If it's ribeye, that would explain how it's edible after being cooked well-done. Ribeye is very fatty (fattier than I prefer, though that's of no consequence), so it will survive a cooking process that would reduce porterhouse or sirloin to shoe leather.

I've never understood people shelling out so much money for a prime ribeye when ribeyes are the fattiest cut you can get, short of a bucket of tallow.

[Isolder74]

RedImperator wrote:
If it's ribeye, that would explain how it's edible after being cooked well-done. Ribeye is very fatty (fattier than I prefer, though that's of no consequence), so it will survive a cooking process that would reduce porterhouse or sirloin to shoe leather.


I've never understood people shelling out so much money for a prime ribeye when ribeyes are the fattiest cut you can get, short of a bucket of tallow.

Well prime rib does make a good roast where much of that fat can cook away. I'd rather use select or choice beef instead however. The flavor difference isn't that obvious and you generally get more per pound as there is less fat. For steaks, I think choice works best as most of the time a steak is cooked quickly rather then slowly in the case of a roast, where the extra fat can come in handy.

[Edi]

Okay, question on cast-iron skillets:

I have one, but it has a ribbed bottom with pretty high ribs / deep grooves, which in my experience with it so far tends to result in pretty iffy steaks unless I get it just right. Too much stuff also gets seared or even outright burnt on the tops of the ribbing while the meat is not getting enough heat in total to cook as it should.

What kind of cast-iron skillet is ideal? Should it have ribbing? Should the ribbing be deep or shallow? Other tips would be much appreciated as well, because I've been thinking of buying another, better one.

[J]

So medium rare is the best kind of steak you guys would suggest?

Cool. Since I'm in the mood for some steak right now.

I'd generally advise starting with medium and then going more or less cooked from there. It also depends on the cut of meat, a ribeye for instance needs a bit more doneness for full flavour than a striploin. The other issue is that different cultures will have differing ideas on doneness, for instance a medium-well steak in Taiwan (I ordered a medium there once and it was pretty close to rare, and this was confirmed as normal by my father in-law) would be close to a medium-rare here in Canada, and of course individual restaurants a given area will vary.

[Isolder74]

Okay, question on cast-iron skillets:

I have one, but it has a ribbed bottom with pretty high ribs / deep grooves, which in my experience with it so far tends to result in pretty iffy steaks unless I get it just right. Too much stuff also gets seared or even outright burnt on the tops of the ribbing while the meat is not getting enough heat in total to cook as it should.

What kind of cast-iron skillet is ideal? Should it have ribbing? Should the ribbing be deep or shallow? Other tips would be much appreciated as well, because I've been thinking of buying another, better one.

A standard 12 in skillet is the best to have.



The ribbed pans are pretty much for getting the look if a grilled steak in your kitchen without a grill. all it really does is add the char lines for the oooh! grilled food look.

[Vympel]

I refuse to order anything well-done, or anything rare- I'm a straight down the middle, medium kind of guy.

With sauce! I love sauce. On everything. Barbeque especially. It drives some of my friends crazy, though.

[Darth Wong]

I refuse to order anything well-done, or anything rare- I'm a straight down the middle, medium kind of guy.

With sauce! I love sauce. On everything. Barbeque especially. It drives some of my friends crazy, though.

I go easy on the sauce. But I want mushrooms on my steak, and pepper, and maybe a bit of horseradish.

[The Spartan]

My post implies I know that already

And my post states it outright.

Okay, question on cast-iron skillets:

I have one, but it has a ribbed bottom with pretty high ribs / deep grooves, which in my experience with it so far tends to result in pretty iffy steaks unless I get it just right. Too much stuff also gets seared or even outright burnt on the tops of the ribbing while the meat is not getting enough heat in total to cook as it should.

What kind of cast-iron skillet is ideal? Should it have ribbing? Should the ribbing be deep or shallow? Other tips would be much appreciated as well, because I've been thinking of buying another, better one.

Are you pre-heating the skillet? There really shouldn't be a difference aside from looks between the two. Try looking up the method I mentioned earlier; the pan seared one that I learned from Alton Brown.

[aerius]

What kind of cast-iron skillet is ideal? Should it have ribbing? Should the ribbing be deep or shallow? Other tips would be much appreciated as well, because I've been thinking of buying another, better one.

I use a large flat cast iron skillet with a flat bottom, no ribbing. We season the steaks with a mix of steak spice and mixed peppercorns, then with a reasonable amount of canola oil in the pan I sear it for a minute per side on high heat to get that nice flavour on the outside, then drop the heat down to medium and cook it to the desired doneness, usually medium. Remove the steak and let it rest, and use the pan to make your favourite sauce in the meantime.


For barbecues I use a recipe which was taught to me by my dad. You'll need some decently thick steaks, around 3/4" seems to work best. Get a large bowl or casserole dish. Fine grate around 5 cloves of garlic into the bowl or dish, then do the same with a piece of ginger around 1/2 to 2/3 the size of your thumb. Add 1 to 1.5 tablespoons of brown sugar, then 5-7 tablespoons of soy sauce depending on how salty the soy sauce is. Add a slightly larger amount of any wine you have handy and mix everything together nicely. Drop the steaks in the bowl and spoon the sauce so it thoroughly covers the meat, then let it sit in the fridge for about 30 minutes to an hour for best results. Grill up the steaks on the barbecue, and each time you flip them, spoon some more of the sauce on the top side of the steaks, except for the last flip since you don't want a steak with uncooked sauce on top of it. The above should give you enough sauce for 2-3 steaks, and the goal is to make sure all the sauce gets spoon onto the steaks by the time you're done grilling them.

The recipe works well on all barbecues, but the best results have been achieved with a charcoal hibachi style grill.

[DPDarkPrimus]

This thread is making me fucking hungry.

[Styphon]

Just throwing in as an FYI for those that care, ranking of beef cuts from best to ehh from those seven years I worked in a meat market: <snipped informative goodness>

Out of curiousity... where exactly do the skirt and the flank fit in this?

it MUST be pork ribs.

Nothing against baby-back ribs, but I've had some damn tasty beef ribs... and they're big enough that they've got the tactile goodness of a nice roast turkey leg to boot.

[Isolder74]

Just throwing in as an FYI for those that care, ranking of beef cuts from best to ehh from those seven years I worked in a meat market: <snipped informative goodness>

Out of curiousity... where exactly do the skirt and the flank fit in this?

They come from the belly. They are usually rather on the middle ground in tenderness and marbling varies on the cut. They cook best best on a slower method or used as smaller pieces for example fajitas. They don't do much less then the back on the cow does but they do take a part in the animal's breathing.

The cut sold as London Broil is from the flank.

[Elfdart]

What kind of cast-iron skillet is ideal? Should it have ribbing? Should the ribbing be deep or shallow? Other tips would be much appreciated as well, because I've been thinking of buying another, better one.

Forget the skillet: use a grill with real wood! Your taste buds will thank you.

[Death from the Sea]

Chocula's method does have the advantage of being ridiculously fast and easy. I guess the concern is that you will lose too much flavour into the water that way. Having never tried it, I'd be curious just how murky the water is after this ten minute boiling session.

This is how alot of the more commercial or chain restaurants make their ribs, the boiling method is more common that you may realize. It is also why good ribs are hard to find, real bbq ribs are cooked in a bbq pit.

[Azazal]

Just throwing in as an FYI for those that care, ranking of beef cuts from best to ehh from those seven years I worked in a meat market: <snipped informative goodness>

Out of curiousity... where exactly do the skirt and the flank fit in this?

Isolder74 covered there already. I've found that flank can be grilled pretty easily, but it should be marinaded first, then cooked fast on a very hot grill.

And speaking of marinades, a couple that I like to use, and I wish I could give you exact measurements, but I always through them together until they look right.

1. Bourbon Steak
Couple of shots of a Jack Daniels, Jim Beam or some other bourbon, mix with a tablespoon of brown sugar and a pinch of lemon juice, mix all together in a ziplock back, shack up, then put your steak in the bag, let sit overnight in the fridge. When grilling the steak, drizzle the marinade over it towards the end, adds some extra flavor, watch out for flare ups though - open flame, alcohol, sugar.. well you know

2. Apple Steak
A bottle of Hard Cider, I usually use Woodchuck Amber, and a diced apple. Again mix in a bag with the steak, let sit over night, gill, eat yummy food. Also works great with pork chops.

If you like to grill chicken breasts, which can get a bit dry, do the Bourbon mix, but with Southern Comfort instead

[His Divine Shadow]

I got a side of pork sitting in the fridge. I wonder what I can make of it.

[Elfdart]

I got a side of pork sitting in the fridge. I wonder what I can make of it.

A dry barbecue rub plus a fire made of pecan or apple wood and you can't go wrong. I like this one best for pork or chicken: LINK (top two items)

[CaptainChewbacca]

Just throwing in as an FYI for those that care, ranking of beef cuts from best to ehh from those seven years I worked in a meat market: <snipped informative goodness>

Out of curiousity... where exactly do the skirt and the flank fit in this?

They come from the belly. They are usually rather on the middle ground in tenderness and marbling varies on the cut. They cook best best on a slower method or used as smaller pieces for example fajitas. They don't do much less then the back on the cow does but they do take a part in the animal's breathing.

The cut sold as London Broil is from the flank.

Somebody watched the Good Eats episode about skirt steak this week!

Incidentally, I take my steaks medium, no sauce, but with some grilled mushrooms on the side. DEEEELICIOUS.

[His Divine Shadow]

I got a side of pork sitting in the fridge. I wonder what I can make of it.

A dry barbecue rub plus a fire made of pecan or apple wood and you can't go wrong. I like this one best for pork or chicken: LINK (top two items)

Unfortunately I don't have a grill, apartment living and all that.

I did make my own dryrub, tossing together some spices (sugar, chili, salt, garlic, etc), then I made a kind of sauce from pureed tomatoes, sriracha sauce, sugar, mustard and some water, then I slathered the meat in that and put it in a pan and made a tent from tinfoil. Low heat for 2½ hours, then I turned on the grill. Took out the meat and tasted it just now, so fucking good, so much taste and juice, my girlfriend thought it was the best thing ever.

Tomorrow I'll cut it up into smaller pieces. Not sure where to go from there, maybe I can find a cheap charcoal gril somewhere that I can use on the balcony.