T bone steak typical USA meat? - Page 2

stuveltje · 2008-02-02, 09:57 AM

Quote:

Originally Posted by Jim

Stu, your butcher is wrong. A t bone is a strip steak and a tenderloin with a bone. You could have to get a porterhouse to have a rib eye with a bone.

A porterhouse is a superior steak to a t bone.

nice i have realy a rat butcher, well it wasnt the normal butcher i go to but my own butcher didnt sell t bone steaks,btw that "portehouse is a superior steak to a t bone" that sounds good .lol. i think me gonna do some info checking about certain kind of steaks and all, just to prevend i get the wrong info of a butcher next time.

stuveltje · 2008-02-04, 02:40 PM

oke just an update, the steaks where great last sunday, nice softy meat, you almost didnt needed a knife to cut the staeks, thats a goo thing, now i only have to find out what kind of steaks it where....... btw i have to agree with the usa people, steaks on the grill are the best

SirMoby · 2008-02-05, 11:46 AM

My tips for steak

- When cooking steak you need two temperatures. One really hot to start so that you can get a nice brown crust on the meat and then a lower temperature so that you can continue to cook it slowly.

- Always let the meat come to room temperature before cooking it

- Salt the meat at least 30 minutes before cooking it - the salt will start pulling moisture out, dissolve and then then get sucked back into the meat. 45 to 60 minutes is better. If you forget just salt it right before cooking and no sooner. The first 15 to 20 minutes it just pulls out moisture.

- Always pull the steak when under cooked. It will continue cooking.

- Always put you steak under a tented piece of foil for 5 to 10 minutes before cutting. It lets the juice distribute. If you used a pan gives you a chance to make a nice pan sauce. If using a grill gives you a few minutes to throw on some bread, veggies or fruit for desert (yes grilled fruit rocks).

- Always cook steak in dry heat. No wet marinades please.

SirMoby · 2008-02-05, 12:01 PM

Here's my favorite none grill recipe. I usually use fillet for this but you can use rib eye.

1/2 lb (250 grams) mushrooms
2 shallots sliced
sprig of thyme or sage (you can use other herbs as well)
1 inch thick steaks
Salt and pepper them as mentioned above

Set oven to 400 degrees

Heat a 12" pan until it's hot, add a little oil and throw in the mushrooms. You should see steam coming from the pan but no liquid. Cook them until they're brown. Season with salt and pepper and then put them on a plate.

Get the pan smoking hot. Put the steaks in and don't touch them for 3 to 5 minutes. DON'T MOVE THEM. When a nice crust forms on the bottom flip the steak over and DON'T MOVE IT again. Let it brown for about 2 minutes.

Then add the mushrooms, the herbs (if using thyme or sage) and the shallots. You can add a little more salt and pepper if you want. Put the pan in the oven.

I like to go about 6 to 7 minutes but my wife prefers 8 to 10. If the steak is 1.5 inches think go an extra 3 minutes or so.

Pull the pan out and wathc the handle. IT'S HOT (I wrap a towel around it because I will end up grabbing otherwise).

Put the steak on a plate and let it rest under foil for a few minutes.

Put the pan on medium high heat, pour in some wine and make yourself a little pan sauce with the mushrooms, shallots and herbs. You can stir in a little spicy mustard, some balsamic vinegar, tomato paste or Worcestershire.

Also if using other herbs such as basil or rosemary add them now. Don't add them before.

Let the sauce cook down as you scrape the bottom of the pan. The mushrooms should absorb most of the sauce so it should be more like wet mushrooms then wine.

Pour the sauce over the steaks when you're ready to serve.

2008-02-04, 02:40 PM	#27
stuveltje Live and learn. And take very careful notes! Join Date: Apr 2003 Location: Sunny Holland Posts: 6,157	oke just an update, the steaks where great last sunday, nice softy meat, you almost didnt needed a knife to cut the staeks, thats a goo thing, now i only have to find out what kind of steaks it where....... btw i have to agree with the usa people, steaks on the grill are the best __________________ Canadian Sexlinks - submit Erotica search -submit

2008-02-05, 11:46 AM	#28
SirMoby Jim? I heard he's a dirty pornographer. Join Date: Aug 2003 Location: Washington, DC Posts: 2,706	My tips for steak - When cooking steak you need two temperatures. One really hot to start so that you can get a nice brown crust on the meat and then a lower temperature so that you can continue to cook it slowly. - Always let the meat come to room temperature before cooking it - Salt the meat at least 30 minutes before cooking it - the salt will start pulling moisture out, dissolve and then then get sucked back into the meat. 45 to 60 minutes is better. If you forget just salt it right before cooking and no sooner. The first 15 to 20 minutes it just pulls out moisture. - Always pull the steak when under cooked. It will continue cooking. - Always put you steak under a tented piece of foil for 5 to 10 minutes before cutting. It lets the juice distribute. If you used a pan gives you a chance to make a nice pan sauce. If using a grill gives you a few minutes to throw on some bread, veggies or fruit for desert (yes grilled fruit rocks). - Always cook steak in dry heat. No wet marinades please.

2008-02-05, 12:01 PM	#29
SirMoby Jim? I heard he's a dirty pornographer. Join Date: Aug 2003 Location: Washington, DC Posts: 2,706	Here's my favorite none grill recipe. I usually use fillet for this but you can use rib eye. 1/2 lb (250 grams) mushrooms 2 shallots sliced sprig of thyme or sage (you can use other herbs as well) 1 inch thick steaks Salt and pepper them as mentioned above Set oven to 400 degrees Heat a 12" pan until it's hot, add a little oil and throw in the mushrooms. You should see steam coming from the pan but no liquid. Cook them until they're brown. Season with salt and pepper and then put them on a plate. Get the pan smoking hot. Put the steaks in and don't touch them for 3 to 5 minutes. DON'T MOVE THEM. When a nice crust forms on the bottom flip the steak over and DON'T MOVE IT again. Let it brown for about 2 minutes. Then add the mushrooms, the herbs (if using thyme or sage) and the shallots. You can add a little more salt and pepper if you want. Put the pan in the oven. I like to go about 6 to 7 minutes but my wife prefers 8 to 10. If the steak is 1.5 inches think go an extra 3 minutes or so. Pull the pan out and wathc the handle. IT'S HOT (I wrap a towel around it because I will end up grabbing otherwise). Put the steak on a plate and let it rest under foil for a few minutes. Put the pan on medium high heat, pour in some wine and make yourself a little pan sauce with the mushrooms, shallots and herbs. You can stir in a little spicy mustard, some balsamic vinegar, tomato paste or Worcestershire. Also if using other herbs such as basil or rosemary add them now. Don't add them before. Let the sauce cook down as you scrape the bottom of the pan. The mushrooms should absorb most of the sauce so it should be more like wet mushrooms then wine. Pour the sauce over the steaks when you're ready to serve.