Favorite dead cow recipes

[snoseek]

fair enough, but also being in biz for 15 years im scared to eat out. some back of house and food prep areas are down right scary. so unless i have seen the kitchen or know the chef/owners i prefer to cook at home.

You raise a very valid point here and there is a lot of sketchy things that can go on in the back and the front. I've seen many quality fine dining servers that will blow through an entire shift without washing their hands once-gross. Lot's of dirty chefs that are more concerned about food cost bonus than customer safety.

 

[GrilledSteezeSandwich]

. Grill until medium rare and enjoy.

Mmmmmm

One thing I notice is that alot of my friends and relatives like their steak rare or medium rare. I'm not that paranoid about mad cow disease but barely cooked meat doesn't taste good to me. My favorite is between medium and medium well..but it seems like alot of true men like their meat bloody..lol..Anybody ever eat steak tar tar??

 

[GrilledSteezeSandwich]

Oh yeah and my favorite steak is a porterhouse..since I enjoy filet and NY strip steak...flank steak is also really good..marinated in soy sauce and garlic.

 

[andyzee]

One thing I notice is that alot of my friends and relatives like their steak rare or medium rare. I'm not that paranoid about mad cow disease but barely cooked meat doesn't taste good to me. My favorite is between medium and medium well..but it seems like alot of true men like their meat bloody..lol..Anybody ever eat steak tar tar??

Tartar is great, my wife makes it, not only do you get the raw meat, you have raw eggs thrown in, yum yum.

 

[GrilledSteezeSandwich]

Tartar is great, my wife makes it, not only do you get the raw meat, you have raw eggs thrown in, yum yum.

Is there a particular side dish that comes with Steak Tar Tar or is it usually served ala carte? It reminds me of the scene from Wall Street where Charlie Sheen eats Steak Tar Tar. In Jackson Hole there were a few people in the sushi bar who were talking about how they only eat raw foods..

 

[andyzee]

Is there a particular side dish that comes with Steak Tar Tar or is it usually served ala carte? It reminds me of the scene from Wall Street where Charlie Sheen eats Steak Tar Tar. In Jackson Hole there were a few people in the sushi bar who were talking about how they only eat raw foods..

My wife makes it as a snack or lunch, serves with rye bread. Never had it outside of home.

 

[WoodCore]

Here's a hint on grilling meat that has served me well over the years. No matter what cut of meat your using or the seasoning/marinade applied prior to application to the grill I always sear my meat as soon as it hits the fire by pouring about a half a cup of gin over it. Be careful when using this technique as gin (97 proof) is highly flammable and will flare up in your face if your not paying attention. :flame:

 

[andyzee]

Be careful when using this technique as gin (97 proof) is highly flammable and will flare up in your face if your not paying attention. :flame:

If you drink some first, this could be fun.

 

[Moe Ghoul]

One thing I notice is that alot of my friends and relatives like their steak rare or medium rare. I'm not that paranoid about mad cow disease but barely cooked meat doesn't taste good to me. My favorite is between medium and medium well..but it seems like alot of true men like their meat bloody..lol..Anybody ever eat steak tar tar??

Mad cow disease can't be killed, its a prion protein. You can burn meat to a crisp and still get the disease. Steak Tartar rules, just ask the butcher to grind the meat for you and it's an easy recipe to make.

 

[drjeff]

One thing I notice is that alot of my friends and relatives like their steak rare or medium rare. I'm not that paranoid about mad cow disease but barely cooked meat doesn't taste good to me. My favorite is between medium and medium well..but it seems like alot of true men like their meat bloody..lol..Anybody ever eat steak tar tar??

For me, having been raised in a house where anything past medium rare is viewed upon as something that's more suitable for use in a baseball glove or for a pair of shoes than eating, it's all about the flavor of the meat. The key is starting with a GOOD piece of meat. And that's all about finding a really good butcher/butcher shop. If you're eating a cut of cow either "tartar" or "pittsburgh rare" or even "rare" and you're buying it at Walmart for $2.99 a pound, well then you better char that thing. If you're buying a nice cut from a GOOD butcher and as such are paying ATLEAST $10 a pound, well then cook it lightly and enjoy the phenomenal natural flavor

 

[Moe Ghoul]

For me, having been raised in a house where anything past medium rare is viewed upon as something that's more suitable for use in a baseball glove or for a pair of shoes than eating, it's all about the flavor of the meat. The key is starting with a GOOD piece of meat. And that's all about finding a really good butcher/butcher shop. If you're eating a cut of cow either "tartar" or "pittsburgh rare" or even "rare" and you're buying it at Walmart for $2.99 a pound, well then you better char that thing. If you're buying a nice cut from a GOOD butcher and as such are paying ATLEAST $10 a pound, well then cook it lightly and enjoy the phenomenal natural flavor

Great points. Local butchers are few but still around, and the Amish at the Farmer's markets can hook you up with good, quality cuts. Should still be a few german (deutsch) butchers in the A-town area as well, I'd imagine.

 

[deadheadskier]

Filet is good but not nearly my favorite.

Skirt steak, rib eye, or hangar are perfect with evoo salt and pepper over charcoal. Maybe fresh chimichurri once in a while. I don't like restaurant food at home.


Edit- in winter i will make beef bourginone at least 3 times per month

Snoseek and I think alike

I would tend to agree on Filet. People enjoy Filet because of it's texture, not it's actual flavor. In general Filet is one of the most flavorless cuts of meet out there due to lack of fat. I very much enjoy the texture of it too, but it's really all about the sauce with that cut. It's definitely not to be grilled in my opinion. I either sear the Filet in a Hot Cast Iron pan with lots of fat; butter works, lard is better if you have some. Another option, though less readily available to most at home is to pouch Filet in a strained braising liquid - 8/9 minutes for MR on an 8oz piece.

For grilling, it's definitely all about the Ribeye or NY Strip. My personal favorite, if you can find a butcher to do it for you, is simply the 'eye' of the Ribeye. It'll cost you much more to get - $15+/lb vs $10+/lb for a decent USDA Choice cut, but is worth it. To me, the eye the Ribeye has the most flavor on the cow. To me, good quality cuts of these types need THREE things; salt, pepper and fire - that's it. I might make a Maitre d' butter to put on it when served, but that's about it. Or as snoseek recommends a nice fresh chimmichurri is excellent. I also really dig chimmichurri with lamb.

Porterhouse's and T-Bones I think are kind of dumb as they contain two different cuts of meat that are separately best cooked in different ways. If you like the variety offered, sear them, don't grill them.

Hangars, Skirts, Flat Iron and others are also great, but require a solid 24 hour marinade in my book to break down any connective tissue that might be present. Real simple marinade? 2 parts coffee; 2 parts coca cola and 1 part soy sauce. For real

Ultimately it's all about the quality of meat you buy and utilizing as high heat as you can to sear in the juices. Most ovens at high end Steak Houses are 1200 degrees

 

[deadheadskier]

Great points. Local butchers are few but still around, and the Amish at the Farmer's markets can hook you up with good, quality cuts. Should still be a few german (deutsch) butchers in the A-town area as well, I'd imagine.

Local Butchers are actually on the upswing again in New England. More and more of them are popping up all the time. Same with smaller farms raising animals for local distribution.

 

[Moe Ghoul]

Local Butchers are actually on the upswing again in New England. More and more of them are popping up all the time. Same with smaller farms raising animals for local distribution.

That's encouraging. It's nice to see a trend towards raising, growing and consuming things that are locally produced. Good for local economies and the environment. Less transportation costs. With rising fuel costs, hopefully the small local vendors become more price competitive as well. When we rented a skihouse in the Poconos, there was a great butcher shop on Rt. 940 in Blakeslee. Pricey, but well worth it for good meats and game.

 

[deadheadskier]

Mad cow disease can't be killed, its a prion protein. You can burn meat to a crisp and still get the disease. Steak Tartar rules, just ask the butcher to grind the meat for you and it's an easy recipe to make.

Steak Tartar indeed does RULE. There's definitely a gamble you take when eating it, but not the raw meat itself as long as it's fresh. The real danger is trusting that whoever grinds the meat is very careful to make sure that their grinder is clean and disinfected. Problems with the latter is what usually results in people getting sick; not the raw meat itself.

 

[Moe Ghoul]

Steak Tartar indeed does RULE. There's definitely a gamble you take when eating it, but not the raw meat itself as long as it's fresh. The real danger is trusting that whoever grinds the meat is very careful to make sure that their grinder is clean and disinfected. Problems with the latter is what usually results in people getting sick; not the raw meat itself.

Yep. That's why good delis have separate slicers for meats and cheese, as one example. But there is no cure or remedy for mad cow. You can't kill a protein. The only prevention is testing the animals and I guess the USA has just been lucky so far. But it can take years before the disease manifests itself and symptoms are evident. I'm still gonna eat beef.

 

[deadheadskier]

But there is no cure or remedy for mad cow. You can't kill a protein. The only prevention is testing the animals and I guess the USA has just been lucky so far. But it can take years before the disease manifests itself and symptoms are evident. I'm still gonna eat beef.

Very true and very rare in humans; roughly one in a million are the chances. Sadly, my best friend's uncle has the human form right now and was diagnosed last October, after going in to a specialist for showing mild signs of altheizmers. Since then, he lost half his body weight, 95% of all bodily functions and will leave us in maybe two months max, though it could be tomorrow as you never know what organ the diseases will shut down next. Doctors believe he got it from eating infected meat in New Zealand a couple of years ago.

 

[GrilledSteezeSandwich]

For me, having been raised in a house where anything past medium rare is viewed upon as something that's more suitable for use in a baseball glove or for a pair of shoes than eating, it's all about the flavor of the meat. The key is starting with a GOOD piece of meat. And that's all about finding a really good butcher/butcher shop. If you're eating a cut of cow either "tartar" or "pittsburgh rare" or even "rare" and you're buying it at Walmart for $2.99 a pound, well then you better char that thing. If you're buying a nice cut from a GOOD butcher and as such are paying ATLEAST $10 a pound, well then cook it lightly and enjoy the phenomenal natural flavor

I've only bought meat from a grocery store..I need to find a butcher shop pronto..but the meat I get at the grocery store is $10 a pound..no bottom round for GSS..lol..

 

[Moe Ghoul]

Wow, that's sad and unlucky. They should ban using animal parts as feedstock worldwide and spend more on truly INDEPENDENT testing and enforcement. Oh, I forgot, we're spending all the taxpayer MONEY WE DON"T HAVE overseas. Maybe the chinese can do ti for us as a favor...

 

[GrilledSteezeSandwich]

Wow I'm starving..this thread is not helping..O.K. time to eat some fruit..