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Who else had steak tonight?

post #1 of 22
Thread Starter 
I just ate some. Tasted good, could have been meatier though.
post #2 of 22
This guy. It was skirt steak, it was cold, but I smothered it in horseradish and it still tasted of the wood chips that smoked it while it cooked so it was awesome.
post #3 of 22
I had some. Lobster with it. Mmmmmmm.
post #4 of 22
Not tonight but last night. Here is my story.....


So we went to Hearst Castle, took the tour of this amazing place. It is stunning. Driving up and down the hill you see all this cattle roaming in the golden fields. We get down to the visitors center and they are selling Hearst grass fed range cattle steaks. The deal is you buy 4 rib eyes and get 4 free. They are frozen and sent to you.

Well we get them and they look, big. Which is good. We like beef around here. Then we thaw several of them yesterday and there is no fat. Have you ever had a rib eye with no fat????? We used our secret family technique to prepare the meat and then BBQ'd them.

Wow,what a let down. Super lean, and almost void of flavor. Very little juice too. I actually went and got steak sauce for mine for the first time in maybe 5 years. What a dud.

So, just go to your local butcher and ask for a good fatty rib eye next time they are on sale......
post #5 of 22
Thread Starter 
Pardon my noseyness, but who is we?
post #6 of 22
My wife, daughter and son-in-law makes "we".
post #7 of 22
I made skirt steak tonight.

Covered in kosher salt for 5 minutes, rinsed, dried, sprinkled with salt and pepper.
Skillet cooked to medium rare in cast iron
finely chopped onions, garlic, butter sautee, salt, pepper, red wine reduction sauce

it was delicious, and the 5 minute salt cure really makes even skirt steak tender and juicy.
post #8 of 22
I don't know if I'd want to salt a skirt steak too heavily... being that it is so close to the liver it has a flavor that is already very dense and developed.
post #9 of 22
Count me in! Grilled up a few flatiron steaks....yummm!!!
post #10 of 22
couple tri-tip steaks for me and the missus last nite...grilled to imperfection
post #11 of 22
Quote:
Originally Posted by SField View Post
I don't know if I'd want to salt a skirt steak too heavily... being that it is so close to the liver it has a flavor that is already very dense and developed.

We rub kosher salt and smoked chapolte into our skirt steak before grilling. We then cut it into long thin strips across the grain and it makes the most awesome steak tacos you have ever tasted. Just add cilantro, a squeeze of fresh lime, guacamole, sour cream and tomato salsa. Damn its good!
post #12 of 22
wow, that sounds great! What is smoked chapolte ? Do you smoke a pepper or is it a spice that you buy?
post #13 of 22
post #14 of 22
Quote:
Originally Posted by vinouspleasure View Post
wow, that sounds great! What is smoked chapolte ? Do you smoke a pepper or is it a spice that you buy?

He's probably referring to chipotles, which are smoked dried jalapenos.
post #15 of 22
can you find them in grocery stores or do you have to dry/smoke them yourself?
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