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best way to cook steak on a regular electric stove? - Page 4

post #46 of 116
Short loin tenderloin (ie Filet Mignon) is actually one of the higher fat content cuts you can get. I swear. Someone will link with confirmation, I'm sure of it...
post #47 of 116
As for meat in Montréal, perhaps there are farmers selling their own meat in the markets? I know that in Québec City, at the Marché du Vieux-Port, there is a guy selling his own biological beef. I once bought some of it, and it was quite good.
post #48 of 116
Thread Starter 
Quote:
Originally Posted by Violinist
Provigo and Metro have a higher grade of dog meat. I think there might be some jewish delis on St. Laurent that are good... but that's a bit out of the way.

Ask Queue de Cheval where they get their steak.

I doubt they'd tell you because you can actually buy your steaks from Queue de Cheval, but that's a bit overkill cause they naturally mark it up more than if you got it from a good butcher.
post #49 of 116
Quote:
Originally Posted by GQgeek
I doubt they'd tell you because you can actually buy your steaks from Queue de Cheval, but that's a bit overkill cause they naturally mark it up more than if you got it from a good butcher.

Well i'm sure if you get to know a waiter it's possible.
post #50 of 116
Thread Starter 
So I did my first steak on my new lodge pan last night, what a difference! I got grill marks and everything. It actually looked like a steak prepared in a restaurant. Kudos to Stax for the recommendation.
post #51 of 116
I use my Lodge more than all my All-Clad pans combined. Cast iron is truly what God would cook with -- well, other than His laser vision eye beam.
post #52 of 116
Thread Starter 
Oh and the smoke was really bad... Does this mean it was perhaps too hot? The oil was smoking before I put the steak on but after I put the steak on smoke filled the apartment pretty quickly (almost like a fog machine). The steak was still a lot better than on my old pan but I think I can do better. Oh and I was using canola oil. I'm thinking it was too hot so I'll try it at a lower temp tonight.
post #53 of 116
Yeah, too hot. Canola's smoke point is extremely high, and even for searing, you don't need that much heat.
post #54 of 116
Real Japanese Kobe is still illegal in the US, but I'm not sure about Canada.

I had real Kobe on my last trip to Hong Kong. I'm also a very lean meat, cut off all the fat guy and was concerned when I saw that marbled monster. No need for the concern.

It's definitiely a different kind of fat and it's definitely fantastic beef. We had it in a Japanese restaurant and they sliced it thin and then seared. Really, really good. Definitely no "fatty" taste. I found that I didn't mind the smaller portions, because the beef is very good. I'd say the same for home use. I couldn't imagine eating more than 6oz in one sitting.

You can buy wagyu online if your butcher doesn't carry it.
post #55 of 116
Quote:
Originally Posted by GQgeek
So I did my first steak on my new lodge pan last night, what a difference! I got grill marks and everything. It actually looked like a steak prepared in a restaurant. Kudos to Stax for the recommendation.

happy to help.
post #56 of 116
Those who are interested in Wagyu and ever stop by Tokyo, I recommend Imahan, it's a chain with several locations around Tokyo that does Wagyu sukiyaki and steaks. Reasonable prices for what it is, as in 5000Y-10,000Y a head. The beef literally melts in your mouth. I ate at the one in Shinjuku Takashimaya Times Square (9F or 10F? forgot) and it was probably the best beef experience in my life and will be going back shortly. I really really want one of those Lodge pans.
post #57 of 116
Quote:
Originally Posted by countdemoney
Real Japanese Kobe is still illegal in the US,

Really? What's the rationale?
post #58 of 116
Quote:
Originally Posted by Huntsman
Really? What's the rationale?

mad cow disease import bans
post #59 of 116
<Slaps head with hand> I knew that, for some reason I was not thinking of Kobe as BEEF, go figure. Regards, Huntsman
post #60 of 116
A bit back towards the original topic, are there any particular cuts you guys find work better than others when pan frying and finishing in the oven? [edit] Well, that's an unimpressive thousandth post.
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