Cote de Boeuf

romafan · Jul 1, 2008

Originally Posted by edmorel

It will be a cold day in hell when I call a ribeye a "Cote de Boeuf", make it in a pan and serve it with any kind sauce.

Those in NYC (Roma), please go to Florence Meat on Jones St. for one of the best butchers here and at prices that are just awesome.

For the big hitters like Coho, order from Brian Flannery, he just opened a website and sells what is considered by many to be the best beef in the good ole USA.

Yes sir, Benny knows his meat!

edmorel · Jul 1, 2008

Originally Posted by romafan

Yes sir, Benny knows his meat!

Amazing place and the prices are incredible given the quality and the fact that they are in NYC.

GQgeek · Jul 1, 2008

Originally Posted by edmorel

It will be a cold day in hell when I call a ribeye a "Cote de Boeuf", make it in a pan and serve it with any kind sauce.

Originally Posted by Manton

Pan searing has been around for as long as cooking, and a lot of great chefs and great restaurants do it every day. Charcoal is great, but it imparts a different flavor. I would not use a sauce for a charcoal grilled steak, but I am not anti-sauce across the board, to say the least. I don't subscribe to this notion that sauce is only necessary/acceptable for bad meat.

When I think of Ed eating, two images immediately come to mind. The first is him eating spaghetti (eww. i know), and the second is him gnawing at a slab of meat without utensils like some kind of early primate.

Awesome thread again manton. Btw, what ever made you try mixing chicken stock with brandy to replace beef stock?

Btw, when I run out of real stock and glace, I've found unconcentrated liquid stock with low sodium content that is decent. It goes fast but it's a big step up from using the concentrated stuff and is ok in a pinch.

edmorel · Jul 1, 2008

Originally Posted by GQgeek

When I think of Ed eating, two images immediately come to mind. The first is him eating spaghetti (eww. i know), and the second is him knawing at a slab of meat without utensils like some kind of early primate.

Awesome thread again manton. Btw, what ever made you try mixing chicken stock with brandy to replace beef stock?

Btw, when I run out of real stock and glace, I've found unconcentrated liquid stock with low sodium content that is decent. It goes fast but it's a big step up from using the concentrated stuff and is ok in a pinch.

A. It's "gnawing"
B. While I am a meat and potatoes man, I can cook with the best of them and have invested a lot of time and resources on learning to cook.
C. I am not a sauce person and have never tasted a beef dish that I thought was improved by sauce.

Manton · Jul 1, 2008

Originally Posted by edmorel

C. I am not a sauce person and have never tasted a beef dish that I thought was improved by sauce.

Beef Bourginon? Braised short ribs? Pot roast?

RJman · Jul 1, 2008

Manton · Jul 1, 2008

Originally Posted by RJman

del

Come on, think of some wisecrack to replace this with.

RJman · Jul 1, 2008

Originally Posted by Manton

Come on, think of some wisecrack to replace this with.

Manton · Jul 1, 2008

Your cat cannot have my steak.

Alter · Jul 1, 2008

Originally Posted by Manton

Your cat cannot have my steak.

Oh thank god...I thought he was suggesting a Cote de Chat.

HappymaN · Jul 1, 2008

Some premium Australian beef. Ate these ribeye steaks last week. They look quite glossy because they have been preseasoned and some liquid is being drawn out. I normally dry them with paper towels afterwards (because I am extremely generous with the salt), and then brush them with oil before grilling them. I always pepper after cooking as I find that pepper burns easily and takes on a bitter note.

Will give the pan-searing / roasting a shot next time for comparison.

cldpsu · Jul 1, 2008

Originally Posted by Manton

I used to get Whole Foods beef in DC. I am not sure if they have the same providers everywhere. Anyway, there were several different grades, one of which was aged. I thought the strip steaks were great. I don't remember ever seeing a bone-in rib steak there. The boneless ribeye was not as good, or at least I did not like it as much. It was sort of flabby.

Also, the aged beef I can get locally now is Prime; the Whole Foods stuff was only Choice. The highest grade of Choice, but still ...

where is this local market with aged beef?

GQgeek · Jul 2, 2008

Originally Posted by edmorel

A. It's "gnawing"
B. While I am a meat and potatoes man, I can cook with the best of them and have invested a lot of time and resources on learning to cook.
C. I am not a sauce person and have never tasted a beef dish that I thought was improved by sauce.

Sauces are so good. I have an entire book just on sauces. It's not necessarily a case of being improved. Sometimes it's just different, and different can be good. Then again, I like my girly cuts, or whatever it was you called them when I said i enjoyed filet mignon.

Connemara · Jul 2, 2008

Originally Posted by GQgeek

Sauces are so good. I have an entire book just on sauces. It's not necessarily a case of being improved. Sometimes it's just different, and different can be good. Then again, I like my girly cuts, or whatever it was you called them when I said i enjoyed filet mignon.

Yes, that is a girly cut.

GQgeek · Jul 2, 2008

Originally Posted by Connemara

Yes, that is a girly cut.

I wouldn't expect anyone that was irish to know about good food. Drink? Yes. Food? no.

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