[No2much3]

Foodie Ping for the weekend.

[ClearCase_guy]

I’ve never had the pleasure of eating dry-aged beef. Question: Would a marinade be a completely wrong-headed addition to dry-aged beef, prior to grilling?

[schu]

Ping for later

[ccmay]

Try this: Bury your steak completely in an ample amount of coarse salt, and let it sit in the refrigerator uncovered for a day or two. It will look like old shoe leather, but scrape off the salt and grill it as usual. Mmmmm!

[MotleyGirl70]

Ping

[edcoil]

“Prime beef is the highest-quality, tenderest, most richly marbled meat from a small percentage of cattle”

How does this compare to Kobi beef?

[evets]

Two words: BBQ Brisket.

[edcoil]

Less expensive cuts of beef can be soften and enriched by marinating for 2 hours before cooking in your preferred sauce or soy sauce.

[HungarianGypsy]

**Food ping**

I am waiting for the wild rice for my garlic shrimp scampi and you just made me hungrier.

[the lone wolf]

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_99,00.html

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 1 to 2 servings

Pan Seared Rib Eye Recipe courtesy Alton Brown
Show: Good Eats
Episode: Steak Your Claim

1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

[Vision]

Put me on your Foodie ping list if you have one.

In Baltimore the only place I know to get prime beef filet is Wegmans. You're not supposed to grill a prime beef.

Here is how I do filet, it's a fantastic meal. I only sear 1 1/2 minutes because the 20 minute rest period will over cook it otherwise. I may finish it in the oven if the temp is too low and if so I use a polder thermometer, get the temp to 127 degrees and rest for 10 minutes after reaching that temp.

Rub room temperature filets on all sides with olive oil. Heat iron skillet, bottom covered with olive oil, to screaming hot.
Place filets in the skillet and sear 2 minutes on each side (time yourself so you don't overcook)
Remove skillet from heat but leave steaks in. Put a pat of butter on each steak. Let steaks sit in the skillet for 20-30 minutes under a foil tent.
Place entire skillet with steaks into a preheated 475 degree oven for 3-6 minutes depending on thickness of steaks. After baking is completed, remove steak from skillet and let it stand for 10 minutes so it can reclaim its juices.

[edit] Tips
Soften butter and add fresh garlic before placing on steaks.
Open all the windows and doors in your house. It will get smoky.
Use an iron skillet. It heats evenly and is oven safe.
Use extra virgin olive oil over other oils. If used sparingly, it won't overpower any of the tastes and actually adds more flavor.
Check meat by touch, not by cutting open, it will retain more flavor.

[edit] Warnings
The iron skillet will be really hot. Watch out!
Your house will get smoky, so ventilate.
You can eat raw steak. Ensure that the bacteria is killed by pan frying it for 20-30 seconds, there is no harmful bacteria on the inside.
Time your cooking or you will overcook the filet.
If you cut into the steak and find it too rare, return it to the hot skillet and cover with foil for one to five minutes without returning the pan to any heat source.

[metmom]

Oooo, we live near a Wegmans.....

I’ve got to check this out, for special occasions, that is.

I don’t doubt this is normally way beyond what the mm budget allows for meat.

[Cyber Liberty]

Pingy-dingy

[4yearlurker]

I started cutting meat in 1975. There was no boxed,cry-o-vac beef back then. Everything was swinging,hanging. You had to be in shape to unload a beef truck. We would let a hind quarter hang for a month. Just let it hang all by itself in the back of the cooler with no wrappings at all. Don't even let it touch another quarter. It got black and moldy. You lost a lot more in the trim process but that was the best eating beef. A yield 3 or 4 with more outside fat (bark) on the quarter helped it age better. Meat cutters these days don't have a clue on how to bust down a hind with a 12 inch knife and a hand saw.

Venison also ages like beef.

[Vinnie]

I used to live near a small independent grocery store that sold prime meats
We used to buy prime chicken and liver.
Wow, the liver was delicious. Very tender. I was never a liver lover be that stuff changed me. At least for prime.

I usually grill steaks Sunday evening.
Start w/ ribeyes, either choice or select. Marinate in soy, a little liquid smoke,maybe some tenderizer ( depends on my judgment), Marinate for about 3-4 hrs. Sometimes use crushed garlic, Emeril’s ‘BAM’.

My wife loves fresh pineapple and I use the juice occasionally. But you have to be really careful w/ the juice or it will turn the meat to mush. Very powerful. Dilute and 15 min. tops.
Grill as hot as I can which is not that hot unfortunately.

They turn out excellent. Everyone raves about them.

[Tuscaloosa Goldfinch]

I have never had a steak in ANY restaurant which can compare to one my son-in-law prepares. Fork tender .... I'm hungry.

Proud mother-in-law.

[Joya]

Did you see this thread?

[Randy Larsen]

It’s spring time! Grilling season is just around the corner.

Big bump for an oldie but goodie!

Please share your new knowledge.

[Randy Larsen]

Thank you for creating this great thread!