Tonight was a very special night – our first foray into steaks from the half cow we bought. I’ll admit, I was a bit nervous. Grassfed meat is leaner than its grain and hormone laden peers, and as we all know, marbling is what makes a great steak. I had heard that you needed to cook . . . → Read More: Grassfed Ribeye.
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Well I must say that I have never had a steak this tender before in all my life. It was so tender that it was confusing my brain as I ate it. And it was impossibly rich, with no sauce whatsoever. This very well may be the most extreme steak anyone could ever have. For real. FULL POST One of my great cooking joys is the discovery of super simple but effective techniques that change the way you prepare food. My buddy Mike introduced me to one such technique that not only changed the way I prepare meats of all sorts, but did so overnight. It’s all in the glaze. Simply put, a glaze is . . . → Read More: Glaze Your Protein
Move over NY strip – your brother is making headlines. 8 hours under water and the lowly sirloin is beefier, more tender, and just plain better than any strip I’ve had. Except that one I did for 12 hours. This was just as good though and considerably less expensive. Sirloin is generally relegated to crappy diners’ steak and eggs. Every now and then you will see a nice dry aged one pop up in a fine dining restaurant, but not often. It’s a cheap cut that can range from horrible to decent, but never quite the same as a great ribeye or NY strip. At least not conventionally. FULL POST |
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