Oliver's in Denver, on 6th at Gilpin has these steaks, USDA Prime and aged.
And the owner son of the original owner is a cheerful and helpful and gracious old man well beyond retirement who looks great in his black Polo shirt and even greater when he smiles.
Here's the dealio, Emilio. The boneless steaks cut thick like this weigh over a pound. The steaks cost $25.00 a pound, each steak cost $28.00. So they had better be g.d. good.
But who can eat a pound of rib eye steak? A pig, that's who.
They don't have to be this thick. They'll cut them however you like.
Honestly, half this size would be great. But we're going all in. Have the rest later after we wimp out. Take it home and have another whole meal. Or two.
Then, after that forevermore until you die it's all, "Oh man, remember that time you reverse seared those huge Flintstone steaks? Those were the best."
5 comments:
The slow temp cook up front is the way.
I generally cook my steaks on the grill -- if for no other reason than that I have a grill and this gives me a reason to use it often; otherwise, I would probably only use it when people come over. I tend to sear my steak first, then let it sit a bit higher, while I turn down the flame. I could easily reverse the order.
Since I eat steak regularly, I've been watching lots of videos like this, and others, such as one in which the narrator demonstrates that throwing a frozen steak on the grill works better than either one that is cold or room temperature. I am not persuaded. Then there is the debate about what to prepare it with: some recommend corn starch to get a better crust; some recommend olive oil; others omit, as this cook did. Some say leave off the pepper till after. For awhile I was using Montreal steak seasoning, but I recently ran out and found that salt and pepper work really well. Sometimes I add thyme, and it tastes good, but I don't really notice it's absence.
But I have to agree about two things: resting and, overall, patience.
Here's what I don't get about this video. He has this beautiful steak, and what does he do? He puts it on a board. He loses all the juices! Crazy, man! Put it on a plate, and don't lose a bit of that precious elixir. You paid a lot for it, and worked hard to get it.
If you make steak fries, they taste even better dredged in that steak juice; so do potatoes in any form. Or just soak it up with bread and butter. If no one is around, I'll just tip the plate and drink it.
Now, here's my question: does anyone want to make a case for steak being especially better cooked in a pan, versus on the grill?
Do you use a cast iron pan? We do and it works great when no one feels like firing up the grill when the outside temps go below freezing.
MamaM:
I have a cast iron pan, but I don't think I've ever used it for steak. Do you think a steak cooked in an iron pan is about as good as one grilled, or do you think it's notably better? In taste, I mean; I don't mind going outside, even in an artic blast, so that's not a consideration for me.
Grilled is best even when it's snowing or raining.
I use a ribbed cast iron pan and it does a decent job but it does not add any smoked flavor.
The large rib-eyes last night were excellent, but that's because they are Prime (not Choice) and they were aged. Also, I'm a pig by my own definition because I ate the whole thing. My guests could only eat half so they took home half their steaks.
I could not keep off that steak. No matter how full I was I could keep eating more slivers. Truly a pig.
Also, the salad was off the charts with combination of fruit and vegetables, and the blue cheese dressing went with everything, all the fruits all the vegetables, the side asparagus with cheese already baked on, AND the steak.
Snort snort snort snort snort, snort snort snort snort snort snort snort, snort snort snort snort snort. Snort snort snort snort snort snort, snort snort snort snort snort snort . Oh dear, snort snort snort , I seem to have snort snort snort trans snort formed snort snort some snort what.
Post a Comment