In a previous post I mentioned the over priced steakhouse restaurant.Yesterday I decided, "steak it's what's for dinner". I like to typically get a grass fed steak but I typically can only order those from a local farm, which couldn't happen due to the spontaneity of this dinner. The next best selection to me would be an organic prime steak but there are only few retailers who offer that and I don't think I have the credit score to qualify for that purchase.
I was left with few option but a choice graded chuck-eye steak at $6.99 per pound caught my eye. This cut is technically from the upper shoulder but it resembles a typical rib-eye steak and has heavy marbling. Here are a few quick steak cooking tips.
-Let the steak come to room temperature before cooking
-Pat the steak dry
-Season with salt and pepper right before it hits the pan.
-Use a medium high heat to insure a nice crust
-Allow your pan to to heat right before it starts to smoke
-I like to add just a teaspoon of a high heat canola oil to my pan until the oil shimmers
I served the steak with roasted carrots tossed with scallions and wasabi infused coconut milk sauce and jasmine rice. The total price for the meal was under $15 for two people. I'll be adding a full video clip series on cooking all different cuts of beef very soon.
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Your blog is right up my alley. I must brag a little on my father. He is an organic rancher and I get a free half of beef from my parents for a Christmas gift. It is truly a blessing. Now, I do have to say one thing to grass-fed beef, the flavor is amazing but certain cuts tend to be tougher than in grain fed beef. If you want the world's juiciest New York strip steak, then grass-fed isn't the way to go. But for health aspects (including omega-3 fatty acids and lower cholesterol) then grass-fed is always the way to go.
ReplyDeleteThanks for all the info. Steaks can be so hit our miss with all the choices. Prime, Choice, Porterhouse, T-Bone.. Your post helped alot when choosing a steak
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