[food] How... odd.

[wispfox]

In a 'what the hell?' kind of way, I've found myself actively craving steak lately (a few months).

Now, I'm not a vegetarian, and have never been. Beef was, however, never something I particularly wanted until recently. I have no idea what to do with this, really.

Comments

[wispfox.livejournal.com]

*chuckle* Wouldn't I need to know what defines a 'good steak' first? Not having tended to eat steak rather makes this entirely guesswork!

(completely ignoring the fact that I also don't know how to cook it!)

[datagoddess.livejournal.com]

Go to a restaurant and have a lovely steak dinner!

[fraterrisus]

yeah, i vote for a trip to Longhorn or Lonestar or something similar. *grin*

[wispfox.livejournal.com]

*grin* Foooooood. ;)

[leiacat.livejournal.com]

Eep. If you're gonna go out, pick something _good_ please. It'd be a shame to waste one's steak craving on a place so mediocre!

[wispfox.livejournal.com]

I don't know what defines as 'good', since I don't tend to eat steak. And, since you tend to not make it to Boston, I can't even ask you for suggestions!

[moominmolly.livejournal.com]

I vote for a trip to Midwest Grill! Now that's meat.

[wispfox.livejournal.com]

Where is it?

[wispfox.livejournal.com]

*nod* That's what I've tended to do, yes. :)

[ayalanya.livejournal.com]

i can cook it, if you bring the steak home. or i can try to pick some up the next time i go grocery shopping (which should have been last week but i've been a baby about the cold).

[wispfox.livejournal.com]

Ok. What kind of meat is good for this?

[ayalanya.livejournal.com]

uh...no clue. the last time i bought steak i just made sure it didn't look icky (gray patches, oil-slick-rainbow patches), and checked the expiration date to be sure that it had a few days left.

ask someone who works there, maybe?

also, i haven't cooked steak in ages so i'll be googling. lemme know if there are any particular flavors you want with/on it and i'll see if we have the stuff for it.

[wispfox.livejournal.com]

There have been two suggestions for "New York Strip steak" so far, so I think that's a good bet. ;)

Also, there have been two suggestions on how to cook steak in here!

Probably won't get around to it until after Joe's gone, if that matters.

[jacflash.livejournal.com]

The main "premium" steaks are porterhouse/t-bone, ribeye, tenderloin, and NY strip. NY strip has more flavor than tenderloin (and is cheaper) and is easier to cook than the other two, so it's what I recommended. (And it's what I like, too -- when I go get "a steak" for myself, I usually get a NY strip unless there's a really compelling sale on ribeye or porterhouse.)

[jacflash.livejournal.com]

Steak isn't very hard to cook well. If you're interested in trying it, go to the meat counter at Whole Foods and ask for a medium-sized New York Strip steak, which should be about 3/4 lb or so. Bring it home, and refrigerate it until about an hour before you're ready to start cooking. At that point, take it out of the fridge, rub both sides with salt and black pepper, and let it stand and come up to room temp somewhere where the cats (if any) won't get at it. When it's time to cook, preheat a skillet over high heat, slap the steak right down into the skillet for about three minutes (no oil necessary), flip it (onto a different part of the skillet, if there's room), reduce the heat a bit, cook for about four minutes more, then cut into the center with the tip of a sharp knife and see how it's doing. Let it cook until the middle looks a little rarer than you like it (how long will depend on how you like it and the thickness of the steak, but probably not more than 3 or 4 minutes more, and maybe considerably less), then take it out of the pan, put it on your plate, let it stand for 5 minutes or so, and eat. :-9

[wispfox.livejournal.com]

Ooooh. Instructions. Thank you! I take note of them. :)

[leiacat.livejournal.com]

What makes a good steak is pretty personal, but I think a New York strip is a good place to start. My own way of making it involves 1. applying plenty of kosher salt with optional garlic. (I'm not into black pepper, myself, but I hear others like it. I have successfully tried other enhancements, but I think here you want something more basic-steaky rather than fancy-weird). 2. shoving a thermometer in it that has doneness settings, 3. shoving it into a pre-heated oven, 4. taking it out when the thermometer beeps.

But then, I don't really cook.

[wispfox.livejournal.com]

Mmm. More instructions. :)

(and I don't really cook, either. :)