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King of Bees posted:I find it savory
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Jun 15, 2016 23:36
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Your steak could have used some onions and peppers though OP
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Jun 15, 2016 23:40
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Ginette Reno posted:Your steak could have used some onions and mushrooms though OP
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Jun 15, 2016 23:42
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Jun 15, 2016 23:54
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Ginette Reno posted:Steak is great. Avatar Post Combo
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Jun 15, 2016 23:55
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Here's the steak I made myself for my birthday dinner the other night. A bit more done than I like, but I still ate the poo poo out of it.
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Jun 16, 2016 00:03
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my god I really want a steak
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Jun 16, 2016 01:01
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SciFiDownBeat posted:my god I really want a steak Suck the poo poo out of my rear end in a top hat, it's just as good.
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Jun 16, 2016 01:04
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now that you're filled with the spirit of beef, consider donating to my Grills for Goons project. We try to wean people off of frozen pizza and corn chips.
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Jun 16, 2016 01:31
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OP I am legit happy for you. Good job buddy!
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Jun 16, 2016 02:05
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i always pan fry with half oil half butter and clobes of garlic all busted up, only seasoning otherwise is salt and pep sear edges first and really work on the fat strip if it has one, then cook till it has a crust i like my steak medium, medium-rare so i dont mind it more cooked than less, never liked undercooked steak like some peeps i always make butter garlic mashed taters with the steak and side of mushrooms sauteed separately while the steak cooks or maybe brocollini or aspergers im not really into sauces but im experimenting with a bechemel??? have yet to have one really turn out.
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Jun 16, 2016 02:10
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Sear the steak to keep all of the blood inside. Also serve over-easy with catsup.
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Jun 16, 2016 02:15
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If OP put the horseradish on his steak then he's a lying pile of poo poo and the steak was not good.
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Jun 16, 2016 02:17
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Decrepus posted:Sear the steak to keep all of the blood inside. Also serve over-easy with catsup. We've had this discussion in another thread recently. Searing doesn't keep the juices inside, it's a complete myth. Searing is for Maillard, has nothing to do with moisture retention.
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Jun 16, 2016 02:19
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PureEvil6_13 posted:Here's the steak I made myself for my birthday dinner the other night. A bit more done than I like, but I still ate the poo poo out of it. Sirloin?
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Jun 16, 2016 02:22
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Serviette posted:Veggie burgers, almond milk, and yoga, Big Burrito? The trifecta... It's too powerful! yoga?thats the little green guy from starwars 2 right? dont know anything about that little taco
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Jun 16, 2016 02:26
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I make some pretty good steak, you see I buy the cheapest but biggest steak at the store then I throw it on the barbeque and let it burn until it has roughly the texture of a shoe. Slather it in barbecue sauce and enjoy my delicious meal.
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Jun 16, 2016 02:28
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did op get his steak from outback steakhouse? australians are apparently known for making a good steak or somethin
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Jun 16, 2016 02:28
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Gaunab posted:did op get his steak from outback steakhouse? australians are apparently known for making a good steak or somethin Australians eat lamb I think.
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Jun 16, 2016 02:39
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Aussies have access to mutton. For that I am jealous.
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Jun 16, 2016 03:22
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FrankieGoes posted:Sirloin? Top Iowa!
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Jun 16, 2016 03:28
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Days like this I thank god I grew up on a beef farm. <takes sirloin out of freezer> Only 1,397 lbs left. Android Bicyclist posted:Aussies have access to mutton. Would literally trade beef 2:1 for good mutton. I still like beef better, but top-shelf mutton is heavenly.
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Jun 16, 2016 03:28
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Android Bicyclist posted:Aussies have access to mutton. for better or worse
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Jun 16, 2016 03:31
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Blistex posted:Days like this I thank god I grew up on a beef farm. Grew up on dairy farm. . .whole straight milk is glorious. Fresh fried chicken. . .however, the meat we got was retired Holstein and my mom broiled steaks 90% of the time.
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Jun 16, 2016 03:34
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King of Bees posted:Well I'm going to make a ham steak very reminiscent of a certain amazing .jpeg Its pronounced jpg like jif
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Jun 16, 2016 03:42
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PureEvil6_13 posted:Grew up on dairy farm. . .whole straight milk is glorious. Fresh fried chicken. . .however, the meat we got was retired Holstein and my mom broiled steaks 90% of the time. When my father was first starting up his farm, him and my mother would usually have an old cow butchered, and she would have to bring out the meat tenderizing hammer to make it decent. One day they said to themselves, "why the hell are we doing this?". From then on their would specifically raise a heifer or steer for personal consumption, and have it on a high-feed diet. Since it could easily get full, it wouldn't need to graze as much, and would spend more time lounging around with full stomachs and not burning as many calories or toughening up its muscles. Our farm is primarily Limousin and Charolais cattle (used to be ~1100 head, but it's now a one-man operation so it's been downscaled to just over 650 head). Limousin cattle have some of the highest dressing weights and Charolais are some of the fastest gainers. Both breeds have really nicely marbled meat, so when you mix the two you have the perfect cattle for not only eating, but also profit. If you feed them right, their meat looks nearly identical to Kobe beef, but that's waaaay to fatty for our tastes. Raising beef on corn is a really big no-no as corn will taint the meat and even cause the fat to turn yellow and the beef to take on a corny flavour. The ideal feed is grass. We feed our beef grass, hay (grass) and feed pellets (compressed grass), so you really get a nice beefy taste without some of the additional (imo, less desirable) flavours that you get from feed lot cattle that are primarily fed subsidized corn feed. A lot of people swear by Angus beef, but that is just really effective marketing, in that people in the US especially are told Angus is the best possible beef in North America. Personally, I don't care for the flavour as much as ours (might be personal bias), but it is still good beef.
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Jun 16, 2016 03:45
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PureEvil6_13 posted:Top Iowa! A nice sirloin is an under rated steak. A lot of the cuts that don't get much press due to less marbling actually have more flavor and as long as you don't cook them to death they're still plenty tender. Plus everything from Iowa is better because I'm from Iowa.
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Jun 16, 2016 03:47
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Blistex posted:I still like beef better, but top-shelf mutton is heavenly. Samesies.
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Jun 16, 2016 03:48
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Blistex posted:When my father was first starting up his farm, him and my mother would usually have an old cow butchered, and she would have to bring out the meat tenderizing hammer to make it decent. One day they said to themselves, "why the hell are we doing this?". From then on their would specifically raise a heifer or steer for personal consumption, and have it on a high-feed diet. Since it could easily get full, it wouldn't need to graze as much, and would spend more time lounging around with full stomachs and not burning as many calories or toughening up its muscles. I was taught Limousin was basically the best beef around. Our meat was good for what it was used for. Our Holsteins are kept clean, cool/warm and non-stressed. I don't know the specific mix they are fed now, but it's chopped hay, corn, ensilage, cotton seed primarily. When I say I grew up on the farm, I mean I lived next door to the farm my dad grew up on and the one his youngest brother still runs. He's turned a small, no-steroid having herd of 70-90 into the 2nd top milk producing operation in the state, only behind a local agricultural college. FrankieGoes posted:A nice sirloin is an under rated steak. A lot of the cuts that don't get much press due to less marbling actually have more flavor and as long as you don't cook them to death they're still plenty tender. I worked in a large beef processing plant for a time and I've seen things. . .but I've also eaten ribeye cut straight off the side; cooked in the boiling water pumped into steel box used to sanitize knives. I've always liked the sirloin for the more meat for your money kind of thing but I also think it has a slightly stronger taste than the more marbley strips or ribeyes. PureEvil6_13 fucked around with this message at 03:58 on Jun 16, 2016 |
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Jun 16, 2016 03:52
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PureEvil6_13 posted:Grew up on dairy farm. . .whole straight milk is glorious. Fresh fried chicken. . .however, the meat we got was retired Holstein and my mom broiled steaks 90% of the time. I grew up on a hippie parents farm where we had everything except cows and hogs. But my dad would just trade with neighbors for them, or buy it if he had to. Had chickens and geese and goats and lamb (and horses, but we didn't eat those).
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Jun 16, 2016 03:54
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FrankieGoes posted:A nice sirloin is an under rated steak. A lot of the cuts that don't get much press due to less marbling actually have more flavor and as long as you don't cook them to death they're still plenty tender. Sirloins (my favourite steak cut) are under-rated because of a few reasons. 1. They don't have the familiar/stereotypical T-shaped bone in them (like the T-Bone) so they don't look like a typical steak. 2. A full-sized sirloin isn't usually one perfectly/uniformly shaped, solid piece. They can come in various shapes and usually have a "joint" or "tear" in the middle and taper at one end. 3. They are less well known and not as well marketed as the T-bone, Ribeye, Strip, Porterhouse, etc. PureEvil6_13 posted:I was taught Limousin was basically the best beef around. Our meat was good for what it was used for. Our Holsteins are kept clean, cool/warm and non-stressed. I don't know the specific mix they are fed now, but it's chopped hay, corn, ensilage, cotton seed primarily. When I say I grew up on the farm, I mean I lived next door to the farm my dad grew up on and the one his youngest brother still runs. He's turned a small, no-steroid having herd of 70-90 into the 2nd top milk producing operation in the state, only behind a local agricultural college. With a good, balanced diet. A lot of dairy breeds can approach and almost match beef quality of beef breeds. The key is usually to feed them as such from an early age and to butcher them before they have calved or gotten too old. Blistex fucked around with this message at 03:58 on Jun 16, 2016 |
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Jun 16, 2016 03:56
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I'm completely fine with sirloins being a secret. Living in KC everyone is all KC STRIP DURRRR TEH BEST And here's another good reason to like top sirloin: 
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Jun 16, 2016 04:07
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Roylicious posted:I got some creamed horseradish for you right here Only with Prime Rib sir
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Jun 16, 2016 04:44
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Blistex posted:Sirloins (my favourite steak cut) are under-rated because of a few reasons. gently caress yeah. Sirloin rules. I buy the prime grade caps at costco and end up with a mess of really flavorful yet well marbled 1.5 inch steaks to pack the freezer with. And a bunch of end pieces for stir fry or cheesesteaks or whatever. A good ribeye is nice but if I'm stocking up the sirloin is where the money is.
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Jun 16, 2016 11:09
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things I learned growing up on a sheep farm 1. only name the sheep you're keeping for wool and/or breeding 2. fresh lamb chops are loving amazing
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Jun 16, 2016 11:42
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JiveHonky posted:yoga?thats the little green guy from starwars 2 right? dont know anything about that little taco Your avatar, I want to eat it.
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Jun 16, 2016 14:52
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MrMenshevik posted:now that you're filled with the spirit of beef, consider donating to my Grills for Goons project. We try to wean people off of frozen pizza and corn chips. I think I would wind up freebasing both like a junkie who does methadone as a heroin chaser
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Jun 16, 2016 15:23
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vug posted:i'm moved to tears by how perfect the steak i've just cooked and eaten was. rib eye steak pan fried, rare, salt and pepper, with peas, potato salad and a bit of creamed horseradish on the side You should be crying because you ate part of a being with a face.
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Jun 16, 2016 15:49
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