Angus Beef

#1

I'm not sure if its just fast food joints, but I'm pretty much sold that Angus beef is the shit dreams are made of...Eating Hardee Thickburgers just makes my fucking day...

I've decided to treat myself to an Angus steak from the butcher, and am wondering what kinds of prep tips some of you may have...Preferably, I'd love to put that fat fucker on the grill and savor it, but any method is worth listening to...

#2

1. get yourself some fresh rosemary
2. heat your grill as hot as possible, you should not be able to hold your hand closer than a couple inches from the grill surface without serious pain.
3. lay down a nice bed of rosemary on the grilling surface.
4. place your steak that has been marinated in soysauce, olive oil and at least 5-6 crushed cloves of garlic (add a little tequila to the marinade if you are feeling crazy) on the bed of rosemary and turn the heat down to medium high.
5. When flipping steak for the first time, either reuse the rosemary or use some fresh stuff.
6. when flipping steak for 2nd time, put directly on grill and grill to desired wellness, (a warm red center is the way I prefer if you are curious).
7. Take off the grill and let the steak stand on warm plate for 2-4 mins before serving with garlic horseradish smashed potatoes and vegetable of your choice.
8. A nice bottle of Silver Oak Cabernet Sauvignon (year 1999, 2001 nothing more recent, ~ $85-$95), a Ravenswood Icon (this is a Grenache-Syrah-Mouvedre blend, look for years 2001 or 2003, ~$20) or a Ridge MonteBello Cabernet (older the better, nothing newer than 2001, ~$125) to wash it all down.

#3

The above recipe is great .. i just make a few small variations such as adding some honey to the sause and i bake the steak at 180deg oven until cooked ... it comes out so tender. even when welldone

#4

I'm a medium well done man myself...

What kind of cuts do you guys recommend..?

#5

you can not get any better than a nice filet mignon, ny strips can be good if you can find good quality ones

#6

More a suggestion about your butcher:
Find a butcher you trust!
Go to your butcher as regularly as you can afford.
You should get all your "Special Occasion" meats from the butcher.
Talk to them, ask advice, get to know them so they know you when you walk in.
Order your cheap meats in advance for parties (burgers, dogs, sausage)

The better you know your butcher, the better cuts and prices you'll get.

#7

Trust me, Ayhja, I know you.

Your magic word for Angus Steak is "Porterhouse", at least 20 oz and more than an inch thick.

This will stay tender when you damn near burn it, and it will drink in flavour of that cheap ass beer you are going to douse it with on the flames. /wink.gif" style="vertical-align:middle" emoid=";)" border="0" alt="wink.gif" />

Here is a little something I am calling "God's Favorite Steak Dinner"

Get a 20+ oz porterhouse. Angus beef. look for more than an inch thick,

leave it out a good 45 minutes, but not an hour. This will help marbelize it, and let it drink in the marinade.

mix the marinade:

The Immaculate Marinade:

3 Tbsp. extra virgin olive oil
2 Tbsp. Goudon's mustard (or any spicy brown)
1/4 cup Bourbon or Southern Comfort (or cognac)
1/3 cup coca-cola
2 Tbsp. red wine vinegar
1 Tbsp. Worcestershire sauce
1/4 cup brown sugar
8 cloves. minced garlic
1/2 tsp onion powder
1 Tbsp. cayenne pepper (or chili powder for girls)
1 tsp. salt
2 tsp. freshly ground black pepper corns

Let it sit in the marinade in a chill box, for a good three hours.

Let the steak sit out and finish marbelizing while you bring the marinade to a boil in a medium sauce pan.

grill 13 minutes open faced over medium hot coals,
apply the marinade (which is thicker now)
turn it OVER and hit that sauce on it again
grill it for another 14 minutes...

hit it with that marinade every five minutes, and then constantly for the last two minutes.
(and yes you can pour cheap beer all over it on the grill, cause that's what every suthna does...)

For a special treat, make the whole meal.

make some grits (1/3 corn grits - 2/3 hominy), with some good bacon in em, sun dried tomatoes and some shredded cheese (manchego or something semi-firm), and put them grits in muffin pans,.. bake em like muffins, turn em out onto a cookie sheet when they firm up, and wrap them in bacon strips, and bake them until golden.

Get a vegetable peeler and skin some asparagus. steam them with water infused with a halved lemon. When the water boils, add six shrimp for a cocktail, if you like.

Plate the polenta (i.e. grits) and the steak. Plate the Asparagus. Drizzle the sauce made from the the cooked marinade on top of the plate. Enjoy!

#8

^^ thass why I love you ^^

#9

I should have predicted raum would show up and make my simple little rosemary recommendation look like showing up to the World Calculus and Physics Championship with arithmetic flash cards that your kid sister has scribbled all over with her crayons

heh

#10

QUOTE(emanon @ Mar 13 2007, 09:06 PM) I should have predicted raum would show up and make my simple little rosemary recommendation look like showing up to the World Calculus and Physics Championship with arithmetic flash cards that your kid sister has scribbled all over with her crayons
heh

I was a chef's assistant, and had cooked for celebrities before I was 18. Actually, I was 15 when I got the job, and 16 when I left because I was in a state where the best thing for me was the military.

Just so you know, the way you treat a steak is the way I prefer to treat a butterflied lamb shank. But I wrap it around some rosemary, garlic chives, havarti cheese and some powdered thyme before I string it with butcher's twine. cook it closed grill and treat with marsala and clarified butter drizzles as you check it every ten minutes. Try it and let me know what you think.

I am not trying to show you up, but as the Senior Veteran of our corporate cooking team, I am in a cooking mood. April 20th is Battle CheeseSteak down outside of Houston.

Also, I have (when I was 15 and 16) cooked thousands of steaks in the south for people, and taken several requests, and came up with this, which I would serve at the French Sidewalk Cafe, started with a raisin vinagrette and seafood scampi kabobs.

(raisin vinagrette is simple:

take a small handful of cloves and add them to some white vinegar and brown sugar. Stir in some clarified butter and bring to a boil.)

This sauce was served chilled with the backened scampi kabobs, which were dusted with candied pecan dust.