Anyone?
My wife likes it w/ just "salt and pepper", served medium-rare and topped with Crimini Mushrooms (sauteed in butter and garlic) - but I'm looking for a way to kick it up a few notches...
do you have a blackening season recipe?
Sorry I can't help...I agree with your wife...just s&p
A great steak begins with the selection process in the meat market!!
Spend 98% of your time honing your skills there!
The other 2% on methods, marinades, and other musings.
The rules are simple! Buy a great piece of meat and don't mess it up! Then...
Have Fun & Enjoy!!
Nope, just people looking out for the best interest of the site and it's members.I'd post the one we go to here but alas this board has the "link police" in full force...
.Cp said:We are a HUGE advocate of folks getting to know their local butcher shops
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...And learn from them!
Never under estimate what a bottle of wine or a platter of brownies will do for you!! I am very close to my personal butcher of choice, and regardless of what my wife says it has absolutely nothing to do with the fact that she is a very attractive young lady!!
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...And learn from them!
Never under estimate what a bottle of wine or a platter of brownies will do for you!! I am very close to my personal butcher of choice, and regardless of what my wife says it has absolutely nothing to do with the fact that she is a very attractive young lady!!
Fun!
I know what you mean about knowing you butcher! I use a local guy (husband and wife team actually) that raise only grain-fed beef. They take pride in purely organic methods and avoid all chemicals. They cost a little more than a major chain would, but there is a very noticeable difference in the beef from a butcher (even in the ground beef!) over a packaged piece. Not to say that packaged store beef isn’t good, but if you’ve never gone to a butcher, then try it at least once as it does actually make a difference (and I know you do use a butcher -CP, but I say this for others that may be reading).
Not a fan at all of grain-fed beef - give me pasture/grass fed with a bit of grain in the last 30-days of the cow's life and that's what I'm talkin' about.. EVERYtime I've had grain-fed there is way too much fat (like in every bite) and the overall Beef taste isn't as strong...
I'll say that packaged store meat isn't good - I know as I ate it for the longest time till we found the butcher which I can't link cause of the link police (PM me if you live in WA state and want to know where to get the best beef this side of heaven).
Here's my thing; if the dude behind the counter can't tell you ANYTHING at all about the beef he's selling (i.e. where it's from, what the cow's diet was like etc etc) then I'm not buying it from that dude...
Local butchers have a vested interested far more than any big grocery store in making sure you're getting best-rate products and that they 're 100% safe. Big stores can afford to pay you off should you get sick from their meat, a small business would be out of business.