But that pork thingy isn't a steak even by that broader definition. Although plenty of roasts have been posted ITT, several by me.
In europe pork tenderloin is often labelled as pork steak.
Initially i had thought i was in the "cooking a good everything else" thread and that gobbos post was a gross overreaction, turned out all was right with the world...
All the rage really made me laugh. Where I come from we also say chicken, pork, or liver steak, but thankfully USA#1 has shown me the real meaning of the word.
Either way, I'm cooking another steak tonight. Not sure yet if it will be chicken or filet, though
Tried the onion/blue cheese sauce myself last night. Was great until it separated after the blue cheese melted in. Still yummy, but nasty oily looking. So no pictures for you. Steak wasn't as good as I had hoped either, nice piece of prime which ended up having a streak of gristle through the middle. All in all, actually worse than restaurant steak (although not awful.)
i think its safe to say that the occasional beef roast is ok to post.
Personally, I'd say any piece of beef where it's preferable to serve at medium rare would be fine to post here, e.g. any cut of steak, prime rib, sous vide short ribs, etc. Any non-beef or cut of beef that needs to be cooked to 150+ can gtfo.
I have a couple of friends who when asked how they would like their steaks done at a nice steakhouse say chef's preference/discretion/etc.
What are your thoughts on doing that vs specifying a doneness?
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I wouldn't really expect chefs to go beyond medium rare for anything other than something super marbled like Wagyu. I question whether chefs would really vary the doneness based on the cut or how marbled it was. Maybe they would cook a filet leaning more towards rare. Leaving it up to the chef seems like a fancy way to order that could end up being a bad gamble in the end.
Tried the onion/blue cheese sauce myself last night. Was great until it separated after the blue cheese melted in. Still yummy, but nasty oily looking. So no pictures for you. Steak wasn't as good as I had hoped either, nice piece of prime which ended up having a streak of gristle through the middle. All in all, actually worse than restaurant steak (although not awful.)
The sauce probably split because of too high heat. When adding cheese to a sauce you should pull it from the hotplate before, and not allowing it to boil after the cheese is put in.
Also, without having made this exact recipe, I'd think that like most other cream/cheese sauces it would benefit from some white wine if it's to heavy.
I have a couple of friends who when asked how they would like their steaks done at a nice steakhouse say chef's preference/discretion/etc.
What are your thoughts on doing that vs specifying a doneness?
Would especially love feedback from anyone reading who has worked in a steakhouse.
I tend to do this but only at top-end places (for example Rockpool Bar & Grill in sydney/melb). I've never been disappointed when that's happened. I think by saying that the chef might take a little more pride in ensuring that the piece of meat served to you is really perfectly cooked.
That's assuming the waiter actually passes on "chefs recommendation" to the chef and doesn't just scribble down "med-rare" and pass that on.
Made this today, pretty satisfied considering it's my first time cooking (pork) tenderloin and considering the tools I have to work with. 100% stovetop FWIW
Def need slightly lower cooking time + higher heat next time and gotta find a large pan to press down on the meat
This looks very very good but definitely shouldn't be in this thread. Not that we don't like looking at delicious plates of food but this is the steak thread (essentially beef steak thread) and there are various other threads for other cooking/food posts. Those threads don't generate as much traffic as this one so by posting there you're helping that thread out as well as not distracting this one from authentic steak porn.
Costco "choice" New York - same package as I described earlier ITT that I suspect are prime that were somehow mislabeled. Salt/Pepper, grilled on high heat, rested 10 mins and served with blue cheese onion sauce. Steak was spot on medium rare.
Mexican squash, regular squash, olive oil/salt/pepper/grilled over high heat
sorry for the mass amounts of pics but was seriously thrilled with how this dinner turned out and the blue cheese onion sauce was easily the best thing I have found on this thread...will be serving on the side whenever I cook steaks for anyone from now on as an option
Here's a big dry aged rib eye I cooked up a week or so ago. Since switching from iPhone to Galaxy my pictures have been coming out substantially differently - not sure if for better or worse when it comes to steak (i think they don't look as good) but in terms of quality/taste this was up there with all the other's I've done: