Quote:
Originally Posted by champstark
Yeah I'm a super purist when it comes to steak. Salt and pepper liberally, sear in skillet, only use oven if it's a huge cut (which I don't usually buy). I don't mind the middle being raw either if the crust is nice and there's minimal browning. No butter, only olive oil very rarely under special circumstances (like a super assy cut, maybe). To me it's all about the quality of meat, everything else is less important.
I highly, highly recommend trying long, dry-aged meat if you haven't. At the catering company I worked for in college, we would buy like 10 dry-aged tenderloins for a wedding and I'd cook those right up with a simple marinade of garlic, olive oil and pepper and they were always well-received.
They come blue and green from the aging process and look moldy until you cut all that away to get to the fat.
Agreed. Dry aged meat is amazing, though unfortunately you get what you pay for, and MAN do you pay. I love the stuff, though it's surprisingly difficult to find in SF, with only the worlds most rapey butchers carrying it (typically @ $25+ / lb for rib cuts).
I'm surprised that you use olive oil on your steaks as I've always found it a bit too flavorful, and to be honest, I shy away from it almost always as it's so easy to burn which just makes for some nasty flavors ime. I also add pepper after cooking as it burns which can also muddle the beefyness.
Butter is my preferred cooking fat when I can use it (clearly it burns pretty low, though brown butter is AMAZING), followed closely by grapeseed oil which is my neutral oil of choice (and has a nice, high smoke point). It also helps promote the malliard reaction which makes for a beautiful crust.
For some meat porn, and a very interesting article, check this out:
http://forums.egullet.org/index.php/...a-thick-steak/
It's from 2008, and I think it was floating on 2p2 a few years back, so you may have seen it, but he makes some great points.
You know, the more I think about it, maybe I need to pull out my blow torch.