steaks

[nvanprooyen]

Here are a few that I really like....

http://allrecipes.com/Recipe/Quinoa-and-Black-Beans/Detail.aspx (more of a side dish, but you can eat it as a meal too)

http://allrecipes.com/Recipe/Vegetarian-Korma/Detail.aspx

http://allrecipes.com/recipe/the-best-vegetarian-chili-in-the-world/detail.aspx (those vegetarian burger crumbles taste exactly like beef inside the chili, once it absorbs everything...I believe it's tofu based)

http://allrecipes.com/recipe/artichoke-spinach-lasagna/detail.aspx

Edit> I know have some more. Just need to think about it some. My girlfriend went on a vegetarian kick for awhile, so I took it as a challenge to try and find stuff to make 2-3 times a week that I would actually enjoy. If I remember some more, will post here.

 

[bearmick]

Ribeye, rare. Very rare. A good vet should be able to possibly still save it. Outside nicely seared though. Unlike most meat, a good steak needs no rub, just a little salt and pepper. I brush with olive oil too. I also like onions on my steak. One small to medium white onion, caramelized in red wine, a little honey and black pepper. Boom.

 

[bearmick]

NY Strip here. Ideally about 1 1/2" think.

 

[nvanprooyen]

A good vet should be able to possibly still save it.

Lol. Reminds me of Cowboy Way...."Oh, just knock its horns off, wipe its nasty ass, and chunk it right here on this plate."

 

[nvanprooyen]

*thick

 

[nvanprooyen]

Making t-bones tonight actually. Need to get the charcoal started shortly.

 

[bearmick]

*thick

Do you get the movie reference though?

 

[nvanprooyen]

It looks super familiar....trying to place it.

 

[ShiftyDevil]

A good, less expensive cut I learned about from a family friend is the Chuck Eye. You generally won't find it in most meat cases at chains, but if you have a local store with a good butcher and you ask for a chuck eye he'll know what you're talking about. Similar to a rib eye, but (usually) a good bit less expensive, but, not quite as high quality.

It's very unforgiving if you over cook it though.

It's generally what I would get back when I was on a tighter budget.

 

[nvanprooyen]

Good to know, thanks. Is it super fatty though? That's my main issue with a lot of cuts of ribeyes. Nice marbling is great, but sometimes you can get huge chunks of fat. That's why I pretty much always hand pick my steaks (not letting someone else do the shopping, order at a restaurant etc). A perfect rib eye is really hard to beat though in my book...but tend to prefer NY strips for this main reason.

 

[KittiesKorner]

Here are a few that I really like....

http://allrecipes.com/Recipe/Quinoa-and-Black-Beans/Detail.aspx (more of a side dish, but you can eat it as a meal too)

http://allrecipes.com/Recipe/Vegetarian-Korma/Detail.aspx

http://allrecipes.com/recipe/the-best-vegetarian-chili-in-the-world/detail.aspx (those vegetarian burger crumbles taste exactly like beef inside the chili, once it absorbs everything...I believe it's tofu based)

http://allrecipes.com/recipe/artichoke-spinach-lasagna/detail.aspx

Edit> I know have some more. Just need to think about it some. My girlfriend went on a vegetarian kick for awhile, so I took it as a challenge to try and find stuff to make 2-3 times a week that I would actually enjoy. If I remember some more, will post here.

nice. bookmakred these. thanks

 

[nvanprooyen]

Sure man, np.

 

[bearmick]

That's why I pretty much always hand pick my steaks

Same here. Good marbling is the key to a ribeye, but the fat should be on the inside not the outside. If I see a great looking ribeye though I'll get it even if it does have the outer fat. Easy enough to trim.

 

[nvanprooyen]

Most steak is out my price range as a college student :lol:

It's really not (probably anyways). If you can pay $6 for a crappy cut and some eggs (which are dirt cheap), you can eat a good steak. I kind of remember you saying you were in Iowa, which is perfect. Scout out a local butcher shop and see if they have stuff on sale. You should be able to get a really good steak for around $7 a pound or so. Learn how to pick, season and cook a steak properly and you can get the same quality you could at a restaurant for 3x+ the price.

 

[nvanprooyen]

Same here. Good marbling is the key to a ribeye, but the fat should be on the inside not the outside. If I see a great looking ribeye though I'll get it even if it does have the outer fat. Easy enough to trim.

Yep on the outside, no big deal....a huge chunk right in the middle sucks (which can definitely happen with rib eyes).

 

[Guess Who]

Cooks country? I love this method.

I learned a lot of good techniques and recipes from them.

 

[nvanprooyen]

Mix equal parts salt and cornstarch. Rub it on both sidesd of your steak. Stick it in the freezer for 30 minutes. Then sear both sides on high heat. This mimics a dry age steak, crusty on the outside and moist inside.

That's interesting, never heard that one before. Going to try it out and see what the results are like. Possibly tonight!

found the full article here if anyone is interested - http://www.cookscountry.com/how-to/steaks

 

[HeHateMe]

nice. bookmakred these. thanks

This was the latest my wife made:

http://www.foodnetwork.com/recipes/...entil-and-brown-rice-rolls-recipe2/index.html

it's pretty gangster.

this is good:

http://www.italianfoodforever.com/2...roasted-cauliflower-mushrooms-garbanzo-beans/

this is where vegetarian stuff gets stupid:

http://www.roostblog.com/roost/in-the-raw-tacos-spiced-melon-avocado-shooters-watermelon-mo.html

 

[HeHateMe]

That's interesting, never heard that one before. Going to try it out and see what the results are like. Possibly tonight!

found the full article here if anyone is interested - http://www.cookscountry.com/how-to/steaks

hells yeah

 

[KittiesKorner]

Thanks