We had a discussion about this some time ago, and from what I rememeber… no, of course Angus is not a USDA grade, but to be “certified” it has to meet specific criteria, which puts it at least in the top 10% of choice. I have two places nearby that I can get prime, and Certified Angus is usually a little cheaper. I’ve never seen Angus listed as Prime, but that doesn’t mean that it doesn’t quailfy, only that it doesn’t list it as such.
I don’t want to be the steak snob, but if I can get prime, I will. If not, the Certified Angus seems to be a close second. I’ve actually seen some chain restaurants that brag that they only serve USDA Select Beef… I would only consider that if I’m making a stew or chili. Actually, just tonight I made a Beef, Bean and Barley Stew… and instead of the “stew meat” the recipe called for, I picked up a piece of Prime Sirloin. Sure, it may have been a bit of overkill, but damn it was good.
IIRC(if it was the thread I’m thinking of), I posted a link to the Angus web page where they explained it all. It had meet certain qualifcations in addition to the USDA grade, but it could be either choice or prime. Damn good eating, no mater what. I have used select ribeys before, but only in desperation. a lot of places around here will put select brisket on sale for memorial day, the 4th etc. Brisket is tough enough as it is, go the extra buck a pound and get the good stuff, and I see people buying pre trimmed brisket. What the hell, the fat is what keeps it from drying out when you smoke it for 12 hours. I guess if you were gonna boil it or something…
I think that was the one… I remember finally learing just what “certified Angus” was on that thread (I knew I liked it, just didn’t know where it fit in).
You are right… nothing better than a slow smoked beef brisket. And yes, you need the fat. I do have a soup recipe that uses brisket that I need to trim (hint, get the butcher to do the dirty work… I learned this the hard way). I found that if I buy the whole cut at the discount price, and ask for it to be trimmed, I come out ahead even if they throw away the scraps. Some other cuts like a whole tenderloin I’ll have the trimmings ground into some very good “hamburger.”
I guess I’m a little spoiled, my Grandpa raised Angus cattle in Iowa. I think you are right that Ribeye is one of the best “bang for the buck” steaks you can get. In the summer, we cut them thin and grill them with a little barbeque sause, and when added to a toasted bun it is about as close to heaven as you can get. When we really want to splurge, there is nothing like the taste of a Porterhouse though. And my dog really appreciates the bone!
Don’t get me wrong, I love a porterhouse, but I’d crawl over a stack of porterhouses to get to ribeye. Around here, at least, ribeye cost more than porterhouse.
For brisket, I use one of those little R2D2 smokers. I buy a can of Stubbs dry rub, a couple or three bottles of Stubbs mopin sauce, and smoke it around 12 hours at just a high enough temperature that I don’t get food poisoning, coating it every hour or so with more stubbs mopin sauce. turns out kinda orange but it kicks ass.
They just had a sale buy one get one free sale on angus chuck roast at the store, I got a couple cuz they were cheap, any of your famous recipies for these things?
My god, I had no idea some people could get so bent out of shape when applying heat to meat comes up. Want to impress people?, ok - take 30 minutes to read through the 45 posts and take notes. Just want a meal (and perhaps get something else done in the meantime)? - then trust me… you are allowed to use tinfoil and the oven; no angry mob’s gonna come knocking on you door :D. Since y’all are in the mood, I’ll add that I do the same with salmon - no spices, no nothing. When working at the salmon farm in BC I must have taken home close to 100lbs of it free. When you got a certain kind of food in front of you every night, the novelty of “Super a’la best in the west down-south back east out back barbequed grill propane-cherrywood kernel’s secret buckshot sure-fire killer KGB [insert food here]” recipes tend to wear off. Best way to cook steak ie: simplest hassel-free way to avoid salmonela - throw 'er in the hot and forget it. Best way to cook steak ie: most creative, enjoyable way have fun cooking and/or earn bragging rights - see above :).
Hehehe - I can just imagine a bunch of crazed chefs in dirty aprons and funny hats waving tongs and dragging grills behind them trying to chase me down the street.
Marinate in Italian Dressing or soy sauce beforehand.
Let warm to room temperature before grilling.
Medium heat, about 350, for roughly 20 minutes on first side.
Flip once, and another 10 to 15 minutes on that side.
Serve with baked potato, tomato slices covered w/ blue cheese, and a nice cabernet.
Yeah, ribeye’s the best…except for rib steak, which is a ribeye with the rib bone left on it. With rib steak you can eat the ribeye and then have a bone to chew on.
Save that Italian dressing marinade for flank steak. (Make your own or resort to a little Paul Newman’s if pinched for time)
This may be herasy, but has anyone ever had a deep-fried steak? I’ve had people tell me that they’ve had steaks deep-fried in olive oil and that they were wonderful.
There’s another thread about deep-frying a turkey, so clearly a steak wouldn’t pose a problem. Probably difficult to prepare at home without a special cooker, but it sounds like it could be delish.
Of course. Around her, most people just call it bone in ribeye, I usually buy these when I find them. Saltgrass sells a 25 oz bone in ribeye, prime angus. Its to die for.
Question for Zenster or bdgr or anyone else so inclined.
The idea of letting a steak sit for 5-10 minutes after cooking seems sound. But then how do you serve it hot? I ask because there is a steakhouse here in Madison that is well known for its steaks (at least around here). When you get one, it is served still sizzling on one of those steel steak plates and I mean that mofo is HOT! I had assumed that serving blzing hot was their secret. Their steaks are simply divine, you barely need a knife to cut them.
I usually dont let it sit more than about 3 or 4 minutes, though I probably should. I supposed you could set it in the oven on warm setting until ready, or something of that nature.
Bruce and Denis, the COMPLETE MEAT COOKBOOK guys, recommend covering the meat with foil and letting it rest about 10 minutes. Whaddaya wanna do anyway, burn your mouth?
Dear friend, I’m headed to Europe in a few days. I’ll do my best to come up with something in the way of a recipe for you when I get back. In the mean time, I’d do a Yankee pot roast with one of them for starters.
In a large ovenproof covered pan (or use foil to cover it) add ¼ cup oil or butter. Heat over a medium burner and brown the meat on all sides. While the pan is still hot add two coarsely diced onions, several cloves of chopped garlic and two or three cut up carrots and several sliced shallots. Saute briefly but not long enough to brown the garlic (which is a Very Bad Thing™). Turn off the heat and add one tin of good quality beef broth to half submerge the meat. Toss in a bay leaf if you feel so inclined. Add several whole peppercorns and a healthy dose of salt. The broth should taste good when sampled before putting it into an oven that has been preheated to 350°F.
Braise the meat covered for one to two hours basting periodically. Check for the pan running dry and add more beef broth if needed. In a separate skillet pan fry a large quantity of thin sliced mushrooms in scads of butter. Feel free to add some garlic and sherry to them as they finish. Either top the finished chuck roast with the mushrooms or whup the entire skillet on top of the roast and uncover it during the last fifteen minutes of roasting.
While the meat rests, strain off all of the sauce and reduce it (maybe with a smidgen of dissolved cornstarch) to a syrupy glaze. Return the mushrooms and vegetables to the glaze and top the slices of meat with this sauce. Serve with a fine lager or some red wine. If the wimmen prefer it a well chilled blush or some hard cider will wash it down just fine. Some mashed taters and white Shopeg corn on the side with a bit of garlic bread to sop up the juices and you’ll be fit to be tied. Adjust all seasonings to your liking and enjoy. This is off the top of my head so feel free to improvise.