What I really want to try is the beef/pork/lamb meatloaf mix as a burger. Ever try that?
I put a dash of worcestershire sauce and a dash of soy sauce--equal amounts. Yummy!
Would it sound conceited if I said that I make the best steaks I've had? There are sometimes when I cut into a thick NY strip I just took off the pan, and groan and say "damn!"
Having that for less that $20 a meal makes spending $500 on a steak meal sound a little ridiculous to me.
I've almost totally stopped eating up to $50 restaurant steaks in favor of either regular $2 (like 3/4in Ribeye) to $5 (1.5in Porterhouse or Ribeye, Tenderloin) steaks I get fresh from the grocery or huge, $40 aged bone-in Ribeyes that I pan-roast/broil/grill at home (or a friend's home, I always bring the meat, they handle the drinks); only exceptions are when I'm out with friends and we can't grill at somebody's house. However if I had a regular disposable income every month amounting to about $500 I wouldn't be averse to having $500 steak once in a while.
Oh, there is one restaurant that serves a mean $10 tenderloin (standards of living corrected, I'd say that might be $20 if they're operating in the US) that I still go to, but it's not even a steakhouse. It's a local Spanish restaurant called Las Paellas, and they serve the tenderloin with this really fantastic sauce - kind of like the tomato salsa-based sauces I'd normally do for flank steak. However, when I get the recipe that comes near that damn sauce, I just might stop ordering that...except that's also the only place that got me to eat medium-rare steak with rice (seafood paella actually) and there's a gellato cafe right next to it.
*Not exactly the same as in the link, but I used that as a base recipe. Replaced the olive oil with sesame oil, spiked the balsamic with some pineapple vinegar, then added juice from a Mandarin orange. I then seasoned with some some Chinese 5-spice, some chili flakes, a bit of curry, and garlic. Tasted it before mixing it with the raw meat, and it's not too acidic, but there's a zing to the sourness and BBQ-levels of sweetness, which means a good amount of sugar to crust in lieu of a ton of black pepper.
Yep And I tried something different this time - I grilled it rare, then rested it in a pan with hot melted butter seasoned with herbs. After about five minutes I put 'em back on the grill to burn the butter on the steak to complete the crust, and also bring it up to medium rare. Rested it for 5mins more just waiting for the hotdogs my friend grilled, but I kind of underesimated how cold the weather was last night. Steak was a bit too cold halfway through our meal.
Just got lucky that the local deli had some nice US Angus steaks available - they usually get bought quick or they end up in wet aging bags if not sold within the day. For me though I'm fine with chilled Angus, or even local beef as long as it's fresh - if I want extreme tenderness I'd go to a Japanese steakhouse and have Wagyu (our Italian restaurants here use Angus or Wagyu, not te insanely expensive Ciannina, for their Porterhouse cooked in pizza ovens). As for flavor, there's that taste of fresh beef fat that I always like. It's hard to get from aged beef because you'll have to trim the fat on the outside, which aesthetically most restaurants and butchers avoid even with non-aged steaks. My friend however who was just getting into cow because of us got that good part off the ribeye when I sliced off the fat on the outside and handed it to him. He was oooh-ing while he basically melted that fat in his mouth, just pushing it around in there using his tongue before tearing apart the somewhat crispy connective tissue. Yeah, I shared my favorite part so he can understand why his other friends are obsessed with grilling cow meat, when, back in college, we were grilling exclusively pork belly (We weren't starving back in college, but back then $1.50 for a pound of belly made a lot more sense than $50 for Kobe or Black Angus...until I started experimenting with not so special beef that I can get for about $5 a pound). And I had to ditch Metric over the weekend because my weirdo friend who lived a few years in CA, despite growing up in Toronto and having returned to Manila a couple of years ago, is still trying to get the hang of Metric again.
And the best part - all this was around $25. Not bad, everyone thought, but then I remembered I can get six strip steaks at Costco or Sam's for the same money. The friend who we threw this party for was unfazed though - he works in Japan, so every chance he gets, he goes to this ranch in Kobe just to eat steak.
And of course, our hastily thrown together side dish (because we realized an hour before the party that all we had were meats). I just tossed them onto the baking sheet for my friend's ovenette, seasoned them with some steak rub then tossed 'em around in melted butter, baked on medium for 20 mins then grated cheese Quikmelt (really milky, local rip-off of Mozzarella by the dairy companies) on top. One of my friends already stole a few Taters off of it while I was swapping batteries on my Nissin speedlight
Pasteitje met Ragout
Shrimp marinated in mirin, dill, and curry powder. Baked at 200C/400F for 10 minutes and plopped into ragout on top of a puff pastry shell with a few slivers of pork belly.
No vegetables! I forgot too.
Oooooh that plate looks fantastic! Now I have a big idea for our next grill party! I'm just gonna egg my friends who have more money splurge on some tiger prawns, which I'll prepare like that, but I'll serve it with crispy beef ribs. Thanks!
I had to make a grilled cheeseburger deluxe for dinner tonight with my stripped-down version of McDonald's not-so-secret sauce.
The sauce for 2 burgers:
1 tablespoons mayonnaise
1 tablespoons ketchup
1 teaspoon sweet pickle relish
1 teaspoon ground pepper
1 teaspoon finely minced white onions
Mix them all together and let it sit for 1 hour to let the flavors blend.
Assemble the burger anyway you like.