Tonight's Dinner: Steak
-
The last couple of shopping cycles, I've used Doordash for purchases at Costco. I'm not a member, and using Doordash doesn't require me to be one.
So, the last couple of times, I've bought steaks (and other things) from Costco.
Mrs. George prefers filet mignon, but I'm a strip steak kind of guy. Because of the way they're packaged, I end up with extra filets. Mrs. George likes them thin, so I always filet the filets so that there's a LOT more filets than strip steaks. I vacuum package them into 1-meal bags.
As I said, because of the excess filet, I ended up with a filet for Mrs. George (filet'ed so it's about ¾" thick) and a regular one for me.
For Mrs. George - generous salt and pepper on both sides. Into the fridge for a couple of hours before cooking. For me, generous salt and pepper on the filet, and into the sous vide to cook to about 125 degrees. Hers went into the oven at 225 degrees for 45 minutes.
After 45 minutes of "reverse sear," hers was (gasp) well-done. I put both steaks into a cast iron skillet for finishing. EVOO and butter. Basting the steaks throughout with the dripping. On serving, I slathered some chimichurri all over mine.
She liked hers, and today, I reaffirmed that I really like strip steak more than filet.
Good experiment, and lesson learned.
"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
-
With the price of steak rising, I’m experimenting with top sirloin. I fry brine it wrapped in plastic for 10-12 hours then either grill of pan sear. Absolutely delicious, very lean and tender. $7 a pound.
“I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill
-
The last couple of shopping cycles, I've used Doordash for purchases at Costco. I'm not a member, and using Doordash doesn't require me to be one.
So, the last couple of times, I've bought steaks (and other things) from Costco.
Mrs. George prefers filet mignon, but I'm a strip steak kind of guy. Because of the way they're packaged, I end up with extra filets. Mrs. George likes them thin, so I always filet the filets so that there's a LOT more filets than strip steaks. I vacuum package them into 1-meal bags.
As I said, because of the excess filet, I ended up with a filet for Mrs. George (filet'ed so it's about ¾" thick) and a regular one for me.
For Mrs. George - generous salt and pepper on both sides. Into the fridge for a couple of hours before cooking. For me, generous salt and pepper on the filet, and into the sous vide to cook to about 125 degrees. Hers went into the oven at 225 degrees for 45 minutes.
After 45 minutes of "reverse sear," hers was (gasp) well-done. I put both steaks into a cast iron skillet for finishing. EVOO and butter. Basting the steaks throughout with the dripping. On serving, I slathered some chimichurri all over mine.
She liked hers, and today, I reaffirmed that I really like strip steak more than filet.
Good experiment, and lesson learned.
-
@Klaus said in Tonight's Dinner: Steak:
@George-K said in Tonight's Dinner: Steak:
Hers went into the oven at 225 degrees for 45 minutes.
I totally agree. Sacrilege it was.
No, anyhow, now I have a rather large, medium-rare, filet in the refrigerator. What should I do with it?
-
With the price of steak rising, I’m experimenting with top sirloin. I fry brine it wrapped in plastic for 10-12 hours then either grill of pan sear. Absolutely delicious, very lean and tender. $7 a pound.
@Mik said in Tonight's Dinner: Steak:
With the price of steak rising, I’m experimenting with top sirloin. I fry brine it wrapped in plastic for 10-12 hours then either grill of pan sear. Absolutely delicious, very lean and tender. $7 a pound.
And with a good bit of taste, but watch your sales. I wonder how a lesser grade T-bone would do, using the same method? Down here, you can grab those in the sub-$6 range on occasion.
-
The last couple of shopping cycles, I've used Doordash for purchases at Costco. I'm not a member, and using Doordash doesn't require me to be one.
So, the last couple of times, I've bought steaks (and other things) from Costco.
Mrs. George prefers filet mignon, but I'm a strip steak kind of guy. Because of the way they're packaged, I end up with extra filets. Mrs. George likes them thin, so I always filet the filets so that there's a LOT more filets than strip steaks. I vacuum package them into 1-meal bags.
As I said, because of the excess filet, I ended up with a filet for Mrs. George (filet'ed so it's about ¾" thick) and a regular one for me.
For Mrs. George - generous salt and pepper on both sides. Into the fridge for a couple of hours before cooking. For me, generous salt and pepper on the filet, and into the sous vide to cook to about 125 degrees. Hers went into the oven at 225 degrees for 45 minutes.
After 45 minutes of "reverse sear," hers was (gasp) well-done. I put both steaks into a cast iron skillet for finishing. EVOO and butter. Basting the steaks throughout with the dripping. On serving, I slathered some chimichurri all over mine.
She liked hers, and today, I reaffirmed that I really like strip steak more than filet.
Good experiment, and lesson learned.
-
Took the leftover medium-rare steak, and sliced about half of it into about ¼" thick pieces. Warmed it in the oven (not cooked, just warmed).
Put it on top of a garden salad with blue cheese dressing.
Yum.
I have enough for tomorrow's lunch as well. Tomorrow I won't forget to crumble some actual blue cheese on it as well.
