June 30th, 2010

Unusual Beef Steaks for 4th of July


Would ya look at that gorgeous egg on top of that dreamy, juicy steak?

Amelia Levin over at the LA Times gives us the head’s up on some “unusual” cuts of steak you could try this 4th of July.

Now, you love steak, so you may be familiar with most of these already. Us aficianados usually are in the know. But there may be one or two you don’t know much about.

So, check out her list here.

And let me know if you’ve found a new favorite!

Photo courtesy of Bill Hogan/LA Times.

June 28th, 2010

8 of the Most Expensive Cuts of Beef You Never Knew You HAD to Have!


8 of the Most Expensive Cuts of Beef You Never Knew You HAD to Have!

You love steak, and even in a recession you want the best that money can buy.  But how much money are you really willing to drop to buy the “perfect” steak?

Let’s say you have an unlimited budget…what would be the best steak that your money could buy?  Here’s a list of the 8 most expensive types of beef.  The prices listed below are based on USDA Prime quality beef, but prices will vary according to your geographic location, the portion size, and grade of beef selected.

Not all beef is created equal.  If you want to eat the best steak of your life, it’s gonna cost you…and it’ll be worth every penny.

The Best of the Best

1)    Kobe Beef

This beef comes only from Kobe, Japan; therefore, costs more the further you travel from Japan.  What makes it so special?  Well, it comes from Wagyu cows that have been massaged with sake-fed grain fodder and given one beer a day.  This makes the beef tender, flavorful and wonderfully marbled.  You can find this in most of the top, high-end steakhouses in the U.S. like Japonais in Chicago.

At the Renga-tei Restaurant in Kobe, a cut of Wagyu, wrapped in rice paper and seared on an iron grill, then served with salmon and salad is $206.  Chef Varley’s “Triple Seared” Japanese Kobe in Las Vegas costs $33 an ounce.  So, an eight-ounce serving is $264.


2)    American Wagyu

This type of beef comes from Wagyu cows imported from Japan but raised here in the U.S.  They are rare (there aren’t very many of them) so they are expensive.  They, too, are tender and very flavorful.  You can find this type of beef at BLT Steak in New York City.  There, an American Wagyu 12-oz. ribeye runs $92.

3)    Tenderloin

Typically, the most expensive cuts of beef are taken from the most tender parts of the cow.  These are the parts that don’t get “overworked” in the animal’s lifetime.  Therefore, they’re tender.  Tenderloin is an amazing example of this.  Try The Tenderloin Room in St. Louis.

The “Pepperloin a la Tenderloin” dish at the Tenderloin Room (which consists of slices of specially seasoned, marinated tenderloin) costs $38.

4)    Filet Mignon

Now, this is exquisite.  Filet mignon is taken from the small end of the tenderloin (called the short loin) and is known as the “king of steaks.”  It can often be cut with a fork, it’s so tender.  My mouth is watering just thinking about it.  You can find delectable filet mignon at most any upscale steakhouse, but I prefer an at-home version delivered by the Kansas City Steak Company.  They’re widely known for their corn-fed beef – especially the filet mignon.

A 12-oz. filet at BLT Steak in NYC is $42.  Six 6-oz. filets from Kansas City Steak Company run $64.95.  Definitely a better buy.


5)    Kansas City Strip

Strip steaks, taken from the short loin, are particularly tender, but not as tender as the tenderloin.  They can, however, but cut into thicker portions which is appealing to lovers of more rare beef.

Sometimes called New York Strip or Delmonico, you can find strip steaks just about everywhere!


6)    Porterhouse

Ahhh, the Porterhouse!  Part tenderloin and part strip steak, this hefty favorite divides the two with a bone that helps provide amazing flavor.  The Porterhouse has a larger side of tenderloin than on a T-bone. Peter Luger Steak House in Brooklyn, NY, is famous for its 2-person Porterhouse.  Newsday describes it as “Fibrous, mineral-sweet beef, crusty and tender.”  Yum!

A single Porterhouse at the Tenderloin Room in St. Louis runs $39.


7)    T-Bone

The yin to the Porterhouse’s yang, the T-bone is a more conventional favorite, yet still pricey in upscale restaurants.  The fact that this type of steak comes from the short loin section of the cow (and, thus, the most tender) makes it expensive.  Find a great T-bone at Ruth’s Chris Steak Houses across the country.  A good bet.

8)    Bone-in Ribeye (Cote de Boeuf)

It’s the bone that gives this cut its flavor.  Leave the bone in and you leave the rich flavor intact.  The ribeye comes from the rib section of the cow, which gives it its hearty flavor.  Bob’s Steak and Chop House in Dallas, TX, has a bone-in beauty to die for!


June 25th, 2010

5 Ways to Ruin a Great Steak


Our chef friend gives us his thoughts on what NOT to do when on the quest for a wonderful steak. I, for one, will take note because I need all the help I can get! Read on . . .

5 Ways To Ruin A Great Steak

5) Flipping Flipping

Don’t flip your flipping steak 42 flipping times. I know it’s so tempting – you just want to have a peek. You can’t see what is happening on the bottom of your steak – you feel so helpless! Leave it alone! It will be OK. Trust me.

Your best bet is to sear the steak for 2 minutes on each side on high heat. After that, it depends on the cut of beef and the thickness. Even for an average T-bone, cooked to medium rare, you are looking at almost 9 minutes on medium heat before you flip it (after the sear process).

Check out a grilling chart-


Also, don’t flip your steak with a fork. You will lose juices. Use tongs or a spatula.

4) Fast Food Steak…

Don’t take your steak out of the fridge and toss it on the grill. The steak needs to be at room temperature before it hits the grill. So slow down, relax….Pull the steak out early and let it warm to room temperature.  You also need patience after you take the steak off the grill. Allow the steak to rest for a full five minutes before cutting it. This allows the juices and flavors to develop.

3) Fancy Marinades – Ooooh La La

Don’t marinate aged choice or prime beef, or you will ruin the steak! A great steak can stand on its own, it doesn’t need to be masked with a girly marinade. A marinade can help less tender cuts, such as flank, but not a prime cut of beef.

2) Steak Sauce, Really? Seriously?

Sir, would you like to taste some steak with your overpowering tangy ketchup sauce?

A great steak doesn’t need steak sauce. Steak sauce ruins the flavor of the meat. Steak sauce is a way to mask the flavor of an inferior steak. Steak sauce, while appropriate on a bologna sandwich, is not appropriate on a prime cut of beef.

In some of the finer steak houses you could get slapped or asked to leave for requesting steak sauce.

1) Well Done – Noooo

The number one way to break a steak is to cook it until it resembles a piece of charcoal. A well done steak is dry, leathery and tough. The juices are cooked away and it loses its flavor. If you are going to order a steak well done, just order something else. Ask for some beef jerky and ketchup.

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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

Read More About Me »

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