cue the Aaron Copeland music please...
I really like reading the Wall Street Journal. I know you're thinking boring business paper. Well it was, and some of it still is. But their technology stuff from Walt Mossberg and the Personal Journal, and Weekend Journal are just great. Music reviews, travel info, and well a little of everything. I think (I say think because I rarely ever read it) the editorial section is pretty conservative. But I really read it for investing advice and trends, and really enjoy their features. Probably old timer WSJ readers hate the stuff I like. Oh well.
So today there is an article on The Search for the Perfect Steak. It is a pretty good read. Or a listen. Here's the podcast of the story.
Bottom line:
Get a good cut, some NYC chefs shop at Costco for their beef. I have bought from there, but I really like my local guy "Joe" see below.
Age it at home if you can. A risky thing to do says the health officials, but aged beef makes the beef taste better and stronger. It is like reducing a sauce. But you have to cut away the outside of the beef that goes "bad" during the process.
Cook over really really high heat. No your home broiler probably doesn't get that hot. But a good cast iron pan setting on high for a while will. I love cast iron. There is always a Lodge pan on my stove oiled and ready to go at all times. Yes it is pretty non-stick. Here's a good page with cast iron info.
After reading the article, and thinking about making a brisket with an overnight cook tonight, I figured it was time to go to my local meat market. So I saw my butcher Joe at Galvan's in San Leandro today. He's Da Man. I picked up a brisket for overnight cooking, 2 prime porterhouse steaks, and some sushi tuna.
He said forget about home aged beef. You have to cut so much off it gets
expensive fast. He can get aged beef, but you can't buy a steak or 2 from
him, you have to buy the whole loin. He said if you want aged beef get
mail order (very expensive) or for about the same price just go to a steak
house and live it up a little.
For home just try to find good "Prime" cuts, cook, enjoy. He also he said
it is pretty easy to get Kobe beef these days. He said he can get it
anytime but it can really vary, some is really tender like you'd expect,
some more like prime. Last time he got some it was about 35 a pound I
think he said. Again you buy the whole thing, not a steak or 2. About 10
to 12 pounds.
Phew that's some cash!
Joe, he's good to go.
Maybe I just go to Alfred's Steakhouse in San Francisco. Old school, and good stuff Maynard...
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