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Thread: Steaks

  1. #1
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    Steaks

    Carrabow posting about Norton got me to thinking. Plain and simple food. A nice steak. What do you like as a side? Which country's beef do you prefer?

    Now I have not been to these countries but I have been to Photobucket. Lets have a look at a few nice steaks and then a lively discussion. For Norton, the first up is prime Nebraska corn fed beef. Served with a baked potato and some vegetables. Nothing pretentious.



    Now we move to the best I could find of Scottish Angus beef. Not cooked but looking damn good.


    Moving on to Argentina, please dont mind the woman, just look at the portion size.

    Then we have the super marbled beef of Japan.



    sorry but I could find no photos of true Scottish Black Angus steak, if someone can get it up, well done. The same goes with the Japanese beef. I can only find it thinly sliced for quick cooking and then dipping in a sauce. This thread is about steaks.

    Grilled Australian Rib Eye.



    And grilled up from New Zealand.



    Having spaghetti gravy I made today, but damn I am hungry for a nice BIG steak.
    Last edited by aging one; 27-06-2012 at 05:37 PM.

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    I had a really great T-bone in Outer Mongolia once.



    A simple slab of beef with chips.

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    T bone looks darn good to me. Again simple not fancy.

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    Quote Originally Posted by aging one View Post
    ...... The first up is prime Nebraska corn fed beef. Served with a baked potato and some vegetables.




    Best looking steak from the ones that are shown cooked in the photos. Looks like an excellent piece of meat. Nice size and thickness. Grilled seared marks to seal in the juices. I'd like to see just a little blood on the plate from the steak though. Potato looks good but where are the grilled onions that should be on top of the steak?
    "Don't Sweat the Small Stuff....and it is all small stuff"

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    I'm getting hungry; I'd love a nice steak just about now... There's a 49 baht steak place close to me, never been, presume it's a chicken or pork steak with a few vegtables?

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    Quote Originally Posted by aging one View Post
    T bone looks darn good to me. Again simple not fancy.
    I was going to get tho this T-bone steak. Sorry but not my style. This T-bone is cut way too thin. Heck, it is only as thick as a leather sole of a good pair of dress shoes and doesn't look to different either.

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    Americans always want more and bigger... A nice steak, sirloin or T-bone, doesn't need to be too thick, there's plenty to eat just enjoy the flavour...

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    I've been buying Aussie prime rump lately it's very good and cheap here in the UK.

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    Quote Originally Posted by Bettyboo View Post
    Americans always want more and bigger... A nice steak, sirloin or T-bone, doesn't need to be too thick, there's plenty to eat just enjoy the flavour...
    not talking about the quantity to eat. and for the flavor to be maximized the meat needs to be cut thick enough for the fat marbling to flavor the meat when grilled with the natural fat juices and blood.

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    ^ I'm not sure about that, I prefer quite a lean piece of meat with flavour.

    ^^ fukin poof; you are your Aussie rentboys...

    Expensive here in Thailand, a nice piece of Aussie meat. Back 20 years ago when i travelled around Australia, the meat was great and very very cheap - I'll never forget the best burger I had, a massive 'works burger' in the middle of nowhere, $5. Ate steaks regularly, lovely...
    How do I post these pictures???

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    sometimes a thin steak can be great. The Mexicans introduced the flank steak to American I do believe. Pure beef taste. Marinade it an then cut it into slices across the grain.


    Sea is right in that for most "older" Americans a steak is 200 grams plus minimum and just about 2 centimeters thick.
    How about it? The barbecue, the grill, pan fried?

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    And the Japanese apparently like a healthy portion. Take a look at these superbly cut pieces of Japanese Kobe Beef. Exquisite! and the sides that go along with it are something that just look divine.



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    Quote Originally Posted by Bettyboo View Post
    ^ I'm not sure about that, I prefer quite a lean piece of meat with flavour.

    i respect your opinion as to your likings there Bboo! Good eating either way.

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    ^ that Japanese pic looks nice.

    I'm really not an expert on beef and/or steaks, so you may well be right; lots of nice steaks out there to try though.

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    Whoa, thats the kind of photo I was looking for SEA, well done. Agreed on the sides. One of the first shots I have seen of it nice and thick.

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    I'm with SEA, a steak has to be fat enough to preserve the blood on the inside, a thin steak cannot do that.

    Lean steak has less flavour.

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    This article says otherwise... Actually, I don't know.

    Which steak tastes the best? - Slate Magazine

    The Verdict:
    Marbling, schmarbling. The steak with the least intramuscular fat tasted the best—and was also the cheapest. That said, the steak with the most marbling came in a not–too-distant second. Do the two share anything in common? Interestingly, neither was finished on straight corn or treated with hormones.

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    Quote Originally Posted by Bettyboo View Post
    ^ that Japanese pic looks nice.

    I'm really not an expert on beef and/or steaks, so you may well be right; lots of nice steaks out there to try though.
    it is the very rare occasion that I will actually eat a piece of beef. hard to resist if prepared properly though. and if Timber is doing the cooking, I'll certainly eat the steak....

    I much more prefer pork, fish and chicken. and again if prepared properly it makes all the difference in the world.

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    Quote Originally Posted by aging one View Post




    and I want to say that the glass of red wine makes the whole meal look wonderful. A Merlot I bet but my preference would be Shiraz even though I'm partial to a Chianti but then I'd have to have some pasta also and wouldn't want to be the over indulging Amerc......

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    Quote Originally Posted by Bettyboo View Post


    Marbling, schmarbling. The steak with the least intramuscular fat tasted the best—and was also the cheapest. That said, the steak with the most marbling came in a not–too-distant second. Do the two share anything in common? Interestingly, neither was finished on straight corn or treated with hormones.

    I volunteer to be one of the judges a the cook of a thick heavily marbled piece of Kobe and one with less inter muscular fat. it may take a few setting to come to a conclusion but willing to do it.

    Who's hosting AO.

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    Quote Originally Posted by SEA Traveler
    if Timber is doing the cooking, I'll certainly eat the steak
    I'd eat my shoes if Timber was cooking them.

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    Quote Originally Posted by Marmite the Dog View Post
    Quote Originally Posted by SEA Traveler
    if Timber is doing the cooking, I'll certainly eat the steak
    I'd eat my shoes if Timber was cooking them.


    how right you are. he's always done a wonderful job when he's prepared my meals. the presentation is to perfection as well. Timber always has a nice touch in what he does in the kitchen.

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    Quote Originally Posted by Marmite the Dog
    I'd eat my shoes if Timber was cooking them.
    Quote Originally Posted by SEA Traveler
    how right you are. he's always done a wonderful job when he's prepared my meals. the presentation is to perfection as well. Timber always has a nice touch in what he does in the kitchen.
    From what I have heard Timba has the essential steak down. Not a member one had anything but compliments.

    Just search Timba's and you will find great steaks.

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    Quote Originally Posted by SEA Traveler View Post
    Quote Originally Posted by Bettyboo View Post


    Marbling, schmarbling. The steak with the least intramuscular fat tasted the best—and was also the cheapest. That said, the steak with the most marbling came in a not–too-distant second. Do the two share anything in common? Interestingly, neither was finished on straight corn or treated with hormones.

    I volunteer to be one of the judges a the cook of a thick heavily marbled piece of Kobe and one with less inter muscular fat. it may take a few setting to come to a conclusion but willing to do it.

    Who's hosting AO.
    Proper steak judges, like wine judges, spit and don't swallow.

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    Quote Originally Posted by Sir Wilson View Post
    Proper steak judges, like wine judges, spit and don't swallow.


    no nibbles or bits from me. maybe someone else will bite.

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