Beef is cheap and plentiful and tasty in Canada So large steaks are pretty much bi-weekly. Several ways though (being students) marinate in teri yaki, have with pasta / mayo / sweet chilli, steak sandwich, generic seasoning, stir fry, or my favourite: steak with potato and steak.
sous vide steak is the only way to go. And you get a beercooler with it as well. http://www.seriouseats.com/2010/04/...er-cooler-the-worlds-best-sous-vide-hack.html
For all the meat fans on Bit I would highly recommend the River Cottage Meat book. Its a great read and highly informative on how to choose your meat and how to cook it.
Why thank-you! Seriously though, if anyone lives in London or is down visiting, take venture to Queens Road in Battersea, as this restaurant's steak is mind-blowing. No sauce needed, it's just pure awesome! http://www.santamariadelsur.co.uk/
Good Camel Thorn (Acacia Erioloba for those that are more familiar with latin names) coals, hot as hell, throw a good piece of meat on there (around 1 inch thick), wait till the blood juuuust starts showing, flip over, season with salt and pepper. Ait for blood agian. Take off. Medium Braai steak done. Don't wait for blood if you prefer Bleu... however, beef is hardly worth the skill involved in making it proper bleu... it's just not tasty enough... proper game meat bleu... hellsyeah.
I've had several good steaks and I'll list some that come to mind. Bistecca Fiorentina in Italy. A minimum 1.5kg with bone cooked rare and absolutely wonderful. Picture is taken from somewhere on the internet. Kobe beef fillet with truffle oil. Wonderful and tender but only enjoyable in portions less than 12 ounces in my opinion. Wagyu Marble 8 Australian Ribeye. Grilled to perfection and truffle butter melted on top afterwards. The most breathtaking steak I've had recently. Shown in the picture is a similar steak that was a Wagyu Marble 7 Australian Rib. Also, a nice steak tartare I had in New Zealand at the Botswana Butchery.
Being in Canada beef is readily available. When weather is good have steak pretty much weekly on the bbq. Soo good, odd time I'll use some steak sauce but its good with just steak seasoning (herbs and such, not dry rubs or sauces) Leftover steak makes a nice wrap if cut up into strips too!
I'm a bit late to the party, but isn't 16oz a bit much? I only weigh ~60kg, I'm not a big guy, that would overflow me. Anyway, my best steak would be rare, and YES to the peppercorn sauce, steak+that is ridiculously tasty. I have steak every time my parents come and visit, as I can't afford it myself, and it's such a treat.
Tonight's dinner is a sirloin, rare, stuffed in a baguette with loooads of fried onions and a big dollop of seedy french mustard. nom.
It's really not that bad, consider all the fat and bone that may be included in the weight, and anything lost during cooking. Also compare it to other foods, a "half pound" burger is already 8oz of just meat. Add in veggies, cheese and bun, then any fries/chips you're having with it. It adds up pretty quick. Certainly not a small steak, but it's nothing extreme. The largest I've seen was a 24oz prime rib my dad challenged, that was a beast.
4 pages about meat and nobody have mentioned entrecôte yet?' That is my absolute favorite kind of beef. Cooked just right (pink in the middle, but not bloody), and served with mushroom stew and some vegetables cooked in aluminum foil with a dash of crème fraiche.
actually kibbeh is cooked. kibbeh nayeh is raw and cut with onion and cracked wheat and is best with made with lamb, imho.
