tag:blogger.com,1999:blog-1349290550527925310.post560331237912136440..comments2024-03-15T19:33:28.397-04:00Comments on The Trad: My Take On Trad Dad's Steak - A Love Songtintinhttp://www.blogger.com/profile/13652066200071703445noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-1349290550527925310.post-2208641197151650002010-12-27T00:58:49.434-05:002010-12-27T00:58:49.434-05:00strange that i missed this one- proves me right fo...strange that i missed this one- proves me right for strolling through the archive- funny timing too, just had steak this sunday night with my son... my daughter is a (shame, shame) vegetarian, and when she's at her moms, well you can imagine...<br />great postAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-27599833809855285182010-07-13T01:55:31.906-04:002010-07-13T01:55:31.906-04:00Great Post. Agree with the Cabernet comment. Go ...Great Post. Agree with the Cabernet comment. Go with a Shiraz from Australia (great Summer time red pairing). I don't own a cast iron, but I cook my steaks with lots of salt&pepper in a non stick pan with olive oil. If you like it rare, on the pan is just fine, but if you're going for med-rare throw it in the oven to cook for a bit, otherwise trying to cook 1.5-2inch steak is gonna be next to impossible and you will just burn your steak. PLEASE PLEASE do not cook to medium and beyond...seriously.Tropic of Youthhttp://www.tropicofyouth.comnoreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-25999336641937039192010-07-12T21:13:12.166-04:002010-07-12T21:13:12.166-04:00This comment has been removed by the author.tintinhttps://www.blogger.com/profile/13652066200071703445noreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-19972155216031380262010-07-12T21:13:11.009-04:002010-07-12T21:13:11.009-04:00Thanks, Brian. I can't wait to check out your ...Thanks, Brian. I can't wait to check out your mixes.tintinhttps://www.blogger.com/profile/13652066200071703445noreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-51506181383157465282010-07-12T21:05:11.583-04:002010-07-12T21:05:11.583-04:00Great effin post man. You should have a secondary ...Great effin post man. You should have a secondary blog just covering your food and drinks posts!Brian Gossetthttp://since78.briangossett.comnoreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-89217722690547530292010-06-30T09:57:30.088-04:002010-06-30T09:57:30.088-04:00Jovan, as a renter I used to use a portable gas gr...Jovan, as a renter I used to use a portable gas grill built for camping. Worked great.Easy and Elegant Lifehttps://www.blogger.com/profile/09951907004091808223noreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-83069401829394112122010-06-30T09:45:39.322-04:002010-06-30T09:45:39.322-04:00Jovan- Use this:
http://www.google.com/products/c...Jovan- Use this:<br /><br />http://www.google.com/products/catalog?rlz=1T4GWYF_enUS309US309&q=butane+stove&um=1&ie=UTF-8&cid=15283830588906155389&ei=z0krTNCiO8L58AajtZ3SCA&sa=X&oi=product_catalog_result&ct=result&resnum=2&ved=0CDEQ8wIwAQ#<br /><br />Portable butane grill. Used in brunch lines everywhere. Best to use outside. Cheap and they work well if you have an electric stove.tintinhttps://www.blogger.com/profile/13652066200071703445noreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-44863498121883164782010-06-30T01:01:49.614-04:002010-06-30T01:01:49.614-04:00What happens if I have an electric stove and I can...What happens if I have an electric stove and I can't unplug my smoke detector? Am I just S.O.L.? :P I don't have much of a choice since I rent... as it is I have to open like every single window and turn the vent fan to full. Even then the smoke alarm will inevitably go off when cooking a steak. I like the idea of the ribbed, cast iron pan. I'll have to find one.<br /><br />Montreal steak rub is good but I love salt, pepper, and minced garlic too. A lot of my family use the morning's leftover coffee to marinate their steaks. Sounds weird, but it's quite good.<br /><br />Did I mention I love your blog and wish mine was nearly as good? Keep it up.Gisellehttps://www.blogger.com/profile/15802177326050498949noreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-92140374555041189432010-06-29T11:47:19.117-04:002010-06-29T11:47:19.117-04:00TinTin,
Try marinating your steak overnight in th...TinTin,<br /><br />Try marinating your steak overnight in this:<br />2 TBS light brown sugar<br />1 TBS Coleman's dry mustard<br />2 cloves garlic -pressed<br />1/3 C cheap bourbon<br />1 cup Kikkoman low-sodium soy sauce<br />1 cup water.<br /><br />Put dry ingredients in a bowl and add bourbon. Whisk to dissolve sugar and mustard. Add rest of ingredients. Keeps for a week or two in the fridge. Marinate beef overnight in the fridge with a half-cup or so in a ziplock. Marinate chicken for 3-4 hours in a ziplock in the fridge. Puts a nice carmelized crust on when you grill it. Dee-lish! -HedgehogAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-34713882719509395732010-06-24T20:51:04.634-04:002010-06-24T20:51:04.634-04:00Pan fried - the way God intended.Pan fried - the way God intended.JRShttps://www.blogger.com/profile/08976047323631782367noreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-3560917883756241282010-06-24T15:22:35.202-04:002010-06-24T15:22:35.202-04:00Love your writing and the pictures are perfect. I&...Love your writing and the pictures are perfect. I'd have liked more pictures of the steak texture afterward - one is not enough. I guess you want to leave us with imagination. <br /><br />I've always asked my server for the steak to be "medium rare, and more on the rare side please." After reading this I think it's time to just make a bold move and go rare.Lila | Thanhhttps://www.blogger.com/profile/00125217699521548470noreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-45491693557219059162010-06-24T09:17:19.711-04:002010-06-24T09:17:19.711-04:00I just bought a big green egg...you are able to ge...I just bought a big green egg...you are able to get them to 900.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-57888741624741122862010-06-24T08:32:30.366-04:002010-06-24T08:32:30.366-04:00Perfect. I've achieved the same results by usi...Perfect. I've achieved the same results by using a cast iron griddle on my gas grill outside. I just leave it on with the cover down until it's smokin' hot and then slap on the steak. Maybe it helps that the temps are hovering around 100ºF at dinnertime? I hate to heat up the kitchen.<br /><br />"... hot tub on a 100 degree day." Wish I'd written that.Easy and Elegant Lifehttps://www.blogger.com/profile/09951907004091808223noreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-12432552167947774312010-06-23T19:35:43.395-04:002010-06-23T19:35:43.395-04:00I am a longtime reader, but I have never posted a ...I am a longtime reader, but I have never posted a comment. This was a great post. I was already planning to cook a dry aged tonight, but this provided me some ressurrance about my technique.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-35003327089430729372010-06-23T13:57:03.977-04:002010-06-23T13:57:03.977-04:00Really enjoyed this, T.
I like the cast-iron tric...Really enjoyed this, T.<br /><br />I like the cast-iron trick AKA "a la plancha," too, but I usually top the steak w/ a smaller cast-iron pan and set a brick in it, which makes for quicker firing times -- and much less smoke. Old Steak & Ale wisdom, no shit. <br /><br />You can get the same Hades heat from a grill, you just have to know your way around a chimney starter and not be fond of your eyebrows.GSV JRhttps://www.blogger.com/profile/05151693998976927921noreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-13234432838717504352010-06-23T08:44:32.535-04:002010-06-23T08:44:32.535-04:00DMW- You gotta fan?DMW- You gotta fan?tintinhttps://www.blogger.com/profile/13652066200071703445noreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-85680812160520009312010-06-23T08:36:15.663-04:002010-06-23T08:36:15.663-04:00Great post Tintin - so I expect the next time you ...Great post Tintin - so I expect the next time you are in town you will be cooking dinner?? DMWAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-17356883793769254392010-06-22T18:47:32.624-04:002010-06-22T18:47:32.624-04:00134...
I love Alton. Will have to check it out.
J...134...<br />I love Alton. Will have to check it out.<br /><br />JMags- Thanks. That's swell to hear. Maybe I should dump this clothing thing. But the old man looks good in that fine madras shirt.<br /><br />KS- Another conversion.<br /><br />Skorp- The old man's marinade rules. Maybe he'll pass the Top Secret potion to us here. The kitchen is a NYC kitchen. Looks great. Useless to work in.<br /><br />Main Line- Two glasses of wine "while salt and pepper do their magic" usually means room temp. BTW, still waiting on your response to Schweppes Bitter Lemon on the Main Line. Everywhere you've suggested comes up zero. You really are an attorney. <br /><br />beerguzzler- I'll give it a try. Not here in NY but outside the city.<br /><br />anon 14:59 - Heat detectors...Great Idea! I'm taking it.<br /><br />Ben- That's...rare humor.<br /><br />Sean- Like the paper towel trick. However, nothing but S&P on dry aged beef.<br /><br />Family Man - I tried canola oil. I get it. Less smoke. But I tried it. Less flavor.<br /><br />Josh- I'm trying the Vin paper towels. Great idea. <br /><br />Bro- Give the rare a try. You may never go back to dry and chewy beef.<br /><br />Enzo- The Foxtrot throws me pasta on Saturdays. You back from the land of my home boys?tintinhttps://www.blogger.com/profile/13652066200071703445noreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-51797237286724446362010-06-22T18:43:25.796-04:002010-06-22T18:43:25.796-04:00You have got to teach the Italians in Florence how...You have got to teach the Italians in Florence how to prepare "la Fiorentina"... the meat is something to cry for, but a bit too alive for me...<br /><br />Apart from an artistic publication, this post was hormonally male...damn good writing.<br /><br />Seriously, I'd trade some serious Italian cooking for a decent steak like this once in a while!initials CGhttps://www.blogger.com/profile/16676097755038091712noreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-33998026159247259302010-06-22T16:57:07.872-04:002010-06-22T16:57:07.872-04:00Steak on Sunday? Didn't anybody ever tell you...Steak on Sunday? Didn't anybody ever tell you that the only beef you should be eating on Sunday is in the meatballs you have with pasta?<br /><br />Looking forward to trying this...Enzo AGChttps://www.blogger.com/profile/16954814706002705880noreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-86721800513180164352010-06-22T16:55:53.252-04:002010-06-22T16:55:53.252-04:00Wait, I'm thinking up some advice of my own to...Wait, I'm thinking up some advice of my own to leave so I can particpate too.<br /><br />I got nuthin, besides I'm a medium well man so I'm sure you will somehow question my taste or more likely my manhood.<br /><br />I have learned that when in a restaurant of medium priced meals, it is best to order thicker cut meats a half step above how you like them as the cook is usually in a hurry to get yours off the grill to match the rest of your party and will inevitably send it out to you early and consequentially a bit undercooked.<br /><br />O yeah, and wrap it in bacon. Bacon makes everything better.brohammashttp://www.brohammas.comnoreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-44153869389653853982010-06-22T16:52:22.478-04:002010-06-22T16:52:22.478-04:00Love the rhythm of the pictures and text in this p...Love the rhythm of the pictures and text in this post. Nice job. And dammit if I don't really wanna steak right now. Pretty sure I can smell it over here, Tintin.<br /><br />Re the smoke: I have vivid memories of my Dad waving around a hank of vinegar-soaked paper-towels draped over the end of a yard stick whenever our house got smoky. It looked kinda goofy, but absorbed the smoke almost instantly.Joshhttp://www.shortshrifted.comnoreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-89221608977664067022010-06-22T16:36:31.567-04:002010-06-22T16:36:31.567-04:00Great post.
I, too, thought of Alton Brown, but I...Great post.<br /><br />I, too, thought of Alton Brown, but I thought of his steak-on-a-cast-iron-skillet-done-on-the-stovetop-and-finished-in-the-oven episode, which prompted both me and my best friend, who was watching at the same time but at <i>his</i> home, to go out, buy a steak, and cook it a la Alton.<br /><br />Though he recommends Canola oil, which has a higher smoke point and less flavor than olive oil.Family Mannoreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-84244983113177941822010-06-22T16:27:51.354-04:002010-06-22T16:27:51.354-04:00Ditto on letting the meat warm up to room temp (or...Ditto on letting the meat warm up to room temp (or close too it) for about half an hour.<br /><br />On other tip- after salting, set the steaks on paper towels. They paper will wick away moisture from the surface and make seering faster.<br /><br />Pan sauces are good- while the steaks rest, saute shallots and garlic in butter, add white wine or red wine or sherry, maybe some mustard and or cream, the liquid from the rested steaks, and salt, pepper and parsley. And more butter. <br /><br />Call me first and I will help anyone with that!Seanhttps://www.blogger.com/profile/11513028602539111338noreply@blogger.comtag:blogger.com,1999:blog-1349290550527925310.post-65035594556108816042010-06-22T16:04:43.767-04:002010-06-22T16:04:43.767-04:00Well done!
Har har.Well done!<br /><br />Har har.Benhttps://www.blogger.com/profile/18227626694414844848noreply@blogger.com