Text 29713, 102 rader
Skriven 2012-09-18 21:50:04 av Michael Loo (1:261/1466.0)
  Kommentar till text 29667 av Dale Shipp (1:261/1466.0)
Ärende: steaks 263
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 -=> Dale Shipp said to Dave Drum <=-


 DS> When I was in college we often got chuck steak, and would treat
 DS> ourselves to sirloin when it went on sale for $0.79 per pound.  I'm
 DS> not sure what that might be in today's dollars:-}}

As I wrote someplace, in those days (well, in my college
and grad school days, which were a few years after yours,
though we still got shell sirloin for $0.79 on super
special) a plane ticket from Boston to Houston cost $200
round trip, and as of early 2012, it still does. Back
then, though, you could get a fairly festive meal for $2,
and now a similar dinner would be closer to $50, well,
maybe $40.


 DS> Lately, we have found that our local BJs consistently has very decent
 DS> Portorhouse steaks at a standard price of $6.99 per pound.  They come
 DS> packaged two in a pack.  Whenever we go there, we eyeball them and
 DS> grab the ones with a decent looking tenderloin attached.  Pretty good
 DS> eating, and not too bad on price for that cut of steak.

Funny thing is that I do the same thing, and I don't even
care for tenderloin. For me the factor the triggers the
thriftiness gene is the ratio of meat to bone.

 -=> Dale Shipp said to Jim Weller <=-

 JW> Sirloins are my favourite steaks; cheaper than porterhouse, T-bone
 JW> or rib but very flavourful and almost (but not quite) as tender.
 DS> See my post to DD.  We do like sirloin (and you had a very good
 DS> description of the different types), but at the price we can get good
 DS> Porterhouse they have become our favorite.  Rib or rib-eye is a bit
 DS> too fatty for our tastes, but would suit Michael quite well:-}}

The fattiness suits me well, but I actually prefer the
texture of a rare rare sirloin strip to that of any
other meat (except raw).

BONE MARROW FLAN WITH STEAK (misnomer)
cat: main, beef
Yield: 8 servings

8 2-inch beef marrow bones
1/2 c minced shallots
1 c dry red wine
3/4 c heavy cream
2 lg eggs
salt and freshly ground black pepper
1 1/2 c milk
8 boneless sirloin strip steaks (10-12 oz each)
Kosher salt

The bones should be smooth and cylindrical for the most
attractive appearance. Cut ends to expose the marrow.
Chill bones at least 1 hr. Using a long thin knife, cut
around the inside surface of the bone and push out the
marrow in one piece. Place marrow in a bowl of cold
water, and refrigerate at least 3 hr and up to 24 hr.

While marrow is refrigerated, place empty bones in a pot
and cover with water. Simmer until all the fat and meat
scraps can easily be scraped away, about 2 hr. Remove
bones from water, scrape them clean and set aside.

To prepare flan: In a small nonreactive saucepan, combine
shallots and wine. Bring to a simmer, and cook until
almost all the wine has evaporated, about 30 min. Remove
from heat, and allow to cool. In the container of a
blender or food processor, combine cream, eggs and
shallot mixture. Puree until smooth. Season to taste.
Strain through a fine strainer, and set aside.

Preheat oven to 300F. Place teakettle of water over high
heat to bring to a boil. Wrap one end of each bone tightly,
first with plastic wrap, then with foil. Stand each bone up
in a deep roasting pan with the foil on the bottom. Pour
the flan mixture into the bones, filling them up halfway.
[Then empty water from kettle into the pan, I think,
even though the recipe doesn't say.]
Cover pan with a lid or heavy-duty foil, and place in oven.
Bake 45 min. Remove from the oven but keep in the pan.

Prepare a hot grill or broiler. Remove marrow from water,
and cut into slices 1/2" thick. Grill or broil the steaks
to taste. While steaks are cooking, place milk in a small
skillet over low heat and bring to a slow simmer. Add
marrow slices, and poach until the surfaces are smooth
and they are heated through, about 5 min.

To serve, place each steak on a plate. Carefully remove
the foil and plastic from each bone, and place a bone,
flan side down, on each plate. Fill the empty top halves
of each bone with the marrow slices. Serve immediately.

Adapted from Judson Grill
NY Times 9-16-98
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