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As Beef Prices Drop Restaurants Offer Cheaper Steaks

partysugar — Mon, 16 Mar 2009 03:30:41 -0700

With more consumers turning to less expensive cuts of meat, like ground beef, the price of premium cuts has dropped to a very low level. This is good news for restaurants who can sell the top notch beef at a lower cost.

To compensate for the reduced demands of meat, the industry is producing less and letting the cattle pasture longer. Since the cattle are going to market at an older age, there are more premium cuts of beef: mature cows have better marbling.

However, consumers and chefs shouldn't wait to take advantage of the cheaper beef, the low prices might be short lived:

Beef prices will likely rise more in the late spring and summer, when demand goes up starting with Mother's Day and continuing through summer because of grill-heavy holidays such as Memorial Day, Father’s Day, Independence Day and Labor Day.

While I've been more inclined to buy cheaper meat these days, it's good to know that the price of something is dropping, and perhaps, the next time I'm out, I will opt for steak. How about you? Have you changed your meat habits?

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Sunday BBQ: Grilled Steaks with Blue Cheese and Chiles

partysugar — Sun, 29 Jun 2008 06:00:15 -0700

If you haven't tried the classically delicious combination of steak and blue cheese, I highly recommend experimenting with this recipe. Don't be afraid, the natural pungency of the blue cheese is neutralized when mixed with cream cheese, jalapeño, shallots, and white wine vinegar.

Start making this dish in the morning to allow the steaks plenty of time to soak up the garlic parsley marinade. To grill this up tonight, get the recipe, and read more.

Grilled Steaks with Blue Cheese and Chiles
From Bon Appetit magazine

Ingredients

1 1/2 tablespoons olive oil
3 teaspoons minced fresh parsley, divided
2 garlic cloves, minced
6 1-inch-thick beef tenderloin steaks (about 6 ounces each)
2 ounces cream cheese, room temperature
1/4 cup finely crumbled blue cheese (about 1 ounce)
2 tablespoons finely chopped seeded red or green jalapeño chiles
1 shallot, finely chopped
3/4 teaspoon white wine vinegar

Directions

Combine olive oil, 2 teaspoons parsley, and garlic in 8x8x2-inch glass dish. Sprinkle steaks with salt and pepper. Add steaks to dish and turn to coat. Marinate steaks 30 minutes or cover and chill up to 1 day.
Mix cream cheese, blue cheese, chiles, shallot, vinegar, and remaining 1 teaspoon parsley in medium bowl. Season blue cheese topping to taste with salt and pepper.
Prepare barbecue (medium-high heat). Place steaks on grill rack (some marinade should still cling to meat). Cook 5 minutes. Turn steaks over.
Divide blue cheese topping among steaks. Grill until topping softens and steaks are medium-rare, about 5 minutes longer.

Serves 6.

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Two Days Only: Sizzler Sells Steaks For a Penny

YumSugar — Mon, 21 Jan 2008 06:27:31 -0800

If you happen to live near a Sizzler, don't be surprised if you see a big crowd hanging out there today and tomorrow (Jan. 21 and 22). Over the next two days, in celebration of their 50th anniversary, Sizzler is offering a buy one regularly priced eight-ounce steak dinner and get the second for a mere penny more.

In addition to receiving a great deal, customers can also receive the satisfaction of helping out a good cause. For every anniversary steak dinner sold, Sizzler will make a contribution to the Children's Miracle Network. They have committed to raising at least $50,000.

So if you like a great deal, and wouldn't mind a warm fuzzy feeling as a great side dish, then head to a Sizzler today or tomorrow. Oh and did I mention that they're also doing a scratcher game where you could win up to $50,000 for yourself? If you're interested, find a location near you.

Monday's Leftovers: Grilled Steak Salad with Green Beans and Blue Cheese

YumSugar — Mon, 27 Aug 2007 08:01:31 -0700

Mondays always seem to be my craziest days, work pulls me in multiple directions and the day goes by faster than I realize. This is why I try to make extra food on Sundays. This time it was an extra bit of Grilled Beef Sirloin and I'm pretty excited to turn it into a cold steak salad with green beans and blue cheese. To join me in a simple Monday meal, read more

If you have leftover steak like I do, you can either re-heat it in the microwave, over the stove or enjoy it cold.

Grilled Steak Salad with Green Beans and Blue Cheese
From Bon Appétit June 2001
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1 pound slender green beans, trimmed
6 cups arugula (about 6 ounces)
4 cups cherry tomatoes, halved
1 1/4 cups pitted Kalamata olives or other brine-cured black olives, halved
1/2 cup plus 1 tablespoon olive oil
3 tablespoons balsamic vinegar
3 8- to 9-ounce New York steaks
1 cup crumbled blue cheese

Cook green beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain.
Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl.
Brush steaks with remaining 1 tablespoon oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.
Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.

Makes 6 servings.

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Guess Who?

YumSugar — Thu, 10 May 2007 02:01:59 -0700

Guess who was seen promoting his new line of steaks? To find out, read more

Why it's Donald Trump! He was at the Sharper Image in NY promoting his new line of Trump Steaks, because you know, when you think Donald Trump you think steaks, and when you think steaks you think Sharper Image... right?

For years, people have told me the steaks in my restaurants are incredible," said Donald J. Trump, "so it makes sense that we expand our business to offer Trump Steaks(TM) to consumers everywhere. The Sharper Image is one of my favorite stores with all kinds of fantastic products and is the perfect venue for announcing to the world that Trump Steaks(TM) are ready to be enjoyed at home with friends and family. Trump Steaks(TM) are by far the best tasting, most flavorful beef that you'll ever eat, truly in a league of their own. Treat yourself to the very, very best life has to offer."

And I know that that's a written quote, but I can't help but think he actually said "Tee-Em" everytime those trademark symbols appeared.

View 8 Photos ›

Source: The Sharper Image
Image Source

Are Chicken Fried and Country Fried Steak the Same Thing?

YumSugar — Fri, 17 Apr 2009 03:30:19 -0700

I've always been curious to know myself - so you can imagine my delight when The New York Times and Southern food expert John T. Edge answered my own personal burning question. Find out what the answer is when you read more.

To many Americans, the terms "chicken fried steak" and "country fried steak" are used interchangeably to describe steak that's been pounded, coated and fried, and served with gravy. But there is a regional distinction, Edge maintains: Country-fried steak is a "pan-Southern" dish - a dish that sort of embodies the cuisine of the collective South - and is usually simmered in gravy. Chicken fried steak is a Texas variation that's fried and served alongside creamy gravy.

Other authorities contend that chicken fried steak, a favorite in Texas, Arkansas, Missouri, and Oklahoma, is deep-fried in the manner of fried chicken, as opposed to country fried steak - popular in Alabama, Kentucky, Mississippi, and the Carolinas - which is dredged and then pan-fried in gravy. And although the gravy in country fried steak may be brown or white, chicken fried steak is served with a white pepper gravy.

Were you aware of the distinction? Do you prefer country fried steak or chicken fried steak?

Sunday BBQ: Grilled Rib-Eye Steaks with Cola Steak Sauce

YumSugar — Sun, 24 Aug 2008 06:00:00 -0700

I'm always trying to find creative new uses for foods, so I knew I had to try this recipe! It calls for cola, which adds a caramelized sweetness to the steak sauce.

Although the steak is garnished with thick-cut red onions, when I make it, I plan on throwing in sliced mushrooms for good measure. Who doesn't like mushrooms sautéed with steak?

To fire up the grill with this steak, read more.

Grilled Rib-Eye Steaks with Cola Steak Sauce
From Every Day With Rachael Ray magazine

Ingredients

1 cup cola
1 cup ketchup
1/4 cup steak sauce, such as A.1.
Juice and zest of 1 lemon
1/2 teaspoon ground ginger
Salt and freshly ground pepper
4 tablespoons unsalted butter, softened
4 garlic cloves, smashed and finely chopped
1 loaf Italian bread, cut at an angle into 1-inch-thick slices
2 large red onions, cut into 1/2-inch-thick slices
Three 14-ounce bone-in rib-eye steaks
Extra-virgin olive oil

Directions

In a medium saucepan over medium heat, bring the cola, ketchup, steak sauce, lemon juice and zest, and ginger to a simmer and cook, stirring occasionally, until reduced by half, about 20 minutes. Season to taste with salt and pepper.
In a small bowl, combine the butter and garlic. Preheat a grill or grill pan to medium heat. Spread the bread slices on both sides with the garlic butter and grill, turning once, until golden, about 5 minutes.
Brush the onion slices and steaks with olive oil and season with salt and pepper. Increase the heat to medium-high.
Grill the steak and onions until the steak is cooked to the desired doneness (about 4 minutes on each side for medium-rare) and the onions are softened.
Slice the steak into thin strips. Top each toast with steak, onions and cola sauce.

Serves 4.

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Sunday BBQ: Grilled Skirt Steak With Chimichurri

YumSugar — Sun, 12 Jul 2009 06:00:26 -0700

When envisioning steak for dinner, cuts such as ribeye and tenderloin might be the first to come to mind. But don't forget skirt steak, a thin cut that's supreme when it comes to outdoor grilling.

This type of meat has more fat than a hanger steak or flank steak, meaning even the most mildly seasoned skirt steak will have out-of-this world flavor and juiciness.

Highlight the rich taste of the meat with this Mark Bittman recipe. The steak is served with an elemental chimichurri sauce of garlic, parsley, lemon juice, and olive oil. See it when you read more

Monday's Leftovers: Seared Skirt Steak With Mushroom Salad

YumSugar — Mon, 13 Jul 2009 07:50:19 -0700

Trying out a mushroom & Swiss Angus burger in a recent taste test provided me with a much-needed reminder that there's really no combination like steak, mushrooms, and Swiss cheese to please a crowd of meat eaters. I've got a speedy weeknight dinner planned that makes the most of leftover skirt steak by serving it alongside a slivered mushroom salad.

Because skirt steak is a thin cut, it already cooks quickly, but slicing it up into pieces, as this recipe suggests, means your meal will be ready even sooner. Make your family and friends happy when you make this tonight

Steak Sandwiches Two Ways - Beginner & Expert

partysugar — Tue, 19 Jun 2007 12:08:18 -0700

If you're a female and you like to cook, chances are you have a hungry male in your life who needs feeding. What do hungry husbands/boyfriends/sons/brothers/fathers like to eat? Simple foods like steak and sandwiches, or combine the two for the ultimate manly comfort food: the steak sandwich. Because of its genuine versatility, having a delicious steak sandwich recipe is a must for home cooks. Serve with a green salad and red wine for a romantic evening, or make a bunch for the boys to enjoy while watching baseball and drinking beer. Whether you're new to the kitchen or an old pro, make steak sandwiches based on your level of cooking expertise. Check out my two recipes: one for the novice and one for the advanced, just read more

Beginner Steak Sandwich
Modified from Absolute Recipes

3 oz roast beef (cooked eye of round roast) all fat removed
2 slices cheddar cheese (3/4 oz)
1/2 medium onion; thinly sliced
1 tablespoon milk
no-stick cooking spray
1 soft sandwich roll

Thinly slice the roast beef and heat until warm in a 350°F oven.
Saute the onion until limp about five minutes in a skillet coated with no-stick cooking spray.
Meanwhile, tear the cheese slices into small bits and place them in a small saucepan with the milk. Melt on a stove in a saucepan, stirring twice.
Layer the roast beef on the roll, followed by the onion and the cheese sauce.
Wrap in foil and warm in the oven for several minutes.

Serves 1.

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Expert Steak Sandwich
From Bon Appetit magazine

1/2 cup mayonnaise
1/4 cup prepared white horseradish
4 tablespoons (1/2 stick) butter, divided
3 1-inch-thick beef tenderloin steaks
3 medium onions, thinly sliced
8 ounces large shiitake mushrooms, stemmed, caps thinly sliced (about 5 cups) 1 cup beef broth
4 large croissants, halved horizontally, lightly toasted
2 cups arugula

Mix mayonnaise and horseradish in small bowl to blend.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle tenderloin steaks with salt and pepper.
Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to work surface.
Melt 3 tablespoons butter in same skillet over medium-high heat. Add onions; sauté until dark brown, about 25 minutes.
Add mushrooms; sauté until tender, about 5 minutes.
Add broth; boil until juices are reduced to glaze, stirring occasionally, about 1 minute.
Season onion mixture to taste with salt and pepper.
Place 1 croissant bottom, cut side up, on each of 4 plates. Spread each with horseradish mayonnaise and top with 1/2 cup arugula.
Thinly slice steaks and divide among croissants. Top with onion mixture.
Spread remaining mayonnaise on cut side of croissant tops. Place tops on sandwiches.

Serves 4.

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