Cooked a steak

"RPM esq." (rpm3)
09/29/2020 at 23:07 • Filed to: Steak, Steaklopnik

And ate a steak. Grass-fed Akaushi strip. Dry-aged for 20 days. Grilled medium-rare (OK, pretty rare) and served with spicy grilled broccoli and a very rich sauce . Michter’s rye while cooking, excellent Argie cab/malbec blend while eating.

It was good.

DISCUSSION (25)

phenotyp > RPM esq.
09/29/2020 at 23:14

Goddamn that looks good.

AestheticsInMotion > RPM esq.
09/29/2020 at 23:15

I can still hear it mooing!

L ooks amazing. Where do you normally pick up steaks?

MUSASHI66 > RPM esq.
09/29/2020 at 23:18

3 minutes away from perfection. Plate looks magazine ready.

RPM esq. > AestheticsInMotion
09/29/2020 at 23:19

Thanks. It complained about the knife when I sliced it. Usually either Central Market in Shoreline with the rest of my groceries or the Turkish butcher in Kenmore near St. Edward State Park (more convenient to you, I think ), but this was a Met Market special.

RPM esq. > MUSASHI66
09/29/2020 at 23:23

If it wasn’t dry aged I would have given it an hour in the sous vide for perfect texture, but in my opinion that funk is best served hot, fast, and rare.

dogisbadob > RPM esq.
09/29/2020 at 23:31

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

Saracen > RPM esq.
09/29/2020 at 23:41

I did a sous vide strip last night, over steamed asparagus with some leftover alfredo

Kinja'd!!!

MUSASHI66 > RPM esq.
09/29/2020 at 23:52

I guess I also really dislike dry aged stuff. It’s like smelly cheese, but granted, I only had it once.

RPM esq. > MUSASHI66
09/29/2020 at 23:58

Well, I like smelly cheese and there’s some in the sauce (Gorgonzola, specifically), but dry-aged meat should be a subtler, mushroom-like funk. Not to say you definitely will or even should like it, but give it another shot sometime.

RPM esq. > Saracen
09/29/2020 at 23:59

Looks great!

MUSASHI66 > RPM esq.
09/29/2020 at 23:59

I prefer no funk in my meat. Best I could describe it was mildly rotten.

I watched a show where a restaurant dry ages their beef for 200+ days. I wouldn’t even touch it.

RPM esq. > MUSASHI66
09/30/2020 at 00:02

I guess what I’m saying is it’s possible to dry-age a meat too long or incorrectly, and I find it adds some nice complexity when done right, but I’d never say you’re wrong if you just don’t like that flavor. To each his own!

MUSASHI66 > RPM esq.
09/30/2020 at 00:03

Definitely! That’s the beauty of food and the variety it offers. There are million techniques and cuts and preparations for everything.

Rusty Vandura - www.tinyurl.com/keepoppo > RPM esq.
09/30/2020 at 00:57

Venison.

Dead_Elvis, Inc. > RPM esq.
09/30/2020 at 02:01

My gawd, that steak is looks absolutely stunning!

I need to know the particulars of this Turkish butcher near St. Ed’s , as that would be a mighty easy detour on my commute, and while convenient, Haggen Foods in Woodinville just doesn’t have a great meat counter.

RPM esq. > Rusty Vandura - www.tinyurl.com/keepoppo
09/30/2020 at 02:28

I like venison a lot and ate up my freezer’s contents thereof earlier in quarantine.

RPM esq. > Dead_Elvis, Inc.
09/30/2020 at 02:51

It closed for a long time after a fire and is apparently now run by a former employee of the previous owner. I haven’t been since it reopened for the same reason I haven’t been to any other small store in six months but hopefully it’s still as good as it was. In part I always loved it for its supply of exotic meats— kangaroo and ostrich and whatnot.

https://goo.gl/maps/dAhCQx3qYSHuTWGq5

Dead_Elvis, Inc. > RPM esq.
09/30/2020 at 03:28

Ah! I used to buy duck breast there, 17-18 years ago. I don’t remember the guys being Turkish, but maybe it had changed hands. Last time I was down that stretch of road, it was still closed from the fire.

pip bip - choose Corrour > RPM esq.
09/30/2020 at 04:44

i can still hear it mooing

(i prefer my steak nailed to a tree in a bushfire)

shop-teacher > RPM esq.
09/30/2020 at 07:07

Mmmmmmm...

ranwhenparked > RPM esq.
09/30/2020 at 09:11

Wow that looks good - what sort of sauce did you do?

Rusty Vandura - www.tinyurl.com/keepoppo > RPM esq.
09/30/2020 at 09:28

My wife’s bestie from her job, her husband and son harvest two or three dear each season and have them butchered properly and we receive a steady supply of venison which we consume at least once weekly. If it’s ground or stew meat, we cook it into a stroganoff, typically, and when we get steak or cutlets, I just cut it into strips and sear it a little with some salt and we eat it plain. To be honest, as a result, we’ve both kind of bored of beef.

And lots of brocolli...

RPM esq. > ranwhenparked
09/30/2020 at 12:00

Gorgonzola cream sauce with Worcestershire, caramelized shallots, and a bit of cayenne.

ranwhenparked > RPM esq.
09/30/2020 at 12:51

God that sounds amazing, I'm a sucker for a good sauce

davesaddiction @ opposite-lock.com > RPM esq.
10/02/2020 at 12:50

Oh my...