grilling steak

Have some carnivorous cousins arriving next week...


Where do you buy your steak? Aside from tenderloin, any other good and tender cuts to buy? Also thinking of grilling some lamb chops..


What do you marinate them with? I use just olive oil, some garlic, liquid seasoning and fresh ground pepper. Haven't done this in a long time though.. Any other ideas and tips for juicy steaks?

We get our meats (including steaks) from South Stream. Hubby likes them 1lb in weight and 1 inch in thickness. We have steak marinate which is great - you just need a tea spoon of it. Not sure if your cousins like anything else on their steaks. We generally have HP sauce, BBQ sauce, mustard and horseradish when we serve steaks to our guests.


We then throw ours on a red hot BBQ and turn them when they are done.

Where is South Stream?


What cuts do you buy?


I just remembered--in the restaurant where I used to work (eons ago), they put red wine in the marinade to help tenderize it

South Stream is a company that will deliver good quality meats and seafood - to your home.


I have never used wine or vinegar on the steaks. Hubby likes the steak marinate. Not sure on the cut - I just ask for the 1 inch thick 1 lb in weight.

To have a good quality steak, there is no need to marinate it - as you want to taste the original juicy BEEF taste out of it. For the cut - I prefer RIBEYE but some people do prefer STRIPLOIN. I usually purchase my steaks at Citi-Super and they have great quality. Quite pricy, but I am sure you will know its worth it when you tasted the meat's quality are excellent! Just seasoned it with salt and pepper when you grill is great already ...

Sounds Great. For the Sauce, I would just purchase a large BEEF STOCK and just boil it then simmer until its reduced to a sauce consistency. NO SALT - because in this French Technique, REDUCTION is what we use to make sauces - Except those that require Flour like Alfredo Sauce ...


But I will also modify your technique:

1) HEAT the pan - make it VERY VERY HOT (White Smoke Comes out)

2) Put very little oil, Seared the steak (3-4 minutes per side - depends on the temp you want)

3) Take the steak out of the pan, then use the same pan to saute your chopped onions

4) Pour in 1/4 cup of Red Wine to deglaze the pan

5) Add Grounded Black Pepper

6) Turn up the Heat to FULL and reduce the sauce to a thicken consistency

7)When the sauce begin to thicken, Add Butter cubes (still hard), and stir it into the sauce and let it melt with the help of the heat from the sauce

8) Then you have a great sauce ... (No need to put Soy Sauce - cuz you do not want this to taste like a Chinese French Sauce .. )

Hi


Like Southstream above, we sell steaks online and I have put tips of how to cook steaks on our blog -- also about cuts of meat (more about that below).

http://blog.epicuredirect.com.hk/index.php/archives/67


As Beancurd says, you don't need to marinate good meat - just the tougher cuts benefit from marinating in wines/vinegar marinades. However, to make things exciting you can "rub" your meat with a mix of herbs and spices/sauce before pan-frying or BBQing. I'm a big fan of range of our products which are from South Africa (NoMU). One is a Coffee Rub (yes!) - which has coffee, sugar, cumin and other spices and it really is interesting (in a good way). More about NoMU here: www.nomu.co.za/


Good cuts for carnivores include rib-eye (aka cuberoll), striploin and the more luxurious tenderloin. Real real carnivores seem to relish a good bone-in steak such as an OP rib or T-bone/Porterhouse (Porterhouse has more tenderloin on it). There's a Favourite Steak Poll on our website and at the moment rib-eye is the clear leader -- probably because it is tender but also well marbled so very juicy!


You can also read more about steaky terms like Certified Angus, Grain fed, grass fed and other terms also on our blog. Hope that all helps!


Katie McGregor

We used to buy from Southstream and still do for some seafood, but when it comes to steaks i recomend all my friends to try a place called Porterhouse. They are not cheap but they have what I (and my hubby) consider the best steaks in HK. We tried to Tenderloin and Epicure (I think they are the same company) but were not happy with the consistancy.