Recently, JJ and I have taken to discussing the fineries of beef from the American West. I'll be in Denver in about a week and a half, and thus be able to take JJ's recommend: to try Colorado beef. I already plan on getting a ribeye, medium rare. Here's a brand — N.D. Branded Beef — I bought this eve after work but have yet to try. I'll throw it on the grill tomorrow, about 5 minutes one side, 4 the other, and dust it with a little olive oil, course ground pepper, and sea salt while it rests for 7 minutes. I've linked to their website if anyone else is interested in a taste.
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11 comments:
...know your beef's origins?
Goddammit! I'm trying to eat right tonight!
At the end of the day, it comes down to the ribeye and vino.
Of course. Incidentally, the marbling on the steak is beautiful.
JJ, in the last four days I've eaten two ribeye. The first was the supermarket angus brand, and the second -- sitting in front of me -- is of the North Dakota Branded Beef variety. The secret to preparing a good steak is, of course, starting with a good steak. This slice of meat happens to be outstanding. As you note from the photo, the marbling is beautiful. In a little more than a week I'll be in Denver to try your Colorado recommend. Unfortunately I won't be able to prepare it myself. In the methodological sense, that's where it will be hard to determine whether Colorado or Dakota or Montana ribeye trumps the others. I'll return with report and opine on the matter. No, I don't believe geopolitical borders influence the way a steak tastes, but I do believe environment is a large factor. Order some ND Branded Beef ribeye, at the very least to compare. That's what I'm recommending for now. In the name of science, I'll have to eat ribeye for the next several months for a proper sampling. Maybe we should put our heads together and try to formulate some type of judging criteria?
Any ideas for a starter?
Yiu guys seem to know about this, but I'm at a loss--what do you do with all that fat? There's a ton of it that needs to be trimmed before frying such a thing...
"Frying," he says.
AI, you're probably just gonna wanna drop the entire chunk of meat into a vat of water and boil it for an afternoon.
Don't forget to throw some spaghetti in there about halftime. If pasta boils for more than about an hour it's no good anymore.
Yeah, about 45 minutes is just perfect. It's easier on your jaw, too, cause the noodles just shimmy right down the gullet.
Thanks for the culinary tips, guys. I'll follow them to a T.
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