Steaks and chops good any old time

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Frank Kourt Food Dude

August 25, 2010

By Frank Kourt Register Columnist The Richmond Register Wed Aug 25, 2010, 10:00 AM EDT

RICHMOND — While most serious home cooks tend to experiment with more elaborate dishes, once in a while, there’s nothing like a good old fashioned steak or chop to satisfy the appetite.

When most of us think “steak,” the beef variety is first to come to mind. There’s nothing like a good piece of beef to satisfy the primal urge for a good, tender chunk of meat.

There are many cuts of beefsteak available — T bone and porterhouse among the finest. Sirloin can also be tasty on the grill or in the broiler, but, for my money, a good ribeye steak is among the best that can be purchased in today’s supermarket.

That’s because these days many of the “top” cuts of steak are leaner than they used to be — not as much marbling. Marbling refers to those white strings of fat that run through the meat. Marbling is what makes steak tender, and I find that rib steaks tend to be better marbled.

If you can afford them, and if you are fortunate enough to have a butcher shop available to you, aged beefsteaks are the way to go. In general, aged steaks — be they porterhouse, T-bone, rib or sirloin, will be tender and tasty. You just have to get past the sticker shock.

There are different ways to prepare a good beefsteak. The charcoal grill is excellent, because the smoke adds a unique flavor. If you can’t slap the steak on the grill, the broiler is a good alternative.

Another method for preparing a good beefsteak is pan-broiling. This is done with a heavy, old-fashioned cast iron skillet. (Don’t try this with a thin pan, or one that’s coated with Teflon.)

With this method, you get the pan very hot. Melt a bit of fat, cut from the side or end of the steak in the hot pan, then drop in the steak and sear the steak quickly on both sides. This keeps the juices in. Turn down the heat a bit, add salt, pepper and other seasonings and continue to cook, turning, until the steak is cooked to your desired degree of doneness.

I prefer my beefsteak rare (cool red center) and I add just a sprinkling of garlic salt and oregano to each side as a seasoning.

There are, of course, alternatives to beefsteak when it comes to steaks and chops. Lamb chops are excellent, especially those baby rib or loin chops.

Pork chops and pork steaks make a wonderful meal, and, if you can afford them, veal chops can be prepared just like beefsteaks.

There are even fish steaks, salmon and swordfish being among the finest.

So, tonight, rather than an elaborate ragu or elaborately sauced “gourmet” dish, consider the simple steak or chop for your entrée.

You’ll get rave reviews, and you can truthfully say, “It was (almost) nothing!”

Teriyaki Lamb Chops

Ingredients:

4 lamb shoulder, rib or loin chops (eight if they’re those tiny rib chops)

1/4 cup soy sauce (preferably Kikkoman)

2 garlic cloves, crushed

1 tsp. honey or sugar

1/2 tsp. ground ginger

1 T lemon juice

Preparation:

Mix up the marinade, pour into a large shallow pan, and marinate the chops 2-4 hours in the refrigerator. Turn the chops periodically to coat both sides. Broil in oven broiler or on charcoal grill to desired doneness. Baste with remaining marinade while cooking, if desired.

Grilled Salmon Steaks

Ingredients:

4 salmon steaks

1/2 cup butter or margarine, melted

1 T lemon juice

1/2 tsp. dried dill or 1 1/2 tsp. fresh, finely chopped

1/2 tsp. dried basil or 1 1/2 fresh, finely chopped

1/2 tsp. sweet paprika

1 T fresh parsley, finely chopped

Preparation:

Melt the butter, add lemon juice and herbs and spices, simmer briefly. Brush the salmon steaks with the butter mixture and place them on a hot charcoal grill. Cook for 5 minutes, then turn, brushing with remaining butter sauce. Cook for 3 minutes, prod with a fork. If the fish flakes, it’s done. If further cooking is required, turn again and baste until done. Do not over cook.

Steak Diane For Two

Ingredients:

Two thinly cut ribeye steaks, each rubbed on both sides with a cut clove of garlic

2 T margarine

1/4 cup dry sherry

1 T Worcestershire sauce

1/4 cup chopped chives (or 3 T dried)

1/4 cup cognac or brandy

Preparation:

Rub the steaks with the garlic, then salt and pepper to taste. Melt the margarine in a large skillet, add the sherry and chives and heat to bubbling, stirring constantly. Add the Worcestershire sauce and continue to stir. Lay the steaks in the sauce and cook over high heat for about 3 minutes on each side. Bring the pan to the table, lower the lights and gently warm the brandy. Ignite the brandy and pour over the steaks. When flame extinguishes, serve the steaks and spoon the sauce over each. Serve with whipped potatoes and a hearty, dry red wine.

Down Home Breaded Pork Chops

Ingredients:

1 pack assorted pork chops

2 eggs, whisked

4 T water

1 cup seasoned breadcrumbs

olive oil

Preparation:

Whisk the eggs and water together in a shallow bowl and place the breadcrumbs on a plate next to the egg wash. Heat the olive oil in a large fry pan. Dip the chops in the egg wash. Coat on both sides, then dip both sides into the breadcrumbs to coat. Place the coated chops into the hot olive oil, and cook in the hot oil until golden brown on both sides, turning occasionally, until cooked through. This is especially excellent when served with turnips.

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Steaks and chops good any old time

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