Slashfood

• Slashfood Steak Day: BYOB roundup
  

  Filed under: Lunch, Dinner, Beef, Lists, Steak Day

  

  Hey, we're not the only ones grilling up steaks here at Slashfood. It was BYOB all day (bring your own beef), and more than a few of our readers shared their steaks with us!

  • Mama Cooks a Dirty Steak, thrown on top of the fire.
  • Hot Sauce Blog's Nick makes The Ultimate Steak, as prescribed by Bon Appetit.
  • Gabriella may be a Reluctant Housewife, but there's nothing reluctant about a Steak with Thyme Lavender Butter
  • Jared from The Carnivore Project lists a few places to...
    
  
  
  
  • Slashfood Ate (8): Best steakhouse sides
    

    Filed under: Lunch, Dinner, Restaurants, Vegetarian, Vegetables, Beef, Slashfood Ate, America, Steak Day

    Steak is awesome. There is no arguing that. But I will say that often, I judge a steakhouse by the quality of their side dishes. The quality of the meat is attributable to Mother Nature and the cattle rancher, and of course, the butcher, but it is the side dishes that really determine whether a steakhouse's kitchen has skills. Yes, most of the side dishes revolve around potatoes, but there are some unique vegetbales out there, too.

    1. The Wedge - If I get no other side, I must...
       
    
    
    
    2. Tofu can be "steak," too
       

       Filed under: Lunch, Dinner, Vegetarian, Vegan, Grains, Vegetables, Asia, Recipes, Broiling, Frying, Barbecuing, How To, Grilling, America, Light Food, Steak Day

       Hey! Steak doesn't have to be reserved for just the carnivores out there! Granted, if you're vegetarian it might be tough to make a meal out of the vegetable sides at your local steakhouse, and if you're vegan, well maybe the House Salad, but when at home, you can still have "steak." Nicole mentioned portabello mushrooms, but I love tofu steaks.

       I don't feel...
       

    
    
    
    3. The steakhouse of my dreams
       

       Filed under: Dinner, Restaurants, Beef, America, Comfort Food, Steak Day

       

       The Steakhouse of My Dreams is a special place -- but you can't go get a reservation.   It is my secret sanctuary. I repair there when the world is too much. Let the buxom belles of Avenue B ignore me; let editors repulse my pitches, and copy crones mangle my best phrases. I see what my life is like. I know that my Cadillac has a broken grill, and a big crack in the windshield. Indian boys pelt my windows with durian. I don't care. I just close...
       

    
    
    
    4. The great steak debate: to sauce or not to sauce?
       

       Filed under: Lunch, Dinner, Beef, Trends, Condiments, America, Comfort Food, Steak Day

       When I was little, my Mom used to make fabulous steaks, but they were always marinated before cooking, usually in some variation of soy sauce and garlic. If they weren't marinated steaks, then they were "sauced" after cooking with either a homemade Asian version of mushroom sauce, or with...A-1. After that, I couldn't eat a steak without saucing it with everything from bottled steak sauce to Tabasco to sriracha to even regular ol' gravy.

       Today however, when I eat a steak, I like it rubbed with...
       

    
    
    
    5. Staffordshire beef steaks
       

       Filed under: Dinner, British Isles, Beef, Recipes, Steak Day

       Back in the late 1920's and early 1930's a woman by the name of Florence White compiled a large set of recipes to celebrate the regional dishes of England. The book Good Things in England was republished in 2003 and is listed on Amazon.co.uk for £12 and Amazon.com for $22.71. This Staffordshire Beef Steaks recipe that dates from 1823.

       Ingredients: beef steaks, flour, pepper; salt; dripping; onions; boiling water; mushroom or walnut ketchup a spoonful.

       Time: about 1 1/2 hours or more according to the tenderness of the meat.

       Method:

       1. beat steaks a little
       2. flour them and season...
          
       
       
       
       3. Slashfood Ate (8): Best steakhouses in LA
          

          Filed under: Lunch, Dinner, West Coast, Restaurants, Beef, America, Steak Day

          
          1. Mastro's - They hold Awards Show parties here because it's located in ooh la la Beverly Hills. It's dark and steakhouse-y, but bring a sweater; for some reason, it feels like a meat locker inside. 246 N Canon Drive Beverly Hills, CA 90210 (310) 888-8782 www.mastrossteakhouse.com  
          2. The Palm - Fun, with caricatures all over the walls, so you don't feel like you have to be wearing a silk smoking jacket and holding a cigar. 9001 Santa Monica Boulevard Los Angeles, CA 90069 (310) 550-8811 www.thepalm.com  
          3. BOA Steakhouse - The...
             
          
          
          
          4. Portobello steaks for vegetarians
             

             Filed under: Vegetarian, Vegan, Vegetables, How To, Steak Day

             Vegetarians might be feeling left out of our steak day celebration here at Slashfood, but there is definitely a work-around for those who don't eat red meat: portobello mushrooms. Portobellos, also called portabellas, are actually just the mature versions of brown cremini mushrooms. They are known for their size, which makes the more versatile than many smaller mushrooms. They have a juicy, meaty texture with just the right amount of chew to them. The mushrooms can be seasoned and grilled (broiled, baked, etc) much in the same way as steaks can be, too. To make a vegetarian...
             

          
          
          
          5. Steak movies we love: High Steaks
             

             Filed under: Steak Day

             
             How could I let Steak Day go by without mentioning "High Steaks"? This is the episode of 1950s cat-and-mouse cartoon Tom and Jerrythat was clearly the inspiration for "Itchy & Scratchy," the violent cartoons Bart and Lisa are perenially watching on The Simpsons.
             
             In short, Tom's owner is grilling steaks, and through a series of hijinks, Jerry manages to inflict a series of painful steak-related punishments upon Tom including:
             
             • Tom's head placed in a grilling basket
             • Tom's tail jammed into the grill
             • Tom tied, post-barbecue, to the bumper of a passing car and dragged off
             The episode ends with Jerry enjoying a juicy ribeye. Tasty!
             

             Lunch, Dinner, Vegetables, Beef, Asia, Recipes, Comfort Food, Steak Day

             The two most popular cuts of beef for Korean barbecue are cross-cut shortribs (galbee) and thinly-sliced ribeye (bulgogi). However, marinating a whole side of beef, or in this case, a flank steak ,in the same seasonings, grilling, then slicing the grilled steak after cooking is a good way to enjoy Korean barbecue as well. Most Koreans wrap up a slice of beef with a little spoonful of rice and some red pepper sauce in a lettuce leaf, but I usually leave the rice out and double...