Subj : Re: Done Right
To : Ruth Haffly
From : Dave Drum
Date : Thu Aug 07 2025 06:34 am
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Spring and fall I might grill outside. The George gets year-around
DD> use. Especially in the summer when I let'd my grill without leaving
DD> the air conditioned kitche. Bv)=
RH> Our grills are just outside the kitchen door. We'd rather heat up the
RH> already hot outside than heat the kitchen. I'll usually do sides that
RH> can be done wither without cooking or cooked in the microwave.
RH> Sometimes we'll wrap potatoes in foil and put them on the grill also;
RH> they take a bit more time but go well with a steak.
DD> The George doesn't heat the kitchen much. And I've got an indoor
DD> 'lectric grill that gets dragged out once in a while.
RH> We grill year round. (G)
Since I cook for just me most of the time firing up and outside grill -
even a gas grill - is more work than I want. The George and/or the plug
in grill are much easier.
DD> And "back in the day" beef tended to be leaner and thus chewier than
DD> is current practice. And nearly all grass-fed.
RH> German beef (at least in the time we were there, don't know if the EU
RH> has changed it) is all grass fed. Low and slow is a good way to cook
RH> it. First few months we were in Frankfurt, there was a kerfuffle about
RH> the commissary ordering too much beef so they gave it away (had to show
RH> ID) over several months. It was a combination of German and American
RH> beef; that was how I learned to cook German beef. (G)
And now I'm seeing ads (Humphrey's) for America raised "Wagyu beef"
8<----- SHORTEN ----->8
RH> An interesting twist on the usual bean salad is to use both black and
RH> white, then something like soy beans--still 3 bean salad. (G)
DD> Sometimes we haver to abandon our comfort zones.
RH> And sometimes we stay in them.
DD> As long as the A.C. works.
RH> Working well now, actually backed off over the last few days as temps
RH> have cooled down. Today has been in the low/mid 70s with occaisional
RH> rain showers, pure D-lightful!
We've had a break from the triple digits this week. But my prognosticator
saays back into the upper 90s by the week-end. Out state fair starts today
for its 10 day run. I'll not be going within a mile of that mess.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Garlic Butter Wagyu Beef
Categories: Five, Beef, Herbs, Vegetables
Yield: 1 steak
1/2 lb American Wagyu Chuck Eye
- Roll Steak; 1" thick
Salt & ground black pepper
1 tb Oil
MMMMM----------------------GARLIC BUTTER-----------------------------
1/2 tb Salted butter
1 cl Garlic; minced
1 tb Chopped parsley
Pat the steak dry with paper towels, then season both
sides with salt and ground black pepper. Set aside.
Prepare the garlic butter by combining salted butter,
minced garlic, and chopped parsley in a bowl. Mix well
and refrigerate before using.
Heat a cast-iron skillet on high heat until smoking hot,
then add oil. Transfer the seasoned steak to the skillet
and pan-sear one side (do not turn) for 2 minutes.
Before flipping to the other side, sear the fatty edge
of the steak until it is browned and aromatic.
Then, turn the steak over and pan-sear the other side
for 2 minutes. (Cook for an additional 1 to 2 minutes on
each side, depending on the thickness of the steak.)
Transfer the steak to a serving plate.
Add a dollop of garlic butter on top of the steak and
spread it out. Serve immediately.
NOTES: Heat a cast-iron skillet until smoking before
pan-searing to create the perfect color and seal all the
flavors in the steak.
Timing is everything. Cooking Wagyu usually takes less
time compared to other kinds of steaks. Depending on the
thickness of the steak, you will need to cook for 2 to 3
minutes or less on each for medium-rare to have a rich
and juicy steak.
By: Bee Yinn Low
RECIPE FROM:
https://rasamalaysia.com
Uncle Dirty Dave's Archives
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