How can I make the best use of prime beef?
I generally buy Choice grade beef, but will sometimes spend the extra money and buy Prime.
How should I prepare Prime beef so as to take proper advantage of the additional tenderness, marbling and overall flavour of this grade?
So far I've just been serving it on the rare side, or making carpaccio, but would not have a problem with serving it less rare.
Best Answer
If I'm spending the money to get prime, aged beef, I'm going to cook it rare if I cook it at all. The more you cook it, the more flavor you're going to lose. In the restaurant business, it's not uncommon to slip you a substandard chunk of meat if you order the fillet and you order it well done. How would you know the difference between good and bad at that point?
Likewise a lot of additions. There is a place in town here that does an extraordinary fillet stuffed with goat cheese and cranberries, and one of the best I've ever tasted was covered with bearnaise and crabmeat, but, as a general rule, don't add a lot of extra flavors to high quality beef. The worst thing you can do is hide the taste, since that's what you're paying for.
Still, aside from the two that I mentioned, you can stuff with blue cheese, make beef wellington, or make beef stroganoff (Link is to James Beards version, which, imho, is the best); quality of meat is huge in stroganoff. I'd only use fillet there, or some other very lean cut. Saved the marbled stuff for the grill.
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Is prime beef the same as steak?
The "prime" grade will be given to meat that comes from the youngest beef with the most abundant marbling. When you're choosing your beef, the tenderest cuts of beef are ones such as the rib-eye steak, tenderloin, and anything from the short loin, including strip steaks, T-bones, and porterhouses.How long does prime beef last in the fridge?
For short-term storage, your best bet is to just tightly wrap the leftovers in plastic and keep them in the fridge. They'll last for around three days, after which you should start checking for spoilage.How do I make my prime rib tender?
Salt. Besides the bones making for a juicy prime rib, using salt on the standing rib roast makes for the most tender meat. About four to five days before you plan to cook it, you'll want to salt it.Is prime beef the same as prime rib?
Warning: Do not confuse Prime beef with prime rib \u2014 the prime rib refers to the location from where the meat is cut, not the graded quality of the beef. The grades refer primarily to the amount of fat marbling in the muscle; Prime beef must contain no less than eight per cent intramuscular fat.Perfect Prime Rib - Easiest Prime Rib Recipe Ever! - Formally Know as \
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Answer 2
I find beef is better seared at very high temperature, then finished under the the broiler... well when there's no grill available because of winter obviously.
Good ingredients don't usually need lots of fancy prep...
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