Pork chop night last night. Was so successful/bloody delicious I’m doing the same again tonight but with the best end chops.
Sorry for your loss But sirloin is way overrated, IMHO: 1) Ribeye/Cote de boeuf on the bone 2) Ribeye/Cote de boeuf 3) Chateaubriand 4) Hanger/Onglet (no more than medium rare) 5) Delmonico (harder to find outside the US, but some posher restaurants have it) 6) Flat Iron (no more than medium rare) 7) Inside Skirt (no more than medium rare)
Yeah, but as long as you source it well it'll have loads more flavour. I'd rather go without for a while and have a good steak than have 4/5 mediocre steaks. And it works out much cheaper if you buy a whole ribeye log and cut your own steaks and freeze them (don't thaw them, cook from frozen or they'll go grey).
There's nothing wrong with freezing steak as long as you cook it from frozen. It's what most restaurants do.
Steak night 2.0. We will find out tonight. In my experience in the catering and hotel world in a former life, I was instructed by my training chefs not to (never, on pain of death) freeze good quality red meat as it ruptures the cell walls and the moisture, and flavour flows out. In my own experience, having cooked more steak than I can shake a spatula at I would concur. However, I will update you once me and SWMBO have wolfed it down this evening - Insh Allah. The boy will be getting hard tack and water tonight just to ram home that you don't fuck about with another man's meat!
