Where’s the Steak??? :)

31 Responses

1. Oh wow! I loooooove steak!

   A very minor error, MM:

   “Let the meat rest for 7-10 minutes before you carve it, refer to this old post for why…”

   The link isn’t there. :)

2. pixienixie, thanks for that, link now there. :)

3. yes, MM, STRONG cravings for meat, they sometimes are! and oh, yes, now we have davao-grown haricots verts that retail in the public market for P150/kilo! how wonderful is that!

4. I have been off red meat for months now.. and when I do eat soon… I am going to have a 2 inch t-bone, chargrilled to perfection, with baked potato topped with chives, and end with a slice of double chocolate fudge brownie w/ ice cream. When? maybe after my chemo.

5. Goodness gracious! If I may ask MM, can u also use flank steak to make filipino-style beefsteak? Often i get stuck on what kind of meat i should purchase to make beefsteak if i want to use red meat rather than pork. Thank you.

   EbbabBlue- i’m sending lots of love and prayers to you! i wish you well! :)

6. Hi Marketman- I was watching noon time CNN, and Anthony Bourdain was being interviewed to announce his new show (Sunday PM here in the US). He was asked what his favorite pork dish was, and he mentioned lechon from the Philippines. I know you hosted Anthony when he visited the Philippines a few years back, so I’m sure “lechon” was your Zubuchon. You might want to find his CNN interview on CNN’s website.

7. Yummm… weather forecast in NorCal this weekend – perfect for outdoor grilling. Thanks, MM.

   Oh EbbaBlue, I’m usually just a spectator of marketmanila.com but I couldn’t stop myself from personally sending you my prayers for a complete and speedy recovery. I would love to eat a t-bone steak dinner with you to celebrate….:-))

8. Thanks all.

9. Hey wisdom tooth, hubby and I were at NC for 2 1/2 years. I worked at USMC base. Hahaha, we rented a house in the suburbs where everybody has a freezer full of pigs and cow’s meat. Even the grocery’s name Piggly Wigly – really a meat-eater town. I remember eating steak 3 x a weak, and I mean a thick sirloin portion. Even home made sausages are huge. And they are always grilled in pine firewood.

10. Beef+sauteed pea shoots = yummy

11. My prayers are with you EbbaBlue! I am sure this blog and its community gives you joy and comfort. For those unable to indulge,the photos and MM’s vivid descriptions are enough to satisfy cravings.

12. Ebbablue, I had no idea, we all hope for a speedy and full recovery. :) G, thanks for that, will look it up.

13. the people i prepare food for would love this post. steak for them would mean slabs of grilled beef or lamb. no use for knives …

14. I know what you mean MM. I sometimes get that serious hankering for good steak every so often.

    Sending positive vibes your way EbbaBlue.

15. Hi, MM – as always, beautiful pictures to whet our apetites. A good steak with salt and pepper and hot English mustard is tops.

    Ebba Blue, our prayers for a speedy recovery.

16. aside from the good looking steak that butternut squash looks delicious. baked or grilled? any seasoning?

17. Not to rain on everyone’s beef parade but a news report came out just this week that the carnitine in red meat, which is present in high concentrations in beef and pork, is processed by a bacteria in our gut into a compound called TMAO which causes arteriosclerosis when combined with high cholesterol.

    As a carnivore myself, I’m hoping that they find the solution to get rid of the particular bacteria that causes this problem. I guess moderation in red meat consumption is key for now, but avoid all those L-carnitine drinks and supplements that are being promoted as a weight loss aids. Chicken and fish do not contain large amounts of carnitine.

18. Monty, in moderation, yes, that makes sense… Just as some types of fish are tainted with Mercury, or fowl and chickens other diseases… In the end, we will kill ourselves off with bad food of all types. :(

19. Joe-ker, butternut squash just has some butter and muscovado sugar. You could use maple syrup as well. And baked until soft.

20. I’m a fan of flank steak myself. I bet you’ll love flap meat too if it’s available – cheaper and even more tender but thinner.
    I love to marinate flanks with the juices of old ginger( an effective tenderiser ) and lemongrass along with salt & pepper of course.

21. @EbbaBlue…..Get well soon, and do celebrate your after chemo, grandly! :)

    @MM….am off protien in my foodplan esp meat,fowl and fish, dietist orders for two weeks :( but I plan to celebrate, after with a good steak too :) after the offlimits period is taken down…hehehe. would love to have zubuchon, my friend just had it at your restaurant, recommended it to him when he arrive in Cebu earlier this week.. he loves the food but sadly,cant take some for me as pasalubong if he comes back, bawal yata dito :(

22. Responding to food craving should be exactly the same as dealing with temptation; most rational and delicious way of relief is to just give in to it. As you said, your body is probably just yearning for the nutrients supplied by the food in question. “Lihi” is the good Tagalog word for it although this usually comes saddled with images of newly expectant moms.

23. EbbaBlue, sending you our prayers for your speedy recovery.

    MM, looking at the photos makes me soooo hungry now…oh boy, need to check for food.

24. Looks great Marketman!I like my steak with lots of pepper, mushrooms and asparagus on the side. =)

25. Hello Marketman,

    Your indoor grill looks awesome! What is the brand?

    Gus

26. …this put a smile on my face since we just grilled flank steak and grilled asparagus last weekend. Ours didn’t look as good though. :-(

    Ebba don’t be so Blue
    Life is not fair
    But please do take care. :-)

    Wishing you full recovery.

27. Hi MM! Was wondering if smoked maldon would make a better choice for steak than the original variety . I am a grateful recepient of a balikbayan box and i only get to choose 1 between the 2 Maldon’s which was thrown in the said box along with some Nutella and toblerones :D oh! I am yet to find out if I will get my share of corned beef too. Lol

28. Marketman, this is bookmarked on my browser because this page has all the beefy wonders I am looking for. I am still learning to cook the perfect steak. I don’t have a grill so I pan fry it in a cast iron pan. I can never seem to get it right…I like my steak rare to medium rare but I always end making it wrong. It is either over cooked or the poorly seasoned. I am an unabashed meat eater and I can finish a half kilo of meat in a single sitting. Especially when it is chicken or beef. I am not much of a vegetable eater is all I can say…

29. Oh, steak. Can’t go wrong with steak <3 (unless I'm the one cooking it, it seems…)

    Aside from this flank steak, MarketMan, would you know where else I could get good sulit beef in Metro Manila? Personally, I'm thinking of slicing it up for use in a taco, so I don't particularly need visual appeal, just good soft tasty beef (not ground). What cut would you suggest?

    I'd like to use locally and ethically grown, etc. beef, so I'm thinking of buying at https://www.DowntoEarth.ph it will be my first time to do so. have you tried their produce? what do you think? :)

30. shiko-chan, cuts like flank, hanger, etc. steaks tend to be cheaper, more flavorful but also need to be cooked rare for them to be reasonably tender. I love Down to Earth, and have featured many of their products before. I have tried some of their meat, but mostly the pork. It’s definitely worth a try, though be prepared for slightly tougher meat than commercially produced cuts…

31. Thanks so much for the superfast and excellent (as always!) response MarketMan! :)