Never knew there was a name for it before I went to NoLa (Emerril's joint) in New Orleans & sat @ the Chef's table there.
I was treated to a half dozen samplers of main course dishes & countless bites of appetizers, mostly shellfish & seafood in general, then the time came to get a request. I asked for the house treatment on a cut of red meat, ribeye if available. Yes, there was some aged meat as a matter of fact.
The chef asked how I like it, and I gave my patent "Rare as you dare, with some serious sear marks" response - that works well since if the staff knows the meat is near ready to spoil, go a little longer, if it's really fresh, "Blue" is fine, just make sure I see some good lines on it, and the fat should be charred on the crust.
So anyhow, "Rare as you dare, give me some real sear marks"
--"So you want 'Black & Blue', right?"
"Umm, yeah - that sounds like what I'm always chasing."
--"No problem, that's the best way to really get the flavor out of aged meat."
"That sounds like what I end up explaining to everyone I know who asks for a good cut of meat 'well done'. I like the fact you get what I'm saying."
--"You want any more samples before I cook that?"
"Nope."
I then ate literally the best steak I'd had to date in my entire life. I've chased it a bunch on the grill at home, but nothing close yet. Local restaurants are a complete waste of time.
However, I did pretty good tonight - I daresay the best so far. That & a glass of red wine, I'm in blissful bloatedness right now. That is all.
::Homer Simpson voice:: "Gaaaaaahh, too full to breathe - passing out now."
I was treated to a half dozen samplers of main course dishes & countless bites of appetizers, mostly shellfish & seafood in general, then the time came to get a request. I asked for the house treatment on a cut of red meat, ribeye if available. Yes, there was some aged meat as a matter of fact.
The chef asked how I like it, and I gave my patent "Rare as you dare, with some serious sear marks" response - that works well since if the staff knows the meat is near ready to spoil, go a little longer, if it's really fresh, "Blue" is fine, just make sure I see some good lines on it, and the fat should be charred on the crust.
So anyhow, "Rare as you dare, give me some real sear marks"
--"So you want 'Black & Blue', right?"
"Umm, yeah - that sounds like what I'm always chasing."
--"No problem, that's the best way to really get the flavor out of aged meat."
"That sounds like what I end up explaining to everyone I know who asks for a good cut of meat 'well done'. I like the fact you get what I'm saying."
--"You want any more samples before I cook that?"
"Nope."
I then ate literally the best steak I'd had to date in my entire life. I've chased it a bunch on the grill at home, but nothing close yet. Local restaurants are a complete waste of time.
However, I did pretty good tonight - I daresay the best so far. That & a glass of red wine, I'm in blissful bloatedness right now. That is all.
::Homer Simpson voice:: "Gaaaaaahh, too full to breathe - passing out now."
Comment