Cooking ideas

[Anonymous No.5632631]

Sup fellas, So my girl friend is coming over tonight Ive got about 7 hours, She said steak would be good for dinner so i went and bought some, What can i do with the above items "and general household items" parents are away and my cooking skill is average or below cheers.

[Anonymous No.5632666]

>>5632631
that is not a porterhouse

[Anonymous No.5632668]

>>5632631
depends. on a scale of overweight to morbid protoplasm, how fat is your gf?

[Anonymous No.5632669]

>>5632631
>>5632666

Paying 22/kg for New York Strip that are marked as Porterhouse? What do the NYS normally cost where you live?

Sorry if you were planning on Porterhouse...

[Anonymous No.5632676]

>>5632669
how the fuck could he buy this and not know its not a porterhouse just by looking at it, I mean jesus fuck thats awful, I'd be fuming. Its not even well marbled really

[Anonymous No.5632680]

>>5632676
I have no idea how someone would buy it and think its a porterhouse. Look at the packaging though; it's labeled porterhouse. Some people don't necessarily know their cuts, they just buy what the sales/packages tell them. Obviously there's no bone, no fillet section, and it appears to be select beef judging by the marbling.

[Anonymous No.5632681]

>>5632668
She's 52 KG >>5632669
I don't know what your talking about ... lol

[Anonymous No.5632686]

>>5632681
You bought steaks that were mislabeled and overpriced.

[Anonymous No.5632687]

>>5632631
do you have mushrooms OP? You could quite easily make a nice creamy mushroom sauce to accompany the steaks after you make them, only takes 2-3 mins so you could do it once you finish cooking them whilst you let them sit.

[Anonymous No.5632692]

>>5632681

I was saying that you payed $22 per kilo for meat that's marked as porterhouse, but the steaks that you actually bought were new york strip steaks.

I was asking what the normal price per kilo was for strip steaks, as I feel your local market might have ripped you off.

The porterhouse is a better cut than the new york strip because it contains both the new york strip and some fillet on the other side of the bone that comes with it. The piece the porterhouse is cut from is called the short loin; the new york strip comes from the loin strip.

[Anonymous No.5632694]

>>5632686
Oh really? I bought them from Coles.

[Anonymous No.5632696]

>>5632681


I was saying that you paid $22 per kilo for meat that's marked as porterhouse, but the steaks that you actually bought were new york strip steaks.

I was asking what the normal price per kilo was for strip steaks, as I feel your local market might have ripped you off.

The porterhouse is a better cut than the new york strip because it contains both the new york strip and some fillet on the other side of the bone that comes with it. The piece the porterhouse is cut from is called the short loin; the new york strip comes from the loin strip.

[Anonymous No.5632698]

>>5632669
>>5632676
>>5632686
Christ who gives a fuck, get over the fact he brought a mislabelled steak.

You have butter OP? Could make a mash to go alongside the steak, depending on what else you have in your pantry its possible you could make a ghetto gravy or some pepper sauce

[Anonymous No.5632701]

>>5632694
dunno if thats supposed to mean something but I'd take em back and when you do look for some that are marbled better too

[Anonymous No.5632703]

>>5632698
Yeah i was thinking about making like a creamy garlic mash, just i can't cook for shit haha

[Anonymous No.5632704]

>>5632696
No wonder idoits like using metric terms, they can really jack up the prices. $22 per kilo? that's like $45/pound, that shit should make me cum a load all over a wall six feet way for that price.

[Anonymous No.5632705]

>>5632696
Believe it or not, we don't have "New York Strips" in Australia. And it is a porterhouse. In Australia, the porterhouse is the same cut as what you guys call a "New York Strip"

In reality,

[Anonymous No.5632708]

>>5632701
Oh sorry I'm Australian and Coles is one of our biggest super market chains, Can they get in trouble for being swindling pricks?

[Anonymous No.5632709]

>>5632704
>>5632705
both of these statements are equally outrageous and I honestly can't believe Australians really do this.

[Anonymous No.5632710]

>>5632705
hahaha but we have AUSSIE strips here in New York, complete with an Aussie accent that's so fake you folk would fucking freak out.

[Anonymous No.5632712]

>>5632705
Also OP, in the future buy your steaks from the butchers, they're generally a lot better and not that much more expensive.

As for cooking ideas, you could make a simple rub for the steak (don't go overboard on it) and cook it rare. I see you have some cream and potatoes so you could whip up a potato bake with some cheese for a side and throw some nice fresh salad to the mix.

[Anonymous No.5632718]

>>5632709
So what are porterhouses in America? Is it like a T-Bone?

[Anonymous No.5632719]

>>5632704
$22/kilo is ~$10/pound; you did the conversion backward (1 kilo is approximately 2.2 pounds).

>>5632705
Thanks for the information mate. In that case, I apologize for my error. I was concerned that the store might have ripped you off. However, I was unaware of Australia's custom for the labeling of the strip loin as a porterhouse... What do they this steak in Australia? (pic related)

[Anonymous No.5632723]

>>5632712
I suggest if cooking off of a skillet or such, then once the steak is removed, pour a little red wine in there and make a reduction. It's fast and easy. Don't waste those bits and stuff that are on the pan.

[Anonymous No.5632725]

>>5632718
cut further back so the strip and filet are larger

[Anonymous No.5632726]

>>5632719
k yeah I got my conversion wrong
Thanks for not whaling on me for that.

[Anonymous No.5632728]

>>5632703
it's pretty easy man. You got a garlic crusher? Just skin the potatoes and chuck em in the microwave for 5-6 mins till they're cooked through, then cook the minced garlic with a copious amount of butter in a pot, then just add in the potato (easier if you cut them up into smaller pieces before mashing - this way you can also check that they are cooked to your liking). Then add some salt, pepper and cream to taste and you're good to go

[Anonymous No.5632729]

The way i see it, i'd suggest a steak and puree

[Anonymous No.5632730]

ITT: people not realizing they name things differently depending on location.

riveting ideal, I know.

[Anonymous No.5632731]

>>5632719
In the USA porterhouse is pretty much anything that can look like a steak. It's not a steak. It's something pounded out to look like one.

Avoid that m8

[Anonymous No.5632733]

>>5632719
I reckon that would be called a sirloin steak here.

[Anonymous No.5632734]

>>5632730
Thanks captain obvious

[Anonymous No.5632737]

>>5632733
its from the short loin noy the sirloin

>>5632731
The U.S. Department of Agriculture's Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least 1.25 inches (32 mm) thick at its widest, while that of a T-bone must be at least 0.5 inches (13 mm)

[Anonymous No.5632738]

>>5632718
The porterhouse is a better version of the T-bone. The T-bone has a small portion of fillet mignon on the other side of the new york strip, connected by bone. The porterhouse has a larger piece of fillet mignon than the T-bone (as posted in the pic here >>5632719 ) and is often thought to be one of the best steaks on the animal.

>>5632726
Math sucks; it happens to everyone at some point. I used to have an older British lady that would come to our counter in the US and ask for things in grams and kilos; so I had to get a good transfer chart going for her. Since we normally work in pounds and ounces, so it was always a nice challenge to get her orders perfect.

>>5632730
It's not that crazy of a concept, and I'm sure that many anons are aware of the difference in cuts between nations and cultures. It's just that the use of porterhouse for both locations for a different item is interesting. Often they'd use another term- such as English Roast, Silverside, Mock Tender, Scotch Tender, Gooseneck (all different pieces aside from the Mock and Scotch Tenders).

Hell, some countries cut through multiple layers of muscles in weird shapes; but it's just how their cuts work- pic related.

>>5632731
U wot mate? Short Loins are used to cut true Porterhouses in the USA. I don't know where you've been shopping...

>>5632733
Indeed. Thanks mate.

[Anonymous No.5632739]

>>5632733
The fuck man?!

[Anonymous No.5632742]

>>5632731
That is completely untrue, according to USDA regulations a porterhouse is as such:

"Item No. 1173 - Beef Loin, Porterhouse Steak - The steaks shall be prepared from any IMPS
short loin item. The maximum width of the tenderloin shall be at least 1.25 inches (3.2 cm)
when measured parallel to the length of the back bone."

Which is the same thing as a T-bone with a larger portion of the tenderloin connected. You should stop shopping at places that label porterhouses as anything "pounded out to look like one".

[Anonymous No.5632746]

>>5632733
I hate to keep bugging you mate- but what would they call this steak in Australia? (This is the Sirloin Steak in the USA)

[Anonymous No.5632748]

>>5632746
>>5632733
Sorry, meant to post this one. The other one is the whole piece that they're cut from.

[Anonymous No.5632749]

This is an 18+ website kiddo.

[Anonymous No.5632755]

>>5632738
No. Where do you get this shit from wiki?

Certainly not from a professional, porterhouse is shit

Fuck you people are strange.

[Anonymous No.5632760]

>>5632631
slice those taters up and cook in oil. If you got 7 hours, maybe run tot he store and get some veggies.

[Anonymous No.5632779]

>>5632631
Ok, here is what I would do with what's pictured.
>set steaks on the counter about 30-45 minutes before cooking
>oil and season to your liking
>montreal seasoning is GOAT btw
>preheat the oven, 350-400 because eh
>dice taters and carrots to preferred size, add minced clove of garlic if you like
>roughly 1 inch^3 is what I usually do
>place diced goods in baking pan, I use pyrex 9x9 or something
>oil and season, toss around/mix
>easy on the oil
>cover with aluminum fawl
>put into over for 20-30 minutes or so, I dunno
>till soft
>remove fawl
>crank up that heat
>put em back in for a few minutes to get a nice thin crispy layer on the outside
>remove and let cool, yo
>hopefully while you were brawlin them taters and carrots you started on the steaks
>you did right?
>No? ok, i'll explain that too.
>If you got a grill, use that
>If not, grab pan and oil
>put on high heat
>let it get hot
>put steaks on and cook to your liking
>and cook her something green for gods sake

[Anonymous No.5632784]

>>5632755
If you stopped shopping at third world mart, you would realize a porterhouse is a specific cut and not shit.

[Anonymous No.5632816]

>>5632631
just do this
<---pic related

[Anonymous No.5632823]

>>5632816
>buys four of their finest lobsters and an ice chest
>wears cleats because he can't afford dress shoes
Chef Boy-r-Dumb indeed.

[Anonymous No.5633004]

>>5632816
they looked like dress shoes

i fucking lost it

[Anonymous No.5633030]

>>5632631
steak au poivre (google it), mashed potatoes, onions cooked with butter, ginger, honey and chili added.

[Anonymous No.5633484]

>>5632631
>buying bleached garlic
Americans.

[Anonymous No.5633487]

>>5633484
I just saw the Coles logo, but my point still stands, and you are at least as dumb as an American, even if you aren't actually one.

[Anonymous No.5633497]

>>5633484
>Americans.

Don't you mean Australians? Look closely at the brands/labels in OP.

[Anonymous No.5633557]

>>5632705
Oh yeah pussy well we have Outback

[Anonymous No.5633882]

>>5633484
>>5633487

>getting this butt rustled over some garlic

project more yuropoor

[Anonymous No.5633904]

>>5633484
>Being a faggot
Europoors.

[Anonymous No.5636116]

>>5632779
Jesus christ, I bet you're the cancer responsible for this fucking shit