Inspired by a trip to Whidbey Island a month ago, the Wallingford Brownstein's have joined the ranks of "quarter cow"splits.
Along with three other nice families, we are the proud owners of an 1/8 of a cow. I feel somehow elated and sad all at once, knowing that every burger, roast, steak and rib I consume over the next 90 days will be thanks to one single animal. As my uncle Fumio, the Buddhist monk, says "The animal gave it's life for your plate; DON'T mess up the recipe!"
Over the weekend, I enjoyed preparing a "mystery cut" known as cube steak, or more descriptively, "minute steak". A cut for the 99% (vs. the premium steaks that go for $10/lb), it hails from the upper round of the cow, and it makes a terrific homey meal to feed a growing family. I thawed our minute steak and discovered that the butcher had kindly tenderized the cut for us.
Pounding it down a bit more to a "king's fingernail of height", I then applied the true "minute" technique, allowing each side 60 seconds with a hot cast iron skillet. The aroma smacked much more of burger meat, transporting me to my Mother's kitchen of "burger steaks".
Thinly sliced and spiced up with an uber-simple chicken stock + bbq sauce + butter reduction, it had a wonderful, approachable flavor. It's the kind of red meat you remember from summer camp. Absolutely not gourmet, and absolutely satisfying in a mildly guilty way.
Here's a winning preparation from Chef John (Food Wishes/Allrecipes.com) that I followed almost to a tee.
