Jul 23, 2009

Carnivorous Maximus: the Kansas Sirloin

CheeseB, for those who are not yet aware, has a great selection of very nice farm-direct beef cuts and other meats. But it was not until I tried their signature cut, the "Kansas City", that I came to wonder why they are not called "Meat Boutique" instead. This Kansas cut is a New York striploin, bone on the outside, beautifully marbled and tender. A premium beef direct from the farm, then dry-aged in-house for at least 40 days. It's a work of art.

As soon as you unwrap it from the package, a slightly pungent, still fresh aroma hits the nose. This is a hint of the flavour that permeates the meat and makes it completely distinct from anything you've ever tried. You don't want to hide this taste with too many ingredients, just compliment it with subtle seasonings.

And of course it deserves a proper grilling:

8 minutes on one side and 7 on the other. It's going to be very rare in the middle with such a thick cut-- perfection itself. Let it sit, either tented under foil or out in the open, for a few minutes before cutting it.
Then slice against the grain parallel with the bone-- look at how juicy that is:

This was pure magic-- a good 1.5 lbs thick slab of absolute heaven. You really don't even need teeth to eat this steak. It's truly beyond adequate description.

I served it alongside BBQ-roasted potatoes, a medley of mushrooms with butter, red wine and shallots, and a spinach and chevre puree. Beverage of choice was an Australian Cabernet! There was the nice taste from the coals, subtle hints of rosemary, the creamy (gently garlicky) zing of the spinach, and the boozy, buttery chew of the mushrooms.

Now, more than ever, I wish words and pictures could transmit to you, dear reader, the loveliness of this sirloin and this meal. If only it were possible to reach through the screen and have a taste.

All I can suggest is to come to CB and try it for yourself!


The Sirloin:
Rub into the steak some course salt, crumbled dried rosemary, fresh ground pepper and olive oil. Sit at room temperature for a couple of hours. This is a good chance to let the wine breathe, prepare the side-dishes, and get the BBQ prepared.
Throw it on the grill and listen to the sizzle--about 8 minutes on one side 7 on the other. My belief is that it would be a crime to serve this cut anything but bloody rare, but, to each their own. Flip only once and press-test for doneness. The firmer it feels, the more it's been cooked through.

Medley of mushrooms with butter and wine
Mushrooms, chef's mix
red wine
pepper and salt

Soften shallots in butter over medium heat, then add mushrooms and stir over higher heat until liquid evaporates. Expose some of the pan and add a little more butter and grind in some pepper. Let that cook gently over lower heat, and add the wine. Reduce slightly.

Spinach with Chevre
1 bunch Spinach
1/3 cup chevre
butter to taste
1-2 cloves garlic
chopped Italian Parsley
1-2 tbsp. fresh lemon juice
teaspoon sugar

Gently cook the spinach and drain excess liquid. Pulse in blender with the chevre, lemon, and garlic.
Place over a low heat in small saucepan to thicken a little, and adjust seasonings to taste. Add parsley.

1 comment:

  1. Sounds & Looks truly Heavenly! Extremely yummy!