The Truth’s Valley

Cooking Steak with Mike Colameco

my future sis-in-law diana invited dan and me to a steak domain, hosted by chef mike colameco of wnet-tv/channel 13. i was very disconcerted because i’ve heard a lot of great things about chef mike, who has been in the grub trade suitable done with 25 years. i was also looking forward to sharing this experience with dan who’s a big steak guy. the class was held at the delia/viking showroom on 3rd avenue and 58th in someone’s bailiwick. the space was absolutely faultless and showcased a dream kitchen–beautiful stainless sword oven and range, marble countertops and of course the much coveted “island.” chairs were kit up for us in front of the archipelago (facing mike) and on the side. the setup was good, i considering, because it was small, intimate and conducive to asking question (or one would think). another discriminating aspect of the pre-show was a panegyrical wine and cheese station sponsored by beaujolais wine. i was discontented that purely red wine was served but this was a steak class, so i covenanted. the cheese was absolutely tasty though, and especially the gouda, which i paired with an apricot pattee. what we learned:all-inclusive, the class was a lot of fun and very engaging. it’s obvious that mike is comfortable in front of an audience–he tells jokes and many interesting steak stories. he seemed very knowledgeable about the history of steak, particularly ny steak. he gave us a lot of good recommendations for manhattan steakhouses–craftsteak, blt prime, the four seasons–but he didn’t have much to offer in terms of the outer boroughs. dan brought up christos to him and he seemed to think back on it vaguely, saying that he liked it a lot but that he got lost in astoria (manhattanites upon the streets and avenues here confusing).steak tid-bits courtesy of chef mike:1. an ideal slaughter cross of a cow is approximately 1,100 lbs2. most american beef comes from cows that are corn fed3. 98% of cattle doesn’t produce prime meat–instead, it makes supermarket food, which isn’t aged properly4. most steakhouses are very priceless because they use prime meat, aged exchange for 21-40 days. the longer the aging the better the meat.steaks that we sampled:all of the steaks were sauteed in a cast iron skillet in vegetable oil and seasoned with salt and pepper.1. ny strip: mike mentioned that this cut of meat is compare favourably with to hand over steak, except this one has no bone. it was my favorite because it was the most tende

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