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FOOD
March 12, 2008
  Recipe: Bistecca fiorentina (Tuscan steak) Total time: 35 minutes, plus 5 to 6 hours for the steak to reach room temperature Servings: 3 to 4 Note: Allow the steak to sit out in a cool place, loosely covered, for 5 to 6 hours to come to room temperature. You can order this especially thick cut of steak in advance from any fine meat counter or butcher, such as Guss Meat Co., 949 S. Ogden Drive, Los Angeles, (323) 937-4622. 1 (2-inch-thick) porterhouse steak (about 2 1/2 pounds)
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FOOD
April 18, 2014 | By S. Irene Virbila
Sometimes you just feel like tucking into that classic French bistro dish, the steak frites. In France, the steak isn't usually tender prime. It's typically a flavorful, chewy cut that has to be cooked on the rare side of medium rare to maintain its tenderness. That means hanger or skirt steak - or the bavette , also known as a flap steak. Frites, or fries, should be hot and golden, heaped on the plate or into a separate container. Add a salad and a bottle of Beaujolais cru or Gigondas, and it's hard to find a more satisfying and unfussy meal.
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FOOD
June 17, 2009
Grilled flank steaks with chimichurri sauce Total time: 25 minutes Servings: 6 Note: Set the steak out about an hour before grilling to allow it to come to room temperature. Chimichurri sauce 2 cloves garlic 1 cup coarsely chopped parsley, firmly packed 1/2 teaspoon dried oregano 1 teaspoon chopped fresh mint 1/2 cup olive oil 5 tablespoons red wine vinegar 1 tablespoon lemon juice, plus more to taste 1 teaspoon salt, plus more to taste With the food processor running, drop the garlic through the food tube to chop.
CALIFORNIA | LOCAL
November 23, 2013 | By Esmeralda Bermudez
The little bistro sits across from King Taco, like David a few yards from Goliath. But Gogo Sweetwine hardly bothers glancing out the window. She's too busy preparing for a table of five: biscuits, grits and gravy, sausage and oatmeal. "Ready to plate!" she announces with a twirl in the kitchen. "Coming through, coming through. " Last year, Sweetwine took a gamble and opened Gogo's Bistro, the only soul food restaurant in Boyle Heights - Los Angeles' iconic Mexican American neighborhood.
FOOD
August 13, 2003
Total time: 40 minutes, plus 30 minutes chilling time Serves: 4 Sauce 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon oil 3/4 cup reduced-sodium soy sauce 1/2cup sweet chile sauce 1/4 cup sugar 1 tablespoon minced green onion 1. In a medium saucepan over medium heat, sauté the garlic and ginger in the oil, stirring every 30 seconds, until they start to color,...
FOOD
July 4, 2001
Holy cow! After spending a fortune on Web-ordered steaks ("Netsteak," June 27) couldn't you have thrown in a couple that were locally bought from high-end markets, such as Bristol Farms? DAVID WILCZYNSKI Redondo Beach In my opinion, you missed the greatest steak Web site of them all, http://www.omahasteaks.com, and as a Cornhusker, I may be more than a little partial. You will not find a better steak anywhere! JASON SIGMAN Via e-mail In your story you say that choice beef is "the usual supermarket grade."
ENTERTAINMENT
December 22, 1985 | RUTH REICHL
The Beef Industry Council, whatever that is, has just sent me a little booklet called "The Lighter Side of Beef." Its avowed purpose is to help me see beef in a new light. Light, it turns out, is the operative word; the booklet explains that beef is really not as fattening as I thought. As proof, they encourage me to consider dishes like "breakfast beef with melon" (beef calories, 111; total calories, 438) and "steak and citrus salad" (beef calories 196; total calories 419).
NEWS
February 5, 2013 | By Betty Hallock
In a new occasional series, Betty Hallock explores all things meaty and fatty. Did you know that Tyler Wells, the co-founder of Handsome Coffee Roasters , is also a swell cook? He'll be serving a pop-up dinner (hosted by This Is Not a Pop-Up ) at Square One in Hollywood this week and on the menu is 35-day dry-aged steak frites. So let's talk about this steak. THE CUT: Wells collaborated with Alex Jermasek, who worked at Lindy & Grundy and is now in charge of meat fabrication at Short Order.
ENTERTAINMENT
September 21, 1995 | MAX JACOBSON, SPECIAL TO THE TIMES
California's Marriott hotels take their restaurants seriously, asshown by the fine JW restaurants in both the Anaheim and Century City Marriotts. So we should pay attention when the Long Beach Marriott, adjacent to Long Beach Airport, opens a steakhouse, Phil's Angus Grille. Remember that name. There may be more of them soon. In case you haven't noticed, beef is apparently coming back in a big way, despite the current medical wisdom that red meat does not promote good health.
CALIFORNIA | LOCAL
November 23, 2013 | By Esmeralda Bermudez
The little bistro sits across from King Taco, like David a few yards from Goliath. But Gogo Sweetwine hardly bothers glancing out the window. She's too busy preparing for a table of five: biscuits, grits and gravy, sausage and oatmeal. "Ready to plate!" she announces with a twirl in the kitchen. "Coming through, coming through. " Last year, Sweetwine took a gamble and opened Gogo's Bistro, the only soul food restaurant in Boyle Heights - Los Angeles' iconic Mexican American neighborhood.
FOOD
June 22, 2013 | By S. Irene Virbila / Los Angeles Times
The stunning Côtes du Rhône "Petit Ours Brun" (little brown bear) tastes like a youthful Cornas. The grapes come from a parcel that winemaker Matthieu Barret calls "no man's land"; it lies just between the official boundaries of Cornas and St. Joseph. The wine is 100% Syrah from 40-year-old, low-yielding vines. Oh, and it's also certified biodynamic. The taste is cool fruit, earth, bruised blackberries and that indefinable wild quality that makes Syrah from this part of the Rhone pure magic.
CALIFORNIA | LOCAL
May 23, 2013 | By Veronica Rocha
A restaurant patron was arrested over the weekend after he refused to pay for his $46 squid and steak dinner that he claimed was "too rare," and then assaulted workers who tried to stop him from fleeing, police said. Joseph Lee was taken into custody about 8:50 p.m. Saturday on suspicion of assault and refusing to pay for his dinner at Zono Sushi in Glendale, according to local police. Most of the incident was recorded on the server's cellphone, police added. Before Lee was released Sunday on $60,000 bail, he reportedly told police he was a first-time customer at the restaurant in the 100 block of North Maryland and was dissatisfied with his meal.
ENTERTAINMENT
May 1, 2013 | By Rene Lynch
Nothing encourages home cooking quite like an episode of "Hell's Kitchen. " When the chefs aren't sweating -- literally -- over your food, they're poking at it with their fingers … or dropping a hair in it. GROSS! PHOTOS: Celebrities by The Times Whose hair ended up on a diner's plate, wedged between a hamburger slider and its bun? Not exactly sure. But Mary's a good bet, as she was the one making the sliders. I know hair nets are not a good look for TV, but diners would probably welcome them.
SPORTS
April 28, 2013 | By Kevin Baxter
The Rancho Cucamonga Quakes are going to be sorry to see Hanley Ramirez leave. And with good reason, since the Dodgers minor league players ate well during Ramirez's two-game visit to the Cal League, with Ramirez springing for a postgame spread of steak and ribs both days. "The guys said it was great," Mike Lindskog, the Quakes' radio play-by-play man, said. But Rancho Cucamonga doesn't play again until Tuesday in Stockton, by which time Ramirez could be back with the Dodgers.
NEWS
April 26, 2013 | By Betty Hallock
Kuniko Yagi is the chef at David Myers' new Century City restaurant, Hinoki & the Bird -- whose name evokes the same sense of celestial whimsy as her food. The stylish Asian-inflected menu includes bowls of green mussels in a coconut-curry broth with sausage and shaved raw cauliflower, lobster rolls whose buns are blackened with charcoal powder and cod scented with a thin sheet of burning Japanese cypress.  The inspiration for the restaurant was the flight of a bird through Japan and Southeast Asia, says Yagi.
NEWS
February 13, 2013 | By Betty Hallock
A new occasional series that explores all things meaty and fatty. Meat-centric Chi Spacca , or "The Cleaver," opened this month at Mozza's Scuola di Pizza, where chef Chad Colby has developed L.A.'s first certified dry-cure program -- which means a lot of salumi. But if you want a spectacular hunk of meat, Colby is grilling a 42-ounce bistecca alla fiorentina , the famed Florentine steak, and its lesser-known sibling, the costata alla fiorentina .  The cut: Colby said he buys the short loin from Harvey Gussman of Harvey's Guss, who "puts three weeks of dry age on the beef," which is Nebraska corn-fed.
CALIFORNIA | LOCAL
November 30, 2004 | From the Washington Post
Ulysses G. "Blackie" Auger Sr., who made a fortune as a steak restaurateur and became one of Washington's leading entrepreneurs, died Sunday at his home in the District of Columbia of complications from a heart attack. He was 83. Auger's greatest fame came as the proprietor of Blackie's House of Beef, the restaurant that provided heaping platters of rich food and emphasized value over ambience for what was invariably described as a meat-and-potatoes clientele.
NEWS
February 13, 2013 | By Betty Hallock
A new occasional series that explores all things meaty and fatty. Meat-centric Chi Spacca , or "The Cleaver," opened this month at Mozza's Scuola di Pizza, where chef Chad Colby has developed L.A.'s first certified dry-cure program -- which means a lot of salumi. But if you want a spectacular hunk of meat, Colby is grilling a 42-ounce bistecca alla fiorentina , the famed Florentine steak, and its lesser-known sibling, the costata alla fiorentina .  The cut: Colby said he buys the short loin from Harvey Gussman of Harvey's Guss, who "puts three weeks of dry age on the beef," which is Nebraska corn-fed.
NEWS
February 5, 2013 | By Betty Hallock
In a new occasional series, Betty Hallock explores all things meaty and fatty. Did you know that Tyler Wells, the co-founder of Handsome Coffee Roasters , is also a swell cook? He'll be serving a pop-up dinner (hosted by This Is Not a Pop-Up ) at Square One in Hollywood this week and on the menu is 35-day dry-aged steak frites. So let's talk about this steak. THE CUT: Wells collaborated with Alex Jermasek, who worked at Lindy & Grundy and is now in charge of meat fabrication at Short Order.
NEWS
December 29, 2012 | By S. Irene Virbila
I was flabbergasted last month when I got notice that yet another cupcake shop - Georgetown Cupcake out of Washington, D.C. - would be joining the hordes already dispensing frosting-swirled little cakes within the 90210 ZIP Code. Isn't it a little late?  Sprinkles was the first to open in 2005 and actually has a 24-hour ATM-like dispenser on Little Santa Monica Boulevard where people line up at all hours to get their strawberry, chai latte or gluten-free red velvet at $3.50 a pop. Really, doesn't that kind of thing seem contra-indicated for anyone intent on flaunting their size 0?
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