Post by: K Frame on May 17, 2008, 10:07:29 AM
I don't eat a lot of red meat in general, but when I do I want it to be something that I'm REALLY going to enjoy, and I really enjoy ribeyes.
These were incredible, very possibly among the best ribeyes I've ever had. Very pleasantly surprising for meat coming out of a grocery store.
Post by: cassandra and sara's daddy on May 17, 2008, 10:26:50 AM
i like ribeyes same cut as prime rib i like new york strips but you gotta watch for the ones near the end of the cut where the nerve moves down and bigger
Post by: grislyatoms on May 17, 2008, 10:44:35 AM
2. t-bone/porterhouse
3. N.Y. strip
4. all other cuts
Steak house down the road serves a dish called "The Cowboy Ribeye". Black on the outside, pink on the inside, with a big helping of chipotle/garlic mashed potatoes and onion rings. Well worth it, every now and then.
A well prepared ribyeye, like the above, is something I don't think I will ever master.
Post by: Headless Thompson Gunner on May 17, 2008, 10:46:55 AM
Post by: 41magsnub on May 17, 2008, 10:49:02 AM
2. NY Strip
3. Flat Iron, little tough sometimes but awesome flavor
Post by: cassandra and sara's daddy on May 17, 2008, 10:52:36 AM
Post by: lupinus on May 17, 2008, 10:54:01 AM
Strip
Sirloin
IF I am adding price to the mix it is hard to say you can find better steak, for the money, then good sirloin. But ribeye is my favorite as well.
I've never been a big fan of fillet. Sure, it's tender, but it also doesn't have much in the way of good steak flavor.
I love flank, but I only serve it sliced not a big hunk of meaty goodness, so generally leave it of my favorite steak list.
Post by: Silver Bullet on May 17, 2008, 11:20:17 AM
t-bone/porterhouse
There is a steak house in El Paso called Cattleman's that serves a 72 oz steak.
I just had the 24 oz; guess I wasn't very hungry.
Post by: Mabs2 on May 17, 2008, 12:03:12 PM
I always chuckle when the city folk talk about eating a NY strip or a porterhouse.
Post by: Larry Ashcraft on May 17, 2008, 12:07:40 PM
My neighbor owns a feedlot (yes, there are 1000 cattle about a quarter mile from my house). He told me that the cattle he sells to the slaughterhouse on Monday are on the shelf at Safeway by Friday. OTOH, there's a mom and pop butcher shop down the road that sells only Holstein beef that the owner raises on his own ranch. His meat is excellent, because he knows how to properly kill, dress and age the beef.
Our best butcher shop closed down some time back. The owner there would buy cows from the rancher, and then come out to the ranch, kill them, and haul them in to be processed. He contended that hauling the cows to a slaughterhouse just got them full of adrenilin and tainted the meat. I tend to think he was right.
Post by: K Frame on May 17, 2008, 12:17:43 PM
No. Safeway.
Generally I don't like the tenderloin/filet cuts.
Yes, they're exquisitely tender, but they generally fall down on taste.
That's why I like the ribeye so much, quite tender and great beef flavor.
Post by: K Frame on May 17, 2008, 12:34:19 PM
I threw a party some years ago. I bought a piece of Angus rib primal and aged it myself, then cut it into ribeyes. It was a pain in the ass having a 14-lb. chunk of prime beef take up the entire bottom of my fridge for a week and a half.
The results were worth it, though. My guests RAVED about the steaks.
Post by: Regolith on May 17, 2008, 12:44:27 PM
Post by: roo_ster on May 17, 2008, 01:55:40 PM
1. Simple: steak, grill, (maybe spices) & go.
2. Complex: steak that has been fiddled with (marinades, aged, etc.)
Simple
#1 Ribeye. Tender & flavorful, what's not to like.
#2 Sirloin. I skip the t-bones & porterhouses, as they are a bit too fatty & bony for my tastes. If I am not paying the money for ribeye, get me a nice, lean sirloin and call it good.
A filet/tenderloin is fine, just lacking in flavor. There is a reason they wrap them in bacon...
Complex
#1 London Broil marinaded a bit in cranberry juice concentrate, sliced thin, and served med to med-rare. This is essentially a lean cut of round steak. I like to get it as fresh as possible so as to maximize the time I feel I can marinade it in the cranberry juice. I like to go two or three days minimum if I am to cook it soon. I will freeze it, marinade & all if I get a good deal and don't expect to eat it for a while. Something in the marinade/freezing process seems to break up the muscle fibers and tenderize it. Yum, yum.
Post by: Regolith on May 17, 2008, 02:00:11 PM
Something in the marinade/freezing process seems to break up the muscle fibers and tenderize it. Yum, yum.
When the marinade freezes, it probably forms ice crystals which break down the muscle tissue. That's my guess, anyway.
Post by: Declaration Day on May 17, 2008, 02:19:29 PM
Post by: cassandra and sara's daddy on May 17, 2008, 02:23:02 PM
Post by: grampster on May 17, 2008, 03:01:55 PM
We have a bar/restaurant on my lake and the owner serves ribeye's on special for Sunday and usually one day during the week. He cuts them himself, so I always ask him to cut me one about half again thicker than what he sells on special. Mmmmm. Fried potatoes with mushrooms mixed in and garlic toast. Mmmmmm.
Post by: BlueStarLizzard on May 17, 2008, 03:28:03 PM
Post by: nico on May 17, 2008, 03:53:31 PM
this thread is making me hungry
Post by: lupinus on May 17, 2008, 04:02:49 PM
Aging yourself is simple and you can do a few different ways. The most basic and simplest is just to take your steak and leave it in the fridge, uncovered or covered with something that has holes to let air circulate, for up to a day. You can do the same with roasts or whole primals depending on your available space. I will use a tray or platter and set the meat on a rack to keep air circulating whenever I do more then steak for a few hours to avoid the meat sitting in juices and possibly spoiling. I will also use a cover with holes in it just to keep something from rubbing against the meat. I'll often buy a whole sirloin from sams club, for price you can't beat sirloin and it's about as versatile as it gets.
Post by: cassandra and sara's daddy on May 17, 2008, 04:15:29 PM
and i've heard of as long as 6 weeks
Post by: atomd on May 17, 2008, 04:58:29 PM
Post by: The Annoyed Man on May 17, 2008, 05:24:37 PM
Post by: Bigjake on May 17, 2008, 05:42:21 PM
Post by: MechAg94 on May 17, 2008, 06:25:01 PM
If I had time and can cook it right, a T-bone is better though. That tender meat up close to the bone is very tasty and tender.
For marinade, I am a minimalist. I don't like most marinades that restaurants do. They are generally overpowering and get in the way of the beef taste. Less is better with good beef.
Post by: LAK on May 17, 2008, 07:29:03 PM
My order preference is filet, ribeye, t-bone or porterhouse and NY strip - medium. The more fat, the more well done on the outside I like it. Mashed potatoes and broccoli. Sometimes peas, green beans or corn. Sometimes I'll broil some onions and or red bell peppers. Add some salt, black pepper and english mustard at the table. Yum.
Post by: K Frame on May 17, 2008, 08:58:33 PM
They simply don't need it.
Any extra flavor you want can be added after cooking with a sprinkle of your favorite rub and a pat of butter.
Aging doesn't just remove water, it gives natural enzymes in the meat time to act.
Generally, the meat you get in grocery stores is aged from 4 to 6 days. That just how long it takes from slaughter house to your local store getting it.
Post by: wmenorr67 on May 17, 2008, 09:02:12 PM
Put rub on it, let it set in frig for a few hours, then grill.
Post by: Iain on May 18, 2008, 03:15:40 AM
The show is on youtube - search for heston steak and you'll find it.
Post by: cassandra and sara's daddy on May 18, 2008, 03:40:33 AM
Post by: Lennyjoe on May 18, 2008, 03:52:01 AM
Most times I don't marinade but when we do, we use Dales Steak Marinade. They are from Alabama. Very good marinade but you need to be careful not to overdue it. Couple of tablespoons full and your good to go.
Post by: LadySmith on May 18, 2008, 05:30:04 AM
We age em' here till a side of beef is green with mold.... best damned steak you'll ever taste.
You actually eat that?!? Aging meat is letting it rot?
Yes, I'm a culinary ignoramus. I apologize in advance.
Post by: K Frame on May 18, 2008, 05:33:09 AM
A primal is a very large chunk of meat. Spoilage is a surface process.
Post by: Hutch on May 18, 2008, 07:20:29 AM
Post by: Declaration Day on May 18, 2008, 07:59:54 AM
These ribeyes came from Costco, so I hope they're as good as the Sam's Club ones.
Post by: Sergeant Bob on May 18, 2008, 08:07:41 AM
Mike is right, marinating good meat is a crime and should be punishable with 3 to 10 years at Micky D's! (OK, so I embellished a little).
Post by: xavier fremboe on May 18, 2008, 08:19:51 AM
Anyone else ever thaw a cut of beast on a smoker?
Post by: charby on May 18, 2008, 08:27:05 AM
1. Porterhouse
2. Ribeye
3. Sirloin
I buy my steaks from a Iowa family owned grocery store called Fareway. They only sell USDA Choice for the same prices as everyone else sells USDA Select.
Post by: Ben on May 18, 2008, 09:51:15 AM
I just discovered Cabelas seasonings and really like them, especially the all purpose and garlic/beer. I sprinkle a bit on while I'm grilling.
Post by: LAK on May 18, 2008, 11:43:19 AM
Post by: xavier fremboe on May 18, 2008, 12:18:00 PM
Whether in the oven at +pizza temperature or over a hot grill, I scorch the outsides quickly, then finish on a low heat.
Second that. Maillard reaction makes it ever so tasty.
Post by: cassandra and sara's daddy on May 18, 2008, 12:45:13 PM
Post by: Bob F. on May 18, 2008, 04:54:58 PM
Briskets I corned, ain't any better!!!!!!!!!!!! Tongue boiled in pickling spices, skinned and sliced: GREAT sandwich makings!!!!!!!!!!
Elton Brown did a seg on ageing beef cuts in the fridge. Seach on Foodnetwork.com
Smoked trout, anybody?
Bob
Post by: Bob F. on May 18, 2008, 05:00:18 PM
Declaration Day: especially like the marbling on the right. Have to find some third coast to try.
Post by: BridgeRunner on May 18, 2008, 05:03:40 PM
Post by: 41magsnub on May 18, 2008, 05:19:45 PM
I got to go the herd and say "I want that one", the rancher shot it and told me to come back in two days for all the meat cut up, graded, plastic and butcher paper wrapped. I will do that again this year.
Post by: BridgeRunner on May 18, 2008, 05:28:43 PM
This includes a steak history involving Ruth's Chris (overrated),
Y'know, I've never been there, but I've heard their ads on the radio. Is a superheated plate really a good selling point? I guess they're not kid-friendly, but even before kiddo I never really like someone bringing a superheated dish to the table. Seems to be asking for trouble, especially if there's a large jovial group and/or alcohol involved. Just asking for trouble. Tableware should not be that hazardous.
Post by: Gewehr98 on May 18, 2008, 06:17:27 PM
I find it no different than Mexican dishes served on a hot plate, or Chinese sizzling rice soup.
They say, "Careful, it's hot!" - and they mean it. Caveat Emptor.
Post by: Gewehr98 on May 18, 2008, 06:20:10 PM
However, there's a bison ranch just north of me, and I'm working a deal where the owner lets me cull my own from the herd using my Sharps. I just cast another batch of 535gr Postells, and hopefully, one will be used to fill the freezer in the not-too-distant future. I've even gotten my picky wife to enjoy buffalo burgers, so I know the excursion will be met with approval.
Post by: Declaration Day on May 18, 2008, 06:27:07 PM
Oh, yeah! Ribeye! Hands down! Greasiest steak there is; therefore, the best!!
Declaration Day: especially like the marbling on the right. Have to find some third coast to try.
Declaration Day: especially like the marbling on the right. Have to find some third coast to try.
Dinner was superb. We ate like kings tonight. Bob F, find Third Coast if you can, but make sure it's Third Coast Old Ale, not Third Coast Beer. Same company, waaay different product. Expect to pay $15 for a six-pack.
Post by: 41magsnub on May 18, 2008, 06:41:17 PM
BTW, I'm a big Black Angus porterhouse fan, myself.
However, there's a bison ranch just north of me, and I'm working a deal where the owner lets me cull my own from the herd using my Sharps. I just cast another batch of 535gr Postells, and hopefully, one will be used to fill the freezer in the not-too-distant future. I've even gotten my picky wife to enjoy buffalo burgers, so I know the excursion will be met with approval.
However, there's a bison ranch just north of me, and I'm working a deal where the owner lets me cull my own from the herd using my Sharps. I just cast another batch of 535gr Postells, and hopefully, one will be used to fill the freezer in the not-too-distant future. I've even gotten my picky wife to enjoy buffalo burgers, so I know the excursion will be met with approval.
Nice, had I asked the guy probably would have let me shoot it (have a Shiloh Sharps myself) but shooting a penned stationary animal is not exactly hunting for me so no big deal either way. Then again he might not.. he did not separate it away from the herd, just shot it when it was near the edge. He might not trust somebody else to do that.
Post by: K Frame on May 18, 2008, 07:24:44 PM
Fortunately, I was not paying for it. The boss was.
Post by: Sergeant Bob on May 19, 2008, 06:16:11 AM
One of the least flavorful, most mediocre steaks I have ever had in my life was at Mortons in McLean, Virginia.
Fortunately, I was not paying for it. The boss was.
Fortunately, I was not paying for it. The boss was.
And why is it that the majority of people seem to gravitate towards just such places? (rhetorical question)
Post by: K Frame on May 19, 2008, 06:21:50 AM
I always thought Ponderosa had some pretty good steaks.
There was a place where I grew up called Rustler. It was a chain, long since failed.
They had FANTASTIC steaks.
Post by: The Annoyed Man on May 19, 2008, 06:22:09 AM
Post by: 41magsnub on May 19, 2008, 06:23:33 AM
Ribeye's a little too fatty for me. I prefer a perfectly cooked PRIME top sirloin baseball cut. Of course, the steaks I got in Las Vegas last weekend were great. Both were prime filet mignons (tenderloins), with exquisite sauces.
Sauce? Sauce? Burn the heretic!
Post by: K Frame on May 19, 2008, 07:10:25 AM
A little cream, a little cognac, some herbs and pepper?
Not heresy.
Ecstasy.
Post by: 41magsnub on May 19, 2008, 07:33:02 AM
Hell, a good steak with a pan sauce made from its own drippings is a thing of beauty.
A little cream, a little cognac, some herbs and pepper?
Not heresy.
Ecstasy.
A little cream, a little cognac, some herbs and pepper?
Not heresy.
Ecstasy.
Must be the Montanan in me, steak is cooked over fire. Any drippings are burned away.
Post by: K Frame on May 19, 2008, 07:34:29 AM
I didn't feel like trying to deal with the grill and keep my idiot dog's nose away from the steak at the same time.
Post by: BobR on May 19, 2008, 08:17:10 AM
Even splitting it between us, there is too much meat.
bob
Post by: The Annoyed Man on May 19, 2008, 12:19:23 PM
Quote
Even splitting it between us, there is too much meat.
Nobody needs more than 5oz., 6oz tops, of meat at one time.
Post by: seeker_two on May 19, 2008, 12:30:48 PM
Nobody needs more than 5oz., 6oz tops, of meat at one time.
Bill Ruger couldn't have said it better.....
Post by: BridgeRunner on May 19, 2008, 01:34:27 PM
Bill Ruger couldn't have said it better.....
Post by: lupinus on May 19, 2008, 01:52:43 PM
Post by: The Annoyed Man on May 19, 2008, 02:01:44 PM
Like that?
Post by: lupinus on May 19, 2008, 02:08:01 PM
And if you and yours have your way paddy I wont have to pay a dime for it
Post by: xavier fremboe on May 19, 2008, 02:18:28 PM
Quote
Even splitting it between us, there is too much meat.
Nobody needs more than 5oz., 6oz tops, of meat at one time.
Post by: Gewehr98 on May 19, 2008, 03:21:14 PM
Quote
Quote
Even splitting it between us, there is too much meat.
Nobody needs more than 5oz., 6oz tops, of meat at one time.
Unless they're hungry.
Even splitting it between us, there is too much meat.
Nobody needs more than 5oz., 6oz tops, of meat at one time.
Unless they're hungry.
Or they already filled up on beer...
Post by: charby on May 19, 2008, 07:04:59 PM
As in 'after you eat all that red meat for years, you're gonna NEED both bypass and prostate surgery, but you won't WANT either one.'
Like that?
Like that?
So why do you hate America?
Post by: Silver Bullet on May 19, 2008, 07:37:18 PM
Quote
Nobody needs more than 5oz., 6oz tops, of meat at one time.
This is America, not California. We get to decide for ourselves how much we need, want, or deserve.
Post by: Scout26 on May 21, 2008, 11:40:57 AM
Nice thick cut of meat sprinkled with salt and pepper, and marinated in chopped onions and garlic overnight.
Slow cooked over a wood fire.
Post by: anygunanywhere on May 21, 2008, 02:32:32 PM
Salt. Ground pepper.
Mesquite coals.
Place hand over coals, Hot enough if you can't count to 3 before you can't stand it.
First side 4 minutes.
Turn
Second side 4 minutes.
Eat. Along with your favorite red or whiskey. SOme asparagus if you want a veggie.
Anygunanywhere
Post by: Gewehr98 on May 21, 2008, 03:10:33 PM
Quote
So why do you hate America?
I don't think he hates America.
I believe that when they took out his prostate, the neighboring orifice took that as an opportunity to direct The Paddy McRiley Show for good.
Post by: The Annoyed Man on May 21, 2008, 03:15:23 PM
Quote
I believe that when they took out his prostate, the neighboring orifice took that as an opportunity to direct The Paddy McRiley Show for good.
Uh, I still have my prostate. Maybe you're confusing me with grampster. Or maybe you're just a victim of early onset dementia.
Post by: Scout26 on May 21, 2008, 04:02:59 PM
Quote
So why do you hate America?
I don't think he hates America.
I believe that when they took out his prostate, the neighboring orifice took that as an opportunity to direct The Paddy McRiley Show for good.
Now that's funny !!!
Post by: lupinus on May 21, 2008, 04:34:46 PM
Nice thick 1.5+ ones, cut was perfect. My only complaint they could of used a little aging as they were a tad watery.
I keep it simple. Let it come up to a chilly room temp, rub Worcestershire sauce on, salt, and pepper. I find the Worcestershire sauce doesn't take over like a steak sauce and offers a nice rounded flavor that accents the meat nicely. Lawreys seasoning salt is another favorite of mine to replace the regular kosher salt.
Post by: Harold Tuttle on May 21, 2008, 05:52:48 PM
yum!!
The flat iron steak is a cut of steak from the shoulder of a steer. The design of the cut of steak was created by researchers at the University of Florida and University of Nebraska during the course of a study of undervalued cuts of beef. The study also found that this specific cut is the second most tender cut of beef, after the tenderloin. The major initial barrier to the flat iron steak was the large band of connective tissue running down the center of the steak, which led people to assume that the cut in general must be tough. Removing the connective tissue, however, leads to a steak that is often described as having both the tenderness of a rib eye or strip steak while still having the full-flavored character of a sirloin or skirt steak. Whole, this muscle is known as Infraspinatus, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat it usually weighs around 2 to 3 lbs, is located adjacent to the heart of the shoulder clod, under the seven bone. The entire top blade usually yields 4 steaks, between 8 to 12oz. each.
http://en.wikipedia.org/wiki/Flat_iron_steak
Post by: MillCreek on May 22, 2008, 04:15:21 AM
Post by: xavier fremboe on May 22, 2008, 04:22:14 AM
Skeeter Barnes Flatiron steak from Kearney NB
yum!!
The flat iron steak is a cut of steak from the shoulder of a steer. The design of the cut of steak was created by researchers at the University of Florida and University of Nebraska during the course of a study of undervalued cuts of beef. The study also found that this specific cut is the second most tender cut of beef, after the tenderloin. The major initial barrier to the flat iron steak was the large band of connective tissue running down the center of the steak, which led people to assume that the cut in general must be tough. Removing the connective tissue, however, leads to a steak that is often described as having both the tenderness of a rib eye or strip steak while still having the full-flavored character of a sirloin or skirt steak. Whole, this muscle is known as Infraspinatus, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat it usually weighs around 2 to 3 lbs, is located adjacent to the heart of the shoulder clod, under the seven bone. The entire top blade usually yields 4 steaks, between 8 to 12oz. each.
http://en.wikipedia.org/wiki/Flat_iron_steak
Can you major in steak testing?
yum!!
The flat iron steak is a cut of steak from the shoulder of a steer. The design of the cut of steak was created by researchers at the University of Florida and University of Nebraska during the course of a study of undervalued cuts of beef. The study also found that this specific cut is the second most tender cut of beef, after the tenderloin. The major initial barrier to the flat iron steak was the large band of connective tissue running down the center of the steak, which led people to assume that the cut in general must be tough. Removing the connective tissue, however, leads to a steak that is often described as having both the tenderness of a rib eye or strip steak while still having the full-flavored character of a sirloin or skirt steak. Whole, this muscle is known as Infraspinatus, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat it usually weighs around 2 to 3 lbs, is located adjacent to the heart of the shoulder clod, under the seven bone. The entire top blade usually yields 4 steaks, between 8 to 12oz. each.
http://en.wikipedia.org/wiki/Flat_iron_steak
Post by: ssn vet on May 22, 2008, 04:35:41 AM
I have two neighbors raising them and I'm toying with the idea myself.