Event Favorite Steak Cut

[Lanny]

So, looking forward to a little backyard barbecue for Labor Day and thought I’d get some suggestions as to cut of beef steak to pick up. Suggestions?

There's a reason why the NY is called the king of steaks. We recently bought some from Costco. They were prime and extremely good. I like mine charred medium rare with the fat around the edge blackened by setting it on fire. Couple that with a baked potato, perhaps some grilled asparagus spears and a bottle of red such as a cabernet sauvignon or a zinfandel. For the wine, I'd look for a Columbia, Red Willow Valley wine. That will be your most affordable quality wine. Not quite as good as a good Napa valley wine such as a Mondavi but a great bargain for the money.

For the potato, I'd get sour cream, unsalted butter, it will always be fresher, and either chives, preferred, or finely minced green onion.

If you've got an appetite, which I don't, then I'd add an oil and vinegar mixed salad.

My wife prefers the rib eye but she also eats hers well done so what does she know.

Anytime you can get a cut with the bone, I'd suggest doing it. The bone adds terrific flavor.

Incidentally, we've gotten a few prime New Yorks from Costco and they've all been pretty mundane until our two New York's about 3 weeks ago. For a crust, salt your steaks before you grill them. Do not pepper them in advance because pepper burns.

I've got a nice collection of wines, used to be over 60 bottles which I'm trying to use up since I have to watch my fluid and alcohol intake and I think we went for a Shiraz red and it was good. A Stagg's Leap if I remember correctly. That's a nice Napa Valley wine.

Hint: Mondavi was a family business of three brothers and two sisters I believe. Two of the brothers only wanted to continue producing fine wines out of the Napa Valley and the other siblings wanted to branch out into cheaper wines from the coastal region. The family eventually split. I'd stick with the Napa Valley ones. The others are not good at all but much cheaper.

Now, look what you've done. My mouth is watering.

 

[yankeesince59]

...aged filet for me, baby !

...of course if you find a nice thick t-bone you'll also be getting both a strip steak and a filet divided by the bone

 

[yankeesince59]

...and fwiw, a quality filet/tenderloin is anything but "lean and flavorless" if you know what to buy and what not to buy... marbling is key in any cut of steak. Many people make the mistake of buying a bright red steak with little or no fat in it, then take it home and grill it and then wonder why it is so tough.

 

[jonnyboy]

New York's are my fav. Ribeyes if I'm feeling fatty. It appears I cook them almost identical to @SlyPokerDog. Garlic, butter and worcestershire. Rarely makes It off the cutting board before my daughter and I demolish it.

 

[jonnyboy]

Many people make the mistake of buying a bright red steak with little or no fat in it, then take it home and grill it and then wonder why it is so tough

This. The best steak you will get from a store is the managers special that is beginning to turn brown. Take it home, season it and leave it on the counter til it's room temperature before cooking. I rarely cook steaks before they start to brown. It may sound gross to some, it was a game changer for my steak game.

 

[Chris Craig]

Rib Eye

It's the easiest and most tender to BBQ.

It's great with just salt and pepper.

or

I will put a pat of butter, Worcestershire sauce and fresh crushed garlic on one side, then flip and repeat on other side. So good.

Salt and pepper is good. I like to use seasoning salt. I often use butter and worcestershire sauce. Some times garlic. Important to season both sides, then season lightly again after its done, especially if you are bbqing.

 

[Chris Craig]

There's a reason why the NY is called the king of steaks. We recently bought some from Costco. They were prime and extremely good. I like mine charred medium rare with the fat around the edge blackened by setting it on fire. Couple that with a baked potato, perhaps some grilled asparagus spears and a bottle of red such as a cabernet sauvignon or a zinfandel. For the wine, I'd look for a Columbia, Red Willow Valley wine. That will be your most affordable quality wine. Not quite as good as a good Napa valley wine such as a Mondavi but a great bargain for the money.

For the potato, I'd get sour cream, unsalted butter, it will always be fresher, and either chives, preferred, or finely minced green onion.

If you've got an appetite, which I don't, then I'd add an oil and vinegar mixed salad.

My wife prefers the rib eye but she also eats hers well done so what does she know.

Anytime you can get a cut with the bone, I'd suggest doing it. The bone adds terrific flavor.

Incidentally, we've gotten a few prime New Yorks from Costco and they've all been pretty mundane until our two New York's about 3 weeks ago. For a crust, salt your steaks before you grill them. Do not pepper them in advance because pepper burns.

I've got a nice collection of wines, used to be over 60 bottles which I'm trying to use up since I have to watch my fluid and alcohol intake and I think we went for a Shiraz red and it was good. A Stagg's Leap if I remember correctly. That's a nice Napa Valley wine.

Hint: Mondavi was a family business of three brothers and two sisters I believe. Two of the brothers only wanted to continue producing fine wines out of the Napa Valley and the other siblings wanted to branch out into cheaper wines from the coastal region. The family eventually split. I'd stick with the Napa Valley ones. The others are not good at all but much cheaper.

Now, look what you've done. My mouth is watering.

Delicious. Good to see another who prefers an oil and vinnegar dressing on their salad. Goes well with a steak. I'd also add an ear of corn and a few slices of warm french bread.

 

[Chris Craig]

...and fwiw, a quality filet/tenderloin is anything but "lean and flavorless" if you know what to buy and what not to buy... marbling is key in any cut of steak. Many people make the mistake of buying a bright red steak with little or no fat in it, then take it home and grill it and then wonder why it is so tough.

In cooking a steak with little fat you would do better to tenderize and cook in a searing hot skillet rather than a grill.

 

[Chris Craig]

This. The best steak you will get from a store is the managers special that is beginning to turn brown. Take it home, season it and leave it on the counter til it's room temperature before cooking. I rarely cook steaks before they start to brown. It may sound gross to some, it was a game changer for my steak game.

It is very important to wait till a steak reaches room temperature before cooking, so that it will cook evenly.

 

[e_blazer]

Delicious. Good to see another who prefers an oil and vinnegar dressing on their salad. Goes well with a steak. I'd also add an ear of corn and a few slices of warm french bread.

I'm beginning to think I should just skip my backyard barbecue and just wrangle an invitation to yours.

 

[UncleCliffy'sDaddy]

Being a cheap ass....and not a huge beef fan......I really enjoy a piece of good quality London Broil, well marinated and quickly seared for no more than 5 minutes each side. Melts in your mouth very time. And quick to prepare.

 

[yankeesince59]

In cooking a steak with little fat you would do better to tenderize and cook in a searing hot skillet rather than a grill.

Like I alluded to, I don't know why anyone would buy a very lean steak in the first place, I know I certainly won't, especially with the prices nowadays...I'm a big fan of brining certain cuts of meat.

...in fact, I have some chicken breast brining as we speak.

 

[yankeesince59]

Salt and pepper is good. I like to use seasoning salt. I often use butter and worcestershire sauce. Some times garlic. Important to season both sides, then season lightly again after its done, especially if you are bbqing.

Montreal Steak Rub is pretty good too...and I throw a dab of butter on top after plating it.

 

[Chris Craig]

Steak and eggs are the best breakfast

 

[yankeesince59]

Steak and eggs are the best breakfast

...Oh hell yeah !

 

[SlyPokerDog]

Montreal Steak Rub is pretty good too...and I throw a dab of butter on top after plating it.

Penzeys.

Seriously, find a Penzeys. It's mind blowing the difference in their spices vs store bought spices.

https://www.penzeys.com/

 

[yankeesince59]

Penzeys.

Seriously, find a Penzeys. It's mind blowing the difference in their spices vs store bought spices.

https://www.penzeys.com/

Thanx Sly, I'll look into it...my Son is a Chef at a restaurant called Sweet Grass Dairy in Thomasville Georgia (the food is killer)...they raise their own cows who are fed the dairy's own special grass...and from the milk they make their own butter (REAL butter) and they also make their own cheeses (REAL cheeses)...and yeah, though the Montreal Seasoning can be bought in stores, like you say, the herbs/spices etc are not fresh but my Son makes his own and always brings me some (along with other gifts) when he visits. I do know he doesn't get his herbs/spices from walmart. (orders them from some place up north I believe)...but I'll check into Penzeys and pass the info on to him.

 

[Hoopguru]

There's a reason why the NY is called the king of steaks. We recently bought some from Costco. They were prime and extremely good. I like mine charred medium rare with the fat around the edge blackened by setting it on fire. Couple that with a baked potato, perhaps some grilled asparagus spears and a bottle of red such as a cabernet sauvignon or a zinfandel. For the wine, I'd look for a Columbia, Red Willow Valley wine. That will be your most affordable quality wine. Not quite as good as a good Napa valley wine such as a Mondavi but a great bargain for the money.

For the potato, I'd get sour cream, unsalted butter, it will always be fresher, and either chives, preferred, or finely minced green onion.

If you've got an appetite, which I don't, then I'd add an oil and vinegar mixed salad.

My wife prefers the rib eye but she also eats hers well done so what does she know.

Anytime you can get a cut with the bone, I'd suggest doing it. The bone adds terrific flavor.

Incidentally, we've gotten a few prime New Yorks from Costco and they've all been pretty mundane until our two New York's about 3 weeks ago. For a crust, salt your steaks before you grill them. Do not pepper them in advance because pepper burns.

I've got a nice collection of wines, used to be over 60 bottles which I'm trying to use up since I have to watch my fluid and alcohol intake and I think we went for a Shiraz red and it was good. A Stagg's Leap if I remember correctly. That's a nice Napa Valley wine.

Hint: Mondavi was a family business of three brothers and two sisters I believe. Two of the brothers only wanted to continue producing fine wines out of the Napa Valley and the other siblings wanted to branch out into cheaper wines from the coastal region. The family eventually split. I'd stick with the Napa Valley ones. The others are not good at all but much cheaper.

Now, look what you've done. My mouth is watering.

Geez Louise Lanny you should be writing oped's for Food Mag's or Olive!

 

[SlyPokerDog]

Thanx Sly, I'll look into it...my Son is a Chef at a restaurant called Sweet Grass Dairy in Thomasville Georgia (the food is killer)...they raise their own cows who are fed the dairy's own special grass...and from the milk they make their own butter (REAL butter) and they also make their own cheeses (REAL cheeses)...and yeah, though the Montreal Seasoning can be bought in stores, like you say, the herbs/spices etc are not fresh but my Son makes his own and always brings me some (along with other gifts) when he visits. I do know he doesn't get his herbs/spices from walmart. (orders them from some place up north I believe)...but I'll check into Penzeys and pass the info on to him.

I used to have a friend that would raise his own cattle, they would be grass fed but the last couple of weeks before slaughter he would feed them corn. Grass fed cattle tastes like... grass. Don't like that.

 

[Hoopguru]

Ah...Consuming the "Fear of the Cow".
I like a good Rib Eye or TBone off my Traeger.
I would have never spent the money on a Traeger, didn't need to, my company gave me one as a retirement gift.
To be honest I wasn't all that excited about plugging something in and using pellets, but man, after using one for a while, I wouldn't be w/o one now.

 

[riverman]

I used to have a friend that would raise his own cattle, they would be grass fed but the last couple of weeks before slaughter he would feed them corn. Grass fed cattle tastes like... grass. Don't like that.

My dad gave corn and oats with hard molasses to the steers before slaughter...also to the dairy cows to sweeten the milk..also put out mineral blocks and salt licks in the pasture. Iowa beef is pretty world class beef.

 

[Hoopguru]

Steak and eggs are the best breakfast

Good idea, woman I'll take two eggs ssu and a small T bone. Thanks Darlin!

 

[riverman]

I don't eat beef much if any at all these days.....much prefer pork, chicken and seafood as a protein.. occasionally I'll have Chinese beef and broccoli in a restaurant.

 

[yankeesince59]

I used to have a friend that would raise his own cattle, they would be grass fed but the last couple of weeks before slaughter he would feed them corn. Grass fed cattle tastes like... grass. Don't like that.

...yeah, grain fed is better...just to be clear, my Son's place doesn't slaughter its own cows for consumption...they're milking cows only.

...and his own home made version of Montreal seasoning is great...much better than store bought...I have a ziplock bag of it that I keep in the freezer.



...and btw, I did text him a link to Penseys...they have a store in N Georgia too.

 

[riverman]

...yeah, grain fed is better...just to be clear, my Son's place doesn't slaughter its own cows for consumption...they're milking cows only.

...and his own home made version of Montreal seasoning is great...much better than store bought...still have a ziplock bag of it.



...and btw, I did text him a link to Penseys...they have a store in N Georgia too.

When I remember visiting Georgia as a child with my family ...Savanah ..I remember one thing most of all....peach pie

 

[yankeesince59]

I don't eat beef much if any at all these days.....much prefer pork, chicken and seafood as a protein.. occasionally I'll have Chinese beef and broccoli in a restaurant.

...yeah, we eat a lot of pork too...fish every now and then...and a big ass salad at least once a week.

 

[yankeesince59]

When I remember visiting Georgia as a child with my family ...Savanah ..I remember one thing most of all....peach pie

...Savannah, beautiful town...greatest man who ever lived was born there.

 

[EL PRESIDENTE]

Steak and eggs are the best breakfast

Its a better end of the night meal. #vegas

 

[Chris Craig]

Thanx Sly, I'll look into it...my Son is a Chef at a restaurant called Sweet Grass Dairy in Thomasville Georgia (the food is killer)...they raise their own cows who are fed the dairy's own special grass...and from the milk they make their own butter (REAL butter) and they also make their own cheeses (REAL cheeses)...and yeah, though the Montreal Seasoning can be bought in stores, like you say, the herbs/spices etc are not fresh but my Son makes his own and always brings me some (along with other gifts) when he visits. I do know he doesn't get his herbs/spices from walmart. (orders them from some place up north I believe)...but I'll check into Penzeys and pass the info on to him.

“God meg, you’ve got a lot of beef, where’d you get all this beef?” -Rabbit “Did you see my cows out front?” -Meg “No… oh” -Rabbit

 

[Chris Craig]

Good idea, woman I'll take two eggs ssu and a small T bone. Thanks Darlin!

Woman? Who you calling woman? Go make your own damn steak and eggs