Event Favorite Steak Cut

[yankeesince59]

...Sly, my Son just texted me back...Penzeys is exactly where he gets his "stuff" from.

...hmmm, that reminds me;

 

[yankeesince59]

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

 

[SlyPokerDog]

...Sly, my Son just texted me back...Penzeys is exactly where he gets his "stuff" from.

...hmmm, that reminds me;

Awesome!

You need to visit your local penzeys.

 

[BoBoBREWSKI]

Cooked steaks with my Sous Vide yesterday. Amazing. So easy to cook a perfect medium rare steak.

 

[Chris Craig]

Cooked steaks with my Sous Vide yesterday. Amazing. So easy to cook a perfect medium rare steak.

Medium rare is the only way to eat a steak

 

[yankeesince59]

Awesome!

You need to visit your local penzeys.

...man I'd love to, but I'm about 150 miles south of Sandy Springs.

...I live way out in the country...so far out that the nearest convenience store is about 12 miles away...which I suppose would actually make it an "inconvenience" store.

 

[EL PRESIDENTE]

Cooked steaks with my Sous Vide yesterday. Amazing. So easy to cook a perfect medium rare steak.

 

[EL PRESIDENTE]

 

[EL PRESIDENTE]

I love me some steak and kimchee

 

[BrianFromWA]

If u don't know, now u know. View attachment 22163

Never eaten a steak with a spoon. That's some tender sh*t, right there.

No one's said Hanger Steak?

Edit: Nevermind, prunetang had it.
Edit#2: I don't know what testosterone has to do with it, but I love steak and kimchi as well. Oregon Pinot Noir goes pretty well, for my palate. Then again, keto rules out the corn and potatoes portion of sides.
Edit #3: Grass-fed steaks are pretty legit.

 

[EL PRESIDENTE]

Never eaten a steak with a spoon. That's some tender sh*t, right there.

No one's said Hanger Steak?

Edit: Nevermind, prunetang had it.
Edit#2: I don't know what testosterone has to do with it, but I love steak and kimchi as well. Oregon Pinot Noir goes pretty well, for my palate. Then again, keto rules out the corn and potatoes portion of sides.
Edit #3: Grass-fed steaks are pretty legit.

Spoon is to pour the drippings on the cut. Pretty incredible (Peter Lugers in Brooklyn)

 

[MarAzul]

Grass-fed steaks are pretty legit

You bet!
That is the way I did it when I had a ranch. I'd get my butcher to come do it right. One 14 month old beef each year totally grass fed. Sell half, keep half. Then sell the other at auction. The darnedest thing though was, I found it was more profitable to sell the hay used to raise the beef and forget about the beef. That would not be the case in this market though.

 

[barfo]

Grass fed cattle tastes like... grass. Don't like that.

That's why you should feed your cows other cows.

Barfo's Chili features Beef-fed Beef.

barfo

 

[BrianFromWA]

That's why you should feed your cows other cows.
Barfo's Chili features Beef-fed Beef.
barfo

Knowing barfo, I'd be afraid he's cutting corners and feeding his cows bullsh*t instead. "But I'm not lying!"

 

[yankeesince59]

Ha ! ...these pics are on my cell phone...they were taken at Saltwater Grill in Panama City Beach Fla about a month ago...medium rare filet, shrimp scampi, real garlic mashed taters, and fresh steamed green beans...the other picture is from the same meal and are some of the largest scallops (seared) I've ever seen...close to 2 1/2" in diameter and 1 1/2" thick...and of course, a dirty martini.

 

[Lanny]

...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.

The least flavorful but the most tender of all the major cuts.

Edit: Also, the most expensive.

 

[Lanny]

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

I like to cook a chilled one, even frozen, so as to keep the center medium rare even though the outside is charred.

 

[3RA1N1AC]

Rib eye. Porterhouse. T bone. New York. Hanger. Flat iron.

I’m with filet, but it’s not my fav by any means. Too soft. Girl steak.

The more fat the better, barely warm in the center. 1” thick at least. Like a prime rib, as thick as possible. Pay extra for the big cut, always.

Goddamn I eat a lot of steak. Damn near every day if not every meal. Blood is delicious. Can’t get tri tip out here at the store tho, gotta have the butcher hook it up.

 

[jonnyboy]

Bomb ass steak seasoning:

1 part old bay
1 part Brown sugar
1/8 parts dry mustard, salt, pepper, onion powder, garlic powder

Good on whole chickens too, rub inside and out mixed with butter, stuff chicken with celery.

 

[yankeesince59]

The least flavorful but the most tender of all the major cuts.

Edit: Also, the most expensive.

...least flavorful?...opinions vary, it depends on the individual's palate...and it's the most expensive for a good reason...because it's flavorful and tender.

 

[yankeesince59]

...why do people consider a more tender steak to be a "girl steak"?...that makes no sense.

...using that logic, the tougher the steak, the more manly it is?

 

[EL PRESIDENTE]

...why do people consider a more tender steak to be a "girl steak"?...that makes no sense.

...using that logic, the tougher the steak, the more manly it is?

There is not a lot of flavor, due to it being lean. Its a steak for non-steak eaters. Girl steak because its the more expensive option and has a foreign name, so it sounds cultured.

See the comments from chefs:

https://www.thrillist.com/eat/natio...s-chefs-reveal-the-most-over-underrated-meats

 

[yankeesince59]

...a good well chosen filet/tenderloin is not lean...if you'd actually take the time to read instead of constantly copying and pasting mindless BS you'd know that this has already been covered.

...and for every cherry picked link you can provide demeaning the flavor of a certain cut of meat I can conversely provide one showing the opposite point of view.



...if you don't care for filet, fine...this thread is about actual and individual personal preference...I couldn't care two shits about what a cartoon thinks.

 

[Chris Craig]

This thread isn't locked yet?

 

[EL PRESIDENTE]

...a good well chosen filet/tenderloin is not lean...if you'd actually take the time to read instead of constantly copying and pasting mindless BS you'd know that this has already been covered.

...and for every cherry picked link you can provide demeaning the flavor of a certain cut of meat I can conversely provide showing the opposite point of view.



...if you don't care for filet, fine...this thread is about actual and individual personal preference...I couldn't care two shits about what a cartoon thinks.

The dirty martini is also a little sus

 

[Propagandist]

All these threads keep getting locked!!! Time for me to lock this shit up!!!

I'd take tofu over steak any day!!!

 

[Lanny]

Rib eye. Porterhouse. T bone. New York. Hanger. Flat iron.

I’m with filet, but it’s not my fav by any means. Too soft. Girl steak.

The more fat the better, barely warm in the center. 1” thick at least. Like a prime rib, as thick as possible. Pay extra for the big cut, always.

Goddamn I eat a lot of steak. Damn near every day if not every meal. Blood is delicious. Can’t get tri tip out here at the store tho, gotta have the butcher hook it up.

I prefer a T-Bone to a Porterhouse because the tenderloin portion is smaller and the steak pound for pound is cheaper that a Porterhouse.

When I was in my late teens I remember that a Porterhouse was 25 cents more than a T-Bone. I was working doing hot heavy sweaty hod carrying so I'd have a large Porterhouse every night. Couple that with a large salad, 2 or 3 cokes, some tapioca pudding and a whole can of turnip greens and I was pretty happy.

 

[yankeesince59]

The dirty martini is also a little sus

...as are you.

 

[Lanny]

All these threads keep getting locked!!! Time for me to lock this shit up!!!

I'd take tofu over steak any day!!!

You're a sick man. I say that and I love tofu in my miso soup or more often the Korean equivalent of miso but to compare it with a steak? Well, that's just crazy talk, that is.

 

[Lanny]

The dirty martini is also a little sus

I love a dirty martini although I'd rather have a dirty gibson.