Let's debate steak. Where you get it, grade and how you cook it.

[Penguinfan]

I'm mostly interested in where you get your steak from. I'm not such a connoisseur that I can or can't tell you if it's worth it to seek out USDA Prime vs the USDA Choice you get at Costco (where I typically buy steak), but I can certainly tell you which is which compared to the road kill the local grocer sells.

Butcher shops in my area are hit and miss. I've gotten some great steaks at decent prices and I've gotten stuff I nearly didn't bother leaving the store with (and was sorry I did).

We all see the ads for Omaha Steak and they have a retail store near me. It's garbage IMO. Way overpriced for very, very average cuts of meat. I'm not even certain they get a USDA grade on them.

Recently I've been tempted to order online from someone selling USDA Prime and even thought about Wagyu but haven't pulled the trigger. I was a little sticker shocked at the price of Prime, I expected Wagyu to be crazy expensive but Prime was much higher than I thought and have read that the cuts that just qualify for Prime aren't that much better than what qualifies as Choice.

I'm pretty happy with what I get from Costco, but am tempted to try ordering from someone like Chicago Steak, but $250 for four 16oz steaks is a hell of a bump from Costco Choice pricing. which is about $12/pound for boneless Ribeye around here.


Regardless of where you get it, preparation is paramount to a good steak. I've always been a "hotter is better" guy and the Big Green Egg works just fine for that. I have recently been experimenting with Sous Vide and then searing on the BGE and I'm liking the results for sure. In fact, I like the results so much it has me considering spending up for some Prime cuts to see how it works out.


Thoughts? Best places to buy steaks? What cut? How do you cook em?

 

[yyz]

I just grab what is on sale.

I cook it, and enjoy it. I've eaten a lot of steaks in restaurants, and at home, and I've never been able to tell one grade from another.

 

[Redhog]

I just grab what is on sale.

I cook it, and enjoy it. I've eaten a lot of steaks in restaurants, and at home, and I've never been able to tell one grade from another.

You must not have had a good grade, or you are only eating good grade, as to me there is a day and night difference.

 

[yyz]

You must not have had a good grade, or you are only eating good grade, as to me there is a day and night difference.

the only meat I've ever eaten where I noticed a discernible taste, was Fresh Off The Farm from a guy I work with. Bought a quarter, and it was nice. Just a little "earthier"? Color was more brown, too.

 

[StevieD]

I cook it hot also. Sear it to get a good crust then into a 500 degree oven for about 5 minutes. Usually a nice Porterhouse that me and the Mrs. Share.

 

[Betone]

I try to buy prime cuts only from Costco, I know.........I am biased. As I have gotten older I really only like beef tenderloins. To each their own with what cuts you like to eat, rib eye is flavorful for sure.....I just can't get past all the fat and chewy parts. I do enjoy porterhouse cut, even though I usually eat the filet side only. The best steak I have ever had was at Metropolitan grill in Seattle. A bone in Filet!!! wow! I also had wagyu steak at the Met, was great.... but I thought is was not worth the extra money?

Peng- your cooking methods are on point, and whether you sear or reverse sear it usually comes out excellent on the smoker or grill. One thing I do differently than most people...... once I take the steaks off of the grill. I put chopped garlic and chunks of butter on each steak with sliced mushrooms in a pan at 350 for about 10 minutes. It makes a nice Au jus sauce to pour over the steaks........I know, more calories. But damn, it sure does add to the flavor of the steaks!

Nothing worse than going to a Ruth Chris or Fleming's paying way too much and getting an average steak, that has happened a bunch of times. Since I have gotten older, I only can eat 6-8 ounce cuts which is prob why I like tenderloin cuts so well. Choice is good if you can see marbling cells in the middle, I cut off the fat around it. Damn, that is a lot of writing for cooking steaks :lol:

 

[Morris]

Local butcher for steak usually but it's expensive. Picked up a couple of boneless prime rib eyes last week and did a reverse sear on them. Came out perfect.

 

[Dr Feelgood]

Considering I have been on the carnivore diet since 1/1/2018 and 80 percent of everything I eat is red meat related (steak/lamb/hamburg), I'd say Costco puts out a great product.

I pay 9.99/lb for the boneless ribeye. I buy about 8 a week and although I have been tempted to buy the BIG SLAB of Prime for 12.99/lb (the cryovac package), I have not purchased it. I feel the giant slab of fat on the underside would take away the yield and render it not worth it.

For the past 3-4 years I have always used my Vegas Co-Op to get giants portions of meat from a farm in Utah (Christensen Farms). I usually buy a half side of beef/a whole pig/and 2 spring Lambs. The quality was top notch, but my wife does not like the 'gameyness" of it anymore so we didn't purchase anything this year.

We also have this Farmers Market/Grocery store in Vegas called Sprouts. They sell top notch beef that they get from California but over the past year the price of Ribeye's has gone from 7.99 on sale and 9.99 regular priced to a whopping 12.99/lb and very rarely have any sales on ribeye (my favorite). The do sell Ny Strips for 7.99 very often on sale and I will buy 5 value packs of it and stock my freezer during those sales. NY Strips are great for chopped steak and cheese bowls.

Steaks go on sale all the time at Smiths/Albertsons out here in Vegas but the quality is shit and I've stopped buying it. Only buy if I need something on my way home and I pass one and just cook for that night, very rare if ever anymore.

I have an independent freezer in my garage just for meat.

Now to cook, I either melt some Kerrygold (butter) in a cast iron skillet and pan fry or I grill it.....I usually do 3-4 at a time and eat for 2 days.

Salt/Pepper/Oregano is all I use almost all the time. In the spice section of my Costco they have this butter steak seasoning by some fancy restaurant and it was zero carb and I bought 2 jugs of it and have enough to use til I'm 100, but that stuff is pretty good too....

ALWAYS bring meat to room temp before cooking (I also do that when I am microwaving the leftovers so yo get an even cook. A lot of friends are starting to Sous Vide to almost temp and sear on both sides to finish....maybe add some rosemary sprigs to the butter to sear or garlic....



My mouth is watering so I'm gonna go have a steak snack....great topic

 

[saint]

Someone just gave me a $160 Wagyu ribeye, grade A5, from Japan.

It was an interesting experience, but not worth the money. It definitely isn't eaten for the same satisfaction as your typical steak, IMO. It's super rich and smooth from the marbling. Actually, all you really need are a few bites per person because it's so rich. It's best enjoyed sharing the one ribeye with 6 adults and some great wine.

I prefer strip vs. ribeye, leaner cuts. I have a ridiculous rub I'll try to remember to link, from the place in the movie Sideways. The restaurant it's shot at is called the Hitching Post, you can get their rubs online. When I make that for people we usually get "that was the best steak I've ever eaten". Can't beat a good filet, obv.

 

[redsfann]

All my beef, pork and chicken is sourced locally here in Iowa. Beef comes from a farmer just a few miles from my house and the pork and chicken from a farm just across the river in Illinois. All raised as organically as allowed by law and the beef is finished with corn.
Medium rare grilled over hardwood charcoal with a bit of salt and pepper is how I cook my steaks. Saut? garlic and mushrooms in a bit of butter and olive oil occasionally. Usually a Cesar salad and a baked potato as well. If it?s late summer then there are fresh veggies from our garden on the table, too.
A nice Cab or Shiraz to wash it all down and you?ve got one of my favorite meals.

 

[Penguinfan]

A nice Cab or Shiraz to wash it all down and you?ve got one of my favorite meals.

I did forget to ask about drinks to go with the steak. I'm not a wine drinker at all and typically drink Scotch, but when it comes to a steak dinner I opt for Jim Beam. I know it's weird and I suppose it's the corn base that makes the bourbon go better with steak.

In reality, I don't know why, I just know what I like.

 

[redsfann]

I did forget to ask about drinks to go with the steak. I'm not a wine drinker at all and typically drink Scotch, but when it comes to a steak dinner I opt for Jim Beam. I know it's weird and I suppose it's the corn base that makes the bourbon go better with steak.

In reality, I don't know why, I just know what I like.

That makes perfect sense to me? as you say, the sweetness of the bourbon pairs well with the steak. I?d prefer many other bourbons in that price range but if it?s your thing then have at it. Taste is a subjective thing and what works for one obviously doesn?t work for someone else


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[MadJack]

Ever since Betone turned me on to the Costco tenderloin, that's been our steaks of choice. My wife still likes her ribeyes but I don't like all the fat that ribeyes have either. She sears mine on the outdoor griddle for 4 or 5 minutes per side and I get the medium steak that I like. Tender as fuk. She does the same with hers then sticks hers in the over until it hits her well done preference. She does something similar to Betone with the sauce she makes as well. I'm not big on steaks but I can eat these tenderloins all the time.

 

[hedgehog]

New York strip, buy it when it?s on sale, with chupacabra seasoning I found online, medium rare

 

[SixFive]

I don?t like steak that much and could care less if I ever have another. I want to just love it, but I?m always disappointed. I want it medium rare, and if I do eat it, I want a lot of fat/marbling.

I?ve been to tons of nice places and spent too much money. A steak cooked at a hot temp on the BGE beats them all imho.

Any of u throw the steaks in the instant pot?

The sous vide cooking looks very intriguing to me. I think ultimately, that?s going to be the goto. Good thread. :0

 

[Dr Feelgood]

So my wife inexplicably pulled out steaks yesterday like I asked her to. Unfortunately she pulled out 3 of the waygu ribeyes instead of a normal pack.

I cooked them pan seared in butter and finished in the oven to 140 degrees...they were cooked perfectly. Seasoned with my never fail salt pepper oregano seasoning...

Verdict, don't bother. The texture was great, very meaty even with all the marbling. However the flavor was not what I expected. Had to add more salt post cooking and that NEVER happens with regular rib eyes....one and done for me

My granddaughter gave it a raspberry

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[Penguinfan]

The "Granddaughter raspberry" scale is ver powerful IMO.

 

[Betone]

Grand daughter?s are special! Enjoy grandpa she is beautiful! Great pic :0008

 

[The Joker]

I don't know how we have gone an entire "steak" thread without mentioning dry aging.

 

[Dr Feelgood]

I don't know how we have gone an entire "steak" thread without mentioning dry aging.

BOOM~~~~I never tried it. Been to Gallagher's In the NY NY where they have dry aged steaks and thought it was great, but so many moons ago....

Thanks guys, that's my youngest (of 3) and one more on the way---and you are right Grandbabies are the BEST!!!

I had a video of the GBB but after eating the steak, she asked for mac n cheese....:142smilie