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Food Do we seriously not have an entire thread dedicated to STEAK until now?

Discussion in 'Tilted Food' started by Borla, Mar 4, 2012.

  1. Borla

    Borla Moderator Staff Member Donor



    You ever notice how they make all kinds of vegetarian food to imitate meat?

    Tofu steaks.
    Veggie burgers.
    Meatless hot dogs.
    Tofurkey.
    Black bean sausage.

    They always advertise how "it's so good it almost tastes like the real thing!"





    I've been in a lot of grocery stores. I've been in a lot of butcher shops. I've looked at a lot of advertisements.

    Never once saw or heard anyone say "You gotta try this steak!! It takes just like carrots!"

    The reason why is obvious. :p
     
    • Like Like x 7
  2. AlterMoose

    AlterMoose Slightly Tilted

    Location:
    Pangaea
    Only two places in Indy to get a flat iron that I know of. Longhorn Steakhouse, and the Beech Grove meat market. Thankfully, the latter is two blocks away.
     
  3. Borla

    Borla Moderator Staff Member Donor

    Holy steak deal Batman.

    If anyone in/near Chicago has a Mariano's near them, check their butcher area this weekend.

    I just picked up a bunch of USDA Prime NY Strip and Ribeye steaks for $9.99/lb. Typically I see them going for $24-28/lb the last 6-8 months with beef prices on the rise, and it has been years since I've seen them for less than $17-19/lb.

    It's a great deal, and their steaks are legit USDA Prime.
     
    • Like Like x 2
  4. Japchae

    Japchae Very Tilted Donor

    Mariano's also has the best damn sausages on the planet.
     
    • Like Like x 1
  5. POPEYE

    POPEYE Very Tilted Donor

    Location:
    Tulsa
    I get a half a beef every year from a friend of mine. He's retired now, only grass fed, no antibiotics, steroids, and no salt water before processing. two other great features are the price and the cut, price is regardless of cut which includes hamburger. and I get my choice on how I want it cut. It comes to me after 21 days aging, freezer packed. best beef I ever had. last year it was Brangus, year before Angus. Now I'm down to a few steaks and hopefully in April we will do it again to restock the freezer.
     
    • Like Like x 1
  6. POPEYE

    POPEYE Very Tilted Donor

    Location:
    Tulsa
    253 lbs 950$. So Jerry calls and asks if I want half of a fatted calf. It's in my freezer. cows-1029077_640.jpg cows-1029077_640.jpg
     
    • Like Like x 4
  7. Yerba

    Yerba ...wait, what?

    Location:
    Nowhere, KS
    So, how do you feel about steak?
    I *love* steak. While I'm doing this low-carb thing steak (for me) is one of the simpler meals to make, so as a result I typically have at least one or two steaks on hand at all times, either in the fridge or in the freezer.

    What cuts are your favorite?
    My favorite is a well-marbled ribeye. I've tried leaner cuts of meat, and even cooked medium rare it still tasted a bit chewy and leathery, though this could easily have been because of my inexperience at the time.

    How do you like it cooked?
    Medium rare to just-under-medium. If I trust the establishment, I'll order it rare, but even then it usually ends up more on the side of medium anyways.

    I don't have ready access to a grill, so I've adopted a 'reverse sear' method of cooking steak.
    I take the steak from the fridge, pat it dry with a paper towel, season on both sides liberally with salt and pepper and garlic powder, stick a probe thermometer through the middle, and throw it into the oven. I typically use a toaster oven for this, since it uses less power and heats up more quickly, and also frees up my oven for me to roast vegetables at the same time.
    When the thermometer beeps at me for 121F, I take it out and let it rest for ~5 minutes, as I heat up my cast iron skillet with a generous pat of butter. After 5 minutes, I take the probe out and sear the steak on all sides, including the 'fatty sides', for about 30-40 seconds per side.

    This has been the most consistent way that I've found for me to get a steak that is cooked to my liking and actually flavorful (IE, the seasoning doesn't stick to the pan, even doneness all the way through, etc).

    I will absolutely switch to grilling once I can move to a place where such devices are allowed, but for now I'm happy with the way I'm doing it.

    What do you like to have with it?
    The two usual suspects here for me are roasted vegetables (squash, zuccini, and asparagus are some of my favorites), or a salad of some variety. If I'm having a cheat day, sweet potato fries/mash aren't out of the question either.

    Where are your favorite places to have steak?
    Because of budgetary constraints I usually just make my steaks myself, though it's not out of the question for me to hit up a local steakhouse every once in a while.
     
    • Like Like x 3
  8. snowy

    snowy so kawaii Staff Member Donor

    Reverse sear is the way to go.
     
    • Like Like x 2
  9. Lindy

    Lindy Moderator Staff Member

    Location:
    Nebraska
    Stovetop in cast iron skillet heated first in a 500° oven is great steak w/o a grill. Especially in winter as the oven heat is not a problem, just contributed to the house heat. Not so much in summertime.
     
  10. POPEYE

    POPEYE Very Tilted Donor

    Location:
    Tulsa
    Well my friend Jerry called, he had a half calf. Met him and spent 912$ on the hanging weight of 243#s on black Friday. Gave away some as gifts to a guy at work struggling. SO glad the freezer is full.
     
    • Like Like x 2
  11. Olympian

    Olympian Vertical

    Location:
    Helsingborg
    Love steak. Hate sausage.
     
  12. POPEYE

    POPEYE Very Tilted Donor

    Location:
    Tulsa
    Come on @Olympian pork is a gentile staple.
     
    • Like Like x 2
  13. Borla

    Borla Moderator Staff Member Donor

    [​IMG]
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    A little wagyu tomahawk we had a week or two ago. Reverse sear ftw.
     
    • Like Like x 3
    • Winner Winner x 1
  14. DamnitAll

    DamnitAll Wait... what? Donor

    Location:
    Central MD
    I need to resurrect my favorite flank steak marinade—it’s been far too long.
     
    • Like Like x 1
  15. Chris Noyb

    Chris Noyb Get in, buckle up, hang on, & don't criticize. Donor

    Location:
    Large City, TX
    Please do.
     
  16. ralphie250

    ralphie250 Fully Erect Donor

    Location:
    Jonesboro ga
    i love those, but have never made one at home.
     
  17. Borla

    Borla Moderator Staff Member Donor

    Here is a suggestion for you, or anyone who makes steaks at home.

    Learn to reverse sear. Google it, or watch vids on Youtube.

    Do it 2-3x with an average quality steak (I recommend a ribeye at least 3/4"-1" thick) from the grocery store first. It isn't hard, but you can mess up the first time or two. Once you are comfortable with it, then go treat yourself to a nice butcher shop steak, or tomahawk, or whatever you prefer.

    IMO ribeyes are the best for this technique because they should have good marbling to render. Porterhouse are my second favorite. But you can do it with almost any cut. The leaner ones (filet, NY strip) have less margin for error.

    If you have any questions or need more info, I'd be happy to help too.
     
  18. ralphie250

    ralphie250 Fully Erect Donor

    Location:
    Jonesboro ga
    I will have to google that. never herd of it.
    ribeye is my favorite cut. its what i mostly cook at home.
     
  19. Borla

    Borla Moderator Staff Member Donor


    The only thing you really need is a decent cast iron skillet, preferably with a lid, and a little practice.
     
    • Like Like x 1