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Omaha Steaks, how shite will they be?
Posted on 6/4/22 at 9:48 am
Posted on 6/4/22 at 9:48 am
I got some filet prime rib and burgers as a birthday gift. What is the food boards experience with the meat from this company? Plan on grilling it all.
7
Posted on 6/4/22 at 9:52 am to whatiknowsofar
They will get the job done, but don't expect to be blown away.
Set your expectations to Texas Roadhouse.
Set your expectations to Texas Roadhouse.
Posted on 6/4/22 at 9:52 am to whatiknowsofar
prepare to be underwhelmed but they are edible certainly. The steaks I’ve had have this weird texture to them, and not in a good way.
burgers are fine though it’s not like you will find them superior to supermarket grind.
burgers are fine though it’s not like you will find them superior to supermarket grind.
Posted on 6/4/22 at 9:52 am to LSUBoo
quote:
Set your expectations to Texas Roadhouse.
I normally never marinate steaks but this'll be the time to do it. Any recs?
Posted on 6/4/22 at 9:54 am to whatiknowsofar
I mean they probably aren’t any worse than the ribeyes that Winn Dixie will put on sale here and there. Not the best. Burgers should be ok. Just probably doctor it up with however you normally do burgers. With that filet prime rib it’s tougher to say. If it was ribeye I’d make steak and gravy with it. With filet I’m not sure how that would turn out. Not a big filet fan myself. Gotta have some fat on it.
Posted on 6/4/22 at 10:25 am to whatiknowsofar
I just use the burgers as extra ground beef for things. The steaks are just OK, nothing you'd ever buy yourself.
Posted on 6/4/22 at 11:15 am to LSUBoo
quote:
Set your expectations to Texas Roadhouse.
No, I actually like Texas Roadhouse. Those Omaha Steaks are similar to what you'd find at Golden Corral.
Posted on 6/4/22 at 11:16 am to cgrand
quote:
Omaha Steaks, how shite will they be?
quote:
prepare to be underwhelmed
Based on his pissy attitude about a gift, I don't think he'll be underwhelmed.
What a shitty attitude
Posted on 6/4/22 at 11:22 am to Mingo Was His NameO
If he can't make a choice steak taste delicious, OP doesn't need to be in front of a grill or putting a steak on some screaming hot cast iron.
Posted on 6/4/22 at 12:48 pm to whatiknowsofar
The FIL got some and we cooked them with the sous vide and finished with a quick grill. They were fine. Not the highest grade of meat but it did the job. Not sure what he paid so can’t say if it was “worth” it in that sense.
Posted on 6/4/22 at 1:00 pm to whatiknowsofar
quote:
filet prime rib
Huh?
Posted on 6/4/22 at 1:10 pm to Rouge
quote:
If he can't make a choice steak taste delicious,
Omaha is selling Choice now?
Posted on 6/4/22 at 2:43 pm to Mingo Was His NameO
quote:
What a shitty attitude
They're frozen steaks Karen. Calm your tits.
Posted on 6/4/22 at 5:26 pm to shawnlsu
quote:
quote:
filet prime rib
Huh?
I just daydreamed about this magical cut, prime rib on one side, rib bones, filet underneath. I'm in!
Posted on 6/5/22 at 10:10 am to moontigr
quote:
No, I actually like Texas Roadhouse
Some of the best steaks I have ever had came from TRH. No shame there. They do a great job.
Posted on 6/5/22 at 11:42 am to whatiknowsofar
Dry brining and sous vide is how I turn select quality steaks into pretty good dinners.
While these are better than select grade, I’d treat them the same way and you should have a decent product for a weeknight meal.
I’ll fully admit with beef prices the way they are I’m seeking out cheap cuts and using cooking techniques to elevate them. I’ve been happy with the dry brine/sous vide 1-2 punch
While these are better than select grade, I’d treat them the same way and you should have a decent product for a weeknight meal.
I’ll fully admit with beef prices the way they are I’m seeking out cheap cuts and using cooking techniques to elevate them. I’ve been happy with the dry brine/sous vide 1-2 punch
This post was edited on 6/5/22 at 11:47 am
Posted on 6/5/22 at 1:05 pm to LSUZombie
quote:Yep. My foodsaver, sous vide setup and freezer have paid for themselves many times over.
with beef prices the way they are I’m seeking out cheap cuts and using cooking techniques to elevate them
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