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re: A friendly banter discussion that evolved to a question about steak size
Posted on 5/23/18 at 7:36 pm to TH03
Posted on 5/23/18 at 7:36 pm to TH03
Yes, very good. You probably know that though. I am just not into the sous vide thing. Maybe for a delicate piece of fish or something. But thats always best en papillote.
I'll agree it depends on the cut. It is an occasion if we are eating steaks at browls house...fathers day or someone's birthday, etc. Many a people have claimed to eat the best steak they've ever eaten at my house. I like bigger steaks, and as such would rather cut my own, whether a sirloin tip or striploin or rib roast or tenderloin. Let the weight be what it wants, I cut by thickness.
Mmmmmmmm steak...
I'll agree it depends on the cut. It is an occasion if we are eating steaks at browls house...fathers day or someone's birthday, etc. Many a people have claimed to eat the best steak they've ever eaten at my house. I like bigger steaks, and as such would rather cut my own, whether a sirloin tip or striploin or rib roast or tenderloin. Let the weight be what it wants, I cut by thickness.
Mmmmmmmm steak...
This post was edited on 5/23/18 at 7:38 pm
0
Posted on 5/23/18 at 7:37 pm to fareplay
NY strip, 12 oz, no need to be a pig
Posted on 5/24/18 at 6:20 am to Disgeaux Bob
quote:
Ordered a bone-in filet once as the waiter recommended it. It was about 10 ounces and ridiculously good. I failed to ask the cost and about stroked out when the bill came though... $75. I know....congrats on being poor.
If ordered in BR, let me take a wild guess where this was.... Sullivan's?
Posted on 5/24/18 at 7:35 am to Will Cover
Some of the best steaks I have ever had were cooked in the oven in a cast iron skillet.
2"thick ribeyes
Put cast iron skillet in oven and set to broil
While skillet and oven are pre-heating, season steaks and brush with an oil with a high flashpoint.
Leave skillet in oven until it preheats to broil
Once oven and skillet are pre-heated, pull skillet out and place steak on skillet
Put back in oven for 2 minutes
Pull skillet and flip steak
Put back in oven for 2 more minutes
Perfect Med-Rare!!
2"thick ribeyes
Put cast iron skillet in oven and set to broil
While skillet and oven are pre-heating, season steaks and brush with an oil with a high flashpoint.
Leave skillet in oven until it preheats to broil
Once oven and skillet are pre-heated, pull skillet out and place steak on skillet
Put back in oven for 2 minutes
Pull skillet and flip steak
Put back in oven for 2 more minutes
Perfect Med-Rare!!
Posted on 5/24/18 at 7:42 am to CCTider
quote:
It's less about weight, more about thickness. I'd say 1.5-2" is perfect.
This is exactly how I feel about beef I'm going to grill, especially a quality steak.
I like mine cooked no more than medium rare and prefer it between rare and medium rare to be honest. I'll let the steak sit out to warm up a bit long before it hits the grill so the inside isn't cold when I eat it like it would be if taken right out the fridge and on to the grill.
Preferred steak is Rib Eye and as far as weight, a steak that thick is going to be at least 16+ ounces.
Posted on 5/24/18 at 7:50 am to fareplay
Don't forgot about the Old '96er
Posted on 5/24/18 at 10:43 am to hesterhamma
quote:
wagyu beef for the win!
Just bought 2 boxes of wagyu hamburgers.
5 lb boxes, 10 1/2 pound patties for $40.
The things are heaven sent. You can nuke the left overs and they are still as juicy as day they were grilled. And they dont lose any size.
Posted on 5/24/18 at 11:03 am to yellowfin
Man that ribeye looks fantastic.
Posted on 5/24/18 at 11:09 am to Janky
quote:
Man that ribeye looks fantastic.
I was a strip/porterhouse guy, but the butchers i deal with, got me hooked on ribeyes.
Had a bone in ribeye at a local eatery, and it was one of better steaks i have had.
Posted on 5/24/18 at 3:48 pm to fareplay
16 ounce Filet butterflied and cooked medium rare with herbed butter on top....no sides no salad no dessert
Posted on 5/24/18 at 3:52 pm to Janky
I’ve been grilling twice a week since they started carrying them
Posted on 5/24/18 at 4:05 pm to CCTider
quote:
It's less about weight, more about thickness.
Posted on 5/24/18 at 4:05 pm to fareplay
You asked a question that can only be answered if you know the cut, but you want that to be an open ended question..
have you ever eaten a steak that didn’t come from Outback?
have you ever eaten a steak that didn’t come from Outback?
Posted on 5/24/18 at 4:58 pm to yellowfin
Oh my God those are beautiful. Those are good porn an dyoill probably get warned by an admin for posing something that sexy
Posted on 5/24/18 at 5:40 pm to fareplay
I don't get out to a steakhouse often. When I do I order the biggest steak with all the fixins. Also any salad can be a Caesar salad if you stab it thirty times.
Posted on 5/24/18 at 5:51 pm to fareplay
Not just a filet a center cut filet at least 2-3” thick medium rare. 10 ounce
Posted on 5/24/18 at 6:27 pm to CCTider
quote:
quote:
Prime rib is down there with NY strip. Up your steak game hoss.
Prime rib is the shite. Especially smoked prime rib. But it's not a cut.
What's your cut then, hoss?
Should be obvious when you respond to
quote:
Tbonepatron
Posted on 5/24/18 at 8:10 pm to fareplay
Thread needs more steak pics.
8 oz...perfect.
8 oz...perfect.
This post was edited on 5/24/18 at 8:11 pm
Posted on 5/24/18 at 8:12 pm to fareplay
A 22 ounce mid-rare ribeye with a baked potato with butter and sour cream and a side of grilled asparagus is my ultimate meal.
This post was edited on 5/24/18 at 8:13 pm
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