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Message
1
Posted on 3/27/25 at 7:44 am to Oilfieldbiology
quote:
6-10 oz for filets
14-16 oz of ribeyes (not bone in obviously)
12-14 oz for New York strip
That’s what I typically see at Rouse’s and Alexander’s and Ralph’s.
Where are you buying 20+ oz strip steaks? The only time I’ve seen steaks this sized are specially cut at butchers or a tomahawk ribeye
this. same with sams.
Posted on 3/27/25 at 7:45 am to Cosmo
quote:
What is my first world problem of the day…shuffles deck….pulls card…My steaks are too big
My SPOON is too big
Posted on 3/27/25 at 7:45 am to Oilfieldbiology
quote:
Where are you buying 20+ oz strip steaks? The only time I’ve seen steaks this sized are specially cut at butchers or a tomahawk ribeye
Martins (giant subsidiary) and Kroger.
Went to a Publix as well and they didn’t even have a butcher. Only prepackaged meat. I was shocked when I couldn’t find it and asked an employee and they said any meat they sell is out on the shelves.
Posted on 3/27/25 at 7:47 am to Donkus
quote:
I like the cut of steak at our grocery store. Sometimes we can split one because of their size. I don't see how or why that bothers you.
Bother me is the wrong phrase. We get our steaks from local farmers/butchers so this really doesn’t affect me. I made steaks this past weekend as a thank you to my friends who hosted us out of town which is what made me notice it. Then started looking at our local grocery store to see if this was common and so far it seems to be at least in my area.
What I was getting at was are people either eating these massive steaks or splitting them up. Sounds like both.
Posted on 3/27/25 at 7:51 am to jlovel7
quote:
What I was getting at was are people either eating these massive steaks or splitting them up
To answer your question. That 14 oz. strip I bought and will cook tonight will be my dinner and also go in a couple of salads for lunch.
Posted on 3/27/25 at 7:52 am to jlovel7
Larger steaks cook better. By the time you get a nice crust on a thin steak it’s well done. I’d much share a thick steak than have a bad one.
Posted on 3/27/25 at 7:53 am to jlovel7
quote:
Why? I hate to cut them in half but who is eating 20+ oz strips??
I am.
Posted on 3/27/25 at 7:53 am to GetBackToWork
quote:
Larger steaks cook better. By the time you get a nice crust on a thin steak it’s well done. I’d much share a thick steak than have a bad one.
Cool so people are splitting these things up.
The 10oz strip I cooked medium rare for myself last week was probably the best steak I’ve ever had. Absolutely perfect fat marbling and a nice fatty strip on the exterior. May need to go pick some more up tonight after thinking about it.
Posted on 3/27/25 at 7:58 am to jlovel7
You cry a lot j love
Posted on 3/27/25 at 8:01 am to jlovel7
I buy my steaks in bulk and the ribeyes are typically 16oz or so, but my wife and I split one. I will typically cook a ribeye and a filet (probably around 8oz) and we split those two steaks between my wife, my daughter, and myself.
Posted on 3/27/25 at 8:04 am to jlovel7
Because you have a knife and refrigerator at home.
Posted on 3/27/25 at 8:07 am to jlovel7
quote:
But seriously is that what size steaks yall are eating when you cook at home?
We bought a ribeye last weekend from Whole Foods and it was like 21 oz. We just split it after I cooked it.
Posted on 3/27/25 at 8:09 am to Lester Earl
quote:
You cry a lot j love
Not really in real life
Maybe just in this fake digital world.
Posted on 3/27/25 at 8:09 am to jlovel7
I don't buy steaks at the grocery store because we have a great butcher shop in town, but I have never seen 20oz steaks in pre-packaged.
Posted on 3/27/25 at 8:10 am to jlovel7
quote:So the poors can’t afford them.
Why are steaks in grocery stores so massive?
Posted on 3/27/25 at 8:10 am to jlovel7
quote:
The 10oz strip I cooked medium rare for myself last week was probably the best steak I’ve ever had
Sorry to hear that, go to a nice steakhouse sometime
Posted on 3/27/25 at 8:11 am to TDTOM
quote:
No, I bought a prime strip last night that was around 14 oz. It was one of the biggest in the case but also the prettiest.
I wish that was the case for us. That would be by far the smallest steak behind the counter at either of the places I went over the last week.
Posted on 3/27/25 at 8:12 am to jlovel7
quote:
Cool so people are splitting these things up.
For ribeyes, strips, or a porterhouse, I get them cut thick and serve everyone portions. I'll even do a 3" porterhouse and serve on a platter at the table.
For filets, I like a 10-12 oz cut. We typically do them in a cast iron skillet with the butter finish to get the good crust on it. A small steak won't hold up well to that. Some of the family will share, but that's my favorite so I'll eat it myself.
That said, I've done thin, quick sear ribeyes on the blackstone with a lemon butter sauce and they were delicious. Whatever makes you happy, cooking should be fun.
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