re: Why are steaks in grocery stores so massive?

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This is like complaining you have too much money, or you girl doesn't have a gag reflex...

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Some of us try not to stuff our gullet at every opportunity.

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Ruth's Chris is still my favorite in the Baton Rouge area for filet. It's always perfectly prepared, and the cuts are good quality.

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If you like filet, you ought to try Gallagher's in Covington or 527 in Mandeville and their bone in filet.

Pat Gallagher has been in the restaurant business his entire life and he spent a few years at Ruth's in Metairie. He brought that sizzling steak technique to his restaurants in Mandeville, Covington and Slidell. The bone in filet is top notch.

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I go to a lot of grocery stores and do a ton of cooking. I have never seen this huge steak phenomenon you're blabbing about.

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Same here. In fact, many of the cuts of good steaks-----N.Y. Strip, Ribeye, T-Bone, etc. are more on the thinner side than I prefer----often an inch or less.

I generally buy whole cuts of meat and process them myself and when I do I cut the steaks 1 1/2 inches thick. I will cook 2 steaks, both to medium rare and my wife and her daughter will share one and I'll eat about 1/2 or a bit more of mine and save the rest for the next day for slicing thin and eating it on a tortilla with whatever I want on it.

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Why? You seen the obesity rates?

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Caused by sugars and carbohydrates not steaks. There is nothing more healthier for you than a Ribeye steak.

I prefer to get one very thick steak and then cut it in half to create two steaks. That way it is easier to cook them to medium rare. If you buy two (or four) long but skinny steaks they tend to get overcooked in the middle or don't develop that tasty sear on the outside. Sometimes it's more about geometry and cooking technique than it is gluttony.

Strips are usually around 16oz at my butcher. I cut mine a bit thicker.

A typical 12 oz strip is an appetizer.

8oz filet or 12 oz strip. Most ribeyes come 14oz so stick with that

I noticed this as well, but not the size so much as the thicknesses. All of my grilling books have grill times based on various thicknesses up to 2 inches.

There aren’t any grill times for 2 1/2” and larger filets. But that’s all I’m finding at the grocery stores.

And yeah, that’s a lot of meat for one person.

I get mine from the VFW in Louisville. Meth heads steal them and sell for cheap. Fire away

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There aren’t any grill times for 2 1/2” and larger filets.

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Cook by temperature, not time.