Favorite steak

[aygov]

Strip is my go to cut. A little salt & pepper and then cooked to perfection on the grill. Add in some home made fries, a nice home brew, and a good cigar and we have the making of a perfect meal.

 

[ladodger34]

I have to say that intellectually, a t-bone or bone in rib-eye are about the best steak possible.

Emotionally (as a California kid with relatives on the central coast) that a tri-tip cooked to perfection is some kind of wonderful. I don't cook mine over red oak as others have suggested on here, but I do use "real" hardwood charcoal when I cook mine and they are wonderful.

Just as a funny aside, my uncle moved to the central coast years ago when he went to Cal Poly SLO (relevant to this forum.. his BS is in viticulture, but he is a firefighter.. go figure). Until relatively recently, tri-tip was almost a throw away cut of meat (which is why ranch hands perfected it). It was dirt cheap. When we used to visit my uncle when I was a kid, we used to stock up at the local grocery stores on tri-tip and bring it back home.

Whenever our local grocery chain (Stater Bros. for my So Cal folks) has tri-tip on sale, I make sure to grab a few roasts. It is really great when you cook it the right way.

That said, it can't compare to a well cooked t-bone or ribeye at a steakhouse.

 

[Bensiff]

I've also done prime rib like a steak, it was tasty, but it had a lot of connective tissue running through it. Guess my fav would have to be ribeye, grilled over mesquite wood, RARE.

A ribeye is a cut of steak from the rib primal, so cut into steaks you get ribeyes and left whole you get the rib roast...or a prime rib if it is prime grade beef. So, keep buying those prime ribs when on a good sale and then you can cut off steaks from them...or better yet, keep it whole and dry age it for a month or two and then start cutting off steaks .

 

[b-boy]

A ribeye is a cut of steak from the rib primal, so cut into steaks you get ribeyes and left whole you get the rib roast...or a prime rib if it is prime grade beef. So, keep buying those prime ribs when on a good sale and then you can cut off steaks from them...or better yet, keep it whole and dry age it for a month or two and then start cutting off steaks .

How exactly do you dry age a steak? If I leave anything sitting around my house for a month I can guarantee it will be covered with green stuff and wll most likely kill me.

I'd like to dry-age a steak, cook it, feed it to the dog (maybe the cat), and if he survives try it myself.

What's the process?

 

[Mdsutton]

Porter House
Rib eye

Either one topped with melted Blue cheese.
Knock the horns off wipe it's rear and walk it by the Grill!

Or as my Cattleman grandfather used to say :He has seen cattle hurt worse then that and LIVE!

 

[SpentGrains]

Without a doubt rib eye or prime rib is my go to when at a steak house. At home it's usually cheaper cuts, usually a grilled or smoked tri-tip roast.

Medium Rare.

Pretty excited about this weekend, best deals on meat I've seen in a while. Anyone else excited about meat

 

[Revvy]

A perfectly prepared porterhouse is my gnaw of choice. If I'm patient, salted and dry aged in my fridge for a few days as per Alton Brown, but usually I have to settle for J kenzie Alt-Lopez's laying on rosemary, and garlic and salting for 1-2 hours ahead to let the salting draw the seasoning into the water cells.

Then vac-packed in a food saver bag,

Dropped in my ghetto sous-vide machine,

And cooked in a 130 or 135 bath for 1-2 hours. Then pull it our and sear it in a hot pan with oil for abut 1 minute per side to get a beautiful maillard reaction.

Served with green beans and twice baked potato stuffed with garlic, rosemary and blue cheese.

And it's namesake beer to wash it down of course.

 

[cluckk]

Good Lord! My mouth is watering!

 

[gratus fermentatio]

Revvy, I'm drooling!

 

[Revvy]

Revvy, I'm drooling!

It was awesome. Using my ghetto sous-vide for some sort of meat has become my Sunday ritual, because you don't have to worry about over cooking anything, and it can sit for hours at whatever temp with the only real effect of making it more tender. I'm usually exhausted when I get home from Church and take a couple hour nap, so once I get it in the bath, it doesn't matter whether I sleep for an hour or 4, then I just need to get up, finish the sides and brown the meat.

 

[Mdsutton]

REvvy looks awesome. Tell us about your dry aging? I usually do it for about a week. Rinse the meat, dry it, wrap in cheese cloth, place in back of frig.

 

[broadbill]

How exactly do you dry age a steak? If I leave anything sitting around my house for a month I can guarantee it will be covered with green stuff and wll most likely kill me.

I'd like to dry-age a steak, cook it, feed it to the dog (maybe the cat), and if he survives try it myself.

What's the process?

Plenty of how-to on the internet...basically people have an extra fridge that they dry-age in. Basically you leave it sitting out in the refridge covered with moist towels (if I remember...my day did it for awhile)

Dry-age does develop a rind which is part of the reason it is $$$$....alot of trimmable waste that needs to come off.

 

[Revvy]

REvvy looks awesome. Tell us about your dry aging? I usually do it for about a week. Rinse the meat, dry it, wrap in cheese cloth, place in back of frig.

I just do it pretty much like that, but with paper towel. Pretty much how Alton does it in the "Porterhouse rules" episode.

 

[Bensiff]

REvvy looks awesome. Tell us about your dry aging? I usually do it for about a week. Rinse the meat, dry it, wrap in cheese cloth, place in back of frig.

Here is what I do after much research on dry aging safely at home...

Its critical to get humidity along with temp correct when dry aging which is tough because a fridge is too dry of an environment...which isn't too hard to overcome fortunately. I use my lagering fridge for the purpose as back of a food storage fridge isn't the best idea for sanitation reasons and the humidity issue. I first clean the fridge to make sure it is good and sanitary, then I have found a loaf pan provides the perfect surface area to evaporate off water to maintain my humidity perfectly for my fridge size which is checked with an RH meter I leave in there, so I fill up the loaf pan with water and set it in the corner.

I then order meat from the butcher (I do rib roast and NY strip) bone in with the fat cap intact as that protects the meat. I rinse and dry it then wrap it in a white cotton lint free dish towel (they sell packs of them at Walmart that work perfect) and place that on a rack over a drip pan and check daily and replace if the towel is moist and wipe clean any drips in the drip pan. IME within a week the towel does not need to be replaced. When it is aged to where you like it start cutting off steaks or do an entire aged rib roast with some shallot merlot butter sauce and everyone will think you are the best thing that has ever happened.

 

[Bensiff]

How exactly do you dry age a steak? If I leave anything sitting around my house for a month I can guarantee it will be covered with green stuff and wll most likely kill me.

I'd like to dry-age a steak, cook it, feed it to the dog (maybe the cat), and if he survives try it myself.

What's the process?

I didn't back read before I responded and didn't realize there was much interest. So, read my post above for the gist of things. One of the critical things is that if you are dry aging you want to go 3 weeks minimum (I love Alton, but I completely disagree with him...or at least what I have learned from research disagrees with him and so does my relatively limited home experience as my initial attempt to dry age a rib roast for 10 days left no noticeable change in flavor to me. So, if you are doing things like the a good steakhouse you are going for one to three months. This means that you will have growth on the meat exterior that will need cut away making a single steak completely impracticable and I believe it would dry out too much before you got the benefit of the aging.

Depending on my brewing schedule and lagering fridge availability I will likely pick up a top loin roast and begin aging before too long. If I do (and I remember) I will take pictures of the process and can put together something to post and show some good NY strips cut off it and grilling .

 

[b-boy]

Depending on my brewing schedule and lagering fridge availability I will likely pick up a top loin roast and begin aging before too long. If I do (and I remember) I will take pictures of the process and can put together something to post and show some good NY strips cut off it and grilling .

That would be awesome...:rockin:

 

[daksin]

Ribeye is the only way to go. If you don't like fat, you don't like steak!

 

[tx-brewer]

Prime strip!
Also a fan of flat irons, great taste for the money.

For anything else I go chuck, ground, roast, stew etc.

 

[Cider123]

I went back to the butcher and got the NY strip steak for $3.99 a pound. An awesome deal since hamburger is sometimes that same price. Picked up around 13 pounds cut into 1.5 inch steaks. Well marbled and pretty tender. We just ate the hell out of a few tonight (with a few Centennial Blondes). They were great! Meat is good.

I wanted to show some of my grilling photos but can't figure out how to get the photos uploaded here.

 

[BarefootFriar]

I once hand cut NY Strips for a party where I was working, then grilled them over a wood fire. They were absolutely amazing.

 

[DrunkleJon]

I didn't back read before I responded and didn't realize there was much interest. So, read my post above for the gist of things. One of the critical things is that if you are dry aging you want to go 3 weeks minimum (I love Alton, but I completely disagree with him...or at least what I have learned from research disagrees with him and so does my relatively limited home experience as my initial attempt to dry age a rib roast for 10 days left no noticeable change in flavor to me. So, if you are doing things like the a good steakhouse you are going for one to three months. This means that you will have growth on the meat exterior that will need cut away making a single steak completely impracticable and I believe it would dry out too much before you got the benefit of the aging.

Depending on my brewing schedule and lagering fridge availability I will likely pick up a top loin roast and begin aging before too long. If I do (and I remember) I will take pictures of the process and can put together something to post and show some good NY strips cut off it and grilling .

For a single steak, Altons method will work, though you really do not want to dry for more than 3 days. Dries out too much then the remaining fat renders really fast and you get huge flameups. I did notice some flavor difference and just left the crust on. I do feel you on the longer time needed for an uncut roast.

My preferences are definitely Porterhouse/T-Bone then Ribeye (best part is the highly fatty marbled edge) and Strip. Salt and pepper only on a good cut. Marbling is a must. Costco usually can be counted on to find good 1.5-2.5 inch thick beautifully marbled steaks.

 

[TxBrew]

The kind made out of meat. If you're making me decide though it a strip.

 

[Varmintman]

Here in a few weeks I am going to have the absolute best steak ever. I have not bought it and most likely it will be a cheap tough cut but it will be cooked over a fire while up camping.

Life does not get any better than that

 

[DrunkleJon]

And in case anyone is not aware of it, in the US, there is not such thing as Kobe steak. This beef comes from Japan and unless you fly it in yourself it is NOT worth the inflation to buy 'Kobe' beef outside of Japan. Much like Chilean Sea Bass. Good luck finding the real thing.

 

[Revvy]

And in case anyone is not aware of it, in the US, there is not such thing as Kobe steak. This beef comes from Japan and unless you fly it in yourself it is NOT worth the inflation to buy 'Kobe' beef outside of Japan. Much like Chilean Sea Bass. Good luck finding the real thing.

Actually that's not entirely accurate. There IS such thing as American Style Kobe Beef. It's a crossbreed of Japanese Waygu brought in and bred with Angus. There's also Australian Wagyu being imported as well.

I haven't tried either, the prices like the Japanese version just doesn't seem worth it.

Here's a typical online ordering site for the AUS variety. http://www.gourmetfoodstore.com/specialtymeat/australian-wagyu-beef-specialty-meat.asp

9# for 600 bucks? No Way....You can probably buy a couple whole steer for that much.

 

[KegWrangler]

I likes me a nice juicy tofu steak!

Just kidding - ribeye is king, although a nice T-bone holds a special place in my (soon to be congested) heart.

 

[b-boy]

Actually that's not entirely accurate. There IS such thing as American Style Kobe Beef. It's a crossbreed of Japanese Waygu brought in and bred with Angus. There's also Australian Wagyu being imported as well.

I haven't tried either, the prices like the Japanese version just doesn't seem worth it.

I had Kobe once in NYC. It was an extremely fancy work dinner. I didn't even want to order it, but was goaded into doing it by the person who took me to dinner. I wasn't paying. The steak was $200.

It was good, but not $200 good.

 

[Pickled_Pepper]

Morton's Double Cut Fillet is pretty bangin too, but it better be for 60 bucks.

I concur. I was treated to one for my birthday a few years back and wow...the best restaurant steak I've ever had.

 

[DrunkleJon]

My apologies Revvy. I was operating off of dated information. Back in 2012 the FDA overturned their ban on Japanese beef. Prior to then you could not get real Japanese Kobe anywhere. Even with this overturning of the ban, there is still very very little actual kobe that is imported and it only goes to the really top tier restaurants.

The part I was stressing though, is that the US does not recognize Japan's trademarks, and as a result restaurants can call any old cut of beef Kobe. Blends are another option, but I vaguely remember hearing around the same time as I heard of the ban that the Japanese were highly protective of their stock and that they wouldnt share the strains at all. Don't quote me on that though.

Of course with all this talk I really want a steak.

 

[emjay]

My apologies Revvy. I was operating off of dated information. Back in 2012 the FDA overturned their ban on Japanese beef. Prior to then you could not get real Japanese Kobe anywhere. Even with this overturning of the ban, there is still very very little actual kobe that is imported and it only goes to the really top tier restaurants.

The part I was stressing though, is that the US does not recognize Japan's trademarks, and as a result restaurants can call any old cut of beef Kobe. Blends are another option, but I vaguely remember hearing around the same time as I heard of the ban that the Japanese were highly protective of their stock and that they wouldnt share the strains at all. Don't quote me on that though.

Of course with all this talk I really want a steak.

Last I checked, Japan doesn't even export Kobe. American "Kobe" is really just Wagyu.