Favorite steak

[Goofynewfie]

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

I remember hearing that also

 

[emjay]

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

My bad, Japan started exporting to a few countries last year. Less than 1000lbs makes it to the US though.

 

[Bensiff]

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.

I look at it like this, I can make a BW in a week, but if I want really complex funk I'm going to be out a year at least. For me, it isn't worth the effort and possibility of spreading bad bacteria around the fridge by letting a steak sit in there for a few days.

Agreed on Costco, in an age where most stores are going to select grade beef and then coming up with their own special name for it, like, "Rancher's Reserve" and selling it as though it is something special its nice to go to Costco and see a bunch of choice grade and even some lower end prime from time to time.

 

[m_c_zero]

Has any steak been mentioned yet?

 

[tx-brewer]

The grocery store I work at sells American kobe/wagyu, it is very good. There is also a restaurant right down the street that sells the real Japanese Kobe, I don't have that kind of money though

 

[JeepDiver]

I'll take a bone in Ribeye over any other cut. Few months ago went to a local stake house and had a 32oz Long Bone Dry Aged Wagyu Ribeye

(just a pic from the web, not my actual steak). It was the most expensive steak I have every had at 90 bucks, but worth every penny. It was cut with a fork, and melt in your mouth tender.

 

[Cider123]

How do you get (cook) ribeye so tender that you can cut it with a fork? Oh, never mind, I just realized it was Kobe beef. I have always wanted to try it.

 

[DrunkleJon]

Low and slow will keep things tender. I have been known with roasts to sear the sides then set the oven to its lowest setting and let it go overnight. Perfect rare roast temp, beautiful redoing innards and tender as heck. The longer it goes, just like sous vide the more the connective stuff breaks down and the tenderer it gets. And if you cook at rare roast temps it never overcooks.

I can see the same thing to work wuth a steak if you sear first, then oven it.

 

[JeepDiver]

How do you get (cook) ribeye so tender that you can cut it with a fork? Oh, never mind, I just realized it was Kobe beef. I have always wanted to try it.

Also aging helps make any cut more tender

 

[meltroha]

Tuna

 

[daksin]

Speaking of which, ribeye is $6/lb here today so I'm picking up a ton. Steak tonight!

 

[tx-brewer]

Speaking of which, ribeye is $6/lb here today so I'm picking up a ton. Steak tonight!

$12,000 of steak...

 

[daksin]

Totally worth it. My mom gave me some expensive local bleu cheese and we caramelized it over the top last night. Fantastic.

 

[CHefJohnboyardee]

Ribeyes are too expensive around here right now... Strips are pretty meh in my book. I've been buying whole top butt sirloins and carving them up. After trim/waste they are coming out to about $5.75 a pound. These have all been choice or prime.

I sear them off in a cast iron skillet with some onion powder, garlic powder, salt and pepper.

But I also work at a steakhouse so if I really wanted some nice ribeyes or tenderloins I can buy them from work at cost. We only use Prime at work. Pretty amazing steaks!

 

[BarefootFriar]

I've never had a good sirloin. Is there a trick to getting it to be tender enough to eat?

 

[Bensiff]

Totally worth it. My mom gave me some expensive local bleu cheese and we caramelized it over the top last night. Fantastic.

Made my blue cheese burgers last night, they go the other way with steak quality, I have found using crappy 80/20 ground beef is the way to go. I used a good grade of low fat ground beef once for them which normally makes for a solid burger...but, in my blue cheese burgers the quality ground tasted pretty bad.

 

[passedpawn]

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.

I had it in Osaka, Japan. Not memorable.

 

[daksin]

Low fat ground beef doesn't hold together properly- plus you need that fat for flavor. Fat% does not indicate quality, just different applications.

 

[Bensiff]

Low fat ground beef doesn't hold together properly- plus you need that fat for flavor. Fat% does not indicate quality, just different applications.

It wasn't just the fat, it was a actual ground steak, not your typical typical toss all the random crap in and let it grind stuff...but I hear you, should have put in a few big scoops of bacon fat I collect whenever I cook bacon, that would have fixed it .

 

[daksin]

that is the best idea I've ever heard.

 

[Bensiff]

mmm bacon fat

 

[CreamyGoodness]

I gotta say, if I'm paying for it I'm going to choose a nice chuck steak (with the dual bone, not the "half plus-sign".

Good cheap piece of meat that looks ratty off the grill, but tastes delicious and can often be cut in places with just the fork.

 

[Revvy]

mmm bacon fat

That's what I've been grinding and adding to my burgers and meatloafs on occasion. Tasty.

 

[TNGabe]

One of the vendors at a local market has longhorn beef, not my favorite because of how lean it is. Ran through the grinder with some applewood smoked bacon ends from the next booth up, with a nice $1 slice of cheese on top and it's a thing of beauty.

Back to steak, I don't think anyone has mentioned sirloin cap yet. I like it seared on a very hop flat top or skillet for a minute (or until crunchy) per side and pretty much room temp in the middle. It's almost soft enough to cut with a butter knife. I believe it's an auxiliary muscle and just sits there on the cow not doing anything.

 

[Cider123]

I gotta say, if I'm paying for it I'm going to choose a nice chuck steak (with the dual bone, not the "half plus-sign".

Good cheap piece of meat that looks ratty off the grill, but tastes delicious and can often be cut in places with just the fork.

I grew up eating the chuck steaks with the half plus sign. Not the most tender but decent flavor. We lived in apartments in the city, so they were always broiled under the oven.

Just had a strip steak tonight. At $3.99 a pound they are the same price as chopmeat right now. The lower price makes them taste even better. Only now I'm in the country and can grill to my heart's content.

 

[ladodger34]

I've never had a good sirloin. Is there a trick to getting it to be tender enough to eat?

When I do a sirloin steak, I have the butcher cut it pretty thick, like at least 1.5 inches and marinate the heck out of it. If you get them pre-cut, they are just too thin and cook too fast. They are hard to cook rare and they generally are tough.

 

[cfonnes]

# 1 Tri tip cooked over red oak.

I have to agree with the tri-tip, even though it is a left coast cut.

 

[martiniw2olives]

bistecca alla fiorentina made from a 2 1/2 pound choice or prime porterhouse is my favorite

 

[BamaProud]

I got spoiled on thick cut Argentinian steaks thanks to my old neighbor. Don't know the name of the cut of meat he used, but they are liberally seasoned with rock salt and grilled over a hardwood fire just long enough to form a nice crust and bloody, rare interior. And served with chimichurri. I've replicated them somewhat well using NY strip.

I had it on a hunting trip to Argentina. Fantastic!

 

[eric19312]

Bone-in NY Strip - the bone is key to bigger flavor

1.5-2"

Bring it to 90F in cool oven with convection fan going..cooll as you can run it
Salt and pepper liberally
Fry in dry cast iron pan over high heat..about 3 min per side
Plate and tent with foil for a few min while you finish sides...


If very large may need some time in moderate oven after searing on stove.