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Post by Village Idiot on May 25, 2015 21:16:03 GMT -5
With the price of beef out of the roof, we haven't eaten a steak for a long time. Yesterday I bought the cheapest steak I could find, with the goal of making it taste like an expensive ribeye. I can't remember the name of the cut but gave it a shot, depending on the web for preparation, not asking people for direct suggestions.
At 10:00 this morning I poured out a can of coke, added some ground sea salt, and let the meat sit in that marinade until cooking time, which was 4:30.
I set the weber grill for indirect heat. I seared each side of the steaks over direct heat to give it that "look", then set them on indirect heat, put on the lid, and let it go for 20 minutes.
The result: OK, but not great. The meat would have been perfect for fajitas or a french dip or a philly steak, but as a stand-alone steak it was just OK.
My lesson: If you want really good steak, then be willing to pay for it. But I do love a pork chop.
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Post by Rob Hanesworth on May 25, 2015 21:26:37 GMT -5
I blame ethanol.
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Post by Village Idiot on May 25, 2015 21:33:23 GMT -5
So do I.
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Post by Deleted on May 25, 2015 22:05:21 GMT -5
I split a 2lb Porterhouse with the DaWife, divine. But it has been a very long time since we had any steak.
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Post by drlj on May 25, 2015 22:27:22 GMT -5
Was it flank steak, Todd?
I hardly ever eat beef. I have a NY strip steak every year on my birthday when I also have a scotch and soda. Tonight, however, we had a couple of nice fillets done on the Weber with a baked potato and salad. I also had a glass of Cabernet Sauvignon. Damn! Was that ever fine.
I understand why people eat good beef so often. In 6 months or so, I will have another! Something to look forward to.
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Post by Village Idiot on May 25, 2015 23:57:31 GMT -5
Fillet? Fillet of what on the Weber?
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Post by Marshall on May 25, 2015 23:58:49 GMT -5
Interesting Tood. I didn't know the price of beef was up. Sue does the shopping. I do the eating. We hardly ever eat beef.
I took Sue out for an anniversary dinner the night before leaving for Nashville. We went to a fancy place. Sue got a ribeye. It was tough an grisly. We mentioned to the waiter. He apologized. Took it back and substituted a skirt stake for free. They hustled it out moocho pronto. It was also tough and grisly. I'm guessing they are having a hard time getting good meat at a price they can make a buck(s) on.
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Post by RickW on May 26, 2015 0:45:16 GMT -5
We eat steak every couple of weeks. Natural meat place near us has incredible stuff, but it's expensive. And yes, nothing beats the good stuff. But coke? Red wine, olive oil, garlic, salt and pepper.
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Post by factorychef on May 26, 2015 6:43:02 GMT -5
I took a sows ear and made it into a silk purse.
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Post by Deleted on May 26, 2015 6:47:21 GMT -5
I took a sows ear and made it into a silk purse. I thought that was my job? |
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Post by factorychef on May 26, 2015 7:08:42 GMT -5
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Post by Doug on May 26, 2015 7:42:54 GMT -5
Twenty five cent a pound hamburger sells for $4+. I don't even price steak.
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Post by drlj on May 26, 2015 7:47:04 GMT -5
Fillet? Fillet of what on the Weber? A nice, two inch thick steak of the beef variety. Comes from the tenderloin. |
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Post by Cosmic Wonder on May 26, 2015 7:48:13 GMT -5
Costco has prime beef available regularly. Every 6months or so we will pop for a package of 4 ribeyes. Anita and I can easily split one steak, so that turns it into 8 meals. It's still spendy, but it's also fab.
Mike
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Post by drlj on May 26, 2015 7:52:37 GMT -5
I always get a good steak at Glenwood Oaks Steakhouse on my birthday. One of the best steaks I ever had I got at Jumer's casino in their steakhouse. Of course, we were right in the middle of IL/IA cow country while there.
Lordy, was that thing good. Mucho expensivioso but they gave it to me for free after we won a large jackpot. Barb's was free, too, as was everything but the tip. It was so good that I did not mind leaving a $1.25 for the waitress. Even the wine was free. Glorious night.
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Post by mnhermit on May 26, 2015 7:55:29 GMT -5
I can't believe what they're getting for flank steak these days but every once in a while I can afford a petite top sirloin (which is a cut I'd never heard of until recently  ). |
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Post by majorminor on May 26, 2015 7:56:43 GMT -5
We used to have ribeyes and corn on the cob once a month or so before the economy got tough. Now it's a once or twice a year thing at home though every few months finds us at a nice sit down place for one reason or another where steak and baked potato gets ordered. They are still spendy, but one of my favorite cuts is a big ol' tri tip marinated for a few days then slow grilled. Goes a long way and tastes as good as a ribeye to me.
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Post by Chesapeake on May 26, 2015 9:21:07 GMT -5
I discovered many years ago that Adolph's Meat Tenderizer works magic on less-than-perfect cuts of steak. Dust it on, stab it to death on both sides with a fork (I mean, really perforate every square inch), and let it sit for 15 or 20 minutes. Try it!
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Post by Hobson on May 26, 2015 9:54:12 GMT -5
We do the Costco ribeyes. They're about one pound each and half of that is enough for each of us. I can't remember the price, but I think it's around $10.99 per pound. We have one about every month or two. Recently I bought boneless chuck roast on sale at of $2.99 per pound. It almost never goes that low anymore. We never did eat beef more than once or twice a week and that hasn't changed. What hits us more is the price of seafood.
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Post by billhammond on May 26, 2015 10:19:36 GMT -5
We do the Costco ribeyes. They're about one pound each and half of that is enough for each of us. I can't remember the price, but I think it's around $10.99 per pound. We have one about every month or two. Recently I bought boneless chuck roast on sale at of $2.99 per pound. It almost never goes that low anymore. We never did eat beef more than once or twice a week and that hasn't changed. What hits us more is the price of seafood. When I crave a steak I go to my favorite meat market (Angus, in Maplewood) and just look for whatever seems the right size and the right marbling. Lately I have wound up with T-bones or Porterhouses. I usually get out the door for under $15. As for seafood, Trader Joe's is my salvation. Sure, it's frozen, but a lot of it has been frozen only once and processed on the ships, not sent to ye gods China for processing. Love their Dover sole and Silverbrite salmon: www.traderjoes.com/fearless-flyer/article/2307 |
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