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Favorite cut of steak/beef


gimruis
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Favorite cut of steak/beef  

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6 minutes ago, Darth-Baiter said:

lately for me it is a Hanger Steak.  i couldnt point it out on a cow though.

 

 

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Upper belly

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2 hours ago, volzfan59 said:

Probably should be a separate topic, but the best steak (and most expensive) that I ever had was at the Ruth's Chris Steak House in Knoxville, TN. Absolutely melted in my mouth. If you're going to the Classic and have some extra folding money, go there.

My mom said the grocery store had better steaks than they did haha. Then again I wouldn’t say she’s a steak connoisseur. She’s been twice and said it was a rip off 

11 minutes ago, Darth-Baiter said:

lately for me it is a Hanger Steak.  i couldnt point it out on a cow though.

 

 

133575-B3C2378F-875D-4294-8F63-D4900B7CBF42.jpeg

Please tell me you’ve seen Tommy boy 

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Being born and raised in Nebraska and my father being part owner in 5 restaurants, I’ve had my share of steaks, all cuts all breeds (angus, herford, cross breeds), feedlot finished to grass fed, fresh and aged.  I like them all for their individual properties.  My daughter here in Virginia has taken the farm to table approach to a new level.  She has chickens of which we have eggs and fresh yard bird, sheep we made into some of our favorite Indian dishes (Vindaloo, etc.,) and we have fresh milk and milk products (cottage cheese, butter, cream, dolce) from a dairy cross cow she bottle raised and just had a calf and finally, her other bottle calf that is all grown up and we took him to the butcher on Monday.  He is a dairy cross and was grass fed organic so I’ll get to rotate through all of the “butchers choice” cuts per the owner of the processing operation.  Can’t wait.  

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1 hour ago, TnRiver46 said:

 

Please tell me you’ve seen Tommy boy 

i have.  many times, but the movie reference is over my head.  

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13 minutes ago, Darth-Baiter said:

i have.  many times, but the movie reference is over my head.  

You can get a good look at a T bone steak by putting your head up the butchers a#&...no wait...its gotta be your bull.

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19 minutes ago, DitchPanda said:

You can get a good look at a T bone steak by putting your head up the butchers a#&...no wait...its gotta be your bull.

As usual, @DitchPanda read my mind hahaha

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Speaking of good steak.

A friend of mine did filets on a cast iron skillet that were out of this world.

I asked him for any tips and he replied " don't go from the refrigerator directly to the skillet.

 

He said always let the steak get to room temperature before cooking.

That's the first time I've heard this and now practice this myself.

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6 minutes ago, Bird said:

He said always let the steak get to room temperature before cooking.

The issue there is potential bacteria growth and food borne illness though.  If its "warm" just sitting out in the open too long, there will be pathogenic issues with it.

 

Cooking will take care of that, as long as you do it fully and properly.  Cooking it to a minimum internal temperature will take care of that.  Cooking it to a "rare" setting will not.  But its your steak, you can do whatever you want with it.  You might think twice about doing that again if you end up camping by a toilet for a few days afterwards...

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2 minutes ago, Bird said:

Speaking of good steak.

A friend of mine did filets on a cast iron skillet that were out of this world.

I asked him for any tips and he replied " don't go from the refrigerator directly to the skillet.

 

He said always let the steak get to room temperature before cooking.

That's the first time I've heard this and now practice this myself.

I do this with all steaks and have for years...I never cook a steak on the grill or in a pan without letting it sit out on the counter for at least 30 minutes. 

Speaking of fillets I do them from time to time and always in a cast iron. I set them out like I said to get them up to room temp. Then I start the pan over medium high heat with a little oil  and get a great sear. At that point I reduce the heat to medium and drop in a big knob of butter and a couple whole garlic cloves. Once the garlic has toasted and released its flavor\oil into the butter I baste the steaks with garlic butter turning them often. I pull them at 125, rest for 5-7 minutes and the carryover heat will take them up around 130-132 which puts them at high rare or low medium rare. Then I spoon some of the garlic butter over the steaks and over top of some skin on mashed potatoes. That with a few big shrimp or prawns and a big glass or two of dry red wine is a d**n fine meal.

2 minutes ago, gimruis said:

The issue there is potential bacteria growth and food borne illness though.  If its "warm" just sitting out in the open too long, there will be pathogenic issues with it.

 

Cooking will take care of that, as long as you do it fully and properly.  Cooking it to a minimum internal temperature will take care of that.  Cooking it to a "rare" setting will not.  But its your steak, you can do whatever you want with it.  You might think twice about doing that again if you end up camping by a toilet for a few days afterwards...

This is also important to mention and I'm in no way saying do it my way. I've done it for 10+ years and have had no issues with stomach illness from it. That said it is definitely safer to keep meat under refrigeration until cooking and cooking it to a safe done temperature. To me I like my steak to be as good as it can so warming it slightly on the counter and cooking it under done so to speak yields a better product to me. If food borne illness is a concern for you absolutely follow the safety guidelines.

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10 minutes ago, DitchPanda said:

so warming it slightly on the counter

30 minutes in room temperature is perfectly fine.  I wouldn't advise leaving it out for 6 hours in the sunlight though.

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2 hours ago, Darth-Baiter said:

lately for me it is a Hanger Steak.  i couldnt point it out on a cow though.

 

 

133575-B3C2378F-875D-4294-8F63-D4900B7CBF42.jpeg

 

Its between the tenderlioin and the ribs.  Its the muscle that holds the diaphram in place.  And yeah its a really nice steak if (1) you can find it to buy and (2) you cook it fast and lightly.  The French call it Onglet and its a common steak for steak frites.

 

Another to look for if you have a good butcher is feather blade.  The cut comes from between the rib primal (ribeye, prime rib) and the round primal (round steak, round roast) and the meat sits under the scapula.  The feather blade steak is a small part of the feather blade that's right on the edge of the cut.  It has a great meaty flavor and cooked right it is fall apart delicate.

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I like all cuts of steak, depends on my mood.  Biggest key is to dry brine them at least 12 hours before cooking.

 

Reverse seared on the grill it is hard to beat a ribeye

Mostly raw with a super crunchy outer it's hard to beat a tenderloin

Want a taco?  Skirt steak is my choice.

Feeling like Korean bbq?  A wagyu zabuton is killer.

With chimichurri?  A hanger steak.

Having people over for a family style bbq?  Picanha.

Hungry for french fries?  Bavette...although great with a chimichurri or gremolata as well.

As a skewer?  Flank by far.

On a day where I don't have time to reverse sear a ribeye?  NY Strip.

Making chili?  Sirloin.

Feeling cheap, but want something tender and yummy?  Flat iron.

Cold outside and need a braised dish?  Beef cheek.

 

The one preparation I am not a fan of is whole roasted prime rib.  Makes no sense to me to cook something whole that really needs more surface to be seasoned.  Not that I don't enjoy it, but I'd take any of the above over it.

 

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For me, the choice is easy. NY strip, at least an inch thick (1-1/2” even better). Pittsburgh medium-rare. Well-charred on the outside and juicy MR on the inside. It’s difficult to do at home unless you have a charcoal grill and can get the steak just off the hot coals. I get a good sear in a hot cast iron pan, but it’s not charred. It’s imperative to let it reach room temperature before cooking and to season it well with kosher salt and fresh cracked pepper. 
 

I really don’t get T-bones or Porterhouses. You cannot cook the strip side and the tenderloin side to the same level of doneness equally. 
 

Yeah, gimme a prime NY strip. Excellent, beefy flavor.  Well-marbled but not chunks of fat like a rib-eye. A salad with honey mustard or blue cheese and a baked potato with butter, sour cream and chives (or steak fries that soak up the juice) and I’m one happy man. 

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The one that's in front of me. 

 

I think a good Greek/Athenian style skirt steak might make the top of my list. Been a favorite since I was a kid. I just grilled a 2lb T-Bone. Ate the filet and part of the strip. Tomorrows leftovers will be just as good.

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4 hours ago, gimruis said:

The issue there is potential bacteria growth and food borne illness though.  If its "warm" just sitting out in the open too long, there will be pathogenic issues with it.

 

Cooking will take care of that, as long as you do it fully and properly.  Cooking it to a minimum internal temperature will take care of that.  Cooking it to a "rare" setting will not.  But its your steak, you can do whatever you want with it.  You might think twice about doing that again if you end up camping by a toilet for a few days afterwards...

The reason you can eat steak rare is that bacteria can’t get to the internal parts of the meat and is killed on the outer when cooked.  Hamburger on the other hand is blended and bacteria could be incorporated throughout the cut of meat. 
 

According to Delighted Cooking, most of the bacteria in a steak will accumulate on its exterior surface. While it's possible that some may have penetrated the meat's interior, it isn't very likely that it will be enough to get you sick.Sep 4, 2022

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3 hours ago, BrianMDTX said:

 Pittsburgh medium-rare. Well-charred on the outside and juicy MR on the inside. 


Never heard of a steak prepared that way being called “Pittsburgh medium rare”


I’ve ordered a few that way and liked it. 
 

 

 

 

Mike

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1 hour ago, Mike L said:


Never heard of a steak prepared that way being called “Pittsburgh medium rare”


I’ve ordered a few that way and liked it. 
 

 

 

 

Mike

Originally it was “Pittsburgh Blue”. Steelworkers would bring raw steak for lunch and slap it up against the side of the blast furnace. It would take seconds to char the outside and leave the interior rare. 
 

I don’t mind rare steak, but prefer medium-rare. Growing up in Baltimore, we used to eat raw beef sandwiches. Fresh ground round on rye with salt, pepper  and raw onion. Butchers had grinders just for ground round. It was good! 

1 hour ago, gimruis said:

Hey you Texas guys, have any of you been to The Big Texan in Amarillo?  They have a 72 ounce steak challenge.

 

https://www.bigtexan.com/72-oz-steak/

 

 

No. And 30 years ago I would have tried it. Not anymore! 🤣

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If you can find a good ribeye with marbling but not thick bands of fat, cooked at a high temp where the fat renders down, it can’t be beat in my opinion. Thick, chewy fat will ruin it though. The proper cut on a quality piece makes more of a difference than anything. 

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