STEAKS, I have a question (1 Viewer)

Bill Griffith · Mar 26, 2003

I love Steaks, my favorite are Ribeyes (With or without bones)and Porterhouses. I tried most of the store bought brands, those being generic and angus certified, plus even dried some mail order steaks (Didn't like those to much)

I've heard the best steak beef to eat is Kyoto Beef. I would imagine this is something from Japanese raised Beef. Anyone have any input on the different types of beef, what to try and what not to try.

Carlo_M · Mar 26, 2003

I tend to like the free-range, non-hormone beef that places like Whole Foods sell. Sure it's about a $1 or $2 a pound more than the discount ones at Ralphs or Luckys, but they just seem to be more tender and the cuts tend to be better. Don't know why. I usually order the top sirloin cut and porterhouse, as it gives a nice combination of quality and price (as opposed to Filet Mignon which I agree tastes better, but don't want to pay that much for beef on a regular basis!).

Bill Griffith · Mar 26, 2003

Thats why I like the porterhouse. You get a nice bit of Filet with it.

Ted Lee · Mar 26, 2003

I've heard the best steak beef to eat is Kyoto Beef.

i think you mean kobe beef.

supposedly the stuff is truly awesome, but it's like uber-expensive. i think it has something to do with the way the calf's are raised and fed.

supposedly it's only fed top grain food plus the calf movement is completely restricted. i thought i heard they actually suspend the animals so that no muscle tissue is generated.

anyway, i really want to try one someday.

i did a quick search on google and came up with this faq but i don't know about it's validity.

other than that, i love steak. i use a recipe that i found on alton brown's show "good eats" that is quick, simple, and quite tasty!

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Shane Bos · Mar 26, 2003

The BEST beef is free range bought straight from the farmer here in Alberta. The only problem is having a large enough freezer for a side of beef. There are a few good butcher shops in the small towns here that will sell it by hte cut rather than just by hte side.

andrew markworthy · Mar 26, 2003

It's years since I ate beef (I found that my favourite meat was also giving me migraines:frowning: ). However, I do remember that there are several pointers to good beef. The breed of cattle is an important, but it is not a paramount consideration. It also depends how old the animal is, how it has been reared (organic is definitely to be preferred), and most importantly, how the beef has been prepared and hung. It is not automatically true that a large supermarket will be worse than a specialist butcher's shop. Simply, you've to shop around. Incidentally, whilst T-bones et al are nice, IMHO fillet has the best texture and is the most 'delicate' but arguably the rump has the best flavour.

MarkHastings · Mar 26, 2003

I just went to a restaurant that served Steak Coulette (SP?). They said it was a cut that was better than sirloin but not as good as filet. Anyone else heard of this?

Bill Griffith · Mar 26, 2003

No never heard of that type of steak.

I have a store that sells free range beef ribeyes and such so I'll have to try that.

Kobe Beef sounds more like it. Kyoto was the first thing that came to mind for some weird reason.:b

Basically all I'm doing now is looking at color and marbling, along with fat content along the edges and inside.

I generally like my steaks with good Horseradish. Not Horseradish sauce, just pure Horseradish. A nice Butter/garlic sauce is good as well.

I also heard somewhere that the rarer the steak the better it is for you. Anyone ever heard this one?

gregstaten · Mar 26, 2003

Kobe Beef is fantastic but also incredibly expensive. The beef is so tender you can cut it with a fork. Outside of really large cities with a large Japanese population I doubt you'll find it and you'll definitely pay.

The times I've had it have all been on business trips where someone else was buying (and offering). Absolutely spectacular but you pay an insane amount for a small amount of beef.

---

Regarding steaks, my two favorite cuts are a 2" filet mignon cooked black and blue and a true texas t-bone (which has a filet side as large as a porterhouse but also has the "tail" still on it). Heaven. Absolute heaven.

During the summer I usually cook filet mignons out every other weekend. Per person the meat costs about $8-10 and when you consider what it costs to go out (we skip a night out for a grill night) the cost of the filets aren't that bad - especially as we usually also have a nice wine.

-greg

Nathan*W · Mar 26, 2003

Hmm, no fans of the strip here, which is my personal favorite. Just the right amount of marbling and no bone.

Bill, were your mail order steaks from www.omahasteaks.com ? They seem pretty expensive, but have good info on their site. This gives some examples of the various cuts.

Dennis Nicholls · Mar 26, 2003

Steak Coulette

I think this is an alternate name for Tri-tip. Tri-tip can be purchased as a roast or cut up into individual steaks. It's a real favorite of mine. Marinated tri-tip is the foundation of California barbeque, just like marinated brisket is the foundation of Texas barbeque.

Tri-tip is an odd shape which throws some people off. Either cook the whole thing, or cut steaks off starting at the end (right side in photo).

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Philip_G · Mar 26, 2003

I'm a rib eye guy also, not a big fan of the tenderness (lack of) but on flavor alone, nothing beats a nice greasy rib eye

Dome Vongvises · Mar 26, 2003

I love steaks. I love them rare too, although I'm probably alone in this.

I really would like to try Kobe Beef.

Jeff_P · Mar 26, 2003

I almost ordered Kobe steak once at the Old Homestead steakhouse in NY. The price tag was $129. I settled for a Porterhouse.

Mary M S · Mar 26, 2003

For the best cut quickly if you have no time for specialty shopping and only pop into your local supers. Get the butcher counter to cut you a tenderloin. (fresh). And cook it that night without freezing. DO NOT buy the ones (if your store has it) in the saran wrap on the aisle. If they have it out there they will be miffed you request it cut on the spot, but persist. I don’t know why this makes a difference but it does.

They are not the T-bone size that men love being diminutive, but normally every bite will be edible. Less fat for such a exceptionaly tender cut, when prepared correctly (a good thing for hearts). Cooked rare about 3-5 min each side on a hot grill. Wonderful!

Bill Griffith · Mar 27, 2003

Yeah most of my steaks I cook are medium rare. And your right Philip, a nice greasy ribeye is the best.

I've tried omahasteaks, and also another group, country something or other steaks. I prefer the super market bought ones over those. They both had a strange flavor that wasn't very apealing to me.

While I usually cook mine out over charcoal as I think its a great flavor I recently tried cooking it in the oven under the broiler on high (It was rainy and windy and I wanted steak). Cook in about the same amount of time (Maybe a couple of minutes longer). It pretty damn good, probably not as good but I would say the second best way to cook it that I've found.

Also sometimes when I'm not in the mood for Horseradish (which is rare, ha get it :b ok ok)I'll put some feta cheese on top of it and let it get close to melting (Feta doesn't really melt to easily though)

Chad Ellinger · Mar 27, 2003

I love them rare too, although I'm probably alone in this.

Rare is the only way to go!

Man, now I'm hungry for steak, and it's only 9:00 AM!

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KyleS · Mar 27, 2003

Medium Rare Fillet Minions are by far my favorite. My family does the same as Greg and we will go buy a large amount of Fillet from a local store or Costco. Sure its expensive but at least half what it would cost to go somewhere out and eat it. Plus if I don't mind saying the steaks that I cook are considerably better then what you can get in a restaurant.

I have had the opportunity to have Kobe beef and can say that it was by far the best piece of meat I have ever had in my life but unless I win the lottery I wont pay $150 for another steak in my life. They actually do restrict the movement of the cows, feed them rich grains, & massage them daily to keep the meat tender. There was actually an article I read awhile back from people complaining how they were treated. Heck what a life you sit around all day eating the very best of foods, get massages, oh yes you even get alcohol.... Damn better then being a regular cow and getting crap food, barely any grain, no massages, and you still get it in the end.

KyleS

Bill_D · Mar 27, 2003

I am a rib-eye and filet type of guy with bone-in strip from time to time. I prefer to "do" my own steaks.

For everyday eating, I use omahasteaks.com. Not the best but ok when they run a good sale.

For the premier in-house dining experience, I use www.lobels.com. It is the best I have had.

Patrick Larkin · Mar 27, 2003

Is a rib-eye another name for a Delmonico or are they different?

i use a recipe that i found on alton brown's show "good eats" that is quick, simple, and quite tasty!

Ted - care to share the recipe? Or give me a hint and I'll do a search of Alton Brown's recipes...

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