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Topic: Misfits Thread

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FearlessF

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1064 on: March 22, 2020, 02:21:10 PM »
I prefer grilling steaks on a high heat grill for a great sear.  400plus degrees for a couple minutes per side.

my grill wasn't heating up to 400+ quick enough last night and 6 old guys were hungry and impatient so I started the steaks on lower heat than usual - 250-300

my steak was perfect rare - med rare, but I'm afraid a couple of the steaks were more medium.

No complaints and many compliments from the fellas, but it still bothers me.

The rib eyes were beautiful.  labeled choice, but very close to prime if they weren't prime

should have taken pics
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Cincydawg

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1065 on: March 22, 2020, 03:14:47 PM »
The wife does not like ribeye, maybe in part because I have gotten them at Kroger.  The meat cuts here are different than in France, so she doesn't know the differences at all.  She does know flatiron because that is our go to.

This Chateaubriand thing is something she'd never heard of before and laughed at the term.  I like the bone in pork chops a lot.
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utee94

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1066 on: March 22, 2020, 04:19:33 PM »
I don't like ribeye either, too fatty.  Grilling doesn't render fat like slow-smoking does so the really marbled cuts are not to my liking for grilling.

Strip or filet are my steaks of choice.
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FearlessF

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1067 on: March 22, 2020, 04:31:19 PM »
yup, I understand why prime rib is popular

I prefer strips, T-bones, Porterhouse

but once in a while a rib eye is OK

the 6 I grilled last night were hard to beat
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Cincydawg

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1068 on: March 22, 2020, 04:35:04 PM »
The best I ever had was a bone in ribeye at Eddie Merlot's.  They called it a tomahawk ribeye as they left the bone really long.  They age their own beef and have those ultrahot ovens.  The wife likes filet mignon, which of course is not what they call it in France.  Entree is not the entree and menu doesn't really mean menu often as not.

Weird country.
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utee94

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1069 on: March 22, 2020, 04:44:16 PM »
Menu Big Mac avec biere, s'il vous plaît
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Cincydawg

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1070 on: March 22, 2020, 04:56:38 PM »
Yeah, that really threw me at first, even after the wife tried to explain.

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FearlessF

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1071 on: March 22, 2020, 04:59:01 PM »
Quote from: Cincydawg on March 22, 2020, 04:35:04 PM
The best I ever had was a bone in ribeye at Eddie Merlot's.  They called it a tomahawk ribeye as they left the bone really long.  They age their own beef and have those ultrahot ovens.  The wife likes filet mignon, which of course is not what they call it in France.  Entree is not the entree and menu doesn't really mean menu often as not.

Weird country.
I really enjoy the dry aged steaks and steaks with the bone-in are preferred as well
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utee94

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1072 on: March 22, 2020, 05:25:36 PM »
Quote from: Cincydawg on March 22, 2020, 04:56:38 PM
Yeah, that really threw me at first, even after the wife tried to explain.


After ordering the big mac meal with a beer as the drink, in the drive thru, a few times, the novelty wore off.

That's when I realized I could order a happy meal, with a beer as the drink, in the drive thru.  In fact I could order two.

For a country with such strict drinking/driving laws, it floored me that they'd allow me to order drive-thru beer, with a Happy Meal of all things.

Good times. :)
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MrNubbz

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1073 on: March 22, 2020, 06:22:29 PM »
Quote from: utee94 on March 22, 2020, 05:25:36 PM
For a country with such strict drinking/driving laws, it floored me that they'd allow me to order drive-thru beer, with a Happy Meal of all things.

Good times. :)
That wouldn't have lasted long around here but I'd still be pissed if they spilled it in my lap
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MrNubbz

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1074 on: March 22, 2020, 06:26:40 PM »
Quote from: Cincydawg on March 22, 2020, 01:38:07 PM
I tried reverse sear once and didn't do it right apparently. 
I love medium steaks and this nails it,takes longer but worth it
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CWSooner

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1075 on: March 22, 2020, 09:19:45 PM »
Quote from: Cincydawg on March 22, 2020, 11:51:02 AM
My son was "roped" into playing viola for the same basic reason.
I heard a viola concerto on Public classical radio a week or two ago.
And my friend in hospice has a nephew who majored at oSu in performance music playing the viola.
But I know what you mean.
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Cincydawg

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1076 on: March 23, 2020, 06:20:04 AM »
I might go to Kroger today and see what steaks they have out early.  The wife went to Trader Joe's yesterday and said they had stuff but clearly were strained.  She went while I was showering or I would have asked her to reconsider.

We're buying a little at a time now, just topping off.  I can walk to the above or Whole Foods fairly easily as needed.  Kroger is a bit more of a hike.
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betarhoalphadelta

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Re: 2020 Offseason Stream of Unconciousness
« Reply #1077 on: March 23, 2020, 11:06:12 AM »
Quote from: Cincydawg on March 22, 2020, 01:38:07 PM
I tried reverse sear once and didn't do it right apparently.  The wife likes her steak "blu rare", which I can't do with that method.  I often get hers to where I'm worried it is too raw and she says it's perfect.  Anything that is my notion of rare is over done for her.  These flatiron steaks work for us because parts are thin for me and parts are thick for her.
Yeah, the whole goal of reverse sear is to get where most of us consider med rare without either overcooking the outside or leaving the inside cool and raw, which is the opposite of "blu rare". I can't imagine any way to get to blue rare with this method. But blue rare might very well be the easiest way to cook a steak--sear the outside on high heat until it's the right color, and then serve. 

Flatiron is a really great cut. Nice marbling and flavor, very tender, and without the hefty price tag of the more well-known cuts. 

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