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Topic: OT- Weird Eating Habits

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Drew4UTk

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Re: OT- Weird Eating Habits
« Reply #84 on: April 25, 2018, 11:32:40 AM »
i've got an 18# standing ribeye roast in the freezer... going to cut at least a dozen steaks out of it, bone in.  ribeye's have the marble in all the right places to produce the flavor, no doubt.  the strip only has that one prominent line down the outside of it.  i DO like a good strip for the density, sometimes.  

the filet has plenty of flavor by my reckoning- though it has to be aged out of it just right, and it really disturbs me to age and then cut 1/3 to 1/2 of it away... 

since i started cooking them low and slow, and searing at the end i've not had a problem with getting the right sear on the porterhouse... i prefer an open flame and use a cast iron pan with melted butter and a dash of olive oil... pull the steaks out of the slow cooker, drop them in the cast iron for a good coating, and then drop them over the open fire for no more than ten seconds a side... it's the only way i know how to get the edge-to-edge rare-medium-rare temperature inside, and the nice slightly crusted bark outside.  the fire gets the tight areas especially with the fuel (butter/oil). 
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utee94

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Re: OT- Weird Eating Habits
« Reply #85 on: April 25, 2018, 11:35:29 AM »
Overall I agree on the challenges of the t-bone.  But personally I don't really like the fatty texture of a ribeye.

I typically grill strip when cooking for myself and my family.
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MrNubbz

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Re: OT- Weird Eating Habits
« Reply #86 on: April 25, 2018, 11:55:41 AM »
I enjoy a strip or rib eye.I'm a firm believer of the reverse sear.10-15 minutes over med.indirect heat - depends on your grill.This gently heats the steak then over to the hot side for a quick sear a minute on each side. perfecct 125-130 degrees for me.Have to let it sit 7-10 minutes.Never ate a lot of steak until the last few years.Make it a point to have at least one a month now
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utee94

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Re: OT- Weird Eating Habits
« Reply #87 on: April 25, 2018, 12:14:27 PM »
Yup, I'm a big fan of the reverse sear when I'm not cooking on mesquite coals outside.
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MarqHusker

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Re: OT- Weird Eating Habits
« Reply #88 on: April 25, 2018, 12:18:04 PM »
You want perfect doneness for steak.  Use an Anova sous vide stick.  Thing is wondrous.   I use it for steak, chicken , pork.

All guesswork is done.  
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FearlessF

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Re: OT- Weird Eating Habits
« Reply #89 on: April 25, 2018, 12:26:52 PM »
Quote from: bwarbiany on April 25, 2018, 11:14:47 AM
I don't get T-bone / porterhouse. yes you do - last sentence.  It has a bone and it's huge!

Filet is one of the least-flavorful beef steaks. It's tender, but I'd rather have flavor than tenderness. - Agreed, I rarely order a fillet

Strip is flavorful, but tougher. Still, it's not nearly the most flavorful cut of beef you can get in a steak. - a good strip is not tough.  I really enjoy the strip flavor.  The sirloin has more robust beef flavor, but...

And it's hard to cook properly, because being an inconsistent shape and with the big bone in the middle you have to do a lot of work to get a good sear and have to time it perfectly to make sure the filet and the strip are at the same level of doneness. - I don't have too much trouble with this

Why not just get a ribeye? More tender than strip and more flavorful than either. - I do enjoy a nice ribeye. the tomahawk bone-ins are impressive.  It's funny because I really enjoy the fattiness of the beef rib, but as a steak not as much.

I swear the only reason for a t-bone is this primal need to see a bone on your plate. And the only reason for a porterhouse is that it's big. - BINGO - the bone adds flavor and tenderness to the meat next to it.
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FearlessF

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Re: OT- Weird Eating Habits
« Reply #90 on: April 25, 2018, 12:27:49 PM »
Quote from: utee94 on April 25, 2018, 11:35:29 AM
Overall I agree on the challenges of the t-bone.  But personally I don't really like the fatty texture of a ribeye.

I typically grill strip when cooking for myself and my family.
bingo!
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MrNubbz

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Re: OT- Weird Eating Habits
« Reply #91 on: April 25, 2018, 01:12:30 PM »
Quote from: FearlessF on April 24, 2018, 03:07:33 PM
I do draw the line at lutefisk and brains
Same-same,I'd eat the ass out of road kill before I'd knowingly touch those.A few years back think it was Guy Fieri(Could a been Andrew Zimmern) took a road trip down the Mississippi.Starting up in Minny and all the way down thru Lou-zee-anna.Hit all the cultures & hamlets bordering the great river,pretty interesting segment.Not uncommon evidently to eat livestock brains cooked a whole variety of ways.This was a passed down practice from back in the day when they couldn't let anything go to waste.Thought he said there are Health Dept.regulations prohibiting this.Locals along the way still serve it,calling/disguising as something else.

Lutefisk isn't that soaked in Lye?Prolly served with a salt lick on the side.....and a pickle
« Last Edit: April 25, 2018, 01:17:36 PM by MrNubbz »
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betarhoalphadelta

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Re: OT- Weird Eating Habits
« Reply #92 on: April 25, 2018, 01:17:38 PM »
Quote from: MarqHusker on April 25, 2018, 12:18:04 PM
You want perfect doneness for steak.  Use an Anova sous vide stick.  Thing is wondrous.   I use it for steak, chicken , pork.

All guesswork is done.  
Oddly enough, I rarely use my Anova for protein. When I do, it's more for the super-tough proteins that would ordinarily ONLY tenderize with a braise or other cooking method that takes them well past well-done (i.e. BBQ meats, chuck, etc). 
I find that when I'm cooking steak, I get a better result doing a reverse-sear on the grill rather than sous vide followed by a sear on the grill or in a pan. Part of that is with a kamado, I can drop that steak onto a grate temp of >1000 deg. But I never really liked the texture of a ribeye done sous vide. (It would be perfect for filet though.)
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betarhoalphadelta

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Re: OT- Weird Eating Habits
« Reply #93 on: April 25, 2018, 01:20:07 PM »
Fearless...

Agreed about the bone. But then why not just buy a bone-in strip and not mess with the filet side of it at all?
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MrNubbz

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Re: OT- Weird Eating Habits
« Reply #94 on: April 25, 2018, 01:34:49 PM »
Anybody have a quick easy method/recipe for grilling or pan frying Veal shoulder blade chops? If it's not too much trouble,you don't have to go all Jacques Pepin keep it simple.Cindy picked them up for me but won't touch 'em.Thanx,I'll just eat them alone over the sink.
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MarqHusker

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Re: OT- Weird Eating Habits
« Reply #95 on: April 25, 2018, 01:56:59 PM »
I've never grilled or fried a Veal Shoulder Blade Chop (bone in).  That's a cut for braising Osso Buco style.   This can look quite a bit different if it is shoulder arm, or shoulder

A Veal Rib Chop would be for grilling/skillet fry.   I know there are Veal Shoulder Chops as a cut, I haven't cooked with those cuts before.   I'm not sure which exact cut you have.

I have had Veal brain before.  yeah,   not good. 
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847badgerfan

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Re: OT- Weird Eating Habits
« Reply #96 on: April 25, 2018, 02:02:46 PM »
This thread is starting to look like it should morph into the recipe thread that has been neglected here since we started this site.

Veal shoulder chop..

I'd sear the hell out of it and then braise it.
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utee94

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Re: OT- Weird Eating Habits
« Reply #97 on: April 25, 2018, 08:20:59 PM »
Quote from: 847badgerfan on April 25, 2018, 02:02:46 PM
This thread is starting to look like it should morph into the recipe thread that has been neglected here since we started this site.

Veal shoulder chop..

I'd sear the hell out of it and then braise it.
Except for all the complaints about things people don't like... :)
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