Damn that’s a lot of steak. Have you considered buying a half or quarter cow. You won’t get all the exact cuts you want but it’s way cheaper. I buy a quarter cow and it comes out to $2.00 a lb and tastes much better than what you buy in the store.
[quote]Testy1 wrote:
Damn that’s a lot of steak. Have you considered buying a half or quarter cow. You won’t get all the exact cuts you want but it’s way cheaper. I buy a quarter cow and it comes out to $2.00 a lb and tastes much better than what you buy in the store.[/quote]
Honestly, I buy them this way because they are easy to get down.
I know some of the guys were going off into ho to cook the perfect steak…but I eat these like some guys drink protein shakes…along with my protein shakes. I am not really trying to achieve the “perfect steak”. I am trying to grow.
I don’t think most people who actually buy a quarter cow are eating this much meat on a daily basis. Certain cuts I don’t buy (like new york strip on average) because of how thick and fibrous it is. It takes me damn near an hour just to chew a pound of that to get it down.
These rib eyes, when cooked right, chew easily and get swallowed easily…exactly what a bodybuilder with limited time during the day needs.
Maybe one day I’ll just buy a whole cow.
[quote]JoabSonOfZeruiah wrote:
For anyone lacking in the heat department(my stove top) I notice that if I let the surface of my steak dry out on the counter after seasoning it with sea salt and pepper, I get a much better sear and crust than if I don’t let it dry out.[/quote]
All meat should be at room temperature before you cook it. Never take it out of the frige and put it on a flame (oven, stove, etc.). The better sear is not because it’s dry, it’s because it has warmed up a bit after you seasoned it.
[quote]Professor X wrote:
[quote]Testy1 wrote:
Damn that’s a lot of steak. Have you considered buying a half or quarter cow. You won’t get all the exact cuts you want but it’s way cheaper. I buy a quarter cow and it comes out to $2.00 a lb and tastes much better than what you buy in the store.[/quote]
Honestly, I buy them this way because they are easy to get down.
I know some of the guys were going off into how to cook the perfect steak…but I eat these like some guys drink protein shakes…along with my protein shakes. I am not really trying to achieve the “perfect steak”. I am trying to grow.
I don’t think most people who actually buy a quarter cow are eating this much meat on a daily basis. Certain cuts I don’t buy (like new york strip on average) because of how thick and fibrous it is. It takes me damn near an hour just to chew a pound of that to get it down.
These rib eyes, when cooked right, chew easily and get swallowed easily…exactly what a bodybuilder with limited time during the day needs.
Maybe one day I’ll just buy a whole cow.[/quote]
[quote]TheDudeAbides wrote:
I’ll probably get a good beat down for this, but I like ketchup on my steak. [runs and hides] I also like ketchup on my eggs, which most people seem to not like. Anyway, I like ketchup.[/quote]
Tomatoes are good for you…but you are still crazy.
[quote]StephenD wrote:
A prevalent myth in grilling steaks is that “Searing the outside of a steak seals in its juices.”
Fact: Searing the outside of a steak creates no â??sealâ?? or waterproof barrier to prevent juices from escaping from the inside.
Reason: Steaks do not have pores. Pores exist only in the skin (epidermis) of an animal. Searing the outside of a steak does not close any pores or create any seal or waterproof barrier. In fact, rather than sealing in the juices, searing the meat does almost the opposite: it dries out and removes the moisture near the meat’s surface, so searing causes a loss of moisture rather than protecting against it.
Note: In fact, there is a valid reason to sear the outside of a steak, but it is not to “seal in” the juices. Instead, the reason to sear the outside of the steak is to caramelize the surface (i.e. use the Maillard or browning reaction) to create an exterior crust. When steaks are grilled in the heat and smoke of a wood fire, the result produces wonderful contrasts: contrasts between the surface crunchiness and the soft, buttery interior; contrasts between the surface dryness and the juicy interior; and contrasts between the surfaceâ??s complex grilled flavors and the interiorâ??s beefy flavor. In short, searing intensifies the taste, tenderness and appearance of the exterior while keeping the interior rare and juicy.
[/quote]
Spot on. As part of the nutrition curriculum, I had to take two hospitality courses - food production 1 and 2, and this is right out of my text, and was stressed in class during food lab by my professor, who’s an RD and a chef.
I always believed that searing thing too for holding in juices, but it is patently false.
Is this thread locked?
[quote]Professor X wrote:
[quote]Testy1 wrote:
Damn that’s a lot of steak. Have you considered buying a half or quarter cow. You won’t get all the exact cuts you want but it’s way cheaper. I buy a quarter cow and it comes out to $2.00 a lb and tastes much better than what you buy in the store.[/quote]
Honestly, I buy them this way because they are easy to get down.
I know some of the guys were going off into ho to cook the perfect steak…but I eat these like some guys drink protein shakes…along with my protein shakes. I am not really trying to achieve the “perfect steak”. I am trying to grow.
I don’t think most people who actually buy a quarter cow are eating this much meat on a daily basis. Certain cuts I don’t buy (like new york strip on average) because of how thick and fibrous it is. It takes me damn near an hour just to chew a pound of that to get it down.
These rib eyes, when cooked right, chew easily and get swallowed easily…exactly what a bodybuilder with limited time during the day needs.
Maybe one day I’ll just buy a whole cow.[/quote]
You are right, I probably don’t eat as much steak in a week as you do in a day. Do you do roasts or anything? Those cook up tender in a crock pot and are hardly any work.
Man Vs. Food Big Texas Steak Challenge ^^
[quote]Yo Momma wrote:
[quote]JoabSonOfZeruiah wrote:
For anyone lacking in the heat department(my stove top) I notice that if I let the surface of my steak dry out on the counter after seasoning it with sea salt and pepper, I get a much better sear and crust than if I don’t let it dry out.[/quote]
All meat should be at room temperature before you cook it. Never take it out of the frige and put it on a flame (oven, stove, etc.). The better sear is not because it’s dry, it’s because it has warmed up a bit after you seasoned it. [/quote]
Now this is info I never heard before.
Thanks.
[quote]Yo Momma wrote:
[quote]JoabSonOfZeruiah wrote:
For anyone lacking in the heat department(my stove top) I notice that if I let the surface of my steak dry out on the counter after seasoning it with sea salt and pepper, I get a much better sear and crust than if I don’t let it dry out.[/quote]
All meat should be at room temperature before you cook it. Never take it out of the frige and put it on a flame (oven, stove, etc.). The better sear is not because it’s dry, it’s because it has warmed up a bit after you seasoned it. [/quote]
I don’t think you are entirely correct. If the meat is dryer it will sear hotter. It’ll be like a partial fry rather than a partial steam. I agree about room temp or closer to it, though.
[quote]Magicpunch wrote:
How much does your steak cost?
Cheapest I can find is some rump for �£12 per kilogram. I think that works out at about $7.70 per lb of steak.
Cheapest stuff I can find, but damn expensive.
Anyone in UK got any ideas on how to get decent cheap steak?[/quote]
Farmers markets if you live in the country, or hit up big supermarkets and find out when they reduce stuff going out of date.
X, not sure what all you put on it, but if you haven’t already try putting a “montreal steak” spice on them. It’s really good shit.
[quote]on edge wrote:
[quote]Yo Momma wrote:
[quote]JoabSonOfZeruiah wrote:
For anyone lacking in the heat department(my stove top) I notice that if I let the surface of my steak dry out on the counter after seasoning it with sea salt and pepper, I get a much better sear and crust than if I don’t let it dry out.[/quote]
All meat should be at room temperature before you cook it. Never take it out of the frige and put it on a flame (oven, stove, etc.). The better sear is not because it’s dry, it’s because it has warmed up a bit after you seasoned it. [/quote]
I don’t think you are entirely correct. If the meat is dryer it will sear hotter. It’ll be like a partial fry rather than a partial steam. I agree about room temp or closer to it, though.[/quote]
I think it’s splitting hairs over minutiae. I can guaran-goddam-tee that if had 3 steaks: one dryish, one room temp, and one right out of the fridge and I cooked them, no one would know which is which when I served it.
Late to the party but I hope you enjoy…
so unsanitary. I hope she washes her boobs thoroughly.
Man,I can sure go for some steaks right about now. Argentina style. Chimichurri ftw.
[quote]Eli B wrote:
so unsanitary. I hope she washes her boobs thoroughly.[/quote]
I’d love to help her. Then cook that steak up! You know how I like my steak? Rare! If there isnt blood coming out of it and it isnt pulsating slightly…well then its cooked too much!
^even more than I liked you when all I had to see was your avatar…