THICK & JUCIE STEAKS

[rarhomes]

NOT.

I remember not to long a ago every Saturday night me and my wife and girls would cook steaks for dinner. It was a treat.

We don't eat red meat to much anymore because it's bad for you!! BS we can't afford it.

Me and my daughter are by are selves this week (my wife had some things she had to take care of) so I decided I was going to do steaks tonight. So I went to Publix and holy crap. 2 little "T" bones and I mean thin (3/8" thick) where $13.00.

No problem, I bought them, seasoned them, cooked them.

It only took about 1 minutes per side and they were well done.

They tasted great, but what a disappointment. When cooked these babies where only about 1/4" thick (not like the good old days). About like sausage patties.


Ol well, look like some deer are gonna die this year.

What are they doing with all the beef ?? They can't sell it at those prices?

[capemaychef]

Originally Posted by rarhomes

NOT.

I remember not to long a ago every Saturday night me and my wife and girls would cook steaks for dinner. It was a treat.

We don't eat red meat to much anymore because it's bad for you!! BS we can't afford it.

Me and my daughter are by are selves this week (my wife had some things she had to take care of) so I decided I was going to do steaks tonight. So I went to Publix and holy crap. 2 little "T" bones and I mean thin (3/8" thick) where $13.00.

No problem, I bought them, seasoned them, cooked them.

It only took about 1 minutes per side and they were well done.

They tasted great, but what a disappointment. When cooked these babies where only about 1/4" thick (not like the good old days). About like sausage patties.


Ol well, look like some deer are gonna die this year.

What are they doing with all the beef ?? They can't sell it at those prices?

As much as nobody wants to hear it....this all revolved around gas prices...and the cost of keeping these animals going...

10 years ago when I was cooking at 16....the price per pound for Filet of Beef "filet mignon" was only 15.95 per pound...now currentlt its holding at 19.95 and rising...

The cost of the grain to feed these animals is skyrocketing because they are using all the corn for ethanol production therefore are in a "shortage" for feed for the livestock.

From the sounds of it they gave you a small porterhouse not a t-bone...t-bones traditionally are the real stubby thick slabs and the porterhouse are the think "bigger" pieces...

[Nauti Natured]

Originally Posted by capemaychef

As much as nobody wants to hear it....this all revolved around gas prices...and the cost of keeping these animals going...

10 years ago when I was cooking at 16....the price per pound for Filet of Beef "filet mignon" was only 15.95 per pound...now currentlt its holding at 19.95 and rising...

The cost of the grain to feed these animals is skyrocketing because they are using all the corn for ethanol production therefore are in a "shortage" for feed for the livestock.

From the sounds of it they gave you a small porterhouse not a t-bone...t-bones traditionally are the real stubby thick slabs and the porterhouse are the think "bigger" pieces...

Dude .... if thats a porterhouse ... somebody's getting fired

[capemaychef]

Originally Posted by Nauti Natured

Dude .... if thats a porterhouse ... somebody's getting fired

Well if you want to get technical about it...your correct...it's an improper cut of either one....a porterhouse typically is the larger of the two since the T-bone is cut behind the Porterhouse hense having a smaller eye of the tenderloin and loin(strip)....the T-bone winds up with the tail portion of the tenderloin where it gets narrower and the porterhouse is cut from the center portion/thicker end where the short loin starts...(all backwards if you're looking at a diagram of a cow and it's sub primal cuts)

Many buyers at local supermarkets get the shaft because they see "porterhouse" or "tbone" and they are poorly cut portions of either....

If I ordered a porterhouse to come into the restaurant...and it looked like that...i would be on the phone or doing 130mph up RT55 to Phila to whoop on some ass because I wouldn't accept it, I would return it witha nice message/converstation, but that's in a restaurant setting not a super market where 80-90% of the buyers don't know what they are buying in the first place...

[canyondiver]

Capt Rick,
Why not go to your local butcher and get one BIG thick (3" or a bit more) shell (NY strip) or a T-bone and grill that good and rare. You can slice it up and serve everyone a great big meal like this.
It should be in the $20-$25 ball park which is $5 or a bit more a head for a steak dinner. Not too bad!

[whowantstoknow]

VEGARTIANISM ROCKS!!!!!!ITS GOOD FOR YOUR WALLET AND YOUR WAISTLINE!!!!

oops did i say that out loud!!!!

I LIKE MY STEAKS MARINATED IN HOT SAUCE - THE VINEGAR MAKES THEM OH SO TENDER!!!

[joeksr]

Originally Posted by whowantstoknow

VEGARTIANISM ROCKS!!!!!!ITS GOOD FOR YOUR WALLET AND YOUR WAISTLINE!!!!

oops did i say that out loud!!!!

I LIKE MY STEAKS MARINATED IN HOT SAUCE - THE VINEGAR MAKES THEM OH SO TENDER!!!

What is VEGARTIANISM ?
New cult ?
Wait for a sale at your local market. I have a giant near me now. Porterhouse or Ny strip sometimes $5-$6.00 a pound.
3/4". Buy a lot of em, vacuum seal em. Enjoy em till the next sale. Same for ground meat. I buy top round for $2.00 a pound and grind my own.

[PurpleGold]

You just gotta wait til' they go on sale.

I got a huge t-bone bout 1" thick on Sat at Harris Teeter for $6.50 and it was good as hell. The full price on the sticker for it was like $12.00 or something.

Never buy meat at full price. You can find all types of meat on sale for very cheap if you keep your eyes open. I am the guy that goes to the grocery store almost everyday and only buy what I am eating for dinner that night. The one good thing about that habit is being able to catch the good sales. I often find whole chickens on sale for 29 cents/pound. At that price you can buy a whole chicken for under $2. Yeah, you have to cut it up, but a whole chicken is a lot of meat. All types of meat go on sale like this and when you see it, stock the freezer.

[joeksr]

Originally Posted by PurpleGold

You just gotta wait til' they go on sale.

I got a huge t-bone bout 1" thick on Sat at Harris Teeter for $6.50 and it was good as hell. The full price on the sticker for it was like $12.00 or something.

Never buy meat at full price. You can find all types of meat on sale for very cheap if you keep your eyes open. I am the guy that goes to the grocery store almost everyday and only buy what I am eating for dinner that night. The one good thing about that habit is being able to catch the good sales. I often find whole chickens on sale for 29 cents/pound. At that price you can buy a whole chicken for under $2. Yeah, you have to cut it up, but a whole chicken is a lot of meat. All types of meat go on sale like this and when you see it, stock the freezer.

Got that right brother.
I buy whole pork loins for under $2 a pound.
Cut that sucker into 3-4 meals for 3.
They always have sales and make sure you have a store "discount" card.

AM I starting to sound like Martha Stewart ?
May not bad a bad thing, shes rich.

[cape_fisherman]

Originally Posted by whowantstoknow

I LIKE MY STEAKS MARINATED IN HOT SAUCE - THE VINEGAR MAKES THEM OH SO TENDER!!!

If you're having to tenderize your steak in any way, you need to be buying a better piece of beef!

But back on topic...the t-bones above look like total crap. Not the way their cooked (I'm sure you did the best you could with what you had to work with), but how freaking thin they are. I personally don't like any steak that's less than 3/4" thick. Regardless, I'm no huge fan of t-bones. An aged Porterhouse, maybe...but a t-bone, not so much. Strips aren't my favorite and I generally only eat fillets if I use them for au Poivre.

Ahhh...au Poivre...traditionally done with a strip steak, but better with a marbled, choice fillet. Personally I prefer au Poivre with a nice rib eye.

Now there you have a steak...a rib eye. The king of beef. Some people are fanatical over a porterhouse and some would never think of having anything other than a lean fillet. Now, I can handle a dry aged, Prime porterhouse...and I won't turn away from a fillet (but don't make it one of those lean medallions that you must wrap bacon around to give it moisture and flavor...please give me a nice marbled fillet if I must endure this cosmopolitan cut)...BUT...there is absolutely nothing in this world better than a simply prepared rib eye steak. Choice or above...no select cuts please. You need fat in there...fat is flavor and THAT'S what makes a steak tender (not getting into the discussion of Prime beef and how enzymes do their handiwork).

Dear Lord...I've not had a grilled rib eye in a while. I might have to fix that.

Jay