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!