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Steaks
Mar 29, 2014 8:32:49 GMT -5
Post by paintlady on Mar 29, 2014 8:32:49 GMT -5
we're having steaks...nice ribeyes...on the grill...either today or tomorrow...depending on when the monsoon rains predicted hit here! can't wait.
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Steaks
Mar 29, 2014 8:42:12 GMT -5
Post by aponderer on Mar 29, 2014 8:42:12 GMT -5
Ribeyes have the best flavor!
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Steaks
Mar 29, 2014 21:16:01 GMT -5
Post by Deleted on Mar 29, 2014 21:16:01 GMT -5
Ribeyes are nice...I like a good New York strip too. Filet mignon-- not enough flavor.
I actually really enjoy the London Broil cut at the Giant. Cook it medium rare, still have to chew a bit-- but there is a lot of flavor, and almost no gristle... Mmmmmm
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Steaks
Mar 29, 2014 22:43:35 GMT -5
Post by shutout on Mar 29, 2014 22:43:35 GMT -5
Porterhouse. Or T-bone.
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Steaks
Mar 30, 2014 9:12:57 GMT -5
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Post by Cowboyz on Mar 30, 2014 9:12:57 GMT -5
Cube steak, with onions in gravy! A good steak on the grill.... Porterhouse.
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Post by Deleted on Mar 30, 2014 10:14:47 GMT -5
Cube steak, with onions in gravy! Stick a pastry lid on that, add some mash, carrots and something green on the side and I'll bring the wine.
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Steaks
Mar 30, 2014 11:10:27 GMT -5
via mobile
Post by Cowboyz on Mar 30, 2014 11:10:27 GMT -5
Cube steak, with onions in gravy! Stick a pastry lid on that, add some mash, carrots and something green on the side and I'll bring the wine. Mmmm, that sounds good! I like a sweet red please!
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Post by Deleted on Mar 30, 2014 11:36:04 GMT -5
Stick a pastry lid on that, add some mash, carrots and something green on the side and I'll bring the wine. Mmmm, that sounds good! I like a sweet red please! ! I'll make that two bottles then, I prefer a dry wine, a Chianti for me, I think.
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Steaks
Mar 30, 2014 11:50:25 GMT -5
Post by aponderer on Mar 30, 2014 11:50:25 GMT -5
Ribeyes are nice...I like a good New York strip too. Filet mignon-- not enough flavor. I actually really enjoy the London Broil cut at the Giant. Cook it medium rare, still have to chew a bit-- but there is a lot of flavor, and almost no gristle... Mmmmmm I think most women like the filet because it's so tender. But it doesn't have the flavor of the steer's rib section IMHO. You can have anything from beef round; it requires too many other spices/additives to give it some taste IMHO. Another flavorful steak is flank steak, but it does require special treatment/cooking to get it tender. My mother used to pound some flour into a flank steak with the edge of a heavy plate, then broil it. It was great, but required too much work to my way of thinking.
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Steaks
Mar 30, 2014 14:30:18 GMT -5
via mobile
Post by Deleted on Mar 30, 2014 14:30:18 GMT -5
Ribeyes are nice...I like a good New York strip too. Filet mignon-- not enough flavor. I actually really enjoy the London Broil cut at the Giant. Cook it medium rare, still have to chew a bit-- but there is a lot of flavor, and almost no gristle... Mmmmmm I think most women like the filet because it's so tender. But it doesn't have the flavor of the steer's rib section IMHO. You can have anything from beef round; it requires too many other spices/additives to give it some taste IMHO. Another flavorful steak is flank steak, but it does require special treatment/cooking to get it tender. My mother used to pound some flour into a flank steak with the edge of a heavy plate, then broil it. It was great, but required too much work to my way of thinking. Flanks are nice when treated right!
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Steaks
Mar 30, 2014 17:26:41 GMT -5
Post by paintlady on Mar 30, 2014 17:26:41 GMT -5
did the steaks on the forman...turned out really good...great flavor...and the crab legs in the oven...olive oil and old bay...very tasty. monsoon rains didn't permit using the outside grill.
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Steaks
Mar 30, 2014 19:08:28 GMT -5
Post by Deleted on Mar 30, 2014 19:08:28 GMT -5
did the steaks on the forman...turned out really good...great flavor...and the crab legs in the oven...olive oil and old bay...very tasty. monsoon rains didn't permit using the outside grill. For indoor cooking, Foreman does all right!! It's that clamshell- cooks quickly from both sides, can stay juicy!
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Steaks
Mar 30, 2014 22:38:47 GMT -5
Post by shutout on Mar 30, 2014 22:38:47 GMT -5
What do you all season your steaks with, or do you ever use a marinade? For the money a well prepared sirloin is good also. If I see them on sale I usually buy a few packages of them.
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Steaks
Mar 31, 2014 8:03:15 GMT -5
Post by Deleted on Mar 31, 2014 8:03:15 GMT -5
What do you all season your steaks with, or do you ever use a marinade? For the money a well prepared sirloin is good also. If I see them on sale I usually buy a few packages of them. Sirloin- that's what the London Broil cut usually is. And they are good. I just coat them nicely with sea salt, fresh ground pepper, and Worchchestire sauce. Let them sit for about an hour, then grill or broil until medium rare. Slice thin. A little chewy, but nothing wrong with exercising your teeth and jaws! The flavor is spot on, and there usually is very little fat of gristle.
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Steaks
Mar 31, 2014 9:33:37 GMT -5
Post by aponderer on Mar 31, 2014 9:33:37 GMT -5
What do you all season your steaks with, or do you ever use a marinade? For the money a well prepared sirloin is good also. If I see them on sale I usually buy a few packages of them. Sirloin- that's what the London Broil cut usually is. And they are good. I just coat them nicely with sea salt, fresh ground pepper, and Worchchestire sauce. Let them sit for about an hour, then grill or broil until medium rare. Slice thin. A little chewy, but nothing wrong with exercising your teeth and jaws! The flavor is spot on, and there usually is very little fat of gristle. Try marinating them in some Yoshida's.
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Steaks
Mar 31, 2014 11:01:17 GMT -5
Post by Deleted on Mar 31, 2014 11:01:17 GMT -5
Sirloin- that's what the London Broil cut usually is. And they are good. I just coat them nicely with sea salt, fresh ground pepper, and Worchchestire sauce. Let them sit for about an hour, then grill or broil until medium rare. Slice thin. A little chewy, but nothing wrong with exercising your teeth and jaws! The flavor is spot on, and there usually is very little fat of gristle. Try marinating them in some Yoshida's. Hmm...Is that cheating?? HA! I'll have to try it....I have marinated in red wine, shallots, pepper, salt, olive oil before..
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Steaks
Mar 31, 2014 13:12:41 GMT -5
Post by Cowboyz on Mar 31, 2014 13:12:41 GMT -5
We don't do a lot of steak, it's probably been a couple of years but I have never cooked one inside the house! I have only ever done them on the grill. George Forman seems like it might be a good option!!
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Post by paintlady on Mar 31, 2014 13:40:31 GMT -5
i like the steaks at longhorn...nice and tender...flo's fillet is my fav. used some mccormick's steak seasoning...it was good. i'm not much for marinating and sauces on steak.
cowboyz...we don't usually do steak at home either...go to longhorn when we get a hankerin' for steak.
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Steaks
Mar 31, 2014 15:05:58 GMT -5
Post by shutout on Mar 31, 2014 15:05:58 GMT -5
What do you all season your steaks with, or do you ever use a marinade? For the money a well prepared sirloin is good also. If I see them on sale I usually buy a few packages of them. Sirloin- that's what the London Broil cut usually is. And they are good. I just coat them nicely with sea salt, fresh ground pepper, and Worchchestire sauce. Let them sit for about an hour, then grill or broil until medium rare. Slice thin. A little chewy, but nothing wrong with exercising your teeth and jaws! The flavor is spot on, and there usually is very little fat of gristle. I don't think Sirloin and London Broil (which technically isn't a cut of meat) are the same. I have neve rhad a chewy sirloin, and I believe "london broil" is actually from a top or bottom round. Either way baoth are tasty when prepared correctly.
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Steaks
Mar 31, 2014 15:20:44 GMT -5
Post by Deleted on Mar 31, 2014 15:20:44 GMT -5
Sirloin- that's what the London Broil cut usually is. And they are good. I just coat them nicely with sea salt, fresh ground pepper, and Worchchestire sauce. Let them sit for about an hour, then grill or broil until medium rare. Slice thin. A little chewy, but nothing wrong with exercising your teeth and jaws! The flavor is spot on, and there usually is very little fat of gristle. I don't think Sirloin and London Broil (which technically isn't a cut of meat) are the same. I have neve rhad a chewy sirloin, and I believe "london broil" is actually from a top or bottom round. Either way baoth are tasty when prepared correctly. helpsavethebutcher.com/whats-the-difference-in-london-broils/Thank you- London Broil isn't an actual cut per say, but can be different cuts labeled that way by a butcher. You're right- looks like its commonly, but no always, from the round. I believe I've seen Giant label sirloin as London Broil before. Sirloin-- butchers can be sneaky and not all sirloins are equal!! So it makes sense Giant may label some sirloin as London Broil. Any cut of meat when prepared properly can be very tasty.
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Steaks
Mar 31, 2014 17:03:26 GMT -5
Post by aponderer on Mar 31, 2014 17:03:26 GMT -5
Some new names for cuts of meat have been "invented" in recent years. There's the flat-iron steak and, more recently, the Vegas Strip steak. 20 years ago, or so, nobody heard of these steaks...
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Steaks
Mar 31, 2014 19:52:56 GMT -5
Post by Cuchulain on Mar 31, 2014 19:52:56 GMT -5
Some new names for cuts of meat have been "invented" in recent years. There's the flat-iron steak and, more recently, the Vegas Strip steak. 20 years ago, or so, nobody heard of these steaks... About twenty or thirty years ago, IIRC, there was a wholesale change in steak nomenclature. No more Delmonico's among other changes. More recently, I have been unable to find traditional Sirloins. Nowadays, you get either a top Sirloin or a Bottom Sirloin. In the old days, you could get the whole steak, pin-bone or round-bone. I always asked for the pin-bone - a nice medallion of Tenderloin comes with it. The round-bone side is almost a Round-steak - the pin-bone side was more-or-less a continuation of the New York Strip. Several years ago, I went to my local butcher and he told me that that steak was no longer available - now they apparently get prepackaged beef from Iowa Beef or wherever. I guess if I want the real article I'll have to go to the Mt. Airy Meat Locker, if it's still there, and buy a side of beef and have it cut to my specs. In the old days, I used to go to the butcher, have a three-inch Sirloin cut, marinate it in my secret sauce and spend a pleasant couple hours at the grill getting the fire right, putting the steak on the grill and painting it with the marinade as appropriate. A glass of Cabernet or a good ale in the meantime - a perfect early evening!
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Steaks
Mar 31, 2014 21:02:23 GMT -5
Post by Deleted on Mar 31, 2014 21:02:23 GMT -5
I've read this has been done to maximize profit- finding new cuts to increase the amount of premium steaks that could be made and sold. Sounds good to me! I like a good flat iron and hanger steak as well.
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Steaks
Mar 31, 2014 22:27:46 GMT -5
Post by shutout on Mar 31, 2014 22:27:46 GMT -5
Mt. Airy is still there. Not too far from me.
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Steaks
Mar 31, 2014 22:28:52 GMT -5
Post by Cuchulain on Mar 31, 2014 22:28:52 GMT -5
I've read this has been done to maximize profit- finding new cuts to increase the amount of premium steaks that could be made and sold. Sounds good to me! I like a good flat iron and hanger steak as well. I'm sure it has been done to maximize profit - at the cost of quality. What you get today is nowhere near the quality of steaks that were available in my youth. There are only a few cuts that are premium - they have been well known for several centuries. Now it is all about a few soulless mega-corporations writing the rules to favor their own interests - the consumer be damned. The politicians? BWAHAHAHAHA!
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