I've lucked out on getting some great NY strips and ribeyes at Costco that had a ton of marbling without paying the Prime price. I always make it a habit to check out their selection when I'm in. Its roughly $8.99/lb I think?
steak is so expensive now, i dont know how people can afford it anymore.
steak is so expensive now, i dont know how people can afford it anymore.
any man who can not do this, is a total failure in life.
This is pretty much how I make a lot of meats now. Though I have been tossing pork loins into the over at 425 for 8-10 mins. The butter is a key to these meats imo. Once I started putting it on in the last 2 mins of cooking. The flavor of my meats has increased greatly. That milk fat enhances the flavor of the meat and seasoning. Also why I prefer to use butter with seafood like crab or lobster. It enhances the flavor. Crab is sweet on its own. But I dont think Lobster has much of a flavor worth writing home. Shrimp, Scallops, fish need seasoning\butter to bring them to life imo.
steak is so expensive now, i dont know how people can afford it anymore.
let's be real here guys, nobody in this thread is capable of producing something like this at home:
U.S.D.A. PRIME, Illinois Corn Fed, Aged 21 Days; Bone In New York Sirloin 20 Oz [$56.00]
U.S.D.A. PRIME, Black Angus Beef, Creekstone Farm, Arkansas City, Kansas, Dry Aged 35 Days; New York Sirloin 14 Oz [$57.00]
American Wagyu / Angus "Kobe Style" Beef From Snake River Farms, Idaho; New York Sirloin 8 Oz [$85.00]
True Japanese 100% Wagyu Beef From Miyazaki Prefecture, Kyushu; New York 6 Oz [$135.00]
oh wait you want ribeye too?
U.S.D.A. PRIME, Illinois Corn Fed, Aged 21 Days; Bone In Rib Eye Steak 20 Oz [$63.00]
U.S.D.A. PRIME, Black Angus Beef, Creekstone Farm, Arkansas City, Kansas, Dry Aged 35 Days; Rib Eye Steak 12 Oz [$59.00]
American Wagyu / Angus "Kobe Style" Beef From Snake River Farms, Idaho; Rib Eye Steak 9 Oz [$88.00]
True Japanese 100% Wagyu Beef From Miyazaki Prefecture, Kyushu; Rib Eye 8 Oz [$155.00]
Most of us won't even be able to source this product, let alone cook it.
EDIT : The reason that I am posting this in response to that photo, is that's how the cast iron skillet ribeyes and prime ribs look with the nice crust and pretty centers. Tender as all hell.
You are only dealing with half of the battle. the point is, even if you COULD cook as well as a steakhouse, high end steakhouses will have product that you won't be able to get. Or could not feasibly get in a cost effective fashion.
You are only dealing with half of the battle. the point is, even if you COULD cook as well as a steakhouse, high end steakhouses will have product that you won't be able to get. Or could not feasibly get in a cost effective fashion.
Especially if you know someone who is a butcher, or raises cattle, or tends cattle, or transports the cattle, or just goes in with some friends and buys a whole cow.
With the rise in popularity of "organic" and locally sourcing of food, it's easier than before to break into these distribution channels.
You are only dealing with half of the battle. the point is, even if you COULD cook as well as a steakhouse, high end steakhouses will have product that you won't be able to get. Or could not feasibly get in a cost effective fashion.
That's probably (or certainly) true. I have noticed something cool from experiencing the practice of improving my steaks over time though, with the help of a huge Italian butcher (he sounds like he's from the Bronx) who works at my local Tom Thumb meat department. I was buying some ribeye one day, and he pointed to a clearance pack that was about to expire, and says 'if you're cooking tonight, those will taste better', and looking at them, they looked darker and not as brightly colored. So I said, why not. I bought them (last two pack), along with two fresher but otherwise identical steaks.
Well damn. The two 'fresh' steaks were 9/10s, but he was right, those older two were 10/10s.
I'm not going to spend $50-$100+ on a steak though. I won't argue that they may be objectively better to some folks. I just can't justify it personally, and people loooove these skillet steaks after trying them. I even converted a guy who is a grill aficionado His grilled steaks are also fantastic, just a different flavor note from the smoke effect I guess.
Fwiw, I won't say anything bad about Morton's, it was great, but I didn't notice anything about the steak there that I could really tell a difference with in contrast to a really proper home cooked steak.
and then you gotta find someone to dry-age that shit. and what if you want wagyu or legit kobe (which is now legal to import btw). Also, see mention on "cost effective". It's not cost effective (from my viewpoint) to buy a side of a cow. Didn't we all see the "I Love Lucy" episode where Lucy buys an industrial freezer, and then a quarter of a cow?
not arguing with your general premise:
You are only dealing with half of the battle. the point is, even if you COULD cook as well as a steakhouse, high end steakhouses will have product that you won't be able to get. Or could not feasibly get in a cost effective fashion.
Could always try dry-aging yourself..
Been meaning to try it sometime but I'm not sure how to convince the GF who doesn't eat beef that I need a small fridge for dry-aging steak..
True but there's diminishing return after a certain point. I'm perfectly happy with USDA Choice and Prime steaks from Costco and being able to cook it at home on my gas grill. I can cook the steak and sit down on my sofa wearing T-shirt and shorts and watch a movie while eating a nice steak. I can't replicate this experience at any steakhouse. All have formal dress codes and stuffy atmosphere. And no steak and movie.
steak is so expensive now, i dont know how people can afford it anymore.
Think it depends on the cut. The leanest cuts, like tenderloin, may need some fat to moisten things up and to enhance flavor. I really don't think ribeyes, for example, need any butter.
Same goes with seafood. If your seafood is fresh, I think very little butter should be used, if any. With things like fresh lobster, crab, scallops, or shrimps, I find that butter generally overpowers the sweetness of the seafood.
Some fish is so lean and mild though that it could use the additional flavor. Also if your seafood is not as fresh and has lost a lot of the original sweet flavor, butter is also warranted.
any man who can not do this, is a total failure in life.
Think it depends on the cut. The leanest cuts, like tenderloin, may need some fat to moisten things up and to enhance flavor. I really don't think ribeyes, for example, need any butter.
Is tenderloin that lean? I always thought that it was fatty, and thus very tender, but the fat was not "marbled" but rather more mixed in to the muscle tissue... if that makes any sense at all.
Is tenderloin that lean? I always thought that it was fatty, and thus very tender, but the fat was not "marbled" but rather more mixed in to the muscle tissue... if that makes any sense at all.
A lot of men believe they have uber steak making abilities, alto also believe they have uber love making skills too. Needless to say men overestimate their abilities when it comes to just about everything. Not a man in this thread can make a steak as good as Del Frisco's, they can think all they want that their their steak is every bit as good. But it's not. It could be somewhat close, and to them it might actually be exactly the same. But it will be inferior.
The easiest 2 types to spot are the one's that bring up Alton Browns method and tell me it rivals any 4 star steak house. And the other are the ones who bring up how they marinate their steak for hours in some uber home made sauce.