Steak is for losers. $11/lb fools.

[Turin39789]

Need to cook some steaks for a friend tonight, her family is going through some tough times and we've been bringing them some food each week so they don't have to worry about getting a meal together. She jokingly requested some t-bones, loaded baked potatoes, salads and fresh yeast rolls.

It's snowing so I'm not sure that I'm going to fire up the grill, but I've never done a t-bone indoors. I have an electric stove and cast iron pans.

- She requested hers well, which is a waste but I'll make some med rare/medium for her husband and son, they will be reheating them anyway and can nuke them well if they want.


Going to the store now, hope to see some advice when I get home.

Thanks ATOT foodies

 

[KeithTalent]

What's with all of the steak threads today? Did people get a deal on that recalled bulk beef or something?

KT

 

[Jhill]

didn't we just have this thread 15 minutes ago?

 

[Turin39789]

Please disregard steak - I think I'm going to make a 4lb pork loin instead, because it costs less than a single steak.

 

[Krazy4Real]

Is 4lbs bulk?

 

[Turin39789]

Originally posted by: Krazy4Real
Is 4lbs bulk?

No. Take your bulk talk to some beef thread.

 

[Mr Incognito]

Originally posted by: KeithTalent
What's with all of the steak threads today? Did people get a deal on that recalled bulk beef or something?

KT

I wouldn't be calling someone out after your peeing in public thread.

 

[Atomic Playboy]

Arguably, at $11/lb, steak is not for losers, but for the wealthy. Ramen is for losers.

 

[PHiuR]

i wish i had you as a friend...free food and it's steak!

 

[Kadarin]

Originally posted by: Atomic Playboy
Arguably, at $11/lb, steak is not for losers, but for the wealthy. Ramen is for losers.

this

 

[50cent1228]

Originally posted by: Atomic Playboy
Arguably, at $11/lb, steak is not for losers, but for the wealthy. Ramen is for losers.

lol

 

[JulesMaximus]

$11/lb? Man, that's cheap!

I pay about $25/lb for choice cut fillet mignon with all the fat trimmed. Prime cuts are about $36/lb and are well marbled. Very good but not worth the premium price over choice IMO.

 

[Turin39789]

Originally posted by: JulesMaximus
$11/lb? Man, that's cheap!

I pay about $25/lb for choice cut fillet mignon with all the fat trimmed. Prime cuts are about $36/lb and are well marbled. Very good but not worth the premium price over choice IMO.

but i was talking t-bone. This thread is not cooking the pork

 

[FoBoT]

i like pork too

 

[Dedpuhl]

If they're that bad off, break out the hamburger helper. They don't need steaks...

 

[spidey07]

350, roast it on a rack covered in pineapple/sugar syrup and some spices. Cook to 155 and it's done. Score the top of it about 3/4". Of course plenty of salt pepper and garlic before hand. You could even throw a head of garlic in there with it.

LOVE pork tenderloin - the other filet mignon.

 

[sjwaste]

Originally posted by: JulesMaximus
$11/lb? Man, that's cheap!

I pay about $25/lb for choice cut fillet mignon with all the fat trimmed. Prime cuts are about $36/lb and are well marbled. Very good but not worth the premium price over choice IMO.

That's a pretty expensive for something best suited as a medium to deliver sauce (at least to me, some people love filet, I'm not gonna piss on anyone's personal preferences). Give me the ribeye over that any day (spoiled out here, it runs under $25/lb prime here, but I'm just fine with $16/lb for choice).

 

[BooGiMaN]

why not just get them a bag of groceries for that amount of money...something that will last them longer than a single meal since they are going through tough times

 

[Turin39789]

Originally posted by: spidey07
350, roast it on a rack covered in pineapple/sugar syrup and some spices. Cook to 155 and it's done. Score the top of it about 3/4". Of course plenty of salt pepper and garlic before hand. You could even throw a head of garlic in there with it.

LOVE pork tenderloin - the other filet mignon.

Thanks spidey. Last one I did I just did a little soy sauce, kosher salt, pepper, and then started grabbing spices - cayenne, du provence, rosemary and maybe another. Turned out great.

Pineapple syrup - does this come in a can? Heading to the store soon.

 

[Turin39789]

Originally posted by: BooGiMaN
why not just get them a bag of groceries for that amount of money...something that will last them longer than a single meal since they are going through tough times

not a financial crisis, they lost a son. Just helping them out to give them some downtime/not having to cook at the end of a day.

 

[Canai]

Originally posted by: FoBoT
i like pork too

 

[spidey07]

No, just some canned chopped pineapple and the syrup it is in. Pork does great with sweet/spicey. It's been a while since I've done a glaze like that so I can't remember if you put it on when you put the roast in or wait halfway. the intarweb has some recipies, I'm sure. It's not complicated as tenderloin doesn't need a lot, but a nice crust on the outside is nice. You could even sear it first 3 minutes per side over high heat. Really you can do just about anything with it, but DO use a rack.

The biggest thing is don't overcook it. 155 at center and take it out, cover in foil and let rest 20 minutes - it will come out a nice medium to medium-well.

 

[Nitemare]

Originally posted by: Canai

Originally posted by: FoBoT
i like pork too

That's what she said?

 

[sjwaste]

Originally posted by: spidey07
No, just some canned chopped pineapple and the syrup it is in. Pork does great with sweet/spicey. It's been a while since I've done a glaze like that so I can't remember if you put it on when you put the roast in or wait halfway. the intarweb has some recipies, I'm sure. It's not complicated as tenderloin doesn't need a lot, but a nice crust on the outside is nice. You could even sear it first 3 minutes per side over high heat. Really you can do just about anything with it, but DO use a rack.

The biggest thing is don't overcook it. 155 at center and take it out, cover in foil and let rest 20 minutes - it will come out a nice medium to medium-well.

Spidey tends to deliver in cooking threads. Take the last sentence to heart, do NOT overcook a pork tenderloin. I'd personally expand that to any pork.

I was at a restaurant in late fall (Willow in Arlington, VA, for anyone interested) that did a sausage crusted rack of pork. It was basically two chops, bone in, coated with a thin mixture of sausage, breadcrumb, and egg, seared, then baked 'til done (medium). Sliced and served w/ root vegetables. It's really easy to duplicate, but one of the better takes on pork I've had in a while. Give it a shot if you want to impress someone. It's also fairly cheap and can easily be expanded to family-style with little additional effort.

 

[Sphexi]

NVM....didn't read far enough before posting.

True enough though, the pork roast will be so much better than any steak will, at least not being able to grill it up properly.