Steaks


 
B

Brian B (Muncy)

TVWBB Fan
Really the only kind of steaks my wife and I like are tenderloin. To be homest I haven't eaten anything other since I lived at home (30 years). Reason being I don't like chewey meat. That being said, we don't eat steak very often. I'm seeing you guys cooking NY Strips, Ribeyes among others. Are they chewey? I'd be cooking them to medium rare maybe just beyond. I'd like to have steaks more often, just not something with a lot of grissle.
 
Since 2 of the children finished college+,
and I can afford meat again I've started eating steaks some.here is my take.
Tenderloin - Very Very Tender , not much flavor better with toppings
Flat- Iron Very tender- mod flavor
Rib-Eye- Tender ,Great flavor
Sirloin Strip Slightly chewy , great flavor
Top Sirloin - Mod chewy great flavor
At this point in life I've not tried the lower end steaks can't afford to waste the calories.
Wife likes filet best, I like rib-eye or strip best.
 
For dinners where my daughter is home, I usually cook either Porterhouse or chuck eyes - the filet portion of the Porterhouse goes to the daughter and I eat the strip side of the Porterhouse. I buy Certified Angus Beef delivered by Buckhead Beef in Atlanta to my local Piggly Wiggly. I don't find the strip side of the Porterhouse "chewy" but it has a different texture than the tenderloin.

For myself on those nights where I am cooking for myself, I cook chuck eyes or rib eyes. The rib eyes are very tender and flavorful, with relatively generous marbling of fat in the meat. They have a wonderful flavor and mouth feel. The chuck eyes are the slightly less tender (and generally less expensive) cousins of the rib eye, coming from the same muscle as the rib eye, but further up into the shoulder of the steer.

I like filets, too, as they are very tender and take flavor well, but generally, I buy the slightly less tender but generally more flavorful cuts.

What the heck, its a steak! You can hardly go wrong (unless it was the "grass fed" rib eyes I cooked last night - TOUGH!)

Pat
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat Smith:You can hardly go wrong (unless it was the "grass fed" rib eyes I cooked last night - TOUGH!)

Pat </div></BLOCKQUOTE>

Which is exactly what I'm afraid of because if a steak is tough we won't eat it and dinner will be ruined. Regardless I'm gonna look for some rib eyes tomorrow night. Never heard of flat iron steaks. Do they go by another name?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">What the heck, its a steak! You can hardly go wrong (unless it was the "grass fed" rib eyes I cooked last night - TOUGH!) </div></BLOCKQUOTE>
Grass-fed beef can be either grass-finished or grain-finished. If grass-finished (rather than the typical feedlot-finished beef, where grain is fed) the steaks need to be cooked a bit differently. High heat is only worthwhile for a very brief period. I don't bother with very high heat at all, preferring to build the sear. Very high heat can toughen grass-finished beef; it can be the ruin of bison, which is nearly always grass-fed and -finished.

Flat irons are one of my favorites. They are cut from the chuck top blade, which is another name for them. There are, however, two ways to cut chuck top blade: if the roast is merely crosscut into steaks, as one would cut, say, a whole sirloin or tenderloin, the resulting steaks (usually called chuck top blade steaks) have a line of gristle is the center which does not break down well if grilled as steaks. If cut for flat iron steaks the roast is instead cut horizontally above and below the gristle line so the gristle is eliminated.
 
Very informative, but I've never seen any lables on the beef I buy saying anything about how it's fed. The only thing I see is if it's angus or bison. So I'll be looking for flat iron or chuck top blade and keep my fingers crossed that it's not grass finished.
 
Brian, when I buy steaks it is almost always bone in rib eye, thick cut. I also will not buy without a good deal of marbling. I cook to med rare for the wife and rare for me. It is unusuall to have a "chewy" rib eye cooked well, if you start with a good cut of beef. Although Beef by it's nature is supposed to have some mouth/tooth feel and not be oatmeal.

Mark
 
Me and my dog go for bone in ribs steaks cut
1 1/2 inches thick cooked rare to med-rare. Make sure you buy your meat from a butcher you trust. There can be a large variation in quality from butcher to butcher even for the same cut. Nothing wrong with grass raised beef if it was properly aged and wasn't left running up and down a mountain for 4 or 5 years. Probably some of the best tasting beef you'll ever eat is grass raised.
 
Up until a few years ago, my wife would only eat tenderloin filets. But I've recently been buying what's labeled as "sirloin filet". Honestly, to my untrained eye (and my wife's), they look like a tenderloin filet, and are almost as good. But they are WAY cheaper. Try 'em out. And honestly, a good NY strip is a great steak. Just look them over before you buy, and get steaks that look good to you.

Good luck, and let us know what you try, and whether you like it or not.
 
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