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Old 01-21-2017, 11:57 PM   #21
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Default Re: Best Mail-Order Steaks?

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Originally Posted by Tater Tom View Post
Former grill cook and steakhouse assistant manager checking in...

IMO, a locally-sourced, pan seared filet mignot is your best option. 7-10 ounces. Quality over quantity. You can youtube it and find some good cooking tips from high-end chefs if you are a noob.

Those online joints and their added salt-water solutions are the suck.
I think you buddy is trying do things on the cheap.
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Old 01-22-2017, 12:16 AM   #22
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Default Re: Best Mail-Order Steaks?

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Originally Posted by 2spurs View Post
Steak is all about choice. Some want grilled while others are looking for a high end Steak house touch. No matter your choice, start with a local butcher you can trust.

The perfect steak at home for me begins with olive oil, Salt (Fluer de sal if you have it) and Peppercorns(crushed at home), unsalted butter and Cast Iron Skillets.

Preheat the pan/pan's 5-7 minutes on medium-high
pat dry the steak's with paper towels.
Brush on olive oil
Evenly coat steaks with Fluer de sal and peppercorns.
Place steak in pan about 2 minutes each side. Flip times 2-3 for total of 8-10 minutes
Cover top of steak generously with unsalted butter
Place in oven until 120 temp rare, 125 medium
finally most importantly let them rest for 5 minutes before serving covering with foil.

If you want to add an extra step and have the time. let the steak have a rest between the stove top and oven til cool down again covered with butter and foil. Once cooled return to oven til above temps are reached then rest for the 5.
Good practices, but bad choice in fats. EVOO and butter (as much as I love them both) have low smoke temps. I cook mine in coconut oil. If the fat turns brown, its burned. Burned is bad.

Throw a pat of soft butter on top when you're done if you must.

Last edited by Tater Tom; 01-22-2017 at 12:27 AM..
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Old 01-22-2017, 08:21 AM   #23
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Default Re: Best Mail-Order Steaks?

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Originally Posted by rabid cock View Post
Hey cc, you're a smart guy, and "how you cook it" is some good advice. But take my word for it. As far as meat is concerned, if you start with crap, you end up with crap. When you are talking meat, if you start with inferior, you do not end up with a succulent masterpiece. I have much experience in this area, and in my youth, I was cocky enough to think I could work my magic with anything, but to my dismay, I found my Spellbook of Meat could not turn dirt into gold dust....at least not as far as steaks are concerned.

By the way...not knocking Costco, as I am certain they have some fantastic cuts. As a matter of fact, I used to buy some excellent beef there and prepare it for a very discerning crowd.
I'm going to sous vide, then sear some relatively cheap ribeyes(Bilo "USDA inspected") today for supper and test out this theory. I've heard thats the only way to make chicken salad from chicken s#!t...metaphorically speaking. We'll see.
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Old 01-22-2017, 08:50 AM   #24
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Default Re: Best Mail-Order Steaks?

A thick ribeye with sea salt and pepper (just before grilling) over charcoal is my preference, medium rare, of course. Mmmmm!
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Old 01-22-2017, 11:35 AM   #25
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Default Re: Best Mail-Order Steaks?

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Originally Posted by Tater Tom View Post
Good practices, but bad choice in fats. EVOO and butter (as much as I love them both) have low smoke temps. I cook mine in coconut oil. If the fat turns brown, its burned. Burned is bad.

Throw a pat of soft butter on top when you're done if you must.
I agree. However I have come to much prefer avocado oil. Here are a couple that I did this past week. With a filet I like to go a bit beyond just S&P to add flavor. This time I chose to do them in the style of a Brazilian churrasco. You can buy a specialized rub or simply make your own. A Montreal style seasoning works well too. I sell some. After the holiday rush my inventory is really low. I will restock after 2-15 to avoid Amazon's storage fees. In addition to using this as a marinade it makes an excellent base for a chimichurri with the addition of your own fresh parsley/cilantro.

https://www.amazon.com/Grill-Mates-B...5098472&sr=1-8

If using any wet marinade be sure to COMPLETELY dry the steak prior to cooking. Otherwise you will simply steam the surface instead of getting a nice browning and crust.

I dry seasoned these and put them back in the fridge for a couple of ours. I brought them out an hour prior to cooking. I put a cast iron pan in the oven at 500 degrees and set a stove eye on medium high. Then I put the preheated pan on the stove and added quite a bit of the oil. Once it came to temp I added the steaks. Let them cook for 2 minutes. Flipped them for another 2 minutes. Then I reduced the heat to medium low and gave the meat another 2 minutes per side. I removed the bacon wrap and cooked it more thoughtfully while the steaks rested. I served the cooked bacon along with the sauce topped steaks. They were perfectly Pittsburg rare with a browned crust that went from edge to edge.



I was too hungry to bother with any fancy plating. I ate them with grilled peppers, onions, and fingerling potatoes, creamed spinach, and melon. I had some nice thick cut garlic buttered rye bread too.



This was the interior.

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Old 01-22-2017, 03:32 PM   #26
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Default Re: Best Mail-Order Steaks?

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Originally Posted by rabid cock View Post
Hey cc, you're a smart guy, and "how you cook it" is some good advice. But take my word for it. As far as meat is concerned, if you start with crap, you end up with crap. When you are talking meat, if you start with inferior, you do not end up with a succulent masterpiece. I have much experience in this area, and in my youth, I was cocky enough to think I could work my magic with anything, but to my dismay, I found my Spellbook of Meat could not turn dirt into gold dust....at least not as far as steaks are concerned.

By the way...not knocking Costco, as I am certain they have some fantastic cuts. As a matter of fact, I used to buy some excellent beef there and prepare it for a very discerning crowd.
I guess my point was, not to worry as much about buying the most expensive cut you can find purely because it is the most expensive, and that price does not necessarily mean high quality. Obviously, if you start with prime cut and prepare it correctly you will have a great steak, and if you take a choice or select cut and prepare it the exact same way, you will get different results. Likewise, a decent cook can take a good grade steak and get better results than a mediocre cook would get with a high end premium cut. I might not have been very clear on that.

Either way, you end up with steak so it all works out in the end.
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Old 01-22-2017, 03:54 PM   #27
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Default Re: Best Mail-Order Steaks?

Drop into The Fresh Market. Prime steaks on display daily...Usually around 15.00 per pound...The best in my book.
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Old 01-22-2017, 06:53 PM   #28
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Default Re: Best Mail-Order Steaks?

2nd the Fresh Market.
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Old 01-22-2017, 07:42 PM   #29
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Default Re: Best Mail-Order Steaks?

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Originally Posted by hank scorpio View Post
I'm going to sous vide, then sear some relatively cheap ribeyes(Bilo "USDA inspected") today for supper and test out this theory. I've heard thats the only way to make chicken salad from chicken s#!t...metaphorically speaking. We'll see.
What theory is that? I'm not saying you can't get a DECENT steak from basic beef; I do it ALL the time. If that is all he is concerned with, then he should go for it.

I AM saying this: you take your basic cuts, and I will bring two hand picked steaks of my choosing, not necessarily expensive, but hand-picked, and I will DESTROY you with the flavor, in a taste test.

By the way, some of the best steaks I have ever eaten, were found at the Bi-Lo, but I do have an eye for it. The reason I gave the advice to the tiger, was he seemed to be a bit inexperienced, so I felt this was the best advice for HIM.
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Old 01-22-2017, 07:46 PM   #30
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Default Re: Best Mail-Order Steaks?

Quote:
Originally Posted by carolina_corpsman View Post
I guess my point was, not to worry as much about buying the most expensive cut you can find purely because it is the most expensive, and that price does not necessarily mean high quality. Obviously, if you start with prime cut and prepare it correctly you will have a great steak, and if you take a choice or select cut and prepare it the exact same way, you will get different results. Likewise, a decent cook can take a good grade steak and get better results than a mediocre cook would get with a high end premium cut. I might not have been very clear on that.

Either way, you end up with steak so it all works out in the end.
I misunderstood, and I totally concur.
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Old 01-22-2017, 08:46 PM   #31
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Default Re: Best Mail-Order Steaks?

When I go all out on steak dinner, I always go to the fresh market. Absolutely terrific quality meats and they have sides, really good sides, there too
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Old 01-22-2017, 08:47 PM   #32
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Default Re: Best Mail-Order Steaks?

My go to is either a huge filet cut or porterhouse wrapped in bacon. Don't need any steak sauce with those beautiful cuts
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Old 01-22-2017, 08:49 PM   #33
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Default Re: Best Mail-Order Steaks?

I've always wondered if they could cut you a 1.5 or bigger filet cut. That's what my dream steak would be...like a 5 lb filet
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Old 01-23-2017, 10:10 AM   #34
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Default Re: Best Mail-Order Steaks?

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As amazing as that looks, I will never, ever attempt something that expensive unless I ever become a ridiculously good cook. I'll leave that to the pros. One day though!!
In that case....
https://www.costco.com/Chicago-Steak...100320587.html

If you do wagyu, make sure you know how to cook it.

Personally, I'd just buy a whole beef tenderloin and grill it whole, then slice off steaks, but I like mine rare.
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Old 01-23-2017, 10:50 AM   #35
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Default Re: Best Mail-Order Steaks?

Best steak I've ever eaten came from Hall's Chophouse in Charleston. If I'm not mistaken, they get theirs from Allen Brother's. Congrats on the celebratory dinner. Hopefully, we'll be having one soon!
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Old 01-23-2017, 10:51 AM   #36
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Default Re: Best Mail-Order Steaks?

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In that case....
https://www.costco.com/Chicago-Steak...100320587.html

If you do wagyu, make sure you know how to cook it.

Personally, I'd just buy a whole beef tenderloin and grill it whole, then slice off steaks, but I like mine rare.
I have done that but technically you have chateaubriand instead of steak just as you have prime rib instead of rib eyes if you cook that whole.
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Old 01-23-2017, 11:07 AM   #37
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Default Re: Best Mail-Order Steaks?

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Best steak I've ever eaten came from Hall's Chophouse in Charleston. If I'm not mistaken, they get theirs from Allen Brother's. Congrats on the celebratory dinner. Hopefully, we'll be having one soon!
..Halls is fantastic. If you are ever around the Pinehurst area go to the restaruant at Pine Needles Golf Club. One of the best 28.00 Ribeyes I have ever had. Make sure to get the demi glaze in a cup. I can drink that stuff...
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Old 01-23-2017, 11:19 AM   #38
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Default Re: Best Mail-Order Steaks?

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I have done that but technically you have chateaubriand instead of steak just as you have prime rib instead of rib eyes if you cook that whole.
Well, if you don't cut it up and eat it all yourself like a really thick filet, it's still a steak, right?

And gluttony, obviously.
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Old 01-23-2017, 01:04 PM   #39
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Default Re: Best Mail-Order Steaks?

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What theory is that? I'm not saying you can't get a DECENT steak from basic beef; I do it ALL the time. If that is all he is concerned with, then he should go for it.

I AM saying this: you take your basic cuts, and I will bring two hand picked steaks of my choosing, not necessarily expensive, but hand-picked, and I will DESTROY you with the flavor, in a taste test.

By the way, some of the best steaks I have ever eaten, were found at the Bi-Lo, but I do have an eye for it. The reason I gave the advice to the tiger, was he seemed to be a bit inexperienced, so I felt this was the best advice for HIM.
All I was saying was that I heard you can sous vide less desirable steaks and get results that will taste like more desirable steaks. Meaning there are people who say that if you start with crap, you not necessarily end up with crap if kyou use fancy gadgets. I tried it last night and it is not true though. At the time of my post, I didn't know what to believe. I sous vided the ribeyes and they were decent steaks, but nothing on the level of what I'd get at fresh market, ole timey or whole foods. When I was done, I had perfect medium rare and good sear, and they were just ok at best. I wasn't disagreeing with you, was just saying that I happened to be experimenting on the topic at the time of discussion.
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Old 01-23-2017, 01:06 PM   #40
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Default Re: Best Mail-Order Steaks?

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Originally Posted by hank scorpio View Post
All I was saying was that I heard you can sous vide less desirable steaks and get results that will taste like more desirable steaks. Meaning there are people who say that if you start with crap, you not necessarily end up with crap if kyou use fancy gadgets. I tried it last night and it is not true though. At the time of my post, I didn't know what to believe. I sous vided the ribeyes and they were decent steaks, but nothing on the level of what I'd get at fresh market, ole timey or whole foods. When I was done, I had perfect medium rare and good sear, and they were just ok at best. I wasn't disagreeing with you, was just saying that I happened to be experimenting on the topic at the time of discussion.
I do not care for the consistency of a sous vide steak.
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