On 5/1/14, 9:19 PM, Julie Bove wrote:
> And why?....

1. Hanger

2. Flatiron

3. Tenderloin (filet)

4. Ribeye

The first two are for their flavor -- sliced very thinly, across the grain.

The second two are for their tenderness combined with considerably less
flavor.

We dry age all of them in our refrigerator for at least three days.

We don't buy any other steaks, except for grinding.

-- Larry

On Thursday, May 1, 2014 3:19:28 PM UTC-10, Julie Bove wrote:
> And why? Not being a steak lover myself (although I was as a child), I
>
> never know what kind to buy. I know that the NY steaks from Central Market
>
> at $22.99 per pound are very good but they're so expensive, I will only buy
>
> them for special occasions. They had some grass fed top round (I think that
>
> was what it was) on sale for $8.49 (reg $8.99) so I just bought that. I had
>
> asked for 4 but when I realized how huge they were, I only got three. When
>
> I saw them in the case, each one had sort of a little division of fat down
>
> the middle so I assumed each one was two steaks. Wrong! These were very
>
> juicy though and look like they would be good.
>
>
>
> It would seem that they have changed the names of some of the steaks from
>
> back when I used to eat them. I am familiar with Spencer, T Bone and Fillet
>
> Mignon but I didn't see any of those. They may well have been there but I
>
> missed them. My mind just of went blank when looking at the meat. Then I
>
> saw the sale sign and just too that.

Your problem is that you're not into meat. You're never going to be able to cook a steak properly if you don't love meat. If you like your steaks well done, forget about steaks and go for pot roasts. I'm not much into meat either.

"Ed Pawlowski" > wrote in message
...
> On 5/2/2014 9:25 AM, sf wrote:
>> On Fri, 02 May 2014 05:58:36 -0400, Ed Pawlowski > wrote:
>>
>>> On Thu, 1 May 2014 21:22:58 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>
>>>
>>>>
>>>> Because my husband and daughter love steaks! I can't keep paying
>>>> $22.99 per
>>>> pound to get a good steak.
>>>>>
>>>
>>>
>>> They had better be good at that price. For rib eye, I typically pay
>>> about $10.99 at the supermarket or about $8.99 at BJ's. Perhaps you
>>> should find a new place to shop.
>>>
>> The price she's pays is the going price for American, grass fed
>> "natural" beef sold at an upscale butcher shop (it's probably aged a
>> bit too) or online from a place like Wellness Meats, which has a $75
>> minimum order. I can find grass fed rib eye for half that amount at
>> Safeway, but it's from Australia. What I can't find is grass fed beef
>> as cheap as what you claim you pay.
>>
>>
>
> Mine are not grass fad. Julie did not specify, but if they are, it is
> probably a decent price. If not it is a high price.

It is grass fed. I thought I had said.
>
> Not sure if they are grass fed, but Wegmans has dry aged steaks in the $30
> range.
>
> Good steaks at Costco or BJ's are in the $8 to $10 range.

"Janet Wilder" > wrote in message
eb.com...
> On 5/1/2014 8:19 PM, Julie Bove wrote:
>> And why? Not being a steak lover myself (although I was as a child), I
>> never know what kind to buy. I know that the NY steaks from Central
>> Market at $22.99 per pound are very good but they're so expensive, I
>> will only buy them for special occasions. They had some grass fed top
>> round (I think that was what it was) on sale for $8.49 (reg $8.99) so I
>> just bought that. I had asked for 4 but when I realized how huge they
>> were, I only got three. When I saw them in the case, each one had sort
>> of a little division of fat down the middle so I assumed each one was
>> two steaks. Wrong! These were very juicy though and look like they
>> would be good.
>>
>> It would seem that they have changed the names of some of the steaks
>> from back when I used to eat them. I am familiar with Spencer, T Bone
>> and Fillet Mignon but I didn't see any of those. They may well have
>> been there but I missed them. My mind just of went blank when looking
>> at the meat. Then I saw the sale sign and just too that.
>
> For me it's rib eye and only rib eye.

Okay.

"Janet Wilder" > wrote in message
eb.com...
> On 5/1/2014 11:22 PM, Julie Bove wrote:
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On 2 May 2014 03:57:04 GMT, notbob wrote:
>>>
>>>> On 2014-05-02, Sqwertz > wrote:
>>>>
>>>>> It's still the one I mentioned the first ten times this question has
>>>>> been asked. Hasn't changed!
>>>>
>>>> C'mon Steve, 99.9% of all Qs asked on rfc have been asked 10X before.
>>>> They'll be asked again, another "ten times". Who cares?
>>>
>>> Not Julie, that's for sure. She says she doesn't like steaks, so WTF
>>> she's asking is anyone's guess.
>>
>> Because my husband and daughter love steaks! I can't keep paying $22.99
>> per pound to get a good steak.
>>>
>>> I just get a little perturbed when somebody asks a question and
>>> doesn't really give a flying **** about the answer. Which is the M.O.
>>> for many of her threads.
>>
>> But I doooo care. Which is why I asked.
>>>
>>> ObFood: Carnitas burrito with grilled onions, beans, and cheese for
>>> dinner.
>>
>> I have a hummus wrap with white onions and tomatoes. Kalamatta olives
>> on the side.
>
> Sam's Club and Costco carry good rib eyes

I've never been to Sam's but you have to buy so much meat at Costco, it's
rarely worth it.

"Brooklyn1" > wrote in message
...
> On Thu, 1 May 2014 20:36:31 -0700, "Cheri" >
> wrote:
>
>>
>>"Julie Bove" > wrote in message
...
>>> And why? Not being a steak lover myself (although I was as a child), I
>>> never know what kind to buy. I know that the NY steaks from Central
>>> Market at $22.99 per pound are very good but they're so expensive, I
>>> will
>>> only buy them for special occasions. They had some grass fed top round
>>> (I
>>> think that was what it was) on sale for $8.49 (reg $8.99) so I just
>>> bought
>>> that. I had asked for 4 but when I realized how huge they were, I only
>>> got three. When I saw them in the case, each one had sort of a little
>>> division of fat down the middle so I assumed each one was two steaks.
>>> Wrong! These were very juicy though and look like they would be good.
>>>
>>> It would seem that they have changed the names of some of the steaks
>>> from
>>> back when I used to eat them. I am familiar with Spencer, T Bone and
>>> Fillet Mignon but I didn't see any of those. They may well have been
>>> there but I missed them. My mind just of went blank when looking at the
>>> meat. Then I saw the sale sign and just too that.
>>
>>Personally, I like rib steak, but I also like chuck eye steak. Chuck eye
>>was
>>on sale last week for 4.99 a pound, so I bought several.
>
> I like chuck eye steak also... I like chuck blade steak too.
> I'm not fond of rib steak, hasn't much flavor.

Thanks!

"pltrgyst" > wrote in message
...
> On 5/1/14, 9:19 PM, Julie Bove wrote:
>> And why?....
>
> 1. Hanger
>
> 2. Flatiron
>
> 3. Tenderloin (filet)
>
> 4. Ribeye
>
> The first two are for their flavor -- sliced very thinly, across the
> grain.
>
> The second two are for their tenderness combined with considerably less
> flavor.
>
> We dry age all of them in our refrigerator for at least three days.
>
> We don't buy any other steaks, except for grinding.
>
> -- Larry

Thanks!

On 5/2/2014 4:53 PM, Julie Bove wrote:
>
> "Janet Wilder" > wrote in message
> eb.com...
>> On 5/1/2014 11:22 PM, Julie Bove wrote:
>>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On 2 May 2014 03:57:04 GMT, notbob wrote:
>>>>
>>>>> On 2014-05-02, Sqwertz > wrote:
>>>>>
>>>>>> It's still the one I mentioned the first ten times this question has
>>>>>> been asked. Hasn't changed!
>>>>>
>>>>> C'mon Steve, 99.9% of all Qs asked on rfc have been asked 10X before.
>>>>> They'll be asked again, another "ten times". Who cares?
>>>>
>>>> Not Julie, that's for sure. She says she doesn't like steaks, so WTF
>>>> she's asking is anyone's guess.
>>>
>>> Because my husband and daughter love steaks! I can't keep paying $22.99
>>> per pound to get a good steak.
>>>>
>>>> I just get a little perturbed when somebody asks a question and
>>>> doesn't really give a flying **** about the answer. Which is the M.O.
>>>> for many of her threads.
>>>
>>> But I doooo care. Which is why I asked.
>>>>
>>>> ObFood: Carnitas burrito with grilled onions, beans, and cheese for
>>>> dinner.
>>>
>>> I have a hummus wrap with white onions and tomatoes. Kalamatta olives
>>> on the side.
>>
>> Sam's Club and Costco carry good rib eyes
>
> I've never been to Sam's but you have to buy so much meat at Costco,
> it's rarely worth it.

I shop at Sam's but have, in the past shopped at Costco. The largest
amount you have to buy at either is two or three steaks. I was able to
store them and other stuff in the freezer compartment of my RV
refrigerator when we lived on the road. I have a much smaller RV now
with a much smaller refrigerator and freezer and I can easily store 4
rib eye steaks and other assorted items in it.


You do not have to buy half a cow to take advantage of the club pricing.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On Fri, 02 May 2014 09:51:42 -0400, Doris Night
> wrote:



>>
>>I like to take half the tenderloin and grill it instead of cutting
>>steaks. Cut it after resting, into individual portions at the table.
>
>There's just the two of us, so that would be overkill. My husband and
>I are the only people we know who like their steak rare or
>medium-rare. His whole family won't eat it unless you ruin it.


Too much for us at one meal too, but it makes great cold sandwiches.
Or lunches. It is not wasted in this house.

"Janet Wilder" > wrote in message
b.com...
> On 5/2/2014 4:53 PM, Julie Bove wrote:
>>
>> "Janet Wilder" > wrote in message
>> eb.com...
>>> On 5/1/2014 11:22 PM, Julie Bove wrote:
>>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> On 2 May 2014 03:57:04 GMT, notbob wrote:
>>>>>
>>>>>> On 2014-05-02, Sqwertz > wrote:
>>>>>>
>>>>>>> It's still the one I mentioned the first ten times this question has
>>>>>>> been asked. Hasn't changed!
>>>>>>
>>>>>> C'mon Steve, 99.9% of all Qs asked on rfc have been asked 10X before.
>>>>>> They'll be asked again, another "ten times". Who cares?
>>>>>
>>>>> Not Julie, that's for sure. She says she doesn't like steaks, so WTF
>>>>> she's asking is anyone's guess.
>>>>
>>>> Because my husband and daughter love steaks! I can't keep paying
>>>> $22.99
>>>> per pound to get a good steak.
>>>>>
>>>>> I just get a little perturbed when somebody asks a question and
>>>>> doesn't really give a flying **** about the answer. Which is the M.O.
>>>>> for many of her threads.
>>>>
>>>> But I doooo care. Which is why I asked.
>>>>>
>>>>> ObFood: Carnitas burrito with grilled onions, beans, and cheese for
>>>>> dinner.
>>>>
>>>> I have a hummus wrap with white onions and tomatoes. Kalamatta olives
>>>> on the side.
>>>
>>> Sam's Club and Costco carry good rib eyes
>>
>> I've never been to Sam's but you have to buy so much meat at Costco,
>> it's rarely worth it.
>
> I shop at Sam's but have, in the past shopped at Costco. The largest
> amount you have to buy at either is two or three steaks. I was able to
> store them and other stuff in the freezer compartment of my RV
> refrigerator when we lived on the road. I have a much smaller RV now with
> a much smaller refrigerator and freezer and I can easily store 4 rib eye
> steaks and other assorted items in it.
>
>
> You do not have to buy half a cow to take advantage of the club pricing.

Not at *my* Costco. They have no packages of steaks with 2 or 3 in there.
Chicken is sold in reasonable amounts but I can do better on chicken prices
elsewhere.

They changed the brand of grass fed. You now have to buy 3. 1.5 pound
packages which would be okay but... It is too fatty for my liking. Their
own stuff comes in about 5 pound packages and it is a bit leaner. That's
what I bought for the meatloaf.

All of the other meat packages are just too large. The pot roast type meat
comes with two roasts per package. I am not sure how many steaks but it is
quite a lot.

On 5/3/2014 12:55 AM, Julie Bove wrote:
>
> "Janet Wilder" > wrote in message
> b.com...
>> On 5/2/2014 4:53 PM, Julie Bove wrote:
>>>
>>> "Janet Wilder" > wrote in message
>>> eb.com...
>>>> On 5/1/2014 11:22 PM, Julie Bove wrote:
>>>>>
>>>>> "Sqwertz" > wrote in message
>>>>> ...
>>>>>> On 2 May 2014 03:57:04 GMT, notbob wrote:
>>>>>>
>>>>>>> On 2014-05-02, Sqwertz > wrote:
>>>>>>>
>>>>>>>> It's still the one I mentioned the first ten times this question
>>>>>>>> has
>>>>>>>> been asked. Hasn't changed!
>>>>>>>
>>>>>>> C'mon Steve, 99.9% of all Qs asked on rfc have been asked 10X
>>>>>>> before.
>>>>>>> They'll be asked again, another "ten times". Who cares?
>>>>>>
>>>>>> Not Julie, that's for sure. She says she doesn't like steaks, so WTF
>>>>>> she's asking is anyone's guess.
>>>>>
>>>>> Because my husband and daughter love steaks! I can't keep paying
>>>>> $22.99
>>>>> per pound to get a good steak.
>>>>>>
>>>>>> I just get a little perturbed when somebody asks a question and
>>>>>> doesn't really give a flying **** about the answer. Which is the
>>>>>> M.O.
>>>>>> for many of her threads.
>>>>>
>>>>> But I doooo care. Which is why I asked.
>>>>>>
>>>>>> ObFood: Carnitas burrito with grilled onions, beans, and cheese for
>>>>>> dinner.
>>>>>
>>>>> I have a hummus wrap with white onions and tomatoes. Kalamatta olives
>>>>> on the side.
>>>>
>>>> Sam's Club and Costco carry good rib eyes
>>>
>>> I've never been to Sam's but you have to buy so much meat at Costco,
>>> it's rarely worth it.
>>
>> I shop at Sam's but have, in the past shopped at Costco. The largest
>> amount you have to buy at either is two or three steaks. I was able
>> to store them and other stuff in the freezer compartment of my RV
>> refrigerator when we lived on the road. I have a much smaller RV now
>> with a much smaller refrigerator and freezer and I can easily store 4
>> rib eye steaks and other assorted items in it.
>>
>>
>> You do not have to buy half a cow to take advantage of the club pricing.
>
> Not at *my* Costco. They have no packages of steaks with 2 or 3 in
> there. Chicken is sold in reasonable amounts but I can do better on
> chicken prices elsewhere.
>
> They changed the brand of grass fed. You now have to buy 3. 1.5 pound
> packages which would be okay but... It is too fatty for my liking.
> Their own stuff comes in about 5 pound packages and it is a bit leaner.
> That's what I bought for the meatloaf.
>
> All of the other meat packages are just too large. The pot roast type
> meat comes with two roasts per package. I am not sure how many steaks
> but it is quite a lot.


all the chain stores near you seem to be the objection to the rule.

I buy my rib eyes in Sam's Club and they come either 2 or 3 to a
package. NEVER more than 3 in a package.

PS: I have shopped in Sam's all over the US and they all have 2 or 3
in a package.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
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On Sat, 03 May 2014 09:39:40 -0500, Janet Wilder >
wrote:

>On 5/3/2014 12:55 AM, Julie Bove wrote:
>>
>> "Janet Wilder" > wrote in message
>> b.com...
>>> On 5/2/2014 4:53 PM, Julie Bove wrote:
>>>>
>>>> "Janet Wilder" > wrote in message
>>>> eb.com...
>>>>> On 5/1/2014 11:22 PM, Julie Bove wrote:
>>>>>>
>>>>>> "Sqwertz" > wrote in message
>>>>>> ...
>>>>>>> On 2 May 2014 03:57:04 GMT, notbob wrote:
>>>>>>>
>>>>>>>> On 2014-05-02, Sqwertz > wrote:
>>>>>>>>
>>>>>>>>> It's still the one I mentioned the first ten times this question
>>>>>>>>> has
>>>>>>>>> been asked. Hasn't changed!
>>>>>>>>
>>>>>>>> C'mon Steve, 99.9% of all Qs asked on rfc have been asked 10X
>>>>>>>> before.
>>>>>>>> They'll be asked again, another "ten times". Who cares?
>>>>>>>
>>>>>>> Not Julie, that's for sure. She says she doesn't like steaks, so WTF
>>>>>>> she's asking is anyone's guess.
>>>>>>
>>>>>> Because my husband and daughter love steaks! I can't keep paying
>>>>>> $22.99
>>>>>> per pound to get a good steak.
>>>>>>>
>>>>>>> I just get a little perturbed when somebody asks a question and
>>>>>>> doesn't really give a flying **** about the answer. Which is the
>>>>>>> M.O.
>>>>>>> for many of her threads.
>>>>>>
>>>>>> But I doooo care. Which is why I asked.
>>>>>>>
>>>>>>> ObFood: Carnitas burrito with grilled onions, beans, and cheese for
>>>>>>> dinner.
>>>>>>
>>>>>> I have a hummus wrap with white onions and tomatoes. Kalamatta olives
>>>>>> on the side.
>>>>>
>>>>> Sam's Club and Costco carry good rib eyes
>>>>
>>>> I've never been to Sam's but you have to buy so much meat at Costco,
>>>> it's rarely worth it.
>>>
>>> I shop at Sam's but have, in the past shopped at Costco. The largest
>>> amount you have to buy at either is two or three steaks. I was able
>>> to store them and other stuff in the freezer compartment of my RV
>>> refrigerator when we lived on the road. I have a much smaller RV now
>>> with a much smaller refrigerator and freezer and I can easily store 4
>>> rib eye steaks and other assorted items in it.
>>>
>>>
>>> You do not have to buy half a cow to take advantage of the club pricing.
>>
>> Not at *my* Costco. They have no packages of steaks with 2 or 3 in
>> there. Chicken is sold in reasonable amounts but I can do better on
>> chicken prices elsewhere.
>>
>> They changed the brand of grass fed. You now have to buy 3. 1.5 pound
>> packages which would be okay but... It is too fatty for my liking.
>> Their own stuff comes in about 5 pound packages and it is a bit leaner.
>> That's what I bought for the meatloaf.
>>
>> All of the other meat packages are just too large. The pot roast type
>> meat comes with two roasts per package. I am not sure how many steaks
>> but it is quite a lot.
>
>
>all the chain stores near you seem to be the objection to the rule.
>
>I buy my rib eyes in Sam's Club and they come either 2 or 3 to a
>package. NEVER more than 3 in a package.
>
>PS: I have shopped in Sam's all over the US and they all have 2 or 3
>in a package.

I occasionally shop Sam's Club, if I ask their meat department will
wrap one ribeye or as many as I want... every stupidmarket I've ever
been to will do the same... just gotta ask. I often ask for a custom
meat cut, they cut their beef roasts too small, they typically display
3-4 pounders, so I'll ask for a couple-three 7-8 pounders, have never
been turned down. Another good reason to ask for a custom cut is
you'll get a nicer roast because they'll show it to you before they
wrap it. I'll also ask for thicker cut steaks/chops, I'll get nicer
cuts than those displayed. Believe it or not just like other
occupations meat cutters are proud of their work and they appreciate
positive comments. I always tell them that looks good and I thank
them. The meat department workers in town all know me and take good
care of me, if I ask for something they'll occasionally tell me that's
not good today and suggest an alternative. And they don't need to
know that when I bring those nice big roasts home I cut them in half,
use the better half for a roast and grind and/or make stew beef from
the rest... so now no need to ask what I do with such huge roasts.

On 5/1/2014 8:19 PM, Julie Bove wrote:
> And why?

Filet mignon, but only when prepared by a good cook. I have never
prepared a steak so that it ends up edible - not on the grill or in a
pan on stove top or oven.

Best meal I ever had was at a small local restaurant in our former
hometown. An 8oz perfectly prepared filet mignon, baked potato, green
beans almondine, lettuce wedge with homemade avocado dressing. Dessert
was a small scoop of lime sherbet. Remembering that evening always
brings a huge smile to my face. (-:

--
DreadfulBitch

There is no love more sincere than the love of food.
....George Bernard Shaw

I like strip steak. Which I think is the tough side of a T bone.

On 5/3/2014 11:02 AM, DreadfulBitch wrote:
> On 5/1/2014 8:19 PM, Julie Bove wrote:
>> And why?
>
> Filet mignon, but only when prepared by a good cook. I have never
> prepared a steak so that it ends up edible - not on the grill or in a
> pan on stove top or oven.
>
> Best meal I ever had was at a small local restaurant in our former
> hometown. An 8oz perfectly prepared filet mignon, baked potato, green
> beans almondine, lettuce wedge with homemade avocado dressing. Dessert
> was a small scoop of lime sherbet. Remembering that evening always
> brings a huge smile to my face. (-:
>

It is good that you have memories that make you happy. Maybe you're not
such a dreadful bitch after all. :-)

I had some good meat yesterday. The office where I help out had a
birthday lunch. There was a big container of steak and individuals bowls
of green salad. My guess is that the owner's wife had some concerns
about my diabetes and made this meal low carb. That was nice of her.
Anyway, it was a large roasting pan of charcoal grilled sirloin that was
already sliced up. The only thing you had to do is eat the stuff. The
pan of meat cost $30, which seem like a great bargain. Tasty and cheap!
Me like.

On 5/3/2014 4:02 PM, DreadfulBitch wrote:
> On 5/1/2014 8:19 PM, Julie Bove wrote:
>> And why?
>
> Filet mignon, but only when prepared by a good cook. I have never
> prepared a steak so that it ends up edible - not on the grill or in a
> pan on stove top or oven.
>
> Best meal I ever had was at a small local restaurant in our former
> hometown. An 8oz perfectly prepared filet mignon, baked potato, green
> beans almondine, lettuce wedge with homemade avocado dressing. Dessert
> was a small scoop of lime sherbet. Remembering that evening always
> brings a huge smile to my face. (-:
>

The trick to a good filet mignon is to keep turning it in the skillet as
it sears. Not just front and back, but sides as well.

I once got to be in the chef game on a cruise ship and this is how the
head chef taught me to make it. Never fails.

You can't leave it be for more than 30 seconds.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
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On Sat, 03 May 2014 16:02:50 -0500, DreadfulBitch
> wrote:

>On 5/1/2014 8:19 PM, Julie Bove wrote:
>> And why?
>
>Filet mignon, but only when prepared by a good cook. I have never
>prepared a steak so that it ends up edible - not on the grill or in a
>pan on stove top or oven.

Then WTF are you here in a cooking group behaving like you know
everything... steak is the easiest food to cook, it's far more
difficult to cook Jello.

"Brooklyn1" > wrote in message
...
> On Sat, 03 May 2014 16:02:50 -0500, DreadfulBitch
> > wrote:
>
>>On 5/1/2014 8:19 PM, Julie Bove wrote:
>>> And why?
>>
>>Filet mignon, but only when prepared by a good cook. I have never
>>prepared a steak so that it ends up edible - not on the grill or in a
>>pan on stove top or oven.
>
> Then WTF are you here in a cooking group behaving like you know
> everything... steak is the easiest food to cook, it's far more
> difficult to cook Jello.

DB has never acted like she "knows everything." Most of us do have something
that we're not particularly good at cooking, which in no way means that we
don't belong in a cooking group.

Cheri

On 5/3/14, 5:02 PM, DreadfulBitch wrote:

> Filet mignon, but only when prepared by a good cook. I have never
> prepared a steak so that it ends up edible - not on the grill or in a
> pan on stove top or oven.

Coincidentally, I made two 8-oz. filets last night. They were USDA
Choice, from Publix, about 1-3/8 inches thick. They had wet-aged in the
refrigerator for five days, then been removed three hours before
cooking, dried thoroughly with paper towels, and sprinkled liberally
with house spice mix, black pepper, and kosher salt.

Cooking is simple: heat a piece of well-seasoned cast iron until it
smokes, and keep it very hot throughout cooking (an 8/10 setting on my
induction cooktop). These filets required 11 minutes of cooking (six
minutes on the first side; five on the second), and a five-minute rest
for perfectly medium rare. If you can do that, you can make a terrific
steak.

Instead of making a red wine sauce, this time I simply brushed them
generously with Frank's sweet red chili sauce.

Served with simply boiled golden potatoes and carrot chunks, bathed in a
little olive oil with minced fresh parsley and thyme. And a really nice
Syrah/Viognier.


-- Larry

On 5/3/14, 5:17 PM, Janet Wilder wrote:

> The trick to a good filet mignon is to keep turning it in the skillet as
> it sears. Not just front and back, but sides as well.
>....
> You can't leave it be for more than 30 seconds.

Sorry, but I must disagree. And recent Cook's Magazine testing agrees
with me. It makes *no* difference how frequently you turn a steak, so
long as you have enough heat to keep your pan/grill sufficiently hot.

-- Larry

On 5/3/2014 9:19 PM, pltrgyst wrote:
> On 5/3/14, 5:02 PM, DreadfulBitch wrote:
>
>> Filet mignon, but only when prepared by a good cook. I have never
>> prepared a steak so that it ends up edible - not on the grill or in a
>> pan on stove top or oven.
>
> Coincidentally, I made two 8-oz. filets last night. They were USDA
> Choice, from Publix, about 1-3/8 inches thick. They had wet-aged in the
> refrigerator for five days, then been removed three hours before
> cooking, dried thoroughly with paper towels, and sprinkled liberally
> with house spice mix, black pepper, and kosher salt.
>
> Cooking is simple: heat a piece of well-seasoned cast iron until it
> smokes, and keep it very hot throughout cooking (an 8/10 setting on my
> induction cooktop). These filets required 11 minutes of cooking (six
> minutes on the first side; five on the second), and a five-minute rest
> for perfectly medium rare. If you can do that, you can make a terrific
> steak.
>
> Instead of making a red wine sauce, this time I simply brushed them
> generously with Frank's sweet red chili sauce.
>
> Served with simply boiled golden potatoes and carrot chunks, bathed in a
> little olive oil with minced fresh parsley and thyme. And a really nice
> Syrah/Viognier.
>
>
> -- Larry
>
I'm glad you enjoyed the steaks. However, filet/fillet (or any good cut
of steak) doesn't require sauce. If you like sauces, marinades, etc,
great. To me all they do is cover up the taste of the meat. IMHO, of
course.

As for cooking, agreed about the well-seasoned cast iron pan with just a
little bit of oil in the pan. Do a quick sear, then reduce the heat. I
do about 5 minutes per side for a filet then yes, let it rest off the
heat. Results in no more than mid-rare. I use few seasonings. Pepper
is a must. I sprinkle with salt when I turn the steaks.

Jill

bigwheel wrote:
>
>I like strip steak. Which I think is the tough side of a T bone.

Got a 3 lb slab of top round defrosting for beef stew tomorrow... in
my voluptuous PIAZZA pot... got red spuds, onyuns, celray, carrots,
garlick, bayleaf, and two bottles of ale... gonna be yummy, got a
handful barley to thicken, thinkin' 'shrooms.

On 5/3/2014 9:36 PM, jmcquown wrote:
> On 5/3/2014 9:19 PM, pltrgyst wrote:
>> On 5/3/14, 5:02 PM, DreadfulBitch wrote:
>>
>>> Filet mignon, but only when prepared by a good cook. I have never
>>> prepared a steak so that it ends up edible - not on the grill or in a
>>> pan on stove top or oven.
>>
>> Coincidentally, I made two 8-oz. filets last night. They were USDA
>> Choice, from Publix, about 1-3/8 inches thick. They had wet-aged in the
>> refrigerator for five days, then been removed three hours before
>> cooking, dried thoroughly with paper towels, and sprinkled liberally
>> with house spice mix, black pepper, and kosher salt.
>>
>> Cooking is simple: heat a piece of well-seasoned cast iron until it
>> smokes, and keep it very hot throughout cooking (an 8/10 setting on my
>> induction cooktop). These filets required 11 minutes of cooking (six
>> minutes on the first side; five on the second), and a five-minute rest
>> for perfectly medium rare. If you can do that, you can make a terrific
>> steak.
>>
>> Instead of making a red wine sauce, this time I simply brushed them
>> generously with Frank's sweet red chili sauce.
>>
>> Served with simply boiled golden potatoes and carrot chunks, bathed in a
>> little olive oil with minced fresh parsley and thyme. And a really nice
>> Syrah/Viognier.
>>
>>
>> -- Larry
>>
> I'm glad you enjoyed the steaks. However, filet/fillet (or any good cut
> of steak) doesn't require sauce. If you like sauces, marinades, etc,
> great. To me all they do is cover up the taste of the meat. IMHO, of
> course.
>
> As for cooking, agreed about the well-seasoned cast iron pan with just a
> little bit of oil in the pan. Do a quick sear, then reduce the heat. I
> do about 5 minutes per side for a filet then yes, let it rest off the
> heat. Results in no more than mid-rare. I use few seasonings. Pepper
> is a must. I sprinkle with salt when I turn the steaks.
>
> Jill

I used to live in the Santa Maria, CA, area, and developed a taste for
Santa Maria-style barbecue. It features tri-tip roast; not a steak by
name, but you can almost treat it like one. It's lean, but if you cook
it rare it's tender and has an excellent meaty flavor. I like to rub it
down with balsamic vinegar, chopped garlic, black pepper, and good olive
oil.

> On 5/3/2014 9:36 PM, jmcquown wrote:
>> As for cooking, agreed about the well-seasoned cast iron pan with just a
>> little bit of oil in the pan. Do a quick sear, then reduce the heat. I
>> do about 5 minutes per side for a filet then yes, let it rest off the
>> heat. Results in no more than mid-rare. I use few seasonings. Pepper
>> is a must. I sprinkle with salt when I turn the steaks.
>>
>> Jill

I cook mine in a hot cast iron pan with a bit of oil too. I do about 3
minutes per side, then the pan into a 375 degree oven for another 3 minutes.
It's perfect for me.

Cheri

"Janet Wilder" > wrote in message
eb.com...
> On 5/3/2014 12:55 AM, Julie Bove wrote:
>>
>> "Janet Wilder" > wrote in message
>> b.com...
>>> On 5/2/2014 4:53 PM, Julie Bove wrote:
>>>>
>>>> "Janet Wilder" > wrote in message
>>>> eb.com...
>>>>> On 5/1/2014 11:22 PM, Julie Bove wrote:
>>>>>>
>>>>>> "Sqwertz" > wrote in message
>>>>>> ...
>>>>>>> On 2 May 2014 03:57:04 GMT, notbob wrote:
>>>>>>>
>>>>>>>> On 2014-05-02, Sqwertz > wrote:
>>>>>>>>
>>>>>>>>> It's still the one I mentioned the first ten times this question
>>>>>>>>> has
>>>>>>>>> been asked. Hasn't changed!
>>>>>>>>
>>>>>>>> C'mon Steve, 99.9% of all Qs asked on rfc have been asked 10X
>>>>>>>> before.
>>>>>>>> They'll be asked again, another "ten times". Who cares?
>>>>>>>
>>>>>>> Not Julie, that's for sure. She says she doesn't like steaks, so
>>>>>>> WTF
>>>>>>> she's asking is anyone's guess.
>>>>>>
>>>>>> Because my husband and daughter love steaks! I can't keep paying
>>>>>> $22.99
>>>>>> per pound to get a good steak.
>>>>>>>
>>>>>>> I just get a little perturbed when somebody asks a question and
>>>>>>> doesn't really give a flying **** about the answer. Which is the
>>>>>>> M.O.
>>>>>>> for many of her threads.
>>>>>>
>>>>>> But I doooo care. Which is why I asked.
>>>>>>>
>>>>>>> ObFood: Carnitas burrito with grilled onions, beans, and cheese for
>>>>>>> dinner.
>>>>>>
>>>>>> I have a hummus wrap with white onions and tomatoes. Kalamatta
>>>>>> olives
>>>>>> on the side.
>>>>>
>>>>> Sam's Club and Costco carry good rib eyes
>>>>
>>>> I've never been to Sam's but you have to buy so much meat at Costco,
>>>> it's rarely worth it.
>>>
>>> I shop at Sam's but have, in the past shopped at Costco. The largest
>>> amount you have to buy at either is two or three steaks. I was able
>>> to store them and other stuff in the freezer compartment of my RV
>>> refrigerator when we lived on the road. I have a much smaller RV now
>>> with a much smaller refrigerator and freezer and I can easily store 4
>>> rib eye steaks and other assorted items in it.
>>>
>>>
>>> You do not have to buy half a cow to take advantage of the club pricing.
>>
>> Not at *my* Costco. They have no packages of steaks with 2 or 3 in
>> there. Chicken is sold in reasonable amounts but I can do better on
>> chicken prices elsewhere.
>>
>> They changed the brand of grass fed. You now have to buy 3. 1.5 pound
>> packages which would be okay but... It is too fatty for my liking.
>> Their own stuff comes in about 5 pound packages and it is a bit leaner.
>> That's what I bought for the meatloaf.
>>
>> All of the other meat packages are just too large. The pot roast type
>> meat comes with two roasts per package. I am not sure how many steaks
>> but it is quite a lot.
>
>
> all the chain stores near you seem to be the objection to the rule.
>
> I buy my rib eyes in Sam's Club and they come either 2 or 3 to a package.
> NEVER more than 3 in a package.
>
> PS: I have shopped in Sam's all over the US and they all have 2 or 3 in
> a package.


I have never been to Sam's. But Costco packages are all large.

"Sqwertz" > wrote in message
...
> On Fri, 2 May 2014 22:55:09 -0700, Julie Bove wrote:
>
>> "Janet Wilder" > wrote in message
>> b.com...
>>
>>> I shop at Sam's but have, in the past shopped at Costco. The largest
>>> amount you have to buy at either is two or three steaks. I was able to
>>> store them and other stuff in the freezer compartment of my RV
>>> refrigerator when we lived on the road. I have a much smaller RV now
>>> with
>>> a much smaller refrigerator and freezer and I can easily store 4 rib eye
>>> steaks and other assorted items in it.
>>>
>>> You do not have to buy half a cow to take advantage of the club pricing.
>>
>> Not at *my* Costco. They have no packages of steaks with 2 or 3 in
>> there.
>> Chicken is sold in reasonable amounts but I can do better on chicken
>> prices
>> elsewhere.
>
> In my experience at Costco's across the U.S., Choice ribeyes and
> strips are sold in packages of 3 and 4, Prime steaks usually in
> packages of 2. And a Google image search will clearly back me (us)
> up:
>
> https://www.google.com/search?q=seat...nms&tbm=isc h
>
> Of course YOUR experience at Costco is different than the rest of the
> United States because if it was the same, then you wouldn't have
> anything to bitch about.

I will look next time I am in.

"bigwheel" > wrote in message
...
>
> 'Julie Bove[_2_ Wrote:
>> ;1927425']And why? Not being a steak lover myself (although I was as a
>> child), I
>> never know what kind to buy. I know that the NY steaks from Central
>> Market
>> at $22.99 per pound are very good but they're so expensive, I will only
>> buy
>> them for special occasions. They had some grass fed top round (I think
>> that
>> was what it was) on sale for $8.49 (reg $8.99) so I just bought that. I
>> had
>> asked for 4 but when I realized how huge they were, I only got three.
>> When
>> I saw them in the case, each one had sort of a little division of fat
>> down
>> the middle so I assumed each one was two steaks. Wrong! These were
>> very
>> juicy though and look like they would be good.
>>
>> It would seem that they have changed the names of some of the steaks
>> from
>> back when I used to eat them. I am familiar with Spencer, T Bone and
>> Fillet
>> Mignon but I didn't see any of those. They may well have been there but
>> I
>> missed them. My mind just of went blank when looking at the meat. Then
>> I
>> saw the sale sign and just too that.
>
> I like strip steak. Which I think is the tough side of a T bone.

Thanks!

On 5/1/2014 9:19 PM, Julie Bove wrote:
> And why? Not being a steak lover myself (although I was as a child), I
> never know what kind to buy. I know that the NY steaks from Central
> Market at $22.99 per pound are very good but they're so expensive, I
> will only buy them for special occasions. They had some grass fed top
> round (I think that was what it was) on sale for $8.49 (reg $8.99) so I
> just bought that. I had asked for 4 but when I realized how huge they
> were, I only got three. When I saw them in the case, each one had sort
> of a little division of fat down the middle so I assumed each one was
> two steaks. Wrong! These were very juicy though and look like they
> would be good.
>
> It would seem that they have changed the names of some of the steaks
> from back when I used to eat them. I am familiar with Spencer, T Bone
> and Fillet Mignon but I didn't see any of those. They may well have
> been there but I missed them. My mind just of went blank when looking
> at the meat. Then I saw the sale sign and just too that.

Flat iron or rib eye. Both are marbled with flavorful fat and yet tender
after cooking to rare.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"Cheryl" > wrote in message
eb.com...
> On 5/1/2014 9:19 PM, Julie Bove wrote:
>> And why? Not being a steak lover myself (although I was as a child), I
>> never know what kind to buy. I know that the NY steaks from Central
>> Market at $22.99 per pound are very good but they're so expensive, I
>> will only buy them for special occasions. They had some grass fed top
>> round (I think that was what it was) on sale for $8.49 (reg $8.99) so I
>> just bought that. I had asked for 4 but when I realized how huge they
>> were, I only got three. When I saw them in the case, each one had sort
>> of a little division of fat down the middle so I assumed each one was
>> two steaks. Wrong! These were very juicy though and look like they
>> would be good.
>>
>> It would seem that they have changed the names of some of the steaks
>> from back when I used to eat them. I am familiar with Spencer, T Bone
>> and Fillet Mignon but I didn't see any of those. They may well have
>> been there but I missed them. My mind just of went blank when looking
>> at the meat. Then I saw the sale sign and just too that.
>
> Flat iron or rib eye. Both are marbled with flavorful fat and yet tender
> after cooking to rare.
>
Thanks!

On 5/3/2014 5:02 PM, DreadfulBitch wrote:

> Best meal I ever had was at a small local restaurant in our former
> hometown. An 8oz perfectly prepared filet mignon, baked potato, green
> beans almondine, lettuce wedge with homemade avocado dressing. Dessert
> was a small scoop of lime sherbet. Remembering that evening always
> brings a huge smile to my face. (-:

Sounds just delicious!!


--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 5/2/2014 4:53 PM, Julie Bove wrote:
>
> "Janet Wilder" > wrote in message
> eb.com...
>> On 5/1/2014 11:22 PM, Julie Bove wrote:
>>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On 2 May 2014 03:57:04 GMT, notbob wrote:
>>>>
>>>>> On 2014-05-02, Sqwertz > wrote:
>>>>>
>>>>>> It's still the one I mentioned the first ten times this question
>>>>>> has
>>>>>> been asked. Hasn't changed!
>>>>>
>>>>> C'mon Steve, 99.9% of all Qs asked on rfc have been asked 10X
>>>>> before.
>>>>> They'll be asked again, another "ten times". Who cares?
>>>>
>>>> Not Julie, that's for sure. She says she doesn't like steaks, so WTF
>>>> she's asking is anyone's guess.
>>>
>>> Because my husband and daughter love steaks! I can't keep paying
>>> $22.99
>>> per pound to get a good steak.
>>>>
>>>> I just get a little perturbed when somebody asks a question and
>>>> doesn't really give a flying **** about the answer. Which is the
>>>> M.O.
>>>> for many of her threads.
>>>
>>> But I doooo care. Which is why I asked.
>>>>
>>>> ObFood: Carnitas burrito with grilled onions, beans, and cheese for
>>>> dinner.
>>>
>>> I have a hummus wrap with white onions and tomatoes. Kalamatta olives
>>> on the side.
>>
>> Sam's Club and Costco carry good rib eyes
>
> I've never been to Sam's but you have to buy so much meat at Costco,
> it's rarely worth it.

Sheezus. There's two of us in my household. Costco sells steaks in
packages of four. We split one steak per meal. So - four meal per
package is too large for you?
What's a freezer for?

On 5/3/2014 10:26 AM, Brooklyn1 wrote:


> I occasionally shop Sam's Club, if I ask their meat department will
> wrap one ribeye or as many as I want... every stupidmarket I've ever
> been to will do the same... just gotta ask.

I've asked at my local Costco; they turned me down. They said they are
not allowed to do custom cutting. I wanted a loin roast, so I asked if
they could just sell me part of the loin without cutting it into
steaks. Less work for them if you think about it, but the meat guy
apologized and said they're not allowed to do that.

On 5/2/2014 10:15 AM, Janet Wilder wrote:
> On 5/1/2014 8:19 PM, Julie Bove wrote:
>> And why? Not being a steak lover myself (although I was as a child), I
>> never know what kind to buy. I know that the NY steaks from Central
>> Market at $22.99 per pound are very good but they're so expensive, I
>> will only buy them for special occasions. They had some grass fed top
>> round (I think that was what it was) on sale for $8.49 (reg $8.99) so I
>> just bought that. I had asked for 4 but when I realized how huge they
>> were, I only got three. When I saw them in the case, each one had sort
>> of a little division of fat down the middle so I assumed each one was
>> two steaks. Wrong! These were very juicy though and look like they
>> would be good.
>>
>> It would seem that they have changed the names of some of the steaks
>> from back when I used to eat them. I am familiar with Spencer, T Bone
>> and Fillet Mignon but I didn't see any of those. They may well have
>> been there but I missed them. My mind just of went blank when looking
>> at the meat. Then I saw the sale sign and just too that.
>
> For me it's rib eye and only rib eye.
>

I love porterhouses, followed by NY strips, followed by ribeyes.
Costco's ribeyes are cut so large and thick, I often use them as small
beef roasts.

My mom once thawed out a ribeye by mistake, thinking she'd grabbed a
pork loin roast. She decided to go ahead and fix it as she'd planned
with the pork loin: seasoned, coated with bbq sauce, slow roasted in a
tightly covered pan. It was incredible.

On 5/5/2014 9:14 AM, Moe DeLoughan wrote:
> On 5/3/2014 10:26 AM, Brooklyn1 wrote:
>
>
>> I occasionally shop Sam's Club, if I ask their meat department will
>> wrap one ribeye or as many as I want... every stupidmarket I've ever
>> been to will do the same... just gotta ask.
>
> I've asked at my local Costco; they turned me down. They said they are
> not allowed to do custom cutting. I wanted a loin roast, so I asked if
> they could just sell me part of the loin without cutting it into steaks.
> Less work for them if you think about it, but the meat guy apologized
> and said they're not allowed to do that.
>
>
December, 1999 (yes, I remember when) I was planning to make Thai
dumplings for New Year's Eve. I went to what was then an Albertson's in
Cordova, TN. It was a recent acquisition after a local family owned
grocery chain sold out. I needed about 6 oz. of ground pork. All they
had were pre-wrapped packages of Hormel, all a pound or more.

I asked the butcher and he sighed. He said the new management didn't
allow them to grind anything but beef. Then he got a little angry and
said you know what? I've been a butcher for over 20 years, I know how
to clean a grinder! So he ground some pork for me. That Albertson's
didn't stick around long.

Jill

On 2014-05-05 9:10 AM, Moe DeLoughan wrote:

>>
>> I've never been to Sam's but you have to buy so much meat at Costco,
>> it's rarely worth it.
>
> Sheezus. There's two of us in my household. Costco sells steaks in
> packages of four. We split one steak per meal. So - four meal per
> package is too large for you?
> What's a freezer for?


That's where she keeps her brain so that it does not overheat in case
she should every actually use it.

On 5/5/2014 9:10 AM, Moe DeLoughan wrote:
> On 5/2/2014 4:53 PM, Julie Bove wrote:
>>
>>
>> I've never been to Sam's but you have to buy so much meat at Costco,
>> it's rarely worth it.
>
> Sheezus. There's two of us in my household. Costco sells steaks in
> packages of four. We split one steak per meal. So - four meal per
> package is too large for you?
> What's a freezer for?

According to the thread where she lost a lot of food due to a 15 hour
power outage, she allegedly cooks all the meat she buys and then freezes
it. I can't think of a better way to ruin a $22.99/lb, unidentified cut
of steak.

Jill

Sounds mighty yummy. Choice grade top round is on sale at Tom Thumb Safeway around these parts for 2.99. Snagged 10 pounds yestereday which has beef cleaned up..defatted..stripped..vacuum marinated and is slowly turning itself into beef jerky in the smoke of the big bbq pit. Round aint bad for stew but chuck is best for that in my book. Throw a can of diced Rotels in there with it. That will perk it up.

On 5/5/2014 9:01 AM, jmcquown wrote:
> I can't think of a better way to ruin a $22.99/lb, unidentified cut
> of steak.

I can. Just let me cook it. (-:

--
DreadfulBitch

I'm a nobody, nobody is perfect, therefore I'm perfect.

On Mon, 05 May 2014 08:10:24 -0500, Moe DeLoughan >
wrote:

> Sheezus. There's two of us in my household. Costco sells steaks in
> packages of four. We split one steak per meal. So - four meal per
> package is too large for you?
> What's a freezer for?

Freezing mini-meat loaves.


--

Good Food.
Good Friends.
Good Memories.

On Mon, 05 May 2014 08:14:15 -0500, Moe DeLoughan >
wrote:

> On 5/3/2014 10:26 AM, Brooklyn1 wrote:
>
>
> > I occasionally shop Sam's Club, if I ask their meat department will
> > wrap one ribeye or as many as I want... every stupidmarket I've ever
> > been to will do the same... just gotta ask.
>
> I've asked at my local Costco; they turned me down. They said they are
> not allowed to do custom cutting. I wanted a loin roast, so I asked if
> they could just sell me part of the loin without cutting it into
> steaks. Less work for them if you think about it, but the meat guy
> apologized and said they're not allowed to do that.
>

I've noticed they have certain price points that their packages hover
around, not less than $xx or more than $xx. I'm surprised no one else
has noticed it.


--

Good Food.
Good Friends.
Good Memories.