I got a great deal on a 6-1/2# striploin today. I'm going to slice it
into 2" thick steaks, apply freshly cracked Tellicherry pepper, and
cook it over a fire of well-seasoned hickory, seared on the outside,
and blue rare in the middle. Thin sliced steak is just plain stupid,
even if you prefer beef medium in the interior. We're going to have it
with that nice, gray French salt. Perhaps a bit of garlic butter.
IMO, the strip steak is the best tasting cut, and I can hardly believe
it was that cheap ($2.98/#!!)
Happy, happy.

--Bryan

On Thu 02 Mar 2006 10:32:29p, Thus Spake Zarathustra, or was it Food Snob?

> I got a great deal on a 6-1/2# striploin today. I'm going to slice it
> into 2" thick steaks, apply freshly cracked Tellicherry pepper, and
> cook it over a fire of well-seasoned hickory, seared on the outside,
> and blue rare in the middle. Thin sliced steak is just plain stupid,
> even if you prefer beef medium in the interior. We're going to have it
> with that nice, gray French salt. Perhaps a bit of garlic butter.
> IMO, the strip steak is the best tasting cut, and I can hardly believe
> it was that cheap ($2.98/#!!)
> Happy, happy.
>
> --Bryan

I hope it's tender. The last time I bought steak at a sale price, it looked
beautiful but was tough as leather. I don't take a chance on steak anymore,
and pay full price at the butcher shop. It's guaranteed.

--
Wayne Boatwright o¿o
____________________

BIOYA

Wayne Boatwright wrote:
> On Thu 02 Mar 2006 10:32:29p, Thus Spake Zarathustra, or was it Food
> Snob?
>
>> I got a great deal on a 6-1/2# striploin today. I'm going to slice
>> it into 2" thick steaks, apply freshly cracked Tellicherry pepper,
>> and
>> cook it over a fire of well-seasoned hickory, seared on the outside,
>> and blue rare in the middle. Thin sliced steak is just plain stupid,
>> even if you prefer beef medium in the interior. We're going to have
>> it with that nice, gray French salt. Perhaps a bit of garlic butter.
>> IMO, the strip steak is the best tasting cut, and I can hardly
>> believe
>> it was that cheap ($2.98/#!!)
>> Happy, happy.
>>
>> --Bryan
>
> I hope it's tender. The last time I bought steak at a sale price, it
> looked beautiful but was tough as leather. I don't take a chance on
> steak anymore, and pay full price at the butcher shop. It's
> guaranteed.

I agree, Wayne. Great looking steak is usually tough as nails. It
absolutely *must* have some fat on it in order to be tender and taste good.
And some of the best steak I've ever had was thin cut "breakfast" steak.

Jill

Food Snob wrote:
> I'm going to slice it
> into 2" thick steaks, apply freshly cracked Tellicherry pepper, and

sounds nice, ever use whipped herb butter as a sauce
shallots are good in the sauce

Food Snob wrote:
> I got a great deal on a 6-1/2# striploin today. I'm going to slice it
> into 2" thick steaks, apply freshly cracked Tellicherry pepper, and
> cook it over a fire of well-seasoned hickory, seared on the outside,
> and blue rare in the middle. Thin sliced steak is just plain stupid,
> even if you prefer beef medium in the interior. We're going to have it
> with that nice, gray French salt. Perhaps a bit of garlic butter.
> IMO, the strip steak is the best tasting cut, and I can hardly believe
> it was that cheap ($2.98/#!!)

I have a very ugly suspicion that you might have gotten some
select-grade meat at that price. If not, you're very fortunate.

Pastorio

> IMO, the strip steak is the best tasting cut, and I can hardly believe
> it was that cheap ($2.98/#!!)
> Happy, happy.
>
> --Bryan

Me too NY strip is my favorite. Must be select ..for that price. I have
'em cut 1 1/2 inches and that is nearly too big.. hungry man portion.
Rather have choice for the extra money..easier on the teeth.

"jmcquown" > wrote in message
...
> Wayne Boatwright wrote:
Bryan's inexpensive strip steak
>>
>> I hope it's tender. The last time I bought steak at a sale price, it
>> looked beautiful but was tough as leather. I don't take a chance on
>> steak anymore, and pay full price at the butcher shop. It's
>> guaranteed.
>
> I agree, Wayne. Great looking steak is usually tough as nails. It
> absolutely *must* have some fat on it in order to be tender and taste
> good.
> And some of the best steak I've ever had was thin cut "breakfast" steak.
>

I was taught that a great-looking steak is decently marbled, not one that is
red throughout. Revise your aesthetics a bit, and you'll think that
great-looking steaks taste as good as they look!

CHris

On 2 Mar 2006 21:32:29 -0800, "Food Snob" > wrote:

>I got a great deal on a 6-1/2# striploin today. I'm going to slice it
>into 2" thick steaks, apply freshly cracked Tellicherry pepper, and
>cook it over a fire of well-seasoned hickory, seared on the outside,
>and blue rare in the middle. Thin sliced steak is just plain stupid,
>even if you prefer beef medium in the interior. We're going to have it
>with that nice, gray French salt. Perhaps a bit of garlic butter.
>IMO, the strip steak is the best tasting cut, and I can hardly believe
>it was that cheap ($2.98/#!!)

My local stupidmarket has had a special this past week on T-bone
steaks. $11.00/Kilo, which is pretty damned good for around here.

So I bought 2 of the thickest, best marbled steaks with the biggest
tenderloin sections I could find. (Cost me $14.00 for the pair.)

Here's how I use them:

Unwrap and cut the tenderloin off each steak. Wrap up the pair of
tenderloins separately. (The two tenderloins came to almost 12 ounces
total.) This is one meal for the two of us. Wrap up the remaining two
steaks separately and freeze. We will grill these one at time and
share. And the dog gets the bone. :-)

So we get 3 person-servings and one dog-serving from a $7.00 steak.
And they are really, really good.

Jo Anne