A steak thread

Discussion in 'Hangar Talk' started by Sac Arrow, Jan 28, 2019.

?

What is your favorite cut of steak?

  1. Prime Rib (trick question, that is a roast)

    10.9%
  2. Ribeye

    56.5%
  3. NY Strip

    25.0%
  4. Chuck (like, in a steak, seriously?}

    3.3%
  5. Sirloin

    7.6%
  6. Something else, too lazy to cover all bases

    19.6%
Multiple votes are allowed.
  1. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    Playa fo real
    IMG_4234.jpg
    This is a follow up on a previous cole slaw thread where the discussion of horseradish came in to play re: admixture to cole slaw.

    This is the Vietnamese rendition of an American steak, made in a place that professes to make American steaks. The steak? A medium grade sirloin cut, probably Australian. In USDA terms it's about a Select grade. But it's the best they can throw at you here. But that is in fact horseradish on the steak. I'm not sure they get the concept that horseradish is normally reserved for rib roast, but we'll roll with that. The mushrooms are a local variety with the small heads and long stems. That is gravy. The whole roasted garlic is a nice touch.
     
  2. falconkidding

    falconkidding Line Up and Wait

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    Ribeye or if im feeling cheap a nice sirloin.
     
  3. eman1200

    eman1200 Touchdown! Greaser! PoA Supporter

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    There’s a cole slaw thread?!??
     
  4. Ryanb

    Ryanb Touchdown! Greaser! PoA Supporter

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    Don’t feel bad, I missed them all too.

    Anyway, that meal looks like a humdinger, Sac!
     
  5. frfly172

    frfly172 Touchdown! Greaser! PoA Supporter

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    A scotch fillet from down under.
     
  6. Hank S

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    At least the meat wasn't overcooked. It's a real medium rare! I've taken to ordering "Rare" the last several years, so that I don't get Medium or sometimes Medium Well.

    Looks tasty, too! Just needs a cold beer . . . . .
     
  7. asicer

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    BTW, a flat iron steak is technically a chuck steak and prepared properly it can be just as good as one of the loin cuts. If you isolate the chuck steak category to flat iron, I think you pretty much nailed my preference order from top to bottom.
     
  8. asicer

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    Also, I'll bet a sirloin like that one would be great if prior to cooking it had been marinated for a short bit of time in a few dashes of soy and/or fish sauce (think Asian version of Worcestershire sauce). Maybe some hoisin and sriracha, too.
     
  9. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    Trust me, cold beers were in effect, just not in view. But yes, I know the predicament. I do the same. The taste was fine, but it wasn't top tier either.

    That is true. Chuck is actually quite tasty as a cut.

    Sure - thin sliced strips of beef grilled or fried up in sauces are pretty common. This place's 'shtic' is to have Western style steaks. But given the mediocre cuts of beef, thin strips grilled or cooked up in pho are generally preferable. It's not that they don't eat their share of beef, they just don't eat it in the form of steaks.
     
  10. Heftiger

    Heftiger Pre-takeoff checklist

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    I think my sirloin at Applebee’s tonight was better than that.
    I’m sure other cultures think the same of us when they visit and see our rendition of their favorite food.
     
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  11. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    Very true. One of my favorite chain steak restaurants is Outback. It has an Australian motif. They are now in Australia. It's ironic to have an American company provide an Australian themed restaurant in Australia, but they do and they even ship the beef from the US.
     
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  12. cgrab

    cgrab Pattern Altitude

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    Mmmmm, rare meat. In the middle east, the recipe for steak is cook until done and then repeat. I could not eat the steak in the DinFacs while deployed.

    How to make steak: Very hot grill, add meat about 1.5 inch thick, when the meat is seared to the point that the grill lets go turn it over and do the same. Always serve with grilled onions. Keep the horseradish for prime rib.
     
  13. Skyrys62

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    Although I voted Ribeye, as it's the easiest for me to just slap on the grill and get a good result, I do agree that it's not only the preparation, but the selection of the cut, as well as it's origin.
    Lot's of variables at play. With all things equal, it is the winner to me.

    Funny though, I rarely buy steaks anymore because the meat is so high. About as cheap to go get a meal at the local TFR. (Texas F*****g Roadhouse)!

    ps... please don't let 'steaks' start a plural vs. non-plural thread derailment ;)

    oh crap, I shouldn't have said that..
     
  14. Ravioli

    Ravioli Final Approach

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    Prime Rib (in all it's allowed variants) - Rare to Medium rare, Au Jus, Straight horseradish.
    Ribeye - Medium rare. Seasoned salt and pepper should be all it needs.
    Sirloin - Medium - Pass me the A1 sauce.
     
  15. EdFred

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    Porterhouse - Medium rare plus.
     
  16. Raymo

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    Flank is one of my favorites, prepared using @cgrab's method. Salt and pepper, cut on a bias.
     
  17. SoonerAviator

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    1. NY/KC Strip - I like being able to easily separate the fat/gristle from the meat
    2. Ribeye - most flavorful, but that comes with the fact that the fat is marbled-in and not able to be separated
    3. Filet - generally most tender, but usually too pricey for me at a restaurant
    4. All other cuts are about the same to me, but I usually won't order a steak in those cuts, but it's fine for making ka-bobs or hamburgers/etc.

    Temp - medium-rare to medium, never anything past medium.
     
  18. flhrci

    flhrci Final Approach

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    How come this was not a choice? :) (Never had it btw.)

    [​IMG]
     
  19. Ravioli

    Ravioli Final Approach

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    Just add Cheez Whiz and grilled onions!

     
  20. Fallsrider

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    I used to eat these a lot 25 to 30 years ago. They're not half bad. I haven't had one in well over 20 years, though. I have no desire for them now.
     
  21. Timbeck2

    Timbeck2 Final Approach

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    Something else. Porterhouse - NY Strip and Filet Mignon in one steak!
     
  22. Bill Jennings

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    Either ribeye or filet mignon, medium rare, depending on what looks good.
     
  23. Ryanb

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    I usually go for Top Sirloin or NY Strip, but a good flat iron steak tastes good when doing fajitas. Toss in some bell pepper and onion and you’ve got it made!
     
  24. flyingron

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    What do you have against the tenderloin? Either by itself or as a good T-bone/porterhouse.
     
  25. mkosmo

    mkosmo Pattern Altitude PoA Supporter

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    A good steak doesn't need all that fancy stuff.
     
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  26. Bill Jennings

    Bill Jennings Touchdown! Greaser! PoA Supporter

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    Agreed. Lightly salted, some cracked black pepper, and I'm good.
     
  27. FormerHangie

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    We favor strip steaks at my house. We also do a rub of paprika, salt, pepper, garlic, onion, turmeric, and coriander. I know, go ahead and put the cuffs on me now.

    Sirloin is tasty but a bit chewy. Ribeye is good too, but some people don't like the fat in it. In my estimation, filet/tenderloin is best made into tournedos.
     
  28. Ryanb

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    I personally don’t like rib-eye’s for that reason...too fatty.
     
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  29. asicer

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    Despite the name, I think that's really shawarma or gyro minus the lamb. :)
     
  30. flyingron

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    And it ain't a steak sub in the east coast sense of the word. Steak subs are made by slicing/chopping actual steak, not forming planks of ground meat.

    It's even a poor approximation of a gyro which in addition to lamb has more character than the steakum wafers.
     
    Last edited: Jan 29, 2019
  31. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    I guess I categorically excluded filet, because it is so pricey it isn't even on my radar. That said, I did splurge a few months ago and barely seared the edges in a pan and ate, with grilled onions. It was very good.

    Technically tri tip is a roast, all though you could slice it up and cook it as steak. That isn't nearly as good as cooking the whole thing to roughly medium rare and slicing, however. Nine times out of ten a tri tip is going on the grill, vs. steaks. I get steaks if they are on sale.
     
  32. Sac Arrow

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    You know what I totally forgot about. Flank steak. This most righteous cut was had at Harris Ranch, at a Purple Board fly-in meat up.
     
  33. PaulS

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    Market Basket, NY Strip, prime, $4.99 a pound. I might go back and buy ten more.
     
  34. FormerHangie

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    Filet is pricey if you order it in a restaurant. A week from Thursday is our wedding anniversary, and I'm going to make tournedos, each of which requires a four ounce filet. All up, the cost per serving is about what a combination meal costs at Chick-fil-a.
     
  35. Sac Arrow

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    Locally (back home in Cali rather) it's around $20/lb even at the wholesale grocery stores. That is over the top for me. My upper limit is around $9/lb or I'm getting chicken or pork for the grill.
     
  36. FormerHangie

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    Kroger sometimes has it for $14 a pound. Since a serving size when making tournedos is four ounces, it doesn't make for that expensive of a dinner. Not that we eat like that every night, or for that matter, every week.
     
  37. OkieFlyer

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    I love steak! I voted Ribeye because I eat it most often, but just about any cut of bovine flesh is delish.

    I keep a list in my head of top 5 steaks I've ever had. Interestingly, my top five consist of steaks from chain reataurants, one fancy joint, and homemade. In my quest for fine beef, I've come to the conclusion that no matter where the steak is prepared, how much it cost, or how much love was put into it, the single most important thing that makes or breaks a steak is the cow itself.
     
  38. PaulS

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    My nephew has a sous vide setup, he takes the cheapest cut of steak he can find, put some spices on it, vac seals it in a bag and puts it in the sous vide for 13 hours, he finishes it with a torch. He says it makes some of the most tender flavorful steak he's had. I haven't tried it, don't like the idea of sous vide, but this idea might change my mind.
     
  39. Sac Arrow

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    You could pull off the same reasonably well in the crock pot in less time. I wouldn't go low, slow cooking for anything that qualifies as a steak, though.
     
  40. Sac Arrow

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    That is why I prefer mine in the form of Prime Rib/Standing Rib Roast. There is better fat control. But again, it just depends on the cut. A thick, lean ribeye steak comes better off the grill than a thin, fatty cut.