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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    I've never understood the fascination with Kobe beef. I've tried it. It was fine but to me it wasn't any better than any other prime grade beef. And Wagu beef with all that fat marbling? No thanks.
     
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  2. James331

    James331 Touchdown! Greaser!

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    Filet mignon, tri tip, NY strip, ribeye with the right amount of fat
     
  3. asicer

    asicer En-Route

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    What's that roast doing in a steak thread? ;)
     
  4. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    Given that I allowed Prime Rib as a choice, I figured tri tip cut in to steaks would count.
     
  5. James331

    James331 Touchdown! Greaser!

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    You 805 brah? ;)

    [​IMG]
     
  6. Crashnburn

    Crashnburn Pre-takeoff checklist

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    :yeahthat:

    Best is nothing, or a little bit of truffle butter. My favorite is filet mignon wrapped with bacon!:happydance:
     
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  7. Ryanb

    Ryanb Touchdown! Greaser! PoA Supporter

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    You do realize that Kobe is just a breed, right?

    Since cows are either fed grass or grain, I doubt you’d be able to taste much of a difference between a Charolais and a Kobe steak if you didn’t already know the difference beforehand.
     
  8. Scott@KTYR

    Scott@KTYR Pattern Altitude

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    CAJUN BUTTER STEAK BITES
     
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  9. Pugs

    Pugs Pre-takeoff checklist

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    Steak? Moose, it's what's for dinner (when you have several hundred pounds in the freezer):)

    [​IMG]
     
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  10. Ravioli

    Ravioli Ejection Handle Pulled

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    This thread makes me want to get some T-Bones for Saturday afternoon.
     
  11. Mooney Fan

    Mooney Fan Line Up and Wait

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    Mr PorterHouse
     
  12. Matthew

    Matthew Touchdown! Greaser!

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    had a strip steak, baked potato, and salad tonight

    it was good
     
  13. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    I would rock that.
     
  14. Mooney Fan

    Mooney Fan Line Up and Wait

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    Tri-Tip is bad a$$. Never saw or tasted one until I went out to CA. How come I can't find that cut here in TN?
     
  15. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    I don't know why that is. I guess everywhere else it is one of those cuts that gets made in to hamburger. Speaking of tri tip, I'm going to make one tonight.
     
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  16. Matthew

    Matthew Touchdown! Greaser!

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    There was a story a couple weeks(?) ago in the KC paper about tri-tip history. It’s pretty much a CA cut. Even in a beef-centric burg like KC you will rarely find it.


    Edit:

    It wasn’t an article in the KC paper, it was a link in the KCBS sit to an article:

    https://barbecuebible.com/2014/06/13/12-things-know-tri-tip/
     
    Last edited: Feb 23, 2019
  17. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    Tip #11 is key. Cutting it right is crucial. I do the same - I split it in to two on the division of the grain, and cut both halves cross grain.
     
  18. Mooney Fan

    Mooney Fan Line Up and Wait

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    When I lived out in CA, I used to send Harris Ranch Tri-Tip to family here in TN. Now that I live here, I have to order from Harris Ranch when I want a good one.
     
  19. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    Harris Ranch rocks. Except it smells like cow dung, even at 5,000 feet.
     
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  20. Mooney Fan

    Mooney Fan Line Up and Wait

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    I would load the cooler and fly the Mooney up for their Prime Rib sandwich lunch then hit the butcher shop and load up for flight back to OXN. Me and a BO fired up same time. He called on the radio and told me to go first, but he would catch me by BFL.

    And he did lol
     
  21. Ryanb

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    I must’ve not cooked my tri-tip correctly, because it was like eating a leather boot. What’s the secret?
     
  22. James331

    James331 Touchdown! Greaser!

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    Cook it over a wood fire grill, you need to be able to hold your hand at grill height for 5 seconds, most in CA use grills where you can wind up or down the tray. Aside from that spices, and stab some garlic into it, toss some garlic bread on the grill too, some stuffed bacon wrapped jalapeño, add beverage of choice and bada bing
     
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  23. Mooney Fan

    Mooney Fan Line Up and Wait

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    A good marinade. Soak overnight, cook 45 minutes indirect heat. Don't overcook it as it will bleed out nicely when cut.
     
  24. Mooney Fan

    Mooney Fan Line Up and Wait

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    296D346F-4167-43AE-A05E-2FDD363728AE.jpeg
    Yep. This was my rig in CA
     
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  25. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    Could be a lot of things - overcooked or undercooked, not sliced right (slicing is critical) or it might have just been a low grade. Happens.

    I just use a standard Weber charcoal. Nothing fancy. I like to cook it covered, takes about 30-35 minutes or so. Let it stand for a while. Slice. Eat. Also, usually there is a big thick pad of fat on the bottom. Cut as much off as possible to avoid flare ups and a burnt fatty taste. Also interferes with the seasoning process.
     
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  26. IK04

    IK04 Cleared for Takeoff

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    Used to be you could go to Texas Land and Cattle and get a "fresh" steak, off the menu. It was not aged and was butchered within the previous 24 hours. Tasted totally different from the stuff at the grocery store!
     
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  27. Mooney Fan

    Mooney Fan Line Up and Wait

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    And don't forget the fresh salsa! After living in Oxnard Ca for 37 years, there's not much I miss from out there, but tri-tip and awesome Mexican food plus the weather make me home sick.
     
  28. Mooney Fan

    Mooney Fan Line Up and Wait

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    There is a place me and the wife ate at while in Red Lodge MT where your steak was still on the hide 24 hours ago. And they don't season it! Best dam steak I have had next to Far Western in Guadalupe CA
     
  29. Matthew

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    I'm up for cooking about any cut of meat, but for something I haven't done before I need to sample it somewhere first. I just got home from Sam's Club, I was going to see if they had tri tips but I forgot about that when I saw the cowboy steaks.
     
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  30. Mooney Fan

    Mooney Fan Line Up and Wait

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    +1 on the Cowboy steak at Sams. Me and Mrs MooneyFan split one and it is perfect.
     
  31. IK04

    IK04 Cleared for Takeoff

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    I stayed in Red Lodge while flying fire suppression missions in the big fire of 1988. Loved it!

    Yep, that freshly butchered meat has a bloody, gamy taste that is unknown to most everybody! Yum!
     
  32. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    IMG_4494.JPG

    Okay the complexities of tri tip structure. This is for illustrative purposes only - the tri tip will be sliced after it is grilled. This is a tri tip, trimmed it, smacked it, flipped it, rubbed it down, oh no.... Start but cutting in half as so.

    IMG_4495.JPG

    Then on the top half, cut cross grain as so...

    IMG_4496.JPG

    Then on the bottom half, as so. The angle is close in this particular case but often times it is not.
     
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  33. James331

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  34. Mooney Fan

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  35. flhrci

    flhrci Final Approach

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    The secret is to order from "House of @Sac Arrow " steakhouse.
     
  36. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    Damn straight. For the record, that tri tip was super ultra five star warp drive hella good. I didn't get a shot of the finished product because I was in super beast straight up animal devour mode.
     
  37. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    C7FC2F20-245D-4C81-87C8-49DB82E3C237.jpeg 3CBDD3B5-2BB3-4CEB-A7EE-C1591BB3708A.jpeg A60162A9-0A1F-4995-92E7-78651E73F251.jpeg 66A658C3-66BE-4610-9D2D-6B387280B6A6.jpeg

    Gratuitous tri tip shots.
     
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  38. jaymark6655

    jaymark6655 Pre-takeoff checklist

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    Ribeye, minimum 1" thick. 2" or more is better. Still on the bone, the best. Meat should only every be cooked over fire, especially natural wood. Cast iron skillet is okay. Simply seasoning optional, marinades - NO!

    Zagreb in Bloomington, IN is about the only restaurant steak that I have truly enjoyed ($50/steak), it tasted like the ones I cook at home. Most other places are over seasoned or poorly cooked and often not worth what they charge.
     
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  39. Unit74

    Unit74 Final Approach

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  40. Sac Arrow

    Sac Arrow Touchdown! Greaser!

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    Homie don't do beans, and it's sourdough here, for those that eat it. The side was cole slaw.