[NA] Best cut for a steak?

Had some friends over last summer and fired up the grill. I do my steaks very pink but no red. One of the guests likes them the same way. The other three want them well done. I pull them off and they are completely gray all the way through. Two of them are OK with that. The other wants it back on the grill. OK. Well, the rest of us aren't waiting, so we are eating, talking, whatever, and suddenly I'm like, Oh crap, your steak is still on the grill. Had to be fifteen more minutes past well done. Pull this "thing" off the grill and serve it up. "Oh, that's perfect!"

Glad it was BYOS and I wasn't supplying them.
 
asicer said:
That's a great way to do it. A few pointers that might make it even better, though would be to roast first and sear last and use the grill for both. It does take a bit of skill regulating the temperature of the grill,though. Set up a 2 level fire, roast it on the cool side and temp it with an instant read thermometer. A few wood chips can add a little flavor during the roasting period, too. Once it's done on the inside, pull it off and kick up the fire (open the vents if using charcoal, crank up the burners if using gas). While the fire is heating up, the bird is resting and by the time the grill is ready for searing the juices would have redistributed thereby reducing the chances for dry meat. Also, the skin should have released enough moisture and rendered enough fat during the roasting period that it should get extra crispy during the sear.
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That's how I would like to do it.......I don't know that I am skilled enough with my gas grill at the moment to get a roast correct, at least for a thicker cut. Then again, I got pretty good at the gas stovetop in my previous home, and I suppose it is somewhat a similar proposition (a lot of human interaction/checking on stuff)
 
Yeah, we all take ours medium rare. Again, the sous vide does a great job. For the one guest who wanted it medium well, I just butterflied hers and cooked it more while I was browning off the others.
 
I do a meat thermometer if I'm doing an oven roast. Other than that, I let my nose and experience prevail.
 
EdFred said:
Had some friends over last summer and fired up the grill. I do my steaks very pink but no red. One of the guests likes them the same way. The other three want them well done. I pull them off and they are completely gray all the way through. Two of them are OK with that. The other wants it back on the grill. OK. Well, the rest of us aren't waiting, so we are eating, talking, whatever, and suddenly I'm like, Oh crap, your steak is still on the grill. Had to be fifteen more minutes past well done. Pull this "thing" off the grill and serve it up. "Oh, that's perfect!"

Glad it was BYOS and I wasn't supplying them.
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Sounds like my late mother-in-law. No such thing as overcooked for her.

Once when I was grilling burgers I put a charcoal briquette on a bun and put it on her plate. She laughed, but I was surprised she didn't eat it.
 
I just had steak-umms. the thought sounded good in my head before I made them.
 
Santa Maria, fiilet mignon, or NY

Cooked to a medium rare over a real fire grill of course, served with a good microbrew or smoky single malt scotch.
 
For some reason, beef prices were through the roof. So, tonight's bbq (yes I'm using the term to include grilling, sue me) is pork chops. Ribeye and Porterhouse cuts. So, sort of steaky. Ish. The tri tip looked damned good but at nine bucks a pound I'm passing, man.
 
Half Fast said:
My new work assignment has me there once or twice a month.

(Legendary?)
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Sac Arrow said:
For some reason, beef prices were through the roof. So, tonight's bbq (yes I'm using the term to include grilling, sue me) is pork chops. Ribeye and Porterhouse cuts. So, sort of steaky. Ish. The tri tip looked damned good but at nine bucks a pound I'm passing, man.
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Where is it from, China?
 
Someone is likely to have me assassinated (and banned) for this post...
But here goes!
Some days, I've been driving all day and just want to have a steak. I got no time so I go visit Golden Corral after 4pm. There I can eat damn good tasting steak within a few minutes of arriving. Literally, 5 minutes after I park, I'm eating steak that is really good.

One day I pulled the manager aside and asked how they pulled this off.
1. Their steak cuts aren't that good of a cut... but
2. What they do is, they do a needle injected marinate 24 hours before,
3. Then it sits for that time and...
4. Bring the cuts out to cook.
5. They do a 'bounce test' on the meat on the grill. To determine it's done-ness.

I wish I was that good of a cook, but their stuff tastes devine, plus the dudes that do the cooking are experienced, and know what they are doing.

SO! If you're in a hurry and hungry, and no time to do the backyard thing, I'd recommend Golden Corral. 15 bucks, and you're getting fat on the cheap and easy.
Unless of course, the populace just makes you shiver at the thought of dining there.
 
D Ryan said:
Someone is likely to have me assassinated (and banned) for this post...
But here goes!
Some days, I've been driving all day and just want to have a steak. I got no time so I go visit Golden Corral after 4pm. There I can eat damn good tasting steak within a few minutes of arriving. Literally, 5 minutes after I park, I'm eating steak that is really good.

One day I pulled the manager aside and asked how they pulled this off.
1. Their steak cuts aren't that good of a cut... but
2. What they do is, they do a needle injected marinate 24 hours before,
3. Then it sits for that time and...
4. Bring the cuts out to cook.
5. They do a 'bounce test' on the meat on the grill. To determine it's done-ness.

I wish I was that good of a cook, but their stuff tastes devine, plus the dudes that do the cooking are experienced, and know what they are doing.

SO! If you're in a hurry and hungry, and no time to do the backyard thing, I'd recommend Golden Corral. 15 bucks, and you're getting fat on the cheap and easy.
Unless of course, the populace just makes you shiver at the thought of dining there.
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Ate at CG one night last week, in fact. Steak was a little tough but the flavor was excellent.
 
I had a fellow Navion owner who was VP of McCormick. When their Montreal Steak Seasoning hit the market, I told him we'd found a great new product and he knew what I was going to say. Apparently it was their biggest success in a long time.

I used to be a regular at the Aberdeen (MD) Golden Coral back when they were exclusively a steak place. Had real nice steaks well done there. I decline to go after they turned it into the feeding frenzy buffet. The few venues I've tried have had lousy food compared to what I had been used to.
 
mtuomi said:
Speaking of steak. I just placed an order for some A5 Wagyu from Japan...
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After utilizing my google-fu, I am now an expert on wagyu.

That's a lot of avgas in steak! Jet fuel too considering it's probably being flown from Japan.
 
overdrive148 said:
After utilizing my google-fu, I am now an expert on wagyu.

That's a lot of avgas in steak! Jet fuel too considering it's probably being flown from Japan.
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I sold my plane a year ago, so instead of spending money on Avgas, I'm spending it on steak :(
And yes, it comes from Kagoshima prefecture in Japan. It's like porn, only more satisfactory.

(btw. congrats on 3000 posts!)
 
mtuomi said:
I sold my plane a year ago, so instead of spending money on Avgas, I'm spending it on steak :(
And yes, it comes from Kagoshima prefecture in Japan. It's like porn, only more satisfactory.

(btw. congrats on 3000 posts!)
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Can't argue with that, that's gonna be a mean steak! Also holy crap I didn't even notice.

I'd like to thank the academy, my friends and family, and the post counter for counting my posts all these years!
 
I wouldn't say that injecting saline solution is exactly a great practice........a lot of food dorks have debunked that as a useful method since most of it just bleeds out during cooking and post cook rest (if they even do that). That being said, I'm a fan of steak and not above the Golden Corral for a cheap steak. Turns out, there are some pretty cheap steaks that still taste awesome in terms of beefy flavor......you could probably grill a chuck, and while the texture would be off, the flavor would be on point.
 
35 AoA said:
I wouldn't say that injecting saline solution is exactly a great practice........a lot of food dorks have debunked that as a useful method since most of it just bleeds out during cooking and post cook rest (if they even do that). That being said, I'm a fan of steak and not above the Golden Corral for a cheap steak. Turns out, there are some pretty cheap steaks that still taste awesome in terms of beefy flavor......you could probably grill a chuck, and while the texture would be off, the flavor would be on point.
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Chuck is actually really good as a steak. It's hard work to eat, but the flavor is great.
 
The thread inspired so we went to GC for late afternoon lunch/dinner thing. Wasn’t awful, wasn’t great, but was good and a reasonable price for what we got.

I like their dinner rolls. Probably had one more of those than I should have. But I made sure to have a nice hefty salad and the steak first to keep away from the desserts and junk. Had a little bit of their bourbon chicken on a little rice too, some pickled beets, and other veg, and a very small helping of new potatoes.

I get a kick out of how they set up the steak cooking area. They make it look like it’s just chefs cooking stuff and kinda doesn’t look like a service window or anything, and then they surround it with heavy starches like the Mac n Cheese and what not, so the uneducated or indecisive don’t ask for their steak. They just load up on the carbs.

Interesting industrial design concept to try to make it look like you order somewhere else or something. Of course the microphone hanging on a cord from the ceiling so the meat cooks can talk to you is a dead giveaway...

Weird place. But the food is fine if you avoid the massive piles of carbs everywhere. That or you are doing carb loading for massive workouts. Ha.
 
mtuomi said:
Chuck is actually really good as a steak. It's hard work to eat, but the flavor is great.
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absolutely, thats specifically why I mentioned it......probably more flavor than a lot of expensive cuts, just lacks the texture
 
asicer said:
Do you guys not consider a flat iron steak to be chuck?
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sure, there are several cuts taken from the chuck. Should have been more specific, but I was talking more to the other ones that don't traditionally lend themselves to "steak" prep.
 
My folks used to cook/grill chuck steaks a lot when I was growing up. I like chuck, but I like it better in hamburger form, or as a pot roast. There is a local restaurant that sometimes offers a chuck roast as a special, cooked in the smoker. It is outstanding.
 
Sorry for the pornographic picture.

You don't need much of a sear/char on real Japanese Wagyu. There is so much intramuscular fat that it very quickly starts to boil instead of searing when the fat renders and melts. Maillard reaction isn't that critical on meat with such a huge amount of fat, it melts in your mouth anyway. You just need the fat to melt, and then it's ready to eat. This was steak perfection.

No more moo. by , on Flickr
 
asicer said:
Nice! Way different from the American "Kobe" available in the USA.
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Yeah, American "Kobe" is BS. USA is one of the few developed countries in the world that don't respect any of the international trademark/protected origin laws. So that's why you can have "Kobe burgers" here. Which have nothing to do with real Kobe beef.

This stuff is almost orgastic. 4oz serving is enough even for a big guy like myself. Costs about the same as a high end steak for one in a nice steakhouse. But wipes the floor in quality, if this style of meat is what you're craving for.

It's like eating steak flavored butter. Hard to describe. I've had this in Japan multiple times, and I'm pretty happy that now I can recreate that home.
 
mtuomi said:
Yeah, American "Kobe" is BS. USA is one of the few developed countries in the world that don't respect any of the international trademark/protected origin laws. So that's why you can have "Kobe burgers" here. Which have nothing to do with real Kobe beef.
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But they go so well with a glass of Hearty Burgundy.
 
Some people like fat marbled meat. I do not. Out of maybe ten or fifteen tri tips available at the store this morning, there was only one of them lean enough that I would be willing to buy it.

Some people like to leave the fat pad on the bottom and let it burn off. I do not like flare ups, so I cut it mostly off. Plus, it interferes with seasoning and marinade.
 
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