Nope this how I sear a steak both sides take of heat. Place coals back to one side of Weber grill place steak on the cool side and roast till desired temp me its med rare on a Ribeye.
Grade of steaks
- Thread starter bbhero
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Costco steaks are world's ahead any grocery store around me. I personally sous vide my steaks and ensure pasteurization but, Costco cleans down their whole meat processing section. There is very little to worry about contamination as they have a stringent cleaning protocol. Ask the manager in that department to explain it to you.
If people were getting sick from Costco meat you'd hear about it.
I thought the practice of blading, we call it needling, was banned. I'll ask my dad, he's a retired butcher. My uncle, on the other hand, his older brother, still works 5 days a week because butchers are hard to find.
I also get my steaks from Costco and the blade tenderizing is always in the back of my mind. I’ve never had an issue and think they have some of the best meat for the price.
Harris Ranch sold off its meat operation to Central Valley Meat, so they're no longer part of the same company.
https://www.latimes.com/business/la-fi-harris-ranch-sold-20190415-story.html
The original Harris Ranch company does produce and operates the inn and restaurant along I-5. As far as I can tell they continue to buy meat from the now separate Harris Ranch Beef company.
We buy steaks from Costco as well. I spoke to my local supermarket butcher and asked why their cuts weren’t as good and he told me that large retailers like Costco get the best beef due to their buying power. He said he buys from Costco too.
Twenty one years in Nebraska and yet to find a good steak. And we produce more beef than any other state.
Costco steaks from now on.
Costco steaks from now on.
Well - I'm not really thinking of going there any more because the prices are just insane. Back around 2005 I could get an 8 oz sirloin there for maybe $12, although it was some weird low-carb special with a salad. It was good. Maybe a decade ago I went there with my kid and it was $19 for an 8 oz sirloin topped with salsa and a chile relleno. Now it's $40 for an 8 oz sirloin with one side and either soup or salad.
But this was pretty good when it lasted.
What about the place Warren Buffett goes to pretty much every day?
Costco for us too. The New Yorks we get from them are extra thick.Costco steaks from now on.
Scott
Yep. I just coat all sides with some kosher salt and coarse black pepper for a few hours before grilling. Brush on a bit of melted butter before taking them off the grill and the upside down world we live in these days becomes right for a while.
Yes and the ribeyes are just as thick, T-bone/Porterhouse have been hit or miss on occasion. as stated earlier salt and coarse pepper is all that's needed, want to taste the meat.
I always support my local, small independent butcher. If we are feeling like something special, he also carries A5 Wagyu. Also do it reverse sear. Very hard to screw it up. Don’t want to risk ruining it for what it costs.
Yup...I like to still see the muscle tense when I stick my fork in it!
Ok..ok..not that rare but anyone who cooks a beautiful piece of beef beyond medium-rare is a criminal!
Something about mooing was a joke I heard on a sitcom about a vegetarian having meat eaters over for dinner and preparing steaks out of respect for her guests.
The closest I've gotten to that was eating oysters on the half shell. I squeezed a little lemon and I could see the oyster contract. Someone across the room even noticed it. It may have simply been an automatic nervous reaction though.
However - in Japan they have "dancing" octopus or squid. The squid itself is probably already dead, but pouring soy sauce on it cause an electrical reaction that triggers the muscles.
Luigi Galvani figured that salts applied to dead frog legs caused them to jump. Still works today.
Two cuts that should not be cooked more than medium rare are sirloin and petite sirloin. More than that and those are not good at all.
Porterhouse, NY strip, ribeye and filter mignon can be cooked to medium well and even well done and be extremely good. I have don't that many, many, many times. My lady likes all beef cooked medium well to well done. My mom is the same. So I do that a while lot.
Seasoning is up to individual. I am not a simplistic type guy. I like to try things and believe in seasoning. My father was in the old school old white guy way of cooking steak. I did what I did... He eventually realized it was actually really quite good. That was fun. My good friend Tyler was like my dad. And when I cooked steaks for us he was quite surprised and greatly enjoyed what I made.
Everyone likes things... I do too.
Nothing wrong with old way of cooking things either.
Nothing wrong with doing things the way I do too.
Porterhouse, NY strip, ribeye and filter mignon can be cooked to medium well and even well done and be extremely good. I have don't that many, many, many times. My lady likes all beef cooked medium well to well done. My mom is the same. So I do that a while lot.
Seasoning is up to individual. I am not a simplistic type guy. I like to try things and believe in seasoning. My father was in the old school old white guy way of cooking steak. I did what I did... He eventually realized it was actually really quite good. That was fun. My good friend Tyler was like my dad. And when I cooked steaks for us he was quite surprised and greatly enjoyed what I made.
Everyone likes things... I do too.
Nothing wrong with old way of cooking things either.
Nothing wrong with doing things the way I do too.
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