Noah's Ultimate Red Meat Thread

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InsanityIsBorn said:
FOr making a really good Pittsburg style steak!
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If you like it black and blue - aka Pittsburgh, then you need to go with a dry aged steak that is well marbled. Again, a strip is the best for this b/c it doesnt have any connective fat like a ribeye does. You can also go for a porterhouse/t-bone as well - has the filet and strip
 
Had probably the best filet that I've ever had this weekend at the Oak Grove Hunting Club in SW Louisiana. Lots of high rolling Louisiana political folks that aren't in jail yet run this place and pay some serious money. Anyway, this filet that the chef served up was out of this world. Wish I could have found out where they got the meat from because it sure wasn't from the corner grocery store.

Carry on...
 
cajun65 said:
Had probably the best filet that I've ever had this weekend at the Oak Grove Hunting Club in SW Louisiana. Lots of high rolling Louisiana political folks that aren't in jail yet run this place and pay some serious money. Anyway, this filet that the chef served up was out of this world. Wish I could have found out where they got the meat from because it sure wasn't from the corner grocery store.

Carry on...
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Chefs that know meat and know their customers will pay for it will buy a bone-in filet, cook it on the grill, and then take it off the bone and serve it. It adds so much flavor to a pretty much flavorless cut of beef...

Bone-in filets are the only way i will order a filet..
 
Where would one order 'good' steaks? Especially ones they can actually afford on a regular basis?
 
NaterGator said:
Where would one order 'good' steaks? Especially ones they can actually afford on a regular basis?
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bottomline is, good steaks are not cheap. What you can do is find alternative cuts like a flat iron or a terres major - both of which are nice and tender and have good flavor..
 
Well I assume paying $22 for a ribeye at Fresh Market isn't the most cost-effective way to buy meat. Are there places to buy a bunch of 'good' frozen steaks online ~ that price point?
 
I had the worst steaks of my life last Sat. night. Whole in-law family. 12 thick steaks that my grandpa-inlaw usually cooks up...but my brother-in-law(who thinks he's a good cook) took over. I tried to tell him that 3/4/5min each side at the highest temp was the best way especially given how thick they were. No regard. He went about 8min each side at medium temp. Again, thick steaks.

=steak taretare:mad::mad:
Waste of great beef.:mad:

I'm cooking next time. Already been decided after my outrage.:flipoff2:
 
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