Ribeyes

[e9999]

It all boils down to Fat = Flavor and finding the happy medium where that intersects with health for you. A Filet Mignon is tender but with no fat has little flavor for most people, hence the sauces, bacon wraps and melted butter blobs they're usually paired with. Keep portions smaller if you have to. I've been working real hard on that and now usually split one normal sized steak with the wife while making sure I pair it with lots of healthy sides instead of baked beans, steak fries, garlic bread, etc. You know, using the common sense that men are born with then lose then regain as they approach death!

And I believe that any meat can be great when properly prepared, if you know the tricks, but it's hard to top something you just salt and flop on the grill for a few minutes.

--john

the damning part about this all is that it is pretty clear nowadays that red meat is bad for you and grilled stuff is bad for you. Double whammy.
But, eh, I say we might as well enjoy it while we can... May not be any meat left in 20 years, just synthetic pink slime...
Having said that, I have figured out a way to overcome my lack of self-control: Since I usually freeze (don't go there) my steaks, I do cut them in half before freezing. That way I only eat a much smaller piece than I would otherwise. And not surprisingly, a small piece is just as satisfying as a big one. Maybe more since you pay more attention to the taste.

 

[e9999]

You guys a bunch of denture wearers or what?! I guess if I had s***ty teeth & gums I'd appreciate ribeyes more than I do.

http://www.mypolicare.com/Default.aspx?section=poligrip

best teeth in the world here and I can still tell the difference between tough and not.

(eh, what's that, you're on the PRK Central Coast now? or is that another one?)

 

[spressomon]

Yes...Salinas area. Got tired of all the freedom

 

[rusty_tlc]

Well--rare to the redder side of medium rare, but the best steak. The Costco ones are extremely good, wherever they get them. The dry aged ones at Whole Foods are crazy good, but that's a once a year treat. They are just too expensive.

I was reading that Eric likes sirloin, which is an OK steak but not in the league of a nice rib eye. A Sirloin is tougher, has 1/2 the flavor, and over all is an inferior steak to a rib eye. Still good though. Steak is good.

Story time--Returning from a great Utah trip this spring we stopped in Eureka, NV at a Mennonite butcher shop that also made a killer breakfast. Brought home 2 beautiful, hand cut, selected, PRIME rib eyes that the butcher cut right in front of us. For $8.99 a pound!!!!! These were some of the best steaks, maybe the best steaks, I have ever had. Next time through Eureka, I'm buying a bunch more. Even the wife was impressed. Look at where Eureka is if you want to know why this was cool.

What I was saying is if you like well done meat rib eye is the best steak to eat that way. Once steak goes past dark red it is pretty much ruined for me, not that I won't eat it but the pleasure factor drops off dramatically.

Eureka is one of my favorite towns in Nevada, if it wasn't so far from family I'd retire there. If you ever happen to be driving through and your wheels are packed so full of mud you get death wobble stop at the sheriffs station, odds are they will let you use the hose out front.

 

[e9999]

Yes...Salinas area. Got tired of all the freedom

wow, Salinas of all places? at least you are getting fresh veggies to go with your steaks, I take it...

 

[e9999]

I'm changing my mind now that I read about this new test tube burger...

Gotta eat all the real beef I can while we still have some... Ribeyes here I come!



Sorry, you young guys, yes you'll have better electronics for a while, but no more real beef, and no more real trucks, and no more real guns in 20 years... A bleak future indeed! We old farts had all the fun! Eat (!) your heart out!

 

[NorCalDoug]

what's all this drivel about the loss of beeves?



is it true spressomon? you've relocated to the Salinas area?

 

[spressomon]

is it true spressomon? you've relocated to the Salinas area?

Yes x 2

 

[LifestyleOverland]

Here's a little article I wrote about steaks, particularly how to make mediocre steaks tasty... some of you might find it helpful, or at least entertaining.

http://stringtwelve.tumblr.com/post/49863995079/great-steakage

 

[BrotherRob]

“Do you need any A-1?”, my immediate response is “I sure hope not!”.


That's my line.

 

[spressomon]

^ that is a good come back!

 

[rusty_tlc]

When you make meat loaf with 7% fat ground beef it's time to break out the A1.
I figured out after a couple of tries that you can make a low fat GB meatloaf, but you need to add some shredded veggies. I use carrots and onions, you could probably use Zukes, or any other high water content veggie. The right ratio seems to be about 1/4 cup of shredded veggies to 1/2# low fat ground meat.

 

[BrotherRob]

When you make meat loaf with 7% fat ground beef it's time to break out the A1.
I figured out after a couple of tries that you can make a low fat GB meatloaf, but you need to add some shredded veggies. I use carrots and onions, you could probably use Zukes, or any other high water content veggie. The right ratio seems to be about 1/4 cup of shredded veggies to 1/2# low fat ground meat.

Agree, A1 is great with hamburger. Even makes a decent marinate. If your steak needs it, you're doing it wrong.