Kosher Ham Posted January 13, 2011 Share Posted January 13, 2011 Ribeye steaks cook a little differently. The fat content makes them easier to cook. Link to comment Share on other sites More sharing options...
zoony Posted January 13, 2011 Share Posted January 13, 2011 I was wondering that as well. I've just been using the grocery store. Any good DC-area recommendations?Also, another question about oils and smoke points: Someone posted this smoke points chart earlier. It repeatedly describes oils as unrefined, semi-refined, refined, and "Good Eats", which I assume is a brand association with the show. I looked at several bottles of oil in our pantry - I believe canola, olive, and sunflower were all there - and I couldn't find anything on any bottle about whether or not the oil in question was refined at all, let alone the extent. Is there some other word I should be looking for? If you are buying oil for cooking, don't spend a lot of money. Unless your recipe calls for special oil like avacado or sesame. If you are buying olive oil for flavor (breads, dressings, etc.), make sure it is "cold pressed". I'll say it again, TJ Maxx has a great selection in their food aisle of gourmet imported olive oils from Greece/Spain for around $10. Link to comment Share on other sites More sharing options...
Hubbs Posted January 13, 2011 Author Share Posted January 13, 2011 Ribeye steaks cook a little differently. The fat content makes them easier to cook. Does that mean they need less time? Link to comment Share on other sites More sharing options...
dfitzo53 Posted January 13, 2011 Share Posted January 13, 2011 Does that mean they need less time? I imagine he's referring to the fact that due to their higher marbling (streaks of fat running throughout the lean) they have an inherent juiciness that makes them more forgiving to cook. Other high-end cuts like tenderloin (filet mignon) and NY strip lack that marbling, or don't have it to the same degree. It gives them a little bit less flavor, and increases the risk that the meat will dry out. This is why filets are often wrapped in bacon to add a little bit of fat and flavor. Link to comment Share on other sites More sharing options...
HOF44 Posted January 13, 2011 Share Posted January 13, 2011 Other high-end cuts like tenderloin (filet mignon) and NY strip lack that marbling, or don't have it to the same degree. It gives them a little bit less flavor, and increases the risk that the meat will dry out. This is why filets are often wrapped in bacon to add a little bit of fat and flavor. 100% true, if I'm buying a cheaper grade of meat I usually want filet, I'll give up flavor for tenderness. If I am buying expensive grades of meat I'll go with a Strip almost all the time. For me a great quality strip steak or a top quality bone in rib-eye are about the best tasting steaks you can get. Link to comment Share on other sites More sharing options...
zoony Posted January 13, 2011 Share Posted January 13, 2011 100% true, if I'm buying a cheaper grade of meat I usually want filet, I'll give up flavor for tenderness. If I am buying expensive grades of meat I'll go with a Strip almost all the time. For me a great quality strip steak or a top quality bone in rib-eye are about the best tasting steaks you can get. Yah, but the tenderness of the filet makes up for quite a bit, and you can undercook a filet a lot more without getting that raw rubbery texture. I agree with the superior taste of the ribeye... but a filet with butter melted over top... :hungry: Link to comment Share on other sites More sharing options...
China Posted January 13, 2011 Share Posted January 13, 2011 Why choose? Use a Porterhouse and you get the strip and the filet all in one. Link to comment Share on other sites More sharing options...
HOF44 Posted January 13, 2011 Share Posted January 13, 2011 Why choose? Use a Porterhouse and you get the strip and the filet all in one. I like my steaks pretty thick, and a really thick good grade porterhouse is about more than I can eat, and for sure more than I should eat. Link to comment Share on other sites More sharing options...
China Posted January 13, 2011 Share Posted January 13, 2011 And you call yourself a carnivore...for shame. Link to comment Share on other sites More sharing options...
zoony Posted January 13, 2011 Share Posted January 13, 2011 Why choose? Use a Porterhouse and you get the strip and the filet all in one. difficult to cook properly... filet side always gets overdone Link to comment Share on other sites More sharing options...
Hubbs Posted January 13, 2011 Author Share Posted January 13, 2011 So how is a flat iron steak viewed in terms of flavor/tenderness? Also, which cuts generally have the least amount of gristle in them? Link to comment Share on other sites More sharing options...
dfitzo53 Posted January 13, 2011 Share Posted January 13, 2011 difficult to cook properly... filet side always gets overdone Or the strip side is underdone. Porterhouses are overrated I think. Link to comment Share on other sites More sharing options...
HOF44 Posted January 13, 2011 Share Posted January 13, 2011 So how is a flat iron steak viewed in terms of flavor/tenderness? Also, which cuts generally have the least amount of gristle in them? A flat iron steak is one of the better cuts, but beware a lot of places call different steaks flat iron's. Look on wiki to see what the steak should actually look like, or if it's from a butcher it's probably ok. Link to comment Share on other sites More sharing options...
zoony Posted January 13, 2011 Share Posted January 13, 2011 So how is a flat iron steak viewed in terms of flavor/tenderness? Also, which cuts generally have the least amount of gristle in them? just go by price. The best cuts are ribeye, NY Strip, Porterhouse / T-Bone (slightly different but not much), and Filet. Grades are Prime, Choice, Select. "Prime" is more difficult to find, it used to be reserved exclusively for wholesalers (restaurant biz) but nowadays some retailers carry it... mostly gourmet places. The grades are given on the amount of "marbling" in the meat, e.g. the amount of fat. Expect to pay roughly $20-25 / lb for Prime cuts... and $12-15 for Choice Now many people's traditional view of fat is that it is gross and chewy... but a properly marbled steak is nothing of the sort. The fat will melt into the beef and give it an incredible flavor when you cook. Cheaper cuts like flank, sirloin, skirt, etc. have little to no fat. Hence the need for a lot of marination prior to cooking. (Filet mignon has little to no fat either, but its tenderness more than makes up for it, hence the high price) Take, for instance, Wagyu beef. $100 a pound, but look at that marbling... ---------- Post added January-13th-2011 at 02:29 PM ---------- oh, one more thing. Anyone who says "grass fed" is better is, by definition, a ****ing moron and you should not listen to them about anything. Grass fed is more lean. Which means less flavor. If you want lean, eat a piece of chicken. If you want steak, get a ****ing corn fed beautiful piece of meat. ... Link to comment Share on other sites More sharing options...
Kosher Ham Posted January 13, 2011 Share Posted January 13, 2011 I imagine he's referring to the fact that due to their higher marbling (streaks of fat running throughout the lean) they have an inherent juiciness that makes them more forgiving to cook.Other high-end cuts like tenderloin (filet mignon) and NY strip lack that marbling, or don't have it to the same degree. It gives them a little bit less flavor, and increases the risk that the meat will dry out. This is why filets are often wrapped in bacon to add a little bit of fat and flavor. Exactly. Easier meaning because they are fattier, you don't have to be perfect to make a great steak. Link to comment Share on other sites More sharing options...
China Posted January 13, 2011 Share Posted January 13, 2011 Or the strip side is underdone. Porterhouses are overrated I think. Overrated how? If you like strip and you like filet, what's not to like? For all the supposed grill experts in this thread, you'd think you guys would be able to handle a Porterhouse. Link to comment Share on other sites More sharing options...
Hubbs Posted January 13, 2011 Author Share Posted January 13, 2011 Now many people's traditional view of fat is that it is gross and chewy... but a properly marbled steak is nothing of the sort. The fat will melt into the beef and give it an incredible flavor when you cook. Does fat that's likely to melt into the beef have a different appearance than fat that's likely to remain chewy? Link to comment Share on other sites More sharing options...
HOF44 Posted January 13, 2011 Share Posted January 13, 2011 Does fat that's likely to melt into the beef have a different appearance than fat that's likely to remain chewy? Leaving out the Wagyu beef, most mabling to me looks likes flecks of fat feathered throughout the meat. Gristle and chewy stuff is more straight line and longer. Link to comment Share on other sites More sharing options...
Kosher Ham Posted January 13, 2011 Share Posted January 13, 2011 Overrated how? If you like strip and you like filet, what's not to like? For all the supposed grill experts in this thread, you'd think you guys would be able to handle a Porterhouse. Honestly it depends on the cut. The thicker porterhouse steaks are easier to cook. With the thinner ones you have to pay a lot closer attention. Typically for me one side will be medium, and the other mid-rare. The bone absorbs and interferes with the heat. Link to comment Share on other sites More sharing options...
Botched Posted January 13, 2011 Share Posted January 13, 2011 ^ those pics are unreal. Makes me want to try some of that sashimi style beef. Link to comment Share on other sites More sharing options...
S.T.real,lights,out Posted January 13, 2011 Share Posted January 13, 2011 MMMMMM!!! This is making me really hungry!!!! lol Link to comment Share on other sites More sharing options...
China Posted January 13, 2011 Share Posted January 13, 2011 OK that one picture is not beef marbled with fat, it's fat marbled with beef. Link to comment Share on other sites More sharing options...
HOF44 Posted January 13, 2011 Share Posted January 13, 2011 OK that one picture is not beef marbled with fat, it's fat marbled with beef. No joke, I bet the cow was one funny lookin bovine. ---------- Post added January-13th-2011 at 03:49 PM ---------- I still say we need a DC Steakhouse review team. Some ES'ers to meet up at the area steak houses to dine, then do our reviews. Link to comment Share on other sites More sharing options...
dfitzo53 Posted January 13, 2011 Share Posted January 13, 2011 [/color]oh, one more thing. Anyone who says "grass fed" is better is, by definition, a ****ing moron and you should not listen to them about anything.Grass fed is more lean. Which means less flavor. If you want lean, eat a piece of chicken. If you want steak, get a ****ing corn fed beautiful piece of meat. ... I actually disagree. My parents recently bought 1/4th of a cow from a local farm. Grass fed, and it has a stronger beef flavor than any grocery store steak I've ever had. Now, there are a lot of variables involved here besides just diet. Quality of beef, aging, etc., but I don't think you can make a declaration that grass fed = less flavor. Overrated how? If you like strip and you like filet, what's not to like? For all the supposed grill experts in this thread, you'd think you guys would be able to handle a Porterhouse. I don't see how it's a question of "handling" it. It's a simple fact that the filet is going to cook faster than the strip. I don't personally want a steak where it's done to two different levels. Link to comment Share on other sites More sharing options...
HOF44 Posted January 13, 2011 Share Posted January 13, 2011 I actually disagree. My parents recently bought 1/4th of a cow from a local farm. Grass fed, and it has a stronger beef flavor than any grocery store steak I've ever had. Now, there are a lot of variables involved here besides just diet. Quality of beef, aging, etc., but I don't think you can make a declaration that grass fed = less flavor. Most of the times I don't have a clue the diet of the cow. The times I have had corn fed beef I have to say it was the best I've had. I've never had grass fed beef or at least designated that way. I'd like to try some one day just to see what I think. Link to comment Share on other sites More sharing options...
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