Very odd. Every CA reserve strip that I have ever purchased from Flannery has had that tendon. I would’ve taken pictures of them last night if I thought it wasn’t normal. I’ll be sure to document the next ones.
This. Of the well-known, common cuts, it’s also my favorite. I feel the same about the ribeye as you do, too. However, a rib CAP (cooked properly…close to medium) is transcendental.
Not just asking you, asking in general, as I see it all the time in the steak porn thread …
Why do you all slice your steaks before serving?
Where I come from, where I grew up, people slice their own steak after it is plated. Done that my whole life.
I get it with flank, flatiron, hanger, but not a ribeye, porterhouse, NYS … why?
We serve all meals family style. Also seeing the individual pieces of meat let’s people pick out pieces at the level of doneness that ppl want.
We’ve definitely noticed here in SoCal. I assume that it is the continued effects of coronavirus disruption. As an example, we regularly purchase beef from Costco. For several months, the selection was very limited and now, while the selection is improved, the quality is variable and generally considerably lower than pre-pandemic. Costco’s CFO has noted that they have been forced to rapidly re-work their supply channels and to source from multiple new suppliers in many categories in order to keep the stores stocked. I guess this is the result.
This for sure. In addition, often at our house we’ll do 2 or 3 different cuts and encourage everyone to have a few slices of each. Also, unless we have very small strips, a whole steak is too much for my stepson, and often for me, as well as for many of our guests, to eat at a sitting. I find it feels much better to take only what you want, and help yourself to seconds if need be, than get a big piece of meat deposited on the plate and having to leave some. I have a very healthy appetite, and nothing against meat eating, but must admit I don’t enjoy getting a huge piece of meat slapped down in front of me. I’d much rather fill my plate with vegetables and salad, and take a few pieces of meat. I think it encourages healthy habits and good portion control, too. People tend to eat what they are given, even if it’s more than what they really want.
The correct answer for over-rated is filet.
For those that buy in costco packs, there is often an end piece that they try to hide under the pricing label that has a piece of gristle running through it. Not sure if it is from the top or the bottom of the loin, but it is definitely there on one (or both) of the ends.
At the 9 to 10 o’clock position is the offending piece of connective tissue on this porterhouse that is on Lobel’s site.
The positioning of the connective tissue depends on which section of the short loin yielded the particular New York steak. It’s less of an issue if cut from the center loin, near the rib primal, more of an issue if cut from the other end near the sirloin (the end near the sirloin is the same part of the short loin that yields a porterhouse). The connective tissue separates two different muscles. The center cut New York will also tend to be more tender even beyond the gristle, because the muscle in that location does less work.
-Al
Underrated
Bavette
Hanger
Tube
Love skirt steak . Local butcher shop is expensive ($29.95 a pound) but it’s always a hit with family and guests.
And I hate ribeye. That fat is so gross.
Anyone have a great skirt steak marinade?
For Tacos
Juice of 2 limes
1 Tbsp Ground Cumin
2 Cloves Garlic minced or pressed
1/2 Tsp Salt
1/2 Tsp Red Pepper Flakes
Marinade for 1/2 hr, hot grill 2-3 minutes on each side.
Make a salsa consisting of:
1/2 Cup Salsa Verde
1 Tbsp Chopped Cilantro
1 Scallion sliced
1 Avocado cut into small cubes
Killer!
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Season 1 lb of Skirt Steak for an hour at room temp with a mixture of:
3/4 Tsp Salt
3/4 Tsp Pepper
1 Tbsp Fresh Oregano chopped
1 Tbsp Lemon Zest
Pan sear Medium High w/a little EVOO, don’t crowd or they will steam rather than brown.
We serve this over a bed of Brown Rice mixed with:
1 Pint Halved Cherry Tomatoes
Vinaigrette of 2 Tbsp Fresh Lemon Juice, 2 Tbsp EVOO, 2 TBSP chopped fresh Oregano, 1 Clove Garlic pressed 1/2 Tsp Salt, 1/2 Tsp Pepper. Mix the vinaigrette, add Tomatoes and let sit while you cook the meat and rice. Mix tomato mixture with rice, plate and top with meat sliced against the grain.
My wife says she could eat this every day.
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Marinade
1/2 C EVOO
1/3 C Soy Sauce
4 Scallions
2 lg Garlic Cloves
1/4 C Fresh Lime Juice
1/2 Tsp Red Pepper Flakes
1/2 Tsp Ground Cumin
3 Tbsp Dark Brown Sugar or Mexican Brown Sugar
I grill these on Lump charcoal and I put the meat directly on top the hot coals. A couple minutes each side is all it takes. Wipe meat of marinade before placing on coals.
We serve this with warm Tortillas and grilled vegetables.
Thanks!
Lime, garlic, olive oil, soy. Jacques Pepin does one like it with anchovies (not my jam) but this modification works well. His is more of a pan sauce, but I use it as a marinade
Starts at 6:10 in this video:
It all depends on liking/tolerance for fat. There is not one cut of steak mentioned above that I don’t like If cooked properly, but I like a fair amount of fat, so a great ribeye like this one which we are eating tonight, is my idea of a perfect steak.
+1
Fat = Flavor, the leaner the meat the more seasoning, sauce it needs.
Agreed, though I’d stress that Mark’s point is key. The fat needs to be activated for optimal taste and texture. That’s why I don’t think A5 wagyu should be served rare.