Author Topic: Steaks.... (Read 7846 times)

yoga-like_abana · « **Reply #25 on:** February 05, 2016, 11:03:39 AM »

Mrs y-l_a likes flat iron.. I mean get the heck outta here with that

Emo EMAW · « **Reply #26 on:** February 05, 2016, 11:04:58 AM »

Is prime rib really a steak though? I've thought of it as a roast.

420seriouscat69 · « **Reply #27 on:** February 05, 2016, 11:05:58 AM »

Quote from: yoga-like_abana on February 05, 2016, 11:03:39 AM

Mrs y-l_a likes flat iron.. I mean get the heck outta here with that

Saves you a lot of $ tho.

kso_FAN · « **Reply #28 on:** February 05, 2016, 11:16:58 AM »

Quote from: WackyCat08 on February 05, 2016, 11:05:58 AM

Quote from: yoga-like_abana on February 05, 2016, 11:03:39 AM
Mrs y-l_a likes flat iron.. I mean get the heck outta here with that
Saves you a lot of $ tho.

Yes, for the price, its a solid cut of beef. I prefer a flat iron over a sirloin for example and probably over a filet.

yoga-like_abana · « **Reply #29 on:** February 05, 2016, 11:23:45 AM »

Quote from: royals&ksu_FAN on February 05, 2016, 11:16:58 AM

Quote from: WackyCat08 on February 05, 2016, 11:05:58 AM
Quote from: yoga-like_abana on February 05, 2016, 11:03:39 AM
Mrs y-l_a likes flat iron.. I mean get the heck outta here with that
Saves you a lot of $ tho.

Yes, for the price, its a solid cut of beef. I prefer a flat iron over a sirloin for example and probably over a filet.

I honestly for steaks don't even know what a good price per lb is on most of it.
I like to cut up the flat iron to use on 'chos and tacos and burritos and all of that or put into salads

kso_FAN · « **Reply #30 on:** February 05, 2016, 11:31:54 AM »

At a place like Dillons, ribeyes and strips are going to cost 8-10 per pound, maybe 7 on sale. You can get flat irons for 6-8 per pound, 5 on sale. Flat irons used to be quite a bit cheaper, but since they've become more popular they've crept up closer in price to traditionally priced steaks.

Of course you can go all out and get better quality at a butcher for much higher, but in my experience Dillons steaks are solid.

420seriouscat69 · « **Reply #31 on:** February 05, 2016, 11:33:47 AM »

What do you guys marinade your steaks with?
I use this:

Garlic salt and a applewood seasoning from the market.

Emo EMAW · « **Reply #32 on:** February 05, 2016, 11:35:00 AM »

What in the holy eff wacky!

420seriouscat69 · « **Reply #33 on:** February 05, 2016, 11:35:41 AM »

Quote from: Emo EMAW on February 05, 2016, 11:35:00 AM

What in the holy eff wacky!

I know strait on the grill is the way to do it, but you've never tried one of my steaks. They're delicious.

Brock Landers · « **Reply #34 on:** February 05, 2016, 11:37:27 AM »

It might be "delicious" but it doesn't taste like steak.

CNS · « **Reply #35 on:** February 05, 2016, 11:38:36 AM »

The best thing you can do for steak is season it and let it sit for a little while(like 15-20 min) on the counter.

420seriouscat69 · « **Reply #36 on:** February 05, 2016, 11:38:47 AM »

Trust me, my dad was a cattle buyer growing up. We had steak 4 days a week. I was told if I ever touched a steak with sauce, i'd be kicked out of the house. Maybe that's why i'm so rebellious now with my cooking methods.

IPA4Me · « **Reply #37 on:** February 05, 2016, 11:39:18 AM »

Wacky! No!

kso_FAN · « **Reply #38 on:** February 05, 2016, 11:39:49 AM »

What in the world?

You might as well buy the cheapest steaks you can find if you are going to soak them in junk like that.

Quote from: CNS on February 05, 2016, 11:38:36 AM

The best thing you can do for steak is season it and let it sit for a little while(like 15-20 min) on the counter.

This is the correct answer. I often forget, but letting your beef sit out and get to near room temperature is always a good idea before grilling. I have no idea why, but it helps the flavor.

meow meow · « **Reply #39 on:** February 05, 2016, 11:41:06 AM »

trust him guys, his dad was a cattle buyer!

420seriouscat69 · « **Reply #40 on:** February 05, 2016, 11:42:28 AM »

I literally bet myself that you would comment in here within 5 minutes of that post, M^2. That's how much I have you #zapped to everyone of my posts.

Brock Landers · « **Reply #41 on:** February 05, 2016, 11:42:34 AM »

Wacky, you should try to gradually wean yourself off all those liquids and just use a little bit of seasoning. I know it's crazy but I typically only use salt and pepper and sometimes a little bit of garlic chowder. Somebody mentioned those Montreal steak seasonings earlier, that is a damn fine way to compliment a steak. Marinades are for crappier, tougher cuts of steak that you slice up for fajitas or something.

meow meow · « **Reply #42 on:** February 05, 2016, 11:43:42 AM »

Quote from: WackyCat08 on February 05, 2016, 11:42:28 AM

I literally bet myself that you would comment in here within 5 minutes of that post, M^2. That's how much I have you #zapped to everyone of my posts.

how much did you bet?

420seriouscat69 · « **Reply #43 on:** February 05, 2016, 11:45:50 AM »

Quote from: Brock Landers on February 05, 2016, 11:42:34 AM

Wacky, you should try to gradually wean yourself off all those liquids and just use a little bit of seasoning. I know it's crazy but I typically only use salt and pepper and sometimes a little bit of garlic chowder. Somebody mentioned those Montreal steak seasonings earlier, that is a damn fine way to compliment a steak. Marinades are for crappier, tougher cuts of steak that you slice up for fajitas or something.

I know. My dad does straight salt and a little worcestershire sauce. Ms. wacky isn't a big fan of steak (weirdo), so I juice it up a bit for her and she likes it. She's actually scared to eat any type of meat that's on a bone.

CNS · « **Reply #44 on:** February 05, 2016, 11:46:07 AM »

Quote from: royals&ksu_FAN on February 05, 2016, 11:39:49 AM

What in the world?

You might as well buy the cheapest steaks you can find if you are going to soak them in junk like that.

Quote from: CNS on February 05, 2016, 11:38:36 AM
The best thing you can do for steak is season it and let it sit for a little while(like 15-20 min) on the counter.

This is the correct answer. I often forget, but letting your beef sit out and get to near room temperature is always a good idea before grilling. I have no idea why, but it helps the flavor.

The next best thing is to toss them in the oven at like 250-300 for 10 min or so until the center of the steak is 90deg, then throw them on a super hot grill for a few min. Super tender steak. ATK preaches this a lot and it works very well.

michigancat · « **Reply #45 on:** February 05, 2016, 11:46:30 AM »

like what you like, wacks

420seriouscat69 · « **Reply #46 on:** February 05, 2016, 11:46:57 AM »

Quote from: michigancat on February 05, 2016, 11:46:30 AM

like what you like, wacks

michigancat · « **Reply #47 on:** February 05, 2016, 11:48:08 AM »

where would everyone put a medium well flat iron against other meats on the grill? I'd put it above almost any chicken, for sure. But below a good pork chop.

CNS · « **Reply #48 on:** February 05, 2016, 11:49:59 AM »

You guys, Tri Tip is pretty special.

sys · « **Reply #49 on:** February 05, 2016, 11:52:10 AM »

Quote from: CNS on February 05, 2016, 11:49:59 AM

You guys, Tri Tip is pretty special.

super overrated. competes with in&out for most overrated california thing.