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Member |
I used to like T-bone steaks as a kid. Don't know why. As a got older, my preferences have trended toward ribeye and NY strip (I'm pretty flexible on cut and preparation, but if I'm buying dinner for myself, it's usually one of those two cuts). Recently, I've become fond again of T-bone and porterhouse. My problem is that the filet section gets overcooked as the strip section cooks to preference. I'm thinking about cutting the filet section from the bone before cooking and cooking the filet and strip independently. I usually cook steaks outside on the grill using a flat cast iron skillet. Are there better methods? "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | ||
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Member |
I split one w/ my niece when her parents took us all to one of the top steak houses in the country. When it was presented to us, the two were indeed separated from the bone but put back together on the plate. At home I usually take care of it by position to the flames. My peave is it being underdone by the bone so I cut part way through near the bone w/o removing it. | |||
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Casuistic Thinker and Daoist |
Sous Vide It comes out of the bag uniformly cooked to temperature you set and you only have to char the outside No, Daoism isn't a religion | |||
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| Short. Fat. Bald. Costanzaesque.  |
Well Peter Luger's cooks it whole until grill marks are solid. Then they separate both sides from the bone and slice into 1" pieces and re-plate. They stick it in the broiler until almost cooked to order and then place back onto the original plate with the bone (the plate is about 500 degrees at this point) and rest for a few minutes and serve with sizzling butter drizzled.  Crap, now I'm hungry. ___________________________ He looked like an accountant or a serial-killer type. Definitely one of the service industries. | |||
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| On the wrong side of the Mobius strip  |
I think this is what I miss most about living in New York. They surely know how to make a tasty steak. | |||
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| Member |
Oh my, oh my ! | |||
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Told cops where to go for over 29 years… |
This… What part of "...Shall not be infringed" don't you understand???  | |||
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always with a hat or sunscreen |
konata88, Over the years I too have seen my favorite steak type change. Used to really like 1.75-2.0" thick porterhouse cuts. Sear the heck out of them in a cast iron pan and then finish cooking to medium rare in the oven at very high heat. Never had any issues with the filet portion getting overcooked. Then I migrated to rib-eyes and New York strip cuts. Found the range in Choice grading to be rather aggravating hit and miss; and Prime to be all too often ridiculously priced even here in cattle country when buying a few steaks at a time. Then we discovered flat iron steaks. No waste, very tender, at least 85% of the flavor of a good rib-eye at an economical price. So it has been our "go to." We buy by the case. Ironically just took delivery of one today. Bulk was 67.8 lbs including packaging and after processing it netted 47.6 lbs of steaks. We pay for the full case weight but the net price per pound is significantly (and I do mean significantly) less than what you pay per pound for flat iron steak retail. Preparation continues to be a cast iron skillet although my son will grill or smoke 'em outdoors too. Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192 | |||
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| Member |
Thanks guys. Okay, I know sous vide and reverse sear may be solutions but I generally don't have the time or patience (for example, I decide to have steak for dinner at 5:00 and want to eat at 6:00). Sounds like deboning, at least partially, may be the easiest option for now. I also like flat iron and hanger cuts. I've got several in the freezer at any given time. But availability is inconsistent at the local store. "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | |||
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| always with a hat or sunscreen |
Find a trustworthy local butcher shop and go from there. Quality from them, let alone direct from a rancher, is vastly superior to supermarket offerings. Buying in bulk helps with pricing too. Before I became an empty nester we'd buy 1/4 cows or even 1/4 bison locally. Lot a variety and excellent quality. Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192 | |||
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| Member |
I've seen some local butcher shops but have never tried them. How do they operate? Why is their product likely to be vastly superior to supermarket (btw, I generally patronize an above average chain so usually pretty happy with the product). I've always wondered how these individual butcher / fish shops operate and how their products would compare vs the supermarket I patronize. I've just been too scared to try them. How would you check out a butcher shop? Just buy something? Or are there things you look for? I can't use word of mouth - I don't really know anybody in the local area. "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | |||
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| Member |
I typically deal with this by cooking directly on the grill grate but keeping the strip side closest to the fire and the filet toward the edge. Cast iron evens the heat out so it’s hard to pull this off in a pan. The other thing I tried was to let the steak sit on the counter for an hour before cooking but keep a zip top bag of ice on the filet so it started off cooking colder than the strip. That seemed to work too, just required more prep. | |||
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| Green grass and high tides  |
For me a quality NY steak cooked 2 mins each side on high to sear. Then 3 mins or slightly less per side on low on the bbq is about perfect. Medium, is pink and juicy. One of my favorites. Usually salt or season and just a tad of pepper. Yummmmmmm "Practice like you want to play in the game" | |||
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paradox in a box |
It is a valid concern. I usually go with strip steaks and if I go porterhouse I'll cut off the filet and cook that for the wife (it's her favorite). If you are cooking it all together the only real tip (whether cooking fast or doing sous vide) is get the thickest steak you can. When cooking, flip it every minute. That helps it be even and if it's thick enough you may not overcook the filet too much. These go to eleven. | |||
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| always with a hat or sunscreen |
Well for me it started with my meeting some local ranchers and getting to know hunters who had their game processed by local firms. I figure in the 30 years I've lived here I've done business with 5 butcher - meat markets, several of which also offer game processing to hunters. And two ranchers, one of whom specializes in bison. The care and feeding strategies the local top tier ranchers provide to their animals translates to higher quality on the table. Same with local butchers who cater to the needs of customers without cutting corners. Since you say word of mouth isn't available to you, best bet is to talk to butchers about your needs and see how they respond. Say ask what they recommend in terms of which rib cuts (chuck or loin) are best for what reasons to make a holiday prime rib roast. Or like with my flat iron, I was presented with several options beyond silverskin and grizzle removal in preparing the cuts for cooking. You want to see how willing they are to help you in both recommendations and meat processing. Also if they source their meat from local ranchers / producers. Then research those sources for practices and quality. Helpful talented butchers who deal exclusively with the best sources of protein are well worth seeking out. If you want to get a glimmer of how a butcher shop operates I highly recommend the Bearded Butchers YouTube channel (https://www.youtube.com/c/BeardedButchers). They have over 3 million subscribers! Here's a sample  Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192 | |||
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quarter MOA visionary |
Yes Sous Vide will cook the perfect steak. 135 degrees for two hours, pat dry then sear. I have found that searing with my (aptly named btw) Su-VGun will sear the best and char it with out overcooking the rest of the steak like pan searing can do. However, you do not get the charcoal taste that is so rightfully desired. I will usually reverse sear on the BGE then sear it with the flame thrower. But the most uniformly cooked steak is Sous Vide, just season it before bagging it. Works better on thicker cuts. YMMV | |||
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| quarter MOA visionary |
This just popped up on my view list this morning. Not on a specific cut but interesting information on cooking and in particular searing. | |||
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| Member |
Thanks! Interesting! "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | |||
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| Member |
Cool - I actually did some of these experiments before too. Including the torch (using my Iwatani). I generally like the reverse sear approach but usually don't think ahead enough. I'll do it when I can but usually just resort to a quick grill (w/ a cast iron skillet). I usually sear high but as soon as steak touches iron, I lower the grill burners. I average about 8min per steak. "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | |||
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| quarter MOA visionary |
Another good video (a bit nerdy) but demos a Porterhouse: Sous Vide vs Reverse Sear. You may skip towards the end to get to the conclusion. | |||
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