Agreed. The best steak I have ever had was one that my son cooked for me at home. It was a dry aged ribeye cooked to perfection. I have eaten Kobe beef in Japan cooked at my table by Geisha. That stuff melted in your mouth.
Dom Perignon 2006
- Thread starter Soaring Eagle 74
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Agreed. The best steak I have ever had was one that my son cooked for me at home. It was a dry aged ribeye cooked to perfection. I have eaten Kobe beef in Japan cooked at my table by Geisha. That stuff melted in your mouth.
You can grill a ribeye that will be just as good or better than what you would get in a good steakhouse. Proper ageing and beef grade are the key. I will buy a whole ribeye, not a steak, USDA Choice or higher at Costco. I will place the whole ribeye ln fridge to age at 34 to 38 degrees for at least 30 days. When ready you can cut the whole ribeye into steaks for immediate use and freeze the balance.
May want to mention the humidity level needed in aging the meat. If you don't control that, all you will do is spoil the meat, as you being in the business know that but others reading your post may not.
I also find it interesting you choose to freeze portions of the beef after dry aging. Experts say that will ruin the texture of the meat as when you dry age, you are basically reducing the content of moisture. Then when you freeze it, there is less water molecules freezing and the flesh is actually crystalizing and that is what leads to freezer burn. Interesting conversation. I have never dry aged beef at home. I'm more in the category of letting the professionals do that and I just concentrate on properly cooking a good piece of meat. You get a good piece of meat and cook it properly, any home cook will be completely satisfied.
I may try to dry age one day. Lord knows I have plenty of room to do it.
Leave meat in the original heavy cry-o-vac packaging when you age it. You will be wet aging the beef......not dry aging. He won't have to worry about proper humidly, light control and air movement. Don't be alarmed by the slight gaseous odor when you remove the beef from the cry-o vac for processing.
Oh, you are wet aging. Ignore my comments for the most part. Still interesting conversation.
Costco has really good cuts. Have you had the Prime Cap steak yet? That is like crack! I would love to be able to do that but we don't eat that much steak anymore. I did buy two whole tenderloins a couple of weeks ago. It was grass feed, choice and I cut it into individual portions to split up for my kids. I grew up only eating grass fed beef and once we moved away from home forgot how much I liked the taste. I will buy grass fed hamburger and filets but it's hard to find good grass fed ribeyes and strip steaks.
I took a tour of the new high school in the small town in grew up in WV. They put in a entire butcher shop to teach the kids how to butcher. They said it is the largest in the state. I am not sure that are even using it except for deer season and doing hams for the FFA.
The Prime Cap Steak is the Spinalis muscle off of the ribeye. It is the most tender muscle included in the ribeye. If you are looking for a cut of meat that has a great flavor and is reasonably priced.....ask your Costco for Flap meat.....some carry it and some don't. It must be grilled fast and very hot....do not overcook.
I had to look it up. A lot of restaurants in my area sell Hanger Steak, would that be the same thing? I never ordered one because I thought it was a marketing ploy to pass of a flank steak as an expensive steak.
Hanger steak is one of two pieces close to the belly with skirt being the other. Flap is from the end of the sirloin. It is often cut and sold as sirloin tip as the whole piece is pretty unattractive. As Born said, the Flap is highly marbled and if cook at high temp as with any highly marbled piece, the fat will melt making it very juicy and tasty. But if you overcook a highly marbled piece, you are making shoe leather. Which unfortunately some people like having well done steak but whatever flips their boat.
Don't confuse a Sirloin Tip with Flap meat. In the food service world Flap meat steaks are sometimes called Sirloin Tips. I know it is confusing but true Sirloin Tip is a cut from the Round and is totally different from Flap meat.
A Sirloin Tip:
and Flap meat:
A Sirloin Tip:
and Flap meat:
I'm not. As said flap is sometimes cut and sold as sirloin tip and I should have said tips. Simple typo. Point was attempting to say it is quite unattractive as your picture shows. But you are correct in your comment as well.Don't confuse a Sirloin Tip with Flap meat. In the food service world Flap meat steaks are sometimes called Sirloin Tips. I know it is confusing but true Sirloin Tip is a cut from the Round and is totally different from Flap meat.
A Sirloin Tip:
and Flap meat:
I won’t say it’s impossible to screw-up a rib-eye, but it’s hard not to end-up with a good tasting piece of steak.
We have 6-10 aspen downed by wind every year and burn them in the fire pit. We always end-up with a nice bed of coals, perfect for a couple of nice ribeyes outdoors.
Never meant to imply you were confused......I know you weren't. Simply was trying to point out the sometimes confusing nature of marketing. Some cuts are referred to by many descriptions.
I'm probably too old but if I quit this corporate world which I have wanted to do for several years now, I would love nothing more than be a butcher apprentice. I have many "strange" interest but butchery is so darn fascinating to me.
Don’t know about rich, but I have no debt, own both my primary home and mtn home, no kids, and have over-funded my retirement. No expensive hobbies (hiking, biking, hunting, fishing, xc skiing, snowshoeing), no golf, no country club. Not a regular drinker, except for a glass of red wine 3-4 times a week.
Can’t take it with you, so may as well enjoy it while we’re able.
I started out learning the meat business when I worked for the Sellaro family in Star City when I was in HS at their little Cloverland store....I also worked for them when I was at WVU and they opened the big Supermarket that is now in Suncrest. That training served me very well in life.
I would say you are a very smart man. Sounds very much like myself except I do have children and I do enjoy a beer now and then. My biggest non needed expense over the years has been WVU sports.
Local butcher shops are coming back in my area. I go to Harring Brothers and they are packed every day. Farm to table is huge here and organic meat is the norm.
I was just giving you some heck man...I enjoy these stories on this page because at the end of the day it makes us all human and not chewing down each others throat about Politics. Cheers bro!