OT: Steaks

[R1766U_rivals]

What is the best steak you have ever had in your life?

Reason I ask, My local butcher had Japanese A5 on sale for $80lb. I’ve never had Wagyu, always wanted it and decided to jump on the sale to give it a try. The only catch is, I want to save it for my anniversary dinner which is on 7/26. Sale ended today, so I picked up a steak today. Should I try and keep it in the fridge? Or freeze it? Thanks for any advice. Really looking forward to trying it.

 

[fsg2_rivals]

No idea about that particular steak but I'd celebrate the anniversary early. Nice steak like that should be enjoyed immediately, imo.

Enjoy it ..good on you for jumping on it!

 

[Knightmoves]

Thought this thread might be about prime steaks available in stores. That’s my choice for cooking at home.

Sam’s Club has decent prime NY strip steaks that cook well on the grill.

Anyone know the difference between prime and choice steaks?

 

[dbaguy]

Thought this thread might be about prime steaks available in stores. That’s my choice for cooking at home.

Sam’s Club has decent prime NY strip steaks that cook well on the grill.

Anyone know the difference between prime and choice steaks?

https://www.usda.gov/media/blog/2013/01/28/whats-your-beef-prime-choice-or-select

 

[ashokan]

I'm not a foodie, but from what see around, the US "Wagyu" thing is scammy


https://www.forbes.com/sites/larryo...st-scam-the-great-kobe-beef-lie/#4f474a48664c

Sneaky ways steakhouses are scamming you
https://www.mashed.com/215851/sneaky-ways-steakhouses-are-scamming-you/

 

[fsg2_rivals]

Thought this thread might be about prime steaks available in stores. That’s my choice for cooking at home.

Sam’s Club has decent prime NY strip steaks that cook well on the grill.

Anyone know the difference between prime and choice steaks?

The marbling!

 

[R1766U_rivals]

I typically buy my steaks at Costco, usually I go with the Prime (in blue foam). Even Costco’s choice steaks I find to be really good. The difference in Prime and Choice is the marbling.

And here is an example of A5 Wagyu thats I just splurged on:

 

[fsg2_rivals]

I'm not a foodie, but from what see around, the US "Wagyu" thing is scammy


https://www.forbes.com/sites/larryo...st-scam-the-great-kobe-beef-lie/#4f474a48664c

Sneaky ways steakhouses are scamming you
https://www.mashed.com/215851/sneaky-ways-steakhouses-are-scamming-you/

This stuff is true, but the American wagyu can be excellent as well.

Before the pandemic chaos, they had it regularly at my grocer. Or something labeled that way - not sure if it meets any kind of definition. What it did meet was being visibly more marveled than the prime steaks next to it. And you could taste the difference. To answer OPs first question, that was the best steak I've had and I only grill it same day and am extra careful on the grill - nothing worse than overcooking a nice cut like that.

That said, sometimes it looks inferior to the prime steaks. And sometimes it seems like they just threw primes into the wagyu area and upcharge for them. Gotta trust your own eyes because can't trust anyone else ...as I think you know ; )

 

[fsg2_rivals]

I typically buy my steaks at Costco, usually I go with the Prime (in blue foam). Even Costco’s choice steaks I find to be really good. The difference in Prime and Choice is the marbling.

And here is an example of A5 Wagyu thats I just splurged on:

Yeah that's a few steps up on the marveling scale from the Am wags I'm talking about.

Please update after you eat it on how it was!

 

[BellyFullOfWhiteDogCrap]

I splurged on a Japanese A5 wagyu not too long ago. A 1-pound steak is plenty for a family of four. It is soooooo rich, if you eat too much, you're going to regret it. I recommend a reverse sear. Low oven first, then a very quick sear on a raging hot grill or cast iron skillet. It is melt in your mouth amazing.

 

[BellyFullOfWhiteDogCrap]

This guy knows his steak.

 

[R1766U_rivals]

I splurged on a Japanese A5 wagyu not too long ago. A 1-pound steak is plenty for a family of four. It is soooooo rich, if you eat too much, you're going to regret it. I recommend a reverse sear. Low oven first, then a very quick sear on a raging hot grill or cast iron skillet. It is melt in your mouth amazing.

Awesome, thats exactly how I plan on doing it. Will let you all know how it is.

 

[BellyFullOfWhiteDogCrap]

Awesome, thats exactly how I plan on doing it. Will let you all know how it is.

And don't you dare throw that fat away. Makes a great fried rice, fried potatoes, great w eggs too. Better than duck fat

 

[RUsince52]

Jesse and Jim's s Steakhouse, Martin City, Mo (a suburb south of KC) At the time I was a teenager and we always got an invite from Jim when we vacationed in KC. Although not blood related, he was like an uncle and lived in the same house that my aunt and uncle called home.
Of course, he would give us special treatment and enjoyed every minute of it. He loved to cook and grill. We wouldn't order except my mom who like chicken fried steak, he would just bring 22 oz filets that would melt in your mouth. I was impressed as a kid and a food critic from Playboy gave them a great review and it became famous in the KC area. Even the KC Chiefs ate there.
He use to do ribs also and would do a giant BBQ for friends and neighbors. He passed away in 1977, but will never be forgotten. The restaurant that opened in 1938 is now in the 4th generation and continuing his tradition.

 

[Beancounter88]

At a restaurant, my favorite is bone-in filet at Quality Meats. For home, get Pat Lafreida delivered - got a dry-aged porterhouse that’s amazing. For the money, Costco is outstanding IMO.

 

[R1766U_rivals]

At a restaurant, my favorite is bone-in filet at Quality Meats. For home, get Pat Lafreida delivered - got a dry-aged porterhouse that’s amazing. For the money, Costco is outstanding IMO.

In a restaurant, the best cut I have also ever had was a bone-in filet. Most recently, was a few years ago at steakhouse 85. It was a special, not on the regular menu.
I am a big fan of crumbled bleu cheese melted on top of a steak once in a awhile.

 

[DJ Spanky]

A 1-pound steak is plenty for a family of four.

Oh, no, no, no, no. With my 2 not-so-little-anymore carnivores, that is definitely not enough!

 

[R1766U_rivals]

Oh, no, no, no, no. With my 2 not-so-little-anymore carnivores, that is definitely not enough!

He is talking about Wagyu Beef. I haven’t had it (yet), but everyone I know who has had it says it is super rich and buttery. If you watch the video above, the guy mentions a 1lb Wagyu steak being enough for 4-5 people.

 

[Abro1975]

In a restaurant, the best cut I have also ever had was a bone-in filet. Most recently, was a few years ago at steakhouse 85. It was a special, not on the regular menu.
I am a big fan of crumbled bleu cheese melted on top of a steak once in a awhile.

At Sparks in NYC, I always have them drizzle a little bit of Gorganzola cheese on my medium rare NY Strip steak for me. Always get their great hash browns for a side, along with by buddie's getting sides of mushrooms and creamed spinach). Usually start with a Makers Mark Manhattan, then switch to a good Red Zin with the steak. Had this same exact dinner before many a closed circuit boxing card at Radio City (Ali vs Frazier, Hearns vs Hagler, Duran vs Leonard, Cooney vs Holems, etc) before we walk over to Radio City to watch the fights.

After the fights we would hit the raunchiest strip joint in NYC at that time, Little Peters in the Lower East Side, before ending with a beer at McSorleys and then a little chinese food, usually at Hung Fats on Mott St.
All these places were ' go to staples' of RU on campus sports fans on the NB campus in the 70s. Would do the same exact routine for RU basketball games at the Garden.

 

[BellyFullOfWhiteDogCrap]

Oh, no, no, no, no. With my 2 not-so-little-anymore carnivores, that is definitely not enough!

Trust me.

 

[Sec 127]

Had A5 in Barcelona. Was awesome. I think it was only 5 oz.

 

[SouthJerseyRU]

I recommend a reverse sear. Low oven first, then a very quick sear on a raging hot grill or cast iron skillet. It is melt in your mouth amazing.

Whole heartedly agree, although I would say that a good cast iron pan is better, you can control the temp more easily. When I do steaks at home, I do the same except I heavily salt and put on a rack in the the fridge before hand for 6-24 hr. Saw a video with one of the celebrity chefs, I think it was Bobby Flay and he said the difference between your home cook and a restaurant is when you would think you pre-salted your steak enough a restaurant would keep going and going.

Have fun

 

[wheezer]

I typically buy my steaks at Costco, usually I go with the Prime (in blue foam). Even Costco’s choice steaks I find to be really good. The difference in Prime and Choice is the marbling.

And here is an example of A5 Wagyu thats I just splurged on:

Costco ribeye. As mentioned they have prime and choice, I think it is worth the extra money for the more expensive cut

 

[Jackson206:)]

Costco ribeye. As mentioned they have prime and choice, I think it is worth the extra money for the more expensive cut

Was at Costco a couple weeks ago, NY strips wer $14.99 a pound which was crazy. Today they were $8.99 a pound. Filet's were half of what they were too. I guess there is more supply or people we're not paying the higher prices. For the money, Costco has some great steaks.

 

[BigWill]

Jesse and Jim's s Steakhouse, Martin City, Mo (a suburb south of KC) At the time I was a teenager and we always got an invite from Jim when we vacationed in KC. Although not blood related, he was like an uncle and lived in the same house that my aunt and uncle called home.
Of course, he would give us special treatment and enjoyed every minute of it. He loved to cook and grill. We wouldn't order except my mom who like chicken fried steak, he would just bring 22 oz filets that would melt in your mouth. I was impressed as a kid and a food critic from Playboy gave them a great review and it became famous in the KC area. Even the KC Chiefs ate there.
He use to do ribs also and would do a giant BBQ for friends and neighbors. He passed away in 1977, but will never be forgotten. The restaurant that opened in 1938 is now in the 4th generation and continuing his tradition.

Stroud's is the other Chicken Fried Steak restaurant that get's huge crowds. Not a fan of the style of cooking...

 

[RU848789]

At Sparks in NYC, I always have them drizzle a little bit of Gorganzola cheese on my medium rare NY Strip steak for me. Always get their great hash browns for a side, along with by buddie's getting sides of mushrooms and creamed spinach). Usually start with a Makers Mark Manhattan, then switch to a good Red Zin with the steak. Had this same exact dinner before many a closed circuit boxing card at Radio City (Ali vs Frazier, Hearns vs Hagler, Duran vs Leonard, Cooney vs Holems, etc) before we walk over to Radio City to watch the fights.

After the fights we would hit the raunchiest strip joint in NYC at that time, Little Peters in the Lower East Side, before ending with a beer at McSorleys and then a little chinese food, usually at Hung Fats on Mott St.
All these places were ' go to staples' of RU on campus sports fans on the NB campus in the 70s. Would do the same exact routine for RU basketball games at the Garden.

We took quite a few NYC "vacations" (4-5 days in a nice hotel, usually close to Central Park) with our young son over the years and when he was about 8, we took him to Sparks. He absolutely loved it, so we go almost every year now (he's 25). I've been to a bunch of the NYC steakhouses and they're all great, but probably like Sparks best for sentimental reasons. We always start off with those huge shrimp cocktails and usually just get sides of fries with whatever steaks we're getting - don't think I've ever had anything other than a steak there.

 

[RU848789]

He is talking about Wagyu Beef. I haven’t had it (yet), but everyone I know who has had it says it is super rich and buttery. If you watch the video above, the guy mentions a 1lb Wagyu steak being enough for 4-5 people.

I'm sure it's great, but that's just silly - my son and I typically do about a pound each of any top-notch steak and even my wife will eat 1/2 pound. Used to always just go to steakhouses (we love eating out), but since COVID, I discovered the local butcher (Nick's Meat Depot in Edison) and their steaks, veal chops, lamb chops, chicken wings and even pork hot dogs and ground short rib burgers are amazing, but our favorite are the NY strip steaks - we'll demolish 2.5 pounds and use the leftover 1/2 pound the next morning with eggs and potatoes. I may actually still cook some after this is all over, lol...

 

[RUsince52]

Stroud's is the other Chicken Fried Steak restaurant that get's huge crowds. Not a fan of the style of cooking...

We went to Stroud's a few times. It more like a picnic setting in a big wooden bldg in the country. Don't know if it changed because that was over 50 years ago. Jesse and Jim's was just a nice restaurant that a family could frequent and enjoy a meal. Not overly fancy, but when you walked in they had the different cuts of beef in a meat locker for you to pick your type of steak.

 

[RUsince52]

The Paradise Inn (was located on a hill across from the Somerset Diner) this was before K Mart was built. My dad ate there with his friends from work a few times. He told me all they served was steak and potatoes which seemed odd at the time because I was around 12 years old and thought a steakhouse must have other things too.
I guess they found their niche.

 

[ruready4somefootball_rivals]

Thought this thread might be about prime steaks available in stores. That’s my choice for cooking at home.

Sam’s Club has decent prime NY strip steaks that cook well on the grill.

Anyone know the difference between prime and choice steaks?

Lately,Sam's hasn't carried Prime filet mignon at $17.99 lb. but we love them, not a piece of wasted meat. Grill them without a thermometer, just heat up the grill, cook them without the flame under them, 15 minutes on one side, 12 minutes on the other, bring them in, to rest for 5 minutes, always great

 

[BigWill]

We went to Stroud's a few times. It more like a picnic setting in a big wooden bldg in the country. Don't know if it changed because that was over 50 years ago. Jesse and Jim's was just a nice restaurant that a family could frequent and enjoy a meal. Not overly fancy, but when you walked in they had the different cuts of beef in a meat locker for you to pick your type of steak.

I lived at the Ritz Carlton just across the ditch from Country Club Plaza for 2 years. Was on an expense account, so ate out every night, I actually started to hate BBQ this and that in year 2. (Flew back to NJ Fri PMs and back Sun PMs).

Gallagher's in NYC with the meats out on display is a great meet the meat steakhouse.

 

[phlop87]

From RU#s. I discovered the local butcher (Nick's Meat Depot in Edison) and their steaks, veal chops, lamb chops, chicken wings and even pork hot dogs and ground short rib burgers are amazing, but our favorite are the NY strip steak

Love Nicks. Growing up my Grandfather owned a butcher shop on the border of hillside and elizabeth. Nicks reminds me of him and his shop I highly recommend spending the extra money and finding a local butcher for your meats

@Zappa your Dad was at my Grandfathers shop at least once.... my grandfather had a picture of him, Phil Rizzuto and himself behind the counter Phil and his wife were frequent customers of the shop

 

[RUsince52]

I lived at the Ritz Carlton just across the ditch from Country Club Plaza for 2 years. Was on an expense account, so ate out every night, I actually started to hate BBQ this and that in year 2. (Flew back to NJ Fri PMs and back Sun PMs).

Gallagher's in NYC with the meats out on display is a great meet the meat steakhouse.

OK a little dated. I saw It's A Mad, Mad, Mad World at a theater in the Plaza when it first came out. I can't think of the name of the place, but it was on Troop Ave. They had the greatest ice cream and malts and it was a treat for all the cousins.
I went to Ben Benson's in NYC a few times and thought the steak was delish. Plus the waiters were all older gentleman and never wrote any order down and got it right.

 

[BellyFullOfWhiteDogCrap]

I'm sure it's great, but that's just silly - my son and I typically do about a pound each of any top-notch steak and even my wife will eat 1/2 pound. Used to always just go to steakhouses (we love eating out), but since COVID, I discovered the local butcher (Nick's Meat Depot in Edison) and their steaks, veal chops, lamb chops, chicken wings and even pork hot dogs and ground short rib burgers are amazing, but our favorite are the NY strip steaks - we'll demolish 2.5 pounds and use the leftover 1/2 pound the next morning with eggs and potatoes. I may actually still cook some after this is all over, lol...

Since you've never eaten Wagyu A5, I'm not sure how you dismiss it as silly. I've had prime beef, and there is no comparison. Would you eat a pound of crème brûlée, or a pound of butter? Eating a pound of Wagyu solo is gluttonous, it would make you sick, and would ruin the experience.

 

[yesrutgers01]

We took quite a few NYC "vacations" (4-5 days in a nice hotel, usually close to Central Park) with our young son over the years and when he was about 8, we took him to Sparks. He absolutely loved it, so we go almost every year now (he's 25). I've been to a bunch of the NYC steakhouses and they're all great, but probably like Sparks best for sentimental reasons. We always start off with those huge shrimp cocktails and usually just get sides of fries with whatever steaks we're getting - don't think I've ever had anything other than a steak there.

Been to most of them over the years. Had an office half a block from sparks with many client dinners. Always good. Though, I prefer The Old Homestead. I’ve had plenty of seafood at both too and always great. Not a fan on anything like blue cheese on my steaks though.
Del Frisco’s is another favorite but maybe it has to do with the little black dresses...lol

and 1 lb for 4??? Not caring how rich, it doesn’t compute

 

[RUevolution36]

I'm sure it's great, but that's just silly - my son and I typically do about a pound each of any top-notch steak and even my wife will eat 1/2 pound. Used to always just go to steakhouses (we love eating out), but since COVID, I discovered the local butcher (Nick's Meat Depot in Edison) and their steaks, veal chops, lamb chops, chicken wings and even pork hot dogs and ground short rib burgers are amazing, but our favorite are the NY strip steaks - we'll demolish 2.5 pounds and use the leftover 1/2 pound the next morning with eggs and potatoes. I may actually still cook some after this is all over, lol...

No wonder you need all that ground beef...

 

[T2Kplus10]

This guy knows his steak.

Have to admit, wagyu steaks don't look appetizing, way too much fat. Best steak I've ever had was a bone in filet mignon at the Chicago Morton's on East Wacker. Also had king crab legs on the side. F, that was a great meal. Always get a bone in FM when it is available. Went to Stage Left around the holidays and it was on the special menu. Fabulous as well.

 

[fsg2_rivals]

I'm sure it's great, but that's just silly - my son and I typically do about a pound each of any top-notch steak and even my wife will eat 1/2 pound. Used to always just go to steakhouses (we love eating out), but since COVID, I discovered the local butcher (Nick's Meat Depot in Edison) and their steaks, veal chops, lamb chops, chicken wings and even pork hot dogs and ground short rib burgers are amazing, but our favorite are the NY strip steaks - we'll demolish 2.5 pounds and use the leftover 1/2 pound the next morning with eggs and potatoes. I may actually still cook some after this is all over, lol...

You're completely ignoring the difference in fat content between Japanese wagyu and typical American steaks. I've heard the former is comparable to a thick steak-cut hunk of bacon. And when it's three figures a pound ...no reason to over stuff yourself.

 

[T2Kplus10]

No wonder you need all that ground beef...

+1
Hope he is on Lipitor. That's a lot of red meat.

 

[BellyFullOfWhiteDogCrap]

Have to admit, wagyu steaks don't look appetizing, way too much fat. Best steak I've ever had was a bone in filet mignon at the Chicago Morton's on East Wacker. Also had king crab legs on the side. F, that was a great meal. Always get a bone in FM when it is available. Went to Stage Left around the holidays and it was on the special menu. Fabulous as well.

If your preferred cut is filet, Wagyu isn't for you. And btw...it's not like your eating big globs of fat. The fat is evenly distributed throughout the steak. The meat melts in your mouth... literally.