Posted on 01/18/2021 5:39:59 AM PST by mylife
Forget the filet mignon.
A great poet once said, "beef is what’s for dinner." Unfortunately, that dinner -- at times -- can be wildly overpriced and not nearly as well-marbled as it should be. What gives?
We hate to break it to you, but you’re likely ordering a cut of beef that’s totally overrated while overlooking another criminally cheap option that still tastes great. Price point does not determine quality!
Thankfully, a group of chefs from around the country shared with us their secret cuts under the condition that they also got to talk trash about filet mignon (and a couple other cuts, but mostly filet mignon). Seriously, quit with the filet mignon obsession and try one of these beefy alternatives instead:
(Excerpt) Read more at thrillist.com ...
Costco sometimes has Cap Steaks, which is the Ribeye Cap portion only (the cap is that exquisitely tender part of a ribeye that has striations of meat alternating with fat). They are usually rolled up and tied with string and look sort of like filets, but they are much tastier.
When GWB was in office I got ribeye all day long for $3.99 lb, fajitas? $1.99, Ox tail? 50c
Helps to remove as much of the silver skin as possible as well. VERY tedious work but it’s worth it.
What temp for sous vide? 125 would be sashimi steak lol. If I’m doing medium rare, usually go with 130-132.
That made me laugh. I do the same. Why cast pearls before swine? Lol Only problem is as they older and the pallets refine, they get wise they are eating the swill stuff.
Beef shank is really good.
Ribeye, Tri-tip and Flanken Ribs for Korean style Kalbi are my favorites
agree
We buy walleye from the Ojibwa in Red Lake Minnesota. They overnight it. You can get frozen or fresh caught the day before you get it.
Somebody who actually knows what they are talking about:
“Underrated: Tri-tip
“Tri-tip, that larger, tender, triangular part from the bottom of a steer, isn’t well known to most people. It is probably the least-expensive, best taste of beef you can purchase. There’s not a lot of connective tissue, so it cooks very quickly and easily. It has been my go-to meat for grilling, it has a way of soaking in the wonderful flavors and allowed a slight caramelization on the outside.”
Tri-tip over a wood fire cannot be beat at any price.
Thanks, I usually let them sit a few hrs wrapped, will go longer next time.
Absolutely. Remove the silver skin.
We buy walleye
—
fresh water fish = mud suckers
I like a good sear on my steak, so I sous vide at 125 and then the sear brings up the internal temp to somewhere around 135 once it rests.
Santa Maria-style BBQ got discovered by the masses, was even featured in Sunset Magazine. Needless to say the price per pound skyrocketed.
I guess I was the only guy with a rubber mallet. Had to use it gently so you wouldn't tear the muscle, however. The key was not to overcook it while brushing it with a mixture of olive oil and herbs. Eating it the same day it was harvested didn't hurt. I need to get back to the west coast again soon...
Beef tongue?
Gag me with a maggot. The stepmonster used to serve that, often whole. All those taste buds would start the gag reflex, and the weird taste was all it took.
When first married and money was tight, I bought chuck steak, marinated it and we grilled it. YUM!!!
rib steak is the epitome of the best cuts of beef...
but I also love 7 blade chuck roast for pot roast....slow cooked either on the stove or in the oven, just a wonderful taste with wonderful drippings for gravy...
petite stks get a bad rap but if done properly, they're okay too....
I heavily salt it and let it stand in the refrigerator overnight (you can add other spices like paprika, too). The beef absorbs the salt and helps to tenderize it.
The next day, I cook it in a sous vide at 135 degrees for 90 minutes. Cooking it slowly also helps to tenderize the meat.
When it's done, I let it chill in the refrigerator for a few hours and then slice it thinly for sandwiches.
-PJ
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