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02-24-2018 , 03:41 PM
#30051
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The days of skirt being a cheap alternative to the main cuts (ribeye/strip/tenderloin) are long gone.
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02-24-2018 , 04:06 PM
#30052
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cs,

Quote:
Originally Posted by cs3
wtffffffffff at $19/lb for skirt steak.
how can it possibly be only $4 less per lb than prime bone-in ribeye?
Quote:
Originally Posted by Bigdaddydvo
The days of skirt being a cheap alternative to the main cuts (ribeye/strip/tenderloin) are long gone.
Quote:
Originally Posted by El Diablo
At the WF today, strips were on sale for $10.99, bone-in ribeye was $12.99, and some good looking skirt steak was $9.99 or $10.99 a pound. Seems like not that long ago when skirt steak was way cheaper than the "premium" cuts.
But regardless, $19/lb for choice skirt is absurd. Even the most premium SF butchers don't charge that much.
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02-24-2018 , 05:10 PM
#30053
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Steakers,

If you’re as obsessed with dry age steak as me, you can kill a lot of time with this page:

https://newyork.seriouseats.com/steakcraft
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02-24-2018 , 05:41 PM
#30054
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That is a crazy price. I don’t think I’ve bought skirt from a butcher before. Maybe one of the experts here can identify a properly valued cut to amend my rec to LKJ.
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02-24-2018 , 05:41 PM
#30055
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I’ve gotten their prime ribeyes, strips, and tenderloin. Also a custom grind of 80 chuck/10 brisket/ 10 prime sirloin. I think someone here recommended it.
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02-24-2018 , 06:05 PM
#30056
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Samuri & lkj,

Ribeye dry aged is crazy, as are the filets.

Prime ribeye prices reasonable for a fancy butcher. But Costco gonna have that same stuff or better for a lot cheaper if you’re a member.

Flat iron and hanger decent prices.

Def a wide range of marbling in the case there too, some look way better than others.

If this were in my neighborhood, I might occasionally get a $25 prime ribeye instead of the $12 ribeye from Whole Foods, but not often.
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02-24-2018 , 07:14 PM
#30057
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I apologize in advance for ruining the 10/10 streak.

Local butcher had these “Allen Brothers” steaks. First time I’ve heard of them but after some talking with the butcher I grabbed this 1.3lb, 2 inch or so ribeye.


Post-oven, pre sear.


Post sear.


And finally.


I know I could use Google but figured I’d ask here. My cutting board is starting to slightly have a hairline crack on the underside of the board. I doubt I’ll be able to fix that but any tips/tricks on how to prevent more in the future.
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02-24-2018 , 07:27 PM
#30058
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i finance dead fish
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Just picked up a really nice looking ribeye from Whole Foods, about 1.5” thick and about 18 ounces. Just salted it and going to cook it tomorrow with my first attempt at onion rings and a kale Caesar salad.

Steak report likely coming tomorrow baring it’s not an epic fail.


Sent from my iPhone using Tapatalk
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02-24-2018 , 08:12 PM
#30059
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00,

Lol was expecting a fail, not that epic looking steak with a little gray band.
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02-24-2018 , 08:28 PM
#30060
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Quote:
Originally Posted by El Diablo
00,

Lol was expecting a fail, not that epic looking steak with a little gray band.


Maoist self-criticism ITT
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02-24-2018 , 09:04 PM
#30061
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Haha. Thanks guys. I’m just use to crushing perfect steaks cause of this thread so any little thing I seem to notice. Taste was absolutely 10/10 though.
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02-24-2018 , 09:25 PM
#30062
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Did the thread decide whether eating those pockets of fat was good or not?
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02-24-2018 , 09:35 PM
#30063
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always sloppy
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just put a pinch between your cheek and gum
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02-24-2018 , 09:38 PM
#30064
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Greyband like I see on the interwebz. Straight into the trash.



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02-24-2018 , 09:47 PM
#30065
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always sloppy
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Quote:
Originally Posted by Da_Nit
Greyband like I see on the interwebz. Straight into the trash.
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02-24-2018 , 09:52 PM
#30066
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Quote:
Originally Posted by El Diablo
BDV,

Bummer that the steaks from this one didn't come out great, but damn that's one of the best looking strip sears we've seen itt.


That steak was fantastic good interior and great sear. Considering there’s a 1/2in change in diameter, It’s an elite cook. Not even considering it’s also dry aged.
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02-24-2018 , 11:01 PM
#30067
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Digg'n the gifs
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Quote:
Originally Posted by 00cooler00

I know I could use Google but figured I’d ask here. My cutting board is starting to slightly have a hairline crack on the underside of the board. I doubt I’ll be able to fix that but any tips/tricks on how to prevent more in the future.
I make end grain cutting boards and send this link to everyone who has bought one:

How To Oil and Maintain Wood Cutting Boards (and Spoons!) in 5 Minutes a Month
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02-24-2018 , 11:11 PM
#30068
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Jim beat me to it, but yeah, food grade mineral oil will make your board last a lifetime.
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02-24-2018 , 11:22 PM
#30069
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Being able to throw a plastic board in the dishwasher outweighs the benefits of a wooden board.
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02-24-2018 , 11:32 PM
#30070
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Quote:
Originally Posted by Da_Nit
Greyband like I see on the interwebz. Straight into the trash.


Gray band, smray band, I’d still eat it.

Are you flipping frequently?
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02-24-2018 , 11:34 PM
#30071
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Well I obviously love steak...

Here’s a single rib, bourbon-aged monster I’m salting overnight for tomorrow:



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02-24-2018 , 11:37 PM
#30072
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Quote:
Originally Posted by Da_Nit
That steak was fantastic good interior and great sear. Considering there’s a 1/2in change in diameter, It’s an elite cook. Not even considering it’s also dry aged.


I was *extremely* deliberate with this. Brought it up to temp at 150 degrees (took over 90 minutes) to ensure an even 110 throughout. Almost an oven sous vide, really. Did a 5 minutes rest between 45 second sears. Final temp reads were all 128-131 or so.
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02-24-2018 , 11:39 PM
#30073
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Nit: Glad you threw that straight in the trash. We gotta have standards!

Grando: the pockets of fat are delicious as long as you get them nice and melt in your mouth soft. That’s another benefit of a little longer pan cook on medium, all the fat gets melted and delicious.

Bdv: oh hell yeah
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02-24-2018 , 11:43 PM
#30074
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Quote:
Originally Posted by El Diablo
Nit: Glad you threw that straight in the trash. We gotta have standards!

Grando: the pockets of fat are delicious as long as you get them nice and melt in your mouth soft. That’s another benefit of a little longer pan cook on medium, all the fat gets melted and delicious.

Bdv: oh hell yeah


El D: Any chance we can get you on #TeamDryAge any time soon?
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02-24-2018 , 11:56 PM
#30075
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Bdv,

Unlikely, I don’t have a big fancy place with lots of space like you guys. But I grill with various friends who live in the burbs. Maybe I can convince one of them....
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