Cooking A Good Steak - Page 1321 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Haha awesome, I need to look out for stuff like this at my grocery store.

When I was in middle school and had shaky morales I would switch price tags on clothes. All kinds of shady scams.

Last edited by Da_Nit; 10-05-2020 at 03:10 PM.

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10-05-2020 , 03:28 PM

#33003

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,684

Wife's head for scale

lol

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10-05-2020 , 04:12 PM

#33004

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,530

Quote:

Originally Posted by yimyammer

whats your favorite recipe? I've got a request to make some from the familia and need to get crackin'

You need to look a little closer at that “stew” meat.

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10-05-2020 , 04:31 PM

#33005

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,684

When you snatch the prime ribeyes the guy put out as stew beef before he could grab it after his shift...

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10-05-2020 , 04:56 PM

#33006

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,494

Quote:

Originally Posted by 27offsuit

When you snatch the prime ribeyes the guy put out as stew beef before he could grab it after his shift...

Haha I think Hoagie was switching stickers on those ribeyes.

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10-05-2020 , 08:06 PM

#33007

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 23,913

Hoagie - have you decided if you're going to grill your stew or reverse sear it?

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10-05-2020 , 08:12 PM

#33008

Tom Ames

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I'm going to Costco tomorrow. I'll see if my store has any stew meat that looks good.

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10-06-2020 , 09:55 AM

#33009

Taeyeon

centurion

Join Date: May 2012 Posts: 104

Hoagie I am immensely jealous of your grocery store (although can we even call costco a grocery store) rungood. Looking forward to results!

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10-06-2020 , 10:12 AM

#33010

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,530

All credit goes to the mrs. All I can think is it was a mistake or they saw that last garbage looking steak and just said screw it we aren’t repacking it, let’s call it stew meat.

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10-06-2020 , 04:43 PM

#33011

Tom Ames

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Quote:

Originally Posted by Hoagie

All credit goes to the mrs. All I can think is it was a mistake or they saw that last garbage looking steak and just said screw it we aren’t repacking it, let’s call it stew meat.

I'm guessing it was near the end of someone's shift and didn't catch that the scale was set to stew meat rather than prime rib eye. That has happened to me before at another store's meat counter. Once in my favor; twice adversely. Workers just not paying attention.

Quote:

Originally Posted by Tom Ames

I'm going to Costco tomorrow. I'll see if my store has any stew meat that looks good.

No luck for me today. But I must say that my wife has never been in such a hurry to check out Costco's meat dept first thing.

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10-06-2020 , 08:57 PM

#33012

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,530

Stew was had this evening. It was a hearty stew. I did forget to take an interior picture of my stew until well after I finished eating my stew. Alas, it will do.

I recommend this stew. $13 for 2 people and we still have 2 more stews left. Thank you Costco gods.

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10-06-2020 , 09:26 PM

#33013

Tom Ames

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Join Date: Oct 2005 Posts: 46,799

Stew looks a little thick. Must have been hard to sop your bread.

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10-07-2020 , 01:16 AM

#33014

AAmbass

journeyman

Join Date: Jul 2011 Posts: 226

I undercooked some steak (photos below) if you assume the medium rare standards of the past 15 years to be sacrosanct. But damn. Thinner steaks benefit from that diversity of texture and flavor. A plea for rare 1" steaks.

ETA: Tapatalk sucks

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10-09-2020 , 07:34 PM

#33015

freddy10-4

grinder

Join Date: Oct 2006 Posts: 640

how did you manage to get it so rare and still get a decent sear? I still struggle with this tradeoff when cooking thinner steaks, any tips?

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10-09-2020 , 07:42 PM

#33016

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,530

Hotter fire/pan, more oil, more frequent flips, rest between flips.

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10-09-2020 , 10:31 PM

#33017

grizy

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I'll add starting with a colder steak helps if you like a little blue in the middle (I do.)

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10-09-2020 , 11:43 PM

#33018

AAmbass

journeyman

Join Date: Jul 2011 Posts: 226

Quote:

Originally Posted by freddy10-4

how did you manage to get it so rare and still get a decent sear? I still struggle with this tradeoff when cooking thinner steaks, any tips?

I don't have great advice. This was cooked on a cast iron pan and I just prioritized a sear (as usual) using high heat and oil followed by butter. I didn't use a thermometer here. Sometimes I go cowboy style when it's just one steak.

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10-13-2020 , 06:05 PM

#33019

grizy

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Join Date: Dec 2006 Posts: 20,776

CostCo choice ribeye. Pan fried in butter. Partially caramelized the onions and made pan sauce with beef stock.

Cooked to closer to medium because wife prefers it that way.

Last edited by grizy; 10-13-2020 at 06:23 PM.

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10-13-2020 , 09:40 PM

#33020

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,329

Quote:

Originally Posted by grizy

CostCo choice ribeye. Pan fried in butter. Partially caramelized the onions and made pan sauce with beef stock.

Cooked to closer to medium because wife prefers it that way.

Looks great!

Coincidentally, I did a NY Strip pan fried in butter tonight as well.