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08-17-2015 , 10:39 PM

#20126

benneh

hehe

Join Date: May 2005 Posts: 29,207

That's what I thought. I was so confused why he was so adamant about that

Quote

08-17-2015 , 10:58 PM

#20127

mullen

Carpal \'Tunnel

Join Date: Oct 2008 Posts: 17,632

Everyone wants no delicious fat marbled throughout their steak. Much prefer it all in a giant triangle on the side.

Although I guess if he left that fat in the middle their would just be raw unmelted fat in the deansteak so glutamate is the better option.

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08-17-2015 , 11:00 PM

#20128

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,535

no sinew!

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08-17-2015 , 11:27 PM

#20129

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

meat glue is transglutaminase

glutamate is a name for a category of umami flavor compound present in abundance in steaks, tomato, fish sauce, parmesan cheese, and MSG(lutamate)

Quote

08-18-2015 , 12:08 AM

#20130

wafflehouse1

Join Date: Oct 2010 Posts: 11,268

Quote:

Originally Posted by +rep_lol

those of you who skipped on watching the video because of 99's screenshot (like i did) are seriously missing out imo

So much this. Thanks for forcing me to watch it.

Quote

08-18-2015 , 12:21 AM

#20131

Lance Freeman

old hand

Join Date: Dec 2008 Posts: 1,556

LOL, definitely worth the 8min of my time to watch that idiot. I think that steak steals the title of dean steak. That pile of **** makes deans look like a decent steak. Looks like some ****ty seared tuna for sure.

If I knew my butcher used meat glue I would be super pissed and immediately find a new one. Secondly, if I knew that he also trimmed fat off of the ribeyes... that might call for a firm bitchslap. That's offensive to us steak connoisseurs!

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08-18-2015 , 01:07 AM

#20132

Sparks

The Real Grillmaster

Join Date: Nov 2003 Posts: 1,485

You bastards, making me watch that. Now I have to go back and gaze at the gobbo steak and El D prime rib for sanctuary. Someone post a another real OOT steak quick!

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08-18-2015 , 07:08 AM

#20133

+rep_lol

banned

Join Date: Sep 2013 Posts: 14,900

the most appalling part is how high his georgetown butchery ranks on yelp/google when you search the name jamie stachowsky

i was tempted to go to his website and congratulate him on his troll game

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08-18-2015 , 10:04 AM

#20134

El_Timon

Carpal \'Tunnel

Join Date: Jul 2007 Posts: 7,079

Quote:

Originally Posted by Lance Freeman

While I agree that the video is ridiculous, apparently meat glue has some good uses.

http://www.chefsteps.com/activities/reconstructed-roast

If Chefsteps does it, it must be worth a look.

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08-18-2015 , 10:11 AM

#20135

nuggetz87

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 15,728

not as heinous as the delmonico video, but here's his technique for half burnt / half raw bacon-wrapped filet with burnt pepper and .5" grey band.

the pink part of the interior doesn't look too bad!

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08-18-2015 , 11:45 AM

#20136

El_Timon

Carpal \'Tunnel

Join Date: Jul 2007 Posts: 7,079

Dat gray band!

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08-18-2015 , 12:10 PM

#20137

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

How is tenderloin in general? I've been tempted to get one of the USDA Prime ones from Costco that go for like $150 for a while, but wasn't sure if it was superior to ribeye or not.

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08-18-2015 , 12:24 PM

#20138

pwnsall

CFBBPC

Join Date: Jun 2006 Posts: 65,638

it's a good change of pace at times, i'd just get a couple small ones and try them if i were you!

have you never had filet? or fillet

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08-18-2015 , 12:27 PM

#20139

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

DW,

Where do you live? Have you ever had filet mignon?

Quote

08-18-2015 , 12:31 PM

#20140

sylar

Ivan Drago's homeslice

Join Date: Dec 2006 Posts: 20,307

Elite beefeaters shoutout!!! I am assuming that's this thread.

Quote

08-18-2015 , 12:45 PM

#20141

PartyGirlUK

Carpal \'Tunnel

Join Date: Nov 2004 Posts: 23,530

Quote:

Originally Posted by benneh

Deansteak at 7:00:

Damn

Quote

08-18-2015 , 01:01 PM

#20142

Lance Freeman

old hand

Join Date: Dec 2008 Posts: 1,556

Quote:

Originally Posted by El_Timon

While I agree that the video is ridiculous, apparently meat glue has some good uses.

http://www.chefsteps.com/activities/reconstructed-roast

If Chefsteps does it, it must be worth a look.

Ehh, i'm still not sold on it. I don't understand why someone would want to remove pieces of meat from a rib roast. Idk about you guys but when I eat a steak, I eat every last piece of it... fat and all. My 5 year old daughters favorite part is the fat. Every time I cook steaks she asks for "fatty pieces".

I could maybe be sold on some lesser qualities of meat, though.

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08-18-2015 , 01:05 PM

#20143

eddymitchel

Carpal \'Tunnel

Join Date: Oct 2007 Posts: 6,761

Quote:

Originally Posted by PartyGirlUK

Damn

I hope you contacted a lawyer already to fight for your intellectual property.

Quote

08-18-2015 , 01:24 PM

#20144

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Quote:

Originally Posted by El Diablo

DW,

Where do you live?

Previously Western Europe, now PNW.

Quote:

Originally Posted by El Diablo

Have you ever had filet mignon?

Quote:

Originally Posted by pwnsall

have you never had filet? or fillet

Not 100% sure, but i believe so (assuming filet is the same cut in europe). In my mind its noticeably leaner than ribeye, but more flavorful than strip? I've definitely also had ****ty churrascaria bacon wrapped filet on several occasions, but i'm not factoring that in.

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08-18-2015 , 02:10 PM

#20145

GooseHinson

Carpal \'Tunnel

Join Date: Feb 2006 Posts: 6,584

Filet is extremely lean, very tender and pretty much flavorless. A favorite of girlfriends and wives.

Quote

08-18-2015 , 02:35 PM

#20146

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

DW,

The big selling point of filet is that it's very tender, the most tender cut by far. Another selling point for many is that it's a very lean cut. Some people consider the fact that it is not as "beefy" tasting as other cuts to be a selling point.

It is absolutely not more flavorful than strip. The lack of fat/flavor in filets is why they are typically wrapped in bacon and/or covered in rich sauce.

Most people itt consider ribeye (and strip) superior to filet. I believe gobbo may be the only exception.

Former 2p2er Thremp also used to think filet was superior, but he has come around to the flavor side now.

Gobbo, make a case for tenderloin!

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08-18-2015 , 03:23 PM

#20147

pwnsall

CFBBPC

Join Date: Jun 2006 Posts: 65,638

tenderloin can be eaten rarer/raw

i almost never buy them because they are bad value and also really annoying to butcher

Quote

08-18-2015 , 05:33 PM

#20148

gaming_mouse

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 13,786

Quote:

Originally Posted by GooseHinson

Filet is extremely lean, very tender and pretty much flavorless. A favorite of girlfriends and wives.

Quote:

Originally Posted by El Diablo

The big selling point of filet is that it's very tender, the most tender cut by far. Another selling point for many is that it's a very lean cut. Some people consider the fact that it is not as "beefy" tasting as other cuts to be a selling point.

It is absolutely not more flavorful than strip. The lack of fat/flavor in filets is why they are typically wrapped in bacon and/or covered in rich sauce.

Most people itt consider ribeye (and strip) superior to filet. I believe gobbo may be the only exception.

i would be surprised if gobbo preferred filet to ribeye.

while you guys have posted well-reasoned and objective descriptions of filet, i would like to represent the party of impassioned filet hate, and add that the best possible fate for a filet is as a beautifully seared, deceptively pretty pink sponge. i would even say they are the greatest scam ever perpetrated upon the steak-eating american public.

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08-18-2015 , 05:42 PM

#20149

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

I dunno if I'd go so far as to say it's better than a ribeye at this point but it's a different thing. A filet is a much better vessel for a sauce and sometimes I feel like I want a sauce for my steak.

I will say I think the difference in meat grades is highest in tenderloin because the fat marbling is most important there. I still love making tenderloin roasts for parties or to show off but like I said, usually only if I'm making a sauce.