The Proper way to cook a Rib Eye steak

[MarPar]

So what is the difference between "Vegas strip steak". " "Kansas City strip" and "New York strip"? I like you, have never heard of some of the steaks that are available. Isn't a" Porterhouse" the same as a "T bone"?.................MO

It all depends what cut they come from. vegas=chuck, KC=?, NY=loin.

Porterhouse and t-bone are NOT the same. porterhouse is center cut from the loin and t-bones are from the ends of the loin.

Google is my friend....
View attachment 388811

Mario, you probably know the Scotch fillet by the name "Rib-Eye". It's a lovely cut to eat, and my choice closely behind Eye Fillet.

yes, the ribeye is the MeatMan's cut of choice. best steak bar-none

MarPar???

View attachment 389959

SHE rubs it before I put it in

haven't heard anyone talk about "fake" steak yet , do you guys even know about what you're being served ?
we had a huge scandal over here when people discovered they were not getting fillet steak when they bought "fillet steak "
apparently there are no laws over there making them tell you what you're buying
http://www.dailymail.co.uk/news/art...eat-glue-pig-blood-stick-steaks-together.html

I have heard of pig/beef blood as a binder, but not in a steak. they sometimes use it in certain sausages. ie morcilla which is beef blood sausage

I think what your link is referred to as "pink slime" in the USA. Commanly used as filler in hamburger and other meats. I know our grocery store sells a bacon wrapped , what looks like fillet mignone.. Tough as shoe leather. A resturant probably could tenderize it , and sell it as the real thing................MO

LFTB (lean, finely textured beef ie "pink slime") is ONLY used in ground beef in the US. it is very highly regulated (even before the scandal) and contrary to popular belief, it IS meat. see, the slaughterhouses need to sell every part of the animal no matter how small and LFTB is part of that. they use an approved ammonia mixture in a tumbler to separate the very small pieces from the bones of cuts that a knife cannot get to. so basically LFTB are trimmings, which is what ground beef anyways. they do not waste anything. we "sell everything but the squeal (or moo)." lol

the "shoe leather" filet that your store sells is probably a lower grade like cow which is very lean and dries out very quickly when cooked.

 

[MarPar]

here are a couple of charts to help out...

and i dont just pull **** off of the internet for you guys either...the above chart is the one I have in my garage lol

 

[Budnicks]

I take mine out when the probe/thermometer is like 110*
it climbs to like 130* while resting/sitting for 5-10 min.'s

not sure that's the best way or temps, but it works for me,
my them. may not be accurate, but it's consistent...

I like my beef pinkish/med. rare, close but not blood rare

end cuts are more like med.,
center cut is more like med. rare to rare-ish

 

[Budnicks]

here are a couple of charts to help out...

View attachment 390110

View attachment 390111

and i dont just pull **** off of the internet for you guys either...the above chart is the one I have in my garage lol

View attachment 390112

Damn those are making me drool
Beef Americas food/meat

 

[MarPar]

Damn those are making me drool
Beef Americas food/meat

USA born, USA bred baby!!!

 

[Budnicks]

USA born, USA bred baby!!!

View attachment 390131

 

[MarPar]

I take mine out when the probe/thermometer is like 110*
it climbs to like 130* while resting/sitting for 5-10 min.'s

not sure that's the best way or temps, but it works for me,
my them. may not be accurate, but it's consistent...

I like my beef pinkish/med. rare, close but not blood rare

end cuts are more like med.,
center cut is more like med. rare to rare-ish

I like your thinkin, there Buds. find your preferred temp range, and do it to it.

and that's the secret to cooking pretty much any meat; the FINISH temp. always gotta take into account the "resting." {steaks generally} will still heat up for 5 min or so after taking it off, and if you do not take that into account, your f****d. shoe leather. lol

find a good temp probe and stab that bastard when you think you're close and adjust from there. lmao

chart from the USDA...

nailed to my fridge...its all about the temps...

 

[Budnicks]

I have a list like that too,
IF I go to that rec. temp they are shoe leather
seems if I go about 20*'s less it's more to my liking
my therm. is probably off too

But I do the same when at my aunts house BBQ-ing too

except for Turkey & chicken, I don't like to see any blood ever
pull out at 150* "usually" & check after resting

thanks for all the charts Meat Man

 

[Cornpatch MO]

I gotta chuckle a little when advertising " pure angus beef" That seems to be all the rage now. IMO most people could not tell the difference between a properly fed, cut and cooked herferd, black-white face- red angus and probably others. Sure is nice that time to sell on the hoof, black angus brings a little more money. BTW most black cattle are not purebred angus.. Meat cutters opinion???...........................MO

 

[MarPar]

I gotta chuckle a little when advertising " pure angus beef" That seems to be all the rage now. IMO most people could not tell the difference between a properly fed, cut and cooked herferd, black-white face- red angus and probably others. Sure is nice that time to sell on the hoof, black angus brings a little more money. BTW most black cattle are not purebred angus.. Meat cutters opinion???...........................MO

Angus is really more of marketing thing. Yes, the marbling is slightly better than choice, but not by much. The Angus label is owned by the CAB (Certified Angus Beef) board and no one can market beef as "Angus" without their approval. So to me, it's more marketing than anything else. If one wants the best, get Prime grade. super nice marbling and flavor, but it comes at a cost. like 20-25% higher than choice, but well worth it IMHO. sidenote: Prime grade cattle makes up only 2% of the entire beef herd in the US.

here is what a purebred Angus cattle looks like...they are supposed to be all black in order to be considered "pure bred"

 

[Pops1967GTX]

Man’s gotta eat. Grilled flank steak wraps. very easy to do.

 

[Pops1967GTX]

Damn those are making me drool
Beef Americas food/meat

Man’s gotta know the ingredients to a delicious meal.

 

[Car Nut]

 

[BeeKool]

LFTB (lean, finely textured beef ie "pink slime") is ONLY used in ground beef in the US. it is very highly regulated (even before the scandal) and contrary to popular belief, it IS meat.

Thanks You. LFTB is perfectly fine. So tired of smear campaigns to ruin the livestock industries.
I would rather my children be near LFTB than LGBT. ******* no nothing HSUS PETA groups

 

[BeeKool]

Angus is really more of marketing thing. Yes, the marbling is slightly better than choice, but not by much. The Angus label is owned by the CAB (Certified Angus Beef) board and no one can market beef as "Angus" without their approval. So to me, it's more marketing than anything else. If one wants the best, get Prime grade. super nice marbling and flavor, but it comes at a cost. like 20-25% higher than choice, but well worth it IMHO. sidenote: Prime grade cattle makes up only 2% of the entire beef herd in the US.

here is what a purebred Angus cattle looks like...they are supposed to be all black in order to be considered "pure bred"

View attachment 390235

And the best tasting beef comes from a feedlot. I tried grass fed beef once, took one bite, fed the rest to my dog.
Fat is where it's at!!

 

[kiwigtx]

Man’s gotta know the ingredients to a delicious meal.

I'd be skipping the meal and getting right down to business with that chick.

 

[polywideblock]

that's classed as dessert

 

[kiwigtx]

Bought a new Gas BBQ this weekend....still in the box, some assembly required. Might need to break it's cherry with some fine steaks.
Linky to the one I bought....
https://www.lawnheat.co.nz/masport-maestro-graphite-barbeque.ir

After my Loyalty vouchers, couple of hundy from Mum for helping them out recently, sale of some **** from my garage, in-store price slash and a slight fark-up by the Clerk, cost me $165 all up.

 

[HEMI-ITIS]

Love when that happenz!

 

[MarPar]

Thanks You. LFTB is perfectly fine. So tired of smear campaigns to ruin the livestock industries.
I would rather my children be near LFTB than LGBT. ******* no nothing HSUS PETA groups

Amen to that.