/ck/ - Food & Cooking

>>13522360
His steaks cost much much more than three dollars, dum dum

>>13522360
Butter and garlic

>rub

Don't get too specific there, Ramsay.
I personally love to use SEASONING, how bout you?

>>13522384
>>rub
Can also be a verb, you know.

>>13522360
This is my go to mix. Everyone compliments the flavor of my steaks. If they only knew how simple the mix really is. It's just a good amount of kosher salt, *Private Selection Steakhouse Seasoning and a small dash of cayenne pepper.

Kosher salt is self explanatory, the steakhouse mix adds a ton of depth to the flavor and the cayenne adds a bit of heat.

*Consists of garlic, onion, black peppercorn, green peppercorn, pink peppercorn, salt and parsley. (You can buy this grinder at Kroger. I highly recommend you try it.)

>>13522384
you'z trollin'!

>>13522479
isn't that like 5 bucks a jar, senpai? i'll give it a go though

>$3 steaks

where?or do you just mean cheap steaks in general

>>13522503
ya but how much are you actually going to go through? i've had mine for a year and i'm barely a quarter of the way through it. at the end of the day it will cost you a couple pennies to season a steak.

>>13522544
my local supermarkets sell 3 and 4 dollar cuts, even got some ribeye and thick ny strips for 5 a cut while it was on sale

>>13522589
ungraded meat maybe

>>13522589

damn, I can get like a flat iron steak for maybe $5 but that's pushing it, I'll check my butcher

R8 my meat m8s

>>13522704
sorry but no, i've worked in the industry. reduced price meat is the shit they should have already thrown away but are going to wrap it up and give it one more day to see if anyone is gross enough to buy it.

>>13522479
sounds like fancy Montreal seasoning- coarse salt, pepper and Garlic. thats my go-to.

>>13522704
I'm mostly with >>13522729. Look at how yellowed and off the fat is, especially for a steak. You might be able to make it palatable by trimming the fat off, cubing it up for stew, and giving it a multi-hour braise. But there's no way I'd cook that as just a steak.

>>13522360
Dry brine overnight with seasoned meat tenderizer plus a mix of equal parts black pepper/brown sugar/garlic powder. For the first few hours turn them every so often to let the juice evaporate to concentrate the flavor. Once it's ruby red, cover for the rest of the night. Grill with applewood for smoke, plus you can jizz a little worchestershire on them when bringing up to room temp.

>>13522729
>>13522747
I got it two days ago and has a sell by date of 3 more days :( but I trust you guys. What if I roast these bitches in the oven for a couple of hours?

>>13522704
I'd buy that at those prices, that's exactly what I look for although that is starting to look a little spicy. First rule with discount meat is you gotta cook it the same day you buy it, though. Just been tenderizing the whole time.

>>13522775
Sometimes it's better to go by looks than to trust the seller. My worry about roasting is that they'd dry out, they don't have a lot of marbling. By braising you keep it moist and it'll become fall-apart tender, even for tough old steak.

>>13522743
>sounds like fancy Montreal seasoning
not really. Montreal seasoning contains coriander, uses red pepper flake for it's heat and it's most defining characteristic (and most controversial) is dill. very different from my mix.

>>13522775
>has a sell by date of 3 more days
that's just what the label machine is programmed to label everything. luckily for you those things are probably thick as fuck if they're a pound each. i would take a very sharp knife and trim off the yellowing fat and thin them down a bit by taking off the exterior of both sides, exposing meat that should be in better shape inside.

>>13522784
montreal seasoning also has fennel seed