Steak Night

[Anonymous No.9926426]

Who /steaknight/ here?

[Anonymous No.9926999]

the color and marbling looks good but the lack of intermuscular fat makes it looks like some fake meat glue shit or something
what cut is it supposed to be?

[Anonymous No.9927094]

>>9926999
dude what

[Anonymous No.9927101]

>>9926999

>marbling looks good
>but the lack of intermuscular fat

[Anonymous No.9927110]

>>9926999
It's NY Strip. What do you mean by the lack of fat? Its well marbled.

[Anonymous No.9927128]

>>9927110
Nice. Now the cross-section where everyone will shit on your personal taste.

[Anonymous No.9927134]

>>9927110
He means the fat held between muscles. That's important too in a good steak. You have trimmed steaks, which are one piece of muscle, no bone, no intermuscular fat.
I'm sure your steaks taste good, but they fucked up at the butcher.

[Anonymous No.9927173]

>>9927128
Took it out of the oven too early. More rare than I usually like, but still delicious. I don't usually cook steaks this thick.
>>9927134
Eh, I don't mind not paying for a fat cap at USDA Prime prices.

[Anonymous No.9927218]

>>9926999
>>9927110
butcher here, that's definitely NOT NY strip. It's boneless short rib from the chuck. Good meat for the chuck price though.

[Anonymous No.9927247]

>>9927218
My butcher told me it was strip. Should I ask him next time I'm there?

[Anonymous No.9927910]

>>9927218
correct

[Anonymous No.9927926]

>>9927134
>he thinks bone in a steak affects the flavor

[Anonymous No.9927942]

>>9927926

It affects the moisture of the steak, just like bone in chicken does, dumbass.

[Anonymous No.9927950]

>>9927926

Every fucking night its like talking to people who have cooked 3 meals. You know nothing about food.

[Anonymous No.9927952]

>>9927101
Look up what the prefix inter means

[Anonymous No.9927955]

>>9927926
You're an idiot. Of course bone affects the flavor. Have you never made stock? Or eaten bone marrow? Do you even understand what heat does to food? Fucking moron......

[Anonymous No.9927965]

>>9927955

This entire site lives in a trailer. I'm convinced now. Poverty food, poverty ideas, poverty lives.

[Anonymous No.9927966]

>>9927247
Yes, because he lied to you. Those are definitely what >>9927218 said. Good stuff, but you shouldn't be told it's something else.

[Anonymous No.9927972]

>>9927926
kys

[Anonymous No.9927987]

>>9926426
make way, sous vide porterhouse coming through

[Anonymous No.9927992]

>>9927987
helped if i included a pic

[Anonymous No.9927999]

[Anonymous No.9928003]

>>9927110
it's not ny strip, that's sirloin strip. it has better grain than my pic and it's had the silver skin trimmed off but I get identical looking meat often

>>9927218
bullshit you're a butcher if you can't even identify sirloin strip steak. looks like every package of sirloin strip I've gotten at stop & shop

>>9927247
sirloin strip. not NY strip

>>9927910
retard

>>9927966
retard

[Anonymous No.9928022]

>>9928003
That is definitely flap meat, and you should fucking kill yourself for thinking it's even close to boneless short ribs.

[Anonymous No.9928026]

>>9928022
retard

[Anonymous No.9928041]

>>9928003
You dumb fucking cunt.

[Anonymous No.9928050]

>>9928003
Have another, dumb fucking cunt.

[Anonymous No.9928057]

>>9928041
bingo. boneless short ribs will also hold shape and be more firm, flap meat will be soft. As you can see in OP's finished product picture they are able to slice easily. But who would know better, a butcher for a decade or some dickhead who gets his meat from stop n shop?

[Anonymous No.9928097]

>>9927965
It's almost as if most people in the world are poor

[Anonymous No.9928107]

>>9928041
>>9928050
they look similar, sure, but your retardation still proves true. Short rip is a tough cut and is not cooked quickly like a "Steak". Additionally, the butcher referred to it as a "strip steak", of which there is NY strip, or sirloin strip that I'm aware of. I am unable to find pictures on google that show the same level of grain I have purchased at my supermarket, but I assure you that I have gotten sirloin strip identical to OPs picture, and that you are retarded

[Anonymous No.9928120]

>>9927955
Bone does not affect the flavor of the steak. Look it up before being as overtly retarded as possible

[Anonymous No.9928128]

>>9928120

then cook your fucking stupid shit they way you want to. The rest of us don't need to listen to an asshole like you.

[Anonymous No.9928136]

>>9928107
>but I assure you
Yeah, NO, fuck off. Also, you've never cooked short ribs before. Dumbfuck.

[Anonymous No.9928137]

>>9928107
"I have nothing to support my argument but you're still wrong." lol, what a moron.

[Anonymous No.9928143]

>>9927942
>>9927950
Stop falling for food memes that have been around for ages just because they've been around for ages. There is a fuckton of pseudoscience in cooking, because cooking is far older than science has been in the mainstream. Leaving a bone in a steak and cooking it does not affect the flavor any more than it would cooking the bone in a separate pan next to the meat.

[Anonymous No.9928149]

>>9928120
>Look it up
What? Did the conspiracy theorists start an "alternative fact" cooking site?

[Anonymous No.9928155]

my mom made fillet steaks tonight and they were great :)

[Anonymous No.9928156]

>>9928143

Asshole, I actually cook food. I don't listen to even the smartest people here. You're all fucking stupid.

Bone in increases flavour and moisture. If you haven't learned that through doing, You fucking dullard fuck up.

Don't repeat what other fucking idiots say, try it yourself.

[Anonymous No.9928160]

>>9928136
>>9928137
I don't know what to tell you besides the fact that you're retarded. I suggest you go to a stop & shop in massachusetts and check out their meat cooler, where the realization of your retardation will wash over you like a cool retarded breeze

[Anonymous No.9928165]

>>9928160
Yeah because a fucking stop & shop is the go to source for beef cut knowledge. Funny that you say its a sirloin strip when there is in fact no such thing as a sirloin strip steak.

[Anonymous No.9928168]

>>9928165
I'm sure there's regionality to the names of cuts of steak but you're literally retarded

[Anonymous No.9928172]

>>9928143
It's not a "food meme that's been around for ages". It's fact. You're a fucking faggot. That is also a fact. Boneless meat is the "meme" here. Use what little brain you have and ask yourself these questions:
1. How long has raw, boneless meat been available for purchase to the general public?
2. Why do you think companies encourage people to buy boneless meat?

[Anonymous No.9928174]

Shocker, only a new englander would be too retarded to know that "strip" and "tip" are two different words.

OP's meat is boneless short rib and is good stuff when prepared correctly.

[Anonymous No.9928178]

>>9928156
>I only trust my own experience which are influence be preconceived biases, no matter what evidence is presented to me
Yeah, it's everyone else that's "fucking stupid"
>>9928149
You would know that is not the case if you... looked it up.

[Anonymous No.9928181]

>>9928168
Yeah, and guess what, there is NO strip portion of a sirloin. Top, bottom, tip. Enjoy being an idiot though.

[Anonymous No.9928186]

>>9928172
It's almost as if you aren't looking it up for yourself and are assuming you're correct for no reason

[Anonymous No.9928189]

OP here, so does anyone know for sure what I paid $22.99/lb for?

[Anonymous No.9928191]

>>9928160
>stop & shop

[Anonymous No.9928192]

>>9928178

Dickhead, I have a mouth that can taste. You're just some fucking trolling idiot that likes the attention on 4chan.

Just fucking stop it, stop being a fucking child who is dying inside. Something is going wrong in your life, that's clear, but I can't help you with that. I can tell you that a spatchcock chicken is more juicy than chicken breasts.

I know you're too screwed up to be sane but hey, I love listening to your dipshittery.

[Anonymous No.9928196]

>>9928189
Did the package say prime? That's the only way I could see charging $23 a pound for chuck, and even then it seems high.

[Anonymous No.9928197]

>>9928186
I'm assuming I'm correct because I know I'm correct. You can carry on being a stupid faggot, but you're wrong, and everyone else knows it too.

[Anonymous No.9928198]

>>9928155
pinch her on the behind for me

[Anonymous No.9928200]

>>9928196
Yes, it said USDA Prime and this is NYC so everything is expensive.

[Anonymous No.9928201]

>>9928197

Everyone else knows you're the fucking idiot, dude. You need to come to terms.

[Anonymous No.9928204]

>>9928200
Then yeah it was boneless short ribs. It really is an underrated cut. That and the chuck eye steak. I'm sure it tasted great either way right?

[Anonymous No.9928206]

>>9928201
Everyone else is disagreeing with YOU, fucknutter.
You the single retarded penguin that no one wants to share an egg with.

[Anonymous No.9928216]

>>9928206

hahah, I actually got on the wrong track. My apologies. I failed to follow the thread. Booze..

[Anonymous No.9928218]

>>9928204
SSSSSSSHHHHHHH! Don't give away the uckchay eye-yay(?lol)

[Anonymous No.9928223]

>>9928216
Oops, well then, we're all good.

[Anonymous No.9928224]

>>9928192
Calm down, bud. I'm talking about steak, not a whole chicken. I know facing the possibility that you're wrong is putting you on edge, but if you embrace it and find out for yourself, you'll probably benefit from it.

>>9928197
Cooking a steak with a bone in or out does not make a difference. I'm basing this on research, it's not some random thought that crossed my mind that I decided to go with.

[Anonymous No.9928227]

>>9928218
shit sorry. chuck eye is bad. might as well make an eye of round steak LOOOOOOOL

[Anonymous No.9928234]

>>9928204
Yes it was delicious, just peeved about the dishonesty from my butcher. He's been great to me in every other way. Whenever I buy a Cowboy from him he cuts off all that obnoxious extra bone and I don't have to pay for it.

[Anonymous No.9928241]

>>9928224
>research
Sure buddy.

[Anonymous No.9928242]

>>9928224

I've made rib steak, ribeye, and t-bone. You're just totally wrong.

[Anonymous No.9928250]

>>9928234
Hopefully just an honest mistake, usually the NY strip will have a nice piece of fat running along the top.

[Anonymous No.9928256]

You think crown roast is made for fun? Tomahawk steaks? You really don't know much about food, I assume.

[Anonymous No.9928259]

Steak night for my bf again. My body is intolerant to red meat but he scarfs it down like no other

[Anonymous No.9928269]

>>9928259
I don’t know if you’re supposed to carve steak completely, but he likes getting it on the plate like this.

[Anonymous No.9928273]

>>9928241
>>9928242
>take 5 seconds to google something
>vehemently disagree based solely on one's subjective experience
it's weird that people who choose the latter are usually the first people to call out "stupidity"

[Anonymous No.9928274]

>>9928227
That's right. You can't save any money buying these and they certainly will disappoint now matter how you cook it

[Anonymous No.9928275]

>>9928269
This is fine as long as the meat is rested after cooking to allow the juices to redistribute through the meat.

[Anonymous No.9928277]

>>9928259
>>9928269
try hard next time cunt
0/10

[Anonymous No.9928284]

>>9928274
>>9928227
You should never, I repeat, NEVER buy one of these chuck eyes and try to sear it in a cast iron skillet

[Anonymous No.9928287]

>>9928277
What’s wrong with it if you don’t mind me asking?

[Anonymous No.9928293]

>>9928287
He's just trolling because he was proven wrong about the whole sirloin strip not existing thing.

[Anonymous No.9928294]

>>9928284
Just don't do it guys. I know it looks like a decent steak but it'll let you down every time. Seriously, FUCK chuck eyes. I hate em

[Anonymous No.9928302]

>>9928274
What about braised?>>9928284

[Anonymous No.9928318]

>>9928302
You'll get diarrhea. EVERY TIME

[Anonymous No.9928330]

>>9928273
>believing everything you read on the internet with no personal experience or the experience of working with professionals
Yeah, you're a dumb fucknut.

[Anonymous No.9928332]

>>9927173
That looks about perfect to me. Good job.

[Anonymous No.9928372]

I do love some boneless short ribs though.

[Anonymous No.9928415]

>>9928330
>not combining both
I never said I haven't cooked a fucking steak lol, even people that don't cook cook steaks

[Anonymous No.9928474]

>>9927173
nice. don't listen to the haters. i trim my steaks too. personally don't care for the fat strip on this cut.

[Anonymous No.9928509]

>"the bone makes a difference!"
>the marrow is going to magically penetrate several inches of flesh

[Anonymous No.9928873]

>>9928509
Idiot.

[Anonymous No.9928876]

>>9927955
Shut the fuck up you retard

[Anonymous No.9928907]

>>9928415
>even people that don't cook cook steaks
poorly

[Anonymous No.9928928]

>>9928907
true, I don't fall in the "people that don't cook" category though, was just pointing out that it was ridiculous to assume I hopped in on a steak discussion thread without having any experience cooking a steak of all things

[Anonymous No.9929153]

>>9927218
Came here to post this.

[Anonymous No.9929167]

>>9927992
Oh, my...

[Anonymous No.9929191]

>>9928204
I made some beef short ribs (with bone, so they looked different than this) recently in my sous vide tank. Let them cook for a long time--I think it was around 12 hours. Went in well before I left for work, and I took them out to sear well after I got home. Some of the best meat I ever cooked. Just fell off the bone, used a fork to cut it. Seasoned with salt, pepper, garlic, and onion powder, and just a very light bit of barbecue sauce. Definitely doing that again... lol

[Anonymous No.9929348]

Why do USA steaks always look such a deep red compared to say my UK steaks.

[Anonymous No.9929619]

>>9929348
Cause you pale as fuck UK faggots put the P in pasty?

[Anonymous No.9929623]

>>9929348
Probably carbon monoxide, keeps it looking redder for longer

[Anonymous No.9929634]

>>9929348
Because amerilards color every food and put additives in literaly everything.
Everything is fake in the us to some extend, mostly the people tho.

[Anonymous No.9929642]

>>9928050
Wow look at that marbling, why would anyone ever buy Wagyu or Kobe Bryant beef?

[Anonymous No.9929662]

>>9929642
because they're dumbfuck normies who think that they deserve the highest price option, and were sold on that idea. i have relatives and parents who are like this...they are entitled boomer type idiots who expect the best but then complain on price and don't know how to budget.

[Anonymous No.9930136]

>>9928181
Sirloin strip is a somewhat common term in some parts of the US. It is what some other places would call a coulotte steak (or a picanha/rump cap in Brazil).

Thus the cut would be from the top sirloin (of course). The marbling is typically very high (my picture is not the highest grade it could be; but gives a representative marbling) and its versatility as a cut is great.

That being said, I think the original picture does look a bit like a boneless short rib based on the marbling and the texture of the beef. It could be a loose muscle or a misrepresentative sample, but it does also look like a chuck cut to me.

[Anonymous No.9930429]

Rib-eye. One is sous-vide and the other is without. Both at 56c internal temp. Can you tell which is which?

[Anonymous No.9930456]

>>9927218
>>9927218
>>9927218
>>9927218
>>9927218
What cuts of beef are the most flavorful to eat? Thanks in advance

[Anonymous No.9930472]

>>9930429
no because you fucked up your sear on the sous vide steak. your supposed to make it a FLASH sear so you don't wind up with that god ugly O ring on the outside. that completely makes going to the trouble of doing a sous-vide a wasted effort

[Anonymous No.9930762]

>>9930472
Not everyone has a 200,000 BTU fire hazard in their kitchen to sear steaks in a matter of seconds.

[Anonymous No.9930774]

>>9930429
can't tell because you kind of over seared the sous vide one. if i had to guess i'd say the one on the left is sous vide because the sear looks far darker then the one on the right.

[Anonymous No.9930780]

>>9930762
This is exactly why I just gave up on eating steak at home. Sure it's cheaper but I want that awesome sear with a cool red center, impossible unless you invest in expensive grill/broiler.

[Anonymous No.9930786]

>>9930429
hard to tell. you over seared the sous vide one because both have a large portion of meat that is well done.

[Anonymous No.9930871]

>>9928876
What an idiot. Has no argument so just says "shut up!" Like a fucking toddler.

[Anonymous No.9930900]

>>9930762
>>9930780
I use an outdoor propane burner, heat the cast iron pan to blazing hot and I get a great sear very rapidly with a rare interior. Those burners are cheap.

[Anonymous No.9930917]

>>9930472
>>9930786
I seared 30 seconds per side at first. The crust was pretty good but I wanted a bit more so I left for another 30 seconds. Going to sear shorter next time.

[Anonymous No.9931280]

>>9930762
You don't have a stove and a cast iron pan?

[Anonymous No.9931406]

>>9931280
Not all stoves are equal.

[Anonymous No.9931891]

>>9931406
So do you have a fucking stove or not? Unless it's actually defective then you can heat up a cast iron pan enough to get a good sear on your steak.

[Anonymous No.9931896]

>>9931891
I have a fucking stove and a cast iron skillet, but it doesn't fucking sear a steak in 15 seconds.

[Anonymous No.9931903]

>>9931896
You didn't heat it long enough on high. Learn the art of patience, grasshopper, not everything has to be instant gratification in this hyped up, adrenaline rushed, ritalin soaked world.

[Anonymous No.9931910]

>>9931896
>mi pam cambt seer a steag

[Anonymous No.9931923]

>>9931903
>>9931910

I can heat that shit up as high as the burner will go for 10 minutes and it'll still take at least a minute a side for a good sear.

[Anonymous No.9931929]

>>9931923
Can your stove boil water?

[Anonymous No.9931931]

>>9931929
Of course it can.

[Anonymous No.9931954]

>>9931931
Then it can sear a steak, you fucking DONKEY!

[Anonymous No.9931956]

>>9931954
Of course it sear a fucking steak but its not gonna sear shit in motherfucking 15 seconds you retard.

[Anonymous No.9932506]

>>9930762
>being this poor and buttmad

then why even bothering sous-vide if you don't have the tools or skills to do it right?

[Anonymous No.9932515]

>>9931923
your stove is broken breh

[Anonymous No.9932525]

>>9929348
because of food die. i'm not even shitting. fucking american steak is corn fed garbage. in north america you either buy canadian beef or brazillian.

[Anonymous No.9933200]

>>9932506
I'm not a faggot I don't sous vide.

[Anonymous No.9933527]

>>9929348
quality beef should be bright red

>>9932525
>food die

[Anonymous No.9933985]

>>9926426
Did you like reading the argument you managed to start with this thread? I did

[Anonymous No.9934005]

>>9930780
I dont even bother making steak unless I can grill it.

[Anonymous No.9935488]

>>9930780
>>9934005
only because you suck at cooking

[Anonymous No.9935534]

What oven temperature, time and meat thickness do I use for reverse searing? I want to try that sometime. Ribeye probably if that matters.

[Anonymous No.9935635]

>>9935488
Nah, I've done the cast iron thing and it just wasn't the same to me. Perhaps I do just suck at cast iron cooking.

[Anonymous No.9935665]

>>9935488
Just want I want, Oil covered greasy steak. Yuuuum. Grill is superior for meat.

[Anonymous No.9935677]

>>9935534
For medium rare I set the oven at 325 and take out the steak at 100-105 F internal.

[Anonymous No.9935762]

>>9935665
Retard

[Anonymous No.9935907]

>>9926426
I do, though it's usually Sunday evening.

[Anonymous No.9936014]

>>9927101
>intermuscular
>intramuscular

[Anonymous No.9937143]

>>9926426
I'm snowed in with no access to my grill and it's my birthday tomorrow
can't cook steaks even if I managed to dig it out (which would be a shitload of work) because it probably wouldn't get hot enough with the temperature dropping to -9F

[Anonymous No.9937175]

>>9937143
grills are fucking disgusting. every faggot who uses them just ends up ruining high priced met with burning tar flavor

[Anonymous No.9937202]

>>9930456
Ribeye would always be my first choice.
Flap is good, skirt as well.
Top sirloin if you want something a bit more lean but still good beefy flavor. Or if you can find it the top sirloin cap is delicious although might be harder to find unless you visit a mom & pop butcher shop.

[Anonymous No.9937447]

>>9937175
Retard

[Anonymous No.9937656]

>>9937447
Fact: grilling in all forms ruins steaks.

[Anonymous No.9937663]

>>9937656
Sous vide is the true partitions steak

[Anonymous No.9937669]

>>9937663
nah buttercoated and boiled is the rage my dude

[Anonymous No.9937670]

>>9937656
Retard

[Anonymous No.9937683]

>>9937670
nah

[Anonymous No.9937719]

>>9926426
I 100% thought the floral plate was a bowl of milk and jelly beans what is wrong with me

[Anonymous No.9937749]

>>9937719

You had a craving for a california milksteak

[Anonymous No.9937865]

>>9928107
part of growing up is learning how to be wrong gracefully. if you can learn to do this, you'll go far. if you don't, your disgusting personality will limit you in life.

[Anonymous No.9938486]

>>9927992

you know you're supposed to sear it after you remove it from the sous vide bag right

[Anonymous No.9938493]

>>9938486
not enough people wick the moisture after taking it out so they get sad sears

[Anonymous No.9938499]

>>9938486
>sous vide cucks
>knowing anything about cooking

[Anonymous No.9938520]

A chick eye costs 3 dollars at my local Walmart. Every night is steak night

[Anonymous No.9939136]

here's my steak with roast potatoes and broccoli.

>the potatoes were roasted in veal fat. the broccoli was drizzled with good Tuscan olive oil and lemon. the steak was USDA prime and dry aged

[Anonymous No.9939297]

>>9939136
Fukken 10/10

[Anonymous No.9940923]

>>9939136
Is that a unicomp?