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Cheap Steak Challenge

Xelor said:
Oh. Okay. I get now. TY for the clarification.

When did a NY strip become a "**** steak?" LOL Flank or strip steak, or those things that, IMO, aren't at all steaks, "cube steaks," sure, I'd call them "**** steaks," but not a NY strip, even a 3/4" one. That's a pretty nice cut of meat.
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Xelor, there are various grades of steaks, and of course cattle breeds.

My favorite atm is akaushi, which I get from my butcher who is a direct seller from https://heartbrandbeef.com/ (check it out, AMAZING STEAK)

BUT then there is USDA graded steak.
Select grade is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.
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These were 3 dollar and change steaks, Select. Not very good or marbled.

3134d2de3260cfbe7380dc124e83b470.jpglooked about like that.

what I buy normally is this:
20180316_182853 (1).jpg

That ran about 20 bucks.
 
Renae said:
Xelor, there are various grades of steaks, and of course cattle breeds.

My favorite atm is akaushi, which I get from my butcher who is a direct seller from https://heartbrandbeef.com/ (check it out, AMAZING STEAK)

BUT then there is USDA graded steak.

These were 3 dollar and change steaks, Select. Not very good or marbled.

View attachment 67234044looked about like that.

what I buy normally is this:
View attachment 67234045

That ran about 20 bucks.
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Yes....tough meats cook quite nicely using the "low and slow" approach. That's why I braise flank and skirt steaks. Have you tried braising your NY strip "**** steaks?" I would think you'd get "gold" out of them by cooking them that way.
 
Xelor said:
Yes....tough meats cook quite nicely using the "low and slow" approach. That's why I braise flank and skirt steaks. Have you tried braising your NY strip "**** steaks?" I would think you'd get "gold" out of them by cooking them that way.
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That might be my next self challenge. Of course I only have a couple 2-3 weeks of solid foods left before full on liquid diet for 30-45 days. Oh joy.
 
Renae said:
That might be my next self challenge. Of course I only have a couple 2-3 weeks of solid foods left before full on liquid diet for 30-45 days. Oh joy.
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Well, 2-3 weeks is enough time to buy and braise flank/skirt steaks. LOL Alternatively, you may just have to wait until after your liquid diet period. Or, if there is no "after liquid diet period," that may have to be one of the "challenges" you just don't get to undertake. If you don't ever get to, well, there're worse things to miss out on.
 
Xelor said:
Well, 2-3 weeks is enough time to buy and braise flank/skirt steaks. LOL Alternatively, you may just have to wait until after your liquid diet period. Or, if there is no "after liquid diet period," that may have to be one of the "challenges" you just don't get to undertake. If you don't ever get to, well, there're worse things to miss out on.
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Oh I can still maek for her, and just have a slice off. Tonight we're gonna hit a brazilian steakhouse. Because. I always wanted too, and it's our anniversary.
 
Renae said:
Oh I can still maek for her, and just have a slice off. Tonight we're gonna hit a brazilian steakhouse. Because. I always wanted too, and it's our anniversary.
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Happy Anniversary.
 
Renae said:
HEB.com

Anyway, the results are in... 6.56 dollars worth of two steaks is still... 6 dollar steak. Mine was SALTY AS ****, and her's was tender but bleah, you could tell the quality wasn't there.

Call me spoiled, but I love my akaushi steaks, must have more soon.
https://heartbrandbeef.com/about/
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So did you actually put the steaks in your dryer? And they came out tender?
 
MaryP said:
So did you actually put the steaks in your dryer? And they came out tender?
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I put hers in, double baggied to keep it from making a mess on air dry "refresh" mode. It seemed to make a diff. Of course, I didn't have a control steak, but I've had those type before.
 
MaryP said:
So did you actually put the steaks in your dryer? And they came out tender?
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I'm new to this thread, but am an avid steak lover. Have you tried low and slow "smoking" a New York strip? I did - it was melt-in-your-mouth delicious!!! I took an HEB NY steak, rubbed it with a few spices, refrigerated overnight, then smoked for a few hours until it reached med-rare temp. Won't say it was a s good as sex, but pretty darn close!
 
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