NFT: Shopping for and preparing a great steak - Page 3

Archie F. Swin · 10-04-2002, 01:53 PM

I bought my grill early in the summer thinking that the most common thing I would lay upon it would be a beautiful slab o' beef. Turns out of all the things I've prepared over the past months, I've had the least amount of success with steaks. I love steaks. If a restaurant serves me a great steak they have a customer for life. In fact, a couple of weeks ago I had an amazing steak at, of all places, Red Lobster. I was stunned. It was incredible!

Anywho . . . I want to become my own best customer. I was wondering when you guys shop for steaks what you look for and what you avoid. Have you had success with a particular thickness? I'm a big fan of strip steaks, because of the portion size and the relative quality.

Also, to you set your grill close to the coals or do you allow some distance? One flip or several ? Cook times?

John
~Willing to learn

10-11-2002, 02:56 PM

King,

The "all natural" meat has to do with the way the beef is fed....Our fat cattle(butcher steers) are not injected with growth hormones, are not fed bonemeal protein(mad cow etc)...we feed Corn, hay and grass, and the protein(which is the important part...muscle growth) is all from Alfalfa.

Its kind of like "organic" only the corn/alfalfa isn't "organic" meaning that pesticides and fertilizers besides animal waste is used on the fields.

Mojo Rising · 10-11-2002, 04:30 PM

I just found a site on the web that has US grown Kobe steak. Haven't tried them yet. They are $25/steak. I have never had Kobe steak before but I have only heard amazing things about it.

BD - This place is in Oakland too you don't have to have it shipped.

Here's the link

http://www.preferredmeats.com/script....FXP?ITEM=KOBE

**Skip Towne** · 10-11-2002, 04:57 PM

If you haven't had steaks "straight from the farm" like Iowanian talks about, you are really missing something. They have a slightly gamey taste that really adds flavor. After eating those, "store bought steaks" taste like they have been boiled first. Try to find a farmer who sells quarters or halves and store it in a locker plant.

The Rick · 10-21-2002, 01:34 PM

Just wanted to thank everyone for the great advice.

The wife was out of town for the weekend and since she doesn't like steak very well, I figured Saturday evening would be the perfect time to try out what I learned.

So, Saturday around noon I went to the store and picked up a nice porterhouse. I let it sit on the counter the rest of the afternoon and into the evening until it was time to fire up the grill.

I followed the suggestions to a "T" on getting the grill nice and hot to sear both sides. I still have some tinkering to do with the cooking times, but the result was one of the best, juciest steaks I've ever made. Thanks again!

**KcMizzou** · 10-22-2004, 11:13 PM

10-04-2002, 01:53 PM
Archie F. Swin This is the way Join Date: Sep 2000 Location: Wichita Falls, Texas Casino cash: $9975673	NFT: Shopping for and preparing a great steak I bought my grill early in the summer thinking that the most common thing I would lay upon it would be a beautiful slab o' beef. Turns out of all the things I've prepared over the past months, I've had the least amount of success with steaks. I love steaks. If a restaurant serves me a great steak they have a customer for life. In fact, a couple of weeks ago I had an amazing steak at, of all places, Red Lobster. I was stunned. It was incredible! Anywho . . . I want to become my own best customer. I was wondering when you guys shop for steaks what you look for and what you avoid. Have you had success with a particular thickness? I'm a big fan of strip steaks, because of the portion size and the relative quality. Also, to you set your grill close to the coals or do you allow some distance? One flip or several ? Cook times? John ~Willing to learn
Posts: 11,800

10-11-2002, 02:56 PM	#31
Iowanian Guest Casino cash: $	King, The "all natural" meat has to do with the way the beef is fed....Our fat cattle(butcher steers) are not injected with growth hormones, are not fed bonemeal protein(mad cow etc)...we feed Corn, hay and grass, and the protein(which is the important part...muscle growth) is all from Alfalfa. Its kind of like "organic" only the corn/alfalfa isn't "organic" meaning that pesticides and fertilizers besides animal waste is used on the fields.
Posts: n/a

10-11-2002, 04:30 PM	#32
Mojo Rising Veteran Join Date: Jul 2001 Location: OC Casino cash: $10009560	I just found a site on the web that has US grown Kobe steak. Haven't tried them yet. They are $25/steak. I have never had Kobe steak before but I have only heard amazing things about it. BD - This place is in Oakland too you don't have to have it shipped. Here's the link http://www.preferredmeats.com/script....FXP?ITEM=KOBE
Posts: 1,792

10-11-2002, 04:57 PM	#33
Skip Towne Supporter Join Date: Apr 2001 Location: T-Town Casino cash: $10004900	If you haven't had steaks "straight from the farm" like Iowanian talks about, you are really missing something. They have a slightly gamey taste that really adds flavor. After eating those, "store bought steaks" taste like they have been boiled first. Try to find a farmer who sells quarters or halves and store it in a locker plant.
Posts: 69,689

10-21-2002, 01:34 PM	#34
The Rick Veteran Join Date: Aug 2000 Location: Milwaukee, WI Casino cash: $7601320	Just wanted to thank everyone for the great advice. The wife was out of town for the weekend and since she doesn't like steak very well, I figured Saturday evening would be the perfect time to try out what I learned. So, Saturday around noon I went to the store and picked up a nice porterhouse. I let it sit on the counter the rest of the afternoon and into the evening until it was time to fire up the grill. I followed the suggestions to a "T" on getting the grill nice and hot to sear both sides. I still have some tinkering to do with the cooking times, but the result was one of the best, juciest steaks I've ever made. Thanks again!
Posts: 2,438

10-22-2004, 11:13 PM	#35
KcMizzou Supporter Join Date: Sep 2002 Location: Parkville MO Casino cash: $10005170	bump
Posts: 54,695