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Thread: Preparing a Steak

  1. #21
    Senior Member cosperryan's Avatar
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    Now what about grade. Do you go for the choice or prime. I used to get this stuff labeled "USDA choice private stock". Whatever that means. It was really good and way better than any other choice graded steaks from other stores but it wasn't prime. They were selling it for about 13.50 a pound give or take depending on the month. Then I went to costco and they have prime for not even a dollar more a pound. So why not just splurge the dollar I said and I have never gone back to choice. Then there is this one place that sells dry aged prime aged anywhere from 2 weeks to 45 days. Expensive but oh my god a stellar taste

  2. #22
    I love Burls....... and Acrylic HARRYWALLY's Avatar
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    Quote Originally Posted by cosperryan View Post
    Now what about grade. Do you go for the choice or prime. I used to get this stuff labeled "USDA choice private stock". Whatever that means. It was really good and way better than any other choice graded steaks from other stores but it wasn't prime. They were selling it for about 13.50 a pound give or take depending on the month. Then I went to costco and they have prime for not even a dollar more a pound. So why not just splurge the dollar I said and I have never gone back to choice. Then there is this one place that sells dry aged prime aged anywhere from 2 weeks to 45 days. Expensive but oh my god a stellar taste
    I always seem to buy a nice thick Strip loin. My cut of choice
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  3. #23
    Senior Member blabbermouth
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    Back in the day (when beef was somewhat affordable) I would sometimes buy a 15 lb prime rib.
    Put it on a tray,cover with a towel,and let it set in the fridge for a couple weeks.
    It gets to looking kind of Knarley,but once trimmed and cut into steaks,is some of the best of the best.
    CAUTION
    Dangerous within 1 Mile

  4. #24
    Senior Member JTmke's Avatar
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    Grilled some tenderloin yesterday. 27 degrees outside with a biting wind.
    Kosher salt and some pads of butter at 600 degrees. Just fantastic. Hot pink in and salty char outside.
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  5. #25
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    try patting down both sides with a paper towel to get the wetness off and get a better crust

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    JTmke (01-27-2015)

  7. #26
    Member... jmercer's Avatar
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    Man cook meat over fire.

    Thick dry aged porterhouses from Peter Luger, rubbed with Zatarains Creole, let sit over night in frig, then air dry for most of the day. Grilled to perfection over charcoal on cast iron grill, sometimes with smoking chips. Served up with a dollop of butter on top and a big red wine.

    And yes to dry meat surface for superior browning and char whether frying, roasting and or grilling.

    Julia would be proud.
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