A steak thread

What is your favorite cut of steak?

  • Total voters
    92
labbadabba said:
Try some Kobe beef. You'll taste a difference in what the cow was fed...
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I've never understood the fascination with Kobe beef. I've tried it. It was fine but to me it wasn't any better than any other prime grade beef. And Wagu beef with all that fat marbling? No thanks.
 
Filet mignon, tri tip, NY strip, ribeye with the right amount of fat
 
asicer said:
What's that roast doing in a steak thread? ;)
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You 805 brah? ;)

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labbadabba said:
Try some Kobe beef. You'll taste a difference in what the cow was fed...
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You do realize that Kobe is just a breed, right?

Since cows are either fed grass or grain, I doubt you’d be able to taste much of a difference between a Charolais and a Kobe steak if you didn’t already know the difference beforehand.
 
Steak? Moose, it's what's for dinner (when you have several hundred pounds in the freezer):)

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This thread makes me want to get some T-Bones for Saturday afternoon.
 
Mooney Fan said:
Tri-Tip is bad a$$. Never saw or tasted one until I went out to CA. How come I can't find that cut here in TN?
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I don't know why that is. I guess everywhere else it is one of those cuts that gets made in to hamburger. Speaking of tri tip, I'm going to make one tonight.
 
Matthew said:
There was a story a couple weeks(?) ago in the KC paper about tri-tip history. It’s pretty much a CA cut. Even in a beef-centric burg like KC you will rarely find it.


Edit:

It wasn’t an article in the KC paper, it was a link in the KCBS sit to an article:

https://barbecuebible.com/2014/06/13/12-things-know-tri-tip/
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Tip #11 is key. Cutting it right is crucial. I do the same - I split it in to two on the division of the grain, and cut both halves cross grain.
 
Matthew said:
There was a story a couple weeks(?) ago in the KC paper about tri-tip history. It’s pretty much a CA cut. Even in a beef-centric burg like KC you will rarely find it.


Edit:

It wasn’t an article in the KC paper, it was a link in the KCBS sit to an article:

https://barbecuebible.com/2014/06/13/12-things-know-tri-tip/
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When I lived out in CA, I used to send Harris Ranch Tri-Tip to family here in TN. Now that I live here, I have to order from Harris Ranch when I want a good one.
 
Sac Arrow said:
View attachment 71166
You know what I totally forgot about. Flank steak. This most righteous cut was had at Harris Ranch, at a Purple Board fly-in meat up.
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Mooney Fan said:
When I lived out in CA, I used to send Harris Ranch Tri-Tip to family herre in TN. Not that I live here, I have to order from Harris Ranch when I want a good one.
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Harris Ranch rocks. Except it smells like cow dung, even at 5,000 feet.
 
Sac Arrow said:
Harris Ranch rocks. Except it smells like cow dung, even at 5,000 feet.
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I would load the cooler and fly the Mooney up for their Prime Rib sandwich lunch then hit the butcher shop and load up for flight back to OXN. Me and a BO fired up same time. He called on the radio and told me to go first, but he would catch me by BFL.

And he did lol
 
I must’ve not cooked my tri-tip correctly, because it was like eating a leather boot. What’s the secret?
 
Ryanb said:
I must’ve not cooked my tri-tip correctly, because it was like eating a leather boot. What’s the secret?
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Cook it over a wood fire grill, you need to be able to hold your hand at grill height for 5 seconds, most in CA use grills where you can wind up or down the tray. Aside from that spices, and stab some garlic into it, toss some garlic bread on the grill too, some stuffed bacon wrapped jalapeño, add beverage of choice and bada bing
 
Ryanb said:
I must’ve not cooked my tri-tip correctly, because it was like eating a leather boot. What’s the secret?
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A good marinade. Soak overnight, cook 45 minutes indirect heat. Don't overcook it as it will bleed out nicely when cut.
 
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James331 said:
Cook it over a wood fire grill, you need to be able to hold your hand at grill height for 5 seconds, most in CA use grills where you can wind up or down the tray. Aside from that spices, and stab some garlic into it, toss some garlic bread on the grill too, some stuffed bacon wrapped jalapeño, add beverage of choice and bada bing
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Yep. This was my rig in CA
 
Ryanb said:
I must’ve not cooked my tri-tip correctly, because it was like eating a leather boot. What’s the secret?
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Could be a lot of things - overcooked or undercooked, not sliced right (slicing is critical) or it might have just been a low grade. Happens.

I just use a standard Weber charcoal. Nothing fancy. I like to cook it covered, takes about 30-35 minutes or so. Let it stand for a while. Slice. Eat. Also, usually there is a big thick pad of fat on the bottom. Cut as much off as possible to avoid flare ups and a burnt fatty taste. Also interferes with the seasoning process.
 
Used to be you could go to Texas Land and Cattle and get a "fresh" steak, off the menu. It was not aged and was butchered within the previous 24 hours. Tasted totally different from the stuff at the grocery store!
 
Sac Arrow said:
Could be a lot of things - overcooked or undercooked, not sliced right (slicing is critical) or it might have just been a low grade. Happens.

I just use a standard Weber charcoal. Nothing fancy. I like to cook it covered, takes about 30-35 minutes or so. Let it stand for a while. Slice. Eat. Also, usually there is a big thick pad of fat on the bottom. Cut as much off as possible to avoid flare ups and a burnt fatty taste. Also interferes with the seasoning process.
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And don't forget the fresh salsa! After living in Oxnard Ca for 37 years, there's not much I miss from out there, but tri-tip and awesome Mexican food plus the weather make me home sick.
 
IK04 said:
Used to be you could go to Texas Land and Cattle and get a "fresh" steak, off the menu. It was not aged and was butchered within the previous 24 hours. Tasted totally different from the stuff at the grocery store!
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There is a place me and the wife ate at while in Red Lodge MT where your steak was still on the hide 24 hours ago. And they don't season it! Best dam steak I have had next to Far Western in Guadalupe CA
 
I'm up for cooking about any cut of meat, but for something I haven't done before I need to sample it somewhere first. I just got home from Sam's Club, I was going to see if they had tri tips but I forgot about that when I saw the cowboy steaks.
 
Matthew said:
I'm up for cooking about any cut of meat, but for something I haven't done before I need to sample it somewhere first. I just got home from Sam's Club, I was going to see if they had tri tips but I forgot about that when I saw the cowboy steaks.
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+1 on the Cowboy steak at Sams. Me and Mrs MooneyFan split one and it is perfect.
 
Mooney Fan said:
There is a place me and the wife ate at while in Red Lodge MT where your steak was still on the hide 24 hours ago. And they don't season it! Best dam steak I have had next to Far Western in Guadalupe CA
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I stayed in Red Lodge while flying fire suppression missions in the big fire of 1988. Loved it!

Yep, that freshly butchered meat has a bloody, gamy taste that is unknown to most everybody! Yum!
 
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Okay the complexities of tri tip structure. This is for illustrative purposes only - the tri tip will be sliced after it is grilled. This is a tri tip, trimmed it, smacked it, flipped it, rubbed it down, oh no.... Start but cutting in half as so.

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Then on the top half, cut cross grain as so...

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Then on the bottom half, as so. The angle is close in this particular case but often times it is not.
 
flhrci said:
The secret is to order from "House of @Sac Arrow " steakhouse.
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Damn straight. For the record, that tri tip was super ultra five star warp drive hella good. I didn't get a shot of the finished product because I was in super beast straight up animal devour mode.
 
Ribeye, minimum 1" thick. 2" or more is better. Still on the bone, the best. Meat should only every be cooked over fire, especially natural wood. Cast iron skillet is okay. Simply seasoning optional, marinades - NO!

Zagreb in Bloomington, IN is about the only restaurant steak that I have truly enjoyed ($50/steak), it tasted like the ones I cook at home. Most other places are over seasoned or poorly cooked and often not worth what they charge.
 
Unit74 said:
This is BS.......

Anyone who thinks Tritip is served without real Santa Maria beans, fresh salad, grilled french bread and fresh salsa is a gringo...... And I don't see any red OAk in that "grill" of yours...
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Homie don't do beans, and it's sourdough here, for those that eat it. The side was cole slaw.
 
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