Beef, it's what's for dinner.

[FreshCrabLegs]

Originally posted by: FoBoT
Ribeye

bulk if possible

160 oz?

 

[everman]

Originally posted by: GagHalfrunt

Originally posted by: PHiuR

Originally posted by: Howard

Originally posted by: everman
Ribeye for steak, short ribs for brazing.

Brazing is not recommended by either the FDA or USDA.

eh? what's so bad about brazing? Isn't it a common technique people use to cook meat?

No, it's a common technique used to join metal. If you're cooking beef braising is much more effective.

What, you've never cooked a steak with a brazing torch before?

 

[PHiuR]

Originally posted by: everman

Originally posted by: GagHalfrunt

Originally posted by: PHiuR

Originally posted by: Howard

Originally posted by: everman
Ribeye for steak, short ribs for brazing.

Brazing is not recommended by either the FDA or USDA.

eh? what's so bad about brazing? Isn't it a common technique people use to cook meat?

No, it's a common technique used to join metal. If you're cooking beef braising is much more effective.

What, you've never cooked a steak with a brazing torch before?

1 second on each side... perfect medium rare steak.

 

[Journer]

Originally posted by: nkgreen
bone-in ribeye

<-used to work in meat dept

he eats them purple! !!!

 

[waggy]

Originally posted by: Apex

Originally posted by: waggy

Originally posted by: Apex

Originally posted by: JS80

Originally posted by: PHiuR
okay...let's post up some recipes now! :ROOL::

1 32 oz Ribeye

Rub with salt and pepper. Place on hot grill. Serve Medium Rare.

Then apologize profusely for overcooking it.

WTF are you talking about? med rare is perfect.

Depends on the quality of the meat. The better the quality, the more rare you can cook it.

Also, with grilling, you tend to be able to get away with a more rare steak than with other methods.

true.

but nothing wrong with med-rare if its a decent cut of meat.

personally i like it as rare as i can. long as it is healthy i don't care.

 

[sdifox]

Why isn't this in the bulk beef thread?

 

[thegimp03]

Both of my parents come from cattle ranching families so I grew up having steaks at least once a week.

Bone-in ribeyes are probably my favorite. I tried a bone-in ribeye at Gibson's steakhouse in Chicago, IL back in November and it was hands down the best steak I've ever had.

If it's served bone-in, there's more flavor.

 

[JS80]

Originally posted by: thegimp03
Both of my parents come from cattle ranching families so I grew up having steaks at least once a week.

Bone-in ribeyes are probably my favorite. I tried a bone-in ribeye at Gibson's steakhouse in Chicago, IL back in November and it was hands down the best steak I've ever had.

If it's served bone-in, there's more flavor.

Best steak is the Ribeye Chop Chef's Cut at Mastro's.

 

[Rubycon]

Originally posted by: Howard

Originally posted by: everman
Ribeye for steak, short ribs for brazing.

Brazing is not recommended by either the FDA or USDA.

If the chef has the current too high on the carbon-arc searing torch it could be a problem.

 

[helpme]

Thank goodness for Costco's Choice grade beef, I can't go back to supermarket select beef.