Steak is for losers. $11/lb fools.

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Turin39789

Lifer
Nov 21, 2000
12,218
8
81

Need to cook some steaks for a friend tonight, her family is going through some tough times and we've been bringing them some food each week so they don't have to worry about getting a meal together. She jokingly requested some t-bones, loaded baked potatoes, salads and fresh yeast rolls.

It's snowing so I'm not sure that I'm going to fire up the grill, but I've never done a t-bone indoors. I have an electric stove and cast iron pans.

:( - She requested hers well, which is a waste but I'll make some med rare/medium for her husband and son, they will be reheating them anyway and can nuke them well if they want.


Going to the store now, hope to see some advice when I get home.

Thanks ATOT foodies
 
KeithTalent

KeithTalent

Elite Member | Administrator | No Lifer
Administrator
Nov 30, 2005
50,231
118
116
What's with all of the steak threads today? Did people get a deal on that recalled bulk beef or something? :confused:

KT
 
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Turin39789

Lifer
Nov 21, 2000
12,218
8
81
Please disregard steak - I think I'm going to make a 4lb pork loin instead, because it costs less than a single steak.
 
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Mr Incognito

Golden Member
Feb 20, 2007
1,035
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Originally posted by: KeithTalent
What's with all of the steak threads today? Did people get a deal on that recalled bulk beef or something? :confused:

KT
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I wouldn't be calling someone out after your peeing in public thread.
 
JulesMaximus

JulesMaximus

No Lifer
Jul 3, 2003
74,580
982
126
$11/lb? Man, that's cheap!

I pay about $25/lb for choice cut fillet mignon with all the fat trimmed. Prime cuts are about $36/lb and are well marbled. Very good but not worth the premium price over choice IMO.
 
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Turin39789

Lifer
Nov 21, 2000
12,218
8
81
Originally posted by: JulesMaximus
$11/lb? Man, that's cheap!

I pay about $25/lb for choice cut fillet mignon with all the fat trimmed. Prime cuts are about $36/lb and are well marbled. Very good but not worth the premium price over choice IMO.
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but i was talking t-bone. This thread is not cooking the pork
 
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spidey07

No Lifer
Aug 4, 2000
65,469
5
76
350, roast it on a rack covered in pineapple/sugar syrup and some spices. Cook to 155 and it's done. Score the top of it about 3/4". Of course plenty of salt pepper and garlic before hand. You could even throw a head of garlic in there with it.

LOVE pork tenderloin - the other filet mignon.
 
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sjwaste

Diamond Member
Aug 2, 2000
8,757
12
81
Originally posted by: JulesMaximus
$11/lb? Man, that's cheap!

I pay about $25/lb for choice cut fillet mignon with all the fat trimmed. Prime cuts are about $36/lb and are well marbled. Very good but not worth the premium price over choice IMO.
Click to expand...

That's a pretty expensive for something best suited as a medium to deliver sauce (at least to me, some people love filet, I'm not gonna piss on anyone's personal preferences). Give me the ribeye over that any day (spoiled out here, it runs under $25/lb prime here, but I'm just fine with $16/lb for choice).
 
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BooGiMaN

Diamond Member
Jul 5, 2001
7,955
0
0
why not just get them a bag of groceries for that amount of money...something that will last them longer than a single meal since they are going through tough times
 
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Turin39789

Lifer
Nov 21, 2000
12,218
8
81
Originally posted by: spidey07
350, roast it on a rack covered in pineapple/sugar syrup and some spices. Cook to 155 and it's done. Score the top of it about 3/4". Of course plenty of salt pepper and garlic before hand. You could even throw a head of garlic in there with it.

LOVE pork tenderloin - the other filet mignon.
Click to expand...

Thanks spidey. Last one I did I just did a little soy sauce, kosher salt, pepper, and then started grabbing spices - cayenne, du provence, rosemary and maybe another. Turned out great.

Pineapple syrup - does this come in a can? Heading to the store soon.
 
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Turin39789

Lifer
Nov 21, 2000
12,218
8
81
Originally posted by: BooGiMaN
why not just get them a bag of groceries for that amount of money...something that will last them longer than a single meal since they are going through tough times
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not a financial crisis, they lost a son. Just helping them out to give them some downtime/not having to cook at the end of a day.
 
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spidey07

No Lifer
Aug 4, 2000
65,469
5
76
No, just some canned chopped pineapple and the syrup it is in. Pork does great with sweet/spicey. It's been a while since I've done a glaze like that so I can't remember if you put it on when you put the roast in or wait halfway. the intarweb has some recipies, I'm sure. It's not complicated as tenderloin doesn't need a lot, but a nice crust on the outside is nice. You could even sear it first 3 minutes per side over high heat. Really you can do just about anything with it, but DO use a rack.

The biggest thing is don't overcook it. 155 at center and take it out, cover in foil and let rest 20 minutes - it will come out a nice medium to medium-well.
 
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sjwaste

Diamond Member
Aug 2, 2000
8,757
12
81
Originally posted by: spidey07
No, just some canned chopped pineapple and the syrup it is in. Pork does great with sweet/spicey. It's been a while since I've done a glaze like that so I can't remember if you put it on when you put the roast in or wait halfway. the intarweb has some recipies, I'm sure. It's not complicated as tenderloin doesn't need a lot, but a nice crust on the outside is nice. You could even sear it first 3 minutes per side over high heat. Really you can do just about anything with it, but DO use a rack.

The biggest thing is don't overcook it. 155 at center and take it out, cover in foil and let rest 20 minutes - it will come out a nice medium to medium-well.
Click to expand...

Spidey tends to deliver in cooking threads. Take the last sentence to heart, do NOT overcook a pork tenderloin. I'd personally expand that to any pork.

I was at a restaurant in late fall (Willow in Arlington, VA, for anyone interested) that did a sausage crusted rack of pork. It was basically two chops, bone in, coated with a thin mixture of sausage, breadcrumb, and egg, seared, then baked 'til done (medium). Sliced and served w/ root vegetables. It's really easy to duplicate, but one of the better takes on pork I've had in a while. Give it a shot if you want to impress someone. It's also fairly cheap and can easily be expanded to family-style with little additional effort.
 
Sphexi

Sphexi

Diamond Member
Feb 22, 2005
7,280
0
0
NVM....didn't read far enough before posting.

True enough though, the pork roast will be so much better than any steak will, at least not being able to grill it up properly.
 
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