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USDA Prime ....T-Bone

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USDA Prime ....T-Bone
Sat Dec 07, 2019 2:41 pm
  • Headed for the grill, along with a few Fresh U16 Scallops that I’ll pan sear in butter.

    Today in my part of Texas, we have Bluebird skies, it’s currently 76 degrees.

    Thinking of y’all, wish we could break bread and enjoy a brewed beverage together.

    Image
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    If you’re in the area, feel free to stop by, unless you’re Vegan/vegetarian, in that case there are a few “salad bars” near by. Head this way for desert.
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    pmedic920
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Re: USDA Prime ....T-Bone
Sat Dec 07, 2019 3:44 pm
  • Hmm....Alaskan Mash Galaxy? Nevah heard uv it. May have to look for it. Alaskans been beddy beddy good to me.
    Seahawkfan80
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Re: USDA Prime ....T-Bone
Sat Dec 07, 2019 4:34 pm
  • For grins.
    This is my view as the steak is coming off the grill.
    Image

    Makes it hard to complain about the little BS that comes with day to day life.
    pmedic920
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Re: USDA Prime ....T-Bone
Sat Dec 07, 2019 5:44 pm
  • Do you grill your steaks untrimmed? Just curious, not judging.
    RolandDeschain
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Re: USDA Prime ....T-Bone
Sat Dec 07, 2019 5:55 pm
  • RolandDeschain wrote:Do you grill your steaks untrimmed? Just curious, not judging.


    When I grill, I prefer my cow steaks untrimmed. I want all the juices melding with all the meat. If it is an elk or deer, it will be tightly trimmed as that fat is lean and tastes like garbage.
    Seahawkfan80
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USDA Prime ....T-Bone
Sat Dec 07, 2019 5:58 pm
  • RolandDeschain wrote:Do you grill your steaks untrimmed? Just curious, not judging.


    Actually.

    I’d like to but the place I typically buy my steaks insist on trimming them more than I like.

    I can special order, and I do for larger meals that I’ve invited guests but generally I just pick something out of the display case.

    This particular market is one of the few around my area that I can purchase “dry” aged steaks. Typically they age for 38-45 days.

    I’m no expert but I did cut meat for a few years back in the day.
    I’ve learned over the years how to pick out a good steak.
    I probably pay more than is necessary but I don’t eat steaks all that often. I’d rather pay the extra to ensure I’m getting the quality.

    Bottom line IMHO?

    Fat is where the flavor is, leave it on and trim on your plate if you choose not to consume it. This works at home, not so much @ a good steak house.

    T-bones and sirloins should always have a 1/4 or better left on them.

    Ribeye and Tenderloin not so much because it’s not really there to start with.



    Edit:
    The T-bone I grilled today was trimmed much closer that I like but I’m not going to have my butcher cut into a whole loin to get me one steak. He would have done it without complaint, I just won’t ask him to do it. If I had been buying 6-8 steaks, I would not have hesitated to ask for “special trim”
    pmedic920
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Re: USDA Prime ....T-Bone
Sat Dec 07, 2019 6:14 pm
  • One key is to have a visible amount of marbling in the meat, that fat melts off and makes a large part of a good flavor in any cuts, also letting them rest a bit so the juices redistribute enhances flavor.
    chris98251
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Re: USDA Prime ....T-Bone
Sat Dec 07, 2019 6:45 pm
  • Is your beer can pink? I can't respect that.

    Got a rib roast on the Traeger and I type.
    HawkGA
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Re: USDA Prime ....T-Bone
Sat Dec 07, 2019 7:33 pm
  • HawkGA wrote:Is your beer can pink? I can't respect that.

    Got a rib roast on the Traeger and I type.


    Reported for being racist :{)

    Never judge a beer by the container it’s sold in.
    That “Houston Haze” from Spindle Tap Brewery is Deeeee Licious.
    pmedic920
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Re: USDA Prime ....T-Bone
Sat Dec 07, 2019 7:55 pm
  • Come on up and visit me next month when I'm TDY in upstate New York. We can have a 20-below cookout! :mrgreen:
    GeekHawk
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Re: USDA Prime ....T-Bone
Sun Dec 08, 2019 2:56 pm
  • HawkGA wrote:Is your beer can pink? I can't respect that..

    I can't respect such a ridiculous presumption.

    Anyhow, regarding steaks; I like to trim mine very closely unless I'm paying for very expensive ones (USDA Prime filet or ribeye, otherwise better than USDA Prime), then pepper the hell out of them.
    RolandDeschain
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