Thread: Costco vs Trader Joe's balsamic vinegar - please help

"Adam" wrote:
>
>Need a balsamic vinegar for marinating rib-eye steak.
>Which one?

Why would anyone want to?

On Oct 6, 2:24*pm, Brooklyn1 <Gravesend1> wrote:
> "Adam" wrote:
>
> >Need a balsamic vinegar for marinating rib-eye steak.
> >Which one?
>
> Why would anyone want to?

He's making din din for Andy.

"Adam" <adam@no_thanks.com> wrote in message
news:k4q3s2$b4p$[email protected]..
> Need a balsamic vinegar for marinating rib-eye steak.
> Which one?

Why ruin such a nice steak? Ribeye is probably the best cut of meat you can
buy and needs no marinating.

Paul

"Paul M. Cook" <[email protected]> wrote in message
news:k4q9s7$jrf$[email protected]..
>
> "Adam" <adam@no_thanks.com> wrote in message
> news:k4q3s2$b4p$[email protected]..
>> Need a balsamic vinegar for marinating rib-eye steak.
>> Which one?
>
> Why ruin such a nice steak? Ribeye is probably the best cut of meat you
> can buy and needs no marinating.
>
> Paul
>


Thanks (Paul et al), that's what I thought but found a recipe with good
reviews ...
http://allrecipes.com/recipe/savory-...ks/detail.aspx

Maybe I should stick with the usual oil and garlic salt then
sear and stick in the oven?

On Sat, 6 Oct 2012 16:50:06 -0700, "Adam" <adam@no_thanks.com> wrote:

>
>"Paul M. Cook" <[email protected]> wrote in message
>news:k4q9s7$jrf$[email protected]..
>>
>> "Adam" <adam@no_thanks.com> wrote in message
>> news:k4q3s2$b4p$[email protected]..
>>> Need a balsamic vinegar for marinating rib-eye steak.
>>> Which one?
>>
>> Why ruin such a nice steak? Ribeye is probably the best cut of meat you
>> can buy and needs no marinating.
>>
>> Paul
>>
>
>
>Thanks (Paul et al), that's what I thought but found a recipe with good
>reviews ...
>http://allrecipes.com/recipe/savory-...ks/detail.aspx


That recipe says nothing about which steak. That marinade may be fine
for a tougher cut like round or chuck but it would ruin a rib steak.
And I see no culinary use whatsoever for the cheapo faux balsamic they
sell at stupidmarkets... it really belongs in the housewares section,
with the drain cleaners.
>
>Maybe I should stick with the usual oil and garlic salt then
>sear and stick in the oven?

A rib steak needs no more than a wee bit of salt and pepper.

On Sat, 6 Oct 2012 16:50:06 -0700, "Adam" <adam@no_thanks.com> wrote:

>
> "Paul M. Cook" <[email protected]> wrote in message
> news:k4q9s7$jrf$[email protected]..
> >
> > "Adam" <adam@no_thanks.com> wrote in message
> > news:k4q3s2$b4p$[email protected]..
> >> Need a balsamic vinegar for marinating rib-eye steak.
> >> Which one?
> >
> > Why ruin such a nice steak? Ribeye is probably the best cut of meat you
> > can buy and needs no marinating.
> >
> > Paul
> >
>
>
> Thanks (Paul et al), that's what I thought but found a recipe with good
> reviews ...
> http://allrecipes.com/recipe/savory-...ks/detail.aspx
>
> Maybe I should stick with the usual oil and garlic salt then
> sear and stick in the oven?
>
Either balsamic would work, pick the least expensive one. Your
marinade would work with skirt steak for fajitas or maybe a hangar
steak, but don't mess up a decent rib eye, NY or filet with something
like that unless you are trying to improve a piece of supermarket
"standard" grade meat.

A word of caution though, you might over cook the steak if you finish
it in the oven. Most supermarket steaks are cut too thin for that
treatment. It will be cooked by the time you finish searing it. Use
your instant read thermometer if you haven't cooked steak that way
before.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"Adam" <adam@no_thanks.com> wrote in message
news:k4qg3f$4ng$[email protected]..
>
> "Paul M. Cook" <[email protected]> wrote in message
> news:k4q9s7$jrf$[email protected]..
>>
>> "Adam" <adam@no_thanks.com> wrote in message
>> news:k4q3s2$b4p$[email protected]..
>>> Need a balsamic vinegar for marinating rib-eye steak.
>>> Which one?
>>
>> Why ruin such a nice steak? Ribeye is probably the best cut of meat you
>> can buy and needs no marinating.
>>
>> Paul
>>
>
>
> Thanks (Paul et al), that's what I thought but found a recipe with good
> reviews ...
> http://allrecipes.com/recipe/savory-...ks/detail.aspx
>
> Maybe I should stick with the usual oil and garlic salt then
> sear and stick in the oven?


Lightly salt and pepper both sides. Sear under the broiler till medium
rare. Top with a pat of butter.

That's all it needs.

Paul

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Sat, 6 Oct 2012 16:50:06 -0700, "Adam" <adam@no_thanks.com> wrote:
>
>>
>> "Paul M. Cook" <[email protected]> wrote in message
>> news:k4q9s7$jrf$[email protected]..
>> >
>> > "Adam" <adam@no_thanks.com> wrote in message
>> > news:k4q3s2$b4p$[email protected]..
>> >> Need a balsamic vinegar for marinating rib-eye steak.
>> >> Which one?
>> >
>> > Why ruin such a nice steak? Ribeye is probably the best cut of meat
>> > you
>> > can buy and needs no marinating.
>> >
>> > Paul
>> >
>>
>>
>> Thanks (Paul et al), that's what I thought but found a recipe with good
>> reviews ...
>> http://allrecipes.com/recipe/savory-...ks/detail.aspx
>>
>> Maybe I should stick with the usual oil and garlic salt then
>> sear and stick in the oven?
>>
>
> Either balsamic would work, pick the least expensive one. Your
> marinade would work with skirt steak for fajitas or maybe a hangar
> steak, but don't mess up a decent rib eye, NY or filet with something
> like that unless you are trying to improve a piece of supermarket
> "standard" grade meat.
>
> A word of caution though, you might over cook the steak if you finish
> it in the oven. Most supermarket steaks are cut too thin for that
> treatment. It will be cooked by the time you finish searing it. Use
> your instant read thermometer if you haven't cooked steak that way
> before.
>
> --
> I take life with a grain of salt, a slice of lemon and a shot of tequila


Thanks, and got it ... go light on seasoning for rib eye (or good cut)
steak.
I usually don't eat much red meat but bought a tray of rib eye when
Safeway recently had a sale. Quality seems good and nice thickness. So
far,
my sear and stick in the oven method results in a nice medium-rear done
steak.
Total cooking time is about 5-6 minutes.

On Sat, 6 Oct 2012 19:35:29 -0700, "Adam" <adam@no_thanks.com> wrote:

> Thanks, and got it ... go light on seasoning for rib eye (or good cut)
> steak.
> I usually don't eat much red meat but bought a tray of rib eye when
> Safeway recently had a sale. Quality seems good and nice thickness. So
> far,
> my sear and stick in the oven method results in a nice medium-rear done
> steak.
> Total cooking time is about 5-6 minutes.

Glad to hear you've got it under control.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"Adam" <adam@no_thanks.com> wrote in message
news:k4qg3f$4ng$[email protected]..
>
> "Paul M. Cook" <[email protected]> wrote in message
> news:k4q9s7$jrf$[email protected]..
>>
>> "Adam" <adam@no_thanks.com> wrote in message
>> news:k4q3s2$b4p$[email protected]..
>>> Need a balsamic vinegar for marinating rib-eye steak.
>>> Which one?
>>
>> Why ruin such a nice steak? Ribeye is probably the best cut of meat you
>> can buy and needs no marinating.
>>
>> Paul
>>
>
>
> Thanks (Paul et al), that's what I thought but found a recipe with good
> reviews ...
> http://allrecipes.com/recipe/savory-...ks/detail.aspx
>
> Maybe I should stick with the usual oil and garlic salt then
> sear and stick in the oven?

I would, especially with a ribeye.

Soy sauce on steak?? Why not just buy some beef jerky? Maybe it is just
me, but I cringe when I see someone adding soy to decent beefsteak.

On Sat, 6 Oct 2012 13:21:21 -0700, "Adam" <adam@no_thanks.com> wrote:

>Need a balsamic vinegar for marinating rib-eye steak.
>Which one?
>

Neither is a real balsamic. If you really want that flavor on the
steak, put a couple of drops of Aceto Balsamico Tradizionale after
cooking

On Sat, 6 Oct 2012 19:35:29 -0700, "Adam" <adam@no_thanks.com> wrote:



> So
>far, my sear and stick in the oven method results in a nice medium-rear done
>steak.

How do you do the front?
>

"Ed Pawlowski" <[email protected]> wrote in message
news:[email protected]..
> On Sat, 6 Oct 2012 19:35:29 -0700, "Adam" <adam@no_thanks.com> wrote:
>
>
>
>> So
>>far, my sear and stick in the oven method results in a nice medium-rear
>>done
>>steak.
>
> How do you do the front?

somebody should develop an after-the-fact spell checker to come up with
these types of comments automatically.

On Sat, 6 Oct 2012 15:03:49 -0700, Paul M. Cook wrote:

> "Adam" <adam@no_thanks.com> wrote in message
> news:k4q3s2$b4p$[email protected]..
>> Need a balsamic vinegar for marinating rib-eye steak.
>> Which one?
>
> Why ruin such a nice steak?

Why respond to such an obvious troll?

-sw

On Sat, 6 Oct 2012 22:00:17 -0700, "Pico Rico" <[email protected]>
wrote:

>
>"Ed Pawlowski" <[email protected]> wrote in message
>news:[email protected]. .
>> On Sat, 6 Oct 2012 19:35:29 -0700, "Adam" <adam@no_thanks.com> wrote:
>>
>>
>>
>>> So
>>>far, my sear and stick in the oven method results in a nice medium-rear
>>>done
>>>steak.
>>
>> How do you do the front?
>
>somebody should develop an after-the-fact spell checker to come up with
>these types of comments automatically.
>

Yeah, but it would put me out of work being a smart ass.

"Ed Pawlowski" <[email protected]> wrote in message
news:[email protected]..
> On Sat, 6 Oct 2012 22:00:17 -0700, "Pico Rico" <[email protected]>
> wrote:
>
>>
>>"Ed Pawlowski" <[email protected]> wrote in message
>>news:[email protected] ..
>>> On Sat, 6 Oct 2012 19:35:29 -0700, "Adam" <adam@no_thanks.com> wrote:
>>>
>>>
>>>
>>>> So
>>>>far, my sear and stick in the oven method results in a nice medium-rear
>>>>done
>>>>steak.
>>>
>>> How do you do the front?
>>
>>somebody should develop an after-the-fact spell checker to come up with
>>these types of comments automatically.
>>
>
> Yeah, but it would put me out of work being a smart ass.

there are other avenues for your efforts. Might cause you to up your game a
bit, though.

"Paul M. Cook" wrote:
>
> Lightly salt and pepper both sides. Sear under the broiler till medium
> rare. Top with a pat of butter.
>
> That's all it needs.

You put a pat of butter on top of a nicely broiled rib-eye steak?
Why?

G.

"Gary" <[email protected]> wrote in message news:[email protected]..
> "Paul M. Cook" wrote:
>>
>> Lightly salt and pepper both sides. Sear under the broiler till medium
>> rare. Top with a pat of butter.
>>
>> That's all it needs.
>
> You put a pat of butter on top of a nicely broiled rib-eye steak?
> Why?
>

Cuz it tastes good. In fact it tastes GREAT. All the steak houses do it
that way.

Paul

On 10/7/2012 9:56 AM, Paul M. Cook wrote:
> "Gary" <[email protected]> wrote in message news:[email protected]..
>> "Paul M. Cook" wrote:
>>>
>>> Lightly salt and pepper both sides. Sear under the broiler till medium
>>> rare. Top with a pat of butter.
>>>
>>> That's all it needs.
>>
>> You put a pat of butter on top of a nicely broiled rib-eye steak?
>> Why?
>>
>
> Cuz it tastes good. In fact it tastes GREAT. All the steak houses do it
> that way.

Even a nice compound butter, using herbs, it's so great on a steak.
Even a ribeye.

nancy