Thread: Steak

George Leppla wrote:
>
> We had steak last night. Choice, boneless strip steaks we bought at
> Sam's (old meat). 4 steaks in a package, $6.39 per pound, 3.5 pounds total.
>
> Heated the gas grill (gasp!) to 600 degrees, cooked mine 3 minutes on
> the first side and 2 minutes on the second. Came out rare to
> medium/rare... just the way I like it. Cooked the boss's steak to
> medium well... just the way she likes it. Both steaks were very tender
> and delicious. Seems like Sam's is the only place we can get good meat
> like this any more.
>
> Sides were cucumber salad, corn on the cob and steamed broccoli. Early
> yesterday, Becca made a peach and plum cobbler and we had that for
> dessert... delicious!
>
> George L

Sounds great, George.
My favorite steak meal is steak - medium rare and side of shoestring french
fries and a pile of sweet white corn. B&B is necessary too.

Gary

Gary wrote:
>
> Sounds great, George.
> My favorite steak meal is steak - medium rare and side of shoestring french
> fries and a pile of sweet white corn. B&B is necessary too.

Oh...and I forgot. Once the steak is cooked, remove from pan and deglaze
with a bit of water, the add in some sliced white mushrooms and sliced
onions. Put the mushrooms and onions on the steak and pour a little of the
liquid over steak, french fries, and the corn. YUM!

Gary

On 8/12/2012 8:24 AM, George Leppla wrote:
> We had steak last night. Choice, boneless strip steaks we bought at
> Sam's (old meat). 4 steaks in a package, $6.39 per pound, 3.5 pounds total.
>
> Heated the gas grill (gasp!) to 600 degrees, cooked mine 3 minutes on
> the first side and 2 minutes on the second. Came out rare to
> medium/rare... just the way I like it. Cooked the boss's steak to
> medium well... just the way she likes it. Both steaks were very tender
> and delicious. Seems like Sam's is the only place we can get good meat
> like this any more.
>
> Sides were cucumber salad, corn on the cob and steamed broccoli. Early
> yesterday, Becca made a peach and plum cobbler and we had that for
> dessert... delicious!
>
> George L

Sounds good, George! Did you grill the corn on the cob, too? Roasted
corn on the cob is wonderful stuff Soak the corn in water for a few
hours. Peel back the husks, brush the corn with a little oil or butter.
I was told to make a "whisk" of a bundle of herbs for brushing the
corn with butter. (You may also tuck some fresh herbs in there. Basil,
marjoram, thyme.) Pull the husks up and roast it on the grill. The
husks will blacken but the corn will roast nicely. Turn every 10
minutes or so. This is another "Fair Food" moment but unlike corn dogs
something I've done at home

Jill

On 12/08/2012 10:28 AM, jmcquown wrote:

>
> Sounds good, George! Did you grill the corn on the cob, too? Roasted
> corn on the cob is wonderful stuff Soak the corn in water for a few
> hours. Peel back the husks, brush the corn with a little oil or butter.

I discovered grilled corn more than a decade ago and rarely cook it any
other way. I live in the country and can pick up freshly picked corn so
I can usually skip the soaking step. I have a love hate relationship
with the people who peel back husks to check the kernels inside because
it spoils them for grilling. I can usually tell by feeling the tips of
the cobs through the husk to make sure there is some undeveloped kernels
there, so I can be sure it is not too yellow and over ripened. I prefer
it on the pale side. To their credit, their having had time to pick
through so many cobs tells me that it has been there for a while.


> I was told to make a "whisk" of a bundle of herbs for brushing the
> corn with butter. (You may also tuck some fresh herbs in there. Basil,
> marjoram, thyme.) Pull the husks up and roast it on the grill. The
> husks will blacken but the corn will roast nicely. Turn every 10
> minutes or so. This is another "Fair Food" moment but unlike corn dogs
> something I've done at home

Butter is out for me. I hate margarine, though Becel is almost
acceptable. I usually end up having it with a little freshly ground pepper.

George Leppla wrote:
>
>We had steak last night. Choice, boneless strip steaks we bought at
>Sam's (old meat). 4 steaks in a package, $6.39 per pound, 3.5 pounds total.
>
>Heated the gas grill (gasp!) to 600 degrees, cooked mine 3 minutes on
>the first side and 2 minutes on the second. Came out rare to
>medium/rare... just the way I like it. Cooked the boss's steak to
>medium well... just the way she likes it. Both steaks were very tender
>and delicious. Seems like Sam's is the only place we can get good meat
>like this any more.

Sam's Club is Walmart. I buy the same USDA Choice beef at the local
Super Walmarts:
http://www.walmart.com/search/search...h_constraint=0

On 8/12/2012 11:09 AM, Brooklyn1 wrote:
> George Leppla wrote:
>>
>> We had steak last night. Choice, boneless strip steaks we bought at
>> Sam's (old meat). 4 steaks in a package, $6.39 per pound, 3.5 pounds total.
>>
>> Heated the gas grill (gasp!) to 600 degrees, cooked mine 3 minutes on
>> the first side and 2 minutes on the second. Came out rare to
>> medium/rare... just the way I like it. Cooked the boss's steak to
>> medium well... just the way she likes it. Both steaks were very tender
>> and delicious. Seems like Sam's is the only place we can get good meat
>> like this any more.
>
> Sam's Club is Walmart. I buy the same USDA Choice beef at the local
> Super Walmarts:
> http://www.walmart.com/search/search...h_constraint=0
>

Possibly, but it is cheaper at Sam's. The same strip steaks at Walmart
are usually $8.99 a pound vs the $6.39 we paid. There are usually 4
steaks to a package... we cook two and freeze the others for later use.

George

Gary <[email protected]> wrote:
>
>Sounds great, George.
>My favorite steak meal is steak - medium rare and side of shoestring french
>fries and a pile of sweet white corn. B&B is necessary too.

WTF is steak steak... don't you mean tube steak?
WTF is B&B... Balled&Burlaped... I'll have J&B... double, rocks,
twist.

On Sun, 12 Aug 2012 11:14:08 -0500, George Leppla
<[email protected]> wrote:

>On 8/12/2012 11:09 AM, Brooklyn1 wrote:
>> George Leppla wrote:
>>>
>>> We had steak last night. Choice, boneless strip steaks we bought at
>>> Sam's (old meat). 4 steaks in a package, $6.39 per pound, 3.5 pounds total.
>>>
>>> Heated the gas grill (gasp!) to 600 degrees, cooked mine 3 minutes on
>>> the first side and 2 minutes on the second. Came out rare to
>>> medium/rare... just the way I like it. Cooked the boss's steak to
>>> medium well... just the way she likes it. Both steaks were very tender
>>> and delicious. Seems like Sam's is the only place we can get good meat
>>> like this any more.
>>
>> Sam's Club is Walmart. I buy the same USDA Choice beef at the local
>> Super Walmarts:
>> http://www.walmart.com/search/search...h_constraint=0
>>
>
>Possibly, but it is cheaper at Sam's. The same strip steaks at Walmart
>are usually $8.99 a pound vs the $6.39 we paid. There are usually 4
>steaks to a package... we cook two and freeze the others for later use.

There's no possibly, Sam's IS Walmart. And prices for most products
vary by store, and at different times, especially for perishables...
says so right at the web site. I shop both Sam's and Walmart, the
meat is the same and varies by pennies up or down depending when I
shop. The people who complain about Walmart obviously don't shop
Super Walmarts... and regardless there are very noticeable differences
by neighborhood, the stores in lower level socio-economic hoods are
lower quality, that's true for all retailers. The only steaks I find
cheaper at Sam's are those packaged in bulk, Super Walmart doesn't
sell 12-packs, the price differences I've seen is nowhere close to
what you claim... you'll have to show me.

George Leppla <[email protected]> wrote:

> We had steak last night. Choice, boneless strip steaks we bought at
> Sam's (old meat).



George Leppla,

Flank steak, salt and fresh cracked pepper on both sides.

BBQ-grilled. Served with a mountain of caramelized onions.

That's my story and I'm sticking to it.

And hi Becca [Waving!]

Best,

Andy

We have 3 grocery stores here. You go to one for spectacular meat, you
go to the second one for produce (never ever buy their meat lol) and you
go to SuperWalmart for frozen and packaged goods. For bakery I have to
drive to the next town to the SuperTarget. I am tired of wasting so much
time buying groceries!

On Sun, 12 Aug 2012 14:17:40 -0500, [email protected] (z z) wrote:

> For bakery I have to
> drive to the next town to the SuperTarget. I am tired of wasting so much
> time buying groceries!

I've heard of going to Super Target for diapers and paper products (I
buy their resealable bags), but this is a first for bakery items.

--
Food is an important part of a balanced diet.

On 8/12/2012 11:41 AM, Dave Smith wrote:
> On 12/08/2012 10:28 AM, jmcquown wrote:
>
>>
>> Sounds good, George! Did you grill the corn on the cob, too? Roasted
>> corn on the cob is wonderful stuff Soak the corn in water for a few
>> hours. Peel back the husks, brush the corn with a little oil or butter.
>
> I discovered grilled corn more than a decade ago and rarely cook it any
> other way. I live in the country and can pick up freshly picked corn so
> I can usually skip the soaking step. I have a love hate relationship
> with the people who peel back husks to check the kernels inside because
> it spoils them for grilling. I can usually tell by feeling the tips of
> the cobs through the husk to make sure there is some undeveloped kernels
> there, so I can be sure it is not too yellow and over ripened. I prefer
> it on the pale side. To their credit, their having had time to pick
> through so many cobs tells me that it has been there for a while.
>
Unfortunately, corn isn't something I can eat. But I have never peeled
back the husks just to check the kernels!

>> I was told to make a "whisk" of a bundle of herbs for brushing the
>> corn with butter. (You may also tuck some fresh herbs in there. Basil,
>> marjoram, thyme.) Pull the husks up and roast it on the grill. The
>> husks will blacken but the corn will roast nicely. Turn every 10
>> minutes or so. This is another "Fair Food" moment but unlike corn dogs
>> something I've done at home
>
> Butter is out for me. I hate margarine, though Becel is almost
> acceptable. I usually end up having it with a little freshly ground pepper.

So skip the butter and brush on a little olive oil instead. It works
just as well. I miss grilled corn. I miss corn chowder. I miss corn!

Jill
Jill

jmcquown <[email protected]> wrote:
> On 8/12/2012 8:24 AM, George Leppla wrote:
>> We had steak last night. Choice, boneless strip steaks we bought at
>> Sam's (old meat). 4 steaks in a package, $6.39 per pound, 3.5 pounds total.
>>
>> Heated the gas grill (gasp!) to 600 degrees, cooked mine 3 minutes on
>> the first side and 2 minutes on the second. Came out rare to
>> medium/rare... just the way I like it. Cooked the boss's steak to
>> medium well... just the way she likes it. Both steaks were very tender
>> and delicious. Seems like Sam's is the only place we can get good meat
>> like this any more.
>>
>> Sides were cucumber salad, corn on the cob and steamed broccoli. Early
>> yesterday, Becca made a peach and plum cobbler and we had that for
>> dessert... delicious!
>>
>> George L
>
> Sounds good, George! Did you grill the corn on the cob, too? Roasted
> corn on the cob is wonderful stuff Soak the corn in water for a few
> hours. Peel back the husks, brush the corn with a little oil or butter.
> I was told to make a "whisk" of a bundle of herbs for brushing the corn
> with butter. (You may also tuck some fresh herbs in there. Basil,
> marjoram, thyme.) Pull the husks up and roast it on the grill. The
> husks will blacken but the corn will roast nicely. Turn every 10 minutes
> or so. This is another "Fair Food" moment but unlike corn dogs something
> I've done at home
>
> Jill

The other day I came across another method. Boiling with husks on. Says it
preserves fresh taste ?

Never bought strip steak, except the whole t bone. Prefer ribeye or
porterhouse.

Greg

jmcquown <[email protected]> wrote:
> On 8/12/2012 8:24 AM, George Leppla wrote:
>> We had steak last night. Choice, boneless strip steaks we bought at
>> Sam's (old meat). 4 steaks in a package, $6.39 per pound, 3.5 pounds
>> total. Heated the gas grill (gasp!) to 600 degrees, cooked mine 3 minutes
>> on
>> the first side and 2 minutes on the second. Came out rare to
>> medium/rare... just the way I like it. Cooked the boss's steak to
>> medium well... just the way she likes it. Both steaks were very
>> tender and delicious. Seems like Sam's is the only place we can get
>> good meat like this any more.
>>
>> Sides were cucumber salad, corn on the cob and steamed broccoli. Early
>> yesterday, Becca made a peach and plum cobbler and we had that
>> for dessert... delicious!
>>
>> George L
>
> Sounds good, George! Did you grill the corn on the cob, too? Roasted
> corn on the cob is wonderful stuff Soak the corn in water for a
> few hours. Peel back the husks, brush the corn with a little oil or
> butter. I was told to make a "whisk" of a bundle of herbs for
> brushing the corn with butter. (You may also tuck some fresh herbs in
> there. Basil, marjoram, thyme.) Pull the husks up and roast it on the
> grill. The husks will blacken but the corn will roast nicely. Turn
> every 10 minutes or so. This is another "Fair Food" moment but
> unlike corn dogs something I've done at home
>
> Jill

Try this: Mix some mayo with some chipotle and lime juice and at the
roasting stage, slather corn with the mayo mix and let it char. Sprinkle
with cotija or other slightly tart crumble cheese.

MartyB

Brooklyn1 <Gravesend1> wrote:
> Gary <[email protected]> wrote:
>>
>> Sounds great, George.
>> My favorite steak meal is steak - medium rare and side of shoestring
>> french fries and a pile of sweet white corn. B&B is necessary too.
>>
>
> WTF is steak steak... don't you mean tube steak?
> WTF is B&B... Balled&Burlaped... I'll have J&B... double, rocks,
> twist.

I'll have Johnny Walker Black Label please. Double is good. Rocks are good.
They can keep the twist. I want to taste scotch.

MartyB

On 13/08/2012 2:00 PM, Nunya Bidnits wrote:

>
> I'll have Johnny Walker Black Label please. Double is good. Rocks are good.
> They can keep the twist. I want to taste scotch.
>
>

It would be a waste of good Scotch to put a twist in it. That would rank
up there with mixing a premium liquor with Coke or ginger ale. If it is
a cheaper Scotch, a twist is nice.

On Mon, 13 Aug 2012 14:05:19 -0400, Dave Smith
<[email protected]> wrote:

>On 13/08/2012 2:00 PM, Nunya Bidnits wrote:
>
>>
>> I'll have Johnny Walker Black Label please. Double is good. Rocks are good.
>> They can keep the twist. I want to taste scotch.
>>
>>
>
>It would be a waste of good Scotch to put a twist in it. That would rank
>up there with mixing a premium liquor with Coke or ginger ale. If it is
>a cheaper Scotch, a twist is nice.

J&B is a cheaper scotch. What's a waste is Johnny Walker Black on the
rocks.

On 13/08/2012 2:23 PM, Brooklyn1 wrote:
> On Mon, 13 Aug 2012 14:05:19 -0400, Dave Smith
> <[email protected]> wrote:
>
>> On 13/08/2012 2:00 PM, Nunya Bidnits wrote:
>>
>>>
>>> I'll have Johnny Walker Black Label please. Double is good. Rocks are good.
>>> They can keep the twist. I want to taste scotch.
>>>
>>>
>>
>> It would be a waste of good Scotch to put a twist in it. That would rank
>> up there with mixing a premium liquor with Coke or ginger ale. If it is
>> a cheaper Scotch, a twist is nice.
>
> J&B is a cheaper scotch. What's a waste is Johnny Walker Black on the
> rocks.
>


I don't think so. It would depend on how much ice you use. I have made
the mistake of ordering drinks on the rocks in bars and I get a glass
full of ice with a little shot of liquor. When I have Scotch at home I
usually have one cube, maybe two if they are small.

Lou Grant had it right when he told Mary Richards how to drink Scotch.
You get a nice glass and put a little ice in it, pour some good Scotch
into it and swirl it around and take a sip. Swirl and sip a few times
until it is just right and then knock it back.

Brooklyn1 <Gravesend1> wrote:
> On Mon, 13 Aug 2012 14:05:19 -0400, Dave Smith
> <[email protected]> wrote:
>
>> On 13/08/2012 2:00 PM, Nunya Bidnits wrote:
>>
>>>
>>> I'll have Johnny Walker Black Label please. Double is good. Rocks
>>> are good. They can keep the twist. I want to taste scotch.
>>>
>>>
>>
>> It would be a waste of good Scotch to put a twist in it. That would
>> rank up there with mixing a premium liquor with Coke or ginger ale.
>> If it is a cheaper Scotch, a twist is nice.
>
> J&B is a cheaper scotch. What's a waste is Johnny Walker Black on the
> rocks.

FAIL