STEAKS!!!!!!!

[te0o]

I've heard that Picanha is very good, better than NY Strip (which is my go to) which seems hard to believe. It's showing up quite often in the WMTs around me, which is strange that WMT would be on the cutting edge of trendiness. What is your take? And in my best Tommy Lee Jones from the Fugitive voice, "don't let them give you any shite about your steak doneness, well done young man." My kids have been schooled on the beauty of medium rare (light medium rare actually) and love it when I serve steak that way. The wife says it's mooing, but I grew up in cattle country and mooing was actually the soundtrack we had at the dinner table, a true farm to fork childhood.

Picanha is both tender and beefy. It's hard for me to say if it's better than a NY strip (called sirloin here in the UK) as I haven't had enough of each one, but I'd say they are close. Given most picanha is cheaper than an equivalent grade sirloin, I think bang-for-buck-wise it's better.

As for doneness, medium rare is a perfect balance in most cases, but not all. For example, I personally prefer leaner strips on the more rare side. Same for fillet - always rare for me. If you get a tenderloin to 54/55 C (130 F), I'd say you would be dangerously close to overcooking it.

It's not a coincidence that the Florentines always do the Bistecca alla Fiorentina rare. It comes from very lean Chianina cows so anything more than that wouldn't help the taste and texture of the meat. Here's a picture from Trattoria Cammillo:

Long story short, I think there are acceptable boundaries around the medium-rare base case, depending on the breed, cut, fat content and personal taste. But never more than medium unless it's ribs or brisket! 😂

 

[WestLinn]

Picanha is both tender and beefy. It's hard for me to say if it's better than a NY strip (called sirloin here in the UK) as I haven't had enough of each one, but I'd say they are close. Given most picanha is cheaper than an equivalent grade sirloin, I think bang-for-buck-wise it's better.

As for doneness, medium rare is a perfect balance in most cases, but not all. For example, I personally prefer leaner strips on the more rare side. Same for fillet - always rare for me. If you get a tenderloin to 54/55 C (130 F), I'd say you would be dangerously close to overcooking it.

It's not a coincidence that the Florentines always do the Bistecca alla Fiorentina rare. It comes from very lean Chianina cows so anything more than that wouldn't help the taste and texture of the meat. Here's a picture from Trattoria Cammillo:
View attachment 2215121

Long story short, I think there are acceptable boundaries around the medium-rare base case, depending on the breed, cut, fat content and personal taste. But never more than medium unless it's ribs or brisket! 😂

I've had tenderloin that made it to 120 and that was sheer bliss for me. My kids like it a bit more done that than, but not much.

My favorite tenderloin is when I break down an entire fillet and then make carpaccio with some of it. I mean, why cook it if it tastes terrific raw?

 

[Jr Mouse]

I’ve always said I’d prefer they slightly undercook my medium rare steak then overcook it. Anything above medium rare kills it.

 

[edmorel]

You know it’s going to be a good day when you start off with a long thick piece of meat

In terms of picanha, the right one is better than a strip for me but I find that it’s hard to find a bad prime strip, whereas I have found a lot of average prime pichana

 

[Lord Flashheart]

Best steak I've ever had was a Picanha dish at Fadenza in Edinburgh. Nice to see it appearing on here.

Need to get it ordered specially at my local butcher though.

Te0o: your photo's are mouth-watering as usual.

 

[Crawford]

Visited Hawaii recently and was blown away by the quality of the Prime Striploin from Costco. That sounds super basic, but it was seriously good steak.

 

[Lizard23]

Picanha is both tender and beefy. It's hard for me to say if it's better than a NY strip (called sirloin here in the UK) as I haven't had enough of each one, but I'd say they are close. Given most picanha is cheaper than an equivalent grade sirloin, I think bang-for-buck-wise it's better.

As for doneness, medium rare is a perfect balance in most cases, but not all. For example, I personally prefer leaner strips on the more rare side. Same for fillet - always rare for me. If you get a tenderloin to 54/55 C (130 F), I'd say you would be dangerously close to overcooking it.

It's not a coincidence that the Florentines always do the Bistecca alla Fiorentina rare. It comes from very lean Chianina cows so anything more than that wouldn't help the taste and texture of the meat. Here's a picture from Trattoria Cammillo:
View attachment 2215121

Long story short, I think there are acceptable boundaries around the medium-rare base case, depending on the breed, cut, fat content and personal taste. But never more than medium unless it's ribs or brisket! 😂

I have been preaching this for years. How high a temp a steak should be cooked is directly proportional to how ***** the cut is. Fat needs to render.

For example. I like filet rare. Strip medium rare. Ribeye medium.

I dont understand why this isnt more widely talked about with the plethora of information out there.

To each their own, but I would hazard a guess that very few people actually prefer their prime rib rare.

 

[Lizard23]

I’ve always said I’d prefer they slightly undercook my medium rare steak then overcook it. Anything above medium rare kills it.

In good faith, do a blind taste test between medium rare and medium ribeye and report back which you like better.

 

[double00]

Visited Hawaii recently and was blown away by the quality of the Prime Striploin from Costco. That sounds super basic, but it was seriously good steak.

View attachment 2220415

not surprised , can you imagine being a cow in Hawaii ? I'd be tender and well marbled too

 

[edmorel]

Visited Hawaii recently and was blown away by the quality of the Prime Striploin from Costco. That sounds super basic, but it was seriously good steak.

View attachment 2220415

Honestly, the prime strip at Costco are the best tasting strips I’ve bought. I’ve compared to all the typical places like Snake River/Creekstone/Whole Foods etc and Costco wins (not the case with their ribeyes though). Don’t know what they are doing, maybe in the future they will get exposed for having the ranchers feed the cows MSG or something.

 

[edinatlanta]

Got tricked into going to a steakhouse last night (Prime 102 i think was the name, if curious. It is in Woodstock).

Had a tableside ceasar that was just ok.

A bunch of butter with some potatoes. A bunch of cheese with some noodles. Some delicious roasted mushrooms and some good Brussel sprouts and cauliflower.

Gf wouldn't let me get the 60-day aged ribeye so we split a regular 16-oz ribeye. Maybe could have cooked a few seconds more but i am not complaining. The bone marrow butter was overkill and too much. The peach cobbler was good but tasted like standard food service ingredients.

 

[edinatlanta]

We had a London Broil. I was asked to cook it to medium. I also made a chimichurri.

 

[JohnMRobie]

Been a minute since I’ve done steak but the 2 year old had a tantrum tonight about dinner. “No. No. No. not that. Yep. Yep. That one.”

The steak? “Yep. Nummy.” He also wanted chips with his NY Strip. At least I’ll feel good stealing his leftovers.

 

[Omega Male]

The kids are alright.

 

[Jr Mouse]

The kids are alright.

+1

Most kids that age are happy with mac n cheese and hotdogs.

You do run the risk of him turning 10 and demanding Japanese A5 Wagyu.