Not that I have any data, but I highly doubt that it is that low in general population.
Steaks are so cheap now.
- Thread starter Spacealien2
- Start date
Tomahawk's are a waste due to the price paid for the weight of the bone, but they do look impressive and make a great gift for the visual effects. You are right about having a good butcher which is a must for the serious beef connoisseur.
A good Tomahawk from the St. Lawrence market can be a life altering experience. Made one for the neighbours and towards the end of the meal (an a few glasses of wine into it) my rather cute neighbour announced: "This is better than an orgasm". I was very thoughtful all through dessert.
$70 - $80 is what would get you a decent wagyu steak at J-town in Markham, I think. Just have to cook it!
I wouldn't buy steak at that price. I typically buy my steaks at local butchers, Longo's or Brunos Fine Foods. My preference is USDA Prime Strip or Ribeye and typically cost me about $25-$30/steak. Call me a steak snob. Paired with a nice Chianti or Malbec just can't beat it.
I agree about the butcher. I used to think there was no difference until I tested it out myself. The prices are higher at the butcher, but the taste/texture is vastly superior. I will never purchase a steak from a grocery store again.
I gotta agree. A lot of things, you’re paying for the brand name or whatever and there isn’t actually much difference between a cheap one and a more expensive one. With steak, you absolutely get what you pay for. There’s a world of difference between a cheap steak and an expensive one. A good steak will be aged well, have better marbling, the beef will come from cows with better diets, all that stuff makes a huge difference in the final product.
If you’re going to treat yourself to a steak, don’t cheap out. Get a good one and make sure to learn how to cook it properly so you’re not turning it into a charred, dried-out mess.
If you’re going to treat yourself to a steak, don’t cheap out. Get a good one and make sure to learn how to cook it properly so you’re not turning it into a charred, dried-out mess.
I'm probably get a nice steak once in a while.
For the rest of the days I'll just get a $7 cheap steak. Gotta save up for the ladies!
For the rest of the days I'll just get a $7 cheap steak. Gotta save up for the ladies!
O
OnTheWayOut
I sometimes buy my ribeyes at Costco and am pleased with them but did have some not as good. Depending on the Costco they may carry "Prime" or AAA Alberta steaks, sorry I forget the designation. It is worth the few extra bucks for the better cut. I live in a small town that did not have a great butcher but luckily we had a very good one open up recently. I tried their ribeyes and for about the same price as Costco were very good.
If you like to make prime rib roast, a little tip some will know, others will not. Tell the butcher you want it "crowned". That means they will cut off the rib bone and tie it back on. My new friends at the local butcher shop will weigh the meat without the bone and charge for the meat only, then tie the bones back on for cooking. More meat, less money, easy to serve. You won't see that at your local supermarket or Costco.
If you like to make prime rib roast, a little tip some will know, others will not. Tell the butcher you want it "crowned". That means they will cut off the rib bone and tie it back on. My new friends at the local butcher shop will weigh the meat without the bone and charge for the meat only, then tie the bones back on for cooking. More meat, less money, easy to serve. You won't see that at your local supermarket or Costco.
Thanks for the tip, I have a lot of respect for honest people. Which butcher is that?
O
OnTheWayOut
It is in a small town 4.5 hours from Toronto. But this guy had to get the idea somewhere, hopefully this may be a somewhat common practice among butcher shops. I had never bought a roast at the butcher previously so it might not be unusual at all. But from now on I will buy them from this place as he not only sells me a superior roast, I get it for the same price as lesser roasts.
If you ask for it crowned and they weigh the whole thing it is still a nice touch to make carrving easier, nothing lost by trying.
Agree, love a big fat steak. The more marble , the better it tastes. BBQ days are soon over , so take advantage.
You don’t need a BBQ. I cook steaks on my stovetop all the time. Get a pan nice and hot, sear you steak on both sides, turn it down, throw in a little butter, maybe some garlic and thyme or rosemary, cook for a couple more minutes while basting. Restaurant quality every time.
My oldest daughter prefers her steaks done this way. She like her steaks blue-rare, so using a really hot cast iron pan is a good way to get a good sear and crust while keeping the done-ness to blue. This is tough on a BBQ unless it can get hot enough to sear really quickly. I’m mixed - I like a cast iron seared steak, but also like that BBQ smoke/char taste. I have a Big Green Egg Charcoal BBQ/smoker at my cottage that can really sear well because you can get the temps up really high. At home I just have regular gas bbq, and it doesn’t get hot enough to do a quick sear. But it’s ok for cooking medium-rare or higher (and have a wood chip box to add some smoke flavour) with a decent crust but cast iron matches or beats it. At home I’ve recently been doing my steaks with a Sous Vide cooker - cook for 45 min to an hour at anywhere from 112 - 118 degrees, then searing it quickly in a cast iron pan. Perfect rare - med rare, done perfectly throughout (thickness doesn’t matter) and a good seared crust.
This ^^^
In fact we have two immersion circulators. Think of it as a jacuzzi for your food.
We sous vide beef, chicken, fish, eggs and veggies. The beauty of it is that you can cook typically tougher cuts (not to be confused with lower quality) of beef so they come out tender as filet. Eye of the round is a good example. I'll vacuum seal that and cook it at 135 F. for 36 hours. Slice it thin for an excellent beef sandwiches. Typically more tender cuts don't need as much time (2-4 hours) then sear them in a cast iron pan with oil butter to finish. Again, regardless of thickness, they cook to the same wellness all the way through.
Don't knock it until you're tried it.
If you're in the downtown east end, Butchers of Distinction near Queen and Broadview is a great place. http://www.butchersofdistinction.ca/ The blackboard behind the counter tells you what each particular breed was fed. Excellent quality meat and poultry!
