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03-01-2015, 12:13 PM | #3706 |
Cast Iron Jedi
Join Date: Nov 2004
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No, I'm not saying flavor was an issue for you... I'm saying there isn't much inherent flavor in the filet. It's supremely tender, but what it has in tenderness it lacks in flavor. Put a ribeye and a filet next to each other, seasoned exactly the same, and the ribeye will TASTE better every time.
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03-01-2015, 12:20 PM | #3707 |
FINALLY! The wait is over.
Join Date: Mar 2005
Location: The Future Is Now!!!
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03-01-2015, 12:21 PM | #3708 | |
FINALLY! The wait is over.
Join Date: Mar 2005
Location: The Future Is Now!!!
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03-01-2015, 12:21 PM | #3709 |
Supporter
Join Date: Aug 2000
Location: Spink, SD
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I learned to cut meat from an old small grocery store owner back in the 70's and whenever a customer asked his advice for selecting steak his answer was always ribeye.
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Posts: 39,106
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03-01-2015, 12:34 PM | #3710 |
Cast Iron Jedi
Join Date: Nov 2004
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That chuck eye was one of the better I've made. Seared on medium high for 2 minutes per side, then stuck in the preheated oven with a thin slather of steak sauce on top... the sauce thickened and intensified, got that semi-sticky glaze that's so tasty.
Last edited by Fire Me Boy!; 03-01-2015 at 12:39 PM.. |
Posts: 35,253
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03-01-2015, 12:40 PM | #3711 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
Perhaps I just don't know how to make a steak and I'm messing up the ribeye that I'm making at the same time. Now, what I will say you can get easily when buying a ribeye that you'll be hard-pressed to get with a chuckeye, if getting the butcher to cut you a 2.25-2.5 inch thick cut. Given that the "chuckeye" is supposedly the first two-three inches of the chuck section, or the 2-3 inches between the "rib" and "chuck" sections, that might not be something they can easily do. I will say this, the chuckeye is 120000x better then the rest of the half of the rib/strip section that's not on the Delmonico side of that section. So it's OK to argue ribeye v. chuckeye, but anybody suggesting that that other half is a total waste of money at that price is, well, crazy. |
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03-01-2015, 12:48 PM | #3712 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
He say me go through the 3-hour process of making 2.25" ribeyes and ~2" chuckeyes, and didn't get them all the way "cooked", and he all but called me a metro-sexual! Odd, later he thought my metro-sexual self had just made the best steak he had ever eaten. |
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Posts: 118,395
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03-01-2015, 12:56 PM | #3713 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
The texture of the eye (not the cap) is entirely different, and that largely AFAIK is due to how the muscles piece together. If the people you're "testing" can't tell the difference, though, they don't know their ass from a hole in the ground. Or maybe what you get that's called a chuck eye is different than what I get that's called chuck eye, that's entirely possible, too. |
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03-01-2015, 12:58 PM | #3714 | |
Cast Iron Jedi
Join Date: Nov 2004
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03-01-2015, 01:12 PM | #3715 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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03-01-2015, 01:15 PM | #3716 | |
Cast Iron Jedi
Join Date: Nov 2004
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What you're saying is "ignorance is bliss." And while that may be true, I'd rather know better. |
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Posts: 35,253
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03-01-2015, 01:15 PM | #3717 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
Ouch, I told them they just told-off the chef of the meat, so they SHOULD worry about all the other things my old ass has learned like infusing antifreeze, poison, OR SPIT, into THEIR steak. |
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Posts: 118,395
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03-01-2015, 01:17 PM | #3718 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 118,395
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03-01-2015, 01:19 PM | #3719 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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03-01-2015, 01:20 PM | #3720 |
Most Valuable Villain
Join Date: Dec 2006
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