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Bacon, BBQ, Beef, And More / Re: Enjoy your steak
« on: October 27, 2022, 0020 UTC »
Good to know, because as a result of inflation and fluctuating food prices, moderate quality steak has been a comparative bargain in my area, compared with chicken, fish and even eggs. Eggs skyrocketed from $1/dozen to $5/dozen in some local stores. Usually I can buy 18 brown eggs for $5 or less, since most folks prefer the white shell eggs that are easier to crack but have little flavor. In terms of nutritional density, it's hard to beat steak at $5-$6/lb.
It's not usually the best for grilling, pan frying or broiling, although it's not bad after a few more days of wet aging, or a little papain enzyme tenderizer. And some cuts contain at least a few ounces of well marbled beef that's suitable for pan frying or broiling. The tricky bit is Kroger butchers usually slice the steaks too thin, around an inch or inch and a quarter. But recently I found some sliced around 1-1/2" to 1-3/4" inch that cooked nicely with a charred outside and medium rare inside.
At worst, the leaner cuts are fine for longer cooking to tenderize it for BBQ, stew, etc. Much more pleasant texture than the usual stringy muscle cuts sold for stew.
It's not usually the best for grilling, pan frying or broiling, although it's not bad after a few more days of wet aging, or a little papain enzyme tenderizer. And some cuts contain at least a few ounces of well marbled beef that's suitable for pan frying or broiling. The tricky bit is Kroger butchers usually slice the steaks too thin, around an inch or inch and a quarter. But recently I found some sliced around 1-1/2" to 1-3/4" inch that cooked nicely with a charred outside and medium rare inside.
At worst, the leaner cuts are fine for longer cooking to tenderize it for BBQ, stew, etc. Much more pleasant texture than the usual stringy muscle cuts sold for stew.
