Cythraul: Well done, subby? You should have found a good pun to use with 'medium,' or 'medium-rare,' as that is the best that steak can get.

Why yes, my tastes are better than yours.

Everyone knows that the best steak possible is well done, served drenched in A-1 and paired with a glass of bourbon with five ice cubes in it. I also declaw my cats.

Actually that article was half-assed and insufficient.

Cagey B: Cythraul: Well done, subby? You should have found a good pun to use with 'medium,' or 'medium-rare,' as that is the best that steak can get.

Why yes, my tastes are better than yours.

Everyone knows that the best steak possible is well done, served drenched in A-1 and paired with a glass of bourbon with five ice cubes in it. I also declaw my cats.

I prefer Scotch with 3-4 packets of splenda.

Also, no ketchup?

/Tastes like Splenda, gets drunk like Scotch.

I was a chef for a few years and still make fancy meals pretty regularly, and I even clean, cut, and grill an entire beef tenderloin at all my birthday BBQs -- seriously, butcher it right there on the park picnic table -- so I'm wondering, has anyone ever seen a tenderloin for sale that wasn't vacuum packed with blood in there?

I guess if you had the luxury of a high-end butcher cleaning whole cows a few blocks away, you could avoid that, but I've never seen it available, either commercially or privately (I get my tenderloins from Costco, it's like $60 for the whole thing, which is usually good for a dozen or more steaks and feeds like 30+ at a BBQ when burgers and dogs are there too).

Scrotastic Method: I was a chef for a few years and still make fancy meals pretty regularly, and I even clean, cut, and grill an entire beef tenderloin at all my birthday BBQs -- seriously, butcher it right there on the park picnic table -- so I'm wondering, has anyone ever seen a tenderloin for sale that wasn't vacuum packed with blood in there?

I guess if you had the luxury of a high-end butcher cleaning whole cows a few blocks away, you could avoid that, but I've never seen it available, either commercially or privately (I get my tenderloins from Costco, it's like $60 for the whole thing, which is usually good for a dozen or more steaks and feeds like 30+ at a BBQ when burgers and dogs are there too).

Your problem is that you are buying tenderloins. Expensive, flabby, and flavorless.

Get a tri-tip instead.

I prefer my steaks well done and with lots of ketchup.

Because, like the rest of the world, when I think of a great steak...I immediately think of British cuisine.

Holy Crap: I prefer my steaks well done and with lots of ketchup.

YOU PHILISTINE! I would cetaintly like to give your nose a good pull you saucey trogl.....ooh your'e just pulling my leg aren't you?

/prime rib rare please

Cooked medium with no condiments or spices. Maybe salt.
When I eat steak, I want to taste THE STEAK, not cilantro or BBQ sauce.

Pants full of macaroni!!: Anyone who does not prefer their steak RAW AND BLOODY is an inferior specimen of carbon-based life who needs to be kicked in the junk repeatedly slaughtered, tenderized, and served rare to medium rare.

FTFY

/Waste not, want not

Three words: New. York. Strip.

Two more: Medium-rare.

A little salt & pepper, touch of garlic powder.

Sauteed mushrooms and rosemary roasted potatoes.

Served with a decent Rhone or old-vines Zinfandel. Maybe a quality Argentine malbec.

/maybe it's time to fire up the weber

Pan fried* a perfect steak last night. Juicy, red, just a little pepper and garlic salt. And the other half of it is just sitting in my fridge, waiting for me to get home. Won't be as good reheated, but it'll still be damn tasty.

*Wish I had a grill. My apologies for being such a philistine.

I like steak, but I farking love ribs....

Scrotastic Method: I was a chef for a few years and still make fancy meals pretty regularly, and I even clean, cut, and grill an entire beef tenderloin at all my birthday BBQs -- seriously, butcher it right there on the park picnic table -- so I'm wondering, has anyone ever seen a tenderloin for sale that wasn't vacuum packed with blood in there?

I have never seen a tenderloin vacuum packed in blood, since meat is drained of blood in the slaughterhouse. You are thinking of myoglobin. The excess myoglobin isn't added, it's just that it is a big cut that is packed whole and retains the myoglobin, whereas a sirloin or short rib is cut into many pieces and much of the myoglobin drains onto the butcher's floor during the cutting process.

Also, why shouldn't tenderloins come vacuum packed? Their shape isn't conducive to packing like a smaller cut. What do you want them to do, sell it on a 3 foot long styrofoam tray with saran wrap?

Holy Crap: I prefer my steaks well done and with lots of ketchup.

I microwave my steaks and then soak them in store brand steak sauce.

FrancoFile: Get a tri-tip instead.

God, you must be trolling. Filet is "flabby?" What?

And I'm in San Francisco, center of tri-tip fandom, it's at every BBQ, and I think it's the most boring, often driest cut anywhere. It was throwaway meet until a dude from Oakland decided to market it as something special and fancy. You know what real restaurants do with the "tri-tip"? They add it to the pile of trimmings and ground them up for employee-meal burgers.

I always go Tenderloin for BBQing because it's the easiest thing to keep super-tender. Who wants to eff with a steak knife when you're eating off a paper plate? Tell me this isn't rad: tenderloin pieces, sirloin burgers, and (I think Kasper's) dogs, on a completely filthy (meaning delicious) grill in Golden Gate Park:

Scrotastic Method: FrancoFile: Get a tri-tip instead.

God, you must be trolling. Filet is "flabby?" What?

And I'm in San Francisco, center of tri-tip fandom, it's at every BBQ, and I think it's the most boring, often driest cut anywhere. It was throwaway meet until a dude from Oakland decided to market it as something special and fancy. You know what real restaurants do with the "tri-tip"? They add it to the pile of trimmings and ground them up for employee-meal burgers.

I always go Tenderloin for BBQing because it's the easiest thing to keep super-tender. Who wants to eff with a steak knife when you're eating off a paper plate? Tell me this isn't rad: tenderloin pieces, sirloin burgers, and (I think Kasper's) dogs, on a completely filthy (meaning delicious) grill in Golden Gate Park:

[i42.tinypic.com image 540x720]

OK, you fail even harder because
1) Tri-Tip is from SoCal, not NoCal.
2) You failed to specify that you trimmed and cut the tenderloin into filets. Whole tenderloin = useless. Filets = enough surface area for the moisture to evaporate sufficiently to give some texture.

scavenger: Holy Crap: I prefer my steaks well done and with lots of ketchup.

I microwave my steaks and then soak them in store brand steak sauce.

Bah! Boiled in A1.

FrancoFile: OK, you fail even harder because
1) Tri-Tip is from SoCal, not NoCal.

Wrong. Wiki, which is never wrong, says: "In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when Otto Schaefer marketed it in Oakland, California."

FrancoFile: 2) You failed to specify that you trimmed and cut the tenderloin into filets. Whole tenderloin = useless. Filets = enough surface area for the moisture to evaporate sufficiently to give some texture.

Who the eff, outside of long-dead Brits and Francs, ever roasts -- or freaking BBQs -- a whole Tenderloin? Saying you're cooking 'loin implies it's cut into steaks.

I don't want to argue about tritip. No matter what it's like the 8th coolest way to eat cow, so let's agree to let it go.

scavenger: Holy Crap: I prefer my steaks well done and with lots of ketchup.

I microwave my steaks and then soak them in store brand steak sauce.

I was onboard with the fun, but this made me twitch.


Scrotastic Method: FrancoFile: Tell me this isn't rad:

I cannot. Part of the awesome is carving in front of everyone.

I do the same at camping events, but with a whole sirloin (Costco). However, you will use your steak knife and you will like it. You may also have some of the carmelized onion - whiskey - blue cheese sauce in this squeeze bottle.

A much better article on steaks. This chef buys a bunch of steaks and tests every theory, idea, and faux paux on them to find a perfect steak. I read it and tried it and now I have steaks at home better than anything I've ever purchased at a restaurant.

http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect - steaks.html

Sorry for the no clicky, but fark keeps throwing out the link.

FrancoFile: Get a tri-tip instead.

Grrr. Apparently, those are non-existent outside of CA. Moved across the country, and asked around everywhere... might as well have been speaking Martian. "Tripe? You want tripe?" etc. One Whole Foods and a custom butcher were willing to cut it... if ordered ahead... at filet prices. Fark that.

Miss it, though, for a cheap, reliable, tasty bit of meat. Guess I'll have to console myself with rib eyes. Filet = overrated and overpriced, but to each their own.

chopit: *Wish I had a grill. My apologies for being such a philistine.

Get a cast-iron grill pan (new window). No, it's not the same as a good grillin' outside, but for the cold, dreary winter months (and or those in apartments, etc), it is surprisingly effective, and does give a bit of that char-cooked flavor... way better than throwing in a sautee pan or something.

And, of course, this best go without saying, but: LEAVE THE STEAK THE FARK ALONE for 5-10 minutes after grilling.

President_Rexall:

I have never seen a tenderloin vacuum packed in blood, since meat is drained of blood in the slaughterhouse.

Not all the time. At least, not all the blood, not all the time.

My father raises organic, grass fed beef and to keep it certified organic he has to take it to a chop shop that is also certified. They seem to have different prep specs than regular butchers.

Lots and lots of blood remains in the packaging. The fridge can look like a murder scene at times. And it is delicious.

/tenderloin from my father's farm is some of the tastiest meat you will ever eat
//srsly

Chemistry is tasty.

Just finished a nicely marinated sirloin that was perfectly tender and rare. Fresh steamed veggies and a nice glass of wine. Now gonna go out and get plastered.

Anybody have any success with aging in the refrigerator?

/Aged, salt, pepper, butter, pan fried;hot.

Hanger steak. (new window) The best.

Whole tenderloin = useless

The Duke of Wellington might disagree ...

22 year butcher with lots of kitchen experience here. Dunno what the heck they are calling "sirloin". And the British "rump" = US sirloin

Rib roast. Coated heavily with fresh ground black pepper and kosher salt. Start at 500 degrees, turn down to 275 degrees. Come back in 4 hours. Garlic mashed potatoes. FTW.

FrancoFile: Scrotastic Method: FrancoFile: Get a tri-tip instead.

God, you must be trolling. Filet is "flabby?" What?

And I'm in San Francisco, center of tri-tip fandom, it's at every BBQ, and I think it's the most boring, often driest cut anywhere. It was throwaway meet until a dude from Oakland decided to market it as something special and fancy. You know what real restaurants do with the "tri-tip"? They add it to the pile of trimmings and ground them up for employee-meal burgers.

I always go Tenderloin for BBQing because it's the easiest thing to keep super-tender. Who wants to eff with a steak knife when you're eating off a paper plate? Tell me this isn't rad: tenderloin pieces, sirloin burgers, and (I think Kasper's) dogs, on a completely filthy (meaning delicious) grill in Golden Gate Park:

[i42.tinypic.com image 540x720]

OK, you fail even harder because
1) Tri-Tip is from SoCal, not NoCal.
2) You failed to specify that you trimmed and cut the tenderloin into filets. Whole tenderloin = useless. Filets = enough surface area for the moisture to evaporate sufficiently to give some texture.

Both of you need to try this rub.

2 tablespoons Scharffen Berger Cacao Nibs (You can get this at specialty food shops, like Henry's/Sprouts)
2 teaspoons dried red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/2 teaspoon ground allspice
2 tablespoons brown sugar, packed
2 tablespoons kosher salt
1 (2 1/2-pound) tri tip roast

Recipe here(new window)

This is the best and most awesome tri-tip you will ever have, but you have to watch the grill and make absolutely sure it stays between 275 and 300 F.

Great after you make it, but even better a day or two afterwards.

SFSailor: FrancoFile: Get a tri-tip instead.

Grrr. Apparently, those are non-existent outside of CA. Moved across the country, and asked around everywhere... might as well have been speaking Martian. "Tripe? You want tripe?" etc. One Whole Foods and a custom butcher were willing to cut it... if ordered ahead... at filet prices. Fark that.

Miss it, though, for a cheap, reliable, tasty bit of meat. Guess I'll have to console myself with rib eyes. Filet = overrated and overpriced, but to each their own.

chopit: *Wish I had a grill. My apologies for being such a philistine.

Get a cast-iron grill pan (new window). No, it's not the same as a good grillin' outside, but for the cold, dreary winter months (and or those in apartments, etc), it is surprisingly effective, and does give a bit of that char-cooked flavor... way better than throwing in a sautee pan or something.

And, of course, this best go without saying, but: LEAVE THE STEAK THE FARK ALONE for 5-10 minutes after grilling.

Also, Alton Brown's pan seared steak recipe is perfect. Better than grilled actually. And fast.

Anybody ever do that trick where you coat the cheapest cut of meat with kosher salt and leave it to stand for about half an hour (depending on the thickness), and then supposedly you'll be able to give it the consistency of tenderloin?

Several thousand, but not like the one in that picture! :oD

And if you go back to the article and look where they are indicating knuckle/sirloin tip, it sure ain't there! (But thanks for identifying that for me...you seem to be correct!)

Handy diagram here: (Forbidden to link this!) http://www.osovo.com/diagram/cow_diagram.jpg