On Sun, 10 May 2015 00:09:14 -0400 (EDT), Cheryl
> wrote:



>
>Great deal. I never find the thick cut steaks I like anywhere. I
> just read an article linked from an email from Thermapen
>on how
> to cook the perfect steak. Not a way I've ever tried before but
> it looks promising. The article said to start it in a low oven
> until nearly the correct temp then sear all sides to finish. I'm
> going to try that.

Buy a rib roast and cut your own as thick as you'd like.

I imagine the oven/sear will work, but if you are using a charcoal
grill is it now so simple. To get the coals hot enough for a good
sear the rest will still be fairly hot, probably too hot to do exactly
what you want.

Ed Pawlowski wrote:
>Cheryl wrote:
>>
>> I never find the thick cut steaks I like anywhere. I
>> just read an article linked from an email from Thermapen
>>on how
>> to cook the perfect steak. Not a way I've ever tried before but
>> it looks promising. The article said to start it in a low oven
>> until nearly the correct temp then sear all sides to finish. I'm
>> going to try that.

Starting in a low oven (300º) I think you'll end up with stew, if
anything start in a hot oven (450º), after ten minutes lower to 350º
to finish... however I wouldn't use that method with steaks, desired
doneness is too iffy... but I do that with roasts all the time. To
cook steak in your oven use its broiler. For steaks I either grill
outdoors or fry indoors... with smaller steaks and chops I prefer
frying, a 2 pound+ chuck steak works best on the grill...1 1/2" thick
bone-in chuck is my favorite steak, a good crust outside and rare
inside.... chuck is no longer the inexpensive cut it once was, in fact
at today's prices bone-n chuck can cost more than porterhouse because
chuck has a lot more waste, but is much more flavorful, and when not
over cooked is just as tender. I've served chuck to guests who didn't
know it was chuck and they loved it and wanted to know where I bought
such steaks, they were shocked when I told them it's chuck... truth is
a lot of people have never eaten chuck steak, I've never found a steak
house that serves it.

>Buy a rib roast and cut your own as thick as you'd like.
>I imagine the oven/sear will work, but if you are using a charcoal
>grill is it now so simple. To get the coals hot enough for a good
>sear the rest will still be fairly hot, probably too hot to do exactly
>what you want.

If one asks at the meat department they will cut steaks and any other
meat however you like... I almost always ask for larger cuts than
what's displayed and they are happy to oblige... I can even phone the
market in town and place a meat order in advance... these days most
markets will custom cut.

On 5/10/2015 8:49 AM, Brooklyn1 wrote:
> truth is
> a lot of people have never eaten chuck steak, I've never found a steak
> house that serves it.


There is a reason for that...

On Sun, 10 May 2015 11:24:18 -0600, "W. Lohman" > wrote:

> On 5/10/2015 8:49 AM, Brooklyn1 wrote:
> > truth is
> > a lot of people have never eaten chuck steak, I've never found a steak
> > house that serves it.
>
>
> There is a reason for that...

If you know what to look for in a 7 bone chuck "roast", you can fillet
out a good sized hunk of filet mignon. I used to do that all the
time. The cost of bone in chuck was considerably less than boneless -
so I'd break it apart into stew meat, filet and bone for stock. It
was good eats!

--

sf

On 5/10/2015 12:04 PM, sf wrote:
> On Sun, 10 May 2015 11:24:18 -0600, "W. Lohman" > wrote:
>
>> On 5/10/2015 8:49 AM, Brooklyn1 wrote:
>>> truth is
>>> a lot of people have never eaten chuck steak, I've never found a steak
>>> house that serves it.
>>
>>
>> There is a reason for that...
>
> If you know what to look for in a 7 bone chuck "roast", you can fillet
> out a good sized hunk of filet mignon. I used to do that all the
> time. The cost of bone in chuck was considerably less than boneless -
> so I'd break it apart into stew meat, filet and bone for stock. It
> was good eats!
>


Not any folks will bone their own, good on ya.

On Sun, 10 May 2015 16:47:00 -0600, "W. Lohman" > wrote:

> I will say however that flap steak has been very much a favorite of late.
>
> A very versatile cut.

That was eons before I'd heard of skirt steak or flap meat and
fajitas.

--

sf

On 5/10/2015 7:45 PM, sf wrote:
> On Sun, 10 May 2015 16:47:00 -0600, "W. Lohman" > wrote:
>
>> I will say however that flap steak has been very much a favorite of late.
>>
>> A very versatile cut.
>
> That was eons before I'd heard of skirt steak or flap meat and
> fajitas.
>

Understood.