Steak day

[Oak Smoke]

My wife and I are those “What are you doing Saturday? Why don’t y’all come over? We’ll watch the game and grill a steak.” People. As such we go through quite a few ribeyes a year. The best way I’ve found so far to put good steak in the freezer at a reasonable cost is buying ribeye loins from Sam’s. This last week I ask the young man in the meat dept to go in the cooler and pick me out a good choice ribeye loin. He ask if I meant well marbled and I said yes. The pic below is that loin sliced and read to vacc seal. Those steaks are 1 1/4 inches thick. There are 16 of them if I counted right. The loin cost $201 so I’ve got $12.56 invested in each of them. The wife and I went through the drive through at Burgher King the other day and spent $23 so I think the steak is a good deal. It helps a freezer pay for itself. It’s just another option to consider if you are willing to use steaks like these.

[Michael_in_TX]

Hang this image in the Louvre!

[Mosca]

Beautiful steaks. I’ve always gotten excellent beef from Sam’s.

[captainlee]

Really nice and all fast food is a total rip off.

[Michael_in_TX]

The economics of that.....$13 a steak is really giving me something to think about. I have a cutting board. I have a knife. I have a vac-sealer. I can cut meat.

[Oak Smoke]

Michael I’ve been doing this a while. The quality of that loin is not any better than I normally get from them. They are not on display at the meat counter. You will need to ask for a nice one and they will go to the trouble of finding you one. It usually takes the meat guy about 10 minutes to find me one and price it. I’ve tried to tip the young man who helps me. He won’t take it. As long as I can get this quality at this price I have no desire to deal with an on line meat company.

[RonB]

Congrats on bringing the price down - they look good too.

[Jerod Broussard]

I'm always amused when folks as if it is OK to freeze meat. My grandfather had 6 large freezers in his home. Turns out when you kill 5-6 hogs at a time you can't consume all that within a 5 days. Same goes for the 2 steers.

Good lookin' steaks.

[Hulagn1971]

Great looking steaks.

[jfmorris]

Looks great Oak Smoke ! And that certainly does justify having a deep freeze.

I do the same thing, but wait until Publix near me has the "prime rib" roasts on sale, usually from Thanksgiving to Christmas. Last year they were $6.99 a pound. I'll get one, sometimes two, slice the slab of back ribs off for a future cook, and slice the rest into big ole boneless ribeyes. The only real waste is that "nose" of fat that is at the pointy end of the steaks. And those are our steaks for months.

In fact, I *JUST* bought a 4 pack of NY strips from Sam's recently - first steaks I had bought this calendar year, as we ate the last of the ribeyes during the summer.

I think my next beef purchase, maybe this month, will be one of those chuck rolls that I can butcher into multiple steaks plus a couple of small chuck roasts. If you haven't done one of those, it's a cheap way to get a bunch of beef in the freezer that gboss clued me into. Not as cheap as it used to be though - those are up to about $5.50 a pound.

[itsnotmyfault]

I could eat one of those. Beautful steaks!

[Sid P]

That’s beautiful, Lynn. Do you slice them yourself?

[Oak Smoke]

Yes I do Sid. I have a granton edge slicer it looks like a big bread knife that takes an incredible edge. The blade is 1 1/4 inches wide so I just lay it flat on top at the edge of the loin then turn it up to get a perfect 1 1/4 slice. The thing is dangerously sharp so it makes quick work of this. I have a slicer but it would take longer to clean afterward than it takes to just cut these.

[Sweaty Paul]

Great looking steaks. The only way to get steaks in my opinion is to get whole big chunks and cutting them yourself.

PCT

[58limited]

I've been doing ribeye and NY strip steaks this way for the last 4 years, it's the most economical way to go! Same as you Oak Smoke it runs $12-$13/lb - and I've dry aged some that were over the top. All for a fraction of what a steak house restaurant charges plus I can cook them better.

[Oak Smoke]

Exactly! I had to grill a couple of those for dinner tonight. I put them on the KJ with a couple of mesquite chunks to slow smoke up to 125F IT then a quick flame broil over the burning mesquite flipping ever 30 seconds or so to steak perfection. I haven’t done mesquite grilled in a couple of years. I won’t wait that long again.

[barelfly]

This is how I buy steaks as well. No other way to do it!!! Have always found great loins at Costco.

Even dry aging these is fun and great way to have a different flavor profile!

[bordercollie]

Those are great looking steaks for sure ! I'm glad you have a good meat counter guy. Our last experience at Sam's musta caught one in a bad mood because he was trying to tell us that the prime beef tenderloins in the back weren't for sale in whole form bags. He finally got us what we asked but wasn't the nicest attitude for sure. I bet those steaks of yours will be great and so tender !