Good source for steaks

[Chatbrat]

With the custom meat counters shut down in Sam's & Publix--had to get another source--tried Fresh Market--was disappointed

Remembered --Best Meats in Wildwood, called them & they have "prime"

just landed two ribeyes $16.99 /lb (no bone) average weight 1.75 lbs & really important 1.5" thick ( will cut to your likes)

Hope they taste as good as they look

[retiredguy123]

If you don't mind spending a pile of money, you can order steaks from Allen Brothers online. They are very good.

[Chatbrat]

You can also order from Peter Luger, hate to purchase any meat that I can't actually see

[vintageogauge]

With the custom meat counters shut down in Sam's & Publix--had to get another source--tried Fresh Market--was disappointed

Remembered --Best Meats in Wildwood, called them & they have "prime"

just landed two ribeyes $16.99 /lb (no bone) average weight 1.75 lbs & really important 1.5" thick ( will cut to your likes)

Hope they taste as good as they look

I tried Best Meats before all this happened, I did like the ribeye but the T-bones were tasteless. I'll try them again from a different quarter and see if there is any change. Let us know how your's turn out.

[Chatbrat]

Will get the grill to a 1000 degrees and sear both sides for a minute, then will remove the steak, lower temp to 450 put some butter on the steak and when internal temp hits 110, remove & tent under foil for 5-10 minutes-- if its not good--I 'll have to wait for a source , when this cover event is over

Will post results good or stinko

[BobnBev]

I got 3 gorgeous 1" thick ribeyes at Walmart.

[karostay]

I buy whole ribeye BJ's and cut my own

[wisbad1]

I buy whole ribeye BJ's and cut my own
I do the same thing with tender loins.

[Chatbrat]

Results of todays steaks--Sam's way better taste, but way better than fresh MKT--

Have another steak to try next week, will report again--it could be operator error

[Uphillputt330]

Unfortunately it’s a real trip down to Costco but we’ve had great steaks (we normally get the strip steaks) at a relatively reasonable price from them.

[davem4616]

[QUOTE=karostay;1765597]I buy whole ribeye BJ's and cut my own[/QUOTE

We like BJ's too...have shopped there for years....always liked their meats

that said, we'll also buy a full tenderloin when it's on sale at WD and cut it up into
filet mignon, Kabobs and chateaubriand

every cut of meat is different and you need a few recipes for each

if you have a small freezer it makes sense to buy in bulk

[mrf6969]

Consistently over the past 14 years the Winn Dixie in Spanish has had great steaks/beef. Recently not so much as I think they are having to buy meat from wherever.

[chrissy2231]

Sam's has YUMMY steaks & fish.

[sipops]

Oh great just bought 2 ribeyes from Fresh Market. I have lost a desire to eat meat since living here.

[Scorpyo]

I tried Best Meats before all this happened, I did like the ribeye but the T-bones were tasteless. I'll try them again from a different quarter and see if there is any change. Let us know how your's turn out.
Obviously you're not putting enough ketchup and worcesteshire sauce on it. :1rotfl:

[paulajr]

Now that I have a Sous Vide Machine I will never cook a steak any other way again...nor will I order one out...because mine are amazingly good!!! I’ll check out “Best” soon!!

[Chatbrat]

In order for a ribeye to be good 1.5" is the minimum thickness--2" is preferred--this way the sear can lock in the flavor without over cooking the rest of the steak

[OhioBuckeye]

With the custom meat counters shut down in Sam's & Publix--had to get another source--tried Fresh Market--was disappointed

Remembered --Best Meats in Wildwood, called them & they have "prime"

just landed two ribeyes $16.99 /lb (no bone) average weight 1.75 lbs & really important 1.5" thick ( will cut to your likes)

Hope they taste as good as they look

Chatbrat, even if you do find someplace to buy meat it’s slim pickings. Just bought a Chuck Roast & had 3 ugly ones to pick from. I hope mine doesn’t taste as bad as it looks, LOL.

[Chatbrat]

Best thing to do with ugly meat is cube it and make a stew with it, or a pot pie

[thomp679]

Might not meet the standard of those on this board, but Texas Roadhouse is selling their steaks uncooked at this time. Their prices are very reasonable.

[Mumbles]

Will get the grill to a 1000 degrees and sear both sides for a minute, then will remove the steak, lower temp to 450 put some butter on the steak and when internal temp hits 110, remove & tent under foil for 5-10 minutes-- if its not good--I 'll have to wait for a source , when this cover event is over

Will post results good or stinko

Where on earth can you get a grill that reaches 1,000 degrees?! Sounds more like a kiln for firing ceramics!:)

[Chatbrat]

Its a Big Green Egg, with a good load of lump charcoal, the temp goes way past the 700 mark,

[Leadbone1]

With the custom meat counters shut down in Sam's & Publix--had to get another source--tried Fresh Market--was disappointed

Remembered --Best Meats in Wildwood, called them & they have "prime"

just landed two ribeyes $16.99 /lb (no bone) average weight 1.75 lbs & really important 1.5" thick ( will cut to your likes)

Hope they taste as good as they look

The custom meat counters have been open for about a week now at Publix?

[Nursecasemanager]

With the custom meat counters shut down in Sam's & Publix--had to get another source--tried Fresh Market--was disappointed

Remembered --Best Meats in Wildwood, called them & they have "prime"

just landed two ribeyes $16.99 /lb (no bone) average weight 1.75 lbs & really important 1.5" thick ( will cut to your likes)

Hope they taste as good as they look
I have only had delicious meat from Fresh Market especially the steaks. Love their boneless chicken for $2.99 on Tuesday. Meat never frozen.

[mjpuleo]

Peter Luger is a blast from the past from NY. Great steaks back then, don't know about now.

[OpusX1]

Now that I have a Sous Vide Machine I will never cook a steak any other way again...nor will I order one out...because mine are amazingly good!!! I’ll check out “Best” soon!!

We love to Sous Vide. Steak is great. We cook ours @123 degrees for a couple hours finish it in a hot Oiled/buttered cast iron skillet, a minute on a side, perfect med rare a bit on the rare side. The best thing about Sous vide is you can never overcook anything’.

[Chatbrat]

Peter Luger was one of my old standbys as well as the Old Homestead, I've been told that the current reservation list for Peter Lugers, prior to cover was at least 6 months, and if you go there its cash only or their own charge card--a truly unforgettable steak

And if your ever near Mendham<NJ--try Sammy's Ye Old Cider Mill, check out their website and you'll see what we're missing in TV

[JSR22]

Peter Luger was one of my old standbys as well as the Old Homestead, I've been told that the current reservation list for Peter Lugers, prior to cover was at least 6 months, and if you go there its cash only or their own charge card--a truly unforgettable steak

And if your ever near Mendham<NJ--try Sammy's Ye Old Cider Mill, check out their website and you'll see what we're missing in TV

Sammy's was my favorite in NJ.

[BobnBev]

In order for a ribeye to be good 1.5" is the minimum thickness--2" is preferred--this way the sear can lock in the flavor without over cooking the rest of the steak

I'll keep that in mind, thank you.

[TooColdNJ]

Very frustrated as a result of not finding decent steaks here around us, we ordered from Pat LaFrieda in NY. Not cheap, but no waste of $ throwing away barely chewable steaks. I also learned about sou vide cooking no’s to my neighbor, and they come out absolutely tender and perfect! All I do after removing them from the sou vide is throw them on the grill for a couple of minutes on each side or sear them in a pan. I ordered a 2 lb tenderloin roast, cooked it the same way, and We absolutely loved every perfect, moist and tender drop of it. Just some place and another cooking method to think about.

[Spikearoni]

Very frustrated as a result of not finding decent steaks here around us, we ordered from Pat LaFrieda in NY. Not cheap, but no waste of $ throwing away barely chewable steaks. I also learned about sou vide cooking no’s to my neighbor, and they come out absolutely tender and perfect! All I do after removing them from the sou vide is throw them on the grill for a couple of minutes on each side or sear them in a pan. I ordered a 2 lb tenderloin roast, cooked it the same way, and We absolutely loved every perfect, moist and tender drop of it. Just some place and another cooking method to think about.

I agree. Sous vide is the best way to cook a steak. After it's done, I place the steak in a hot cast iron pan with butter and sear each side for about 15 seconds. Let the steak rest for a few minutes and serve. YUM!

[joecian1]

With the custom meat counters shut down in Sam's & Publix--had to get another source--tried Fresh Market--was disappointed

Remembered --Best Meats in Wildwood, called them & they have "prime"

just landed two ribeyes $16.99 /lb (no bone) average weight 1.75 lbs & really important 1.5" thick ( will cut to your likes)

Hope they taste as good as they look
Please let us know how they taste?
Are you planning to put them on the grill or cast iron fry pan?

[Ecuadog]

Peter Luger was one of my old standbys as well as the Old Homestead, I've been told that the current reservation list for Peter Lugers, prior to cover was at least 6 months, and if you go there its cash only or their own charge card--a truly unforgettable steak

...

Fond memories of Peter Luger. Last October, Pete Wells of the NY Times gave it a "satisfactory" rating (zero stars). When I go back to NYC, I think I'll go to Keens Chophouse in Manhattan. One of these days, I still want to make it to Bern's Steak House in Tampa.

AFAIK, Peter Luger will now accept debit cards, along with cash and their own credit card.

https://www.talkofthevillages.com/forums/members/ecuadog-25564/albums/ecuadog-stuff/9008-my-peter-luger-card.jpg

[dewilson58]

The only source for good steaks is 1200 miles away.............it's call Iowa.




:ho:

[dewilson58]

Big difference between: Good Source for Steaks & Source for Good Steaks.


:ohdear:

[600th Photo Sq]

Look to me this is a load on nonsense. Most of your post come across as ahem " Coinsures " I am laughing as I post this.

Me I go to Publix pick out 2 Ribeye's bone in about 1 1/2 thick on the grille med heat 3 min. each side med rare.

Give me a break all off a sudden we have " Experts " on Meat, Steaks how best to prepare on the Grille especially etc.

Amusing.

I just hear the accolades when guest come over.... then afterwards privately...….Huh what was the big deal. I didn't find any difference than ours. Enjoy

[Charles_A]

St. Elmo Steak House (located in downtown Indianapolis, IN) serves the Best Ribeye Steaks in the United States since 1902.



C.Alexander

[Topspinmo]

With the custom meat counters shut down in Sam's & Publix--had to get another source--tried Fresh Market--was disappointed

Remembered --Best Meats in Wildwood, called them & they have "prime"

just landed two ribeyes $16.99 /lb (no bone) average weight 1.75 lbs & really important 1.5" thick ( will cut to your likes)

Hope they taste as good as they look

Well?????? I’d look for cow! I hear in China bat 🦇 steaks are might tasty rare....

[Topspinmo]

The only source for good steaks is 1200 miles away.............it's call Iowa.




:ho:


Those Texas Longhorns are mighty tasty...

[TimeForChange]

With the custom meat counters shut down in Sam's & Publix--had to get another source--tried Fresh Market--was disappointed

Remembered --Best Meats in Wildwood, called them & they have "prime"

just landed two ribeyes $16.99 /lb (no bone) average weight 1.75 lbs & really important 1.5" thick ( will cut to your likes)

Hope they taste as good as they look

Best meat you can buy within 50 miles of TV is at Costco in Orlando. Oh, I forgot we don't have one here and probably never will.

[TimeForChange]

Sam's has YUMMY steaks & fish.

My experience has been Sam's steaks are the worst you can buy. The last ones I bought were so tough you could not cut them.

[TNLAKEPANDA]

The best way to cook any steak is by Sous Vide method. Normally about an hour for a 1.5” steak 🥩 but if you have a cut that may not tender just cook it longer. Once you set the temperature you want say 132 degrees for medium rare it will never cook over that no matter how long you cook it.

[TNLAKEPANDA]

:pray:My experience has been Sam's steaks are the worst you can buy. The last ones I bought were so tough you could not cut them.

[Chatbrat]

Sam's "Prime" are still the best in the area, lots of times tasty steaks are that way because of the use of meat tenderizers, the real test, is if you wake up in the middle of the night or morning with a very dry mouth

[VinoGolf]

My experience has been Sam's steaks are the worst you can buy. The last ones I bought were so tough you could not cut them.

Respectfully disagree. I’ve found their tenderloins outstanding.

[Chatbrat]

Tried Sam's regular ribeye's--I called them dog food, big difference from the "PRIME", once was enough-that caused me to to try Fresh Market--another dog food ribeye, Best Meats -not dog food, but not as good as Sam's "PRIME"--one more Best Meats ribeye in the freezer, will marinate it 24 hrs-before using

[davem4616]

Look to me this is a load on nonsense. Most of your post come across as ahem " Coinsures " I am laughing as I post this.

Me I go to Publix pick out 2 Ribeye's bone in about 1 1/2 thick on the grille med heat 3 min. each side med rare.

Give me a break all off a sudden we have " Experts " on Meat, Steaks how best to prepare on the Grille especially etc.

Amusing.

I just hear the accolades when guest come over.... then afterwards privately...….Huh what was the big deal. I didn't find any difference than ours. Enjoy



yeah...all of a sudden I'm thinking to myself 'did I somehow skip over to a blog on the Food Channel?' lol

[Yung Dum]

I got 3 gorgeous 1" thick ribeyes at Walmart.

My experience with Walmart ribeyes is that they look great, but don't have the marbling a good steak has. Makes them a little tough and dry.

[600th Photo Sq]

Well gotta tell ya this AM mid morning went to Publik the cooler was loaded with Ribeye's picked out two about 1/3/4 thick.

Let them rest 25 min @room temp before putting them on the Weber Propane Grille.

Next let the Grille get up to 450 + Degrees put these beautiful sweethearts on... 4 min 30 sec each side lid up. OUCH So Wonderful

Cost ? I am almost embarrassed to say..... $ 14.99 plus a Michelob Ultra 16 oz. of course.... Drink of choice optional.

I find it relaxing

[dewilson58]

Those Texas Longhorns are mighty tasty...




I've seen those Longhorns chew up a few ISU Cyclones. :icon_wink:

[CoachKandSportsguy]

Now for the fresh salmon lovers, with heart favorable Omega3s, Wild Copper River King Salmon - Whole by Pike Place Fish Market - Goldbelly (https://pikeplacefish.goldbelly.com/wild-copper-river-king-salmon-whole) tastes great as an alternative to steak. Not frozen, and it's the beginning of Alaskan salmon season. Pro tip, have this cut into steaks prior to shipping and go in with 4 others for a heart healthy alternative, delivered next day.

We get fresh Alaskan salmon in New England, but its a northern cold water seafood location naturally, so there is a natural market for it. In TV, we haven't found it yet. Haven't found fresh tuna for home cooked tataki either. I would eat tataki any day over a rib eye, for both taste and health.

sports "potstirring" guy

[tophcfa]

The best source for steaks that I know of is from the freezer of game hunters.

[Bay Kid]

I am so lucky to have Northern Neck Meat Processing. All great local meats and chicken fresh cut to order. Add all our fresh seafood and I am in heaven.

[Dr Winston O Boogie jr]

Consistently over the past 14 years the Winn Dixie in Spanish has had great steaks/beef. Recently not so much as I think they are having to buy meat from wherever.

A friend of mine just told me that he loves the tenderloin from Winn Dixie.

[davem4616]

I buy whole ribeye BJ's and cut my own

We like BJ's for meats too...have for decades

We'll buy a whole beef tenderloin (choice) at BJ's and cut it up into filet mignon, chateaubriand, large chunks for shish kabob and the leftover smaller pieces we use for stroganoff...we usually get 5 really tasty meals out of it, not counting the leftovers that we enjoy reheating for lunch...

For fish we rely on The Lighthouse Fish Market over on 466

[Stu from NYC]

For fish we rely on The Lighthouse Fish Market over on 466

We keep passing it by and plan to take a look one day, guess we should.

[Spikearoni]

With the custom meat counters shut down in Sam's & Publix--had to get another source--tried Fresh Market--was disappointed

Remembered --Best Meats in Wildwood, called them & they have "prime"

just landed two ribeyes $16.99 /lb (no bone) average weight 1.75 lbs & really important 1.5" thick ( will cut to your likes)

Hope they taste as good as they look

Thanks for the tip. We've been ordering from Kansas City Meats or Omaha Steaks the last few months. Hope you enjoy your ribeyes. Please let us know and we'll give it a try.

[laryb]

Where on earth can you get a grill that reaches 1,000 degrees?! Sounds more like a kiln for firing ceramics!:)My Napoleon has an infrared side burner that registers at around 1150ºF. Just did a 3.5lb London Broil in the sous vide(126º F for 13 hrs.). Removed it and let it cool for 20-30 minutes while I let the burner heat. About 60 to 90 minutes each side, and it's done. As tender as a filet mignon. Refrigerated for 4 hrs, then sliced on a meat slicer. At $2.99 a lb on sale, can't be beat.

[Ecuadog]

... About 60 to 90 minutes each side ...

Begging for an edit.

[Stu from NYC]

My Napoleon has an infrared side burner that registers at around 1150ºF. Just did a 3.5lb London Broil in the sous vide(126º F for 13 hrs.). Removed it and let it cool for 20-30 minutes while I let the burner heat. About 60 to 90 minutes each side, and it's done. As tender as a filet mignon. Refrigerated for 4 hrs, then sliced on a meat slicer. At $2.99 a lb on sale, can't be beat.

Was it not shoe leather?

[JSR22]

My Napoleon has an infrared side burner that registers at around 1150ºF. Just did a 3.5lb London Broil in the sous vide(126º F for 13 hrs.). Removed it and let it cool for 20-30 minutes while I let the burner heat. About 60 to 90 minutes each side, and it's done. As tender as a filet mignon. Refrigerated for 4 hrs, then sliced on a meat slicer. At $2.99 a lb on sale, can't be beat.

6 to 9? vs 60 to 90

[Medtrans]

With the custom meat counters shut down in Sam's & Publix--had to get another source--tried Fresh Market--was disappointed

Remembered --Best Meats in Wildwood, called them & they have "prime"

just landed two ribeyes $16.99 /lb (no bone) average weight 1.75 lbs & really important 1.5" thick ( will cut to your likes)

Hope they taste as good as they look

Hands down it’s Costco for us. They’re strip steaks and ribeyes are really thick and great steaks. Tried Sam’s, and Costco’s are better. It’s a trip but I buy all my meat there, come home and divide it up for the freezer.

[Ecuadog]

My Napoleon has an infrared side burner that registers at around 1150ºF. Just did a 3.5lb London Broil in the sous vide(126º F for 13 hrs.). Removed it and let it cool for 20-30 minutes while I let the burner heat. About 60 to 90 minutes each side, and it's done. As tender as a filet mignon. Refrigerated for 4 hrs, then sliced on a meat slicer. At $2.99 a lb on sale, can't be beat.

6 to 9? vs 60 to 90

I'm betting 60 to 90 seconds.

[davem4616]

we recently cooked a prime rib roast that we bought at Best Meats....it was fabulous

[Stu from NYC]

I'm betting 60 to 90 seconds.

Otherwise brings new meaning to shoe leather

[Carla B]

We hadn't had steak in so long. Went to the new Publix and bought a bone-in rib eye, 1-1/2" thick for $6.99 a pound. It looked so good. It was "Choice" grade but it was special to Publix, I guess, 'cause they labeled it "Premium" as well as "Choice." It came off the grill rare, just the way we like it. Unfortunately, the meat was so tough and tasteless that we couldn't eat much of it. So the next day it became $6.99 taco meat.

[davem4616]

We hadn't had steak in so long. Went to the new Publix and bought a bone-in rib eye, 1-1/2" thick for $6.99 a pound. It looked so good. It was "Choice" grade but it was special to Publix, I guess, 'cause they labeled it "Premium" as well as "Choice." It came off the grill rare, just the way we like it. Unfortunately, the meat was so tough and tasteless that we couldn't eat much of it. So the next day it became $6.99 taco meat.

I've given up on Publix and W-D for anything other than chicken. We've had great success with BJ's in Clermont and locally with Best Meats on 301 in Wildwood