Sous Vide
 

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!!

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
 

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.

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

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.

1,000,000,000 degree grill
 

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

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

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

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

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

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’.

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
 

Sammy's was my favorite in NJ.

I'll keep that in mind, thank you.

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.