Well, here in Bradenton, i can get PRIME Black Angus steaks from Sweet Bay, they cut them to my order, 1 1/2 to 2 inches thick, I put them in olive oil and garlic over nite, grill them for a total of 6-8 minutes..Taste absolutely super, use fresh ground pepper just before removing from grill.
I’ll be sure to get some pictures from the next grilling (probably this weekend) but I’ll say that for the price of these steaks, they were excellent. I had a ribeye that was about 2" thick and a sirloin of about 1.5" – both had excellent flavor and were as tender as some prime I’ve eaten in the past.
The recipe above was very salty…I’d cut the salt in half.
This is a definite re-order.
I’m self-employed so my weekend tends to start on Friday….thus next weekend does not refer to tomorrow.
And it’s $13.50 per as stated. [;)]
besides that i think your math is off. $17.50 per steak, not$13.50.
wow- 22hrs from ordering to skillet. wish i had the money to have my steaks flown in.
Settled on the dodge city steaks. they are not prime. they are angus, dry aged and the net cost per steak was $13.50 with tax and shipping (10 and 12 oz). Cheap if it’s a good steak…expensive if it’s not 😉
I’m going to use the process below to cook the steaks next weekend weather allowing – this was a recipe posted in the NYT used by a chef at one of the NY steak houses..can’t remember which restaurant – this was his home method of cooking to duplicate as best he could the results he achieved at the restaurant:
I’ll post some before and after pics with my thoughts on the meat.
4 prime New York strip steaks (11/2 inches thick, about 14 to 16 ounces each; the thickness is more important than the weight)
2 sticks unsalted butter
1/2 cup corn oil
8 teaspoons kosher salt
8 teaspoons cracked black pepper
Melt the butter over medium-high heat and skim the milk solids from the surface. Set aside to cool.
Remove the steaks from the refrigerator about 30 to 40 minutes before cooking. Cover loosely with plastic wrap and allow the steaks to come to room temperature. Before grilling, shape the steaks by gently pushing the sides into the center to create height.
Mix the oil and 1/2 cup of clarified butter on a large serving plate. Put the steaks into the oil-butter mix to coat each side, then lift the steaks to allow the excess oil to drip off. (Make sure that the steaks don’t have too much oil-butter mix on them, as this will create flare-ups on the grill.) Coat each side of the steaks with 1 teaspoon of salt and 1 teaspoon of black pepper.
Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks across the grill; gently pick them up with tongs. The key is not to flip them around. Ultimately you want to turn a New York strip steak only three times, cooking each side twice for 3 minutes at a time (for a total cooking time of 12 minutes), to get a rare steak with adequate char.
Not having had either brand, I personally can’t say. However, All of my "foodie" friends rave about Allen Brothers steaks.
thanks vegas..saw that earlier. i’m not cheap but the prices seemed to be a bit high for the product.
your personal experience on that would be appreciated.
Unless somebody jumps in, I’m down to Allen Brothers or Dodge City Steaks ( http://www.dodgecitysteaks.net )
At this time, I have more faith (read name recognition) with Allen Brothers…and those dogs are calling me…but dodge city offers some pretty good pricing on dry aged top sirloins – not my cut of choice but my youngest loves sirloin and since he will be off to college in about 18 months, I try to keep him on track – "You want to eat that steak after college son? Let’s talk about your career path."
That’s funny..I’m working my way through that very site right now.
I want to grab some steaks online and have ordered from Lobel’s in the past but I’d like to try somewhere else so recommendations are appreciated. I was thinking about Allen Brothers so I could order some of their dogs at the same time but I’m not married to that plan.
Anybody have a good recommendation based on personal experience?
Recommendations for dry aged steak
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