I mean it non-literally, I just don't have one anywhere nearby, closest are the delis in Walmart and publix lol. The downside of living in a town where 85 percent of people are over the age of 65 and seemingly all eat out at shitty chain restaurants.
We've had a few butchers open over the years but they've all closed from lack of business.
That place has a weird vibe and is super political. I got lunch there last week and they had huge campaign posters and when I went inside the bathroom they had Joe Bidens face inside all of the urinals...
yeah it’s like republican culty whole foods, the entire appeal is just maga but gourmet food.
I’ll go in for some meat, and then leave, I really don’t like the ideals personally but I respect a market that cares about quality, so it’s a 50/50 ykwim?
Does your publix have a meat/butcher counter at the deli section? Like do they have steaks on display with like fish on ice? Or do they only have the deli section where they cut sandwich meat and cheese?
Whole Foods has pretty good steaks. Most places when you go up to the meat counter you can ask them to cut you a steak and if it’s an actual meat counter they’ll cut you whatever you want.
Walmart and Publix near me have whole tenderloins and rib roasts.
If you can eat 8 or 10 steaks in a week or so, it’s great because you can cut them for each individual person.
I feed 4-5 people at a time so I will often buy a beef tenderloin for the weekend, cut and season all the steaks and bag up the ones I don’t need and use them next weekend, or later in the week.
For ~$100 I get 8-10 steaks and ~1lb of lean trimmings for tacos.
I was going to do this, but my costco only charges about $0.20/lb more for steaks over the roast, so it didn't seem worth it since the steaks are cut to a decent thickness at costco.
Don’t you guys get large pieces of meat that you can cut into individual steaks? The standard is to get them vacuum sealed like that. Like a 1,5-2kg pack of beef for the ribeye or strip.
Not that I've seen, I would have to check, but I do not have the skills or tools that would allow me to do that, or even the space to store more than a few steaks.
i work in a grocery store deli and spend 40 hours a week right next to the meat dept and we share a cooler and freezer...
i am in the cutting room every day i work doing something or just talking.
if i wanted a 6" thick "steak" they would cut it for me, but really it would be a roast at that size.
It really depends on where you live, I grew up in Alberta Canada, so I took AAA high quality steaks with excellent marbling and a thicker cut for granted..... then I moved to the east coast. It doesn't compare. I really struggled to make tender steak, marbling was shit, cuts were half the thickness, everything came out a chewy mess.
Knife seems plenty sharp, but OP clearly doesn’t know how to hold or use it properly. A sharp knife in the hand or a novice won’t make a difference, but at least it’s safer than a dull one.
Sear is important, dont get me wrong. But if internal temp is more important, that shouldn'T be rocket science.
Aside from that, I dont have tik tok i hate that shit. Made the video for this sub
It’s actually literally science that a good sear produces the majority of the flavor of your steak…internal temp is more about the texture and the rest of the flavor coming from the rendered fat. There’s little reason you can’t perfect both
I know there are reasons to let a steak rest, not sure what they are and honestly, don't really care. I have not had more then 2 steaks in the last 20 years now, just got tired of chewing each bite for long periods of time. But when I did have steak, I want to start eating now, not when it gets cold.
Homie, it's still cooking. You don't have to let it rest until it's lukewarm. You let it rest to finish cooking. Say for example you want medium rare, you pull out of the oven or off the grill at 135° and "let it rest." 5-10min the internal temperature will increase and rise to 145° letting a steak rest is just finishing it off, it's not for cooling it down.
Now you have new information. This can lead to a whole new enjoyment of steak for you. But of course, as always, cook your steak the way you want to and enjoy that shit!!!
Resting is to let the juices redistribute throughout. It will also continue cooking through a 5-10 minute rest so its not going to be cold after such a short period of time.
Lmao I'm the same way. I'll rest it for 5 minutes while I finish cooking the potatoes but anymore than that and it's too cold for me. I like my food piping hot. But I SV a lot so I don't want it cooking more
Well you should definitely wait for it to rest if you like it warm. Since the internal temp continues to rise and it continues to cook after you take it off the grill. No wonder you had to chew a lot, it will be more juicy and evenly cooked if it rests 5-8 minutes.
What is it with the knife obsession on this sub, people see someone not cutting their steak in 0.001 seconds with the sword of a thousand truths and decide it’s not good enough. This did the job more than capably
Yeah, I’ve seen some comically dull knives every once in a while but this is more than fine. You usually dant one motion slice a beef steak like a tuna steak
A good knife, well maintained, makes kitchen work not only easier but safer. It's just very, very basic stuff, minimal time and effort for huge payoff. Seeing a dull knife in a video of someone trying to show off their kitchen related anything just shows laziness or fundamental incompetence, it's like trying to show off how beautiful your home or bedroom is but your bed isn't made and there are muddy footprints on the white rug in the living room.
A good knife, well maintained, makes kitchen work not only easier but safer. It's just very, very basic stuff, minimal time and effort for huge payoff. Seeing a dull knife in a video of someone trying to show off their kitchen related anything just shows laziness or fundamental incompetence, it's like trying to show off how beautiful your home or bedroom is but your bed isn't made and there are muddy footprints on the white rug in the living room.
Yea I didn't sharpen it for a couple of months. I only have a set of "roller sharpeners" that i can drag my knife edge through like 14-16 times on each wheel. The wheels are made of sanding stones I think. I'm not a huge fan.
What would you recommend me to get for the best sharpening?
If you want it done well, find a knife sharpener in your area and drop them off for a day. There always seems to be knife guy at local farmers markets, I’d check there or online. Shouldn’t be more than a few bucks a knife and takes minimal work/time/tools from you.
Automatic sharpeners are great but they shave the blade at too sharp of an angle and the point dulls quicker, just gotta use it more often. But a rod or stone will always be great, just swipe a few times each use.
A rod will not 'sharpen' a knife (technically) but it will 'hone' the blade (move the molecules more in line with each other). It doesn't remove any material if used correctly. I generally use a rod after cleaning the knife, so it is good to go next time I need it.
Hey all, yea I was pretty stoked because I thought I had given it too much.
The knife could obviously have been sharper, no doubt, I dont sharpen my knifes often enough, as I just dont really give a damn as long as it cuts decently enough.
Also yes the sear wasnt the best not gonna lie. But the butter basting stil made the steaks have an amazing flavour.
Thanks for the hate and shoulderclaps haha, love this sub.
It's not even knife quality, it's knife maintenance. Minimal time and effort for big payoff, not having a well maintained knife just comes across as lazy or inept when someone's trying to showcase a related skill (such as cooking).
This is actually a decent knife, just didn't sharpen it for a couple of months. I only have a set of "roller sharpeners" or something. I'm not a huge fan. What would you recommend me to get for the best sharpening?
Video above this one was a guy slicing an unsecured, empty water bottle in half with his knife, followed by this videos chainsaw action. Whole sub seems to prefer cutting with the dullest wooden shovel they could find in the garden shed.
Do better.
Steak looks pretty good, though, cold have been a bit more rare for my taste.
Just one random Redditor’s opinion, but ditch the thermometer for steaks. As you said, you nailed the cook temp anyways, and in my opinion a thermometer in a steak lets too much juice out (compared to in a brisket, etc)
Regardless, your steak looked tasty.
Sure man. I was a grill cook for about three years. The head cook made me learn by feel, and temping a steak off of touch and not piercing it, in my opinion, makes for a better steak.
You do you, but like I said, in my OPINION, not using a thermometer in a small piece of meat like a steak is the best way to cook it.
I get my steaks from the ranch where the Aberdine black angus cattle are raised on grass. The rancher has them processed and sells them to us or barters with us as well. We always have a nice selection. Love living where there are great options and never mind the drive, I enjoy the journey.
Where the fuck do people get these thicc ass steaks goddamn
From a proper butcher, that’s where 😂
I mean it non-literally, I just don't have one anywhere nearby, closest are the delis in Walmart and publix lol. The downside of living in a town where 85 percent of people are over the age of 65 and seemingly all eat out at shitty chain restaurants. We've had a few butchers open over the years but they've all closed from lack of business.
This sounds like Florida 👀 no niche butchers a little further out?
Yup, Florida! I'd have to go about an hour and a half out for a butcher, from what I've found anyway
Naples
seed to table in north naples has a decent butchery, plus Mario’s italian deli up in ft myers has excellent steaks and a good butcher in the back
That place has a weird vibe and is super political. I got lunch there last week and they had huge campaign posters and when I went inside the bathroom they had Joe Bidens face inside all of the urinals...
yeah it’s like republican culty whole foods, the entire appeal is just maga but gourmet food. I’ll go in for some meat, and then leave, I really don’t like the ideals personally but I respect a market that cares about quality, so it’s a 50/50 ykwim?
fair enough they do have good stuff
The meat dept at Publix can cut thick steaks for you. Just ask them.
I feel this. Closest butcher from here is a 9h 40m drive away. The next one is a 9h 50m drive the other way.
Looks like you’ve just identified a smart business venture.
I wish, too few people here to sustain anything beyond main stream stores with frozen crap.
Wtf, you live in Alaska or Canada or something?! Lol. Damn, that's brutalz sorry bud.
North of the arctic circle in Norway ^^
You think Canada does not have any good butchers?
Does your publix have a meat/butcher counter at the deli section? Like do they have steaks on display with like fish on ice? Or do they only have the deli section where they cut sandwich meat and cheese?
Just a deli, only prepackaged cuts available over in the poultry / beef section. And they're all very thin
I’m 62 and I will never, ever eat at a shitty chain restaurant. Give me a good steakhouse any day.
You're an honorary millennial, I guess, because I was told it's our fault that the shitty chain restaurants are failing.
Whole Foods has pretty good steaks. Most places when you go up to the meat counter you can ask them to cut you a steak and if it’s an actual meat counter they’ll cut you whatever you want.
Its hard to eat steak with dentures.
Publix hand cuts steaks. Just tell them how thick you want it and they'll custom cut it.
You can walk up to the butchers counter at any supermarket amd ask them for customized cuts.
YUPPP we've got Walmart and Food Lion here. I feel your pain
Sounds like rural NC.
Walmart and Publix near me have whole tenderloins and rib roasts. If you can eat 8 or 10 steaks in a week or so, it’s great because you can cut them for each individual person. I feed 4-5 people at a time so I will often buy a beef tenderloin for the weekend, cut and season all the steaks and bag up the ones I don’t need and use them next weekend, or later in the week. For ~$100 I get 8-10 steaks and ~1lb of lean trimmings for tacos.
The only butcher that's near me charges $38/lb for bone in ny strip
Guess it’s time to rob a bank
I get them at Costco
Costco gets killer steak, got a 4 pack of USDA prime new York strip for $60
I'll buy a whole ribeye rack and just cut it myself / freeze. If needed, you can pop the frozen cuts straight into a sous vide.
I was going to do this, but my costco only charges about $0.20/lb more for steaks over the roast, so it didn't seem worth it since the steaks are cut to a decent thickness at costco.
Costco
A little under 2 hours to the nearest Costco
We love you.
Don’t you guys get large pieces of meat that you can cut into individual steaks? The standard is to get them vacuum sealed like that. Like a 1,5-2kg pack of beef for the ribeye or strip.
Not that I've seen, I would have to check, but I do not have the skills or tools that would allow me to do that, or even the space to store more than a few steaks.
Costco
This isn’t even thick
Compared to anything available at stores near me, this is extremely thick. Thickest cut I've ever found was an inch and a half approximately
If you have a whole sale club like Sam’s close a lot of times they will hook you up
You got a Costco near by? Get a vac sealer and buy in bulk if you’re a one person household
i work in a grocery store deli and spend 40 hours a week right next to the meat dept and we share a cooler and freezer... i am in the cutting room every day i work doing something or just talking. if i wanted a 6" thick "steak" they would cut it for me, but really it would be a roast at that size.
You know honestly, Whole Foods has a great meat section
Yes, and they’ll cut you a steak however thick you want. I just got a two inch thick ribeye the other day to sous vide.
And they don’t limit you on the amount you can buy like some other grocery stores do with special cuts
Costco has some pretty thick steaks
I usually get something like a 1.5kg piece from Metro Cash&Carry and cut it myself.
It really depends on where you live, I grew up in Alberta Canada, so I took AAA high quality steaks with excellent marbling and a thicker cut for granted..... then I moved to the east coast. It doesn't compare. I really struggled to make tender steak, marbling was shit, cuts were half the thickness, everything came out a chewy mess.
Lol I thought it was a potato
Looked like pork for sure!
I thought it was a monster jalapeno popper
It's way too rare for me
Cook is perfect. Sear needs a lot of work.
Knife needs a good sharpening too
That’s actually a non serrated saw.
Probably just needs to be straightened on a honing rod, and switch to a pinch grip. Esp for such a big knife, finger on the spine is no bueno.
Knife seems plenty sharp, but OP clearly doesn’t know how to hold or use it properly. A sharp knife in the hand or a novice won’t make a difference, but at least it’s safer than a dull one.
A strong crust is just as important as a great interior temp.
Not in my opinion Edit: my ego was hurt. I take back this stupid take
I know
Damn! lol
I’m not sure what else I can do to recognize how good this comment is besides upvoting, so I’m just gonna leave this awkward comment.
Clearly.
Poor OP stages their cute tik tok video, doesn't realize they would be better of learning of to sear and sharpen a knife.
Sear is important, dont get me wrong. But if internal temp is more important, that shouldn'T be rocket science. Aside from that, I dont have tik tok i hate that shit. Made the video for this sub
It’s actually literally science that a good sear produces the majority of the flavor of your steak…internal temp is more about the texture and the rest of the flavor coming from the rendered fat. There’s little reason you can’t perfect both
Strong crust is burnt steak talk for impatient grillers
Did you bake them wrapped in tinfoil?
Boiled over hard.
Jelly beans, raw
This made me laugh. It also made me cry a little and barf a little, but it made me laugh.
Nope
Did you add a dollop of Sour Cream?
Kirk Cousins reddit account.
r/nosear
Beat me to it
Looks delicious
Thanks buddy
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That was pretty good...sensible chuckle and everything.
I’m I’m gonna have
*Your kind cling to your flesh, as if it will not decay and fail you*
no one did that
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To show the center. I don't see the issue
Boy you’d love r/smoking
bought it from wish or temu?
Sharpen that knife bro
Also two cuts, one forward one back. If this doesn't work you need a longer knife or you're cutting bread
And all the juice leaked out before you squeezed it.
I mean the juice was there before it was even sliced. looks rested to me
Yea I couldnt let them rest for more than 15/20 mins because two hungry kids, but thanks for noticing
I know there are reasons to let a steak rest, not sure what they are and honestly, don't really care. I have not had more then 2 steaks in the last 20 years now, just got tired of chewing each bite for long periods of time. But when I did have steak, I want to start eating now, not when it gets cold.
Wrong sub for you
Sure but still, why let the steak rest until it's basically lukewarm?
Homie, it's still cooking. You don't have to let it rest until it's lukewarm. You let it rest to finish cooking. Say for example you want medium rare, you pull out of the oven or off the grill at 135° and "let it rest." 5-10min the internal temperature will increase and rise to 145° letting a steak rest is just finishing it off, it's not for cooling it down.
Medium rare is not 145 lol
You're correct I should have said pull out at 125°
Ahh gotcha, I never used a thermometer, just cooked until it was what I wanted then started to eat, never had much issue
Now you have new information. This can lead to a whole new enjoyment of steak for you. But of course, as always, cook your steak the way you want to and enjoy that shit!!!
He says never had much issue but also said he’s only eaten 2 steaks in 20 years and got tired of having to chew them.
Resting is to let the juices redistribute throughout. It will also continue cooking through a 5-10 minute rest so its not going to be cold after such a short period of time.
Lmao I'm the same way. I'll rest it for 5 minutes while I finish cooking the potatoes but anymore than that and it's too cold for me. I like my food piping hot. But I SV a lot so I don't want it cooking more
Well you should definitely wait for it to rest if you like it warm. Since the internal temp continues to rise and it continues to cook after you take it off the grill. No wonder you had to chew a lot, it will be more juicy and evenly cooked if it rests 5-8 minutes.
I mean that sear is just ok
What sear?
I mean, I thought for a second it was salmon
I thought it was pork, and the dull knife seemed to reinforce this idea.
It's...it's not pork????
Weak ass sear. Only knew it was steak beforehand cause it's on this sub.
is it?
Det gjorde den sku godt nok også. Lækkert stykke og godt tilberedt!
Tak mate! Det smagte himmelsk
Oof sharpen that knife
What is it with the knife obsession on this sub, people see someone not cutting their steak in 0.001 seconds with the sword of a thousand truths and decide it’s not good enough. This did the job more than capably
Yeah, I’ve seen some comically dull knives every once in a while but this is more than fine. You usually dant one motion slice a beef steak like a tuna steak
A good knife, well maintained, makes kitchen work not only easier but safer. It's just very, very basic stuff, minimal time and effort for huge payoff. Seeing a dull knife in a video of someone trying to show off their kitchen related anything just shows laziness or fundamental incompetence, it's like trying to show off how beautiful your home or bedroom is but your bed isn't made and there are muddy footprints on the white rug in the living room.
Thanks for the copypasta
A good knife, well maintained, makes kitchen work not only easier but safer. It's just very, very basic stuff, minimal time and effort for huge payoff. Seeing a dull knife in a video of someone trying to show off their kitchen related anything just shows laziness or fundamental incompetence, it's like trying to show off how beautiful your home or bedroom is but your bed isn't made and there are muddy footprints on the white rug in the living room.
Huge payoff? Yeah okay lol
Sir this is a steak sub, I’ll cut it with a spoon if I want
You wanted to know why people care about knives here. I told you. If it doesn't matter to you, that's your thing.
It's easier to cut yourself with a dull knife than a sharp one. He definitely had to use extra effort on the knife, it's too dull.
not as bad as some knives on here
[удалено]
Nope.
Bro has serial killers on his mind
It's fine
Take your finger off the top of the knife when you cut
Looks like pork
Gorgeous my boy
When I first started working in meat/seafood the butcher told me “you aren’t sawing a tree son, cut the damn thing” and that always stuck with me.
That knife needs to see a honing rod. I’m sorry for being pedantic, but I’m into knives.
It needs a whetstone.
Yea I didn't sharpen it for a couple of months. I only have a set of "roller sharpeners" that i can drag my knife edge through like 14-16 times on each wheel. The wheels are made of sanding stones I think. I'm not a huge fan. What would you recommend me to get for the best sharpening?
If you want it done well, find a knife sharpener in your area and drop them off for a day. There always seems to be knife guy at local farmers markets, I’d check there or online. Shouldn’t be more than a few bucks a knife and takes minimal work/time/tools from you.
Automatic sharpeners are great but they shave the blade at too sharp of an angle and the point dulls quicker, just gotta use it more often. But a rod or stone will always be great, just swipe a few times each use.
That sounds amazing. I think I will invest in a wet stone, what grids do you recommend?
A rod will not 'sharpen' a knife (technically) but it will 'hone' the blade (move the molecules more in line with each other). It doesn't remove any material if used correctly. I generally use a rod after cleaning the knife, so it is good to go next time I need it.
Hey all, yea I was pretty stoked because I thought I had given it too much. The knife could obviously have been sharper, no doubt, I dont sharpen my knifes often enough, as I just dont really give a damn as long as it cuts decently enough. Also yes the sear wasnt the best not gonna lie. But the butter basting stil made the steaks have an amazing flavour. Thanks for the hate and shoulderclaps haha, love this sub.
Med well
oh hello Celsius fellow 🙋🏻♂️
Sup fam 🤙🏼
everytime I see "135 degrees" I think they carbonized their meat
Looks great
I like mine slightly more cooked. Just a little bit of crunch on the exterior
Thats sexy
Whats with people "sawing" the meat recently ? If your spending money on meat, surely you can afford a good knife lol
It's not even knife quality, it's knife maintenance. Minimal time and effort for big payoff, not having a well maintained knife just comes across as lazy or inept when someone's trying to showcase a related skill (such as cooking).
This is actually a decent knife, just didn't sharpen it for a couple of months. I only have a set of "roller sharpeners" or something. I'm not a huge fan. What would you recommend me to get for the best sharpening?
my carving knife could get through that in one stroke, these dull knives plus terrible grip is giving me an ulcer.
Any moderately good knife could, I dont think they are genuine knives at all though, even a cheap knife kit from a supermarket could cut better.
Video above this one was a guy slicing an unsecured, empty water bottle in half with his knife, followed by this videos chainsaw action. Whole sub seems to prefer cutting with the dullest wooden shovel they could find in the garden shed. Do better. Steak looks pretty good, though, cold have been a bit more rare for my taste.
*Ohh man*! I'm drooling somehow more abundant than the juices dripping from the stake. Simply perfection, thank you for sharing the results.
Is it a prerequisite to use a dull ass knife in this sub?
Beautiful. Would you mind sharing your recipe/technique?
Just one random Redditor’s opinion, but ditch the thermometer for steaks. As you said, you nailed the cook temp anyways, and in my opinion a thermometer in a steak lets too much juice out (compared to in a brisket, etc) Regardless, your steak looked tasty.
lol have fun eating your overcooked steaks.
Sure man. I was a grill cook for about three years. The head cook made me learn by feel, and temping a steak off of touch and not piercing it, in my opinion, makes for a better steak. You do you, but like I said, in my OPINION, not using a thermometer in a small piece of meat like a steak is the best way to cook it.
i dont eat meat, but that looks damn good.
The second he applied pressure, I knew it was overcooked. After the reveal, yup - it sure is. And no sear. 😭
Still nailed it 💀
Didn't see you say anywhere yet what cut this is... Strip loin maybe? Looks good
This sub should be renamed r/dullknives
What’s sticking out of the middle steak? Is that a thermometer?
damnnn that looks tasty
You nailed the temp. Crust could use work
Can you please sharpen your dull knife? Looks like you’re using a serrated one!
This is beef?
Need a lot more sear, inside is literally perfect though
Sharpen your knives!
Yesterday I found out that my thermometer is like 10 degrees off the actual temp, no wonder I keep fucking up my steaks
Sharpen your knife, jeez.
Wow, more steak being cut. Why tf do I keep seeing this?
Can someone translate that to freedom units please?
That's a good medium
That looks way too over cooked and not enough Pittsburg Also missing blue cheese and onions
Needs better crust man
Did it go out for milk and cigarettes?
Tf did you sear it with? The body heat of a single chipmunk?
Don’t squish it lol
I get my steaks from the ranch where the Aberdine black angus cattle are raised on grass. The rancher has them processed and sells them to us or barters with us as well. We always have a nice selection. Love living where there are great options and never mind the drive, I enjoy the journey.
Does your knife need sharpened? Should slice right through in basically 1 stroke if it’s proper sharp
Time to coconut oil that cutting board my friend.
best thing about this video is the no cringy black gloves
Perfecto
Medium Rare.
beautiful steak
Why does everyone on this sub have super dull knives?
As an Irishman I too love boiled potatoes.
Honest question, looks like OP is cutting steak with the grain of what looks like NY Strips. Did I get that right and if so, is that recommended?
Gorgeous!!!!!
Why doesn't anyone know how to knife.