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Old 08-03-2012, 05:33 PM   #21
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Originally Posted by Greg Who Cooks View Post
The problem is that not all steaks can be cut into two almost identical parts. For example a rib eye or t-bone steak. I have plenty of things I can cook for friends and family that allow identical servings. Or even to order like stir fries, meatloaf, tacos, lasagne.

Question for everybody:

What is the ideal amount for a serving of steak? (boneless)

I think I'd vote for 8-10 oz. although nutritionists would probably say 6 oz.
At home, 12 - 14 ounces, one or two times a month; in a restaurant 18 ounces once or twice a year.
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Old 08-03-2012, 07:02 PM   #22
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I order my steak from Omaha Steaks, where you can get ribeyes anywhere from 6oz boneless to 16oz bone-in. It's aged, grain fed beef and guaranteed to be better than anything you'll find at a big box store or a supermarket. I have been ordering from them for years and it's worth every penny you pay for it. If I got anything I didn't like, for any reason, they immediately charged back the cost, including shipping, to my credit card without argument.

Oh, and each steak is vacuum sealed and flash frozen so portion control is no problem and you can cook as few or as many as you wish.
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Old 08-03-2012, 07:17 PM   #23
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I order my steak from Omaha Steaks, where you can get ribeyes anywhere from 6oz boneless to 16oz bone-in. It's aged, grain fed beef and guaranteed to be better than anything you'll find at a big box store or a supermarket. I have been ordering from them for years and it's worth every penny you pay for it...

Oh, and each steak is vacuum sealed and flash frozen so portion control is no problem and you can cook as few or as many as you wish.
I'm definitely going to try them! I've heard good things about them from other people. I really like that you can get them IQF and in precise sizes.

I don't know what restaurants do but places I've been to frequently always seem to serve the same size every time. I think the good ones get better grade than you see in stores too.
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Old 08-03-2012, 07:18 PM   #24
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We got a huge whole boneless ribeye on sale, and while it frightened me, I went into the fray. I whacked it up into steaks and made them purty by cutting off the extraneous fat and meaty bits. Will grind the meaty bits into burger. Was going to save the fat, but DH insisted we had no room in the freezer for it, so out it went. I was able to make the thing into nice looking steaks, all about 1.5 to 2 inches thick, and of a size a normal person can eat.
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Old 08-03-2012, 08:16 PM   #25
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We got a huge whole boneless ribeye on sale, and while it frightened me, I went into the fray. I whacked it up into steaks and made them purty by cutting off the extraneous fat and meaty bits. Will grind the meaty bits into burger. Was going to save the fat, but DH insisted we had no room in the freezer for it, so out it went. I was able to make the thing into nice looking steaks, all about 1.5 to 2 inches thick, and of a size a normal person can eat.
Yeah, the store gets the same price per pound for the extraneous fat and meaty bits. It's nice you can use them for something productive.

That's my kind of thickness for steak! What typical weight per steak are you getting?
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Old 08-03-2012, 08:26 PM   #26
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Originally Posted by Greg Who Cooks

Yeah, the store gets the same price per pound for the extraneous fat and meaty bits. It's nice you can use them for something productive.

That's my kind of thickness for steak! What typical weight per steak are you getting?
Tonight's steaks are around 6 to 8 oz. I vac packed the rest, all around the same size, and froze them. And the meaty bits!

The coals are almost ready, these should be good.
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Old 08-03-2012, 08:35 PM   #27
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That's pretty good! I would be very pleased with that result!

Very nice size. Enough to enjoy the steak but not so much that you feel guilty about eating too much red meat. I think nutritionists are still recommending people should eat less red meat.
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Old 08-03-2012, 08:53 PM   #28
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When my son goes up to Hilltop on Route 1, he gets me a Porterhouse, bone in. I usually divide it. One side in the NY strip. That is the smaller side and the one I cook first. I leave the bone on the other side, and when I cook that I do so with the bone. More flavor. Unfortunately, the steaks from there are also enormous. I am lucky if I can finish the NY strip. He will be going there again this coming week. I have instructed him to find the smallest one in the case. If they are all too big, then ask the butcher to cut a smaller one. Porterhouse is on sale this week. $5.99 a pound.
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Old 08-03-2012, 10:07 PM   #29
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Originally Posted by Addie View Post
When my son goes up to Hilltop on Route 1, he gets me a Porterhouse, bone in. I usually divide it. One side in the NY strip. That is the smaller side and the one I cook first. I leave the bone on the other side, and when I cook that I do so with the bone. More flavor. Unfortunately, the steaks from there are also enormous. I am lucky if I can finish the NY strip. He will be going there again this coming week. I have instructed him to find the smallest one in the case. If they are all too big, then ask the butcher to cut a smaller one. Porterhouse is on sale this week. $5.99 a pound.
I thought the smaller side of a porterhouse steak was the filet and that the big side was the strip or boneless rib.
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Old 08-03-2012, 10:14 PM   #30
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I thought the smaller side of a porterhouse steak was the filet and that the big side was the strip or boneless rib.
It is a filet. But in these here parts, we call it a NY strip.
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This steak is too darned big!!! Rib eye is about my favorite beef cut (although I'm thrilled when I have enough guests to cook prime rib roast). I was in a supermarket today and saw some nice looking rib eye steaks (bone-in), but they were 1-1/2 pounds! (24 oz., 0.7 Kg) That's just too big!!! It's too much of a serving for one person, and when I'm entertaining guest(s) I like to serve everybody the same entree. Many of the most popular cuts can't be cut in half and yield identical servings. A nutritionist would probably tell you to eat no more than 6 oz. (maybe even 4 oz. but scoff, scoff...). "No bigger than the palm of your hand." Yeah, right, maybe if it's three inches thick. (The steak, not my palm!) :wink: Filet mignon is not my favorite cut because they're too lean, not enough marbling, but at least you can find them in the 6-8 oz. size. IMO that's a reasonable protein serving. When faced with these Frankensteaks I just have a problem leaving some on the plate. I'm on a seafood diet. When I see it I eat it. :wink: A good solution to this is to serve a reasonable size, maybe even a large reasonable size (12 oz.?) and when it's gone there isn't any more unless you want to drive back to the supermarket. (That's a good disincentive to over eat.) But steaks seldom come in this size. If anything I've seen a trend to larger and larger steaks.) One good strategy to serving healthful food is portion control. Part of the problem is that cows insist on growing to some similar size and when the butcher cuts them up the only control he has is how thick do you want it cut? And I'm sure that many will agree that we like our steaks thick, not big. I wish scientists could breed miniature cattle so that when you cut rib eye steaks you can cut them 2 inches thick and still have a reasonable serving size. Cattle ranchers would probably like bigger, cattle twice the size! I presume there's a per cow cost and per pound cost, and I presume the bigger the cow the cheaper it is for ranchers to produce. I bet they'd like a 20 ton cow 10 feet tall if somebody bred them! Well I just wanted to kick this around, to have fun with a topic. I don't see any solution except to cook Asian like I often do (or cook stews, meat only roasts like tri-tip where you can cut any serving size) where portion size and portion control is almost always assured when you're eating with chop sticks. But I like steaks too. I feel that too often the serving size is just out of control. I'm not going to buy a 1/2 inch thick rib eye. (I've seen them, "thin sliced.") I can't cook that and have any sear and rare to MR in the middle. Discuss. 3 stars 1 reviews
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