"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 08-02-2012, 08:33 PM   #1
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
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!)

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. 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.

__________________

__________________
Greg Who Cooks is offline   Reply With Quote
Old 08-02-2012, 08:39 PM   #2
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,919
There is no such thing as a good steak that is too big.

Ask the butcher to cut some smaller steaks for you. Most grocery store butchers will do this for you (at least in all the stores I have been in).
__________________

__________________
Barbara L is offline   Reply With Quote
Old 08-02-2012, 08:45 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,387
Don't forget there is bone and fat in that total weight and the remaining meat is a 'reasonable' portion.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-02-2012, 08:51 PM   #4
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by Barbara L View Post
Ask the butcher to cut some smaller steaks for you. Most grocery store butchers will do this for you (at least in all the stores I have been in).
Any butcher I've seen can only cut it thicker or thinner. If you want it thicker it has to be bigger. If you want it to be smaller it won't be thick. You can't pick thick and small at the same time. That is my dilemma.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 08-02-2012, 08:58 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,387
I have that problem with Costco ribeyes. often in the display case there are only two inch thick ribeyes at about 2 pounds each. To much, even for me. They will cut them in half for you or put out 1" thick steaks that run around a pound apiece. Those are manageable for me but SO leaves half hers on the plate to be eaten as part of a lunch or breakfast.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-02-2012, 09:13 PM   #6
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
While shopping at Trader Joe's today I found an almost reasonable size, 0.71 lb. (11 oz., a third of a Kg) It's about 3/4 inch thick, not as thick as I'd like. ($7.49/lb. $5.32, about the most I want to spend for one serving of steak)
__________________
Greg Who Cooks is offline   Reply With Quote
Old 08-03-2012, 01:11 AM   #7
Sous Chef
 
Skittle68's Avatar
 
Join Date: Jan 2011
Location: Duluth, MN
Posts: 985
Bf and I usually either split a monster steak, or if we have guests, each have our own and then make something with the leftovers. In order to not eat the whole thing you may have to only put part of it on your plate. I have the same problem.
__________________
Skittle68 is offline   Reply With Quote
Old 08-03-2012, 01:31 AM   #8
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Cook the steak and reheat the leftovers sous vide style. There is no loss of quality reheating a steak that way. It will be just like the first day. I kid you not.
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 08-03-2012, 07:06 AM   #9
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I'd cook it on the grill; luckily I like rare. So Ideally (don't do it often enough that I'm great with timing) I slice from the ends for my husband and me. That's meal #1. In the middle, where it will be almost raw, I cut to size for stroganof, the Asian dinners you mention (stir fries, crying tiger), sandwiches, salads, steak & eggs, etc. Because it is under-done in the middle, the light saute won't ruin it. I wouldn't dream of serving such a huge steak per person. For guests I'd just buy a smaller cut. I'm not usually inclined to do individual steaks when having guests, it is too difficult to please everyone with the degree of done and have everyone sit at the table together.
__________________
Claire is offline   Reply With Quote
Old 08-03-2012, 07:44 AM   #10
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
I used to enjoy an occasional 48 ounce steak at Arthur's in Hoboken. Peter Luger's porterhouse steaks average 36 - 38 ounces each, bone in rib steaks are 30 - 32 ounces, and strip steaks average 24- 26 ounces. For charcoal broiling, I like my steaks at least 2 inches thick and charred on the outside, rare in the center. For pan frying, steaks as thin as 3/4" will do.
We often share a two pound steak (about every 3 weeks), with my wife consuming about 6 or 7 ounces.
__________________

__________________
justplainbill is offline   Reply With Quote
Reply

Tags
recipe, steak

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
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:29 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.