Choice Ribeyes - $5.87 per lb

At Sam's yesterday
 




 

Yum That looks good!!!

Hey John,
 
Perfect as usual!  Love those grill marks.
 
BAM 5-Stars

They look perfectly cooked! Bet they tasted great.

The cholestrol is brutal on those rib eyes.  Good job..Perfectly cooked.  Wouldn't you call them Delmonicos though?

You know, on Thursdays the paper has the Publix insert that tells everyone what meats are on sale, etc..  I no longer even read it...I have my Publix meat ad for each week right here!

Ben, I think it's a "Delmonico" in the east. But here in Texas, we know it as a "Ribeye".
Also available here as a "bone in cowboy steak". Usually about 1-1/2" thick.

The bone in cowboy steak has just been introduced to the Milwaukee area and I am in love!!! I miss the bone in sirloins that were once prevalent, and this is so much better...I order it every time it is on a menu( at certain steakhouses, of course) John, as usual, your cooking expertise looks fabulous. I especially love your salads.

My first thought was, "I thought strip steaks were the ones on sale at Publix this week."  Then I noticed the Sam's reference.

They look great!  I love the way your salads look.  I have to start tossing some olives into mine.

Baah Ben:  There are at least eight cuts of meat that are referred to as "Delmonico Steaks".   Here is a great article on the subject: http://www.steakperfection.com/delmonico/Steak.html

Rib Eyes are on sale at Publix...

Question for all you learned steak lovers...neither has a bone unfortuantely...Sam's is selling ribeyes at $5.87 a lb and ny strip at $5.99 a lb

Which do you think makes for the better steak experience...I lean towards ribeye...but some shirk away due to the fat content.

Perhaps this should be in the prime meat forum instead?

I'm with the "fat is flavor" people and prefer a ribeye.

You can always eat around the fat. Not that I do that! The marbling inside the red meat area, like in John's raw pics, is what gives a ribeye such great flavor. And... it's not that much fat.

The only way I would choose a strip over a ribeye is if they were being served raw. I like mine room temp w/ some melted garlic butter, S&P. :~)
Joe

MiamiDon


My first thought was, "I thought strip steaks were the ones on sale at Publix this week."  Then I noticed the Sam's reference.

They look great!  I love the way your salads look.  I have to start tossing some olives into mine.

Baah Ben:  There are at least eight cuts of meat that are referred to as "Delmonico Steaks".   Here is a great article on the subject: http://www.steakperfection.com/delmonico/Steak.html

Interesting website and it's associated links. Thanks.

Thats exactly what I'm using this weekend, choice boneless ribeye, frozen, cut as thin as possible for Philly Cheesesteaks, this is a gorgeous piece of cow.
Thanks.

JOhn.. winn dixie has full ribeyes for $3.99 a pound this weekend.
I cant afford a whole one though... I think the steak cuts are $5.99/#

Roossy, I used to buy those rib eye slabs and have them cut 1" thick. Man were they good! $3.99 is hard to pass up in these days and times. Frozen right... they are almost as good as fresh.
Joe

Rusty246


I'm with the "fat is flavor" people and prefer a ribeye.

I totally agree. 

John, those were truly a thing of beauty!  Perfectly done and nicely photographed.

Rib eyes all the way.....!

i enjoy your pics, but i must say the salads are always so colourful and gorgeous and seem bursting with flavour.

When comparing ribeye prices between store be sure you're judging apples to apples.  Sam's has USDA Choice beef.  Many grocery stores will have USDA Select or even "no roll" beef.  No roll is beef where the packer chose not to have the meat graded by the USDA.  $5.xx at Sam's and $3.xx at the local grocery would lead me to believe the grocery is selling a lower grade of beef.  That might not be the case, but go into the purchase informed and educated.

Now if you don't like fat in your ribeyes, go ahead and buy the USDA Selects.  They have much less flavor and are tougher than USDA Choice, but they indeed have less fat. 

If you are a connosoiur of fat and marbeling, then you'll want to go with the USDA Choice.  When buying a whole loin don't just say, "I want one of those" and be on your marry way.  Be choosy.  Pick it up and look at it.  You'll see each loin has a wide end and a narrow end.  Take it and look directly into the core of the narrow end.  This is where you'll find the most marbeling.  If it doesn't look like what you want, inspect another loin.  I like lots of marbeling and don't mind a moderate vein of hard fat.  I don't particularly want a large vein of hard fat, but a small to moderate vein will cook very well.

When cooking, if you alllow the steak to cook 60-80% on the first side before flipping it, the vein of hard fat will shrink a bit and also turn a bit crisp.  Once you are done cooking there will be very little waste of fat that you won't be able to eat.  This is, of course, if the ribeye was of good quality and dependant of course on your willingness to injest a bit of the fat with your meat.  Fat IS flavor...that's why ribeyes are the most flavorful steaks.  I'll eat other cuts, but they must be well marbled and seasoned.

Seasoning!  Yes!  You have to season a steak to get the magnifisant flavor from it that we look for.  You can go sans seasoning, but you're just limiting your gastronomic experience in my opinion.  Even if you just add salt, please season the steak just before it goes on the grill.  The thicker the cut, the more seasoning you'll want to add.  When I cook a steak I typically add twice as much seasoning as my cooks.  No matter how I threaten them with their job they all just seem too afraid of over seasoning.  I have customers come in that ask if I would mind going to the kitchen to prepare their meal.  Makes me feel good, but I know it's just how I season and not actually "me" that make their meal enjoyable.  That's our little secret.

Seriously though...be sure, when you go to buy those less expensive ribeye loins, that you're actually buying the grade of meat you want.  You make that call and make a smart purchase. 

Best of luck.

JayL...you happen to be wrong about Sam's club...the meat is indeed Angus USDA Choice they also sell a slightly lesser cost, the whole ribeyes still packed in it's original packaging. I cooked some this past Saturday. I happen to go to Sam's early in the morning and have seen the butchers open up the whole ribeyes and then proceed to slice them and re-package them into steaks...same goes for the beef tenderloin....I wouldn't have believed it if I hadn't seen it with my own eyes...and the prices on the ribeyes are that good...and the steaks are marbled...with some fat in the cap and sometimes a bit in the middle...oh and yes near the cap, there is often a line of gristle...but usually it's not too much.

Jimmy's Market in Dallas had their (genuine) prime ribeye on sale last week. Normally, a good value at $18.95 lb. The sale price was $8.95 lb. They cut your steaks to order from the whole ribeye section. And, they don't weigh them until after they have trimmed all the parts you don't want.
I bought four 1-1/2'' steaks. After vacuum sealing three for the freezer, I made one for dinner. It cut like, buttah! Sorry I didn't take pictures.

JayL - Terrific post..Thank you very, very much. 

I'm probably one of the VERY FEW who like the strip better than a rib eye.  But, chances of getting a lousy strip are far greater than gettiing a lousy rib steak. I jsut like the firmer texture of the strip...

Those Cowboy steaks are amazing.  I love to watch people eat them.

I've had one or two bone-in ribeyes when eating out.  Something like 36oz (of course the bone is a part of that weight).  It's not a cheap meal.  I do remember the bone being the only thing left when I got finished though...lol

I was thinking that th Delmonico only refered to the first cut of the rib.  Heres what wiki says..
 
Delmonico's steak may now, in the 21st century, refer to other cuts, prepared differently in different parts of the USA. This wider variety of beef cuts may be broiled, fried, or grilled. Some of the steak cuts now commonly referred to as Delmonico steak include:
bone-in top loin steak (a triangular-shaped, short loin cut, some suggesting the first cut of the top loin next to the rib end) also known as a club steak, country club steak, shell steak, and strip loin steak; A boneless rib-eye steak A Delmonico cut rib-eye consists of two heart cuts of ribeye tied together with butcher's twine. It resembles a filet mignon in appearance, but because of the more marbled nature of a ribeye, is more moist. The modern rarity of the Delmonico cut of rib-eye may be due to fact that it renders the remaining pieces of ribeye unsaleable as anything but stewmeat, and the profit to be made from a pair of choice ribeyes is almost always more than that of a single Delmonico. A few sources describe the Delmonico cut of rib-eye differently as a bone-in cut. A boneless top loin strip steak (also known as a New York strip steak, Kansas City steak, strip loin, ambassador, boneless club, hotel or veiny steak) That one with the 2 tied together sounds awesome.  Could you imagine what it would cost at todays prices?
As always great looking steaks John

LindaW


JayL...you happen to be wrong about Sam's club...the meat is indeed Angus USDA Choice they also sell a slightly lesser cost, the whole ribeyes still packed in it's original packaging. I cooked some this past Saturday. I happen to go to Sam's early in the morning and have seen the butchers open up the whole ribeyes and then proceed to slice them and re-package them into steaks...same goes for the beef tenderloin....I wouldn't have believed it if I hadn't seen it with my own eyes...and the prices on the ribeyes are that good...and the steaks are marbled...with some fat in the cap and sometimes a bit in the middle...oh and yes near the cap, there is often a line of gristle...but usually it's not too much.

I thought that's exactly what I said.  It's the regular grocery store, or a good percentage of them, that sell Select or No Roll.  Rarely do I find the line of gristle to be inedible.  Most times it is tender enough to not even know it's there.  Sometimes (rarely) it shows itself...but hardly ever.