Dome Posted July 23, 2019 Share Posted July 23, 2019 4 minutes ago, freak_of_nature said: A couple cups of cooked brussel sprouts (with butter n garlic), 6 oz of raw steak, and 4 raw eggs. What cut of steak is best to eat raw? What’s your go to? Do you prep it into tartare or just go for it like a steak? Quote Link to comment Share on other sites More sharing options...
Dome Posted July 23, 2019 Share Posted July 23, 2019 I got a bottom sirloin flap today. Never cooked one before, I almost never see them in stores. Not sure when I’m gonna cook it, but it should be delicious. Quote Link to comment Share on other sites More sharing options...
MWil23 Posted July 23, 2019 Share Posted July 23, 2019 I went 14 oz ribeye. Medium rare. Delicious!!!! Quote Link to comment Share on other sites More sharing options...
Tetsujin Posted July 23, 2019 Share Posted July 23, 2019 56 minutes ago, Dome said: What cut of steak is best to eat raw? What’s your go to? Do you prep it into tartare or just go for it like a steak? I've eaten strip and ribeye rare. It has to pretty cold and I use a jaccarding device beforehand. 1 Quote Link to comment Share on other sites More sharing options...
Dome Posted July 23, 2019 Share Posted July 23, 2019 11 minutes ago, freak_of_nature said: I've eaten strip and ribeye rare. It has to pretty cold and I use a jaccarding device beforehand. I’m assuming you’d want something lean like a New York, the ribeye surprises me. I like a steak seared and still cold in the middle, but I’ve never tried completely raw Quote Link to comment Share on other sites More sharing options...
Shanedorf Posted July 23, 2019 Share Posted July 23, 2019 1 hour ago, Dome said: What cut of steak is best to eat raw? What’s your go to? Do you prep it into tartare or just go for it like a steak? grind the beef and chill it ( NY strip or Ribeye ) then spread a schmear of cream cheese on your bread of choice put some tartare over the cream cheese, add some thinly sliced white onions and a fresh tomato slice on top fresh ground pepper to top it off. Learned that from some Germans in WI (Also: I skip the capers listed in some tartare recipes because... capers suck) 1 Quote Link to comment Share on other sites More sharing options...
Tetsujin Posted July 23, 2019 Share Posted July 23, 2019 37 minutes ago, Dome said: I’m assuming you’d want something lean like a New York, the ribeye surprises me. I like a steak seared and still cold in the middle, but I’ve never tried completely raw I've been experimenting with raw eggs and steak for awhile for possible health benefits, with ease of digestion being the main one. Note: I became a diabetic at the end of last year and have no sweet tooth anymore. I've also been staying away from carbs and any processed foods, except sometimes protein bars when lifting. 1 Quote Link to comment Share on other sites More sharing options...
Dome Posted July 24, 2019 Share Posted July 24, 2019 59 minutes ago, Shanedorf said: grind the beef and chill it ( NY strip or Ribeye ) then spread a schmear of cream cheese on your bread of choice put some tartare over the cream cheese, add some thinly sliced white onions and a fresh tomato slice on top fresh ground pepper to top it off. Learned that from some Germans in WI (Also: I skip the capers listed in some tartare recipes because... capers suck) I like capers, they’ll definitely be in mine... i don’t have a grinder at home and don’t want to use the work grinder because I want to eat it as fresh as possible, I might just chop it ultra fine, you think that’ll still work? Quote Link to comment Share on other sites More sharing options...
LETSGOBROWNIES Posted July 24, 2019 Share Posted July 24, 2019 3 hours ago, Dome said: I’m assuming you’d want something lean like a New York, the ribeye surprises me. I like a steak seared and still cold in the middle, but I’ve never tried completely raw Steak tartare and beef carpaccio are both amazing. Quote Link to comment Share on other sites More sharing options...
Dome Posted July 24, 2019 Share Posted July 24, 2019 1 minute ago, LETSGOBROWNIES said: Steak tartare and beef carpaccio are both amazing. yeah idk why i haven't tried it. i'm sure i'll love it. maybe this weekend, we've got some prime ny strips coming in, think i'll start there. 1 Quote Link to comment Share on other sites More sharing options...
Dome Posted July 24, 2019 Share Posted July 24, 2019 Just watched Alton Brown's carpaccio recipe video and i'm drooling Quote Link to comment Share on other sites More sharing options...
pwny Posted July 24, 2019 Share Posted July 24, 2019 6 hours ago, MWil23 said: I went 14 oz ribeye. Medium rare. Delicious!!!! You try the reverse sear? Quote Link to comment Share on other sites More sharing options...
Shanedorf Posted July 24, 2019 Share Posted July 24, 2019 1 hour ago, pwny said: You try the reverse sear? I hate to be that guy, but forum guidelines are clear: "Do not post anything obscene, vulgar or sexually-oriented that may violate any applicable laws " Quote Link to comment Share on other sites More sharing options...
Mega Ron Posted July 24, 2019 Share Posted July 24, 2019 4 hours ago, LETSGOBROWNIES said: Steak tartare and beef carpaccio are both amazing. I don't like the texture of steak tartare. There's just something about the size of the cuts and the way it is prepared that makes me think that I'm eating slugs. Quote Link to comment Share on other sites More sharing options...
MWil23 Posted July 24, 2019 Share Posted July 24, 2019 6 hours ago, pwny said: You try the reverse sear? Wife and I went out for our anniversary, so I got it medium rare and had them cook it. It was so tender I didn’t need a knife to cut it. Quote Link to comment Share on other sites More sharing options...
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