Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Anyone like a rib steak?

The prime rib I had tonight was superb. It has to be tied for one of the best.

It was rare, tender and big.

The one I had last Sunday was very very rare and for some reason was not that appealing.

choice at best..........

Sure, but how many PRIME steaks do you get in the supermarket? How about even in a specialty butcher shop?
My Dad worked for Harris Beef when I was in late grade school through high school. He got some New York Strip roast in bulk once that they had labeled 'no roll'. Stuff was like wagyu, more marble than meat. Those you could literally cut with a fork. But for everyday market stuff ( select or choice ), rib steak wins hands down.
Just my $8.99/lb opine.

My beef was with the blanket statement. I agree it is harder to find a really special strip steak, but when I do it is my favorite.

I never buy select steaks when I can possibly avoid it.

Ribeye steaks were the best kept secret until the price of beef went thru the ceiling. Suddenly, when the prices of beef receded to normal, ribeyes were priced right there with filet minon, etc

The price of beef has receded? Where?

Waaay back, and I mean way back, "Rib steaks" were not as desirable or expensive as a New York or T Bone.

Like when you were 4?

The way I remember it, way back when, a steak was a boneless piece of meat except for a T-Bone or Porterhouse. I don't ever remember buying a bone-in NY or Rib Eye until the 90's. A bone-in Rib Steak, back then, was a cheap cut of meat.

hmmm I was buyin chuck steaks for about a buck each in high school they were cheap, flavorful and good stuuf on the fire

No [bleep]! I have seen oxtail and flank steak for $6.99-8.99 lb! Nuts. And that tri-tip crap was the same for trimmed. $3.59/lb in bulk cryovac.

More or less. Bone in rib steaks were called chops and were not considered as desirable as a T bone or Porterhouse. At least that was true around here.

love rib steaks....

the wife hates t-bones so whenever we would buy half a beef we would use the t-bones for payment if yah helped us with a project....who ever helped us be it my brother or a friend thought they were making out like kings no realizing if they staid in our freezer the wife would cut them up for stew meat

never had a prime cut of beef before, i know the stuff we were buying wouldnt make it cause our range raised beef around here didnt have a hell of alot of fat but that tended to be the way we prefer it....

nothing wrong with a t bone.....



I think this was from the first year Doc came out to hunt antelope

Bone in Cowboy ribeye,porterhouse or T bone....I love me some bone nothing like chewing it bare....best to eat it at home

When I posted this, I was thinking of the bone in steak, not ribeye.
They used to be a step, or so "down" from a t bone.
All the steaks are good, some the more so.

Any particular reason?

doesnt like the fact the two sides are two different levels of toughness and the tender side is often pretty small....add that to the fact that she will only eat meat well done and the strip steak side often turns shoe leather tough on her....a rib steak she can cook to well done and still be fairly tender....

That was my bet.

An old friend's mom, a dear lady who treats me like a son, has the same issue. She can barely tolerate any pink in a steak and somehow has a hard time finding a tender one.

It would be a shame to cook these too much:

believe me i agree with you she cant stand to watch me eat my steaks