Gonna do a small rant here. Why do grocery stores cut their steaks so thin? If I want more than 1/2” I have to pay premium price.
They put steaks on special cut too thin and then you have to either eat them raw or they’re overdone.
Maybe that’s what I’ll do next time. Just make steak tartar.
My guess is the $ will scare most women shoppers off. They would rather get their nails done and new clothes.
If buying local, I wait until they have ribeye on sale and buy the entire chunk of meat. Stores here will cut and wrap it for free. I tell them to cut at least 1 1/4" thick. Better yet I drive 20 miles to a locker and get my meat there. Sam's and Costco normally have some nice looking steaks. Also have prime graded meat instead of choice, if you don't mind spending the extra $.
I’ve done that myself with filet mignon, strip loin and ribeye, but they rarely offer the primal cuts like that. In this particular case I’m ranting about t-bone. Can’t get a decent t-bone.
