Post One Of Two...Steak

tompetty

Sporting a hammer...
I am now buying roasts and cutting them in to 3/4 inch slices and finding them way better, and way cheaper than buying already sliced ..Thoughts..
 
I haven't tried that with a roast,but slice up pork loins. I get a few roasts,and about 8 boneless chops out of 1 loin.
 
I'm a strip loin junkie by nature, but man oh man..
Cutting my own steaks from a roast is something I'll be doing..

I've got two at about 8 oz sitting in the fridge for brunch tomorrow........
 
You hafta go with the rib eye...never mind the strip...you'll thank me later!
That's what I had tonight and have two in the fridge for tomorrow...Rib eye roast sliced in aprox 3\4 inch slices..

I had one tonight braised in a little butter with Montreal steak spice...and it melted...I've sold myself...
I mentioned strip because that's my fav cut of steak to date..........

I'll be buying $20 roasts and getting 5 steaks over buying a $10 steak...


And to be honest, I don't mind paying for shit...

But this is way better...
 
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That's what I had tonight and have two in the fridge for tomorrow...Rib eye roast sliced in aprox 3\4 inch slices..

I had one tonight braised in a little butter with Montreal steak spice...and it melted...I've sold myself...
I mentioned strip because that's my fav cut of steak to date..........

I'll be buying $20 roasts and getting 5 steaks over buying a $10 steak...


And to be honest, I don't mind paying for shit...

But this is way better...
The Montreal seasoning is awesome....hands down my favorite way to spice a steak...butter and Montreal.
Buying a roast and doing what you're doing is the way to go.
And I agree, I'll pay extra for something when I get exactly what I want too...
 
I stop at the butcher shop on the way home from work and have them freshly slice whatever the hankerin ' of the day is. Usually about 1/2 to 3/4 thick.
 
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