Cooking the perfect steak

[bcoop]

I had to google this stuff after you mentioned it, the name is slightly different but I think this is the stuff...'glued' together meat product.. yack.



Stevo

Yeah, that's it. The hot dog of steaks. A buddy of mine works for a processor, and has told me a few things about it. I'll just say its not as clean as they make it sound.

[stevo]

I don't go to HEB, since there aren't any local to me. However, if this is the same "bacon" wrapped "filet" that most grocery stores have, that isn't a steak!!! It's called FibraMix. If you really want me to expand upon that, I will. But you wouldn't feed one to your dog by the time I'm done. I'm just sayin....

I had to google this stuff after you mentioned it, the name is slightly different but I think this is the stuff...'glued' together meat product.. yack.

Welcome to Fibrimex©, cold bonding, a tool in innovative protein design will change the way you think about meat. With the Fibrimex® cold bonding system, you can "change" product size, shape, yield, flavor and palatability.

Best of all, it’s all natural. Just the same natural protein found in the steak you already eat. Fibrimex® simply bonds together natural proteins called Fibrinogen and Thrombin to produce the best tasting beef, pork, poultry and seafood. And the best part is that your store or restaurant can offer delicious products while saving money at the same time.

Stevo

[Lone Sailor]

In re: that link posted where she salts choice cuts in salt for 1.25 hours... at what point would you worry about the risk of contamination/pathogens setting in?

Contamination from what?

[GrayStangGT]

I don't go to HEB, since there aren't any local to me. However, if this is the same "bacon" wrapped "filet" that most grocery stores have, that isn't a steak!!! It's called FibraMix. If you really want me to expand upon that, I will. But you wouldn't feed one to your dog by the time I'm done. I'm just sayin....

I don't even want to know, they are HEB brand so hopefully its real meat lol. Would it say on the package if it was this mystery meat? I was suggesting HEB, because that's where the OP said he went.

[YALE]

In re: that link posted where she salts choice cuts in salt for 1.25 hours... at what point would you worry about the risk of contamination/pathogens setting in?

You wouldn't over 1.25hrs. Even in grade A food plants (no stricter standard), the fastest intervals for re-sanitizing is if you've used equipment and it's down for four hours. Grade A ingredients/products go dead in-situ after 24hrs. Also, the concern with meat is contaminating the surface area. The method you mention coats it in salt, which brines the surface, and kills anything there.

[0 GT 2]

[GE]

In re: that link posted where she salts choice cuts in salt for 1.25 hours... at what point would you worry about the risk of contamination/pathogens setting in?

[fordracing19]

Make mine well done smothered in ketchup!

[bcoop]

Since your shopping at HEB check out their bacon wrapped filets that come in the two pack. The one here puts them on sale for $1.99 on saturday mornings, they are probably a cheaper cut but for that price they taste pretty damn good.

I don't go to HEB, since there aren't any local to me. However, if this is the same "bacon" wrapped "filet" that most grocery stores have, that isn't a steak!!! It's called FibraMix. If you really want me to expand upon that, I will. But you wouldn't feed one to your dog by the time I'm done. I'm just sayin....

[GrayStangGT]

Since your shopping at HEB check out their bacon wrapped filets that come in the two pack. The one here puts them on sale for $1.99 on saturday mornings, they are probably a cheaper cut but for that price they taste pretty damn good.

I usually go with worchestershire and montreal steak seasoning, let it sit for 30min to marinade toss it on the grill about 4min each side. I usually toss some onions with zucchini and squash on the other side of the grill.

[streetdemon70]

I have yet to set foot in the place as they just opened, but it's in that area.

Matador Meat and Wine is on the NE corner of Preston and Headquarters.
http://matadormeat.com/

i was about to post that. i just passed that place the other day. i havent stopped in yet either.

Brand doesn't matter, just make sure it's salted sweet cream butter.

thanks.

[bcoop]

i see alot of yall will put a butter on your steak when it is done cooking. What brand of butter do you use?

Brand doesn't matter, just make sure it's salted sweet cream butter.

[AdamLX]

Those are pretty good prices.

Do you know any other meat markets in the Carrollton,Frisco,Lewisville,The Colony area?

I have yet to set foot in the place as they just opened, but it's in that area.

Matador Meat and Wine is on the NE corner of Preston and Headquarters.

http://matadormeat.com/

[unkoricky]

butter is butter to me..

[stevo]

There are good Mennonite butchers around here, but I haven't been to any yet. I used to use a propane burner from a turkey fryer with a cast iron skillet, and heat that sumbitch to the moon, then cook a pretty good warm-center rare steak, almost a steak bleu. I use coarse kosher salt in the skillet to keep the steak from sticking, and real butter when it comes out of the pan, like bcoop said. As for the rub? Salt, pepper, and Tony's.

I had a setup like this years ago, except I had a 3/4" thick plate of stainless steel, about 20" diameter cut with a handle welded on it that I would use on the fish fryer. It worked really well when camping.

Stevo