No Way To Eat A Steak..

Madger · 11-20-2009, 07:50 AM

Last night I grilled Ribeyes. I thought it was funny to be grilling outside under Christmas lights hanging from the house. Anyways, at dinner my family is cutting their steak and pushing the grilled fat off to the side of their plates. That is my favorite part! I would steel it from them but not sure if chewed pieces were in the mix. Avoiding the grilled fat is not a way to eat a steak, imo.

Dreams · 11-20-2009, 08:15 AM

I would give you all of mine

I like to cook the meat with the fatty pieces but I can not eat them. The texture skeeves me....so I just cut it off after cooking.

emily1965 · 11-20-2009, 08:16 AM

Quote:

Originally Posted by Dreams

I would give you all of mine

I like to cook the meat with the fatty pieces but I can not eat them. The texture skeeves me....so I just cut it off after cooking.

That. It makes my doggy very happy.

Happycat21 · 11-20-2009, 08:17 AM

Quote:

Originally Posted by Dreams

I would give you all of mine

I like to cook the meat with the fatty pieces but I can not eat them. The texture skeeves me....so I just cut it off after cooking.

Agreed too. My gag factor starts kicking in when I bite into a piece of fat. So, I'll be trying to get my fat in another way, by cooking the steak in some butter!

Madger · 11-20-2009, 08:21 AM

Quote:

Originally Posted by Dreams

I would give you all of mine

I like to cook the meat with the fatty pieces but I can not eat them. The texture skeeves me....so I just cut it off after cooking.

Haha, I'll give you my steak meat and I will take your steak fat! Deal!!!

ljguitar · 11-20-2009, 08:24 AM

Hi Madger…
Yeah - we are not ''fat-eaters'' either, though I leave it on to cook steak with...good flavor in the pan!

I like pretty lean cuts and tenderize them with one of these:

This little baby with it's 48 blades really tenderizes meat well...

sweetpoison · 11-20-2009, 08:31 AM

Quote:

Originally Posted by Dreams

I would give you all of mine

I like to cook the meat with the fatty pieces but I can not eat them. The texture skeeves me....so I just cut it off after cooking.

Right there with you....... I love the fat to fry in.....but I cant eat a piece of it...... Barf city!!!

Vicki

sweetpoison · 11-20-2009, 08:33 AM

Quote:

Originally Posted by ljguitar

Hi Madger…
Yeah - we are not ''fat-eaters'' either, though I leave it on to cook steak with...good flavor in the pan!

I like pretty lean cuts and tenderize them with one of these:

This little baby with it's 48 blades really tenderizes meat well...

What do you call that thingy and where do I get one???

Vicki

Charski · 11-20-2009, 08:33 AM

Man give me some grilled fat - ANY kind, beef, pork, chicken - and I'm a happy girl!

I LOVE the fat on a rib steak or a NY strip - it's usually the part I eat first - as long as it's cooked through and crispy on the outside, I'll eat it.

ljguitar · 11-20-2009, 08:38 AM

Quote:

Originally Posted by Charski

...as long as it's cooked through and crispy on the outside, I'll eat it.

Hi Charski…
Well, your screen name does start with CHAR so that should have been our clue (I'm smiling)...

Charski · 11-20-2009, 08:39 AM

HA! Yeahbutt it's pronounced with a soft "ch" (as in Cher) so it doesn't count.

InspiredBlue · 11-20-2009, 08:39 AM

I like lean cuts. And if there were pieces of fat, I'd cut it off. It's just not appealing to me.

Charski · 11-20-2009, 08:42 AM

Reminds me of the old nursery rhyme - "Jack Sprat could eat no fat, his wife could eat no lean - and so between them both, you see, they licked the platter clean!"

ljguitar · 11-20-2009, 08:43 AM

Quote:

Originally Posted by sweetpoison

What do you call that thingy and where do I get one???

Hi Vicki…
We call it the Steak Tenderizer and got ours at Amazon dot com. It's made by Jaccard, and ours is actually the 45 blade one that is Black in color rather than the 48 blade in white.

It cleans up easier and will disassemble more easily if I need to put it in the dishwasher...often it doesn't require disassembly.

I go over steaks in both directions and then at an angle - and then flip them and do that again. My wife who has hated steak because it's hard to chew absolutely loves it this way.

Saw Alton Brown demoing one on the Food channel one day, and we had to have it (even though it's a uni-tasker). It tenderizes meat without turning it into minute steaks.

In fact you cannot see the effects on the meat after you cook it...and meats take on marinades better too...we do steaks and chops with it.

Charski · 11-20-2009, 08:46 AM

I've had one of those Jaccard tenderizers for years - but it only has a SINGLE row of blades - may have to ask Santa for this updated version!

Madger · 11-20-2009, 08:52 AM

Quote:

Originally Posted by Charski

as long as it's cooked through and crispy on the outside

EXACTLY! I can't wait to have steak again - TONIGHT!

Madger · 11-20-2009, 08:56 AM

Quote:

Originally Posted by ljguitar

Saw Alton Brown demoing one on the Food channel one day, and we had to have it

What ever happen to the guy who cooked all low carb on the Food Network, I loved that show.

jezzie · 11-20-2009, 09:02 AM

Quote:

Avoiding the grilled fat is not a way to eat a steak, imo.

To each his own. You should eat what you like and they to have the same option.

I love crisp pork fat - don't like beef fat (unless it's mixed into the meat of course).

Moons_Mom · 11-20-2009, 09:03 AM

That is a great gadget Larry, I had never seen one like that. I think especially for pork that would be fabulous! I find that pork these days is too lean and tends to really dry out when cooking.

Larry I notice from your posts you are a bit of a foodie - I am enjoying your posts about cooking as I'm a bit of a foodie too. Being an Alton Brown fan too - I am wondering if you brine anything (especially pork). I think Alton always puts sugar or some kind of sugary juice in his brine. Any suggestions about making a brine for pork with no sugar in it?

Good tip and thanks.

Susan

crobyninc · 11-20-2009, 09:34 AM

The steak tenderizer is the bomb!!!!! We have the same one, got it from Penneys. Anyway, we use it on Venison, sirloins etc. Makes not so tender meat amazing! I do have to admit though - I LOVE ribeye steak!

Gibby · 11-20-2009, 09:37 AM

Quote:

Originally Posted by sweetpoison

What do you call that thingy and where do I get one???

Vicki

You can get them from QVC, too.

I love steak fat!!!!

maryvit · 11-20-2009, 09:39 AM

I love a tasty ribeye - but I also am one that can't eat grissley fat chunks...not for me .. luv the meat tho.... now chicken skin - oh, i'm all over that ...like the skin better than the meat with chicken and turkey

flatferenghi · 11-20-2009, 10:06 AM

i love the fat. it is an integral part of the steak eating experience for me. Love & Profits: FLATFERENGHI

Looweewoo · 11-20-2009, 10:14 AM

I've learned to enjoy the fat, but at first I had to take it in thin slices. I do have to make sure it's well cooked.

I kept trying to remind myself of the pork fat that we used to get in canned beans when I was a child. My siblings and I would argue and fight over that until my dad had to make a schedule of who's turn it was. When I reminded myself of that, it was easier to enjoy the fat.

Faia · 11-20-2009, 11:23 AM

Quote:

Originally Posted by jezzie

To each his own. You should eat what you like and they to have the same option.

I love crisp pork fat - don't like beef fat (unless it's mixed into the meat of course).

Much the same here, I just can't handle the texture of most beef fat, although I do occasionally find "edible" chunks.

Bodude2003 · 11-20-2009, 11:26 AM

I love the fat, it's like little bubbles of joy! that are edible... IMO

bwylde · 11-20-2009, 01:16 PM

We grew up being made to feel guilty eating the fat. Now Mom admits that she just wanted it for herself, lol! It truly is the best part of eating meat

Pompom2 · 11-20-2009, 07:25 PM

Quote:

Originally Posted by Dreams

I would give you all of mine

I like to cook the meat with the fatty pieces but I can not eat them. The texture skeeves me....so I just cut it off after cooking.

Same here. Ewwwww

brandyxoxo25 · 11-20-2009, 07:30 PM

Yuuuuuuummmmmmmmmm.......... fat..........prime rib fat..........................ribeye fat...............yuuuuuuuuuummmmmmmmm............ .....................

Looweewoo · 11-20-2009, 08:00 PM

I had a big thick chuck eye tonight and noticed that I was cutting the steak so that each bite got it's own share of the fat.

It was soooo gooood.....

11-20-2009, 07:50 AM	#1
Madger Very Gabby LCF Member!!! Join Date: Mar 2008 Posts: 3,696 Gallery: Madger WOE: vlc	No Way To Eat A Steak.. Last night I grilled Ribeyes. I thought it was funny to be grilling outside under Christmas lights hanging from the house. Anyways, at dinner my family is cutting their steak and pushing the grilled fat off to the side of their plates. That is my favorite part! I would steel it from them but not sure if chewed pieces were in the mix. Avoiding the grilled fat is not a way to eat a steak, imo.

11-20-2009, 09:03 AM	#19
Moons_Mom Senior LCF Member Join Date: Apr 2007 Location: British Columbia - Canada Posts: 695 Gallery: Moons_Mom Stats: 410/155/150 WOE: Atkins Start Date: March 2007	Larry I like your food sense That is a great gadget Larry, I had never seen one like that. I think especially for pork that would be fabulous! I find that pork these days is too lean and tends to really dry out when cooking. Larry I notice from your posts you are a bit of a foodie - I am enjoying your posts about cooking as I'm a bit of a foodie too. Being an Alton Brown fan too - I am wondering if you brine anything (especially pork). I think Alton always puts sugar or some kind of sugary juice in his brine. Any suggestions about making a brine for pork with no sugar in it? Good tip and thanks. Susan

11-20-2009, 10:06 AM	#23
flatferenghi Way too much time on my hands! Join Date: Nov 2007 Posts: 13,871 Gallery: flatferenghi	different strokes for different folks i love the fat. it is an integral part of the steak eating experience for me. Love & Profits: FLATFERENGHI

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11-20-2009, 08:15 AM	#2
Dreams Way too much time on my hands! Join Date: May 2004 Location: Philly Posts: 29,268 Gallery: Dreams Stats: -81 pounds lost Start Date: All the time	I would give you all of mine I like to cook the meat with the fatty pieces but I can not eat them. The texture skeeves me....so I just cut it off after cooking.

11-20-2009, 08:24 AM	#6
ljguitar Very Gabby LCF Member!!! Join Date: Aug 2008 Location: Wyoming Posts: 4,422 Gallery: ljguitar Stats: 350++/under 240/wherever 30 net carbs a day leads WOE: 30 net carbs a day or less...unclean eating Start Date: August 2008	Hi Madger… Yeah - we are not ''fat-eaters'' either, though I leave it on to cook steak with...good flavor in the pan! I like pretty lean cuts and tenderize them with one of these: This little baby with it's 48 blades really tenderizes meat well...

11-20-2009, 08:33 AM	#9
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,200 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Man give me some grilled fat - ANY kind, beef, pork, chicken - and I'm a happy girl! I LOVE the fat on a rib steak or a NY strip - it's usually the part I eat first - as long as it's cooked through and crispy on the outside, I'll eat it.

11-20-2009, 08:39 AM	#11
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,200 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	HA! Yeahbutt it's pronounced with a soft "ch" (as in Cher) so it doesn't count.

11-20-2009, 08:39 AM	#12
InspiredBlue Senior LCF Member Join Date: Oct 2009 Location: Nothern Europe Posts: 450 Gallery: InspiredBlue Stats: 181/166/132 WOE: LC, mostly Atinks-ish Start Date: October 2009	I like lean cuts. And if there were pieces of fat, I'd cut it off. It's just not appealing to me.

11-20-2009, 08:42 AM	#13
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,200 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Reminds me of the old nursery rhyme - "Jack Sprat could eat no fat, his wife could eat no lean - and so between them both, you see, they licked the platter clean!"

11-20-2009, 08:46 AM	#15
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,200 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I've had one of those Jaccard tenderizers for years - but it only has a SINGLE row of blades - may have to ask Santa for this updated version!

11-20-2009, 09:34 AM	#20
crobyninc Senior LCF Member Join Date: Mar 2009 Location: Land O lakes Florida Posts: 898 Gallery: crobyninc Stats: 335/243/180 WOE: Low carb and watching calories Start Date: March 9 2009	The steak tenderizer is the bomb!!!!! We have the same one, got it from Penneys. Anyway, we use it on Venison, sirloins etc. Makes not so tender meat amazing! I do have to admit though - I LOVE ribeye steak!

11-20-2009, 09:39 AM	#22
maryvit Major LCF Poster! Join Date: Aug 2002 Location: Illinois Posts: 1,071 Gallery: maryvit Stats: 137/133/125 WOE: atkins Start Date: reinducted 7/12/12	I love a tasty ribeye - but I also am one that can't eat grissley fat chunks...not for me .. luv the meat tho.... now chicken skin - oh, i'm all over that ...like the skin better than the meat with chicken and turkey

11-20-2009, 10:14 AM	#24
Looweewoo Blabbermouth!!! Join Date: Sep 2009 Location: Kentucky Posts: 5,355 Gallery: Looweewoo Stats: 420/275/220 - 6'2" WOE: Carnivore/T2 Diabetic Start Date: Restart@350 09/17/09 The best is yet to come!	I've learned to enjoy the fat, but at first I had to take it in thin slices. I do have to make sure it's well cooked. I kept trying to remind myself of the pork fat that we used to get in canned beans when I was a child. My siblings and I would argue and fight over that until my dad had to make a schedule of who's turn it was. When I reminded myself of that, it was easier to enjoy the fat.

11-20-2009, 11:26 AM	#26
Bodude2003 Senior LCF Member Join Date: Feb 2006 Location: Plymouth, Ma Posts: 159 Gallery: Bodude2003 Stats: 295/274/180 WOE: I eat LC, staying below 40carbs Start Date: Aug 02, 2010	I love the fat, it's like little bubbles of joy! that are edible... IMO

11-20-2009, 01:16 PM	#27
bwylde Major LCF Poster! Join Date: May 2003 Location: NS Canada :) Posts: 998 Gallery: bwylde Stats: 405/392/200 WOE: Low Carb Start Date: April 15th, 2013	We grew up being made to feel guilty eating the fat. Now Mom admits that she just wanted it for herself, lol! It truly is the best part of eating meat

11-20-2009, 07:30 PM	#29
brandyxoxo25 Very Gabby LCF Member!!! Join Date: Jun 2004 Location: Daytona Beach, FL Posts: 3,387 Gallery: brandyxoxo25 Stats: 295/290/195 WOE: Eating for a healthy LC Pregnancy! Start Date: 11/09/2010	Yuuuuuuummmmmmmmmm.......... fat..........prime rib fat..........................ribeye fat...............yuuuuuuuuuummmmmmmmm............ .....................

11-20-2009, 08:00 PM	#30
Looweewoo Blabbermouth!!! Join Date: Sep 2009 Location: Kentucky Posts: 5,355 Gallery: Looweewoo Stats: 420/275/220 - 6'2" WOE: Carnivore/T2 Diabetic Start Date: Restart@350 09/17/09 The best is yet to come!	I had a big thick chuck eye tonight and noticed that I was cutting the steak so that each bite got it's own share of the fat. It was soooo gooood.....