What are you cooking?

I limit my red meat consumption to several times a year for health reasons. But I love a great steak or stew. My birthday was last week so I treated myself and three friends to prime New York strips from Costco. Costco’s prime meat prices are half of what you pay in a supermarket or butcher.

I prepared the steak a new way for me. Once the steak reached room temperature I oiled and heavily salted with kosher salt. Then I placed the steak on a wire rack and roasted in the oven at 275F until the internal temperature was 120F. I took the steaks out of the oven and heated a cast iron pan to screeching hot. I added avocado oil to the pan because it has a high smoke point. I seared the steaks for 1 min per side and then let them rest for 10 min.

Best steak ever. As tender as tenderloin but with that beefy NY strip flavor. I’m sold on the reverse sear method.

I was reading your post and didn't even notice, I was drooling on my keyboard 🤤
 
Just had an order delivered from my local grocery. I get my meat, and a few sides that I really like, mostly from Omaha Steaks and other stuff from the grocery.

Something I don't understand though. When ordering from the grocery on-line it shows both delivery and in-store prices. Oddly it is less expensive to have the stuff delivered than buying in-store. For instance today's order was over $20.00 USD cheaper than if I had gone in the store including a 'driver tip'. I'm not complaining but I would expect delivery to cost more. For instance I ordered a 10 ounce bison rib eye steak today. In store the steak would have cost me $19.99 USD. On-line it cost me a little over $16.00 USD. :dunno:
 
Just had an order delivered from my local grocery. I get my meat, and a few sides that I really like, mostly from Omaha Steaks and other stuff from the grocery.

Something I don't understand though. When ordering from the grocery on-line it shows both delivery and in-store prices. Oddly it is less expensive to have the stuff delivered than buying in-store. For instance today's order was over $20.00 USD cheaper than if I had gone in the store including a 'driver tip'. I'm not complaining but I would expect delivery to cost more. For instance I ordered a 10 ounce bison rib eye steak today. In store the steak would have cost me $19.99 USD. On-line it cost me a little over $16.00 USD. :dunno:
only way it could be cheaper is, do you think the online deliveries collector is told to pick the units closest to the use by dates?
 
only way it could be cheaper is, do you think the online deliveries collector is told to pick the units closest to the use by dates?
Nothing I've gotten has been close to expiration. I think a more likely reason is that the more on-line orders there are the less store staff they need. Even the delivery driver is normally not a staff member but an independent delivery driver that mostly just gets tips and I always tip well as it can pay off in the end. Like today I tipped $11.00 and some change (I like round numbers) for a drive of, at the most, 5 minutes. Yet, even with the tip, I still saved over $20.00 USD than if I had shopped in the store. It also saves me time and hassle.
 
To add on to the post above...

Like I said I also ordered a 10 ounce bison rib eye. Since I have never had bison, and I got it for over $4.00 USD less than in-store price, I decided to give it a try but I know nothing about bison... so some questions for any that know bison. Thanks for any input. :)

1) First thing I noticed is that it is a much darker red than a normal beef rib eye. Is this just the nature of the beast or is it more the thing being totally organic grown? At least in the U.S., it is illegal to give bison any form of hormones or antibiotics.

2) How do I cook it? I don't mean the cooking method but, rather, how well done. It will be cooked on a stove top indoor grill. With a beef rib eye I aim for a bit over medium rare but not quite medium. I don't know if it is luck or being well trained in testing how well done by touch but, while probably not even 80%, I hit this goal pretty often. Do I aim for the same with the bison rib eye or, for the same flavor and tenderness, do I adjust how well done it should be?

3) Shoot, since this is my first cut of bison, I don't even know if what I got is decent or not? The below image is it. The central 'C' shaped fat line is thicker than I expected but I have zero idea as to what I should have expected or if this is good or bad with bison. ;)

Thanks for any input/help!!!! :)

bison rib eye.JPG
 
Shoot, since this is my first cut of bison, I don't even know if what I got is decent or not?
well, back in the mid 60's my dad would raise a beef for each of us kids every year. he decided one year to do me a favor and have one of his black Angus bred artificially to a bison. we had a hammer mill and we would grind our own corn. while mine was growing up I would throw corn in the feed trough and my semi-bison wouldn't touch it. it would chew on a piece of grass and look around like a wild animal. all the other beef would be digging in. we butchered our own meat and when I killed mine the meat was way darker than the pic you have and there was absolutely no fat or marbling anywhere. biggest thing was the meat was tough. will never do anything like that again.
 
well, back in the mid 60's my dad would raise a beef for each of us kids every year. he decided one year to do me a favor and have one of his black Angus bred artificially to a bison. we had a hammer mill and we would grind our own corn. while mine was growing up I would throw corn in the feed trough and my semi-bison wouldn't touch it. it would chew on a piece of grass and look around like a wild animal. all the other beef would be digging in. we butchered our own meat and when I killed mine the meat was way darker than the pic you have and there was absolutely no fat or marbling anywhere. biggest thing was the meat was tough. will never do anything like that again.
Hmmm, I hope that the fat line in what I got will help with the tenderness. :dunno: Shoot, it is the marble in a beef rib eye that makes it SSSOOOOO good, tender and flavorful.!
 

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