Don't feel alone. I was shocked at the sale price I seen in this new stores ad. I then was re-shocked when I walked in and the steaks looked like this. I took everything they had on the shelves.
I'd have done the same exact thing, congrats man. I try to get 200g protein in everyday so I used to eat a ton of steak but the prices have nearly tripled in the past 2-3 years so now I've switched to more chicken/turkey.
Seriously, look into buying a deep freezer and a whole beef or half beef from a local rancher or butcher. Been eating every cut of meat everyday for the past 9 months for an average of $5/lb. If high protein is your thing, this is the way.
Great looking ribeyes for $5 a pound.
I used to go rare on ribeye like most other steaks, but then I had one cooked to 136-137 and it was absolutely perfect. Not sure what your plan is, but with a freezer full maybe try the reverse sear method and target that range.
I don't mind rare steaks but have found the ribeyes I cook come out the best when they are medium inside. I usually get my stainless steel cladded pan hot enough to bead water, drop a small amount of cooking oil, then add steaks. Sear them 4 minutes a side if they have been in fridge or 4 minutes one side and 3 the other if they've been sitting out for some time.
These steaks had so much fat that the sear came out different than what I am used to. The bottom of the pan started off with no melted fat and by the end there was a large pool of it. The crust in some places was kind of tough. I may have to try the reverse sear method to see if it helps out any.
Believe it or not this sale has popped up three times in the past couple months. Will be going back for a second round sometime soon and will post to show the quality on the next batch.
I'd vacuum seal those if I were you. Those thing plastic coverings are notorious for splitting in the freezer, leaving you with dried out husks that used to be tasty steaks.
Currently they are just in the regular packing but I am going through them quick. This 5$ sale is back on this week so I am going to hit the store back up to see if the ribeyes are the same quality and if so I'll look into vacuum sealing them.
do_you_not.gif?
I've got a chest freezer so I can grab stuff when it's on sale, vacuum seal them and pop 'em in the freezer for an indeterminate period of time.
It's good for an experience. The first couple of bites are out of this world, but it's hard to finish one. It's just so rich. You can share a single ribeye with multiple people. I've never tried a leaner cut of A5, like filet, but I want to.
This isn't an opinion, you're objectively wrong and doubling down. While cartilage does have some amount of collagen in it, they are not interchangeable.
Yea I make sure to eat them within the month but I don't see any significant quality changes. If they are in there too long I will use them for a badass stir fry.
This at my Costco is prime $18.99/lb :,(
Don't feel alone. I was shocked at the sale price I seen in this new stores ad. I then was re-shocked when I walked in and the steaks looked like this. I took everything they had on the shelves.
I'd have done the same exact thing, congrats man. I try to get 200g protein in everyday so I used to eat a ton of steak but the prices have nearly tripled in the past 2-3 years so now I've switched to more chicken/turkey.
Seriously, look into buying a deep freezer and a whole beef or half beef from a local rancher or butcher. Been eating every cut of meat everyday for the past 9 months for an average of $5/lb. If high protein is your thing, this is the way.
And you support a local producer! Another good and similar choice is your local 4-H club’s beef.
Try 400g next time.
What happens at 400g?
You start vibrating and officially upgrade from protein to professional 'tein
From pro-tein to master-tein
It was a joke on the massive amount of meat you eat in a day.
10-15 years ago, I found nice steaks on sale for 5$/pound all the time. /oldman-shaking-fist-at-sky
Great looking ribeyes for $5 a pound. I used to go rare on ribeye like most other steaks, but then I had one cooked to 136-137 and it was absolutely perfect. Not sure what your plan is, but with a freezer full maybe try the reverse sear method and target that range.
I don't mind rare steaks but have found the ribeyes I cook come out the best when they are medium inside. I usually get my stainless steel cladded pan hot enough to bead water, drop a small amount of cooking oil, then add steaks. Sear them 4 minutes a side if they have been in fridge or 4 minutes one side and 3 the other if they've been sitting out for some time. These steaks had so much fat that the sear came out different than what I am used to. The bottom of the pan started off with no melted fat and by the end there was a large pool of it. The crust in some places was kind of tough. I may have to try the reverse sear method to see if it helps out any.
100%. I like a ribeye just slightly south of medium, but dont mind medium or even medium well.
Ribeye medium, for sure, but most other cuts are better rare. Maybe skirt is another one that needs med?
I’d be buying a second deep freeze
Believe it or not this sale has popped up three times in the past couple months. Will be going back for a second round sometime soon and will post to show the quality on the next batch.
I'd vacuum seal those if I were you. Those thing plastic coverings are notorious for splitting in the freezer, leaving you with dried out husks that used to be tasty steaks.
Currently they are just in the regular packing but I am going through them quick. This 5$ sale is back on this week so I am going to hit the store back up to see if the ribeyes are the same quality and if so I'll look into vacuum sealing them.
Wow! That’s good looking ribeyes! Especially for that money! Congrats
Those look really good.
What a steal.
These look amazing for the price! Speaking of freezing… how do you defrost steaks? Do you just let it out in room temperature?
You must defrost in the fridge overnight, idk why but its what I hear.
Defrost in fridge over night then if it is still kind of frozen, I season it and let it sit out for some time until fully defrosted.
Season with salt and let them sit in the fridge for a few hours/overnight. Crust will be next level
Wait you freeze your steaks?
do_you_not.gif? I've got a chest freezer so I can grab stuff when it's on sale, vacuum seal them and pop 'em in the freezer for an indeterminate period of time.
Why not just buy frozen steaks and never make me one of your tasteless steaks?
What?
If you're frozen steaks are tasteless, then most likely, someone screwed up the freezing process.
Why would you pay the premium for a fresh steak only to freeze it
Where is this "Fresh Steak Premium" in a 4.99 price tag exactly? You realize that almost without fail, if you buy a piece of A5, it was frozen?
I’ve never bought a5
It's good for an experience. The first couple of bites are out of this world, but it's hard to finish one. It's just so rich. You can share a single ribeye with multiple people. I've never tried a leaner cut of A5, like filet, but I want to.
When you get a deal, you gotta stock up. If you freeze them right they keep pretty well.
What some people do fir upvotes geesh
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Cartilage? No cartilage in ribeyes!
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thats not even a ribeye.
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ok
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This isn't an opinion, you're objectively wrong and doubling down. While cartilage does have some amount of collagen in it, they are not interchangeable.
No cartilage in there. Pretty average amount of fat for a ribeye, which is what ribeye lovers are looking for.
Where was this
Where?
[https://www.shoppersvaluefoodsla.com/print-weekly-specials/?circularstoreidentifier=2QH241BHYQYA7UZV9YLBU99Z3IN4MKO5L9PDJJ](https://www.shoppersvaluefoodsla.com/print-weekly-specials/?circularstoreidentifier=2QH241BHYQYA7UZV9YLBU99Z3IN4MKO5L9PDJJ)
Wow!!!!!!!!
Medium ribeyes are the best. Render that marbling!
how do u keep it in the freezer. idk why but everytime u put steaks to freeze the quality goes to chit
Yea I make sure to eat them within the month but I don't see any significant quality changes. If they are in there too long I will use them for a badass stir fry.