I just got this beauty from the butcher. It will be my first time preparing a stake.
All I got is a wood / coal grill, not even an electric oven. It’s relatively thick at about 3,5cm or inch and a bit.
Some or any tips would be welcome.
by marbit37
39 Comments
_chicken_butt
Is anyone gonna tell him?
0xTitan
Some advice… expect the steak to not be very good. You have absolutely no marbling on that steak, which is actually impressive. Also if the butcher gave that to you, he’s kind of an asshole and definitely thinks you are a dumb ass. You don’t need huge amounts of marbling, but you definitely need some. Hom much did you pay for that steak?
Accomplished_Ad8339
That’s one mighty cow.
MetalWhirlPiece
If you can control the temp on the grill, do a low and slow cook ideally 190-200 for a few hours and if you can use a foil pan or something to cleanly catch the rendered fat, pout that over the meat when you serve it.
if you by chance got a crock pot, just sear it on the grill and then crock pot it
it almost looks like a slow cooker cut, so might as well treat it like one.
Kirito_from_discord
That cow did calisthenics in its sleep and dead lifts after breakfast
rocksniffers
I would cook that steak in butter or bacon grease. There is no marbling. I am a huge fan of rib steaks though, cook it slow and steady.
SteaknSalt
What is this, looks like the cartoon steaks from Tom n Jerry
Key-Word1335
Guys relax. OP has gotta be fucking with us
Excellent_Tell5647
Stake
Apprehensive_Art7253
Please update once done
YoungBockRKO
Crazy piece of meat requires crazy cooking. Personally I would season with salt, pepper and garlic then smoke this until it hit 130 internal and then deep fry for a short time for a fantastic crust.
The complete lack of marbling is… insane.
geekeasyalex
To piggyback off what others have said- Having fat marbled throughout the meat is what creates a lot of tenderness, and this has next to no marbling. Even if you cooked this absolutely perfect It would still be a lot less tender than a steak with good marbling. Wish you the best with the cook
jdirte42069
I would do the always sunny milk steak recipe on this one boys.
HellcatTTU
Is this just what grass fed European steaks look like? I’ve cooked for a European friend once and he was blown alway by the taste of our steak, and indicated their grass fed steaks are just not fatty at all.
IanRT1
I lost my marbles looking at this steak
NumberVsAmount
Please sir…. Please, spare just a crumb of marbling?
Ok_Designer_6376
dont expect a great steak it has no marbling
T_Peg
It’s remarkable how many people use the wrong spelling of steak when it’s literally the name of the sub.
ArchegosRiskManager
This cow lived on a treadmill
soulstonedomg
Looks like red velvet cake
Warl0cke444
Results… I need the results
Primary-Border8536
The sub is called steak and people still spell it stake
No-Fisherman2796
Is the marbling in the room with us?
caleeky
I’d consider using the eye of this for tartare or carpaccio. Marinade and grill (high direct heat) the bone up and gnaw on it. E.g. with some souvlaki marinade.
Commercial_Career_97
That looks like elk or ostrich or bison based on color
Wrap it in bacon or baste it with beef tallow. It’s gonna be tough so I might marinate it overnight as well. Probably came from an older cow. I’ve never seen a steak like this in the states ever.
Hot_Penalty_666
That looks like it’s good for tartare. You can absolutely still enjoy that steak (or stake if its a fence post), its definitely like INCREDIBLY lean, i thought maybe it was a cut of elk or venison or something. Just don’t overcook it. Probably want to give it lots of time to marinate too, like at least 4 hours.
efrostee
Slow cook this in beef stock with some spices and spare yourself some chewing. Make some shredded beef tacos or something
ImmaNotHere
That’s leaner than the tower of Pisa.
dyatlov12
I would suggest marinating that and cooking it slow.
You can still make a lean piece of meat like that taste good. It just won’t stand on its own legs as much as fattier piece.
SerDavosSeaworth64
Genuinely curious what this will look like
Mdolfan54
The cow must have eaten another cow for dinner
Pugilist12
That’s not a great buy my guy
sullyqns
I thought this was play doh steak😂
ToastetteEgg
Is OP still chewing? It’s been 5 hours.
scheav
Stir fry is the way to get this to taste good.
Cut it into small pieces. Toss with a bunch of baking soda and a little water. Let sit for a couple hours. Rinse the beef. Cook in hot oil.
Weak-Product-7624
Hahaha holy moly, I didn’t know you could find a steak with that little marbling
Fine_Broccoli_8302
This looks like a steak from where I live in Mexico or other countries that don’t feed feed cattle lots of starch before slaughter to fatten them up. Zero marbling = tough.
It will likely be tough because there won’t be any fat inside the red areas, fat gives flavor and tenderness.
I’ve had luck with tough cuts by using sous vide, placing the steak in a heat resistant pouch for a few hours at your desired done temperature with a bit of salt and pepper.
39 Comments
Is anyone gonna tell him?
Some advice… expect the steak to not be very good. You have absolutely no marbling on that steak, which is actually impressive. Also if the butcher gave that to you, he’s kind of an asshole and definitely thinks you are a dumb ass. You don’t need huge amounts of marbling, but you definitely need some. Hom much did you pay for that steak?
That’s one mighty cow.
If you can control the temp on the grill, do a low and slow cook ideally 190-200 for a few hours and if you can use a foil pan or something to cleanly catch the rendered fat, pout that over the meat when you serve it.
if you by chance got a crock pot, just sear it on the grill and then crock pot it
it almost looks like a slow cooker cut, so might as well treat it like one.
That cow did calisthenics in its sleep and dead lifts after breakfast
I would cook that steak in butter or bacon grease. There is no marbling. I am a huge fan of rib steaks though, cook it slow and steady.
What is this, looks like the cartoon steaks from Tom n Jerry
Guys relax. OP has gotta be fucking with us
Stake
Please update once done
Crazy piece of meat requires crazy cooking. Personally I would season with salt, pepper and garlic then smoke this until it hit 130 internal and then deep fry for a short time for a fantastic crust.
The complete lack of marbling is… insane.
To piggyback off what others have said- Having fat marbled throughout the meat is what creates a lot of tenderness, and this has next to no marbling. Even if you cooked this absolutely perfect It would still be a lot less tender than a steak with good marbling. Wish you the best with the cook
I would do the always sunny milk steak recipe on this one boys.
Is this just what grass fed European steaks look like? I’ve cooked for a European friend once and he was blown alway by the taste of our steak, and indicated their grass fed steaks are just not fatty at all.
I lost my marbles looking at this steak
Please sir…. Please, spare just a crumb of marbling?
dont expect a great steak it has no marbling
It’s remarkable how many people use the wrong spelling of steak when it’s literally the name of the sub.
This cow lived on a treadmill
Looks like red velvet cake
Results… I need the results
The sub is called steak and people still spell it stake
Is the marbling in the room with us?
I’d consider using the eye of this for tartare or carpaccio. Marinade and grill (high direct heat) the bone up and gnaw on it. E.g. with some souvlaki marinade.
That looks like elk or ostrich or bison based on color
https://preview.redd.it/9od23bawhcbd1.jpeg?width=3024&format=pjpg&auto=webp&s=612b6bf8254dbb7d57fe99b42569828c71d054c7
Here’s where the rest of that cow went🤣
Wrap it in bacon or baste it with beef tallow. It’s gonna be tough so I might marinate it overnight as well. Probably came from an older cow. I’ve never seen a steak like this in the states ever.
That looks like it’s good for tartare. You can absolutely still enjoy that steak (or stake if its a fence post), its definitely like INCREDIBLY lean, i thought maybe it was a cut of elk or venison or something. Just don’t overcook it. Probably want to give it lots of time to marinate too, like at least 4 hours.
Slow cook this in beef stock with some spices and spare yourself some chewing. Make some shredded beef tacos or something
That’s leaner than the tower of Pisa.
I would suggest marinating that and cooking it slow.
You can still make a lean piece of meat like that taste good. It just won’t stand on its own legs as much as fattier piece.
Genuinely curious what this will look like
The cow must have eaten another cow for dinner
That’s not a great buy my guy
I thought this was play doh steak😂
Is OP still chewing? It’s been 5 hours.
Stir fry is the way to get this to taste good.
Cut it into small pieces. Toss with a bunch of baking soda and a little water. Let sit for a couple hours. Rinse the beef. Cook in hot oil.
Hahaha holy moly, I didn’t know you could find a steak with that little marbling
This looks like a steak from where I live in Mexico or other countries that don’t feed feed cattle lots of starch before slaughter to fatten them up. Zero marbling = tough.
It will likely be tough because there won’t be any fat inside the red areas, fat gives flavor and tenderness.
I’ve had luck with tough cuts by using sous vide, placing the steak in a heat resistant pouch for a few hours at your desired done temperature with a bit of salt and pepper.
After sous vide, sear at the end.
Otherwise, it might work in stew or fajitas.
Edit grammar