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Nice steaks!

post #1 of 12
9/3/08 at 11:42pm
Thread Starter 
I was running behind schedule, as often happens, and grabbed some preseasoned steaks from the meat counter for a quick dinner. Don't these, uh, bone in New York strips look good?

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post #2 of 12
9/4/08 at 4:30am
They don't look like strip steaks to me.

I would beware of the Manager's Special. It's usually price marked down because it hasn't sold yet and it's starting to spoil.
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post #3 of 12
9/4/08 at 5:33am
At $3.99 a pound either they are going , or they are not strips, and if they are it is the longest tail I have ever seen .It looks like it is rolled around the eye of the steak. The lower one looks something like a rib steak?
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post #4 of 12
9/4/08 at 6:17am
Sorry - I pretty much agree with the others here - those "steaks" are not something I'd buy.
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post #5 of 12
9/4/08 at 8:00am
at 5.95 for a quick meal of 2 seasoned steaks....I think it you'll be just fine.

seasoned steaks usually go on "managers special" at my grocer too as i think more people buy not seasoned so they have to get rid of them....let's be honest, for most supermarket "steaks" ....is "another" day older going to make a taste difference?

however, na, they don't look like strips to me either.
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post #6 of 12
9/4/08 at 8:45am
Strip steaks are typically boneless. The package does not call them 'strip' steaks. It says they are Beef Loin New York Steaks-bone in. Does that mean they came from a New York cow? :look: Usually, anything from the loin is good. How did you cook them?
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post #7 of 12
9/4/08 at 9:00am
Hi Teamfat :) Finding a surprise item at the grocery store could be a real treat for a last minute meal. Hope the meal went well.

The picture looks like you had one porterhouse and one ribeye, but it's difficult to tell from the picture.

happy cooking!

dan
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post #8 of 12
9/4/08 at 9:15am
It's a "New York" in the sense that it sure looks like a bone-in loin strip with the wing left on, rather than a "super-trimmed" bone-in loin strip. That much seems clear. The term "New York steak" used to mean boned out only in most parts of the country but it's a soft term as far as that goes. But, boned-out or left in, a New York must be taken from the strip.

What's confusing most of the other posters is that when the strip is trimmed, the wing is almost always taken off -- and in this case, it wasn't. Judging by the wing size, I'm guessing your particular steaks were taken from the rib end (as opposed to the sirloin end) of the strip. It would be nice to have someone who was an actual butcher comment on this, but as far as I can tell the labeling is legitimate; which seems to have been an implied question in your post, and has certainly become a point of comment.

Obviously, there are a lot of reasons the manager might have put them on special; just as obviously there are a lot of reasons why seasoning your own a minute is preferable to "pre-seasoned;" and still just as obviously there's the attraction of a bargain weighed against the WTF factor.

But the proof of the pudding was in the eating. So, how were they? Good?

BDL.
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post #9 of 12
9/4/08 at 4:28pm
Managers specials here usually have a use or freeze by date that's the same day or one day away. They are at the end of their useful shelf life but are far from starting to spoil. The only time its an issue is if the store relabels use by dates(one here got busted for it and closed down).
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post #10 of 12
9/4/08 at 5:08pm
A couple of restaurants I worked at had tricks for serving meat and fish past their prime, and they involved adding a flavor to mask the condition of it. I wonder if that's the case here?
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post #11 of 12
9/4/08 at 8:05pm
Thread Starter 
It is somewhat hard to tell from the one photo I provided, but looking at the package in person it was obvious. Those were a couple of boneless ribeyes, no doubt about it. In general I shy away from preseasoned meats, much preferring to treat them myself, but the obvious mislabeling caught my eye and I had to buy them. Their seasoning was basically salt, pepper, onion and garlic powders, with a good splash of colorful but flavorless paprika. Pan seared, rare, with a mushroom, onion, spinach saute of sorts on the side. In truth, a decent dinner for $5.95.

mjb.
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post #12 of 12
9/5/08 at 5:47am
As I said I thought they were rib eyes. I would be careful when buying seasoned, as they tend to buy the cheapest grade and put the magic powder on it. This chemical blend usually contains a tenderizer as well as seasonings (papaine or derivative of) which in fact makes the meat go bad faster. Outback dips their steaks in a chemical mix about 2 hours before service, thats why if you order very rare there is very little blood on plate. It also plays havoc with your stomach if you eat there a lot.
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