Sterling Silver Premium Ribeye Loin

[Sonnie Parker]

We buy those from a local grocery supplier that let's the public buy from them too. We buy the whole loin at $10.14lb. We got 14 steaks out of the last loin that weighed right at 19lbs. I slice them about 1.25-1.5 inches thick.

Cooked to 130 degrees on the grill at 600 degrees in 10 minutes. Turns out just under medium... perfect.

We cannot buy steaks this good at ANY restaurant ANYwhere... and I have eat at a LOT of steak restaurants in my lifetime.

I slice them, then vacuum seal them. I take them out of the freezer about 10-12 days before cooking to let them age a little longer in the fridge. If I get the loin when it's already aged a few weeks, I'll leave the whole loin in the vacuum seal it comes packed in, in the fridge for about 7-10 more days. Then all I have to do is thaw and cook. But they are harder to get already aged more than about a week or so. Aging them another 10-12 days does the trick. They are just super tender and juicy every time we eat one.

Don't get me wrong... there are some good steaks at a few restaurants, but they want from $30-50 for one... and it's still not quite this good.

Cooked one just tonight...

 

[Sonnie Parker]

Recognize that roll Wayne?

 

[Todd Anderson]

It's only breakfast time...and for some reason I'm craving steak!

That looks delicious!

 

[Sonnie Parker]

Steak and eggs!

 

[Todd Anderson]

If that were a possibility at the moment, it would be happening!

I went on this 8 day sea kayaking off the coast of Nova Scotia back in the late 90s... 8 days away from any kind of running water or electricity. We had to pack our own food. Our guide brought steaks. 4 Days into the trip he left them out on these rocks by the ocean over night. I'd be lying if I didn't find it rather insulting to my modern "need to refrigerate everything" mindset...but, man... those steaks tasted incredible when we cooked them up the next evening!

Have you ever tried aging your steaks at room temperature? I haven't...just curious

 

[Sonnie Parker]

I have not ... after a couple of days at room temp they will begin to spoil, unless vacuum sealed, then it wouldn't be much longer after that before they begin to spoil.

Of course I haven't had need to... these are as tender as you would want them and taste delicious. No reason to try to fix anything that isn't broke, if you know what I mean.

 

[tesseract]

I used to work in a beef packing house (such a miserable job, joined the Army infantry and liked it better, really) and we sent Sterling Silver to Arby's restaurants. Surprising that a fast food chain goes for that level of quality.

 

[Sonnie Parker]

I wonder if it's the same Sterling Silver. I was thinking that was the name that Kelly's gave to it, but it could be a national item. If so, that is impressive that Arby's would use it.

 

[tesseract]

It is a standardized grading system and was second from the very best when I was at Excel about 25 or so years ago.

https://www.ams.usda.gov/sites/default/files/media/LSG-2 -- Sterling Silver -- 040505.pdf

http://sterlingsilvermeats.com/faq/

 

[Sonnie Parker]

Ahhh... I see. So it's a grading label. They did say it was the next to best there is... and the best was not that much better although $3 per lb more.

 

[Tonto]

That's a great price. We don't have an outlet like that...that I'm aware of (going to have to look now). We do have a Costco thought the takes the rib loin & fillets the cap off, rolls it up & ties it with butchers twine & slices them about 2" thick. They are $20/lb, but you get all cap! And that's the best part hands down so I justify it that way. And we only eat it a couple of times a week so that helps!

 

[AudiocRaver]

Sonnie, you are killing me! Looks like Ribeye heaven!

We are back from house hunting, and it looks like our move to NC is rolling forward! Come August/September time frame, when you post a set of photos like that, you better have an extra steak to throw on that grill, 'cause I'll only be a few hours away.

 

[Sonnie Parker]

You know I will

 

[Sonnie Parker]

20 bucks a lb Tonto... that's getting on up there, but sounds like a good portion of meat. The thing with what we get... it is all just as tender as it can be... the entire steak, so it's not like you are wasting your money on a tough section like you might if it's regular grocery meat.

 

[Tonto]

Yep, it's pricey. I was kidding about the couple of times a week thing. We only splurge 2-3 times a month. I sear them really well then finish them to medium rare with indirect heat. It sounds like your find is really good. Hope I can find a place like that around here.

Have you ever tried dry aged beef (30-45 day's, exposed to air in a cooler)? I hear that is the best of the best!

 

[mechman]

The one thing that I have always found lacking by me recently (my butcher shop burned down about two years ago) is a good butcher shop. They say change is good. I disagree when it comes to the end of butcher shops in favor of the chain stores. I drove 30 miles one way to go to my old butcher shop. It was one of only two or three left in St. Paul when it burned down.

Sonnie - I'm retiring in 3 weeks. When the wife and I do the southern tour, save me a thick one!

 

[Sonnie Parker]

Have you ever tried dry aged beef (30-45 day's, exposed to air in a cooler)? I hear that is the best of the best!

I have studied up on it... and almost purchased a dry age machine to stick in our other fridge. However, after talking to a few guys who have done both, there's no difference... aging is aging when it comes to tenderness and taste... AND the drawback to dry aging is you waste some meat and some fat that you have to cut off. You can also bypass the aging with a very well known trick of coating both sides of any steak with course Kosher salt for about an hour (30 minutes for each 1/2 inch of thickness) before cooking it... making sure you wash off all the salt of course... and don't try to use regular table salt. It will make it super tender, but it doesn't give you the aged taste.

Sonnie - I'm retiring in 3 weeks. When the wife and I do the southern tour, save me a thick one!

You should be able to make our first evaluation in July... just plan on coming on down and I'll cook all of you a nice THICK steak!

 

[Leonard Caillouet]

Sonnie, are you trying to make sure that we all show up at the next listening event by tempting us with all this meat posting?

 

[Sonnie Parker]

There ya go... great idea!

 

[mechman]

When will that be? On a weekend? Even though I'll be retired from my job, I'm still coaching hockey and I'll be busy with that during the middle of the week until the end of August.

 

[tesseract]

If I don't make it, you can still mail me one of those steaks!

 

[Sonnie Parker]

lol... I hear ya... you want me to cook it first?

@mechman ... we usually start on Thursday to Thursday night... all day Friday and Saturday... most some times on Sunday ... and Wayne usually hangs around for a few more days. Last time everyone but Wayne was gone when we got back from worship service on Sunday.

 

[tesseract]

lol... I hear ya... you want me to cook it first?

Nah, let it age. I am eating a cafeteria tuna steak right now, have pity!

 

[Sonnie Parker]

I'm crying on my violin strings!

 

[Leonard Caillouet]

I almost reported that post, Dennis. It has no place ruining the meat thread.