Google Groups no longer supports new Usenet posts or subscriptions. Historical content remains viewable.
Dismiss

Costco vs Trader Joe's balsamic vinegar - please help

116 views
Skip to first unread message

Adam

unread,
Oct 6, 2012, 4:21:21 PM10/6/12
to
Need a balsamic vinegar for marinating rib-eye steak.
Which one?


Brooklyn1

unread,
Oct 6, 2012, 5:24:27 PM10/6/12
to
"Adam" wrote:
>
>Need a balsamic vinegar for marinating rib-eye steak.
>Which one?

Why would anyone want to?

Chemo

unread,
Oct 6, 2012, 5:34:45 PM10/6/12
to
He's making din din for Andy.

Paul M. Cook

unread,
Oct 6, 2012, 6:03:49 PM10/6/12
to

"Adam" <adam@no_thanks.com> wrote in message
news:k4q3s2$b4p$1...@news.albasani.net...
> Need a balsamic vinegar for marinating rib-eye steak.
> Which one?

Why ruin such a nice steak? Ribeye is probably the best cut of meat you can
buy and needs no marinating.

Paul


Adam

unread,
Oct 6, 2012, 7:50:06 PM10/6/12
to

"Paul M. Cook" <pmc...@gte.net> wrote in message
news:k4q9s7$jrf$1...@dont-email.me...
Thanks (Paul et al), that's what I thought but found a recipe with good
reviews ...
http://allrecipes.com/recipe/savory-garlic-marinated-steaks/detail.aspx

Maybe I should stick with the usual oil and garlic salt then
sear and stick in the oven?


Brooklyn1

unread,
Oct 6, 2012, 8:30:14 PM10/6/12
to
On Sat, 6 Oct 2012 16:50:06 -0700, "Adam" <adam@no_thanks.com> wrote:

>
>"Paul M. Cook" <pmc...@gte.net> wrote in message
>news:k4q9s7$jrf$1...@dont-email.me...
>>
>> "Adam" <adam@no_thanks.com> wrote in message
>> news:k4q3s2$b4p$1...@news.albasani.net...
>>> Need a balsamic vinegar for marinating rib-eye steak.
>>> Which one?
>>
>> Why ruin such a nice steak? Ribeye is probably the best cut of meat you
>> can buy and needs no marinating.
>>
>> Paul
>>
>
>
>Thanks (Paul et al), that's what I thought but found a recipe with good
>reviews ...
>http://allrecipes.com/recipe/savory-garlic-marinated-steaks/detail.aspx


That recipe says nothing about which steak. That marinade may be fine
for a tougher cut like round or chuck but it would ruin a rib steak.
And I see no culinary use whatsoever for the cheapo faux balsamic they
sell at stupidmarkets... it really belongs in the housewares section,
with the drain cleaners.
>
>Maybe I should stick with the usual oil and garlic salt then
>sear and stick in the oven?

A rib steak needs no more than a wee bit of salt and pepper.

sf

unread,
Oct 6, 2012, 9:51:47 PM10/6/12
to
On Sat, 6 Oct 2012 16:50:06 -0700, "Adam" <adam@no_thanks.com> wrote:

>
Either balsamic would work, pick the least expensive one. Your
marinade would work with skirt steak for fajitas or maybe a hangar
steak, but don't mess up a decent rib eye, NY or filet with something
like that unless you are trying to improve a piece of supermarket
"standard" grade meat.

A word of caution though, you might over cook the steak if you finish
it in the oven. Most supermarket steaks are cut too thin for that
treatment. It will be cooked by the time you finish searing it. Use
your instant read thermometer if you haven't cooked steak that way
before.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

Paul M. Cook

unread,
Oct 6, 2012, 10:30:14 PM10/6/12
to

"Adam" <adam@no_thanks.com> wrote in message
news:k4qg3f$4ng$1...@news.albasani.net...
Lightly salt and pepper both sides. Sear under the broiler till medium
rare. Top with a pat of butter.

That's all it needs.

Paul


Adam

unread,
Oct 6, 2012, 10:35:29 PM10/6/12
to

"sf" <s...@geemail.com> wrote in message
news:dcn178his8o79gvh3...@4ax.com...
Thanks, and got it ... go light on seasoning for rib eye (or good cut)
steak.
I usually don't eat much red meat but bought a tray of rib eye when
Safeway recently had a sale. Quality seems good and nice thickness. So
far,
my sear and stick in the oven method results in a nice medium-rear done
steak.
Total cooking time is about 5-6 minutes.


sf

unread,
Oct 6, 2012, 11:00:03 PM10/6/12
to
On Sat, 6 Oct 2012 19:35:29 -0700, "Adam" <adam@no_thanks.com> wrote:

> Thanks, and got it ... go light on seasoning for rib eye (or good cut)
> steak.
> I usually don't eat much red meat but bought a tray of rib eye when
> Safeway recently had a sale. Quality seems good and nice thickness. So
> far,
> my sear and stick in the oven method results in a nice medium-rear done
> steak.
> Total cooking time is about 5-6 minutes.

Glad to hear you've got it under control.

Pico Rico

unread,
Oct 6, 2012, 11:17:46 PM10/6/12
to

"Adam" <adam@no_thanks.com> wrote in message
news:k4qg3f$4ng$1...@news.albasani.net...
I would, especially with a ribeye.

Soy sauce on steak?? Why not just buy some beef jerky? Maybe it is just
me, but I cringe when I see someone adding soy to decent beefsteak.


Ed Pawlowski

unread,
Oct 6, 2012, 11:41:24 PM10/6/12
to
On Sat, 6 Oct 2012 13:21:21 -0700, "Adam" <adam@no_thanks.com> wrote:

>Need a balsamic vinegar for marinating rib-eye steak.
>Which one?
>

Neither is a real balsamic. If you really want that flavor on the
steak, put a couple of drops of Aceto Balsamico Tradizionale after
cooking

Ed Pawlowski

unread,
Oct 7, 2012, 12:52:41 AM10/7/12
to
On Sat, 6 Oct 2012 19:35:29 -0700, "Adam" <adam@no_thanks.com> wrote:



> So
>far, my sear and stick in the oven method results in a nice medium-rear done
>steak.

How do you do the front?
>

Pico Rico

unread,
Oct 7, 2012, 1:00:17 AM10/7/12
to

"Ed Pawlowski" <e...@snet.net> wrote in message
news:3j2278phcahftmvlp...@4ax.com...
somebody should develop an after-the-fact spell checker to come up with
these types of comments automatically.


Message has been deleted

Ed Pawlowski

unread,
Oct 7, 2012, 1:52:56 AM10/7/12
to
On Sat, 6 Oct 2012 22:00:17 -0700, "Pico Rico" <Pico...@nonospam.com>
wrote:
Yeah, but it would put me out of work being a smart ass.

Gary

unread,
Oct 7, 2012, 7:50:39 AM10/7/12
to
"Paul M. Cook" wrote:
>
> Lightly salt and pepper both sides. Sear under the broiler till medium
> rare. Top with a pat of butter.
>
> That's all it needs.

You put a pat of butter on top of a nicely broiled rib-eye steak?
Why?

G.

Pico Rico

unread,
Oct 7, 2012, 2:02:59 AM10/7/12
to

"Ed Pawlowski" <e...@snet.net> wrote in message
news:156278phjc318v7hn...@4ax.com...
there are other avenues for your efforts. Might cause you to up your game a
bit, though. :)


Paul M. Cook

unread,
Oct 7, 2012, 9:56:03 AM10/7/12
to

"Gary" <g.ma...@att.net> wrote in message news:50716C8F...@att.net...
Cuz it tastes good. In fact it tastes GREAT. All the steak houses do it
that way.

Paul


Nancy Young

unread,
Oct 7, 2012, 10:45:43 AM10/7/12
to
Even a nice compound butter, using herbs, it's so great on a steak.
Even a ribeye.

nancy

Pico Rico

unread,
Oct 7, 2012, 10:54:34 AM10/7/12
to

"Nancy Young" <replyto@inemail> wrote in message
news:507193d0$0$29784$882e...@usenet-news.net...
That was my thought. With some gorgonzola.


Jean B.

unread,
Oct 7, 2012, 12:40:50 PM10/7/12
to
I almost never eat steak now, but a few years ago I read that
steak places do that. It does add a nice touch to the steak.

Going back to the OP... I love marinades, but I never marinate
good steaks. So my vote is with the consensus opinion.

--

George M. Middius

unread,
Oct 7, 2012, 1:36:26 PM10/7/12
to
Adam wrote:

> Need a balsamic vinegar for marinating rib-eye steak.
> Which one?

Ask Pooh.


George M. Middius

unread,
Oct 7, 2012, 1:38:15 PM10/7/12
to
Paul M. Cook wrote:

> Why ruin such a nice steak? Ribeye is probably the best cut of meat you can
> buy and needs no marinating.

Agree 102%. (I'm a little feverish today.)

Balsamico can contribute. Add a little to the pan gravy if you're
cooking on the stovetop. Or you can top a broiled steak with a
compound butter that has a little balsamico in it.


George M. Middius

unread,
Oct 7, 2012, 1:39:46 PM10/7/12
to
Shelley, why are you yapping? This is an actual cooking thread.

> >http://allrecipes.com/recipe/savory-garlic-marinated-steaks/detail.aspx

> That recipe says nothing about which steak.

I'm sure it'd be fine for Old Goat Steak. You are willing your body to
culinary science, right?

George M. Middius

unread,
Oct 7, 2012, 1:40:53 PM10/7/12
to
Ed Pawlowski wrote:

> >far, my sear and stick in the oven method results in a nice medium-rear done

> How do you do the front?

He turns the stick around, maybe.


George M. Middius

unread,
Oct 7, 2012, 1:41:35 PM10/7/12
to
Gary wrote:

> You put a pat of butter on top of a nicely broiled rib-eye steak?
> Why?

You wouldn't understand.


George M. Middius

unread,
Oct 7, 2012, 1:44:22 PM10/7/12
to
sqwishy backs the wrong horse.

> >> Need a balsamic vinegar for marinating rib-eye steak.
> >> Which one?
> >
> > Why ruin such a nice steak?
>
> Why respond to such an obvious troll?

Ha! You stepped in it again, sqwish.

Brooklyn1

unread,
Oct 7, 2012, 3:18:54 PM10/7/12
to
Don't you slather your prime rib with Heinz red... where's Stanley?

I don't care for butter on any cut of beef (not kosher), but I enjoy a
good beef steak smothered with a heap of well caramelized onions.
Message has been deleted

jmcquown

unread,
Oct 7, 2012, 4:45:05 PM10/7/12
to
"Gary" wrote in message news:50716C8F...@att.net...
****************
Because it tastes good :)

Jill

Nancy Young

unread,
Oct 7, 2012, 4:58:33 PM10/7/12
to
On 10/7/2012 10:54 AM, Pico Rico wrote:
>
> "Nancy Young" <replyto@inemail> wrote in message

>> On 10/7/2012 9:56 AM, Paul M. Cook wrote:
>>> "Gary" <g.ma...@att.net> wrote in message

>>>> You put a pat of butter on top of a nicely broiled rib-eye steak?
>>>> Why?
>>>>
>>>
>>> Cuz it tastes good. In fact it tastes GREAT. All the steak houses do it
>>> that way.
>>
>> Even a nice compound butter, using herbs, it's so great on a steak.
>> Even a ribeye.

> That was my thought. With some gorgonzola.

Agreed, I've had that, too. Just a shimmer on a flat iron steak,
it was delicious.

nancy

Cheryl

unread,
Oct 7, 2012, 11:28:03 PM10/7/12
to
Flat iron steak is one of my favorite cuts. I've never tried it with a
butter pat, but it might add to it. I will be trying this.

I had a steak tonight for an early dinner to celebrate my mom's
birthday. We decided rather than cook, to get take out from Outback. I
got there an hour late so my steak and baked potato were horribly cold.
My fault. I move very slowly these days, but I actually drove! I've
mostly gotten off of the prescription pain meds but I took one of the
long acting along with ibuprofen tonight. I guess the outing today was
too much. But I need to get back to living. :)


Jean B.

unread,
Oct 8, 2012, 12:57:24 AM10/8/12
to
Absolutely not re the catsup! Ugh. If it were a lesser steak,
I'd marinate it. A prime rib... either s + P, or that plus
butter. I rarely eat steaks now, and have only tried the butter
once or twice. It is very nice but not the way I have
traditionally done it. I wouldn't mind some nice browned onions
on the side.

--

Paul M. Cook

unread,
Oct 8, 2012, 4:03:35 AM10/8/12
to

"Nancy Young" <replyto@inemail> wrote in message
news:507193d0$0$29784$882e...@usenet-news.net...
Sure sure. Take a half pound of butter and whip it with some fresh chopped
parsley then form into a log and wrap tightly in plastic then chill. That's
another great way to top of a fine steak. Parsley is a great flavor
enhancer.

Paul


0 new messages