This week, we are going to talk about steak. I love a good steak, but we don’t have it often. My favorite is ribeye, Mr. Incredible likes a New York Strip. From a budget-conscious perspective, though, beef in general, let alone steak, isn’t always at the top of the list.
I’ve been around the LC crowd for a lot of years, and sometimes, it seems like everyone is eating foie gras, colossal shrimp, lobster, and prime rib. It’s easy to feel left out when you look down at your extremely-tasty-but-$1-cost omelet again. When it comes to mealtime, I have champagne tastes and a beer budget so, over time, I’ve learned certain tricks when it comes to satisfying my desire to eat a pricey cut of meat. This is one of those tricks.
There’s a small grocer here who occasionally does a great sale on T-bones. One day, while I was online, obsessing over food, I was reading about cuts of beef. It turns out that the T-bone (and its friend, the Porterhouse) is comprised of two different pieces of beef. One side is where they cut the NY Strip and the other side is where they cut the tenderloin. I had to read that twice. What?
I stayed fixated on that fact for months. It’s not uncommon to find T-bones on sale here for as low as $5/lb, but I wanted to wait for just the right deal. Then, they went on sale for $3.99/lb with a two pack limit. Now, keep in mind that this is not Wagyu beef, but it’s still good enough steak. I went in twice and bought two packs each time, which I brought home so I could play “Butcher Shop”.
As you can see, there’s a decent amount of beef on each side of the bone. I looked through the available packages to find the bigger ones while the other shoppers seemed more interested in the smaller ones.
When I got these home, I set up my cutting board and sliced down the side of the strip steak, right along the bone. I did the same on the loin side, and made two separate stacks. I also set the bones aside. Once I had gone through the steaks, I bagged all of the bones and stuck them in the freezer. I will roast those later and make a few quarts of beef stock but right now, I’m full up on quarts of turkey stock, leftover from the holidays.
I didn’t take any more pics, but there were 16 steaks total from my four packs. It was payday week, so I invested $65 in them. I packed 8 two packs of strips, and four 4 packs of loins with my foodsaver, so they will not be in danger of becoming freezer burnt.
On sale, beef loin runs $10-13 per pound and strips run about $8, so I would estimate my savings on the meat alone at about $100, then I’ll probably get another 4 quarts of beef stock at around $1-2 per quart.
With this deal, we will have steak to last till sometime during grilling season, when I’ll catch a truckload sale and get more. Whether it’s my favorite or his favorite, who knows, and who cares as long as it’s a great steak!
While we are on the subject of steak, here is a steak sauce recipe I came up with several months back. I eat mine plain with S&P and butter, but the husband likes to slather his food in sauce. It doesn’t matter what food it is, or how great of a cook I am, the meat gets sauced. I don’t take it personally, when it comes to condiments, that man has serious issues.
20 minute low carb, sugar free steak sauce
One half cup of crushed tomatoes
1/2 tsp of garlic powder
1/2 tsp onion powder
T of chili powder
T of Worcestershire
T of vinegar
One squirt of yellow mustard
A packet of sweetener
Whisk it all together, bring it to a simmer on the stove, turn off the fire then let it cool.
This keeps well in the fridge in a jar.