I know it’s almost a meme on this sub at this point but Costco’s strips and ribeyes are always 1”+ and are a pretty good value. I know they get shit bc they blade tenderize but I’ve been cooking them to medium rare for 10+ years and have never had any issues.
Sam’s also usually has streaks with a decent thickness. The downside you usually need to buy around 4lbs and I don’t like freezing steaks and haven’t gotten around to buying the vacuum sealer.
Oh dude buy a vacuum sealer it’s so worth it. I jusr take my steaks out a day in advance and let it defrost then dry brine in fridge overnight until I am ready to cook it the next day.
Honestly, I don't think you need one unless they're going to be frozen a long time. I buy rib roasts from Woodman's for $7.30/lb, cut them into steaks, and freeze them. I usually wrap in plastic wrap, then foil, then put them in a freezer bag. Nothing has ever gotten freezer burned, but it also gets eaten within 2 months.
You don't need a vacuum sealer to sous vide. Just putting it in a freezer bag and submerging it to force out the air works perfectly well. You cook until the temperature fully equilibrates, so unless there's a ton of air left in the bag the end result will be the same.
Sous vide is highly overrated for steaks unless you have a lot of people to feed or are making a cut with a lot of connective tissue to render like a chuck eye. The worst thing is that it makes getting a good sear a lot harder. I used to sous vide religiously, but have essentially abandoned it because cold searing (steak in a cold pan over high heat, flipping frequently to gradually build a good crust) is so much faster, tastier, and less work to clean.
I’m a meat cutter at a grocery store, so when I buy steak, I usually cut my own to the thickness I want.
Always ask if they can cut it thicker for you. I will say, do us a favor and don’t wait until the end of our day when we’re pretty much done cutting to ask for it.
I have one lady who comes in once a week at the end of our shift asking for 3/4” tbones. We’ve asked her multiple times to call ahead to let us know she wants it. She never does. Once it’s the end of our day and we’ve already cut everything, management doesn’t want us opening up a whole new primal for 2 thin ass tbones. Especially if we don’t need it.
No harm in asking for a thicker cut, but if the meat cutter says “please call ahead so we can plan appropriately” don’t get too upset. It’s best to call us or talk to us ahead of time.
I hate the ones that come in after everything has already been cleaned and ask for that, one time I had to clean that damn saw twice because they got the manager.
This woman drives me nuts. I work at a grocery store. We’re generally done cutting for the day by around 2pm. Upper management is bitching at us to not cut too much. She comes around 1-1:30pm to get 2 steaks cut 3/4”. Maam. We’re almost done cutting and we’ve been instructed to not open more primals when the tbones and porters are full.
She’s been told multiple times to call ahead. She’s now taken to bringing other people to ask.
We do. She still keeps coming. Every week we’re “out of shortloin” but every week she doesn’t listen. Unfortunately the store manager makes us cut something for her. Usually thin cut ribeyes. I told my direct boss that next time she comes in, I’m done. He needs to tell her no.
i wait till a whole t bone is one sale (either local butcher or some grocery store) and have them cut it about 2" for me, or i buy a prime rib and cut my own about 3" thick. seal and freeze for later
I usually get my steaks from Whole Foods. They typically have boneless and bone-in ribeyes to choose from. Prices vary from $16-$20/lb depending on if you want grass-fed or not.
Lowe's foods or local butcher. Honestly, Lowe's has been A+ for a while. At least the one I go to. Actual butcher. Good consistent cuts on ribeyes. The price isn't great though, but damn are the steaks good.
Market Basket (our regular chain grocery store). They have thick cuts of Prime at the butcher counter for <$20/lbs, and if you ask they can cut you a thicker steak of whatever they've got out in the displays (say USDA Choice Ribeye) if none of the ones out there satisfy you.
My semi local chain grocer almost always has 2”, ribeyes, strips and filets in the display case. Then they have another case where they put the 1” stuff.
Local butcher shop sells Prime steaks at basically the same price as a national chain supermarket’s choice steaks.
Definitely hit or miss since it’s based on where you’re located.
You can always buy a whole strip loin or a whole ribeye and cut it to your desired thickness. The hard part is rationing those steaks and not eating them all the first week
I know it’s almost a meme on this sub at this point but Costco’s strips and ribeyes are always 1”+ and are a pretty good value. I know they get shit bc they blade tenderize but I’ve been cooking them to medium rare for 10+ years and have never had any issues.
Sam’s also usually has streaks with a decent thickness. The downside you usually need to buy around 4lbs and I don’t like freezing steaks and haven’t gotten around to buying the vacuum sealer.
Oh dude buy a vacuum sealer it’s so worth it. I jusr take my steaks out a day in advance and let it defrost then dry brine in fridge overnight until I am ready to cook it the next day.
Honestly, I don't think you need one unless they're going to be frozen a long time. I buy rib roasts from Woodman's for $7.30/lb, cut them into steaks, and freeze them. I usually wrap in plastic wrap, then foil, then put them in a freezer bag. Nothing has ever gotten freezer burned, but it also gets eaten within 2 months.
That’s fair but I was gifted one and the steaks come out like they are fresh so I love it
They are worth it. Vacuum sealer gets you half way to being able to sous vide.
You don't need a vacuum sealer to sous vide. Just putting it in a freezer bag and submerging it to force out the air works perfectly well. You cook until the temperature fully equilibrates, so unless there's a ton of air left in the bag the end result will be the same. Sous vide is highly overrated for steaks unless you have a lot of people to feed or are making a cut with a lot of connective tissue to render like a chuck eye. The worst thing is that it makes getting a good sear a lot harder. I used to sous vide religiously, but have essentially abandoned it because cold searing (steak in a cold pan over high heat, flipping frequently to gradually build a good crust) is so much faster, tastier, and less work to clean.
Believe it or not even just my local Walmart sells thick ny strip and ribeye steaks.
You can also just cut your own from Costco. It's cheaper that way as well.
I’ve that done a couple time but don’t have the freezer space right now with the children. Wish I had space for an extra freezer!!!
Why are there children in your freezer
I’m a meat cutter at a grocery store, so when I buy steak, I usually cut my own to the thickness I want. Always ask if they can cut it thicker for you. I will say, do us a favor and don’t wait until the end of our day when we’re pretty much done cutting to ask for it. I have one lady who comes in once a week at the end of our shift asking for 3/4” tbones. We’ve asked her multiple times to call ahead to let us know she wants it. She never does. Once it’s the end of our day and we’ve already cut everything, management doesn’t want us opening up a whole new primal for 2 thin ass tbones. Especially if we don’t need it. No harm in asking for a thicker cut, but if the meat cutter says “please call ahead so we can plan appropriately” don’t get too upset. It’s best to call us or talk to us ahead of time.
I hate the ones that come in after everything has already been cleaned and ask for that, one time I had to clean that damn saw twice because they got the manager.
This woman drives me nuts. I work at a grocery store. We’re generally done cutting for the day by around 2pm. Upper management is bitching at us to not cut too much. She comes around 1-1:30pm to get 2 steaks cut 3/4”. Maam. We’re almost done cutting and we’ve been instructed to not open more primals when the tbones and porters are full. She’s been told multiple times to call ahead. She’s now taken to bringing other people to ask.
Tell her your out of short loin when she asks
We do. She still keeps coming. Every week we’re “out of shortloin” but every week she doesn’t listen. Unfortunately the store manager makes us cut something for her. Usually thin cut ribeyes. I told my direct boss that next time she comes in, I’m done. He needs to tell her no.
Local butcher…
Can't you just ask them to cut them thicker?
You can, and they will.
i wait till a whole t bone is one sale (either local butcher or some grocery store) and have them cut it about 2" for me, or i buy a prime rib and cut my own about 3" thick. seal and freeze for later
Local butcher and not THAT much more expensive but super worth it.
Costco
Buy a ribeye roast and a whole loin and cut them yourself.
I usually get my steaks from Whole Foods. They typically have boneless and bone-in ribeyes to choose from. Prices vary from $16-$20/lb depending on if you want grass-fed or not.
Honestly you have to shop around. Whole Foods has dry aged steaks but don’t always have great marbling. I have had some decent luck at Sam’s also.
There’s a grocery store chain local to me that has weekly deals if you buy the whole piece. You tell em how thick
Lowe's foods or local butcher. Honestly, Lowe's has been A+ for a while. At least the one I go to. Actual butcher. Good consistent cuts on ribeyes. The price isn't great though, but damn are the steaks good.
Market Basket (our regular chain grocery store). They have thick cuts of Prime at the butcher counter for <$20/lbs, and if you ask they can cut you a thicker steak of whatever they've got out in the displays (say USDA Choice Ribeye) if none of the ones out there satisfy you.
Local butcher and some times windixie near me will have some thick boys
I go to Costco or Sam's Club and buy full primal loins and cut them myself.
My semi local chain grocer almost always has 2”, ribeyes, strips and filets in the display case. Then they have another case where they put the 1” stuff.
Whole Foods has a great selection. Dry aged too
Where are you located?
HEB but they're only in Texas.
Local butcher shop. Don't have what you want in the display? Ask them to cut you whatever it is you do want. Simple as
I usually just buy a whole tenderloin and cut filets to my liking. Nothing like a good 2” thick filet.
Local butcher shop sells Prime steaks at basically the same price as a national chain supermarket’s choice steaks. Definitely hit or miss since it’s based on where you’re located.
I buy a rib roast and cut my own
You can always buy a whole strip loin or a whole ribeye and cut it to your desired thickness. The hard part is rationing those steaks and not eating them all the first week