I'm considering picking up some USDA prime steaks, I've always only bought whatever was at the local supermarket so probably USDA select?
Is it sacrilege to freeze any uncooked steaks?
It seems like it would be but I am meh tier in the kitchen.
I bet you a billion dollars most steaks you buy at the supermarket came in to the store frozen. Not sure if would matter if you froze it later.
In fact my grandfather used to buy in bulk at the butcher and freeze them up for later use. We never complained.
I dunno proper steak etiquette outside of never going above medium at the highest.
I'm used to cheap pleb steaks which are tasty enough, but I'd like to try a really nice steak for once so I'm going to get some USDA prime.
Gonna broil them and google so I don't fuck em up, I just dunno if freezing some will lower their quality to shit levels?
Going for Ribeye I think
And you're not sure if freezing affects quality? I apologize for not reading all of your post, I was driven to a hasty reaction due to your insane amount of wrong. Let me amend that mistake here, freezing almost anything more than once will damage the product, please do not do this.
Bro, Prime is overrated. You're likely not buying select because it's really only used to stew meat these days unless it's the worst grocery store ever. You're probably eating Choice, and that is what you want to be eating. You can freeze, but it will slightly affect quality, and don't do it with prime. Good choice on the broil, but if you want a nice steak, it takes a lot of work. Look up Good Eats, he does a decent dry age process
Sorry for the multiple posts, but my pet peeve is people dropping money on meat without knowing what they're doing. Look up COOL laws, the package must say or the butcher must tell you three major pieces of information.
1) The country the product originated in
2) Whether the product was farm raised or wild (mostly just fish here)
3) Whether the product is frozen or fresh
Ask your local butcher/meat cutters, they'll fill you the fuck in and unless they own the place, they have no reason to upsell you, so they'll likely be honest about what they would use or suggest.
Good choice, a well marbled cut is tops for flavor and amazing when grilled with a hard wood. I like to season it with a rub and then sear both sides to make a good crust before doing a quick broil.
Date tip-try a T-bone and don't skimp on the size, I like thicker cuts in most cases. But remember that the small side of the bone is the fillet mignon and generally reserved for the lady. So get one that's a good size or she'll feel like you're cheap for serving a 4oz cut to her.
Yes it would be sacrilege.
Also try to grill it on a nice propane grill if you can. Nothing beats a good USDA prime or better. Pic related.
Light salt and pepper and served with creamed spinach and horseradish sauce is how you do it OP. Don't you dare cook it past medium rare. You want to taste the meat when you go high quality, not rubs and spices and shit.