2.5 inch top sirloin steak. $3.49 a pound, bought from my grocery store's expires today section.
Smother in seaweed salt, mustard, pepper, and worcestershire sauce marinade for two hours.
Heat grill to 700, cook for two minutes on one side, then 1 minute on the other.
Eat with milk and biscuits.
Jump in the discussion.
No email address required.
Mr ironstomach eating raw room temperature expiring meat God darn.
Jump in the discussion.
No email address required.
Best by dates are fairly conservative from what I understand but I never see like “expiring soon” discounts at whole foods or central market.
This morning, Cum went to the park. I went with Coom. And Cum brought Coomer frisbee. At least I think it was Coomers. By the end of the day, Cum started throwing the frisbee to Cumself.
Jump in the discussion.
No email address required.
HEB/Central Market and Sprouts just call it a manager's special or something to that effect. Makes it sound classier.
Jump in the discussion.
No email address required.
I’ve seen it at heb but their beef is honestly shit compared to central market. I don’t think Ive ever seen the yellow sticker at central market.
This morning, Cum went to the park. I went with Coom. And Cum brought Coomer frisbee. At least I think it was Coomers. By the end of the day, Cum started throwing the frisbee to Cumself.
Jump in the discussion.
No email address required.
I thought for sure they have discount stickers, but maybe I'm just misremembering lol. I don't shop at Central Market that often anyway, I prefer other stores.
Jump in the discussion.
No email address required.
Nah they definitely do not. It was the closest thing to me throughout college so I shopped there regularly and would have absolutely taken any of the manager’s specials if they had em.
This morning, Cum went to the park. I went with Coom. And Cum brought Coomer frisbee. At least I think it was Coomers. By the end of the day, Cum started throwing the frisbee to Cumself.
Jump in the discussion.
No email address required.
Ah kk my bad.
Jump in the discussion.
No email address required.
No worries dude. I was a bit ambiguous.
This morning, Cum went to the park. I went with Coom. And Cum brought Coomer frisbee. At least I think it was Coomers. By the end of the day, Cum started throwing the frisbee to Cumself.
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
More options
Context
From what I gather, fancier places will mark sell-by dates earlier than needed to by law. When the meat hits that without selling, they'll remove it and use it as part of their premade meals that they sell in-store. Poorer grocery stores without a department like that simply chuck it in the Buy 1 Get 3 Free section, where a
like me quickly snags it.
Jump in the discussion.
No email address required.
More options
Context
More options
Context
I'll have you know thermometer said 95 center when it came off the grill. Allowing for 10 minutes for heat from charred outside to continue to cook, and it's safe and tasty.
Jump in the discussion.
No email address required.
More options
Context
More options
Context
You had me until the glass
of milk
Jump in the discussion.
No email address required.
Milk is delicious and the perfect food
Jump in the discussion.
No email address required.
Jump in the discussion.
No email address required.
Have you considered melanin removal to process milk better?
Jump in the discussion.
No email address required.
Heck na Whyte boi
Jump in the discussion.
No email address required.
Eat chicken then, an inferior, but acceptable, substitute
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
More options
Context
Jump in the discussion.
No email address required.
More options
Context
More options
Context
Milk is produced by cows so it only makes sense it would go well with beef
Jump in the discussion.
No email address required.
More options
Context
More options
Context
$3.49/lb??? The poor people chicken breast is 2.98 in Austin rn.
I like blue rare steaks actually but I sous vide @130 to break up the connective tissue, chill, sear.
This morning, Cum went to the park. I went with Coom. And Cum brought Coomer frisbee. At least I think it was Coomers. By the end of the day, Cum started throwing the frisbee to Cumself.
Jump in the discussion.
No email address required.
$13.99/lb original. 25% off because of shopper member program, then 66% off because they were going to have to throw it out at end of day.
Jump in the discussion.
No email address required.
More options
Context
More options
Context
You haven't broken
down the connective tissues at all fam I can see them darn muscle 
lines
Looks fire doe ngl fr fr ong
Jump in the discussion.
No email address required.
More options
Context
I cook my steak blue rare when it’s just me, I love that shit
Jump in the discussion.
No email address required.
More options
Context
Cheap cuts should be sliced way thinner than that or braised imo
Jump in the discussion.
No email address required.
More options
Context
Jump in the discussion.
No email address required.
More options
Context
I'm a medium to medium rare enjoyer, but I like it reasonably cooked through, blue is r-slurred cute twink shit. Might as well just eat the raw steak right out of the bag like the caveman subhuman you are.
Jump in the discussion.
No email address required.
More options
Context
Steaks for people who can’t afford to run the gas burner for more than 30 seconds
Jump in the discussion.
No email address required.
More options
Context
Greyband, looks awful.
Jump in the discussion.
No email address required.
More options
Context
I don't eat dead bodies
Jump in the discussion.
No email address required.
More options
Context
I do medium rare for most cuts but if it's a cheap cut and I have to use it for steak then I'll do medium (can break down all the connective tissue) because doing anything otherwise makes them too chewy.
Jump in the discussion.
No email address required.
More options
Context
The patrician’s choice. Literally the only acceptable way to cook a steak.
Jump in the discussion.
No email address required.
More options
Context
Milk
Jump in the discussion.
No email address required.
More options
Context
Jump in the discussion.
No email address required.
More options
Context
I prefer medium
Jump in the discussion.
No email address required.
More options
Context
I’m at the point where I’m kinda hankering for a raw steak. I ate a tri tip last week and I cut off the marinated cooked edges and just ate the rare middle part.
Jump in the discussion.
No email address required.
More options
Context
Not for me tbh
Jump in the discussion.
No email address required.
More options
Context
I don't like them like that. For most steaks with some interior fat like ribeyes, the fat will usually be disgustingly chewy because it hasn't been cooked long enough (obviously not a problem in your pic since you have a very lean cut, just in general). I also feel like the flavor and texture you gain from shorter cooking times has diminishing returns beyond the medium rare area. This is from my own experience eating steaks that rare, not judging what anyone else wants to eat. I just don't think it's worth it, personally.
Jump in the discussion.
No email address required.
More options
Context