Fred's Steak

[doc]

This stuff from Schwab's seems revered in the bay area. I've just had it for the 3d time in the last month, and ... I'm sorry ... I think it is downright awful. It's waaaay overmarinated and appears to be a cheap cut of tri-tip to start. The marinade takes all the natural juices out of the steak, so you're left with a rubbery substance which I find pretty much inedible. I'm starting to cringe everytime I go somewhere to dinner, half-expecting the host to proudly announce that "we're having Fred's Steak". I sure there are defenders ... comments?

[Leadbelly]

At its current price (something like $14.99/lb for a TRI-TIP, fergawdsakes), it can be very disappointing. I don't know if it is just the outrageous price influencing my tastebuds, but it does seem to have grown more salty over the years. You can get a much better cut of meat for less money and season it to your own taste. It just won't have that "marinated in motor oil" look that everyone seems to like.

[celeryroot]

" I've even worked with the Master Chef's at Fleur De Lys in SF and The Culinary Academy........ " Who in particular ???? >)

[Pinkster]

I am a defender - it's a little salty, so I agree with Alan408 - and doc, I'm wondering if you're slightly overcooking it.

But overall, it's a piece of meat that consistently delivers and makes it super easy to entertain. The downside is that it's been getting so popular that Schaub's has consistently raised the price by $1/lb each year for the past few years. So it's no longer the bargain that it used to be at $6.99/lb.

[Alan408]

I like Fred's. A copy cat is available at Lunardis.

In defense of a "Fred's", they are very forgiving to being overcooked. They have a different taste than other marinades/rubs.

To some, (including myself) they are salty.

[bbqman]

Ahh yes, Fred's steaks... Cheap cuts of meat, and a marinade that is just "ok" in my book. A great marinade for flank steaks has but a few ingrediants :
low sodium soy sauce, honey, brown sugar, olive oil, red pepper flakes, ginger, red wine vinegar, and minced fresh garlic. Now THAT'S a marinade!!
bbqman

[Ruth Lafler]

Revered by people in the Bay Area? I've never heard of it!

[Melanie Wong]

Haven't been following Palo Alto posts on Schaub's? (g) I've not had it either, but here's one posting that pretty much agrees with doc,
http://www.chowhound.com/topics/36494