Expired Hot Deals

[Real Canadian Superstore] Ontario: Prime Rib oven roast AAA or USDA choice $5.44LB (Apr 18-21)

  • Last Updated:
  • Apr 23rd, 2019 12:59 pm
Newbie
Oct 9, 2006
56 posts
11 upvotes
Winnipeg
Western Canada didnt get the original deal but got the price match to Wal-Mart. I believe they matching all week @5.97 which is still a great price.
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Dec 4, 2009
4012 posts
772 upvotes
Aurora
UberN00b wrote:
Apr 22nd, 2019 11:11 am
what oil are you using, and how long are you waiting for your cast iron to heat up? a high smoke point oil like avocado oil or ev olive oil are great for searing, and cast irons take a decent amount of time to get to a very high heat.

i personally season during bagging / before freeze, at minimum with salt.
Avocado oil yes, evoo definitely not!
"I'm a bit upset. I've been grab by the back without any alert and lubrification"
Lucky
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Jun 3, 2006
8178 posts
3279 upvotes
Markham
UberN00b wrote:
Apr 22nd, 2019 11:11 am
what oil are you using, and how long are you waiting for your cast iron to heat up? a high smoke point oil like avocado oil or ev olive oil are great for searing, and cast irons take a decent amount of time to get to a very high heat.

i personally season during bagging / before freeze, at minimum with salt.
I trim off the excessive fat from the piece and make tallow.
Newbie
Oct 10, 2006
53 posts
33 upvotes
Toronto
stryder1587 wrote:
Apr 22nd, 2019 11:02 am
For the sous-vide cooks out there, how are you guys getting the best sear?
I do 129F for 1hr, pat them dry and throw em on my Lodge Cast Iron with a bit of oil and waiting for the oil/pan to be searing hot. I've done 1min on each side and find I don't get enough sear.
I've tried 3 mins each side where I like the amount of sear, but the inside cooks too much from the 129F internal temp. I tried 2 mins each side which was decent, but still cooks the inside a bit more than I'd like.
What point do you guys season the steaks? While vaccuum sealing and storing into freezer initially, after the thaw and prepping them for the bath, or after taking them out of the bath before searing?
What I found was I had to sous vide my steaks at 125F (Medium Rare) as when I sous vided mine at 130F it was cooked more than I liked. Pat the steak lightly to remove excess moisture after sous-viding. As for how long to sear it on your cast ironed, its hard to give you an approximate time for this. You just want it long enough to give you a nice crust on the surface. I use olive oil and wait till the pan is smoking just slightly before I throw the steaks on. Make sure your stove is on the highest setting and do not cook more than 1 steak on a pan. Do not touch the steak after it's on. When you go to flip the steak, make sure you flip it onto another area of the pan where the steak wasn't on. I also use garlic, thyme and butter to baste it to help also give that crust as well. and I add this after I flipped it.

I season my steaks with just kosher salt and pepper before I vaccuum seal it.
Sr. Member
Sep 14, 2007
822 posts
254 upvotes
UberN00b wrote:
Apr 22nd, 2019 11:11 am
what oil are you using, and how long are you waiting for your cast iron to heat up? a high smoke point oil like avocado oil or ev olive oil are great for searing, and cast irons take a decent amount of time to get to a very high heat.

i personally season during bagging / before freeze, at minimum with salt.
I'm using Mazola Canola oil. Never timed how long I waited to heat up but I would guess 3 minutes? I have a gas stove and the setting is on max.
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Nov 23, 2008
2902 posts
889 upvotes
stryder1587 wrote:
Apr 22nd, 2019 12:10 pm
I'm using Mazola Canola oil. Never timed how long I waited to heat up but I would guess 3 minutes? I have a gas stove and the setting is on max.
ideally its as hot as you can get it. For sure when your oil starts smoking. You can't really time it because my stove might be 4000BTU and yours might be 10,000BTU. It all depends. Unfortunately, it creates a massive mess in a kitchen when you do that. You'll get splattering oil everywhere and fumes too.
Its best to do this dirty stuff on the outdoor BBQ.
Sr. Member
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Jul 29, 2013
769 posts
405 upvotes
Loblaws did not have the prime rib sale in my area. Closest Super store is 1 hour 45 minutes away so forced to go to Walmart . Got 4 large roasts. They had a choice of small or large roasts.
Sale ends Wednesday.
Member
Feb 18, 2014
238 posts
130 upvotes
love2save wrote:
Apr 20th, 2019 4:48 pm
Thanks OP.
Stocked up the freezer.
Bought 9 roasts = $301
Earned 20% back in points = $60.20
Received ($24.95) bag of shrimp free
** Plus, because I had the cashier ring through (and credit) the free shrimp at the till, I earned another 5000 PC points having it added on the bill (as I had a seafood offer) Face With Tears Of Joy
All butchered, vacuum sealed, and in the freezer. Thumbs Up Sign

IMG_20190420_115157.jpg
The one in the bottom left corner has way to much fat towards the eye, marbling is fine but that piece is beyond marbling.
Newbie
Apr 21, 2019
79 posts
61 upvotes
It is a good deal in the West too because RCSS is price matching Walmart ($5.97/lb rib roast).

I bought:
2 tenderloins for $120
4 rib roasts for $230
Total $350

Points:
$30 for tenderloins
$74 for 20% off beef personal offer
Total $104

Plus the free bag of shrimp.

RCSS is stingy, they were only putting out 1 roast at a time. Otherwise I would've bought another $150 to get a second free bag of shrimp.

I cut the tenderloins and half of the rib roasts into steaks. Hopefully this will last until the next beef sale (thanksgiving?)!
Sr. Member
Oct 21, 2005
522 posts
340 upvotes
stryder1587 wrote:
Apr 22nd, 2019 11:02 am
For the sous-vide cooks out there, how are you guys getting the best sear?
I do 129F for 1hr, pat them dry and throw em on my Lodge Cast Iron with a bit of oil and waiting for the oil/pan to be searing hot. I've done 1min on each side and find I don't get enough sear.
I've tried 3 mins each side where I like the amount of sear, but the inside cooks too much from the 129F internal temp. I tried 2 mins each side which was decent, but still cooks the inside a bit more than I'd like.
What point do you guys season the steaks? While vaccuum sealing and storing into freezer initially, after the thaw and prepping them for the bath, or after taking them out of the bath before searing?
I'd go longer than an hour in the water unless it's a really thin steak. At least 90 mins, preferably more. I usually use 131 as well, but 129 should be fine. Once you remove it from the vacuum sealed bag, scrape off whatever seasonings you put on it. I use salt/pepper/garlic powder, and it creates kind of a paste on the surface. Most of the flavour is out of it at this point so it's just wet fibre, and you want to remove it before searing otherwise heating up that watery paste will steam the meat. After the paste is removed, pat the steaks dry with paper towel. Then at that point you can put it in the freezer for 15 mins if you want, in order to get the outside very cold. That allows you to sear longer on the cast iron without overcooking it. I usually don't do that since I use very thick steaks, but it helps if you have thin steaks that can't take much time on the sear. Instead of putting oil on the pan while it's heating, heat the pan with nothing in it, and put oil on the steak itself. When searing, flip the meat often, like every 10 seconds at most. Halfway through, toss a couple tablespoons of butter in the pan and swirl the steak around the pan in a circle in the butter, then flip, and swirl the other side in the butter. Repeat the flipping and swirling until you have a nice crust. Shouldn't take very long once the butter is added. Throw that sucker on a plate, add some more kosher salt (smoked Maldon sea salt flakes are awesome), and if your arteries are up to the task, add a bit of fresh butter on top of the meat, and enjoy immediately.

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