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  • Bone in ribeye. Sous vide @ 128, crusted with crushed peppercorns, seared, au poivre sauce, asparagus with hollandaise, salet.   

  • My first contribution. HEB Ribeye.

  • brown water
    brown water

    In honor of the Masters opening round. 2 lb bone in ribeye over pimento cheese mashed potatoes   

Posted Images

#1354
11 hours ago, HouTex said:

Get a rope. Oops, am I not supposed to say that now?

That is exactly the correct reaction to that photo.

#1358

IMG_6049.thumb.jpg.287f7bdd15b5175e0dca5b689c694c59.jpgIMG_6050.thumb.jpg.6e5a85e66f866d70e269a1e667bdf3da.jpgSomething new at the butcher, Wagyu Zabuton ("pillow" in Japanese).

 

 

Edited by Mach 1

#1361
3 hours ago, huge said:

Tell me more about this “pillow”

Probably the same way Aaron Franklin talks about the fat in his brisket & what he's looking for.

#1362
On 7/27/2020 at 9:55 PM, Both Tacos said:

All hail the pillow. How much per lb.?

$38/lb.   It looked so awesome I said fuck it and shelled it out.   Guy who sold it to me insisted that I sear it 90 seconds per side, no more, no less.

It was pretty good but not earth shattering. I read somewhere that the Japanese usually slice it and quick sear it on hot rocks.  I think that would kick it up a notch.

 

 

Edited by Mach 1

#1367
2 hours ago, Errestaurants said:

Little steak dinner at the house before heading down to the ranch 08664ca1236dd464bb10dec210d3d6cf.jpg

your asparagus:bacon ratio is awfully high. not sure I agree with the approach there. 

#1368
16 minutes ago, futureman said:

your asparagus:bacon ratio is awfully high. not sure I agree with the approach there. 

Sorry brother. Well I was going to post some pussy pics of my wife but you rained on my parade

 

#1369
5 hours ago, Errestaurants said:

Sorry brother. Well I was going to post some pussy pics of my wife but you rained on my parade

 

If it was also over stuffed with asparagus I think we are ok without those pics 😆

#1370

Any thoughts on best way to transport cooked steak for 30 minutes? Cooking one place then plating somewhere else 30 minutes later and want it to be correct temp etc. back in broiler for just a bit or in oven for a minute or so?

#1371
1 hour ago, Gale Snoats said:

Any thoughts on best way to transport cooked steak for 30 minutes? Cooking one place then plating somewhere else 30 minutes later and want it to be correct temp etc. back in broiler for just a bit or in oven for a minute or so?

there’s a usable kitchen at the final destination?  why not just cook the steak there. 

  • Author
#1375
On 7/31/2020 at 7:36 PM, Errestaurants said:

Little steak dinner at the house before heading down to the ranch

Funny...I did a little steak dinner at the boat before heading down to the house

3TOQst.jpg

  • Author
#1376
12 hours ago, Gale Snoats said:

Any thoughts on best way to transport cooked steak for 30 minutes? Cooking one place then plating somewhere else 30 minutes later and want it to be correct temp etc. back in broiler for just a bit or in oven for a minute or so?

Not 100% sure but it involves foil, that much I know.

#1377
6 hours ago, futureman said:

how much did that thing weigh?

32 oz.  The rib bone in this cut (the “Jorge”) is small, so it’s a lot of meat.

#1381
21 hours ago, ROFL BOX said:

 

So they are pricey, but Flannery's prices are better than other places.  Thus cut was $68, so $34 per pound.  If you want smaller cuts, they have then and sell them in different sizes and styles.  For this cut=, the price per pound is About what HEB charges for their dry-aged at the places they have the dry-aging chambers, and Flannery is better quality and longer-aged.  Snake River Farms sells a similar 32 oz cut for $99.  Pat LaFrieda's similar cut is $82.  And Allen Brothers has a different system where you have to order 2 steaks, but they work out to $55-60,lb.

#1382
there’s a usable kitchen at the final destination?  why not just cook the steak there. 

I should have been more clear. A friend was bringing food from a steakhouse including but not limited to steaks but wasn’t getting to our ultimate destination for 30 or 45 minutes after picking up. I wanted to mark the occasion with as near a steakhouse like experience as possible moment.
#1383
1 minute ago, Gale Snoats said:


I should have been more clear. A friend was bringing food from a steakhouse including but not limited to steaks but wasn’t getting to our ultimate destination for 30 or 45 minutes after picking up. I wanted to mark the occasion with as near a steakhouse like experience as possible moment.

order the steaks extra rare and then sear the shit out of them at the house.  should be gold. 

#1384

yeah that should work well. might even get an uber crust on em searing twice. don't be afraid to use a thermometer if done-ness is a question, I haven't ever cooked a par cooked steak before, not sure if that would make a difference on texture.

#1385
15 hours ago, AustinMT said:

So they are pricey, but Flannery's prices are better than other places.  Thus cut was $68, so $34 per pound.  If you want smaller cuts, they have then and sell them in different sizes and styles.  For this cut=, the price per pound is About what HEB charges for their dry-aged at the places they have the dry-aging chambers, and Flannery is better quality and longer-aged.  Snake River Farms sells a similar 32 oz cut for $99.  Pat LaFrieda's similar cut is $82.  And Allen Brothers has a different system where you have to order 2 steaks, but they work out to $55-60,lb.

Another nice thing about buying from Flannery is that you end up dealing with Bryan Flannery directly.  Despite the accolades, it's still a small, family-run business, and Bryan is the nicest guy.  They'll also age stuff to order, so if you want beef with 60 or 90 days on it, it's your place.

#1386
15 hours ago, futureman said:

order the steaks extra rare and then sear the shit out of them at the house.  should be gold. 

that's what i did and it worked well.  thanks!

#1387
7 minutes ago, Gale Snoats said:

that's what i did and it worked well.  thanks!

anyone found bipedal in five wears his ass for a hat!

#1388

HEB wagyu strip, white wine garlic butter cauliflower bites and bacon shallot spinach 2347abdfb3df2227ec1e4dcc0d46429f.jpg073ef10ce342ff77a45d837b06fd335c.jpg

#1391
On 5/3/2020 at 12:07 AM, ROFL BOX said:

Tried the rev. sear thing tonight on some ribeyes.

 

Will go oven / cast iron skillet on the stove next time I have a run @ it.

 

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Sent from my SM-G950U1 using Tapatalk

 

 

 

 

What's with the steak chips?  2" or go home.

#1392
14 minutes ago, Errestaurants said:

Good shit at the ranch. We need a surly party. I'll bring the beeaa8a99d52edc1fe13207e9a37e99eeef.jpg
 

ColorfulGloomyHornet-size_restricted.gif

 

I kid, I kid.

(Cute kid, by the way).

#1393
On 8/1/2020 at 10:39 PM, AustinMT said:

Tonight’s steak. More Flannery dry-aged magic

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So I picked up a handful of Flannery NY strips this week.  Wife was like, "WTF is this?".  Stuck them in the freezer to cook next week.

 

Daughter (no pics) showed up this afternoon with a huge bag of vacuum packed Allen Brothers steaks (various cuts).  Probably a dozen or more.  I figure I'm set for steaks unti Christmas.

#1395
$56/lb is a little pricey

Or maybe I’m just a poor.

It’s very pricey especially with shipping.

He ran a special 40 percent off when I pulled the trigger.

And yes you’re just a poor.
#1396
13 minutes ago, DDD Dad said:


It’s very pricey especially with shipping.

He ran a special 40 percent off when I pulled the trigger.

And yes you’re just a poor.

I ordered right before father's day and he had a pretty hefty discount on the tomahawks (38oz @ $32.84 a lb) and a few other cuts.  There is a wine board, I forget which one at the moment, where he posts and they have a thread that will pop whenever he posts a discount. 

Edited by Anastasis

#1397
I ordered right before father's day and he had a pretty hefty discount on the tomahawks (38oz @ $32.84 a lb) and a few other cuts.  There is a wine board, I forget which one at the moment, where he posts and they have a thread that will pop whenever he posts a discount. 

Wineberserkers.com. I am a charter member but haven’t posted there in a long time.
  • 2 weeks later...
#1400

@AustinMT your post inspired me to order from Flannery.  Got 20% off as a first time buyer. I'll be back.2140334415_IMG_61572.thumb.jpg.305473c47b5ac3718c037c1aacd8e02b.jpgIMG_6160.thumb.jpg.e606c5e3b163392f24ce587ca83f795b.jpg

Edited by Mach 1

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