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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

  • Author
18 hours ago, Errestaurants said:

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Looks grass fed.  Pass.

 

JK...looks great man

On 1/18/2021 at 1:05 PM, Bender Bending Rodriguez said:

Ribeye. Cast iron for 4-5 minutes, then 425° oven for another 5-7. 69602B49-7D57-4BA1-AC70-35A1BEB89C9C.thumb.jpeg.023e93b728449084c588ac238d1b0b68.jpeg 

This might not be the thread for you....

Ribeye. Cast iron for 4-5 minutes, then 425° oven for another 5-7. 69602B49-7D57-4BA1-AC70-35A1BEB89C9C.thumb.jpeg.023e93b728449084c588ac238d1b0b68.jpeg 

Needs catsup and a McDonald’s wrapper.
  • Author

mhZDF1.jpg

 

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Dick steak turned out pretty damn good...

 

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  • Popular Post

Friday night with a wagyu strip and a couple interested bystanders

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On 1/20/2021 at 6:28 AM, Landomatic said:

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Dick steak turned out pretty damn good...

 

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I mean you really should have added a little garlic aoili  towards the tip of the plate. Just for presentation.

  • Author
1 hour ago, Mac8111 said:

Frozen section of Costco


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Holy shit.  You bought them, right?

Although, not sure how I feel about it being frozen.

i think i'd serve that hot rock style at a dinner party.  has to be like eating sticks of butter. 

2 hours ago, Mac8111 said:

Frozen section of Costco


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Hard pass.  I'm reminded of my UT Economics 301 discussion of utils -- no fucking way that 1.73 pounds of fatty steak would be better than about 15 pounds of Prime NY Strip from Costco.

  • Popular Post

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

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Edited by Anastasis

  • Author
1 hour ago, DalTxHornFan said:

Hard pass.  I'm reminded of my UT Economics 301 discussion of utils -- no fucking way that 1.73 pounds of fatty steak would be better than about 15 pounds of Prime NY Strip from Costco.

Who wants to tell him?

3 hours ago, Landomatic said:

Who wants to tell him?

I'd love to but I've never tried it b/c I'm a poor.

15 hours ago, Anastasis said:

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

A2-E2-AA76-97-D0-4764-AE0-B-8-A8-B1184-A

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I don't understand half of what you said, but in my opinion you ruined a great looking steak by putting a bunch of crap on it. Ha!

1 hour ago, fwtxbevo said:

I don't understand half of what you said, but in my opinion you ruined a great looking steak by putting a bunch of crap on it. Ha!

Man, that’s about as good as a birth certificate proving you’re a Texan ... 😉

Just now, VirginiaLonghorn said:

Man, that’s about as good as a birth certificate proving you’re a Texan ... 😉

Fight me! 

2 minutes ago, VirginiaLonghorn said:

Not me, brother.

You know, the implication.

2 hours ago, fwtxbevo said:

I don't understand half of what you said, but in my opinion you ruined a great looking steak by putting a bunch of crap on it. Ha!

I too am not much for a sauce with my steak.  Usually don't stray much further than a chimichurri on the side. But au poivre is stupid easy to make and brings it. Better with game than steak, imo.   

34 minutes ago, Anastasis said:

I too am not much for a sauce with my steak.  Usually don't stray much further than a chimichurri on the side. But au poivre is stupid easy to make and brings it. Better with game than steak, imo.   

 

Ain't nothing wrong with a steak au poivre now and then.  

  • Author

I too have been a staunch "no sauce on steaks" guy my entire life. Just because I was raised that way and told all my life that, like BBQ, "a good steak doesn't need it". But I'll be damned if the few times I've had sauce on my steak, it hasn't been some of the better steaks I've had.  So, fuck the "rules" and eat what tastes good.

  • Popular Post

Found a nice little prime tenderloin at H-E-B. 024ac67899956b0e41312835edf0b4ea.jpg
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Not my best, but really fucking good.

17 hours ago, 4th_and_18 said:

Found a nice little prime tenderloin at H-E-B. 024ac67899956b0e41312835edf0b4ea.jpg
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Not my best, but really fucking good.

I guess next time, pour some tricked-up mayonnaise sauce over it like everyone here seems to prefer. JK. Lol!

I would enjoy that steak.

I would enjoy that steak.

It was tasty. I would’ve liked a little more crust in the outside. I was experimenting with the low and slow. And then my fucking torch head broke. So no good sear to finish.
  • Author
16 hours ago, fwtxbevo said:

I guess next time, pour some tricked-up mayonnaise sauce over it like everyone here seems to prefer. JK. Lol!

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  • Popular Post

Been a while since I did some straight grill work.

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2 hours ago, Anastasis said:

Been a while since I did some straight grill work.

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No reverse sear or sous vide? 

30 minutes ago, fwtxbevo said:

No reverse sear or sous vide? 

Just go ahead and ask him out.

 

You're in the trust tree.

48 minutes ago, fwtxbevo said:

No reverse sear or sous vide? 

breakfast with no hog. 

1 hour ago, Anastasis said:

That line never did make sense to me. 

at the time cube was muslim/practicing muslim...so no hog= no bacon or pork fat/sausage= good day for the cube.

  • Author
1 hour ago, Anastasis said:

That line never did make sense to me. 

He just don’t dig on swine that’s all.  Sewer rat may taste like pumpkin fickin pie, but he wouldn’t know cuz he never eats the filthy mother fuckers

1 hour ago, riloh05 said:

at the time cube was muslim/practicing muslim...so no hog= no bacon or pork fat/sausage= good day for the cube.

Still doesn't make sense to me. 

1 minute ago, Anastasis said:

Still doesn't make sense to me. 

It was also kind of odd that the breakfast had no hog.  That should make sense to you.

6 hours ago, Anastasis said:

Been a while since I did some straight grill work.

8-C5-C80-F3-949-B-492-D-949-B-231-A839-D

3-C6804-F9-7148-4832-A945-6-A5-C37-B4665

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what cut is that?  Can't tell on my phone.

pichanha
Did you get the butcher to cut it specifically or did you go to somewhere la michoacana?
33 minutes ago, DCA_HORN said:
1 hour ago, Anastasis said:
pichanha

Did you get the butcher to cut it specifically or did you go to somewhere la michoacana?

That’s what I was wondering.  You can’t find culottes or proper sirloin cuts that I’ve seen in grocery stores.  Or I guess you could buy a bunch of larger cuts and butcher them yourself, saving the scraps for stew or stroganoff or something.  

Edited by Judge Roybeanbag

They just had it in the case at whole foods. It did require some extra trimming.  The fat cap was a little thick. Even for SA's mom. 

Edited by Anastasis

6 minutes ago, Anastasis said:

They just had it in the case at whole foods. It did require some extra trimming.  The fat cap was a little thick. Even for SA's mom. 

I have seen them off and on at HEB and at Salt & Time in Austin

They get spotted at Costco around the country fairly often, but inconsistently. And the Costco one it isn't a proper picanha trimmed to the correct vein, it's a sirloin rump cap and is sold as such.

Random image posted by Sivan Kroitoru-Greenberg on FB explaining - rump cap contains the picanha but the picanha is not the entire rump cap. Picanha is the meat from tip up to the third vein.

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Guga has a nice YT video showing this and explaining how to cut as well. Note the cut direction varies depending if you are grilling and serving as steaks, or are skewering and slicing off the skewer churrasco-style.

Edited by Sam Lin
Guga

The Costco business center up here (Dallas) has the proper cut for a very good price. There’s a lot of brazilian businesses in DFW.

The Costco business center up here (Dallas) has the proper cut for a very good price. There’s a lot of brazilian businesses in DFW.


Yes it does. That place is a nice little secret.
On 1/24/2021 at 11:02 PM, Mac8111 said:

Frozen section of Costco


eb2bc49a701fbdfd4a7c82c1acbb0f48.jpg
 

holy shit that looks delicious.

 

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