January 15, 20214 yr Not sure if this has been posted, but Chef's Table - Dario Cecchini is excellent and I highly recommend it to any steak lover. https://voyageofthemind.com/2020/05/31/chefs-table-companion-episode-2-to-beef-or-not-to-beef/
January 17, 20214 yr Author 18 hours ago, Errestaurants said: Looks grass fed. Pass. JK...looks great man
January 20, 20214 yr 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. This might not be the thread for you....
January 20, 20214 yr Ribeye. Cast iron for 4-5 minutes, then 425° oven for another 5-7. Needs catsup and a McDonald’s wrapper.
January 23, 20214 yr On 1/20/2021 at 6:28 AM, Landomatic said: Dick steak turned out pretty damn good... I mean you really should have added a little garlic aoili towards the tip of the plate. Just for presentation.
January 24, 20214 yr Author 1 hour ago, Mac8111 said: Frozen section of Costco Holy shit. You bought them, right? Although, not sure how I feel about it being frozen.
January 24, 20214 yr i think i'd serve that hot rock style at a dinner party. has to be like eating sticks of butter.
January 25, 20214 yr 2 hours ago, Mac8111 said: Frozen section of Costco 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.
January 25, 20214 yr Popular Post Bone in ribeye. Sous vide @ 128, crusted with crushed peppercorns, seared, au poivre sauce, asparagus with hollandaise, salet. Edited January 25, 20214 yr by Anastasis
January 25, 20214 yr 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?
January 25, 20214 yr 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.
January 25, 20214 yr 15 hours ago, Anastasis said: Bone in ribeye. Sous vide @ 128, crusted with crushed peppercorns, seared, au poivre sauce, asparagus with hollandaise, salet. 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!
January 25, 20214 yr 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 ... 😉
January 25, 20214 yr Just now, VirginiaLonghorn said: Man, that’s about as good as a birth certificate proving you’re a Texan ... 😉 Fight me!
January 25, 20214 yr 2 minutes ago, Anastasis said: Fight me! Not me, brother. I drooled all over that meal.
January 25, 20214 yr 2 minutes ago, VirginiaLonghorn said: Not me, brother. You know, the implication.
January 25, 20214 yr 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.
January 25, 20214 yr 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.
January 25, 20214 yr 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.
January 26, 20214 yr Popular Post Found a nice little prime tenderloin at H-E-B. Not my best, but really fucking good.
January 26, 20214 yr 17 hours ago, 4th_and_18 said: Found a nice little prime tenderloin at H-E-B. 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!
January 26, 20214 yr 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.
January 27, 20214 yr 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!
February 2, 20214 yr 2 hours ago, Anastasis said: Been a while since I did some straight grill work. No reverse sear or sous vide?
February 2, 20214 yr 30 minutes ago, fwtxbevo said: No reverse sear or sous vide? Just go ahead and ask him out. You're in the trust tree.
February 2, 20214 yr 48 minutes ago, fwtxbevo said: No reverse sear or sous vide? breakfast with no hog.
February 2, 20214 yr 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.
February 2, 20214 yr 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
February 2, 20214 yr 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.
February 2, 20214 yr 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.
February 2, 20214 yr 6 hours ago, Anastasis said: Been a while since I did some straight grill work. what cut is that? Can't tell on my phone.
February 2, 20214 yr pichanhaDid you get the butcher to cut it specifically or did you go to somewhere la michoacana?
February 2, 20214 yr 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 February 2, 20214 yr by Judge Roybeanbag
February 3, 20214 yr 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 February 3, 20214 yr by Anastasis
February 3, 20214 yr 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
February 3, 20214 yr 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. 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 February 3, 20214 yr by Sam Lin Guga
February 4, 20214 yr 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.
February 5, 20214 yr 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.
February 5, 20214 yr On 1/24/2021 at 11:02 PM, Mac8111 said: Frozen section of Costco holy shit that looks delicious.
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