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#1751

speaking of CostCo... their regular ribeye, nystrip, sirloin cuts have been so good during covid...i assume they are selling excess restaurant cuts.

anyways, i'll probably get burned lol, but thought of this thread, here's a first contribution. it was quite melty.

 

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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

#1753
On 1/24/2021 at 5:43 PM, elfenix said:

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

 

ill bring a bottle of wine 

  • Author
#1758
43 minutes ago, luke duke said:

I’d like a video of this next time.

With commentary from derka for the whole 5 hours.

  • Popular Post
#1759

Lazy Tuesday night. NY strip and figuring out the new grill. 
 

Thursday is looking like the big day.  Double cut prime bone in ribeye with my best friend and his 2 sons. 

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#1763
33 minutes ago, tx 3 putt said:

I had a peanut better and jelly for dinner, with a sliced up apple 

This actually sounds pretty good. 

#1765
9 hours ago, tx 3 putt said:

I had a peanut better and jelly for dinner, with a sliced up apple 

Ain't a damn thing wrong with that.

#1767

Picked up 2 3 lbs tenderloins and a tomahawk. Also did crab legs last night for the wife’s birthday that’s today. Forgot finished pics. From my local butcher which is the best meat I’ve had. 

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#1770

Kroger had some nice looking flank steak that was on sale for $3.99 a pound (normally $9.99). 

I’m smoking a 9# pork shoulder for dinner so I whipped up a chimichurri marinade and threw it on the smoker for lunch. 
 

 

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#1775
2 hours ago, PantsTent said:

Love the fire pics.

Username/avatar checks out. 

 

This steak was the tits. Nolan Ryan's Good Stock in Round Rock

Edited by SurlyBDR

#1776

Prime Picanha continues to be the best deal in the business

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$8/lb and hits like Tyson

#1777
31 minutes ago, huge said:

$8/lb and hits like Tyson

donde?  costco and do some butchery?

Edited by elfenix

#1780
speaking of CostCo... their regular ribeye, nystrip, sirloin cuts have been so good during covid...i assume they are selling excess restaurant cuts.
anyways, i'll probably get burned lol, but thought of this thread, here's a first contribution. it was quite melty.
 
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Costco has great beef. And one of the few places you can find Prime.
#1781
39 minutes ago, Chewbacca said:

Costco has great beef. And one of the few places you can find Prime.

This.  Not to mention Costco’s Prime beef is usually cheaper than Choice just about everywhere else. 

#1783
On 2/28/2021 at 1:00 PM, Dutch said:

This.  Not to mention Costco’s Prime beef is usually cheaper than Choice just about everywhere else. 

This.  I get all my beef from Costco over HEB.  Better quality and lower price.

#1784

Sat on a rack salted for about 10 hours. Black pepper before cooking. Little coat of olive oil, melted butter, rosemary, and a little hot sauce. More black pepper, and a sear on the grill. Pretty pretty pretty good. 42b51d5666bfa646ab7fae03913ef3f5.jpg5162983366a51e26f31064fb04f9e61d.jpg

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#1786

Picked up some nice entrecotes at the meat market. The entrecote is basically a ribeye but cut only between the ribs, not the meat that is attached to the rib. But it’s the same meat, a bit thinner, so you need to watch the heat (hot) and time (short) or you overcook it.

Salted and rested on a wire rack since breakfast. Plenty of fresh pepper. Beer is Czech.

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A classic French cut of meat means classic French prep. Seared in a hot skillet. At the flip, I added some butter, crushed garlic, rosemary and thyme sprigs to the pan.

After pulling off the heat, topped with a compound butter. Garlic, chives, thyme and a rest.

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A shade below medium rare. Served with an affordable French Pays-d’Oc Malbec and loaded baked potato (not pictured). Slammed, went hard, etc.

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#1789
1 hour ago, MNLonghornFUKM said:

Good lord some of you like that meat dark red

Well, that's just the way the good lord made it.  Some of us just like it warmed up a bit.

#1790
7 hours ago, MNLonghornFUKM said:

Good lord some of you like that meat dark red

knock its horns off, wipe its nasty old ass and chunk it right down on the plate. 

#1792
1 hour ago, Dutch said:

Pos rep for cooking that steak over a roaring fire.

Always reverse sear. I just didn't take any pics before it went into the oven last night. 

#1797
On 3/8/2021 at 6:47 AM, futureman said:

knock its horns off, wipe its nasty old ass and chunk it right down on the plate. 

The Surly version of "wound it and drag it by the table."

#1799
still looks pretty good, though. 

You ok [mention]futureman [/mention] ? I don’t know how to feel about positive feedback from you.
#1800
13 minutes ago, Da Fino said:


You ok [mention]futureman [/mention] ? I don’t know how to feel about positive feedback from you.

@futureman Steak Appreciation Chart:

5 Stars:  You  haven't cooked your steak

4 Stars:  You undercooked your steak

3 Stars:  You perfectly cooked your steak

2 Stars:  Your steak is medium rare

1 Star:  Your steak is a bit overcooked for most people who appreciate a medium rare steak

Edited by dcbc

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