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Did a nice prime T-Bone I got from HEB when they were open, with some baked asparagus
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  • 2 weeks later...
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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

Just wondering if this works here. Cross posted from the xmas thread. Reverse seared. Salted 3 days prior w butter, pepper, thyme, sage, rosemary, paprika rub the day of. Everyone from Texas loved it and the yanks didn't even touch it (even more prime rib sandwiches coming my way)

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That’s the weirdest looking crust I’ve ever seen.

The eye looks right, but agree there is something weird going on with the crust. still would devour. 

The fat pulled apart and left a spot with no rub

  • Popular Post

Prime filet and some quality time with the pups tonight   Cheers guys  

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That’s outstanding marbling. I suspect they were pricey per pound.

I love being rich...

What the hell is that thing?

What the hell is that thing?


Looks almost like a pork steak.


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Those steaks are much better suited for steelshank thread  

 

Just glad that turd steak was the first one posted after bw's masterpiece, if gonna lose might as well go big. 

19 hours ago, brown water said:

Marbling was great but it's just from the case ar HEB. 

do you completely cover the steak in salt and pepper?

For a filet I season the sides more so it won’t come off while cooking. Really just salt on the top and bottom. 

I didnt take any pics of last nights steak, but I was proud of myself with the sirloin I cooked. Let me clarify first that I am not a man's man.. Im a medium rare-medium, more towards medium steak eater. I bought one of the pans that bw uses at Tj Maxx for 30 bucks. I gordon ramseyed/brown water method and it came out to the most beautiful reddish/pinkish inside Ive ever cooked. I wanted to cry after all of those hardships, trial and error i went through.

my in laws like their steaks well done and my sister in law ran home to get her A1 sauce. after we were done I told her she can just put the A1 sauce in the fridge and its safe there because nobody in my house was going to use it. I almost want to get another steak tonight lulz

18 minutes ago, MNLonghornFUKM said:

I didnt take any pics of last nights steak

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reverse seared ny

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Whu4-O8Nd2cwoAWJi4D-EgVCyrWtGkI6TLXfIFa6uSd370eCN_GlHNpXo1R4xt3HWi4RXLSs6ccfV4hhfR0eBdRb8unowFLgAYwZiRcNPl5vWY8Lt9WaIJoLkEYe1Lq0hGicFmSyJkjGgvUL5jq8D_NfOoclrdp8jLBMowEQo8DQN1ynS1dc7RJ-WzVTxw3zX2ABA7emxSFWADjyCPTxBl1XgKMmNrhIA1pXA8r6ABgBCKBRxwMBzhVZ1FPZfzBTQ229EqoAU4KM_Zv--jiU2UTJohGNW2oEqg39RhbwlFuexzHwNdZwDLHh-7v5p9XlfP4bX_-oKYU-Xq5-rzZNffe6zf_wAqo93D5LfF0kW8ZEO6IesvrAiQp3d4__Zx8CbyiS3jFaYiDl_niXhArO8pyMcXfyT0ciUylC0PWbe41GWzaSC2PdmXeF2zUNn2CNy3Vbm7w2iiQ1MHY6oJKcZX3H6tZLCfHpylCtad5s2TLNzVXVReg21wK62AYIM9RTC7q-3wvhO0yzrI1p1XDeUasvlVvvrpUQA8UhgclCbwLSbKuRMFPBD3S4NvEU-6HQWgDjmBBijE_3MeSU_UZwFQaVY97CzlPau6QDbG3QS8KmCx1ABcwf63Dht_MN61qn2tkSQpX_JkTDNilogEHteNsHuQ=w958-h719-no

Edited by cam4mav

  • Author
On 1/5/2019 at 4:17 PM, cam4mav said:

reverse seared ny

4pr3OnoHP23Ah5wHsKT2fDPXcYT9I3orLRuG659KlA66EDYH3flxPl5wBzWPQMXhSbQS2aXo5RPJuOUh1RrfzJa2mWfCx7p84iI3vDreEsbmU7tq-SM5Z45QCDubTb8n9tKqN4nuixcYyMY1Kk6bV5QFpqeIYLyUHHYR8g0Y1Eu6BWGc6WSgit5fXi5I19WSWXBj0ofYHAEen1G4nTe--oH4_AN2k8I3tMqRMeo4xkZ72lIrVU6abvMvviiiDm5W_enxLd9oT31x0eV7th33pW0qF_8RZ16i4fTnGYuhYRkGBn8StBHBLINLRM2IaE5sSSkf3UtKdntV4FcDods_pk8DZDKrEjgwqeZVIZttTNuAuXKG0GRL5FpQ9iYefV2wy2BMuMT-bgmS5bK1KqgDeo80jXyCsklFEL0wGieW1NFYvHTtG_uizPsCsZ94J8jonMW4dhUguj2D7CYxbmPMqMXOQFNOwncwl_407R1GFd7vNa1Y4laP4Ulxk92cNaP6QqzDAvqdQkfTD9d68KScf7c8phWiOJv7bXe2x83CyvKE216iCDJ0cfGCyjgckeRsdnLGQoFkF5D3Jkyf62_RIKA2Bk94ZAZ5TBNC4Dze1o3SIfXTjnWjcoilAJMlYYqTqCD5_fWutVCuodGPL7oSW9a6iQ=w958-h719-no

 

Whu4-O8Nd2cwoAWJi4D-EgVCyrWtGkI6TLXfIFa6uSd370eCN_GlHNpXo1R4xt3HWi4RXLSs6ccfV4hhfR0eBdRb8unowFLgAYwZiRcNPl5vWY8Lt9WaIJoLkEYe1Lq0hGicFmSyJkjGgvUL5jq8D_NfOoclrdp8jLBMowEQo8DQN1ynS1dc7RJ-WzVTxw3zX2ABA7emxSFWADjyCPTxBl1XgKMmNrhIA1pXA8r6ABgBCKBRxwMBzhVZ1FPZfzBTQ229EqoAU4KM_Zv--jiU2UTJohGNW2oEqg39RhbwlFuexzHwNdZwDLHh-7v5p9XlfP4bX_-oKYU-Xq5-rzZNffe6zf_wAqo93D5LfF0kW8ZEO6IesvrAiQp3d4__Zx8CbyiS3jFaYiDl_niXhArO8pyMcXfyT0ciUylC0PWbe41GWzaSC2PdmXeF2zUNn2CNy3Vbm7w2iiQ1MHY6oJKcZX3H6tZLCfHpylCtad5s2TLNzVXVReg21wK62AYIM9RTC7q-3wvhO0yzrI1p1XDeUasvlVvvrpUQA8UhgclCbwLSbKuRMFPBD3S4NvEU-6HQWgDjmBBijE_3MeSU_UZwFQaVY97CzlPau6QDbG3QS8KmCx1ABcwf63Dht_MN61qn2tkSQpX_JkTDNilogEHteNsHuQ=w958-h719-no

Cant see shit

I am sailing south to Newport harbor in the early morning, but tonight I shall eat this New York strip from Whole Foods aboard my happy place.

 

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No, strip is the same thick or thin. it was glorious.
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goddammit...for one brief second i thought that was a rattlesnake wrapped around your steak and taters.

  • Author
24 minutes ago, ERhine said:

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It’s Sunday morning.  Don’t you have other things to post?

On 1/19/2019 at 10:01 AM, mapplewhite132 said:

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Bacon wrapped venison backstrap. Reverse seared on my offset smoker

 

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  • 2 weeks later...

The knife looks like as cool and deadly effective a culinary instrument that has ever been devised. Might I inquire as to the make and model?

Oh, and that steak looks great, too.

  • 3 weeks later...
  • Popular Post

Wife (no pics) brought this home from the store - 2.25 lbs of gorgeous ribeye.  Something something on sale something.  Didn't care cost; devoured with abandon.

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Wife (no pics) brought this home from the store - 2.25 lbs of gorgeous ribeye.  Something something on sale something.  Didn't care cost; devoured with abandon.
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Beautiful steak (and avatar, BTW). But am I the only one who is tired of asparagus?
3 hours ago, HouTex said:


Beautiful steak (and avatar, BTW). But am I the only one who is tired of asparagus?

Maybe. This was last Saturday night.  

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On 12/8/2018 at 10:25 AM, luke duke said:

Nope. No secret. They all taste like crap. You should never buy one. Stick with the other cuts so the price of strips drops for me.

Fair enough,  consider it done...

 

 

 

 

 

 

 

 

 

NOT, tried a prime a week ago,  they all mine now, all yo strips belong to me.

  • Author
6 hours ago, HouTex said:


Beautiful steak (and avatar, BTW). But am I the only one who is tired of asparagus?

I try to rotate some Broccolini in to combat this.  Great substitute.  And no, it doesn’t taste anything like regular broccoli.  I hate regular broccoli.  Love broccolini.

20 hours ago, HouTex said:


Beautiful steak (and avatar, BTW). But am I the only one who is tired of asparagus?

i have fully pivoted to brussels sprouts - i like this Kenji Lopez-Alt "recipe" - they are easy but require more prep

Sprezza in Dallas has this fantastic flash fried brussels sprouts with goat cheese and apples app that is amazing. Here is @C-Man's version of it that he posted elsewhere

Spoiler

I've been making my own version at the house except I roast the brussels in the oven. Coat them in EVOO, whatever seasoning you want and then the balsamic glaze after they come out. Then into the bowl with the apples and goat cheese. So freakin' good.

also underrated is roasted cauliflower 

for both brussesls and cauliflower make sure you don't crowd the pan!

2 hours ago, NoName said:

i have fully pivoted to brussels sprouts - i like this Kenji Lopez-Alt "recipe" - they are easy but require more prep

Sprezza in Dallas has this fantastic flash fried brussels sprouts with goat cheese and apples app that is amazing. Here is @C-Man's version of it that he posted elsewhere

  Hide contents

I've been making my own version at the house except I roast the brussels in the oven. Coat them in EVOO, whatever seasoning you want and then the balsamic glaze after they come out. Then into the bowl with the apples and goat cheese. So freakin' good.

also underrated is roasted cauliflower 

for both brussesls and cauliflower make sure you don't crowd the pan!

So damn good.

Padding the post count.  Seared waiting for a few minutes in the smoke. 

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