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After what felt like forever, I got my ribeye roast the HEB was kind enough to dry age 90 days for me.  

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@MNLonghornFUKM Remembered the money shot this time  

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Edited by brown water

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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

On 7/18/2019 at 8:17 PM, milkman said:

A5

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On 7/19/2019 at 6:59 AM, milkman said:

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Selection A+

Preparation A

Presentation C-

Edited by brown water

6 minutes ago, brown water said:

After what felt like forever, I got my ribeye roast the HEB was kind enough to dry age 90 days for me.  

11hxm38.jpg

30t2la8.jpg 

 

 

 

wrm9fs.jpg  

@MNLonghornFUKM Remembered the money shot this time  

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Nicely fucking done. 

Did you make fajitas with it? 


We have found its better to cut into small strips after cooking. We had 10+ people this was feeding.

It would have been some of the best fajitas ever!


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Selection A+
Preparation A
Presentation C-


All that matters is it tasted fantastic!


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  • Author
1 hour ago, milkman said:

All that matters is it tasted fantastic!

 

You must be new around here.  You get points for taste, creativity and presentation.

1 hour ago, milkman said:

 


All that matters is it tasted fantastic!


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SRF needs to have more sales like this.

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19 minutes ago, shnsajax said:

SRF needs to have more sales like this.

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Thats a great looking steak at a great price, but that doesn't look like wagyu grade marbling.  That looks like a nice prime. 

Thats a great looking steak at a great price, but that doesn't look like wagyu grade marbling.  That looks like a nice prime. 


I did have the same thought. They sold out yesterday and getting more tomorrow so will probably go back to check them out.


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1 hour ago, shnsajax said:

SRF needs to have more sales like this.

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Wouldn’t be surprised to learn that the steak on the left was chewy thanks to the nerve running between 8 and 10. 

Gave the left one to my wife, and no she hasn’t picked out new plates yet. Which I’m good with.

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From 01 July off my smoker; ~2.5 hrs. @ 225 degrees.

 

 

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1 Week earlier, Tomahawks... forgot to take money shots, sorry.

 

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Pork Belly square.

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Tomahawk in the center L, straight up Ribeye on the far L.  Beef Chuck rib (3 boner) center R & then the Pork Belly.

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Stole these from HEB yesterday, then proceeded to fuck 'em up by not getting a good crust on them.

Sliced for Surly's enjoyment.

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8 minutes ago, Hank_Hill said:

Still would

I'm about to again for lunch.

17 hours ago, HeHateMe said:

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You had me at twice baked potato.

Wife and kids out of town so I decided to break with tradition and try the reverse sear.

Not disappointed.

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Is it also a plate? Because I’m confused by the grill/fire/plate combo

4 hours ago, Anastasis said:

tell us more about this grill.

It’s a Bull grill with an infrared burner on one side to get a great sear to start and then finish on other side. Had to test the product while still on the grill...so yes...it does act as a plate at times.

  • 2 weeks later...

I've cooked steaks every which way:  butter basted; on cast iron; under broiler; reverse sear; sous vide; with propane; with lump charcoal; with briquettes; in the chimney stove; with olive branches and smoking woods.......yesterday a friend served a steak done so easily, I was flabbergasted how good it tasted. 

 

  • Steak: 800g/1.5# of galician cattle ribeye, from the neighborhood gourmet butcher.  steak wasn't dry-aged; he didnt pre-salt, didnt bring to room temp, didnt do shit.  Was kept in butcher wrap in fridge until it went on the grill.
  • Grill:  Weber Pulse 1000, which is basically an electric Weber Q with iGrill digital temp gauge and control, 1800W
  • Process: grill preheated until it read 570F.  Steak on. Lid closed.  Exactly 6 minutes per side (grill was reading 500*F).  Done. 

 

Literally all of 15 seconds was spent actively managing the cook.  When he took it out there was a bunch of flaring that helped with the sear.  The char on it was fucking delicious.

For reference that's a carving knife on the left ,so steak is about 1.5-2" tall

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Houston Central Market Wagyu is coming in hot today.

Went to steak 48 on Friday and had their special top something Wagyu ribeye and it was fork cut buttery awesome. Been wanting more since Friday so I went to Central Market and that strip was much better than I was hoping for. Also fork cut buttery awesome. It is so choice. If you have the means, I highly recommend picking one up.

Prime strips from Costco. Salted first, 45 mins.

 

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Grilled over Royal Oak All-Natural briqs with hickory and mesquite chunks.

 

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Dessert was tasty, too. “First, you take the graham...”

 

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That’s the biggest marshmallow I’ve ever seen.

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The kiddo saw these at Kroger one day and asked if we could give em a try. They work quite well. 

  • 3 weeks later...

Bump. How has this thread been dormant for 3 weeks!  

Filet with grilled peach and tomato salad. 

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Top Sirloin manager special discount bin, safeway select chimichuri sauce (cooked in, thus lack of sear), cooked easy on med/medHigh until I got bored and pulled.

The sauce got stuck to the cast iron so dumped a bunch of shrooms in there with a bit of butter and water to "deglaze" the lazy way. Stirred that shit up to coat. was aftraid it would be burtn. actualy taste grate. 

 

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On 9/29/2019 at 8:35 PM, SurlyBDR said:

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You cooked that too long.

10 minutes ago, Deej said:

You cooked that too long.

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If anything was done incorrectly it was done by the team on the tv.

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