March 11, 20214 yr Got lucky. Colleague at school had a friend who lived in anchorage at Christmas. Steaks were on sale at Fred meyer(think Kroger’s). One item on sale was beef tenderloin, The whole thing, for $10.99 per pound. Choice. Bought it, sight unseen. I had always wanted to butcher one of those. Watched YouTube, pretty easy, took me about 20 minutes to butcher. It was a little over 7 pounds total. After butchering, I got 8 beautiful filet mignons, wrapped them in bacon, toothpick. They were so tasty, I will never buy precut filet mignons again. Weighed between 6 and 9 ounces. On the flip side, because tenderloin is lean, the remainder that I ground up was just average. I think next time I will throw some fat in there. I still prefer ny strip or ribeye, but if I’m eating filet, I want to cut it.
March 11, 20214 yr 8 hours ago, dcbc said: @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 you’ve been reading my mail.
March 11, 20214 yr I will say that I grew up watching my mom open the butcher paper, put salt and pepper on a sirloin, and eat it right there with a fork and knife still cold from the fridge. so your ratings chart is more or less correct.
March 14, 20214 yr Popular Post I’m a huge fan of the grass fed steaks from HEB. Bought a couple NY strips tonight and roasted some baby potatoes with olive oil, garlic, and parsley. No greens on my plate because I felt like being a caveman.
March 15, 20214 yr I’m a huge fan of the grass fed steaks from HEB. Bought a couple NY strips tonight and roasted some baby potatoes with olive oil, garlic, and parsley. No greens on my plate because I felt like being a caveman. The rivets on the plate really tie the meal together.
March 15, 20214 yr On 3/13/2021 at 9:11 PM, Etexhorn13 said: I’m a huge fan of the grass fed steaks from HEB. Bought a couple NY strips tonight and roasted some baby potatoes with olive oil, garlic, and parsley. No greens on my plate because I felt like being a caveman. Nice work, but you're no caveman if either one of my nemesis, sous vide or reverse searing were involved! What seasoning did you use?
March 15, 20214 yr On 3/13/2021 at 9:11 PM, Etexhorn13 said: I’m a huge fan of the grass fed steaks from HEB. Bought a couple NY strips tonight and roasted some baby potatoes with olive oil, garlic, and parsley. No greens on my plate because I felt like being a caveman. those taters are good, perfect for roasting with rosemary/sage, salt, pepper, and oil.
March 15, 20214 yr On 3/11/2021 at 6:16 AM, futureman said: I will say that I grew up watching my mom open the butcher paper, put salt and pepper on a sirloin, and eat it right there with a fork and knife still cold from the fridge. so your ratings chart is more or less correct. Is that your mom in bed? She's a carnivore!
March 15, 20214 yr 1 hour ago, fwtxbevo said: Nice work, but you're no caveman if either one of my nemesis, sous vide or reverse searing were involved! What seasoning did you use? I used Montreal steak seasoning, although honestly it would’ve been great with just S&P as well. I actually just cooked this on my Kamado grill. I was pleased with the result. 28 minutes ago, BurntOrange&White said: those taters are good, perfect for roasting with rosemary/sage, salt, pepper, and oil. S&P, garlic, parsley, and oil on these. Didn’t think about Rosemary but I’ll have to try that out sometime too.
March 15, 20214 yr 21 minutes ago, Etexhorn13 said: I used Montreal steak seasoning, although honestly it would’ve been great with just S&P as well. I actually just cooked this on my Kamado grill. I was pleased with the result. S&P, garlic, parsley, and oil on these. Didn’t think about Rosemary but I’ll have to try that out sometime too. I love you man! Lol!!
March 16, 20214 yr america's test kitchen says cook from frozen rather than thawing: https://getpocket.com/explore/item/science-explains-how-to-cook-frozen-beef-for-the-perfect-steak-dinner?utm_source=pocket-newtab i guess you'd salt then freeze Edited March 16, 20214 yr by elfenix
March 17, 20214 yr 3 hours ago, elfenix said: america's test kitchen says cook from frozen rather than thawing: https://getpocket.com/explore/item/science-explains-how-to-cook-frozen-beef-for-the-perfect-steak-dinner?utm_source=pocket-newtab i guess you'd salt then freeze None of that. You know you want steak for dinner. Move that shit from the freezer to the fridge while you're making morning coffee.
March 17, 20214 yr Author 10 hours ago, tigol said: None of that. You know you want steak for dinner. Move that shit from the freezer to the fridge while you're making morning coffee. Or, if you’re like me and never think that far in advance, move from freezer to counter by around 3:00-4:00 PM. Will easily be thawed in time for dinner at a reasonable hour.
April 8, 20214 yr Popular Post Found a 4.3 pound package with 4 Prime tenderloin cuts at Costco. You can do the math for average weight, but each was ~2.5” thick. Had to try ... the Recteq with Traeger Texas Beef blend pellets. Began at 225F to internal 100F. Removed the steaks long enuf to bring the smoker up to 500F. Then, back on the grill, flipping every few minutes to reach internal 125F. Tented for 10 minutes before serving. Yowza ...
April 9, 20214 yr Popular Post In honor of the Masters opening round. 2 lb bone in ribeye over pimento cheese mashed potatoes
April 9, 20214 yr Author 2 hours ago, brown water said: In honor of the Masters opening round. 2 lb bone in ribeye over pimento cheese mashed potatoes There's no way that's edible bone marrow, right? Right? You should lie and say it was, just to solidify yourself as the king of steaks. Whole other level shit. Either way, looks great...as per ushe
April 9, 20214 yr served in what appears to be a salad bowl. that's how you do it. Do you just scoop the potatoes out of the bowl with the steak and then eat the steak with your hands? because you should
April 9, 20214 yr 1 hour ago, Landomatic said: There's no way that's edible bone marrow, right? Right? is bone marrow not always edible?
April 9, 20214 yr On 4/8/2021 at 1:06 PM, VirginiaLonghorn said: 7 hours ago, brown water said: In honor of the Masters opening round. 2 lb bone in ribeye over pimento cheese mashed potatoes Edited April 9, 20214 yr by Dutch
April 10, 20214 yr Author 19 hours ago, futureman said: is bone marrow not always edible? First you ruin the Urban Meyer thread, now you try to ruin this steak one. I mean...valid points on both. But still...
April 18, 20214 yr Picanha roast, reverse seared, starting in a 225 F oven for about 75 minutes then a couple of minutes per side in a screaming hot cast iron skillet:
April 18, 20214 yr My 1st post in this group. I hope y'all approve. It was the best I've done. Bachelor weekend with my son and I as mom and 2 others are away at a Vball tourney and older son had HS baseball game. Please excuse how my 15 yr old still cuts a steak up before he eats it. 2 Delmonicos I bought. Brought to room temp for 4 hours. Seared both sides on cast iron for 2 mins each. Threw chunk of butter on each then in oven until 136 internal. Still a McCormicks fan so that's the seasoning. Top 2 steaks I've ever made. Delmonico is still I think the best steak.
April 18, 20214 yr 8 minutes ago, PassiveAggressiveCoach said: My 1st post in this group. I hope y'all approve. It was the best I've done. Bachelor weekend with my son and I as mom and 2 others are away at a Vball tourney and older son had HS baseball game. Please excuse how my 15 yr old still cuts a steak up before he eats it. 2 Delmonicos I bought. Brought to room temp for 4 hours. Seared both sides on cast iron for 2 mins each. Threw chunk of butter on each then in oven until 136 internal. Still a McCormicks fan so that's the seasoning. Top 2 steaks I've ever made. Delmonico is still I think the best steak. Oh and I think this will piss y'all off with a $20 steak but after seasoning I take a meat mallet and lightly pound the seasoning into the meat. I also dry off both sides of the steak with a paper towel before I drop on high heat skillet.
April 26, 20214 yr Popular Post Figured out a small tree in the backyard died from the winter bullshit so I cut that down and figured that warranted a nice steak dinner. Got a 27 day aged ribeye from central market, broiled some shishito peppers, made up a few wedge salads and a couple baked taters. Was good.
April 26, 20214 yr Figured out a small tree in the backyard died from the winter bullshit so I cut that down and figured that warranted a nice steak dinner. Got a 27 day aged ribeye from central market, broiled some shishito peppers, made up a few wedge salads and a couple baked taters. Was good.
May 6, 20214 yr Figured out a small tree in the backyard died from the winter bullshit so I cut that down and figured that warranted a nice steak dinner. Got a 27 day aged ribeye from central market, broiled some shishito peppers, made up a few wedge salads and a couple baked taters. Was good. Damn near perfect. Points deducted for the red onions on the wedge salad. Sent from my iPhone using Tapatalk
May 6, 20214 yr 11 hours ago, PorscheGuy said: Points deducted for the red onions on the wedge salad. the fuck outta here.
May 6, 20214 yr Picked up some great, thick, rib steaks. It’s finally nice enough here to grill, so I heated up the Weber right after work. I love the flavor of the open grill, but also want to control flare ups, so I took the cast iron out to the balcony.Getting the sear and open grill flavor first.Butter, garlic, rosemary to the pan and continuing to get that perfect sear.Finish with compound garlic chive butter? Of course! Yes, this is the way....
May 7, 20214 yr Popular Post People are funny. The other day, my wife was out of town and I had my three kids. One of the other parents at my son's soccer game came up to me and said "my wife is concerned about you guys this weekend. She wants to know if she can have dinner delivered tonight." I was like "motherfucker, tonight I am going to grill prime ribeyes to the rare side of medium rare while I drink Stoli out of the freezer. Then I'm going to let them rest slathered in sage garlic butter while I finish the red wine mushrooms, twice-baked potatoes, and roasted brussels sprouts with bacon. Then after dinner we are all going to eat ice cream on the couch while we watch King Kong and Godzilla smash everything in surround sound. Then I am putting the kids to bed and sitting on my patio under my hanging lights while I drink bourbon and smoke a cigar. Today is the best day of my entire life and nothing else is even close. The offer of a casserole is politely declined. But I hope you guys have a nice evening tonight." Then I sent him pictures of resting steaks, drinks, etc. all night long.
May 7, 20214 yr 2 hours ago, BHMCruiser said: People are funny. The other day, my wife was out of town and I had my three kids. One of the other parents at my son's soccer game came up to me and said "my wife is concerned about you guys this weekend. She wants to know if she can have dinner delivered tonight." I was like "motherfucker, tonight I am going to grill prime ribeyes to the rare side of medium rare while I drink Stoli out of the freezer. Then I'm going to let them rest slathered in sage garlic butter while I finish the red wine mushrooms, twice-baked potatoes, and roasted brussels sprouts with bacon. Then after dinner we are all going to eat ice cream on the couch while we watch King Kong and Godzilla smash everything in surround sound. Then I am putting the kids to bed and sitting on my patio under my hanging lights while I drink bourbon and smoke a cigar. Today is the best day of my entire life and nothing else is even close. The offer of a casserole is politely declined. But I hope you guys have a nice evening tonight." Then I sent him pictures of resting steaks, drinks, etc. all night long.
May 8, 20214 yr On 5/7/2021 at 11:55 AM, Da Fino said: Those asparagus are thick. .. and I’ll guess a woody chew. Pencil or less thickness much more tender.
May 9, 20214 yr The crust was great, but center was a hair too overdone for my liking. So all I will share is a cool process photo. First time using avacado oil
May 21, 20214 yr On 5/18/2021 at 4:28 PM, TXLNGHRN10 said: Tomahawk from Mother’s Day Sent from my iPhone using Tapatalk Give me seasoning recipe pls
May 21, 20214 yr 29 minutes ago, TankedBevo said: Give me seasoning recipe pls Fiesta Uncle Chris's, Montreal Steak seasoning and a little dried rosemary Edited May 21, 20214 yr by TXLNGHRN10
May 21, 20214 yr Tonight’s 40 day dry aged ribeye. Dry brine starter Wednesday evening. Will post the final results.
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