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#151

So this isn’t the same wagyu steak I posted above. They also sell trimmings for a lot less - I got 3 good sized pieces of NY strip for $40. Here it is after the first flip. Didn’t get any other shots because it was quickly sliced and devoured after another flip or two.

 

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After that was a grass fed chuck eye that I also got from Crowd Cow:

 

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#164

Rain delay means I'm getting toasted. 
 

A99_F3036_90_F5_4_EBA_AB43_3_FA669_EEF34

 

6_DD0417_B_8_F46_4_B93_A925_5_BA7_DFE927 

 

AA46_FEB6_66_AC_4973_AD1_D_717_F8418_AA2

Edited by Anastasis

#168

Any ideas on what to do with the chain trimmed from a whole beef tenderloin? I got 2 of them in the freezer and need to cook them in the near future.

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#171

Another thick TBone to celebrate being a man +5
Reversed sear 

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some prouts
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seared in butter, garlic and rosemary
35728638_10216548423006923_2814729670954

 

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#172

Does steak sandwich count?

Service sucks, decent last minute lunch meal but great wines but might location.

Killing time as the better half is in the wedding party and has duties.

bf193998bae1cdf9c0f3a0e16b917ff1.jpg

#176
3 hours ago, luke duke said:

Who orders wine with a meal that includes fries and a pickle?

Maybe it’s A-5....

#181
On June 18, 2018 at 9:55 AM, Dr Fear said:

Any ideas on what to do with the chain trimmed from a whole beef tenderloin? I got 2 of them in the freezer and need to cook them in the near future.

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Rub with salt, pepper, minced garlic, chopped rosemary and thyme.  Wrap tightly and leave in fridge overnight.  Thrown on the grill on direct med high heat for a couple minutes.  Let rest then chop into bite size pieces and serve as an app.  I do this every time I cook a tenderloin and it's always a huge hit.

#184
2 hours ago, luke duke said:

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More to come tomorrow...

Fake news. Sad!

#185
On 6/22/2018 at 1:21 PM, Washpark said:

Does steak sandwich count?

Service sucks, decent last minute lunch meal but great wines but might location.

Killing time as the better half is in the wedding party and has duties.

bf193998bae1cdf9c0f3a0e16b917ff1.jpg

 

Should have gone to the girl and the fig across the street

 

#186

Brought steak up to room temperature.
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Seasoned lightly with salt and finely ground pepper. Cooked in hot cast iron skillet.
8db233a7b12e841a1ca3bde78712c9f7.jpg

Flipped after 75 seconds.
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Resting
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Steak looks more done than it was due to fat content.
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Tasted like shit. Way too fatty. 4 of us couldn’t finish it. The Japanese beef marbling grading scale goes from 1-12. This thing was about a 15 which was a bad thing.

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#188
Tasted like shit. Way too fatty. 4 of us couldn’t finish it.


I was hoping for success but I’m glad it’s not just me. I’ve had wagyu twice and disliked it both times. Greasy with none of the beefiness I want in a steak. The mouthfeel made me think that’s what it would be like eating a spoonful of crisco.
#189

If you saved whatever leftovers you have,  take the pieces and go back and follow my initial reply to your pic - cube it, sear the living shit out of it at as high a temp as you can get, cook it until nearly all the pink is gone. Light salt and pepper after, a dash of cumin if you have it.

#190
If you saved whatever leftovers you have,  take the pieces and go back and follow my initial reply to your pic - cube it, sear the living shit out of it at as high a temp as you can get, cook it until nearly all the pink is gone. Light salt and pepper after, a dash of cumin if you have it.


I did that and still didn’t care for it.
356a9905f90310e5ed63b86e209d0812.jpg
#192
On 6/23/2018 at 9:39 PM, HeHateMe said:

Rub with salt, pepper, minced garlic, chopped rosemary and thyme.  Wrap tightly and leave in fridge overnight.  Thrown on the grill on direct med high heat for a couple minutes.  Let rest then chop into bite size pieces and serve as an app.  I do this every time I cook a tenderloin and it's always a huge hit.

Thanks, gonna try it this week.

#193
On 6/17/2018 at 10:40 PM, Anastasis said:

Rain delay means I'm getting toasted. 
 

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6_DD0417_B_8_F46_4_B93_A925_5_BA7_DFE927 

 

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FUUUUUUUUUUUUUUUUUUUUUUCCCCCCCCCCCCCCCCKKKKKKKKKKKKKKK'n hell.

#194
Any ideas on what to do with the chain trimmed from a whole beef tenderloin? I got 2 of them in the freezer and need to cook them in the near future.

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Beef stroganof.
#195

I’m not a pro like some of y’all but I finally cooked a filet I was happy with.  Of course, it was for my fiancée 

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(just stuck it on there for a final bit in the oven)

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Ribeye also turned out well

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#196
13 minutes ago, Celery Man said:

I’m not a pro like some of y’all but I finally cooked a filet I was happy with.  Of course, it was for my fiancée 

D266_DB94_580_C_42_BB_A82_F_B5_E142_F0_C

(just stuck it on there for a final bit in the oven)

5_A83_DEC3_7572_4_D59_AF7_C_CFF8196_EDED

Ribeye also turned out well

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I don't see alleged fiancée titties looming in the background. 

#197
Rub with salt, pepper, minced garlic, chopped rosemary and thyme.  Wrap tightly and leave in fridge overnight.  Thrown on the grill on direct med high heat for a couple minutes.  Let rest then chop into bite size pieces and serve as an app.  I do this every time I cook a tenderloin and it's always a huge hit.
How much of the fat did you trim off?

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#199
18 hours ago, HouTex said:


Beef stroganof.

This is a great idea, even with that spelling.

Or maybe some shaking beef?

  • Author
#200
8 hours ago, lonestarguido said:

Did some bone in’s from CM a bit ago and learned some lessons on something that thick

That it's damn near impossible to get it cooked right?  Because no matter what, it seems like it's raw by the bone and over cooked away from the bone?

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