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Featured Replies

On 9/6/2021 at 2:19 PM, 52-80 said:

im a steak fundamentalist/absolutist but i would try this

 

 

I'm curious to give this a try too.  Next time I pick up a couple of flank/flatiron/hanger steaks I'll reserve one for this and report back. 

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  • Bone in ribeye. Sous vide @ 128, crusted with crushed peppercorns, seared, au poivre sauce, asparagus with hollandaise, salet.   

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    brown water

    In honor of the Masters opening round. 2 lb bone in ribeye over pimento cheese mashed potatoes   

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On 9/12/2021 at 12:11 PM, South Austin said:

Nice crust.

That's what your mom said.

Half wagyu Vacio/Bavette steaks. Butterfly open and hard sear on grill. This shit slams so hard. Like flank steak with a power level over 9,000

6Z11cdFCdMMZKn4sGpY2L7vdSlo1P7tU7PfLOBYAMoK897sWElKvAP43SQuQ__kHo3lIo1FtxJHm4p_kNGwcD1EQJO7QL4x9DQMklZ8kzzT7pJnq9tMf8ARW-28_j6ViHQza1iwe1tsFXSz5SAqIz-NeBq71yWFVAfSpJbxcTAdmneld2az8tyskLcj8iCS3VhKQ798A6m3kk0JIpIiik2LkQhhy1hU47o1J8qVPgxVrNQ9Nt5Bf3NP_FpGGGzq5PalZ9onPzwHByYXjv6hiaR0YLhBmzBfzuRyEyJ-QzxW8X0EOvmAL2-TtkZvzizG2MQu_xFU-YPYE27qosrnPk4USWkt-R2YIvwxblXFowjLUAe_rCHcRxKXhphQ2DcKsPB3ZSZCXVypllFMm1yDDPLjfFigM9s1PYcVw3PpN5OeYDC0rd7lhIqQhJRqOlhlQPavDaREcikuQAIFLOQHR664upM4X5XfYCNUjiPDBgWhLk304LYPQUmeO4tYbAiMZjiKhBVMjBgCQmFKDJOaV6GphqqSrTlk6xrfdWyrg3LqLvPnU76RSYqrtHgq18dtbJmmueMJSXfEpd7ArIkLZHf6lsBTfqj0Y1Z5FHlt3GPcOxNyXISevUhOIsi8DLUHyhwu-XFWryb5KoJjW13uwdNiSXmY2t3acdtz9byA2wnPnMV6ytS4M_YGNodtb-iwYlhIF4yGjLghnq8bvjm7gPI51=w1920-h909-no?authuser=0

NSZGZviaW1WSTjYRF8pH3RBskEm_S8JSdw_gbJSXQ43OJ9O-kZ2iyJolxfYR2ScTZ8fIiZjsejPf4FdBC_h1iu6xDTlZ887vQ7RGEPj6rAzKvpDhUxrCpRz6aKlzf2_fIqk2-mVXMe-Seuvj002Mo9lSd4ZjT2XzjuIF_GOUNKM4W6-yp7ekM33k_eA01g_YnYszCLRFSAxSxF4g6s1Av_m3NAlbCK-4TZcvAXJyYJqIdGnNAugOJ2xgipubRaQ61v_xAha7tr0D6FhjKTbkeWEbN1C75dSsrZjiEDkZqw-DVSF7NTQtIlAUjZt6peR6_Ge7vbyse05bt_xjbAFYheEWk5ByqYFqWFcAGHYcx6lBvFKCoGQLpiWabgM09AhfK2WmWmyzSoLadsmv7NnXawDb-63yJ-BSWnLpU_MfLmXdfpe1UMTU9DBxWDZL318xTNKPekPNbtyILhnVK-fMz8LY2HrvBnSrvolCu70ILRZxpwT0CPlgxUmXUlKmrwomDQZOdy86bWB9dXaDKHJOoASrlzI7kFoPjKXbmsgn_YZdwOYMdASu47U4TF_LuG6W3ifkC6Py2L1IGHKjG_ux0ST3Kdretbg7GEg85P8HI7mhHrdKnBzuX-wHSBgQvqiV6xF2BVbr1y4INWwRKI1VmjC3DbTwEFI2Io7v4az6kUMsgUGGVkaywMs0pQ7smVMA_EYU4-xca-ysPJGYZwloc9b0=w1920-h909-no?authuser=0

p6mGk3ifAjljPOkmV4b4efcH1fDLwbgJoViTEYOtW3MoWPxSQz-QaEPDcgW3CP-a4tuTHEhNpeViUUN2vACprIeyOizmYOfdk-9pHZ0QITl55JisaAo-hRKQRIZGhzd-zHlAHL_b7EPNjGZXNl62REh-x99DPRwQ-u_Ns2L3DXri0rgWvcf7fXfpoAjo0K55oZN98pTJZC6bjehcTzUvaXZN5TI2sPIuysnHGOqdHSapN7IYo_fEbx-3OvWQow7TuJJmmprS0MhG0WBqSDQOmuB_fzVFk9XNXmoyXjFMJadXEpephghHzbGfpOfpfOTN-5Sxx0btVg7mDyastnk-6LEqhUK-RwnhILgPZdvMt-x_LqUz9bNzrLz2k8TK51mus1nERox_ZVSGBfS8SV2K5SiQ4IAKILz5ky1rbdBpA19NGxCU7XdhhmVPHJGLr3xZnULfA7r2ICCIRPPObgPbcturvwJBYeG3SiXEsW17FgicACMeSjZDdYQ01xpOuEZLCNhQL3QAGYj_XLy7WspBRyzeOWBRc1yHpsmaIvlgjmWiXBJ9GrRSpZxbVbaQL9iLgBlOoGTk-zYJyKLKj37DP-xDYFXwIEnA4wcyWdn32UA372QtJ-pveMBhfPVh9g9yCYsK-Na-VUOXNDMNatG2l80bEVimbP72ZcRFnG2mJ0aWLVd9Kepqsg78A2sBpADXlHTSsxLdPUMEusX4nDuyBESU=w1920-h909-no?authuser=0

On 8/28/2021 at 12:37 PM, Hank_Hill said:

Moving from a house to a gentrification apartment with a shitty grill has decreased my game a bit but still able to knock out some decent Picanha 

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This is outstanding.  Please provide detailed instructions.  Tell us nice and slow-like.

2 lb prime cowboy ribeye from CM and some prime filets from Costco. Reverse seat on the rib-eye. Direct heat on the filets

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Sent from my iPhone using Tapatalk

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Soon…. 
 

Wagyu ribeye with the cap separated and dry brining for dinner Friday. 
 

 

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  • 3 weeks later...

While Brown is looking for that dry aged ribeye in his fridge.....

 

Dad got a cross wagyu flank at Costco on accident and wondered why it was so fucking expensive. I brought over another cross wagyu vacio same as above, not butterflied this time though so thick boi. Flank got chimichurri marinade and vacio got jugo and hella black pepper. 2 hours 132 sous vide, ice bath, then sear on grill. The vacio took on color with the sear much more than the flank due to marinade difference. Both were good. Vacio might be my favorite cut right now. 

 

Vacio - Flank

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Vacio sliced

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dinner, vacio on top flank on bottom. potatoes and squash.

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  • 2 weeks later...
On 10/12/2021 at 12:39 AM, cam4mav said:

*well we're waiting .gif*

No CR

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  • Author
4 minutes ago, brown water said:

But here is one from this weekend 

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Little under. Hey, even Saban and Belichick can't win 'em all.

Reverse seared some cheap NY strips tonight. My hack is rubbing in Wagyu beef tallow. I put this under my grill thread but thought steak thread needed some steak pron. 

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Edited by Passive Aggressive Coach

1 hour ago, Passive Aggressive Coach said:

Reverse seared some cheap NY strips tonight. My hack is rubbing in Wagyu beef tallow. I put this under my grill thread but thought steak thread needed some steak pron. 

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Nice knife 

4 minutes ago, Passive Aggressive Coach said:

bought it 9 mos ago. Sharp af. perfect for steaks and any smaller cuts of meat. I have a sharpener and that damn thing has sliced my ass twice cleaning it good.  It was like $23.

 https://www.amazon.com/gp/product/B08SJ12JKG/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&th=1

Haha nice. I was thinking it was some handmade masterpiece. Shows how much I know lol

1 minute ago, b_p said:

Haha nice. I was thinking it was some handmade masterpiece. Shows how much I know lol

nope, it looks it thats why I bought it. cheap Chinese knife. I pulled the curtain back. lul

25 minutes ago, Passive Aggressive Coach said:

nope, it looks it thats why I bought it. cheap Chinese knife. I pulled the curtain back. lul

That musta been some Bris.

What kinda cows you hanging out with, they have dicks?  Oh my god, what have you been milking this whole time?

Edited by Lobo

1 hour ago, Passive Aggressive Coach said:

 otherwise, we may get cow dick steak picks.

You rang?

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I said to shop for a Tenderloin, not in the Tenderloin.  It's what you get for asking for directions from "the Nob" and not Nob Hill.

Edited by Lobo

11 hours ago, Passive Aggressive Coach said:

Reverse seared some cheap NY strips tonight. My hack is rubbing in Wagyu beef tallow. I put this under my grill thread but thought steak thread needed some steak pron. 

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Do you have a link to that knife? It looks dope!

12 hours ago, Passive Aggressive Coach said:

Reverse seared some cheap NY strips tonight. My hack is rubbing in Wagyu beef tallow. I put this under my grill thread but thought steak thread needed some steak pron. 

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Great looking steak, cool Chinaman-made knife, and a Miller Lite.  Nice work.  4.5 out of 5 stars.

After another horrific day of Texas football, needed something to improve the day. Sous Vide a rib-eye and then seared it off in my cast iron. Paired it with a Chianti that we had shipped back from our recent trip to Italy.

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2 hours ago, Mo Horn said:

After another horrific day of Texas football, needed something to improve the day. Sous Vide a rib-eye and then seared it off in my cast iron. Paired it with a Chianti that we had shipped back from our recent trip to Italy.

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Tri-tip tonight. Reverse sear. Wagyu tallow binder with just simple Montreal steak seasoning. Smoke at 225 with post oak until 120 then crank it up to 650 and reverse sear 2 mins on each side. Let's see how this turns out. 

Edited by Passive Aggressive Coach

1 hour ago, Passive Aggressive Coach said:

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Tri-tip tonight. Reverse sear. Wagyu tallow binder with just simple Montreal steak seasoning. Smoke at 225 with post oak until 120 then crank it up to 650 and reverse sear 2 mins on each side. Let's see how this turns out. 

Looking forward to seeing the results on this one. What temp are you going to pull it?

left over beef tenderloin. Made kabobs. Olive oil fresh garlic parsley salt pepper 
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45 minutes ago, shnsajax said:

Looking forward to seeing the results on this one. What temp are you going to pull it?

OK, this one I let get up to 125 because it's a thicker cut than a normal steak. I probed after sear and it was 138

 

39 minutes ago, Bravo said:

I just sear both sides once temp is at 120 internal. Usually brings it up to 130-135 internal.

Very close to what I do. 

 

5 minutes ago, Bravo said:

What do you do? Sounds similar. How do you season with Wagyu beef fat?

I bought this wagyu beef tallow. I melt it then spread it on. Makes it very sticky. 

  • Popular Post

Fantastic. Kids LOVED it. Very juicy. Took on some smoke which gave it some red bark. So had a nice subtle smoke flavor. Probably smoked for 50 mins before searing. 

 

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On 10/28/2021 at 8:07 PM, b_p said:

Nice knife 

The knife was so expensive he could only afford Miller Lite.

  • Popular Post

Got a prime strip from central market tonight.

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Locally sourced ribeye. Garlic Roquefort butter. Seared on the grill then finished in a pan with butter and rosemary.

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Sous vide Sunday. 
 

 

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Edited by DDD Dad

  • 2 weeks later...
  • 4 weeks later...
On 11/30/2021 at 12:17 PM, VirginiaLonghorn said:


~1 pound filet … from oven to grill to gut.

 

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okay...so may i get a detailed description of how you did this? please? 😊

i usually do a prime rib roast for Christmas but i'm afraid i may have gotten overzealous this year, i have half a dozen of these filets (at least 2# thick each). i've been researching methods...but yours looks just about perfect. thanks! 

 

ETA: or anybody else, feel free to tell me what to do lol. sous vide is out...no machine and will have too much other shit happening on the stove 🤪

Edited by mchookem

49 minutes ago, mchookem said:

okay...so may i get a detailed description of how you did this? please? 😊

i usually do a prime rib roast for Christmas but i'm afraid i may have gotten overzealous this year, i have half a dozen of these filets (at least 2# thick each). i've been researching methods...but yours looks just about perfect. thanks! 

 

ETA: or anybody else, feel free to tell me what to do lol. sous vide is out...no machine and will have too much other shit happening on the stove 🤪

I’ve started filets in a pellet smoker and in the oven.  Then, finished them off on a hot gas grill or in a cast iron skillet.  Pick a combination.  They all work.  Cooking to precise temperatures is the key.  I use a ThermoWorks Smoke probe thermometer.  BTW, these filets were started in the oven and finished on a gas grill.

•Preheat oven to 225F

•Season filets, place on a wire cooking rack on a baking sheet pan, and let them come to room temperature (45-60 minutes).

•Insert probe(s) and place the baking sheet with rack and filets in the oven.

•Cook to 115F internal

•Remove from oven, remove probe(s). and set aside

•Heat grill to 500+F

•Cook to Internal 125F, about a minute per side and don’t forget to get the edges

•Tent loosely over a warm plate for 5 minutes to catch any juices to spoon over each steak at serving.

The grill process is hot and fast just long enough to get the exterior marked and crisped up.  The goal is to have as little grey internal color as possible.

Good luck … hope this helps.  Don’t forget to post pics!

  • Popular Post

so...i did 45 mins in the 225 oven, let it rest about half an hour while i prepped sides, then did the cast iron sear...they were pretty thick so i did about 3 mins per side and i put the lid on for about a minute. while filets were resting i did lamb lollipop chops in same skillet, then butter, thyme and rosemary in skillet and basted all the meat with it.

sides were mushrooms in a balsamic reduction (pictured), sauteed broccolini...and Luby's mac&cheese bc we're not too fancy 😁

um. it did not suck.😊

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Edited by mchookem

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