September 12, 20214 yr 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.
September 13, 20214 yr On 9/12/2021 at 12:11 PM, South Austin said: Nice crust. That's what your mom said.
September 19, 20214 yr 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
September 19, 20214 yr 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 This is outstanding. Please provide detailed instructions. Tell us nice and slow-like.
September 22, 20214 yr 2 lb prime cowboy ribeye from CM and some prime filets from Costco. Reverse seat on the rib-eye. Direct heat on the filetsSent from my iPhone using Tapatalk
September 23, 20214 yr Popular Post Soon…. Wagyu ribeye with the cap separated and dry brining for dinner Friday.
October 12, 20214 yr 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 Vacio sliced dinner, vacio on top flank on bottom. potatoes and squash.
October 26, 20214 yr Author 4 minutes ago, brown water said: But here is one from this weekend Little under. Hey, even Saban and Belichick can't win 'em all.
October 28, 20214 yr 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. Edited October 28, 20214 yr by Passive Aggressive Coach
October 29, 20214 yr 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. Nice knife
October 29, 20214 yr 5 minutes ago, b_p said: Nice knife 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
October 29, 20214 yr 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
October 29, 20214 yr 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
October 29, 20214 yr 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.
October 29, 20214 yr 2 minutes ago, Lobo said: That musta been some Bris. no circumcision jokes in steak thread. otherwise, we may get cow dick steak picks.
October 29, 20214 yr What kinda cows you hanging out with, they have dicks? Oh my god, what have you been milking this whole time? Edited October 29, 20214 yr by Lobo
October 29, 20214 yr 10 minutes ago, Lobo said: What kinda cows you hanging out with, they have dicks? Oh my god, what have you been milking this whole time? jeez. dont snip my joke.
October 29, 20214 yr 1 hour ago, Passive Aggressive Coach said: otherwise, we may get cow dick steak picks. You rang?
October 29, 20214 yr 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 October 29, 20214 yr by Lobo
October 29, 20214 yr 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. Do you have a link to that knife? It looks dope!
October 29, 20214 yr 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. Great looking steak, cool Chinaman-made knife, and a Miller Lite. Nice work. 4.5 out of 5 stars.
October 29, 20214 yr 11 hours ago, BurntOrange&White said: Do you have a link to that knife? It looks dope! https://www.amazon.com/gp/product/B08SJ12JKG/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&th=1
October 30, 20214 yr 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.
October 31, 20214 yr 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.
November 2, 20214 yr 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 November 2, 20214 yr by Passive Aggressive Coach
November 2, 20214 yr 1 hour ago, Passive Aggressive Coach said: 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?
November 2, 20214 yr left over beef tenderloin. Made kabobs. Olive oil fresh garlic parsley salt pepper
November 2, 20214 yr 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.
November 2, 20214 yr 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.
November 3, 20214 yr On 10/28/2021 at 8:07 PM, b_p said: Nice knife The knife was so expensive he could only afford Miller Lite.
November 6, 20214 yr On 11/3/2021 at 5:08 PM, fwtxbevo said: The knife was so expensive he could only afford Miller Lite. Yes, I spend all my monies on knife. now no more monies for microbrews.
November 9, 20214 yr On 11/6/2021 at 2:32 PM, luke duke said: Then it was a great tasting penis. Would eat again.
November 16, 20214 yr Locally sourced ribeye. Garlic Roquefort butter. Seared on the grill then finished in a pan with butter and rosemary.
December 23, 20214 yr On 11/30/2021 at 12:17 PM, VirginiaLonghorn said: ~1 pound filet … from oven to grill to gut. 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 December 23, 20214 yr by mchookem
December 23, 20214 yr 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!
December 26, 20213 yr 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.😊 Edited December 26, 20213 yr by mchookem
December 26, 20213 yr @mchookem that platter of meat looks fucking great. how many mouths were you feeding?
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