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Featured Replies

4 hours ago, Texzilla58 said:


I used to work for a company based in Des Moines. Regular grocery store like HyVee would have prime beef as just a part of the standard assortment. The pork is unlike anything seen in these parts.

I won't ever buy grocery store pork again.  We buy whole pigs from a local farmer and get it processed.  Grocery store pork has no flavor.  But pigs from the farm that actually get to forage do.

  • Replies 2.9k
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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

Had to go flat top tonight.
e366955889d83f012ae483efbd5750f5.jpg

I like the different approach here. Looks delicious. But what exactly are we looking at? Griddled onions and peppers and then a think ribeye?
Had to go flat top tonight.
e366955889d83f012ae483efbd5750f5.jpg

I like the different approach here. Looks delicious. But what exactly are we looking at? Griddled onions and peppers and then a think ribeye?

I think that I will title my next work presentation THINK RIBEYE.

I don't really give a shit what the topic is, but that is going to be the title slide. 

Thinking modern sophistication? Thinking connections and innovation? Thinking enjoyment all around? THINK RIBEYE.

4 hours ago, ohchaucer said:


I like the different approach here. Looks delicious. But what exactly are we looking at? Griddled onions and peppers and then a think ribeye?

Ya, Ribeye. Tossed in some onions and japs. I was inspired by grill top steaks at Matt’s El Rancho. I make their black magic finishing sauce and use it when I flat top a steak or fajitas. Good stuff.

And the recipe for this black magic finishing sauce is….

22 minutes ago, Fico said:

And the recipe for this black magic finishing sauce is….

Different steak technique

Got a cookbook written by Matt Martinez in the '90s and it has an interesting steak treatment.

Apply some Texas Sprinkle to both sides (TS is a mixture of garlic powder, salt, pepper, and cracker meal).

Dust the steaks with flour.

Heat 2 T oil (clarified butter here) in a skillet. Brown steaks on both sides and cook to your preference (medium rare here).

Add 1 t Black Magic Finishing Sauce to one side of the steak and another teaspoon to the other side after you flip it. About 45 seconds before it is done.

Black Magic Finishing Sauce is composed of 10 oz Kikkoman lite soy sauce, 1/3 cup red wine, and 1/3 cup red wine vinegar. Matt says his Dad got the idea for it from a friend who owned a Chinese restaurant in Austin. Matt uses the Sprinkle stuff and Black Magic sauce extensively in this older cookbook and the one published in 2006.

http://www.shaggytexas.com/board/showthread.php/62705-Different-steak-technique

Edited by DalTxHornFan

Ribeye and filet for my daughter and me on Valentine’s Day

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Daughter?

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Santa Maria Tri Tip tonight:

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That looks good. I had it when I lived in Cali. It’s a challenging cut. I bought one to try myself on the grill. It ate like a bad leg cramp. What’s your technique.

That looks good. I had it when I lived in Cali. It’s a challenging cut. I bought one to try myself on the grill. It ate like a bad leg cramp. What’s your technique.

Well the first is getting a good cut - This came from a grass fed, free range cow from a local farm.

BUT that’s not necessary… best two ways IMO:

1) Marinate overnight in burgundy wine and garlic then pat dry and lightly dust with Santa Maria seasoning. Grill to desired temperature

2) Rub with Santa Maria seasoning and your favorite rib or traditional BBQ seasoning. Place in fridge for 30 mins. Grill to desired temperature

Either way, don’t rest it a ton, maybe 5 mins before slicing.
On 2/24/2022 at 9:42 PM, Texzilla58 said:


That looks good. I had it when I lived in Cali. It’s a challenging cut. I bought one to try myself on the grill. It ate like a bad leg cramp. What’s your technique.

Don't overcook it and cut it against the grain.

On 2/24/2022 at 7:42 PM, Texzilla58 said:


That looks good. I had it when I lived in Cali. It’s a challenging cut. I bought one to try myself on the grill. It ate like a bad leg cramp. What’s your technique.

I smoke it low at 200 to 220 out whatever until it's like 120 then pull and crank the heat and when the grill is the temp of the sun throw it back on and get a crust on all sides. That has yielded outstanding results for me. One of my favorite cuts. 

  • 2 weeks later...

I saw a nice prime boneless ribeye in the "sale" section of Randall's today, so I grabbed it.  Problem is, it's a little small -- just under a pound -- so I'm looking for suggestions on how to serve it for me and my wife tonight.  Steak and potatoes are kinda meh at this point, and I can't do the "surf" part of surf & turf (food allergy).

Any go-to steak and pasta dishes to recommend?  Maybe some sort of Latin dish?  I'm drawing a blank.

15 minutes ago, jimmyjazz said:

Problem is, it's a little small -- just under a pound -- so I'm looking for suggestions on how to serve it for me and my wife tonight. 

steak for you, potato for your wife. 

1 minute ago, futureman said:

steak for you, potato for your wife. 

. . . couch for life.

44 minutes ago, jimmyjazz said:

I saw a nice prime boneless ribeye in the "sale" section of Randall's today, so I grabbed it.  Problem is, it's a little small -- just under a pound -- so I'm looking for suggestions on how to serve it for me and my wife tonight.  Steak and potatoes are kinda meh at this point, and I can't do the "surf" part of surf & turf (food allergy).

Any go-to steak and pasta dishes to recommend?  Maybe some sort of Latin dish?  I'm drawing a blank.

Below, plus roasted seasoned broccolini plus a nice greek salad with kalamatas, red onion, and feta. 

 

 

 

58 minutes ago, jimmyjazz said:

. . . couch for life.

Besides, you *really* want to giver her the meat, yeah?

You could also do it over pasta with a garganzola sauce and a balsamic reduction. Slams

1 hour ago, pops said:

You could also do it over pasta with a garganzola sauce and a balsamic reduction. Slams

That sounds fantastic, I have some leftover gorgonzola and some heavy cream, I think I could make that work.

11 hours ago, brown water said:

Well hello there…

D44F3AB2-672A-4513-915A-4F9C5E52221F.jpeg

After a day of dry brine

EEE5FAB3-96A3-455D-B3F4-98A011138E41.jpeg

Edited by brown water

Ended up making steak & baked potato for her, and a steak sammich with provolone, peppers and onions for me.  Bread from Thundercloud.  Might have overstuffed it a bit.  

I reverse seared to 132 F in a 225 F oven for almost an hour and then hit it with a screaming hot cast iron skillet.  Flavor was amazing, and it stayed tender, even though the seared slices for my sammich went well past med-rare.  Didn't care, had steak.  Sammich.

image.thumb.png.767e345521ca7323ea6b097fd9eb9384.png

 

 

You guys know what day it is a2fa855c22aa29e9cfaf55b3fcb445bf.jpg

I know we've had this debate, and nobody it going to change their mind. We had ribeyes tonight and I will never be convinced that there's any better way to do a steak than to sous-vide it. They were like butter. 

39 minutes ago, Smax said:

You guys know what day it is

October?

44 minutes ago, Smax said:

You guys know what day it is a2fa855c22aa29e9cfaf55b3fcb445bf.jpg

Dude it’s Wednesday 

far out

 

2 hours ago, Bogeywon said:

Dude it’s Wednesday 

far out

ugh. you butchered it. 

23 hours ago, Smax said:

You guys know what day it is a2fa855c22aa29e9cfaf55b3fcb445bf.jpg

I hope your steak was medium rare and your BJ was well done!

On 3/13/2022 at 7:22 AM, brown water said:

Almost forgot. 

5DE8A6F6-A10B-4DA4-AD70-6B035372B35C.jpeg

I licked the screen.  No ragrets.

10 hours ago, brown water said:


Pretty nice Thursday evening 

 

0C7E1226-E989-4814-91ED-68F95FF96B1F.jpeg

goddamn man. are you finding these cuts at the grocery store?

I've seen "Wagyu" at HEB, but not one that looks like that.  Holy smokes.

19 hours ago, brown water said:


Pretty nice Thursday evening 

 

0C7E1226-E989-4814-91ED-68F95FF96B1F.jpeg

A9AFCF4A-ED6B-4B5B-A66A-BCEBD20DF82F.jpeg

333EFF3B-16E1-496B-B47F-203F00A06F26.jpeg

I wish I was your proctologist. I mean not really... but maybe

9 hours ago, brown water said:

Straight outta HEB

 

Bunkerhill?

Tenderloin from Central Market tonight. 
 

image.thumb.jpeg.9903a25060fa20cccc1379b9968b466d.jpeg
 

On 3/25/2022 at 2:58 PM, pops said:

I wish I was your proctologist. I mean not really... but maybe

Worth it IMO

image.gif.e0cc887566bc92fff8eea1a722d348f1.gif

19 hours ago, tfoolry said:

Tenderloin from Central Market tonight. 
 

image.thumb.jpeg.9903a25060fa20cccc1379b9968b466d.jpeg
 

Kudos on the Total Wine stemless wine glass!  We have some of those -- very durable!

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