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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   

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#2202
there’s not enough food on that plate. 

Yep. Reminds me of a couple that invited us over to have STEAK. We got there and had a drink then the host announced it was time to let the STEAK come to temp. I went in the kitchen and saw he really did mean the STEAK. A single STEAK in a package from the King Sooper (Denver Kroger). Not a huge sirloin but a single strip. About 12oz. Not prime or wagyu. A steak smaller than what my wife would eat alone. For five people. He had a big grill. And this lonely steak on it. The sliced in a platter. It weirded us out.
#2203
4 hours ago, Texzilla58 said:


Yep. Reminds me of a couple that invited us over to have STEAK. We got there and had a drink then the host announced it was time to let the STEAK come to temp. I went in the kitchen and saw he really did mean the STEAK. A single STEAK in a package from the King Sooper (Denver Kroger). Not a huge sirloin but a single strip. About 12oz. Not prime or wagyu. A steak smaller than what my wife would eat alone. For five people. He had a big grill. And this lonely steak on it. The sliced in a platter. It weirded us out.

My wife and I were invited by some friends to come over a steak dinner last year.  They cooked up 5 nice looking strips, then proceeded to slice two of them up for everyone and put the rest in the refrigerator for later.  I was confused, and that feeling hasn't passed.  I've been meaning to reciprocate but will serve each adult present his/her own steak.

Edited by dcbc

#2204
56 minutes ago, dcbc said:

My wife and I were invited by some friends to come over a steak dinner last year.  They cooked up 5 nice looking strips, then proceeded to slice two of them up for everyone and put the rest in the refrigerator for later.  I was confused, and that feeling hasn't passed.  I've been meaning to reciprocate but will serve each adult present his/her own steak.

My experience would be getting invited to a steak dinner, them pulling the steaks off the grill and into a big platter. No limits, but not a single one under medium well, with most of them very well done. Host told us to eat up, since there were plenty. Not sure how I got enough eaten to not offend them. To add, they were teetotelers, so no wine or liquor of any kind. Pure torture. 

Edited by Mo Horn

#2205

None of these parties sound like fun.

We were invited to a friend's for dinner and they provided nice wine, and perfectly cooked steaks in adequate portions.

Edited by Jimbaround

#2206
1 hour ago, Jimbaround said:

None of these parties sound like fun.

We were invited to a friend's for dinner and they provided nice wine, and perfectly cooked steaks in adequate portions.

That's usually how it goes.  I'm not sure what the deal was, but it was an isolated occurrence I hope not to repeat anytime soon.

#2207
On 3/14/2022 at 6:47 PM, Mo Horn said:

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. 

Yep.  We did sous vide ribeyes last night and they are just amazing.  I always cook an extra so I can have some for lunch the next day.  I have had similar success with reverse sear, but I prefer sous vide because I can put them on around 4:00-4:30 and then take care of the rest later.  It doesn't matter if I pull them at 6:00 or 7:00, the result is the same every time.

#2208

1192B1D5-BE9F-4D6E-A8C3-BF651D8FEDC9.thumb.jpeg.0a0c45e5c600cd15bf31426219d8be40.jpeg
wife and kids had shit to do tonight so cooked this little guy up. Put on pellet grill at 225° until it got to 115° and then put in gas grill until it got to 130°. Turned out amazing, now I’m miserable and full. 

Edited by Pdawg88

#2209
My wife and I were invited by some friends to come over a steak dinner last year.  They cooked up 5 nice looking strips, then proceeded to slice two of them up for everyone and put the rest in the refrigerator for later.  I was confused, and that feeling hasn't passed.  I've been meaning to reciprocate but will serve each adult present his/her own steak.

We never reciprocated as I soon after took a new job. But wife and I thought about what we’d serve. A single tilapia. A carrot.
#2210

in colorado once my dad and I got invited over for steaks to the house of one of his “friends.” we show up ready for a nice evening and the guy says “where’re your steaks?”

#2211
in colorado once my dad and I got invited over for steaks to the house of one of his “friends.” we show up ready for a nice evening and the guy says “where’re your steaks?”

Did he share his steak or did you run to the store?
#2216
56 minutes ago, futureman said:

little overdone for my taste but still pretty good. 

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That is absolutely cooked PERFECT. Med rare 135 degrees looks like

#2217
little overdone for my taste but still pretty good. 
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That’s the way I want it. Looks like perfect medium rare throughout. I’d thank you for a wonderful steak.
#2218
10 hours ago, futureman said:

little overdone for my taste but still pretty good. 

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I know you're a wound it, wipe its ass, and drag it to the table kind of person, but that looks about perfect. 

#2219

Yeah, that looks damn good.  I could a couple degrees lower with a filet but that shit right there looks good. At least about as good as a filet is going to get. 

#2220

it was great. I just like it a little more raw in there. 
 

I also didn’t let it sit long enough after the sear. I could taste my impatience and it bothered me. 

Edited by futureman

  • 2 weeks later...
#2221

This one turned out pretty tasty.   Salted for a couple of hours.  Reverse seared (cooked to 115F before resting, then searing).  Finished with melted butter and black pepper.

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Edited by dcbc

  • 2 weeks later...
#2222

I usually don't do steak this often, but Wallyworld had a pair of nice looking, prime ribeyes for about $12 each.
 
So, back into the fray

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Edited by dcbc

#2223
I usually don't do steak this often, but Wallyworld had a pair of nice looking, prime ribeyes for about $12 each.
 
So, back into the fray
78905109c883f8792aff7795d08dd131.jpg


04bf861749ab49f668c84353c0b051d9.jpg9bccb2e13574df850c494a072a0abc75.jpg
 

Those look good, but I’m not sure they were worth setting foot inside of a Walmart.
#2224

Anybody ever get prime steaks from Wildfork?

Have a new one open up near me and did a choice brisket from them and was very impressed. Only thing I am concerned is everything is frozen so not sure if grocery store prime might be slightly better. 

  • 2 weeks later...
#2225

Hanger steak, seasoned one with a curry blend (curry on left) and one with some oddball lamb spice mix, left to brine for an hour on the counter - overseasoned the lamb one, was a bit salty. On Kamado Jr somewhere around 600 degrees, 4min a side. Rest 10min and slice.

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One of my favorite cuts for beef flavor.

#2226

haven't done a steak in a while.  i am quite fond of the prime top sirloin from CostCo, i swear i prefer them to strips.

reverse sear to 120, let sit for an hour, then cast iron sear until whatever deliciousness this is lol

20220511_200120.jpg

#2229
haven't done a steak in a while.  i am quite fond of the prime top sirloin from CostCo, i swear i prefer them to strips.
reverse sear to 120, let sit for an hour, then cast iron sear until whatever deliciousness this is lol
20220511_200120.thumb.jpg.a459818e6ecd8941bc84a3f26fc2adbc.jpg

That looks like a great steak. I love top sirloin when I can find a tender one and agree it can be better than a strip which I think is an overrated cut. I gotta look at the prime ones at Costco. Usually they are a bit too lean in the choice area and need heavy marinating. Thanks.
#2232
did you put ketchup on it, too?

You must be a joy at dinner parties and family gatherings. Do you kick little kids for wanting ketchup on a hot dog? Or someone putting sauce on their barbecue?

I could give a shit how people eat their food. You want Hersheys syrup on that steak? By all means enjoy. Not my mouth.
#2234
2 hours ago, Texzilla58 said:


You must be a joy at dinner parties and family gatherings. Do you kick little kids for wanting ketchup on a hot dog? Or someone putting sauce on their barbecue?

I could give a shit how people eat their food. You want Hersheys syrup on that steak? By all means enjoy. Not my mouth.

Fucking Futureman'd. 

Hey @Texzilla58, put him on ignore like the rest of us. 

#2238

Guess I’m the poor sumbitch who has to follow a Brown Water post.

Prime strips reverse-seared over B&B lump, salad, Bourdeaux wine.

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0592371a610dd62bad316ac56a52f9df.jpg
 

Edited by Dutch

#2239

Ventured out of the house for the first time in 10 days after dealing with COVID and found some wagyu ribeyes for $10.  Sous vide at 137F and seared on cast iron to finish.  Great way to start the holiday weekend.....

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#2243

Damn. That’ll eat. What is cubed to the right of the steak? It appears to be either bacon/pork belly or beets. Please tell me it’s the former.

#2245
29 minutes ago, ohchaucer said:

Damn. That’ll eat. What is cubed to the right of the steak? It appears to be either bacon/pork belly or beets. Please tell me it’s the former.

it’s the latter. I’m sorry. 

#2246
it’s the latter. I’m sorry. 

Well you have a nice plate of food there except for those fucking beets. There is a reason only societies with a history of constantly starving eat them.
#2250

Not the best pic since I’m in Port A and do t exactly have the best equipment to use, but Prime Ribeyes and fresh shrimp caught yesterday morning was damn good.   
Then repurposed some of the leftover ribeye for breakfast tacos this morning…

 

 

 

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