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Featured Replies

  • Popular Post

Today sucked. Tying to pull out of the tail spin 

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  • Replies 2.9k
  • Views 277.9k
  • Created
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Top Posters In This Topic

Most Popular Posts

  • 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

Pacific Table. Las Colinas

Blackened Ribeye

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  • 2 weeks later...

The rare Monday steak dinner after our dinner plans change last minute yesterday.....

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Pacific Table. Las Colinas
Blackened Ribeye
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Las Colinas? I’m doin the drywall up there at the new McDonalds
  • Popular Post

Not really steak. But close. Beef short rib.  
 

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  • 2 weeks later...
  • Popular Post

Nice little Sunday dinner before the older kid heads to Britain/Spain/Portugal for 3 weeks.

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On 4/20/2023 at 5:52 PM, brown water said:

Today sucked. Tying to pull out of the tail spin 

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You make me happy. 

On 5/21/2023 at 10:50 PM, dcbc said:

Nice little Sunday dinner before the older kid heads to Britain/Spain/Portugal for 3 weeks.

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This shit is a man’s man steak! 

  • Popular Post

Family coming back tomorrow instead of today.

 

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Similar sausage sidecar

44 Farms Texas fillet mignon. Hugo’s Invitados.  
 

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32 minutes ago, Frank The Tank said:

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Wife and kids gone for the night.

Steak on plate. 

Fuck. 

Yes. 

The solo steak may be the best steak

  • Popular Post

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Texas Akaushi Strip with bone marrow butter.  

NY strips from my butcher. Small spot all natural shit organic. Cuts like butter 70794924516__1DFEC600-97FC-4699-94FF-9E543CDCF92B.thumb.jpeg.e346c123701ae2bd04accf6d8ae5a8db.jpeg70795070421__5C738205-A2F7-4672-9922-8FD8B9D8F996.thumb.jpeg.fb445880265782e1cfd5875302fbeab4.jpeg

51 minutes ago, Bogeywon said:

NY strips from my butcher. Small spot all natural shit organic. Cuts like butter 70794924516__1DFEC600-97FC-4699-94FF-9E543CDCF92B.thumb.jpeg.e346c123701ae2bd04accf6d8ae5a8db.jpeg

One and three look great.  But, I’d wager number two was not a pleasant chew due to that inedible connective tissue down the middle.

4 hours ago, VirginiaLonghorn said:

One and three look great.  But, I’d wager number two was not a pleasant chew due to that inedible connective tissue down the middle.

They were all delicious.. cut like butter too… but I don’t know shit about fuck when picking them 

19 minutes ago, Bogeywon said:

They were all delicious.. cut like butter too… but I don’t know shit about fuck when picking them 

The butcher should have known.  Take them a picture of that middle one next time and let 'em know you don't want one with that membrane running down the middle.

 


 

19 minutes ago, Bogeywon said:

They were all delicious.. cut like butter too… but I don’t know shit about fuck when picking them 

No doubt they were flavorful.  That strip of connective tissue doesn’t affect the taste .. just makes an otherwise great steak more chewy than you might prefer.

My observation is to not let your butcher sell you a strip steak with that connective tissue.  It occurs in only the end cuts of the loin.

https://nationalpost.com/appetizer/the-meat-lessons-the-secret-to-beef-striploin/

39 minutes ago, Bogeywon said:

I will keep in mind thanks everyone

Additionally, with strips, Look for a little star of fat on the steaks.  If they're cutting it for you, ask for a cut off the end without the star.

  • 3 weeks later...

Kicking off the weekend, breffiss.

Spoiler

Dry brine

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Smoke

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Sear

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2 hours ago, Sam Lin said:

Kicking off the weekend, breffiss.

  Hide contents

Dry brine

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Smoke

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Sear

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The real magic was converting country ribs into a NY strip … Kudos!

  • 2 weeks later...
  • 2 weeks later...

finally cooked these bad boys last weekend.  

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The daughter and i share a birthday and a love of steaks so splurged on some A5 as a 'her' gift.

Just pan-seared and finished in oven.  Used the drippings the next day for the base of cheese enchilada gravy.

 

 

 

4 hours ago, BHMCruiser said:

fantastic after shots

He's probably still digesting it.  Be patient.

5 hours ago, BHMCruiser said:

fantastic after shots

no money shot.  busy cooking for the non-steak eating members of the family and forgot to snap a pic before digging in.  one side had good sear, the other not as deep a sear as i wanted, but i did not want to overcook them as they came sliced thin (about a 1lb each)

18 minutes ago, gyroprotagonist said:

no money shot.  busy cooking for the non-steak eating members of the family and forgot to snap a pic before digging in.  one side had good sear, the other not as deep a sear as i wanted, but i did not want to overcook them as they came sliced thin (about a 1lb each)

It's like I'm there

  • 2 weeks later...
  • Popular Post

Back home in the 956. Grabbed some Sam’s Prime ribeyes (and some strips for a couple non-fatchewers). Just grill, serve with blue cheese chive butter and a baked sweet potato. 
 

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  • 2 weeks later...

I bought a 6# ribeye roast and cut it into four >1-1/2” thick, almost 24 ounce (after a bit of trimming) ribeyes. Grilled them over mesquite.

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4 hours later, and I’m still stuffed.

Edited by ImissWallyPryor

19 minutes ago, ImissWallyPryor said:

4 hours later, and I’m still stuffed.

Understandable. . . .  it was 6 lbs of Ribeye.

Back home in the 956. Grabbed some Sam’s Prime ribeyes (and some strips for a couple non-fatchewers). Just grill, serve with blue cheese chive butter and a baked sweet potato. 
 
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Steaks look freak. I love blue cheese and beef.

You sound like my mama with those sweet potatoes though. “You’ll love them baked!” My old man and I tried one but kept sweet potatoes in any form on the “I ain’t eating that shit” list.
2 hours ago, Texzilla58 said:

My old man and I tried one but kept sweet potatoes in any form on the “I ain’t eating that shit” list.

you and your old man are weird. 

I hate the “oh you’ve never had them
Like this!” push on certain things. I don’t give a shit what folks like or don’t. I know I don’t like it. Some like liver. I don’t like any innards. I don’t like plain white milk, or beets, or wine, or mushrooms. I also will eat things many others won’t, like stinky cheeses.

20 hours ago, Texzilla58 said:


Steaks look freak. I love blue cheese and beef.

You sound like my mama with those sweet potatoes though. “You’ll love them baked!” My old man and I tried one but kept sweet potatoes in any form on the “I ain’t eating that shit” list.

I started making compound butters to serve on steak a few years back and now I almost never do without, even if it’s just butter salt and a bit of garlic. Blue cheese butter is a favorite. Also amazing— anchovy butter. A few salt-cured anchovy filets smashed into a stick. It does NOT taste like fish, it just tastes like beef but…more once it melts in.

You do you on the sweet taters. We eat them a lot. 

I love the compound butters as well. When I grow herbs those are good on them. I do one with tarragon that tastes like bearnaise without the hassles. I like a garlic parsley pequin chile one as well.

When I do blue cheese crumbles on a steak it’s great with a balsamic vinegar reduction.

This one is a bit weird but tasty on a lesser cut like a top sirloin. It’s a dust of brown sugar, black pepper, wasabi powder, garlic. About a minute before steaks done cooking drag thru the dust and return to the fire where it makes a glaze and then put butter on them to melt while they rest. I had a request for teriyaki one night and just thru it together.

That settles it. I’m going to try some of these compound butter suggestions. I’ve done garlic and blue cheese, but that’s about it. 

Edited by ImissWallyPryor

This was always in fridge when I lived in Texas

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T-Bone was the best looking cut in the case yesterday. 
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Did you stick your head up a cow’s ass or just take the butcher’s word?
I see no bone

Good dog.

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