May 1, 20232 yr The rare Monday steak dinner after our dinner plans change last minute yesterday.....
May 2, 20232 yr Pacific Table. Las Colinas Blackened Ribeye Las Colinas? I’m doin the drywall up there at the new McDonalds
May 22, 20232 yr Popular Post Nice little Sunday dinner before the older kid heads to Britain/Spain/Portugal for 3 weeks.
May 24, 20232 yr On 4/20/2023 at 5:52 PM, brown water said: Today sucked. Tying to pull out of the tail spin You make me happy.
May 25, 20232 yr 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. This shit is a man’s man steak!
June 5, 20232 yr 32 minutes ago, Frank The Tank said: Wife and kids gone for the night. Steak on plate. Fuck. Yes. The solo steak may be the best steak
June 11, 20232 yr 51 minutes ago, Bogeywon said: NY strips from my butcher. Small spot all natural shit organic. Cuts like butter 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.
June 11, 20232 yr 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
June 11, 20232 yr 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.
June 11, 20232 yr 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/
June 11, 20232 yr 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.
July 1, 20232 yr 2 hours ago, Sam Lin said: Kicking off the weekend, breffiss. Hide contents Dry brine Smoke Sear The real magic was converting country ribs into a NY strip … Kudos!
July 24, 20232 yr finally cooked these bad boys last weekend. 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.
July 25, 20232 yr 4 hours ago, BHMCruiser said: fantastic after shots He's probably still digesting it. Be patient.
July 25, 20232 yr 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)
July 25, 20232 yr 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
August 5, 20232 yr 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.
August 18, 20232 yr 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. 4 hours later, and I’m still stuffed. Edited August 18, 20232 yr by ImissWallyPryor
August 18, 20232 yr 19 minutes ago, ImissWallyPryor said: 4 hours later, and I’m still stuffed. Understandable. . . . it was 6 lbs of Ribeye.
August 18, 20232 yr 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. 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.
August 18, 20232 yr 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.
August 19, 20232 yr I hate the “oh you’ve never had themLike 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.
August 19, 20232 yr 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.
August 19, 20232 yr 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.
August 19, 20232 yr 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 August 19, 20232 yr by ImissWallyPryor
August 22, 20232 yr T-Bone was the best looking cut in the case yesterday. Did you stick your head up a cow’s ass or just take the butcher’s word?
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.