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Featured Replies

On 11/1/2023 at 6:35 PM, pops said:

Dumb question but what does SRF have to do with CA other than they think they own the state of Idaho?   I'm no help in your quest but SRF is solid. Their prime shit shows up in the grocery stores up here for basically the same price as store brand choice. Easy decision. And their pre-packaged hamburger is great. 

I think it was just a case of a CA fucktard trying to throw shade at Texas for the sake of throwing shade at Texas, as in "Texas beef sucks - SNF is way better than anything Texas has."  I have nothing against SNF, as they put out some incredible product, but I'm sure Texas can produce equal or better, and fuck CA fucktards. 

To meet this "challenge," we went with Akaushi steaks out of HeartBrand Beef in Harwood, Texas.  Easy, repeatable ordering process and they can ship to CA.  I might order some to try myself.

My family and I are flying out to visit between X-Mas and New Years.  BIL bought a new kamado, and I'm supposed to teach him how grill and smoke on it.  Will post pics if we do steaks.

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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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Weeknight steaknight.  Over oak lump with a chunk of mesquite thrown in for flavor.

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Great crosssection for that level of charring

Special ordered this bad boy from HEB. Marbling is awesome for prime. 15.75LB feeding 16 adults. 

Wet rub is 1 cup of garlic, 1+oz of rosemary, pepper, salt, sugar, paprika, coriander, allspice and a little more than a 1/2 cup of extra virgin olive oil. 

On the smoker @250 will check on it at around 100-105 IT then pull it off and crank it to inferno and sear for crusty crust. Planning on resting it for 45-60 minutes. 
 

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Just did some prime NYStrips and Ribeyes this year instead of Prime Rib like usual.   
 

Didn’t even take before pics because I thought I was cooking them at M-I-L’s house but had to drive my ass back to my house to cook them and then bring them over.  But damnit if they didn’t come out beautiful.   
 

 

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Turns out that steaks sous vide in duck fat and seared are legit.

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Fucking slammed and went hard. 
 
doneness was perfect for everyone. Some liked it well done and others more traditional and I like mine rare. I was shocked at how well I nailed the whole gamut. 
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Did you wrap it in foil at some point? I’m confused by the pics.
21 hours ago, Anastasis said:

Into the fridge for a salt rest. 

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It’s been one hell of a long rest.

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31 minutes ago, South Austin said:

It’s been one hell of a long rest.

Someone may have over served the cook and he forgot to post follow-up. Also grilled a little sirloin up to stretch it to feed the family. 

 

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Edited by SurlyBDR

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Any hangar steak fans? I love steak frites but I’m trying to lose weight so we just had steak san frites, I miss the frites. Anyway, found me a hangar steak, or butcher steak as it’s also known. Just salt, pepper and a little garlic powder and it was fantastic.

 

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14 minutes ago, RMac5 said:

Any hangar steak fans? I love steak frites but I’m trying to lose weight so we just had steak san frites, I miss the frites. Anyway, found me a hangar steak, or butcher steak as it’s also known. Just salt, pepper and a little garlic powder and it was fantastic.

 

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Yep, it's my favorite cut.  I stock up when they run a special.  https://www.flannerybeef.com/product/hanger-steak/

So damn flavorful. Good ol beefy juicy goodness.

Any hangar steak fans? I love steak frites but I’m trying to lose weight so we just had steak san frites, I miss the frites. Anyway, found me a hangar steak, or butcher steak as it’s also known. Just salt, pepper and a little garlic powder and it was fantastic.
 
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Where do you get it? Never seen it at H‑E‑B at least. Flat Iron is another one that has good flavor and is cheaper.
4 minutes ago, PantsTent said:


Where do you get it? Never seen it at H‑E‑B at least. Flat Iron is another one that has good flavor and is cheaper.

Central Market has it fairly often. Be sure to ask the butcher to cut out the tendon in the middle or you’ll need to before cooking. 
 

it’s a fantastic cut that used to be a secret bargain. No more, sadly. 

I

48 minutes ago, PantsTent said:


Where do you get it? Never seen it at H‑E‑B at least. Flat Iron is another one that has good flavor and is cheaper.

I’m in Amarillo, have a local processor that has them in the frozen section.  He didn’t used to keep them available but you could call and request they hold you one. They are popular enough now he keeps them on hand. Each steer only has one of these. Yes, you need to cut it in half length wise to remove the gristle or whatever. 

Bought 3 more today at the meat processor. $4.50/lb all day errday!  

On 1/7/2024 at 10:28 PM, PantsTent said:

Flat Iron is another one that has good flavor and is cheaper.

Flat iron is my favorite cut, along with Teres Major.

Sierra cut is another good one.

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A quick Friday night steak, topped with garlic herb butter served with roasted potatoes and a pear salad. As it turns out, my wife left the grill on all night while I was out of town and ran it all the way out of gas. So, this venture was completed in the oven and on the stove. An entirely indoor steak…my first. 

14 hours ago, Bozo_Casanova said:

Flat iron is my favorite cut, along with Teres Major.

Sierra cut is another good one.

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On 1/12/2024 at 9:54 PM, Frank The Tank said:

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A quick Friday night steak, topped with garlic herb butter served with roasted potatoes and a pear salad. As it turns out, my wife left the grill on all night while I was out of town and ran it all the way out of gas. So, this venture was completed in the oven and on the stove. An entirely indoor steak…my first. 

That looks great! Can you give me time and temperature in the oven, and how long you seared on the stove?

That looks great! Can you give me time and temperature in the oven, and how long you seared on the stove?

You want him to fuck your wife for you too?
11 minutes ago, luke duke said:


You want him to fuck your wife for you too?

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30 minutes ago, luke duke said:


You want him to fuck your wife for you too?

No, I was just wondering his reverse sear time and temp numbers since I could see myself running out of propane accidentally too.

5 hours ago, fwtxbevo said:

That looks great! Can you give me time and temperature in the oven, and how long you seared on the stove?

It was right around an hour in the oven at 200, temp checking it to hit 120°. Then seared on a hot ass cast iron with some grape seed oil for 2 minutes on each side, basting it with the compound butter on side two and the fat side. 
 

…your wife on the other hand, should only take 1-2 minutes total. 

10 hours ago, Frank The Tank said:

It was right around an hour in the oven at 200, temp checking it to hit 120°. Then seared on a hot ass cast iron with some grape seed oil for 2 minutes on each side, basting it with the compound butter on side two and the fat side. 
 

…your wife on the other hand, should only take 1-2 minutes total. 

Thanks. That's what I was looking for, however, I guess I'm sorry I asked.🤣

H‑E‑B had a sale on these Grass Fed tenderloins the other day.  50% off.   Did a flash marinade of olive oil, butter, jalapeño juice, minced garlic and soy (15-20 minutes).   Then cooked with pepper and salt.   
 

absolutely delicious 

 

 

 

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  • 3 weeks later...

Picked up some local beef at the farmers market this morning. 

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2 hours ago, Frank The Tank said:

That’s a Valentine’s steak if I ever saw one. 

It’s two ribeyes back to back. And, the seller commented that the packaging was for Valentine’s Day. 

On 2/11/2024 at 12:05 AM, Tonesky said:

It’s two ribeyes back to back. And, the seller commented that the packaging was for Valentine’s Day. 

no shit?  seem unlikely.

Ordered some steaks in December and they came in today. Cooking next weekend. And yea, vacuumed them since 10 days away.

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  • Popular Post

Was finally able to get some of the fables Costco wagyu ribeye cap. Best steak I've ever had. Sous vide at 137F for two hours, ice bath for two minutes, pat dry and then seared 1 minute on each side in a stainless skillet.

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11 minutes ago, speed817 said:

Was finally able to get some of the fables Costco wagyu ribeye cap

Looks absolutely orgasmic. How much was that per pound?

5 minutes ago, TonyTexas said:

Looks absolutely orgasmic. How much was that per pound?

$36.99.....so not something I would do all the time but worth splurging on for an occasion 

6 minutes ago, speed817 said:

$36.99.....so not something I would do all the time but worth splurging on for an occasion 

That’s a lot less than I thought. Hell, Heb’s wagyu ribeyes are $40/lb. For a cap, I’d buy that in a heartbeat. 

Edited by TonyTexas

Reverse Sear is the way …

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also, uncle chris’s steak seasoning is very tasty 

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HEB prime thick (2”) cowboy cut ribeye.

salted 24 hrs before cook

reverse sear on WSM

finished in Ooni

 

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Ribeye, brought to temp over a medium open fire and then seared in cast iron with butter and garlic. Balsamic bacon sprouts and mushroom Parmesan cream sauce. My man approved.

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