October 6, 20241 yr Prime strips and one of the best sauces I’ve made— caramelized onion blue cheese.
October 20, 20241 yr Popular Post Family fillets. My 8 and 10 year old boys have NO IDEA how good they have it. As usual, with a hint of mesquite.
October 23, 20241 yr I will never understand how people have room for a loaded baker with a steak. But I KNOW I am the minority here.
October 24, 20241 yr On 10/6/2024 at 12:24 PM, 956 Worldwide said: Prime strips and one of the best sauces I’ve made— caramelized onion blue cheese. who told you that strip was prime?
October 24, 20241 yr coan-fed irish tomahawk. roasted in home oven and then broiled under the gas pizza oven. the iphone does some weird color balance shit.
October 27, 20241 yr Popular Post Wife’s out of town so steak dinner for one. 12oz NY Strip Med Rare, pan fried gnocchi, salad, primitivo and sports.
October 27, 20241 yr 25 minutes ago, Bozo_Casanova said: Wife’s out of town so steak dinner for one. 12oz NY Strip Med Rare, pan fried gnocchi, salad, primitivo and sports. Snakes of Central Texas? Grilled, fried, broiled …
November 3, 20241 yr Love hangar steak, those look perfect. I have a pretty good source but they can be hard to find. Where did you find em?
November 3, 20241 yr 12 hours ago, RMac5 said: Love hangar steak, those look perfect. I have a pretty good source but they can be hard to find. Where did you find em? I have a butcher I go to, but you need to get there on the early side or they run out.
November 3, 20241 yr Yeah me too, we have a local processing house but like you said, they do run out. It’s such a great cut of meat.
November 3, 20241 yr 30 minutes ago, RMac5 said: Yeah me too, we have a local processing house but like you said, they do run out. It’s such a great cut of meat. Yeah, there’s only one per cow that you can cut it the two lobes. One of my absolute favorites, and while not cheap they are still about a third less than ribeye and a quarter less than a strip. They go really well with the chimichurri. In Europe that’s what you get as a bistro steak with frites although I rarely have the energy to grill and do fries.
November 3, 20241 yr Tried a new butcher shop that recently opened up nearby. Quality meats at local grocery prices. Pre-made sides were spot-on. Fillets for the wife and kids, and they were excellent. The prime strip was very good but seemed to equate to what I can get at my favorite grocery butcher counter - but that’s OK. Looking forward to supporting this place.
November 18, 20241 yr Popular Post Costco prime ribeye, horseradish garlic butter and a loaded spud. Yup.
November 18, 20241 yr Popular Post Rain snuffed my idea of a normal charcoal grill-cooked steak tonight, so I reverted to the old method of oven first and then pan searing.
November 18, 20241 yr 30 minutes ago, SurlyBDR said: Rain snuffed my idea of a normal charcoal grill-cooked steak tonight, so I reverted to the old method of oven first and then pan searing. Is that a steak for just you or for a family? We got invited over to a colleague’s home some years ago. My wife called his wife to see if there was anything we could bring. “ No, Jim’s cooking steak!” We got there and it was four adults and two teenage boys. his wife told him it was time to put the steak on. He came out to the patio with a single strip about that size. When she said steak she meant one fucking steak. This dude made probably $250k in the early 00’s. We got like three slices each. A plain salad and some instant mashed taters. we had to stop and pick up burgers on the way home. B
November 18, 20241 yr 1 hour ago, Texzilla58 said: Is that a steak for just you or for a family? Myself and 2 children. 1.15lbs of prime from HEB, and I have a tiny bit left. It was about 1 3/4" cut.
November 18, 20241 yr 11 hours ago, Texzilla58 said: Is that a steak for just you or for a family? We got invited over to a colleague’s home some years ago. My wife called his wife to see if there was anything we could bring. “ No, Jim’s cooking steak!” We got there and it was four adults and two teenage boys. his wife told him it was time to put the steak on. He came out to the patio with a single strip about that size. When she said steak she meant one fucking steak. This dude made probably $250k in the early 00’s. We got like three slices each. A plain salad and some instant mashed taters. we had to stop and pick up burgers on the way home. B We have some good friends, who, despite plenty of other great qualities, do this regularly. My wife and I and our two kids go to their place. They have 3 boys. 5 strips go on. Maybe two get sliced up for nine people, and 2 or 3 remaining strips go into the fridge. I need to have them over again and cook strips for everyone to model good behavior.
November 18, 20241 yr 2 hours ago, dcbc said: We have some good friends, who, despite plenty of other great qualities, do this regularly. My wife and I and our two kids go to their place. They have 3 boys. 5 strips go on. Maybe two get sliced up for nine people, and 2 or 3 remaining strips go into the fridge. I need to have them over again and cook strips for everyone to model good behavior. next time show up with extra steaks and tell them those are for you since they never grill enough of them. that'll teach them
November 18, 20241 yr Some of ya’ll have some psycho friends. If I don’t want to feed everyone steak, I invite you over for chicken or burgers. If I have preteens or younger kids coming over I will cut a strip in half or buy some sirloins for them kids though. I do that for my own kids too.
November 18, 20241 yr HEB prime ribeyes and tenderloin, topped with brisket tallow, reverse seared in the WSM until ~115 internal temp. finished in Ooni.
November 19, 20241 yr 19 hours ago, SurlyBDR said: Myself and 2 children. 1.15lbs of prime from HEB, and I have a tiny bit left. It was about 1 3/4" cut. Ugh. I’m making that for me tonight. Had one left from a (presumably non psycho) gathering Friday night. Indirect heat then sear then finish in oven / smoker to medium rare minus. Round 1 indirect heat Edited November 19, 20241 yr by brown water
November 19, 20241 yr I have serious doubts about many of you on what constitutes prime and a proper cook on a steak. Thankfully, a few have it figured out. I’ve stopped eating at a steakhouse touting perfect and overpriced steak as it’s only overpriced. This isn’t rocket science. Pick good meat. Right cook. Then you don’t need Pappas. And if you aren’t reverse searing, you aren’t honoring your steak.
November 19, 20241 yr Also, finish your damn meat with some fine flake salt for fuck’s sake. It’s the simple shit that elevates.
November 19, 20241 yr 12 hours ago, Bert Orange said: I have serious doubts about many of you on what constitutes prime and a proper cook on a steak. Thankfully, a few have it figured out. I’ve stopped eating at a steakhouse touting perfect and overpriced steak as it’s only overpriced. This isn’t rocket science. Pick good meat. Right cook. Then you don’t need Pappas. And if you aren’t reverse searing, you aren’t honoring your steak. I dont spend my own money at a steakhouse if I can possibly avoid it.
November 19, 20241 yr Speaking of not spending money at a restaurant, has anyone been to the Leroy and Lewis steak night? Looks awesome from the Texas Monthly article.
November 20, 20241 yr Speaking of not spending money at a restaurant, has anyone been to the Leroy and Lewis steak night? Looks awesome from the Texas Monthly article. There are exceptions to the rule… that’s one I’d make, at least once.
November 21, 20241 yr On 11/18/2024 at 8:14 PM, Bert Orange said: And if you aren’t reverse searing, you aren’t honoring your steak. simply not true. there's more than one way to prepare a great steak.
November 21, 20241 yr 3 hours ago, futureman said: simply not true. there's more than one way to prepare a great steak. This. Reverse sear is overrated. Give me a good tenderloin in my blazing hot grill pan cooked a few minutes on each side and finished in the oven.
November 21, 20241 yr On 11/19/2024 at 10:30 AM, LCHorn said: Speaking of not spending money at a restaurant, has anyone been to the Leroy and Lewis steak night? Looks awesome from the Texas Monthly article. Sounds expensive.
November 21, 20241 yr 38 minutes ago, ztejas said: Sounds expensive. It’s $60 a pound, so it’s special occasion or surly 1% only.
November 22, 20241 yr 2 hours ago, Steamboat1874 said: This. Reverse sear is overrated. Give me a good tenderloin in my blazing hot grill pan cooked a few minutes on each side and finished in the oven. The thing about reverse sear is that it's easy to get right and you get a good rest in between pulling the steaks off the grill (or oven) while your grill or pan comes up to blazing hot temp. I used to try to combine my sear with a butter braise, but the butter braise is actually the last step for me. My method (as if anyone asked): 1. Dry brine the steak for at least an hour with kosher salt. Season further with fine-ground, black pepper and garlic powder (maybe some Lawry's) and cook on grill offset from coals and wood until internal hits 119F (flip half way through). Rest while I get the grill roaring hot. On a Weber Kettle, this involves opening the vents all the way and cracking the lid. This will peg the lid thermometer. Coat the steak with oil (I use either Avocado oil, Grapeseed oil or beef tallow; the latter is preferred). 2. Sear for 1:15 per side (adjust up or down). This is probably based on a 1" thick steak. Not that it matters because I'm not trying to cook it more at this point, just adding maillard reaction on the surface. The internal temp dropped during the rest and it won't show much more than surface color/caramelization on the surface. after all is said and done I have the lid on, but cracked while the steak is on. 3. In a cast iron or carbon steel pan (or stainless at this point), on medium-low temp, melt butter. Add whole garlic and rosemary if it suits you. When the butter melts, add the steak to the pan and spoon the butter over both side. 4. Add coarse-ground, black pepper to the buttery steak and serve. I've never salted before plating (see post above) and have never felt like it was under-salted, but I might try this because salt. I definitely hit it with pepper at the end because doing the coarse pepper before the cook just left me with less pepper and burnt pepper at that. You still get the crust-effect. You never were going to get a bark. Anyway, . . . Edited November 22, 20241 yr by dcbc
November 22, 20241 yr Some of the reverse sear photos here look as though the steak is cold in the middle. I am all about rare to medium rare but not cold rare in the center.
November 22, 20241 yr 35 minutes ago, Steamboat1874 said: Some of the reverse sear photos here look as though the steak is cold in the middle. I am all about rare to medium rare but not cold rare in the center. Hot red center.
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