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  • 2 weeks later...
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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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No pics but got some steaks at WildFork near us. Wife’s was a prime ribeye and mine was a grass fed ribeye.  
Her’s was extremely tender. Issue is so much fat it kept flaring up. I was a dumbass and filled the grill up on charcoal instead of making room for resting. 
 

Mine was a little thinner but damn it had a lot more”beef” flavor. Not as tender but I really just want beef flavor. They have some Brazilian steaks also so maybe try that next. Also I buy their choice brisket and grind it up for burgers and it makes best burgers ever. Always helps using real charcoal also. Might try dry brining the burgers for 5-6 hrs next time. 

17 minutes ago, immamac said:

No before and I didn't get a shot of the wife's bone in NY Strip but it was good. 

 

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Had a nice Hawaiian ribeye last night here in OKC. It was delicious. 

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Strip v. Ribeye  I used to love a ribeye but damn am I tired of the fat.  Seems like a strip has more "steak flavor" whatever that means.  I've gotten USDA Prime Strips from Walmart of all places.  We don't have any high end grocery stores in our little county.  Gimme a Strip and big ol tannic Cabernet and I am a happy man.   

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Yeah. Ribeye is still my favorite but circumstances dictate a different choice 

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Younger kid's 16th bday weekend steaks.

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  • 2 weeks later...
On 2/7/2025 at 8:03 PM, brown water said:

Yeah. Ribeye is still my favorite but circumstances dictate a different choice 

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Good creamed spinach is such a good side for a steak dinner.

  • 2 weeks later...

Top sirloin w/ fat cap (aka picanha) is criminally underrated.

First grill day of the season. Tomorrow dust off the pizza oven 🍕 

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  • 2 weeks later...

I gave it about 15 seconds per side too much on the sear, but damn, it still was good.


 

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  • 3 weeks later...

Pulled this out of the fridge to give it some SPG love, only to realize I got hooked up at half price today. Thanks for being open, HEB! Will update after dinner...

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Two ribeyes and a flatiron (for fajitas later in the week). 

I usually reverse sear steaks, but sometimes it just feels right to cook over hot coals. 

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Agreed. There are times when I just want a straight grilled steak, no technique cook.

straight grilling gets a bad rap.  all the reverse junk works but it’s not like anything is wrong cooking that bad boy the old fashioned way.  

6 hours ago, futureman said:

straight grilling gets a bad rap.  all the reverse junk works but it’s not like anything is wrong cooking that bad boy the old fashioned way.  

Back in the 80s, my dad used to let the coals burn down, spread them into a circle, put hickory chips and whole pecans in the middle of the circle, and grill over it.  So it was direct grilled, but sort of spread out like a reverse sear.  They probably would have been overdone for your taste, but they consistently were damned good.

 

No matter how you do it, a butter basting at the end is the real cheat code.

Cooking Rudolf and his reindeer friends for lunch. Loin cut. Made a pan sauce but should’ve done a fruit/cherry sauce. 

Expected gameyness. Actual taste is very mineraly and liver-like, similar to a flat iron steak.  7/10 would maybe eat again.  


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  • 4 weeks later...
  • 3 weeks later...
  • 4 weeks later...

My favorite way to do steaks these days is sous vide and then sear. My searing weapon of choice is an old cast iron skillet which I get screaming hot with no oil (it all just burns) and I use a cast iron press to make sure I have good even contact. Works pretty well for putting a crust on a medium rare steak.

However, I’d like to be able to baste with butter / garlic / herbs during the sear. How do I do that without burning the butter to the color of motor oil?

3 hours ago, Buzzrock said:

My favorite way to do steaks these days is sous vide and then sear. My searing weapon of choice is an old cast iron skillet which I get screaming hot with no oil (it all just burns) and I use a cast iron press to make sure I have good even contact. Works pretty well for putting a crust on a medium rare steak.

However, I’d like to be able to baste with butter / garlic / herbs during the sear. How do I do that without burning the butter to the color of motor oil?

Do it in a separate pan after the sear.  That pan should be hot enough to melt butter but not burn it.

 

Alternatively, get that sear pan hot, but not ridiculously so.  Have a big spoon and keep that butter moving so it doesn't burn.  

 

I prefer the first way.

Edited by dcbc

5 hours ago, Buzzrock said:

My favorite way to do steaks these days is sous vide and then sear. My searing weapon of choice is an old cast iron skillet which I get screaming hot with no oil (it all just burns) and I use a cast iron press to make sure I have good even contact. Works pretty well for putting a crust on a medium rare steak.

However, I’d like to be able to baste with butter / garlic / herbs during the sear. How do I do that without burning the butter to the color of motor oil?

I do this exact method and take the skillet off the stove after it's hot. Put the streaks in right away. The pan and the heat will sear them but also cools the pan off enough that when I turn to sear the 2nd side I put in the butter, garlic, and rosemary and it doesn't burn it. 

I’ve gotten away from the butter baste because I find that making a compound butter and putting a room temp disc under and on top of the steak as it rests delivers the same experience with less drama and chance to go wrong. 
 

If you want to use the same pan and baste, add the butter and herbs very late, like 45 seconds before you’re going to pull the steak. Use a big spoon to do the baste as it melts and then pour the drippings on the steak.  You can also use clarified butter to reduce the chances of burning even more. 
 

Butter is for finishing and not cooking in. That steak is not going to absorb the flavor of butter and herbs into the meat by the time you’re cooking it.  You just want it melted and mixed with dripping and any resting juices. 

On 3/8/2025 at 12:00 PM, 52-80 said:

Top sirloin w/ fat cap (aka picanha) is criminally underrated.

First grill day of the season. Tomorrow dust off the pizza oven 🍕 

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Go to a Brazilian steakhouse and they shove that picanha like nobody’s business.  It’s always tough as a boot hence gills people up if they didn’t drown themselves at the salad bar.  I wait patiently for the lamb chops and filet.

yours looks very good though.

In Paris, France, Europe and went to a “boullion” a short walk north of Île de la Citi and had this. 

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A very pleasant steak frites in the 1st Arrondissement (I think) for about €16.

I enjoyed the steak, the price, and the company.

 

On 7/7/2025 at 7:10 PM, 956 Worldwide said:

Butter is for finishing and not cooking in. That steak is not going to absorb the flavor of butter and herbs into the meat by the time you’re cooking it.  You just want it melted and mixed with dripping and any resting juices. 

Many of the best chefs in the world would disagree. 

30 minutes ago, TonyTexas said:

Many of the best chefs in the world would disagree. 

Watch Gordon Ramsay do it here. The butter goes in the pan at about 1:30 and the steaks are out of the pan a bit after 2:00.  30-45 seconds after a good sear and crust has formed is plenty for the butter baste and he even says “don’t let this burn, that’s why you start out with oil.” 
 

 

 

23 hours ago, Texzilla58 said:

Go to a Brazilian steakhouse and they shove that picanha like nobody’s business.  It’s always tough as a boot hence gills people up if they didn’t drown themselves at the salad bar.  I wait patiently for the lamb chops and filet.

yours looks very good though.

If it is tough, it is cut in the wrong direction. Slicing off skewers vs cooking as steaks is 90' different slice direction.

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