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Featured Replies

18 hours ago, 956 Worldwide said:

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.” 
 

 

 

This is the way.

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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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Did a reverse sear with a butter baste on a super thick aged ribeye and felt the final flavor was just *too* fatty and unctuous. 

Much prefer a cleaner meatier flavor that stands on its own. IMO. 

5 hours ago, 52-80 said:

Did a reverse sear with a butter baste on a super thick aged ribeye and felt the final flavor was just *too* fatty and unctuous. 

Much prefer a cleaner meatier flavor that stands on its own. IMO. 

Yeah, I think the butter method works better with leaner cuts.  If you've got a big marbled ribeye, just use the steak fat for flavor.

Mother Nature messed up the plans to cook outside but not the awesomeness of this steak. 
 

Hangar steak, which is quietly one of my favorite cuts and a homemade romesco sauce. Seared in beef tallow. 

Capri salad with heirloom tomatoes 

Goat cheese, fig jam, honey. 
 

Killer weeknight dinner. Only the steak required cooking.  Well, and toasted almonds for romesco.

 

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  • 2 weeks later...

Sister sent me a gift. 
 

soon….

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Box of American Wagyu Gold filets and Eye of Ribeye filets and other goodies

 

Edited by ChickenSandwich

1 hour ago, ChickenSandwich said:

Sister sent me a gift. 
 

soon….

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Box of American Wagyu Gold filets and Eye of Ribeye filets and other goodies

 

Username not checking out.

On 7/24/2025 at 4:22 PM, ChickenSandwich said:

Sister sent me a gift. 

She gave me something too. 

4 minutes ago, Napoleon said:

Tender juicy steak.

 

Holy shit…..I just looked, gawked at her Instagram.

Recommended.

6 hours ago, Steamboat1874 said:

Holy shit…..I just looked, gawked at her Instagram.

Recommended.

She needs to guard against grease poppin’ and splatterin’ …

looks juicy and tender.  2/2 would recommend.

Edited by 52-80

  • 2 weeks later...

Got a griddle today. Only about a decade late to the party. Seasoned her up. And of course the only reasonable thing to cook first on it is some ribeyes.
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Need some sides. We do potatoes and asparagus.
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But the star of the show. The Peace of Resistance.
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Perfectly cooked medium rare. And yes. It’s on a paper plate. We are nouveau riche.
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Came out perfect and it’s almost fool proof. Beautiful thing is…..you can use the fat scraps to clean the griddle afterwards.
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Comes out clean as a whistle.

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Bellaire HEB has Wagyu ribeyes for 19.99.

This guy was pretty nice. Sear for four minutes a side and then low oven to 132.

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  • 3 weeks later...
  • Popular Post

Split a Wagyu ribeye into cap and eye. Thought I might make into 2 dinners but decided against self restraint. The gallery benefited from my ambition. 

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Edited by brown water

On 9/5/2025 at 9:34 PM, brown water said:

Split a Wagyu ribeye into cap and eye. Thought I might make into 2 dinners but decided against self restraint. The gallery benefited from my ambition. 

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What’s are the tomato’s? Those look bomb

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On 9/7/2025 at 2:53 PM, Bogeywon said:

What’s are the tomato’s? Those look bomb

Yes. Super easy. Just get grape tomatoes or any of the sweet varieties they sell at HEB. Put in a baking dish with some olive oil and salt. Roast at 375 until the skins start to burst.  Remove from oven. Let cool smash with a fork.  Good as is or you can add pepper, basil and or balsamic vinegar.  Great on bread and for dipping steak, lamb or pork. 
 

Made again the next night with filet instead of ribeye

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  • 4 weeks later...

My wife and younger son were at the store yesterday and he asked to pick out some steaks for dinner.  Good job, young man.  They came home with a strip and two ribeyes that none of us would be able to get close to finishing. 



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

Tri Tippin in Fo Fo...

A 2lb pre-wrap the wife picked up from Trader Joe's... Smoked to 128, then seared.

Just in time to Beat Duke.

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On 7/13/2025 at 10:15 AM, 52-80 said:

Did a reverse sear with a butter baste on a super thick aged ribeye and felt the final flavor was just *too* fatty and unctuous. 

Did it again. A Sandwich Sear this time. Quick sear to start, super low oven to 100F, then final sear & baste to 125F to finish.

I like the interior and it was very tender but the outside was a bit too fatty and oily compared to a dry grill/broil. 

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  • 1 month later...

Made the best steak I’ve had in years a couple weeks back via reverse sear - Central Market does $12.99/lb NY Strip specials pretty frequently and they did THICK cuts that day. Got another thicc one today from HEB that came out a little more rare than I’d prefer, but not too bad. Got high during the aggy game and made chimichuri sauce on accident. Still delicious….

 

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Chimichurri should never be considered an accident.

You can always ask the butcher to cut you a thicc one.

My family doesn't like rib roasts, so when they're on sale this time of year I buy them, break them down, and save the steaks for when I'm eating solo.

Simple sous vide and sear. Turned out really nice.

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