I pledge to post more pictures of this STEAK

[TXLNGHRN10 341]

Did a nice prime T-Bone I got from HEB when they were open, with some baked asparagus





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[Spur08 382]

Just wondering if this works here. Cross posted from the xmas thread. Reverse seared. Salted 3 days prior w butter, pepper, thyme, sage, rosemary, paprika rub the day of. Everyone from Texas loved it and the yanks didn't even touch it (even more prime rib sandwiches coming my way)

[ERhine 1898]

That’s the weirdest looking crust I’ve ever seen.

[Anastasis 23481]

The eye looks right, but agree there is something weird going on with the crust. still would devour. 

[Spur08 382]

The fat pulled apart and left a spot with no rub

[brown water 3778]

Prime filet and some quality time with the pups tonight   Cheers guys  

 

 

[Anastasis 23481]

Still the master. 

[huge 3795]

That’s outstanding marbling. I suspect they were pricey per pound.

I love being rich...

[brown water 3778]

Marbling was great but it's just from the case ar HEB. 

[Tailgate 3022]

[huge 3795]

What the hell is that thing?

[shnsajax 3591]

What the hell is that thing?

Looks almost like a pork steak.


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[bluto 4934]

Those steaks are much better suited for steelshank thread  

 

Just glad that turd steak was the first one posted after bw's masterpiece, if gonna lose might as well go big. 

[MNLonghornFUKM 8817]

19 hours ago, brown water said:

Marbling was great but it's just from the case ar HEB. 

do you completely cover the steak in salt and pepper?

[brown water 3778]

For a filet I season the sides more so it won’t come off while cooking. Really just salt on the top and bottom. 

[dcbc 14497]

[MNLonghornFUKM 8817]

I didnt take any pics of last nights steak, but I was proud of myself with the sirloin I cooked. Let me clarify first that I am not a man's man.. Im a medium rare-medium, more towards medium steak eater. I bought one of the pans that bw uses at Tj Maxx for 30 bucks. I gordon ramseyed/brown water method and it came out to the most beautiful reddish/pinkish inside Ive ever cooked. I wanted to cry after all of those hardships, trial and error i went through.

my in laws like their steaks well done and my sister in law ran home to get her A1 sauce. after we were done I told her she can just put the A1 sauce in the fridge and its safe there because nobody in my house was going to use it. I almost want to get another steak tonight lulz

[Anastasis 23481]

18 minutes ago, MNLonghornFUKM said:

I didnt take any pics of last nights steak

[cam4mav 771]

reverse seared ny

 

Edited January 5, 2019 by cam4mav

[Landomatic 3813]

On 1/5/2019 at 4:17 PM, cam4mav said:

reverse seared ny

 

Cant see shit

[irishtexan 11522]

Ribeye. Baked potato. Wedge salad. Was good.

[Sbbruin 21865]

I am sailing south to Newport harbor in the early morning, but tonight I shall eat this New York strip from Whole Foods aboard my happy place.

 

[thunderlounge 7897]

Strip? You gettin cheap on us?

[Sbbruin 21865]

No, strip is the same thick or thin. it was glorious.

[mapplewhite132 309]

Bacon wrapped venison backstrap. Reverse seared on my offset smoker

[Kyrie Eleison 9312]

goddammit...for one brief second i thought that was a rattlesnake wrapped around your steak and taters.

[ERhine 1898]

[Landomatic 3813]

24 minutes ago, ERhine said:

It’s Sunday morning.  Don’t you have other things to post?

[ohchaucer 1443]

On 1/19/2019 at 10:01 AM, mapplewhite132 said:

Bacon wrapped venison backstrap. Reverse seared on my offset smoker

 

[SurlyBDR 22816]

 

[Chet Steadman 940]

28 minutes ago, SurlyBDR said:

 

That’s how you do it.  

[Dutch 4474]

The knife looks like as cool and deadly effective a culinary instrument that has ever been devised. Might I inquire as to the make and model?

Oh, and that steak looks great, too.

[SurlyBDR 22816]

HEB special (they were open)

 

https://www.heb.com/product-detail/h-e-b-texas-backyard-carving-knife/1494868

[luke duke 6413]

 

#hipsterknifehandle

[solamente73 1132]

Wife (no pics) brought this home from the store - 2.25 lbs of gorgeous ribeye.  Something something on sale something.  Didn't care cost; devoured with abandon.

 

[mapplewhite132 309]

Cheers to ribeyes

[HouTex 1887]

Wife (no pics) brought this home from the store - 2.25 lbs of gorgeous ribeye.  Something something on sale something.  Didn't care cost; devoured with abandon.



 

Beautiful steak (and avatar, BTW). But am I the only one who is tired of asparagus?

[Hank_Hill 18893]

Cook it less often?

[brown water 3778]

3 hours ago, HouTex said:

Beautiful steak (and avatar, BTW). But am I the only one who is tired of asparagus?

Maybe. This was last Saturday night.  

[SHOOTER12 8817]

On 12/8/2018 at 10:25 AM, luke duke said:

Nope. No secret. They all taste like crap. You should never buy one. Stick with the other cuts so the price of strips drops for me.

Fair enough,  consider it done...

 

 

 

 

 

 

 

 

 

NOT, tried a prime a week ago,  they all mine now, all yo strips belong to me.

[Landomatic 3813]

6 hours ago, HouTex said:

Beautiful steak (and avatar, BTW). But am I the only one who is tired of asparagus?

I try to rotate some Broccolini in to combat this.  Great substitute.  And no, it doesn’t taste anything like regular broccoli.  I hate regular broccoli.  Love broccolini.

[NoName 16365]

20 hours ago, HouTex said:

Beautiful steak (and avatar, BTW). But am I the only one who is tired of asparagus?

i have fully pivoted to brussels sprouts - i like this Kenji Lopez-Alt "recipe" - they are easy but require more prep

Sprezza in Dallas has this fantastic flash fried brussels sprouts with goat cheese and apples app that is amazing. Here is @C-Man's version of it that he posted elsewhere

Spoiler

I've been making my own version at the house except I roast the brussels in the oven. Coat them in EVOO, whatever seasoning you want and then the balsamic glaze after they come out. Then into the bowl with the apples and goat cheese. So freakin' good.

also underrated is roasted cauliflower 

for both brussesls and cauliflower make sure you don't crowd the pan!

[C-Man 27239]

2 hours ago, NoName said:

i have fully pivoted to brussels sprouts - i like this Kenji Lopez-Alt "recipe" - they are easy but require more prep

Sprezza in Dallas has this fantastic flash fried brussels sprouts with goat cheese and apples app that is amazing. Here is @C-Man's version of it that he posted elsewhere

  Hide contents

I've been making my own version at the house except I roast the brussels in the oven. Coat them in EVOO, whatever seasoning you want and then the balsamic glaze after they come out. Then into the bowl with the apples and goat cheese. So freakin' good.

also underrated is roasted cauliflower 

for both brussesls and cauliflower make sure you don't crowd the pan!

So damn good.

[brown water 3778]

Oh hey. Will check back soon.  

[cam4mav 771]

subscribed

 

[brown water 3778]

Smoking cast iron 

Tonight’s view 

Liquid support 

 

[brown water 3778]

Sous Chef Gus

[brown water 3778]

Padding the post count.  Seared waiting for a few minutes in the smoke. 

[Anastasis 23481]

Still the master. 

[Bozo_Casanova 26511]

Dammmmn