I pledge to post more pictures of this STEAK

[solamente73 1,132]

Long weekend at a Galveston Bay rental.  Seafood galore with a little turf thrown in.  Limited with what I had to work with, but loved the results.

[Anastasis 23,474]

great work space. 

[DCA_HORN 725]

They are called Brazi bites. Brazilian bread you can buy at Kroger, maybe HEB if they are open. Cheesy little bread balls, same shit they have in Brazilian steak houses.

Buy some and thank me later

Pao de queijo

[TXLNGHRN10 341]

Little prime ribeye


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[Tailgate 3,022]

Cooked in 30 mph winds and heavy rain. Remember...one stick of butter per potato.

[huge 3,793]

Prime Ribeye reverse sear.

Have the 4 month old solo tonight for the first time. This requires appropriate sustenance.



She is currently behaving.

[Anastasis 23,474]

Just now, huge said:

Prime Ribeye reverse sear.

Have the 4 month old solo tonight for the first time. This requires appropriate sustenance.



She is currently behaving.

This is proper parenting. Except, uh, the red wine. 

[huge 3,793]

Petite Syrah not pictured but definitely none left

[Sbbruin 21,858]

At Dollar Tree. Gonna live large tonight.

[RoundRobin 828]

I think we did this on TOS. It made me cry. 

[dad 557]

Hardcore Carnivore Black Seasoning.

No sides.

Sometimes it ain’t gotta be pretty to be good eatin.

[luke duke 6,413]

At Dollar Tree. Gonna live large tonight.

Are you going to eat all 3.5oz by yourself?

[elfenix 34,266]

3.5 oz with 30% being water, so under 2.5 oz of beef.

[Sbbruin 21,858]

At least it’s been mechanically tenderized.

[dcbc 14,487]

1 hour ago, Sbbruin said:

At least it’s been mechanically tenderized.

Those grill lines were made in America by a dude with a Sharpie.

[Sbbruin 21,858]

4 hours ago, RoundRobin said:

I think we did this on TOS. It made me cry. 

I think someone bought and cooked one IIRC.

[luke duke 6,413]

I cooked a tomahawk last night and I was reminded of this exchange:

I think that it was 2.7lbs. That's a normal size cookie sheet.

 

After going in the oven

 

Sear, 75sec/side

 

Post-sear

 

Showing the impossible.

 

Another angle

 

Here’s the graph. I dropped the oven temp as I went along. I put it back in the oven for a couple of minutes at the end.

 

Edited May 19, 2019 by luke duke

[luke duke 6,413]

This is the exchange that I was referring to (it goes on to the next page too):

 

Edited May 19, 2019 by luke duke

[Anastasis 23,474]

Looks slightly overcooked. Like by one degree. 

[Sam Lin 3,559]

Aw god. Please don't quote that exchange, it was enough ignorance the first time.

[SurlyBDR 22,800]

Lulz. This shit is awesome. It's like I'm Armybrat's long lost child 

[Landomatic 3,813]

Never understood the slicing of the steak when plating.  Is there a reason for this that I’m just too dumb to know about?  Every steak I’ve ever ordered at a restaurant is not pre-sliced and I never do that when I make steak.  What am I missing?

[South Austin 52,515]

7 minutes ago, Landomatic said:

Never understood the slicing of the steak when plating.  Is there a reason for this that I’m just too dumb to know about?  Every steak I’ve ever ordered at a restaurant is not pre-sliced and I never do that when I make steak.  What am I missing?

He asked him mom to cut it up for him.

[conVINCEd 21,469]

9 minutes ago, Landomatic said:

Never understood the slicing of the steak when plating.  Is there a reason for this that I’m just too dumb to know about?  Every steak I’ve ever ordered at a restaurant is not pre-sliced and I never do that when I make steak.  What am I missing?

Better Instagram pics?

[SurlyBDR 22,800]

7 minutes ago, South Austin said:

He asked him mom to cut it up for him.

I put my tube steak in your mom's cut last night

[South Austin 52,515]

Just now, SurlyBDR said:

I put my tube steak in your mom's cut last night

Good one, Poindexter.

[SurlyBDR 22,800]

17 minutes ago, Landomatic said:

Never understood the slicing of the steak when plating.  Is there a reason for this that I’m just too dumb to know about?  Every steak I’ve ever ordered at a restaurant is not pre-sliced and I never do that when I make steak.  What am I missing?

I slice my kid's bites so while I've got the cutting board and a knife out and dirty, I go ahead and slice mine too. 

Edited May 23, 2019 by SurlyBDR

[ohchaucer 1,443]

2 hours ago, Landomatic said:

Every steak I’ve ever ordered at a restaurant is not pre-sliced

Peter Luger would like a brief word with you on the courtesy phone (and he has Mr. Keens on the other line).

Edited May 23, 2019 by ohchaucer

[Landomatic 3,813]

9 hours ago, ohchaucer said:

Peter Luger would like a brief word with you on the courtesy phone (and he has Mr. Keens on the other line).

Too shay

should have said “almost” every steak...

[Gen. Applewhite 226]

Ribeye, pork chops and sirloin, cut into chunks so everybody can have a bit of each. Had to do some QC on that missing bit sirloin to see how it handled 6 hours of sous vide at 130 before a quick blast on the grill.

 

 

[Chewbacca 7,780]

On 5/26/2019 at 8:46 PM, Gen. Applewhite said:

Ribeye, pork chops and sirloin, cut into chunks so everybody can have a bit of each. Had to do some QC on that missing bit sirloin to see how it handled 6 hours of sous vide at 130 before a quick blast on the grill.

 

 

Why so long in the sous vide?

[DefinitelyNotHollywoodColt 12,301]

On 5/23/2019 at 11:52 AM, ohchaucer said:

Peter Luger would like a brief word with you on the courtesy phone (and he has Mr. Keens on the other line).

went to PL with a group of buddies 15 years or so ago. At the end of the meal, there was about 4 cups worth of liquid grease on the plates they brought out the meat on...one dude said he would pour all the grease into a glass and drink it all if we paid for his meal.

we went out later and he would smile and there was about 1/4 inch of off-white colored hardened grease on his teeth. it was amazing. 

[Gen. Applewhite 226]

2 hours ago, Chewbacca said:

Why so long in the sous vide?

Dropped it in before playing 18.

[Jimbaround 975]

Prime strip tonight. Oven until 122 then 1 min sear, flip, 1 min, flip, min, flip (total of four min).

Perfect. Served with a baker and roasted broccoli.

[Sbbruin 21,858]

On 5/28/2019 at 12:30 PM, DefinitelyNotHollywoodColt said:

went to PL with a group of buddies 15 years or so ago. At the end of the meal, there was about 4 cups worth of liquid grease on the plates they brought out the meat on...one dude said he would pour all the grease into a glass and drink it all if we paid for his meal.

we went out later and he would smile and there was about 1/4 inch of off-white colored hardened grease on his teeth. it was amazing. 

[elfenix 34,266]

54 minutes ago, Jimbaround said:

Prime strip tonight. Oven until 122 then 1 min sear, flip, 1 min, flip, min, flip (total of four min).

Perfect. Served with a baker and roasted broccoli.

 

 

[Landomatic 3,813]

Reverse sear on this strip last night.

I like the grill much better (not because the result is better, just because I like being outside cooking on a grill), but when forced indoors, I'm convinced this is the only way to do it.

I think I've also come around to the fact that the strip is the way to go.  Flavor of a ribeye...texture of a filet.

End result...

Side was some cheesy asparagus/broccolini concoction I whipped up...

Edited June 2, 2019 by Landomatic

[luke duke 6,413]

Strip is definitely my go-to. I don’t buy anything else unless there is a sale or I decide that I want to cook a big tomahawk.

[elfenix 34,266]

Grass fed strip. Pretty lean. Salt for a day. Sous vide at 125. Sear on french pan. Drink with red wine.

 

 

 

 

 

 

[Both Tacos 1,806]

I've never been, but not sure I've heard of Pappa Bros Steakhouse being the best in Texas.

https://www.msn.com/en-us/foodanddrink/restaurantsandnews/this-is-the-steakhouse-in-your-state-thats-a-cut-above-the-rest/ss-AABmeKf?li=BBnb7Kz

[elfenix 34,266]

not sure what's worse, north dakota (longhorn steakhouse) or south dakota (well done piece of meat)

[Incredulity 11,675]

45 minutes ago, Both Tacos said:

I've never been, but not sure I've heard of Pappa Bros Steakhouse being the best in Texas.

https://www.msn.com/en-us/foodanddrink/restaurantsandnews/this-is-the-steakhouse-in-your-state-thats-a-cut-above-the-rest/ss-AABmeKf?li=BBnb7Kz

Most online lists suck. This however is another level.  

Capital Grille as best steakhouse in Colorado. Ridiculous.

[mapplewhite132 309]

I smoked a bone in ribeye over the weekend and then finished it over direct heat. Topped with homemade garlic herb butter.

[huge 3,793]

3 hours ago, Both Tacos said:

I've never been, but not sure I've heard of Pappa Bros Steakhouse being the best in Texas.

https://www.msn.com/en-us/foodanddrink/restaurantsandnews/this-is-the-steakhouse-in-your-state-thats-a-cut-above-the-rest/ss-AABmeKf?li=BBnb7Kz

Pappas Bros is excellent though it would not be my first choice.  

[justhookit 4,191]

^ This. It’s certainly up there close.

[JimmyHoffa 1,188]

21 hours ago, Incredulity said:

Most online lists suck. This however is another level.  

Capital Grille as best steakhouse in Colorado. Ridiculous.

Mastro's is good but not a chance in hell they are the best in CA and Joe's Seafood as the best in Illinois. LOLZ

 

[Landomatic 3,813]

On 6/4/2019 at 3:50 PM, huge said:

Pappas Bros is excellent though it would not be my first choice.  

Lmao that list doesn’t even have the best Pappas listed.  It says Dallas.  The one in Houston is better.  The Pappas in Dallas isn’t even the best in Dallas, let alone the state.  That list sucks.

[Hank_Hill 18,827]

13 hours ago, JimmyHoffa said:

Mastro's is good but not a chance in hell they are the best in CA and Joe's Seafood as the best in Illinois. LOLZ

 

Pretty good friends with one of the Mastro spawn. 

[orangecat92 306]

tried the reverse sear-my version of it today, on a NY strip.  Awesome! Whoever invented that shit should be a millionaire.  My little adjustment was that my frying pan wasn't hot enough when the steak hit the pan, so I turned the steak twice to get that first side an additional 30 seconds.  Was the best steak I have ever cooked at home, and not close.  Pink but plenty hot.  The steak stayed hot the entire time I ate, which is not always the case.  Most of the time I cooked a steak before I could get it to medium rare but it would be cold by the time I was halfway done.

Got me started thinking, would that technique work on a Chuck Roast?  I really don't see any pitfalls.  I will give it a shot, and instead of one minute on high for the sear, I think I will try 2 minutes each side.  I don't have a thermometer, so I played it by feel today for the strip.  My feel is pretty good, having worked as manager of Luby's cafeteria for 8.5 years a lifetime ago. 

I just had a flashback to Luby's.  The best steak I ever cooked I cooked at Luby's.  Two episodes really.  One time there was a ribeye in the cooler that looked like it was about to go bad, so I drenched it with melted butter, and then cooked it.  I put a little pan on top of the steak while it was on the grill.  I wanted to know if that technique worked so I cooked a 2nd ribeye for my dinner, same method.  Melted in my mouth good.   Later I would learn that the famous steak place in Austin-OMG I can't think of the name- cooked their steaks at 500 and soaked with butter.  Ruth's Chris- there it is.  

The other Luby's flashback was this: we were trying to get rid of some ribeye's one Saturday night in Sherman, so we cooked them and put them on the counter.  Price was very steep for your typical Sherman resident, and we relied upon the police to help us with high dollar items such as that. (Police got 50% off, and some locations would give food free if policeman entered location during the last half hour-can't remember if it was free in Sherman or not) I guess the police didn't show up that night, so my boss who was absolutely exceptional in creativity, decided we could try to sell the 3 remaining ribeyes the next day, but the rule at Luby's was you have to change the form of the meat.  So, we had Chicken Fried Ribeye.  I was the butcher that Sunday morning, so I put the three leftover ribeyes through the tenderizer a couple or three times and the fry cook did the usual- flour-batter-flour-batter-cracker crumbs.  They came out beautifully, but only two sold.  I took the plunge again- I was such a good food taster- and ate the last Chicken Fried Ribeye--ummmm good!  

I still occasionally have Luby's dreams/nightmares, but this was a pretty good series of flashbacks.  I guess when you work a job 14-15 hours a day, it does something to you.  I still know the ingredients for mayo.:   SESOVDM - salt eggs sugar oil vinegar dry mustard.  Whenever I completely forget that I guess I will be ready for the alzheimer's unit.  The wife occasionally gives me a hard time about remembering stuff.  

I should call that manager in Sherman and tell him this story.  Last time I checked property tax appraisal records he still lived in Sherman.  Great man.  Like a lot of great Luby's men, he got screwed, starting with that idiot CEO from the clothing business, Barry something- Parker I think.  100% jackass, didn't know what making food entailed.  Wow! I'm tripping. 

 

 

 

[TXLNGHRN10 341]

Randall’s had choice ribeyes 4.69 a pound so I picked up this gem
Reverse sear on the Weber
This might have been my finest steak








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