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Posted (edited)
On 7/18/2019 at 8:17 PM, milkman said:

A5

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On 7/19/2019 at 6:59 AM, milkman said:

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Selection A+

Preparation A

Presentation C-

Edited by brown water
  • Like 1
Posted
Did you make fajitas with it? 


We have found its better to cut into small strips after cooking. We had 10+ people this was feeding.

It would have been some of the best fajitas ever!


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Posted
19 minutes ago, shnsajax said:

SRF needs to have more sales like this.

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Thats a great looking steak at a great price, but that doesn't look like wagyu grade marbling.  That looks like a nice prime. 

  • Like 2
Posted
Thats a great looking steak at a great price, but that doesn't look like wagyu grade marbling.  That looks like a nice prime. 


I did have the same thought. They sold out yesterday and getting more tomorrow so will probably go back to check them out.


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Posted
1 hour ago, shnsajax said:

SRF needs to have more sales like this.

0f437fa7966a2eaa31e0c148746d37fd.jpg8011894ccde703afac67dafdc3f241aa.jpg


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Wouldn’t be surprised to learn that the steak on the left was chewy thanks to the nerve running between 8 and 10. 

Posted

1 Week earlier, Tomahawks... forgot to take money shots, sorry.

 

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Pork Belly square.

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Tomahawk in the center L, straight up Ribeye on the far L.  Beef Chuck rib (3 boner) center R & then the Pork Belly.

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  • Like 5
Posted
4 hours ago, Anastasis said:

tell us more about this grill.

It’s a Bull grill with an infrared burner on one side to get a great sear to start and then finish on other side. Had to test the product while still on the grill...so yes...it does act as a plate at times.

  • 2 weeks later...
Posted

I've cooked steaks every which way:  butter basted; on cast iron; under broiler; reverse sear; sous vide; with propane; with lump charcoal; with briquettes; in the chimney stove; with olive branches and smoking woods.......yesterday a friend served a steak done so easily, I was flabbergasted how good it tasted. 

 

  • Steak: 800g/1.5# of galician cattle ribeye, from the neighborhood gourmet butcher.  steak wasn't dry-aged; he didnt pre-salt, didnt bring to room temp, didnt do shit.  Was kept in butcher wrap in fridge until it went on the grill.
  • Grill:  Weber Pulse 1000, which is basically an electric Weber Q with iGrill digital temp gauge and control, 1800W
  • Process: grill preheated until it read 570F.  Steak on. Lid closed.  Exactly 6 minutes per side (grill was reading 500*F).  Done. 

 

Literally all of 15 seconds was spent actively managing the cook.  When he took it out there was a bunch of flaring that helped with the sear.  The char on it was fucking delicious.

For reference that's a carving knife on the left ,so steak is about 1.5-2" tall

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Posted

Went to steak 48 on Friday and had their special top something Wagyu ribeye and it was fork cut buttery awesome. Been wanting more since Friday so I went to Central Market and that strip was much better than I was hoping for. Also fork cut buttery awesome. It is so choice. If you have the means, I highly recommend picking one up.

Posted

Prime strips from Costco. Salted first, 45 mins.

 

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Grilled over Royal Oak All-Natural briqs with hickory and mesquite chunks.

 

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Dessert was tasty, too. “First, you take the graham...”

 

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  • Like 5
  • 3 weeks later...
Posted

Top Sirloin manager special discount bin, safeway select chimichuri sauce (cooked in, thus lack of sear), cooked easy on med/medHigh until I got bored and pulled.

The sauce got stuck to the cast iron so dumped a bunch of shrooms in there with a bit of butter and water to "deglaze" the lazy way. Stirred that shit up to coat. was aftraid it would be burtn. actualy taste grate. 

 

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