I pledge to post more pictures of this STEAK

[Dr Fear 1268]

Does Prime Rib count as steak for this thread's purposes? Picking up a 3-bone prime grade rib roast from a local butcher today. Going to salt it tonight and leave it uncovered in the fridge until Christmas morning. I will then follow this cooking method:
https://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html
I've used it the last couple of years, and it always comes out great.
Thinking about making these a side dish:
https://www.seriouseats.com/recipes/2013/12/hasselback-potato-gratin-casserole-holiday-food-lab.html

Picked up this 5.5 lbs yesterday, did the serious eats reverse search last year to perfection.

[Sbbruin 21866]

I didn't take pics of the ribeyes I made last night, which were glorious, but these breakfast tacos from the leftovers are on point.

[Sam Lin 3560]

This was from Thanksgiving, but the underside of a full rack Prime Rib after WSM, inverted on a gas grill for final sear.

 

[Seasick Sailor 3747]

Serious eats perfect prime rib recipe and Hasselback potato gratin turned out great as did the Boulevardier. Not pictured: homemade egg nog and sheet cake. 

 

[Landomatic 3813]

On 12/25/2019 at 8:34 PM, Seasick Sailor said:

Serious eats perfect prime rib recipe and Hasselback potato gratin turned out great as did the Boulevardier. Not pictured: homemade egg nog and sheet cake. Everything.

 

FIFM

[Landomatic 3813]

Staying at a friend's ranch for a couple weeks, so I'm limited to what all is on hand for available resources.  Bought a decent looking Strip from the local (20 miles away) Walmart and decided to give his grill a run last night.  Turned out great...

NY Strip with Lobster Risotto and Brussels Sprouts

Money shot: Steak knife was a little dull.  I'm sure he won't mind if I sharpen them up a little, but I didn't want to mess with it last night.

[ERhine 1903]

[Eggo 3992]

Not a true dry-age, but will put these prime strips out on New Year's Day after about 2 weeks of air drying. 3 days out, I'll start the dry brine with salt, garlic, and black pepper and doing a reverse sear on the apartment complex gas grill. 

I've done the dry brine before, but never any kind of drying ahead of time (never had the foresight or patience), so I'll be interested to see if there is any noticeable difference. 

[Landomatic 3813]

32 minutes ago, Eggo said:

Not a true dry-age, but will put these prime strips out on New Year's Day after about 2 weeks of air drying. 3 days out, I'll start the dry brine with salt, garlic, and black pepper and doing a reverse sear on the apartment complex gas grill. 

I've done the dry brine before, but never any kind of drying ahead of time (never had the foresight or patience), so I'll be interested to see if there is any noticeable difference. 

Interdasting.  So what do you have them drying in before hand?  

[Sleepygrad 1029]

Few days late with this one....beef tenderloin that I cooked for the family Christmas night. I wasn’t sure exactly how I was gonna do it (grill or oven) Ana just sort of felt my way through. I’m really pumped with how this came out. Still eating steak sandwiches

[Eggo 3992]

36 minutes ago, Landomatic said:

Interdasting.  So what do you have them drying in before hand?  

Nothing. Took them out of the packaging and onto the wire rack in the fridge. Left town for Christmas and the fridge was empty (no flavor contaminants) so it was the ideal time to experiment. 

[Landomatic 3813]

1 hour ago, Eggo said:

Nothing. Took them out of the packaging and onto the wire rack in the fridge. Left town for Christmas and the fridge was empty (no flavor contaminants) so it was the ideal time to experiment. 

How long can they sit like that before they spoil?  I’ve never honestly quite understood the science behind the whole aging process.  I’ve thrown steaks out that were a few days past their “best by” date.  Seems I could have saved them if I’d just called it “aged” or some shit.  

[Eggo 3992]

Some very high end restaurants will sell a steak that has been dry-aged for 120 days. Obviously that meat is kept under very carefully kept conditions that are impossible to replicate in a home fridge. 

[brown water 3778]

@Landomatic  adjusting my garlic bread strategy....

[brown water 3778]

8 hours ago, Sleepygrad said:

Few days late with this one....beef tenderloin that I cooked for the family Christmas night. I wasn’t sure exactly how I was gonna do it (grill or oven) Ana just sort of felt my way through. I’m really pumped with how this came out. Still eating steak sandwiches

 

[SurlyBDR 22832]

See y'all tomorrow.... 

Edited December 29, 2019 by SurlyBDR
420 brah

[elfenix 34331]

[SurlyBDR 22832]

26 minutes ago, elfenix said:

[SurlyBDR 22832]

Cooking now

[dcbc 14507]

 

33 minutes ago, SurlyBDR said:

Cooking now

 

It's been 34 minutes since your last post.  Time to flip the steak.

[SurlyBDR 22832]

21 minutes ago, dcbc said:

 

It's been 34 minutes since your last post.  Time to flip the steak.

Well now that it's out of the oven and resting... 

[SurlyBDR 22832]

[Landomatic 3813]

11 hours ago, SurlyBDR said:

[Hank_Hill 18893]

 

first NYE by myself....notbad.gif

Edited January 1, 2020 by Hank_Hill

[BearCountry11 1234]

Reverse sear action last night. Steaks from Tri Country Meat Market in San Antonio.




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[BurntOrange&White 39964]

According to the meat market this is wagyu sirloin l, probably lower grade.

[huge 3795]

Move aside
And let the man go through


Super nom nom super nom nom

[futureman 22537]

mmmm look at that prime marbling.  worth every penny. 

[ROFL BOX 6649]

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[futureman 22537]

no money shot?  you overcooked it didn’t you. 

[ROFL BOX 6649]

no money shot?  you overcooked it didn’t you. 

Sheeit no.

 

2½ hours @ 225⁰, like buttah.

 

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[Landomatic 3813]

42 minutes ago, futureman said:

no money shot?  you overcooked it didn’t you. 

If he overcooked it, he would have told us it slammed so hard that people devoured it before he could even get the money shot

[luke duke 6414]

Sheeit no. 
2½ hours @ 225⁰, like buttah.
 
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In other words, you overcooked it.

[RMac5 1551]

No juice on that plate under the ribeye, you over cooked it.

[Dr Fear 1268]

Were you not cooking to temp?

[Anastasis 23481]

[Anastasis 23481]

who am i kidding.  I would eat the fuck out of that.  bet it has a nice smoke flavor and the ribeyes can tolerate a longer cook than most. 

[ERhine 1903]

Do y’all not remember the last time ROFLBOX posted on this thread?

[ROFL BOX 6649]

1 hour ago, ERhine said:

Do y’all not remember the last time ROFLBOX posted on this thread?

[McFly 606]

On 4/3/2018 at 2:04 PM, ROFL BOX said:

Lunch is swerved.

1/4 Sweet Yellow Onion
4 or 5 sliced Mushrooms
1 Whole Bell Pepper (smallish)
1 Smashed pod of Garlic, minced.

Ribeye salted, peppered, in the fridge for 2 days.

Steak on for 2 min. each side prior to veggies, added Salted Olive Oil Butter, then vedje-tables. Cooked all until vedges were just soft enough / onion was clarified.

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[futureman 22537]

yikes

[Landomatic 3813]

For when you want your steak to taste more like vegetables? 

[Incredulity 11683]

On 1/16/2020 at 4:27 PM, futureman said:

mmmm look at that prime marbling.  worth every penny. 

Yeah, that and the $35/lb “waygu” have me seriously happy with my decision to by my steaks at Costco

[RMac5 1551]

@ROFL BOX those ribeyes on the smoker look damn good.

[ROFL BOX 6649]

[mention=1009]ROFL BOX[/mention] those ribeyes on the smoker look damn good.

Apologies to all for no cut pics, but if my wife complains about the red center & still eats it, I consider that 100% a win.

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[ROFL BOX 6649]

For when you want your steak to taste more like vegetables? 

Y'all act like you haven't ever seen a steak with sauteed mushrooms on it.

& Considering how many years ago this was, I don't even remotely recall what the contraption tasted like.

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[Sam Lin 3560]

Mushrooms and onions are fine, as they have near zero flavor of their own when cooked, they absorb and take on the flavor of whatever you cook them in. Garlic goes great with beef, whether garlic powder for seasoning, fried garlic chips to eat with each bite of steak, or roasted garlic in butter for basting during a pan sear.

Bell peppers have a distinct flavor that overpowers most other foods in a dish, and would not be my choice to pair with a good steak. Paired with shitty beef in a stir fry? Perfect use.

[Anastasis 23481]

23 minutes ago, Sam Lin said:

Mushrooms and onions are fine, as they have near zero flavor of their own when cooked

[dad 557]

It's hilarious that you guys remembered he made that steak this long and brought it up again lol. It's not like it was "that" chili from the shaggy thread levels.

[McFly 606]

I was embarrassed for all of surly that abomination appeared on the first page.  never forget