I pledge to post more pictures of this STEAK

[McFly 606]

It never goes wrong. Except this time. 

[futureman 22,457]

60% of the time...

[cam4mav 771]

Reverse sear on some pre marinated beef filet, thanks safeway mngr special for some cheap fancy Cinco de Mayo cuts.

Sent from my SM-G973U using Tapatalk

[Mach 1 1,677]

10 hours ago, luke duke said:

 

Does not compute.

 

 

9 hours ago, McFly said:

It never goes wrong. Except this time. 

 

9 hours ago, futureman said:

60% of the time...

Haha.  Well done.

[VirginiaLonghorn 4,771]

2 hours ago, Mach 1 said:

 

 

Haha.  Well done.

... rarely.

[Errestaurants 2,570]

Grilled a Prime Picanha

Sent from my SM-G973U using Tapatalk

[Zepol87 9,185]

That looks badass 

[HoustonHorn 1,062]

HEB deal on tenders. So cut some filets.

Salt and pepper. Sous vide to 126. Finish on the skillet pre-heated to 550. Let rest for 5 minutes.

I'm not responsible for the sides. Twice baked potato, corn souffle, some green bean thing.

[Smax 3,800]

Did a HEB dry aged prime ribeye last night

Last minute change of dinner plans so I didnt have the time to salt and reverse sear. Salt pepper and a light dusting of texjoy spicey streak seasoning and on the grill.

It was slightly more medium then I prefer but damn that was one of the best tasting steaks I've had.

[futureman 22,457]

roflbox’d it

[Hank_Hill 18,804]

Eh, it actually looks like beef

[VirginiaLonghorn 4,771]

On 5/8/2020 at 9:21 PM, Errestaurants said:

Grilled a Prime Picanha
 

I’ll have to remember your method for precision slicing ...

[workswithseed 2,103]

I've been wanting to put my attempt on here.

 

[luke duke 6,413]

I've been wanting to put my attempt on here.

Now that you’ve got it out of your system, don’t do it again.

[workswithseed 2,103]

1 minute ago, luke duke said:

 

Now that you’ve got it out of your system, don’t do it again.

 

Fuck you, I'll do it again and fuck your wife.

[Dr Fear 1,268]

I've been wanting to put my attempt on here.

 

What was your procedure here?

[workswithseed 2,103]

Just now, Dr Fear said:

1 hour ago, workswithseed said:

I've been wanting to put my attempt on here.

 

What was your procedure here?

Cast iron, high for a minute then low for 2

[Dr Fear 1,268]

Cast iron, high for a minute then low for 2

I'm confused lol.

[workswithseed 2,103]

2 minutes ago, Dr Fear said:

6 minutes ago, workswithseed said:

Cast iron, high for a minute then low for 2

I'm confused lol.

Umm... Heated up butter with garlic and thyme. I then put the steak in on high to seat for a minute on both sides. Then lower the temp as I drizzle the butter over the top on each side for 2 minutes. 

Yeah, I didn't explain very well. Ha

[Dr Fear 1,268]

Umm... Heated up butter with garlic and thyme. I then put the steak in on high to seat for a minute on both sides. Then lower the temp as I drizzle the butter over the top on each side for 2 minutes. 
Yeah, I didn't explain very well. Ha

I gotcha, thought you were claiming the steak cooked in 3 minutes ha.

[McFly 606]

Maybe you need a better camera.  Top picture looked promising but bottom was disappoint...almost roflbox-esqe

[ROFL BOX 6,649]

Won't a cast iron skillet retain most of the high temp heat for those 2 minutes, regardless of what you set the lowered temperature to?

 

How long does it take a cast iron to drop noticeably?

[workswithseed 2,103]

2 hours ago, McFly said:

Maybe you need a better camera.  Top picture looked promising but bottom was disappoint...almost roflbox-esqe

You're probably right. I just used my phone's camera which is kinda meh

[futureman 22,457]

1 hour ago, ROFL BOX said:

How long does it take a cast iron to drop noticeably?

more than two minutes 

[Anastasis 23,469]

On 5/14/2020 at 11:21 PM, workswithseed said:

Umm... Heated up butter with garlic and thyme. I then put the steak in on high to seat for a minute on both sides. Then lower the temp as I drizzle the butter over the top on each side for 2 minutes. 

Yeah, I didn't explain very well. Ha

Looks good to me. This is a tough crowd. Only objective thing I see to improve on is getting an even and consistent sear. Get that brown tone on the steak on the right evenly across the entire steak and you will have achieved surly steak thread rep nirvana. Grill pan with a little oil in the bottom would fix that right up (brownwater method), but you will be cooking outside. Also, you could have salvaged the money shot by cutting a slice out of the middle, emphasizing the part that had a good sear, and meat probably a few degrees cooler.  

[Planet Houston 4,930]

[Planet Houston 4,930]

Sorry for the lack of presentation in the money shot. It was excellent. 

[Chet Steadman 940]

On 5/14/2020 at 11:08 PM, Dr Fear said:

On 5/14/2020 at 10:00 PM, workswithseed said:

I've been wanting to put my attempt on here.

 

What was your procedure here?

Wearing a blindfold.  

[Landomatic 3,813]

On 5/8/2020 at 8:21 PM, Errestaurants said:

Grilled a Prime Picanha

 

 

On 5/8/2020 at 8:32 PM, Zepol87 said:

That looks badass 

 

On 5/14/2020 at 9:37 AM, VirginiaLonghorn said:

I’ll have to remember your method for precision slicing ...

I don't know man...if you have to use a table saw to cut it, it's probably a little too lean for my liking.

[Anastasis 23,469]

*miter

[futureman 22,457]

13 hours ago, Planet Houston said:

I don’t understand 

[cam4mav 771]

Flank


Sent from my SM-G973U using Tapatalk

[Zepol87 9,185]

Turned out pretty good

 

 

 

 

 

 

[dad 557]

On 5/15/2020 at 11:09 AM, McFly said:

Maybe you need a better camera.  Top picture looked promising but bottom was disappoint...almost roflbox-esqe

Agreed. You can tell you know what you're doing as far as the steak is concerned because it's obvious it's not overcooked if the edge piece is that color and there's a garlic on top so it's obvious you basted it with butter and garlic. It was probably a great steak. It's just the other stuff that really messed it up. The camera sucks balls. The angles and lighting in the first phot were bad. The second photo just looks like it's the camera's fault. The only thing not related to that is the freaking money shot slice you chose. It looks like you bit the tip of the steak instead of slicing it like most do for a money shot.

[Iceman 2,705]

On 5/6/2020 at 4:13 PM, RMac5 said:

Grilled over charcoal last night, cooked a little to long for me, more medium than MR. plus a pocket sig!

“It belongs in a museum”

#indianajones, #can’tfindsteaknow

[McFly 606]

On 5/6/2020 at 4:13 PM, RMac5 said:

Grilled over charcoal last night, cooked a little to long for me, more medium than MR. plus a pocket sig!

[RMac5 1,551]

That lil 9 will cap yo ass!

[pops 6,984]

She said everyone had eaten...so grab something on your way home if you want. I did. Strip. Wine. Nothing else. The way life should be. 

 

 

[52-80 19,155]

Over 1 pound of minke whale.  It's very very lean meat, so I had a buttered pan with some garlic and shallots to baste or soak the meat, and also balance out any mild gaminess.

After a few minutes reaching 80*, finished it inside the pan until it went to 110*F. 

The thin cooked rim of whale tastes metallic and like canned tuna in water.  The interior is just something between beef and venison, mildly sweet and not exotic at all.

 

Next time I will try it tartare

 

[Cousin Strawberry 1,261]

On 5/17/2020 at 12:02 AM, Planet Houston said:

 

On 5/17/2020 at 1:25 PM, futureman said:

I don’t understand 

He is showing off how well you can cut a steak with a spoon.

[futureman 22,457]

1 hour ago, 52-80 said:

Over 1 pound of minke whale.  It's very very lean meat, so I had a buttered pan with some garlic and shallots to baste or soak the meat, and also balance out any mild gaminess.

After a few minutes reaching 80*, finished it inside the pan until it went to 110*F. 

The thin cooked rim of whale tastes metallic and like canned tuna in water.  The interior is just something between beef and venison, mildly sweet and not exotic at all.

 

Next time I will try it tartare

 

whoa.  very nice.  where are you getting whale?

[Landomatic 3,813]

2 hours ago, 52-80 said:

Over 1 pound of minke whale.  It's very very lean meat, so I had a buttered pan with some garlic and shallots to baste or soak the meat, and also balance out any mild gaminess.

After a few minutes reaching 80*, finished it inside the pan until it went to 110*F. 

The thin cooked rim of whale tastes metallic and like canned tuna in water.  The interior is just something between beef and venison, mildly sweet and not exotic at all.

 

Next time I will try it tartare

 

Is this legal?

[conVINCEd 21,469]

9 minutes ago, Landomatic said:

Is this legal?

I’m pretty sure it’s at least frowned upon.

[luke duke 6,413]

whoa.  very nice.  where are you getting whale?

From Vic. He recommends pairing it with fava beans and a nice Chianti.

[Hook1997 5,354]

28 minutes ago, Landomatic said:

Is this legal?

From Wikipedia, I was surprised as I thought all whales were endangered.  My question is where the hell did he find the meat?
 

As of 2018, the IUCN Red List labels the common minke whale as Least Concern^[31] and the Antarctic minke whale as Near Threatened.^[32]

COSEWIC puts both species in the Not At Risk category [1]. NatureServe lists them as G5 which means the species is secure on global range [2].

Population estimates are generated by the Scientific Committee of the International Whaling Commission. The 2004 estimate yielded 515,000 individuals for the Antarctic minke stock.

Edited May 20, 2020 by Hook1997

[52-80 19,155]

32 minutes ago, Landomatic said:

Is this legal?

i was doing, erm, scientific research... and actually its half the price of ribeye steak

[elfenix 34,238]

 

[Hank_Hill 18,804]

Hmm. Kinda fucked. Looks tasty though. 

[4th_and_18 687]

Limited options in the hill country but this will work.





Like butter. So good.

[SimonBolivar 10,958]

On 5/20/2020 at 2:44 PM, 52-80 said:

Over 1 pound of minke whale.  It's very very lean meat, so I had a buttered pan with some garlic and shallots to baste or soak the meat, and also balance out any mild gaminess.

After a few minutes reaching 80*, finished it inside the pan until it went to 110*F. 

The thin cooked rim of whale tastes metallic and like canned tuna in water.  The interior is just something between beef and venison, mildly sweet and not exotic at all.

 

Next time I will try it tartare

 

I'm assuming that high up the food chain you could see the mercury ooze out?