I pledge to post more pictures of this STEAK

[orangecat92 306]

Got lucky. Colleague at school had a friend who lived in anchorage at Christmas.  Steaks were on sale at Fred meyer(think Kroger’s).  One item on sale was beef tenderloin, The whole thing, for $10.99 per pound.  Choice.  Bought it, sight unseen.  I had always wanted to butcher one of those.  Watched YouTube, pretty easy, took me about 20 minutes to butcher.  It was a little over 7 pounds total.  After butchering, I got 8 beautiful filet mignons, wrapped them in bacon, toothpick.  They were so tasty, I will never buy precut filet mignons again. Weighed between 6 and 9 ounces.  On the flip side, because tenderloin is lean, the remainder that I ground up was just average.  I think next time I will throw some fat in there. I still prefer ny strip or ribeye, but if I’m eating filet, I want to cut it. 

[futureman 22453]

8 hours ago, dcbc said:

@futureman Steak Appreciation Chart:

5 Stars:  You  haven't cooked your steak

4 Stars:  You undercooked your steak

3 Stars:  You perfectly cooked your steak

2 Stars:  Your steak is medium rare

1 Star:  Your steak is a bit overcooked for most people who appreciate a medium rare steak

you’ve been reading my mail. 

[futureman 22453]

I will say that I grew up watching my mom open the butcher paper, put salt and pepper on a sirloin, and eat it right there with a fork and knife still cold from the fridge. so your ratings chart is more or less correct. 

[Etexhorn13 3045]

I’m a huge fan of the grass fed steaks from HEB. Bought a couple NY strips tonight and roasted some baby potatoes with olive oil, garlic, and parsley. No greens on my plate because I felt like being a caveman. 

[luke duke 6412]

I’m a huge fan of the grass fed steaks from HEB. Bought a couple NY strips tonight and roasted some baby potatoes with olive oil, garlic, and parsley. No greens on my plate because I felt like being a caveman. 

The rivets on the plate really tie the meal together.

[fwtxbevo 91]

On 3/13/2021 at 9:11 PM, Etexhorn13 said:

I’m a huge fan of the grass fed steaks from HEB. Bought a couple NY strips tonight and roasted some baby potatoes with olive oil, garlic, and parsley. No greens on my plate because I felt like being a caveman. 

Nice work, but you're no caveman if either one of my nemesis, sous vide or reverse searing were involved! What seasoning did you use?

[VABuckeye 2472]

[BurntOrange&White 39931]

On 3/13/2021 at 9:11 PM, Etexhorn13 said:

I’m a huge fan of the grass fed steaks from HEB. Bought a couple NY strips tonight and roasted some baby potatoes with olive oil, garlic, and parsley. No greens on my plate because I felt like being a caveman. 

those taters are good, perfect for roasting with rosemary/sage, salt, pepper, and oil.

[BurntOrange&White 39931]

On 3/11/2021 at 6:16 AM, futureman said:

I will say that I grew up watching my mom open the butcher paper, put salt and pepper on a sirloin, and eat it right there with a fork and knife still cold from the fridge. so your ratings chart is more or less correct. 

Is that your mom in bed? She's a carnivore!

[Etexhorn13 3045]

1 hour ago, fwtxbevo said:

Nice work, but you're no caveman if either one of my nemesis, sous vide or reverse searing were involved! What seasoning did you use?

I used Montreal steak seasoning, although honestly it would’ve been great with just S&P as well. I actually just cooked this on my Kamado grill. I was pleased with the result.

 

28 minutes ago, BurntOrange&White said:

those taters are good, perfect for roasting with rosemary/sage, salt, pepper, and oil.

S&P, garlic, parsley, and oil on these. Didn’t think about Rosemary but I’ll have to try that out sometime too. 

[fwtxbevo 91]

21 minutes ago, Etexhorn13 said:

I used Montreal steak seasoning, although honestly it would’ve been great with just S&P as well. I actually just cooked this on my Kamado grill. I was pleased with the result.

 

S&P, garlic, parsley, and oil on these. Didn’t think about Rosemary but I’ll have to try that out sometime too. 

I love you man! Lol!!

[elfenix 34231]

america's test kitchen says cook from frozen rather than thawing:

https://getpocket.com/explore/item/science-explains-how-to-cook-frozen-beef-for-the-perfect-steak-dinner?utm_source=pocket-newtab

i guess you'd salt then freeze

Edited March 16, 2021 by elfenix

[tigol 2395]

3 hours ago, elfenix said:

america's test kitchen says cook from frozen rather than thawing:

https://getpocket.com/explore/item/science-explains-how-to-cook-frozen-beef-for-the-perfect-steak-dinner?utm_source=pocket-newtab

i guess you'd salt then freeze

None of that.  You know you want steak for dinner.  Move that shit from the freezer to the fridge while you're making morning coffee.

[Landomatic 3813]

10 hours ago, tigol said:

None of that.  You know you want steak for dinner.  Move that shit from the freezer to the fridge while you're making morning coffee.

Or, if you’re like me and never think that far in advance, move from freezer to counter by around 3:00-4:00 PM.  Will easily be thawed in time for dinner at a reasonable hour.

[BHMCruiser 1813]

Or don't do any of that shit because it's fucking stupid

[VirginiaLonghorn 4771]

Found a 4.3 pound package with 4 Prime tenderloin cuts at Costco.  You can do the math for average weight, but each was ~2.5” thick.

Had to try ... the Recteq with Traeger Texas Beef blend pellets.  Began at 225F to internal 100F.  Removed the steaks long enuf to bring the smoker up to 500F.  Then, back on the grill, flipping every few minutes to reach internal 125F.  Tented for 10 minutes before serving.

Yowza ...

[brown water 3777]

In honor of the Masters opening round. 2 lb bone in ribeye over pimento cheese mashed potatoes 

 

[Landomatic 3813]

2 hours ago, brown water said:

In honor of the Masters opening round. 2 lb bone in ribeye over pimento cheese mashed potatoes 

 

There's no way that's edible bone marrow, right?  Right?

You should lie and say it was, just to solidify yourself as the king of steaks.  Whole other level shit.

Either way, looks great...as per ushe

[BHMCruiser 1813]

served in what appears to be a salad bowl.

that's how you do it. Do you just scoop the potatoes out of the bowl with the steak and then eat the steak with your hands? because you should

[futureman 22453]

1 hour ago, Landomatic said:

There's no way that's edible bone marrow, right?  Right?

is bone marrow not always edible?

[Dutch 4465]

On 4/8/2021 at 1:06 PM, VirginiaLonghorn said:

 

7 hours ago, brown water said:

In honor of the Masters opening round. 2 lb bone in ribeye over pimento cheese mashed potatoes 

 

Edited April 9, 2021 by Dutch

[Landomatic 3813]

19 hours ago, futureman said:

is bone marrow not always edible?

First you ruin the Urban Meyer thread, now you try to ruin this steak one.  I mean...valid points on both.  But still...

[SurlyBDR 22776]

[jimmyjazz 45900]

Picanha roast, reverse seared, starting in a 225 F oven for about 75 minutes then a couple of minutes per side in a screaming hot cast iron skillet:

 

 

 

[jimmyjazz 45900]

* no, I didn't hold my phone wrong.  I hate photo editing software.  Fuck it.

[PassiveAggressiveCoach 118]

My 1st post in this group. I hope y'all approve. It was the best I've done. Bachelor weekend with my son and I as mom and 2 others are away at a Vball tourney and older son had HS baseball game. Please excuse how my 15 yr old still cuts a steak up before he eats it. 2 Delmonicos I bought. Brought to room temp for 4 hours. Seared both sides on cast iron for 2 mins each. Threw chunk of butter on each then in oven until 136 internal. Still a McCormicks fan so that's the seasoning. Top 2 steaks I've ever made. Delmonico is still I think the best steak. 

 

 

[PassiveAggressiveCoach 118]

8 minutes ago, PassiveAggressiveCoach said:

My 1st post in this group. I hope y'all approve. It was the best I've done. Bachelor weekend with my son and I as mom and 2 others are away at a Vball tourney and older son had HS baseball game. Please excuse how my 15 yr old still cuts a steak up before he eats it. 2 Delmonicos I bought. Brought to room temp for 4 hours. Seared both sides on cast iron for 2 mins each. Threw chunk of butter on each then in oven until 136 internal. Still a McCormicks fan so that's the seasoning. Top 2 steaks I've ever made. Delmonico is still I think the best steak. 

 

 

Oh and I think this will piss y'all off with a $20 steak but after seasoning I take a meat mallet and lightly pound the seasoning into the meat. I also dry off both sides of the steak with a paper towel before I drop on high heat skillet. 

[Sam Lin 3556]

Nothing wrong with lightly pounding your meat.

[VirginiaLonghorn 4771]

1 hour ago, Sam Lin said:

Nothing wrong with lightly pounding your meat.

Lightly?

[irishtexan 11518]

Figured out a small tree in the backyard died from the winter bullshit so I cut that down and figured that warranted a nice steak dinner. Got a 27 day aged ribeye from central market, broiled some shishito peppers, made up a few wedge salads and a couple baked taters. Was good.

[RichUT 1832]

Smoked Tomahawks with a Kamado Joe sear to finish them off.

[tigol 2395]

The last two entries are STRONG.  Good stuff.

[MNLonghornFUKM 8817]

Figured out a small tree in the backyard died from the winter bullshit so I cut that down and figured that warranted a nice steak dinner. Got a 27 day aged ribeye from central market, broiled some shishito peppers, made up a few wedge salads and a couple baked taters. Was good.

[PorscheGuy 127]

Figured out a small tree in the backyard died from the winter bullshit so I cut that down and figured that warranted a nice steak dinner. Got a 27 day aged ribeye from central market, broiled some shishito peppers, made up a few wedge salads and a couple baked taters. Was good.

Damn near perfect. Points deducted for the red onions on the wedge salad.


Sent from my iPhone using Tapatalk

[futureman 22453]

11 hours ago, PorscheGuy said:

Points deducted for the red onions on the wedge salad.

the fuck outta here. 

[956 Worldwide 34705]

Picked up some great, thick, rib steaks. It’s finally nice enough here to grill, so I heated up the Weber right after work. I love the flavor of the open grill, but also want to control flare ups, so I took the cast iron out to the balcony.

Getting the sear and open grill flavor first.



Butter, garlic, rosemary to the pan and continuing to get that perfect sear.



Finish with compound garlic chive butter? Of course!



Yes, this is the way....

[BHMCruiser 1813]

People are funny. The other day, my wife was out of town and I had my three kids. One of the other parents at my son's soccer game came up to me and said "my wife is concerned about you guys this weekend. She wants to know if she can have dinner delivered tonight." 

I was like "motherfucker, tonight I am going to grill prime ribeyes to the rare side of medium rare while I drink Stoli out of the freezer. Then I'm going to let them rest slathered in sage garlic butter while I finish the red wine mushrooms, twice-baked potatoes, and roasted brussels sprouts with bacon. Then after dinner we are all going to eat ice cream on the couch while we watch King Kong and Godzilla smash everything in surround sound. Then I am putting the kids to bed and sitting on my patio under my hanging lights while I drink bourbon and smoke a cigar. Today is the best day of my entire life and nothing else is even close. The offer of a casserole is politely declined. But I hope you guys have a nice evening tonight." Then I sent him pictures of resting steaks, drinks, etc. all night long.

[Da Fino 2780]

Those asparagus are thick.

[Etexhorn13 3045]

2 hours ago, BHMCruiser said:

People are funny. The other day, my wife was out of town and I had my three kids. One of the other parents at my son's soccer game came up to me and said "my wife is concerned about you guys this weekend. She wants to know if she can have dinner delivered tonight." 

I was like "motherfucker, tonight I am going to grill prime ribeyes to the rare side of medium rare while I drink Stoli out of the freezer. Then I'm going to let them rest slathered in sage garlic butter while I finish the red wine mushrooms, twice-baked potatoes, and roasted brussels sprouts with bacon. Then after dinner we are all going to eat ice cream on the couch while we watch King Kong and Godzilla smash everything in surround sound. Then I am putting the kids to bed and sitting on my patio under my hanging lights while I drink bourbon and smoke a cigar. Today is the best day of my entire life and nothing else is even close. The offer of a casserole is politely declined. But I hope you guys have a nice evening tonight." Then I sent him pictures of resting steaks, drinks, etc. all night long.

[VirginiaLonghorn 4771]

On 5/7/2021 at 11:55 AM, Da Fino said:

Those asparagus are thick.

.. and I’ll guess a woody chew.  Pencil or less thickness much more tender.

[dcbc 14472]

The crust was great, but center was a hair too overdone for my liking. So all I will share is a cool process photo. First time using avacado oil

[SurlyBDR 22776]

Last Friday's steak 

 

The cap was on a whole other level:

[TXLNGHRN10 341]

Tomahawk from Mother’s Day





Sent from my iPhone using Tapatalk

[TankedBevo 2482]

On 5/18/2021 at 4:28 PM, TXLNGHRN10 said:

Tomahawk from Mother’s Day





Sent from my iPhone using Tapatalk

Give me seasoning recipe pls

[TXLNGHRN10 341]

29 minutes ago, TankedBevo said:

Give me seasoning recipe pls

Fiesta Uncle Chris's, Montreal Steak seasoning and a little dried rosemary

Edited May 21, 2021 by TXLNGHRN10

[brown water 3777]

Tonight’s 40 day dry aged ribeye.  Dry brine starter Wednesday evening.  Will post the final results. 
 

[brown water 3777]

There you go 

[brown water 3777]

Spectator 

[pops 6983]

You are the steak whisperer

[DDD Dad 14334]

Spectator 

Who’s a good dog?