I pledge to post more pictures of this STEAK

[futureman 22457]

what did you censor?  you puttin ketchup on that steak?

[Sam Lin 3556]

Yup. It's Asia, extended family still does it. To their credit they do a lot less than they used to, esp on my steaks. It kills me inside every time.

[futureman 22457]

[Texzilla58 4735]

Yup. It's Asia, extended family still does it. To their credit they do a lot less than they used to, esp on my steaks. It kills me inside every time.

You want a well done prime steak with ketchup? No my concern. You be you. Don’t apologize for your loved ones taste. I remember a colleague making fun of ketchup on a steak as he poured a whole bottle of 57 on his $50 filet.

[luke duke 6413]

Yup. It's Asia, extended family still does it. To their credit they do a lot less than they used to, esp on my steaks. It kills me inside every time.

Just hide it before you start cooking.

Sorry, we’re out…you’ll just have to eat it like a normal person.

[tfoolry 8212]

956 inspired me to try Gorgonzola cream sauce. I put a little Dijon, parm & steak drippings on the Wagyu tenderloin. 
 

 

[956 Worldwide 34710]

I frequent this thread and eating steak is non-negotiable. But beef has gotten stupid expensive here.  Enter beef skirt, which is easily a third or less of the price I pay for ribeye. 
 

A south Texan sees skirt and says “fajitas.” That is a brilliant life choice. I would never suggest to someone planning to make fajitas out of skirt to to NOT make fajitas. 
 

But. You could also make a roasted garlic-chive butter. You could mash up some savory sweet potatoes. You could cut that skirt into steaks (skinny ends for the kids) and cook just up to medium rare on a hot grill. And it could be beefy and juicy and as good a bite of steak as you could want on a weekend night. 
 

[Mo Horn 8833]

22 minutes ago, 956 Worldwide said:

I frequent this thread and eating steak is non-negotiable. But beef has gotten stupid expensive here.  Enter beef skirt, which is easily a third or less of the price I pay for ribeye. 
 

A south Texan sees skirt and says “fajitas.” That is a brilliant life choice. I would never suggest to someone planning to make fajitas out of skirt to to NOT make fajitas. 
 

But. You could also make a roasted garlic-chive butter. You could mash up some savory sweet potatoes. You could cut that skirt into steaks (skinny ends for the kids) and cook just up to medium rare on a hot grill. And it could be beefy and juicy and as good a bite of steak as you could want on a weekend night. 
 

In this area ribeye is cheaper than skirt steak by a dollar or two a pound. One of the things I miss about not living in Texas. 

[Mo Horn 8833]

A little surf and turf tonight. Steak is sous vide and then seared, along with some garlic shrimp and riced cauliflower and broccoli, and a Petite Shirah to go with it. 

[morehornsepower 887]

Ribeye was good tonight...

[eljinca 279]

[futureman 22457]

I would like to know more.

[eljinca 279]

Ny strip, pan seared in butter.

Sauce is harissa cooked out in the pan while steak is resting w additional butter and drippings.

[SurlyBDR 22782]

Edited November 2, 2022 by SurlyBDR

[SurlyBDR 22782]

.

Edited November 2, 2022 by SurlyBDR

[BHMCruiser 1813]

I mean, sure, if you like that sort of thing

[VirginiaLonghorn 4771]

16 minutes ago, BHMCruiser said:

I mean, sure, if you like that sort of thing

… don’t choke on your tofu sammich.

[tfoolry 8212]

Hudson House. Lovers Ln. 

[futureman 22457]

I like the look of that sear. 

[tfoolry 8212]

5 hours ago, futureman said:

I like the look of that sear. 

One of best tenderloins I’ve ever had.  The spices in the sear were delicious. 

[mchookem 16330]

more 'when in rome'* cooking...

my first tri-tip 😊 marinated 24 hours with pretty much everything i could think of lol...balsamic, soy, worcestershire, red wine, olive oil; fresh chopped thyme, rosemary and garlic; red and black pepper; onion powder, paprika, prolly a few other things i forgot lol

super heated grill, seared about 4 mins/side, moved off flame for probably an additional 10-12 mins total, temp just shy of 140 when i took it off.

def not as rare as i like but perfect for my mate... it's always tricky when I'm just cooking one piece of meat for us both, as he likes med-well and i'm med-rare.

anyways... it was fucking delicious and tender as hell! plenty leftover for quesadillas or tacos. not bad for <$12 from CostCo.😄 don't judge me! 

 

 

*rome=colorado in my case 😜

[TankedBevo 2482]

Cowboy ribeyes IMO

 

[Post Oak 20213]

Perfect.

[futureman 22457]

On 11/17/2022 at 10:52 AM, Post Oak said:

Perfect.

close. 

[ERhine 1894]

[MissingInAction 25064]

Slightly expired Giant ribeye which required a little more time than usual but the butter pads countered that for a delicious and juicy treat. It was big anough for 2 men and a woman.

 

[Anastasis 23469]

It feels like it's been a while since I cooked some good cow flesh. 

Ribeyes, dry aged 35 days, reverse sear to 125ish and seared in scalding cast iron in avocado oil. 

[TankedBevo 2482]

[brown water 3777]

Got a little tipsy yesterday and forgot the money shot. Filet for her. Strip for me. Creamed mushrooms and (not pictured) broccoli with cheese sauce 

 

 

[fwtxbevo 91]

On 10/22/2022 at 11:46 AM, 956 Worldwide said:

I frequent this thread and eating steak is non-negotiable. But beef has gotten stupid expensive here.  Enter beef skirt, which is easily a third or less of the price I pay for ribeye. 
 

A south Texan sees skirt and says “fajitas.” That is a brilliant life choice. I would never suggest to someone planning to make fajitas out of skirt to to NOT make fajitas. 
 

But. You could also make a roasted garlic-chive butter. You could mash up some savory sweet potatoes. You could cut that skirt into steaks (skinny ends for the kids) and cook just up to medium rare on a hot grill. And it could be beefy and juicy and as good a bite of steak as you could want on a weekend night. 
 

This is exactly what I've been doing lately! At our Central Market, skirt is about the same price as prime Top Sirloin per pound, but much more flavorful. Everything else is just too expensive. Once I get home, I marinate in olive oil, fresh lime juice, garlic, salt, pepper, Worcestershire, soy sauce and cilantro. Great tasting steak at a fraction of the price!

[Anastasis 23469]

On 12/3/2022 at 9:37 PM, brown water said:

Got a little tipsy yesterday and forgot the money shot. Filet for her. Strip for me. Creamed mushrooms and (not pictured) broccoli with cheese sauce 

 

 

The grill cast iron pan, huh?  I sweatergawd that is the best method for getting that rich dark mahogany crust. Only problem with the grill pan I have is real estate, so I use the regular cast iron outside most of the time. 

[brown water 3777]

https://www.cuisinart.com/shopping/cookware/grill-pans/ci30-23bg/
 

[futureman 22457]

4 hours ago, Anastasis said:

The grill cast iron pan, huh?  I sweatergawd that is the best method for getting that rich dark mahogany crust. Only problem with the grill pan I have is real estate, so I use the regular cast iron outside most of the time. 

better than a flat pan?  and if so, why?

[Anastasis 23469]

10 minutes ago, futureman said:

better than a flat pan?  and if so, why?

I think that the conclusions from the last discussion on the topic was that there is a magic oil fry situation occurring when the beef is elevated off the oil as opposed to the flat pan sear.  Notice the deep and consistent mahogany coloring in brownwater's sear as compared to mine aboe finished in a flat bottom cast iron.  

[Sam Lin 3556]

It lets steam get out instead of being trapped between the flat face of the meat and a flat pan.

[futureman 22457]

1 hour ago, Sam Lin said:

It lets steam get out instead of being trapped between the flat face of the meat and a flat pan.

 

[Anastasis 23469]

3 hours ago, Sam Lin said:

It lets steam get out instead of being trapped between the flat face of the meat and a flat pan.

To some extent steam, ok, but there is more than just exhaust going on there. 

[deft 6845]

You’ve got to triangulate your Maillard reaction. Have you US tiki zest he Pythagorean theorem to find out how far diagonal heat vectors are traveling?

[Gale Snoats 242]

On 12/3/2022 at 9:37 PM, brown water said:

Got a little tipsy yesterday and forgot the money shot. Filet for her. Strip for me. Creamed mushrooms and (not pictured) broccoli with cheese sauce 

 

 

BW -- I know you've told us before but I can't remember or find it.  What kind of oil do you use in the cast iron?  I know Ana says he uses avocado and I do that sometimes (sometimes I don't use any oil at all and that works ok for me too) but wondering what you use as your sear is consistently ideal.  

 

 

 

 

[brown water 3777]

I use grape seed oil. I don’t know that any oil produces a better sear per se but some have higher smoke points which means they won’t break down and impact the taste of whatever is being cooked in it.  I may try refined avocado oil based on the below. 

My unprofessional opinion on grill pans v. flat surfaces is that grill pans actually allow the oils and rendered fats to more evenly sear the meat.  I usually rock the pan back and forth a few times while cooking   The oils are so hot they almost fry the surface like bacon and the grill surface allows them to flow underneath but making contact with the steak.  In a flat pan the oils can’t channel underneath the meat as evenly and it’s harder to maintain consistent contact across the cooking surface. 

 

Why Is Oil Smoke Point Important? 

Smoking oil isn’t always a problem: there are times when it’s inevitable, such as when you’re stir-frying in an extremely hot wok. Typically, however, smoking is a sign that your oil is breaking down. 

When oils break down, they can release chemicals that give food an undesirable burnt or bitter flavor, as well as free radicals that can harm the body. Before using any oil, make sure that its smoke point can handle the cooking method you plan to use.

[nolongerU2horn 764]

Gamma One 100% Pure Rice Bran Oil, 67.6 Ounce

 

https://a.co/3arOsHG

[morehornsepower 887]

On 12/7/2022 at 9:06 PM, brown water said:

I use grape seed oil. I don’t know that any oil produces a better sear per se but some have higher smoke points which means they won’t break down and impact the taste of whatever is being cooked in it.  I may try refined avocado oil based on the below. 

My unprofessional opinion on grill pans v. flat surfaces is that grill pans actually allow the oils and rendered fats to more evenly sear the meat.  I usually rock the pan back and forth a few times while cooking   The oils are so hot they almost fry the surface like bacon and the grill surface allows them to flow underneath but making contact with the steak.  In a flat pan the oils can’t channel underneath the meat as evenly and it’s harder to maintain consistent contact across the cooking surface. 

 

Why Is Oil Smoke Point Important? 

Smoking oil isn’t always a problem: there are times when it’s inevitable, such as when you’re stir-frying in an extremely hot wok. Typically, however, smoking is a sign that your oil is breaking down. 

When oils break down, they can release chemicals that give food an undesirable burnt or bitter flavor, as well as free radicals that can harm the body. Before using any oil, make sure that its smoke point can handle the cooking method you plan to use.

I always use ghee, but may have to give avocado oil a shot next time...

[Herbie Hancock 7347]

Two 10oz filet’s. Got the outer edge a bit more done than I like as I was shooting for close to blue rare in the middle, but it’s pretty damn tasty nonetheless.

[elguapo 4586]

I bought some prime NY strips for Christmas dinner. I’m thinking I’ll do a reverse sear with the first part on my smoker (WSM). I’ve never tried this before so looking for tips from our resident experts.

[Sam Lin 3556]

Dry brine (sprinkle lightly with salt) a day ahead or overnight. Smoker as low as you can run it, which is around 200-225 for me. Steaks in until 110f or so. Take them out and sear them on a grill ripping hot, or on a cast pan with butter and aromatics, or just take the barrel off the WSM and put a grate right on the fire ring.

Hope your steaks are thicker, less tricky on timing. 1.5" is a good minimum thickness.

[Bogeywon 2519]

tenderloin 

[tfoolry 8212]

Montlake Cut.  Dallas

[Dutch 4465]

Prime strips, grilled over B&B lump and hickory.

[BHMCruiser 1813]

On 12/22/2022 at 6:24 PM, Bogeywon said:

tenderloin 

That is not a steak

[Rip76 4925]